Syllabus & Curriculum
In this two-year program, students will spend at least 60% of their time in hands-on skills practice in our teaching kitchen and student-operated Bistro while becoming both College and Career Ready.
Once essential safety, culinary, and customer service skills are learned, students will spend alternate weeks in the Food Theory Classroom and operating The Harvey St. Bistro applying what they've learned and refining their skills. Students will learn by doing specific jobs in the Bistro, developing both the "work ethic" and technical skills that employers are looking for while applying the theory, industry best practices, and academic skills necessary for success not only for a career but also in high school and college. |
Syllabus
Curriculum Overview & Schedule
Our Curriculum is divided into 12 segments and is nationally recognized as well as state mandated. This curriculum is delivered over the course of two years. The technical standards in each of the 12 segments can be viewed by clicking on the links below:
Segment 1 - Cost Control
Segment 2 - Culinary Core
Segment 3 - ServSafe
Segment 4 - Guest Relations
Segment 5 - Basic Cooking
Segment 6 - Baking & Pastry
Segment 7 - Management
Segment 8 - Marketing & Entrepreneurship
Segment 9 - Advanced Cooking
Segment 10 - Garde Manger
Segment 11 - Sustainability & Nutrition
Segment 12 - Career & Professional Development
Curriculum Overview & Schedule
Our Curriculum is divided into 12 segments and is nationally recognized as well as state mandated. This curriculum is delivered over the course of two years. The technical standards in each of the 12 segments can be viewed by clicking on the links below:
Segment 1 - Cost Control
Segment 2 - Culinary Core
Segment 3 - ServSafe
Segment 4 - Guest Relations
Segment 5 - Basic Cooking
Segment 6 - Baking & Pastry
Segment 7 - Management
Segment 8 - Marketing & Entrepreneurship
Segment 9 - Advanced Cooking
Segment 10 - Garde Manger
Segment 11 - Sustainability & Nutrition
Segment 12 - Career & Professional Development