Culinary Arts

Instructor: Monica Kertz
Phone: 660-665-4631, ext. 6102
Email: mkertz@kirksville.k12.mo.us
Room: KHS 104
Conference Period: 5th Hour (12:05-12:57 pm)

INSTRUCTOR BIO
Monica Kertz is a Family Consumer Sciences (FCS) instructor and FCCLA advisor at Kirksville High School. She is passionate about Food, Family, Fitness, and Finances - all everyday concepts for successful "adulting."

Mrs. Kertz arrived in Kirksville from Hannibal in the late 80's as a Truman State University student. She graduated with a Bachelor of Science degree in Health and Exercise Science. She also worked as a manager for a local retail fashion store and restaurant before pursuing her Master's in Education through the University of Phoenix (online). She has worked in the Kirksville School District since 2008. She is also certified in ServSafe as well as a certified Instructor and Proctor for the ServSafe exam.

Mrs. Kertz is married to Brian and has two children (Skylar and Bryce). She enjoys being outdoors - camping, hiking, participating in and watching sports, as well as DIY home improvements.

PROGRAM DESCRIPTION
The Culinary Arts program is a one-year program at Kirksville Area Technical Center. It provides students with the foundations for a comprehensive knowledge of the food service industry and with opportunities to build technical skills. As they explore food-preparation techniques, students practice applying these techniques to the preparation and serving of basic food products.

COURSES OFFERED

Culinary Basics
Credit: 1.0 Grade Level: 9-12
Culinary Arts Basics lays the foundation for Culinary Arts 1. Students with little or no prior food preparation experience are encouraged to join this class! After taking this class students will understand the principles of nutrition; the relationship of nutrition to health and wellness; the selection, preparation and safety of food; and meal management to meet individual and family food needs. Careers related to food and nutrition will be explored. Students are introduced to Family Career and Community Leaders of America (FCCLA) which is the co-curricular career and technical student organization (CTSO) associated with Family & Consumer Sciences (FACS).

Culinary Arts 1
Credit: 3.0 Grade Level: 11-12
Culinary Arts 1 provides an opportunity for students with little or no prior food preparation experience, but with an interest in foods, to learn about culinary skills and careers in the hospitality and foodservice industry. This basic course introduces students to ProStart (a program created by the National Restaurant Association Educational Foundation) and the world of professional cooking. Topics of study include nutrition, meal planning, safety and sanitation, kitchen equipment and techniques, basic food preparation skills, potatoes, grains, breakfast foods, sandwiches and consumer skills. Science, math, technology, resource management and communication skills are reinforced in this course. Lab experiences are provided throughout the semester in order to reinforce these skills. Students are introduced to Family Career and Community Leaders of America (FCCLA) which is the co-curricular career and technical student organization (CTSO) associated with Family & Consumer Sciences (FACS).

Culinary Arts 2- Advanced Culinary Arts
Credit: 3.0 Grade Level: 11-12
Prerequisite: Culinary Arts 1.
Culinary Arts 2 is a continuation of Culinary 1 providing the opportunity for the students to build upon skills in the hospitality and restaurant industry. This course prepares students to continue with the ProStart* program. Culinary 1 information is reviewed and additional material is covered including customer service, management, equipment, stocks, soups and sauces, fruits and vegetables and more advanced food preparation skills are taught.. Lab experiences are provided throughout the semester in order to reinforce these skills. Science, math, technology, resource management and communication skills are reinforced in this course.