Destin High School

Jobs are available anywhere food is prepared. In addition to all types of restaurants and catering, there are numerous other venues where an education in the Culinary Arts are needed: the hospitality industry, theme parks like Disney and Universal Studios, schools and universities, casinos, cruise ships, hospitals and assisted living facilities. With a degree in the Culinary Arts you can pursue employment as a Food researcher for companies like Lay’s and Kellogg’s…YES they require Chefs with knowledge of food to create new flavors for the products you buy in grocery stores.  With an education in the Culinary Arts you can find work anywhere, South America, Europe, Australia, even in ANTARCTICA there are needs every year for Chefs and Cooks, at the U.S. research station “McMurdo” where employees work only 6 months a year and the salary is completely tax free.  With Culinary Arts you are an artist, creating an edible canvas.

Destin High School’s Culinary Program is much more than just learning how to cook; it's a comprehensive journey that will transform a passion for food into a professional craft. Students will acquire a diverse set of skills that prepares them for a successful career in the culinary industry. From mastering foundational techniques to developing creative flair, the culinary program will provide students with the essential tools needed to excel in the competitive world of food.

At Destin High School, students will begin with classes designed to lay the foundation for all future chefs. You will dive into the essentials of cooking techniques, from basic knife skills to the principles of grilling, baking, and sautéing. You will learn about various cuisines, food safety, nutrition, and the art of plating food. You will also learn the science of baking, creating desserts, breads, pastries and wedding cakes. This comprehensive groundwork ensures that regardless of your culinary aspirations, you will possess the skills necessary to succeed in any kitchen environment.  

As your study progresses, you will explore menu planning and the economics of food, gaining insights into managing a kitchen's resources effectively. You will learn the basics of hospitality and develop a sense of professionalism necessary to work successfully in food service production and take on supervisory roles. Graduates of the program will be prepared to pursue a College Degree in the Culinary Arts or pursue employment opportunities as cooks, bakers, or caterers and have a solid foundation to become culinary managers.

What will Classes be like?

What are culinary classes like at Destin High School? Students will acquire professional knowledge of food, its safe preparation and handling and cooking from basic to advanced. The food production classes allow for ample hands-on learning along with portions of each class stressing cognitive and teamworking skills. Students are given recipes to follow pertaining to the day’s lesson and are evaluated on a variety of factors including teamwork, accuracy, taste and aroma, plate presentation, work efficiency, and sanitation. Students are encouraged to taste all of the foods prepared in the class and discuss the flavors and textures they find appealing. The Culinary Arts IV classes will also include a paid internship for seniors to use their skills and knowledge in real world (kitchen) environments or students can sign up for dual enrollment culinary classes at the local college/university.

Destin High School’s Culinary Arts Program Objectives

The following objectives are designed to meet Destin High School’s mission and its goals:

The primary objective is to give students the knowledge, skills and a solid foundation to pursue a College Degree in the Culinary Arts.

Secondary objectives of Destin High school culinary program include the following:

· To provide students with skills needed for cooking wholesome, attractive basic and advanced food preparation.

· To prepare students for entry-level employment in the food service industry.

· To inform students and create an environment for acquiring the skills beyond food preparation in order to become successful in the food service industry.

CULINARY ARTS I – will include the following:

History and Fundamentals of Culinary Arts

 Provides an overview of the professionalism in culinary arts, culinary career opportunities, The history, pride, and “espirit d corp” that is shared by cooks and Chefs. Introduces the principles and practices that are necessary to prepare food safely, from equipment selection, procurement, receiving, storage, and distribution. Topics include cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution.

Culinary Safety and Sanitation

                  Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of kitchen equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Students’ laboratory work will parallel student’s class work. Students will achieve their ServSafe Certifications.

Principles of Cooking

                  This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, learning and demonstrating how to create basic stocks and sauces, basic cooking principles of meats/proteins, vegetables and starches. Learning basic methods of food preparation, recipe conversion utilization, and nutrition. Students’ laboratory work will parallel student’s class work.

CULINARY ARTS II-- will include the following:

Intro into Baking

Baking Principles presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads, desserts, cakes, pastries; weights, measures, and conversions; preparation of baked goods, baking sanitation and hygiene, baking supplies and equipment. Students’ laboratory work will parallel student’s class work.

Baking Science

                  This course is the essence of baking in chemistry, and students will understand the principle and science that make baking work. It will explain the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries and everything in between. This course is an introduction to the major ingredients groups, including sweeteners, fats , milk , and leavening agents, and how each affects the finished baked goods.

Garde Manger

                  Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads, dressings and relishes; breakfast preparation; hot/cold hors d*oeuvres; chaudfroids, gelees, and molds; and pats and terrines. Students’ laboratory work will parallel student’s class work.

CULINARY ARTS III-- will include the following advanced courses:. 

American Regional Cuisine

                  This course introduces students into the diverse culinary landscape of the United States, examining how regional ingredients, cooking methods, and cultural influences have shaped American cuisine that including New England, the Mid-Atlantic States, the South, Florida-Caribbean Cuisine, Cajun and Creole Cuisine, the Central Plains, Texas and Tex-Mex Cuisine, the Southwest and Rocky Mountain Region, and California. Students’ laboratory work will parallel student’s class work.

International Cuisine

                  This course introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, advanced fry cookery and nutrition. Students’ laboratory work will parallel student’s class work.

Culinary Nutrition

                  This course emphasizes menu planning for allergies and special diets. Topics include food allergies and special diets, nutrition, organic foods, cooking nutritional foods, menu selection, menu development. Students’ laboratory work will parallel student’s class work.

Dining Room Service

Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include dining service and guest service, dining service positions and functions, international dining services, restaurant business laws, dining room preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice will parallel students’ class work.

Culinary Arts IV -- will include the following:

Advanced Culinary Cooking Techniques, Banquets and Event Catering

Students will learn the most advanced cooking techniques with classes focused on contemporary and fusion cuisines, sous vide, gastronomy and learning different forms of food service such as Buffets, Banquets and Catering events.

Advanced Desserts, European Torts, Chocolates, Wedding cakes and Sugar Art.

Students will learn the most advanced techniques for baking and desserts with classes focused on European Tortes, Cake Decorating, Chocolate candies, Wedding cakes and Sugar Art creation for table centerpieces.

Internships or dual enrollment for Collage credit

INTERNSHIPS: Students will have to option to go to work in the restaurant industry for class credit. Students will learn how to create a resume, master the art of face-to-face interviewing, then apply for, interview for and maintain a working internship working at a local restaurant, bakery, caterer for at least 90 days to apply the knowledge and skills learned during the past three years of class to a real-world kitchen environment. The internship program will include employers agreeing to work Destin High School intern students at every service station in their company. Meaning internship students will not just work one single station in a restaurant for their entire internship, the employer will agree to rotate the intern students through every position in their kitchen and the front of the house so intern students receive a well round experience of working in a restaurant/bakery.  This is done so no intern student be stuck washes dishes all the time. The Culinary Department will keep a check on the intern students through surprise inspections at the places of employment to make sure all students are being treated fairly at work and that the intern students are acting professionally while at work.  

DUAL ENROLLMENT: Students will also have the option of choosing dual enrollment to take classes at the local college/university to obtain college credit towards a college Culinary Degree.  This will shorten the amount time after high school graduation that it will take to earn a Culinary College Degree.