• Welcome to Culinary Arts I and  II
    Baker
    Culinary Arts I begins with an overview of the restaurant and foodservice industry.  Students  understand the importance of food  and workplace safety  before experiencing hands-on practice of food preparation in the lab.  Emphasis is focused on food safety, culinary foundations, stocks, sauces, and soups, communication, fruits and vegetables, potatoes and grains, and customer service.  Students  discover what is involved in building a successful career in the industry.  
     
    Culinary Arts II continues to provide instruction through real-world, hands-on practice of food preparation.  Food techniques include markleting, cost control, nutrition, breakfast foods and sandwiches, desserts and baked goods, global cuisines, and sustainability in the foodservice industry. 
     
    Culinary Arts I and II students have a unique opportunity to enhance their knowledge through the operation of our student-run restaurant, Cafe' Outback.  We serve many members of the community, school district personnel, teachers and  fellow students.  We will  take field trips to visit restaurant and foodservice industries during the year , developing the students knowledge of the food service industry.  Professionals in the foodservice industry will speak to students and perform cooking demonstrations.  College and university representatives will be on campus to provide information concerning programs of interest, tuition and scholarship information.   
     
    My name is Christy Farris and I will be teaching Culinary Arts I and II this year.   I have a BS degree from the University of Southern Miss and a Master of Education from William Carey University.  My endorsements are Home Economics and Culinary Arts.  I am married to Walter  Farris and I have two sons Chandler and Colby.  I am excited and looking forward to a great year .
     
     
    Christy Farris
       
    Conference Time      3:00-4:00 PM
    Phone                        601-554-7271