Overview

This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly renovated cafeteria kitchen preparing and learning how to prepare breakfast and dessert items for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success. At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Baking, Culinary Math, Cookies, Pies & Tarts, Quickbreads, Pate a Choux, Meringue, Cakes, Chocolates, Laminated Doughs, Breads, Ice Cream, Plated Desserts, Petit Fours, and Menu Planning.

Chef Athena Bellotti

Chef Athena Bellotti
Chef Athena Bellotti

Chef Athena Bellotti teaches Culinary Arts and is a graduate of New Jersey City University and Hudson County Community College Culinary Arts Institute. Chef Bellotti holds a Bachelor of Arts degree in English and Secondary Education from New Jersey City University and an Associates in Applied Science degree in Culinary Arts from Hudson County Community College Culinary Arts Institute. Chef Bellotti has experience working in fast paced restaurants and working closely with celebrity Chef Dale Talde. Chef Bellotti’s goal in the classroom is to provide students with basic knowledge of kitchen skills and techniques. Outside the classroom, she enjoys reading Harry Potter and playing video games. abellotti@hcstonline.org

VIRTUAL TOUR

PROJECTS

Cutting Boards not Keyboards

Culinary Heroes