Pine Forest High School has the only fully certified culinary arts program in Northwest Florida. If your child attends PFHS and is interested in a career in the restaurant industry, as a master chef, a restaurant owner or a dish washer, this program exposes them to the entire spectrum of the restaurant community. Sponsored bu the Florida Restaurant Association, this program will lead your child straight to a rewarding job or a career in the restaurant industry. Contact Jane Phillips for more information at 941-6150 Ext. 229.
Courses

Course #
Course Title
Credit
8515210
Culinary Operation 1
1
Course Description
This program prepares students for initial employment in careers related to the food industry.This program focuses on broad, transferable skills needed by food industry employees. Many hands-on experiences are included in the learning activities. The content fouses on the fundamentals and basic skill in food and beverage preperation.
Course #
Course Title
Credit
8515220
Culinary Operation 2
1
Course Description
Students continue to increase the range of skill that will prepare students for a career and job opportunities in the food industry. The content includes skill development for food and beverage preparation, needs of a culturally diverse workplace, front-of-the-house and back-of-the-house duties.
Course #
Course Title
Credit
8515230
Culinary Operation 3
1
Course Description
Students will be provided with additional opportunites to develop compencies in basic skills, personal productivity, work procedures, and creating recipes. Upon completion of this program, students may use knowledge for completeing a certified professional food manager exam.
Course #
Course Title
Credit
8515110
Culinary Operation 4
1
Course Description
This program provides students with oppurtunities to develop competence in career advancement, food identification skills, selection and purchasing skills, communication and math skilld related to food prepareation. Students increase knowledge of the scientific principles related to cooking, baking, braising and other methods of preparing foods.
The Culinary Arts Program is a School-to-Work program. The Pro-Start curriculum was written and is supported by the Education Foundation of the National Restaurant Association. The course was developed as part of a three-credit core. Students develop skills in career and job opportunities; basic food preparation;
personal productivity; safety and sanitary work procedures; commercial tools and equipment, nutrition and work ethics. The program at Pine Forest High School is presently serving sixty-five enthusiastic students. Students will acquire skills for a wide range of food service careers that include but are not limited to: Executive Chef, Restaurant Manager, Teacher, Research/Nutritional Chef, Food Editor/Stylist, Sales/Marketing Director Facilities Designer, Food Purchasing Director, and Banquet/Catering Director. They will be prepared for many entry-level positions upon graduation such as Line Cook, Bus person, Host/Hostess, Assistant Cook, and Dishwasher. Students are also offered the opportunity to qualify for Bright Futures/Gold Seal scholarships. To further enhance the Culinary Arts Program, Pine Forest High School participates in the On-the-Job Training (OJT) portion of the course. Students gain valuable experience and education in the field of food service from mentors.

EAGLES’ NEST CAFÉ
The Eagles’ Nest Café was implemented during the 2000-2001 school year. This part of the culinary program offers students opportunities in catering, mass production, and supply & money management. Production is done at a profit , therefore providing funds to help support the program. Students create menus, offer meals to the staff, prepare the meals, and deliver them to staff members during their lunch time. Some foods served are: Chicken Salad with Layered Gelatin Salad, and Apple Cobbler, Cheddar Potato Soup, Vegetable Beef Soup, Buttermilk Pound Cake with Strawberries and Cream. Iced tea and/or coffee are served with meals. The Café has also catered several events including retirement teas, school board gatherings, and desserts for holidays such as apple pie, pumpkin pie, sweet potato pie, pumpkin bread, banana nut bread and buttermilk pound cake.

LOCAL SUPPORT
The local chapter of the Florida Restaurant Association is very involved in the
culinary program. They provide support for the staff and students as professionals
in the field along with financial support through contributions and grant opportunities. Through the education received and the efforts of students and staff, several students have applied to college Culinary Arts Programs throughout the United States and have been accepted. Students have found this program very beneficial and rewarding and desire the opportunity to continue with their studies.
SAMPLE COURSE OUTLINE
CULINARY OPERATIONS—I
Becoming a Foodservice Professional
I. Intro: Preparing for a successful career
II. Successful customer relations
III. Preparing and serving safe food
IV. Preventing accidents and injuries
V. Kitchen basics
VI. Foodservice equipment
VII. Nutrition
VIII. Breakfast foods and sandwiches
XI. Working with people
X. Salads and garnishes
XI. Business Math
XII. Fruits and Vegetables
XIII. Controlling Foodservice Costs
created by Amanda
Return to Family and Consumer Science Department
Return to programs index
Return to main index