Culinary Arts
Instructor: Daniel Kling
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My name is Daniel Kling, and this is my first year teaching Culinary Arts at IVVC. I studied at Le Cordon Bleu in Minneapolis, Minnesota with a focus on patisserie and baking, and did my professional internship at Walt Disney World’s Yacht and Beach Club Resort. I come from a wonderful home of cooks from both sides of my family, and have always had a passion for cooking. I have worked in just about every aspect of food service all over the United States. I have trained as a catering chef, pastry chef, candy maker, head chef at a wedding venue, barista, wedding planner, culinary travel guide, and instructor. In addition to teaching, I still take orders for high end cakes and cookies, and also offer my wedding planning services in the summers. This keeps me in the industry and up to date on current food trends so I can continue to bring the best techniques to pass on to my students!
CULINARY ARTS I
Grades: 11, 12
Culinary Arts I is the first year of a two-year sequence.
Units of study - Sanitation, Knife Skills, Nutrition, Customer Service, Intro to Baking and Cooking Methods, Culinary Math and Measuring, Culinary Professionalism
Tasks you will complete -
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Clean and sanitize work areas, equipment, utensils, dishes, or silverware
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Store food in designated containers and storage areas to prevent spoilage
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Portion and wrap the food, or place it directly on plates for service to patrons
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Take and record temperature of food and food storage areas, such as refrigerators and freezers
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Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders, recipes or Chef’s instructions, following approved procedures
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Execute recipes for consistency and cost controls
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Prepare, present and evaluate food using culinary language to describe flavor, texture and overall presentation
Skills/abilities you need to be successful - active listening, coordination, service orientation, social perceptiveness, arm-hand steadiness, manual dexterity, verbal and nonverbal communication, finger dexterity, basic math and measuring, ability to stand for long periods, time management
Certification you may be eligible to receive upon successful completion -
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ServSafe Food Handler
Related careers - Certified Executive Chef, Chef, Instructor, Cook, Executive Sous Chef, Line Cook, Server, Front of House Manager, Purchasing Manager, Banquet Manager
CULINARY ARTS II
Grade: 12
Required: 70% or higher in Culinary Arts I
Culinary Arts II is the second year of a two-year sequence.
Units of study - Sanitation, Knife Skills, Nutrition, Customer Service, Baking and Decorating Cooking Methods, Culinary Professionalism, Recipe and Menu Development, Food Costing and Portioning, Purchasing and Inventory Controls, Culinary Leadership/Management
Tasks you will complete -
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Monitor sanitation practices to ensure that employees follow standards and regulations
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Check the quality of raw or cooked food products to ensure that standards are met
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Estimate amounts and costs of required supplies, such as food and ingredients
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Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
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Supervise or coordinate activities of cooks or workers engaged in food preparation
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Engage in providing excellent customer service
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Develop menus with appropriate recipes and costing
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Communicate effectively with team members, customers and community business partners
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Operate a Point of Sale System with accuracy
Skills/abilities you need to be successful - quality food production, customer service, manage peers, monitoring food quality, coordination, self management, social perceptiveness, strong verbal communication, problem solving, information prioritization and arrangement, professional conflict resolution
Certification you may be eligible to receive upon successful completion -
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ServSafe Food Manager Certification
Related careers - Certified Executive Chef, Chef, Instructor, Cook, Executive Sous Chef, Line Cook, Server, Front of House Manager, Purchasing Manager, Banquet Manager
Mr. Kling can be reached at (815) 786-9873, extension 226, or via email at DKling@ivvc.net.