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    StudentsServing     PumpkinPie  

    This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Employment opportunities and qualifications are explored as well as industry certifications.

    Culinary Arts 1 Course Syllabus

    Culinary Arts 2 Course Syllabus

     


    Culinary Arts I (Grades 10-11)                572000CW

    PREQUISITE: Foods & Nutrition 1 with recommended 80 or higher or Sports Nutrition 1 with an 80 or higher is required.

    Culinary Arts I is a required course for the Culinary Arts completer program. Students taking Culinary Arts I apply the knowledge gained from the basic foods and nutrition/sports nutrition course and advance into an in-depth study of the professional food industry. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Employment opportunities and qualifications are explored as well as industry certifications. National Certification Examinations: ProStart 1 Examination and ServSafe Food Handler.

    Courses included in this SC State Completer Program includes: Foods and Nutrition I or Sports Nutrition I and both Culinary I and Culinary II.

     

     Culinary Arts II (Grades 11-12)                  572100CD

     PREQUISITE: Culinary I with an 80 or higher is required and ProStart I Certification.

     This is a 1-block, all year course (subject to change 2-block, one semester course.) Culinary Arts I and II may not be taken in the same school year. Culinary II is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary I. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Students are strongly encouraged to achieve appropriate workplace certification. Students follow the ProStart curriculum and will take the national certification examinations as described in the description. National Certification Examinations: ProStart 2, ServSafe Manager, and Occupational Safety and Health Administration (OSHA.) Students are highly encouraged to participate in the ProStart Program to its fullest obtaining a job in the industry. Scholarship may be offered to the major culinary by way of studying this curriculum.

     



       

Mr. Tyrone Jenkins

Phone:

Email:

Degrees and Certifications:

Mr. Tyrone Jenkins

       I am Chef Tyrone Jenkins and I am 45 years old. I am a Scorpio, for those that are intrigued by astrological signs, and for the most part; I do possess most of the personality traits associated with the Scorpio. I was born and raised in Charleston, South Carolina but I currently reside in Rock Hill, SC. I am the second child of four children. After completing high school, I worked as a line cook at a local seafood restaurant in my home town for approximately two years.

       On May 22, 1992, I decided to join the United States Army. I was immediately sent to Basic Training at Fort Jackson, South Carolina, after I completed Basic Training, I attended Advance Individual Training at Fort Lee, Virginia where I trained as a Logistics Specialist. Some of my duty stations included three overseas tours to Germany; Fort Hood, TX; Fort McClellan, AL; Fort Bragg, NC; Korea; Fort Carson, CO; Fort Gordon, GA; Fort Knox, KY; Fort Benning, GA; and Fort Leonard Wood, MO. I have several deployments to include Guantanamo Bay, Cuba; Bosnia; Kosovo; Afghanistan; Iraq; and Israel. I served a total of 22 years, 6 months, and 2 days in the United States Army. My experience of a line cook followed me into the military. I would normally prepare numerous meals for social events throughout my awesome career. When I retired on November 23, 2014, I wanted to do something that I knew I would enjoy doing for a long time so I attended The Art Institute of Charlotte, where I earned an Associate of Applied Science degree in culinary arts. My end state goal is to become a restaurant owner and own catering business.

       I will close out my autobiography by mentioning the most important people in my life, my family. I am married to an Army Veteran, Ceslie. We have known each other since 2001 and dated for three years before getting married on 3rd of July, 2004. We have two beautiful divas Reagan age 11 and McKenzie age 7 and a family pet named Chase who is a Maltipoo.