Plymouth High School culinary arts students Derek Schweiger and Eric Grauman took second at the 2016 Fox Valley Technical College Culinary Throwdown
Posted February 6, 2017
The nine culinary arts courses at Plymouth High School infuse industry standards and a professional focus in all areas, while giving students the opportunity to apply knowledge learned in their core classes to real-life applications.
Students obtain the skills and knowledge necessary for higher-level employment in the food service industry, and may receive advanced placement in post-high school culinary art and hospitality programs.
Career & Technical Education focuses on the exploration of the self in relation to the world of work. Hallmarks of CTE are college and career readiness, academic and technical skills, work-based learning, and leadership skills. The biggest CTE disciplines are business education, technology education, culinary arts, and agriculture. We will explore each of these in February, which is CTE Month.
Culinary arts draws on skills learned in all core classes, especially math and science. “Culinary arts students draw on what they’ve learned about the scientific process, making observations, understanding how to accurately take measurements and record data,” said PHS science teacher Jenny Loehr.
The new Food Science courses at PHS embody the interconnection between culinary arts and science. The classes were developed by science and culinary arts teachers, have been certified by the state to carry science credit.
“Food Science blends the two disciplines by taking the scientific process and applying it to culinary arts,” Mrs. Loehr said. “As students are faced with challenges, they learn to make observations and ask questions, which can led to new ideas. They learn to problem solve and collaborate with others, they revise the process and ultimately end up with a final product.”
Food Science is a year-long course open to sophomores, juniors and seniors who have taken a science course and an introductory culinary arts class. Students relate scientific principles to food science and safety, engaging in hands-on activities to observe the application of science used in the development, preservation, and production of our food products. The course contains food experiments and food lab activities.
Advanced Food Science allows juniors and seniors who have taken Food Science to continue their exploration of food science. Additional units include microbiology, vitamins, minerals, fermentation, preservation and packaging with an emphasis on food safety. The year-long class provides hands-on activities for students to observe the application of science used in the development, preservation and production of food products.
All culinary arts classes provide invaluable preparation for careers inside and outside the hospitality industry. Students also can position themselves for food-service careers by pursing the following opportunities at PHS:
The PHS Culinary Arts program has garnered a number of awards in recent years: