Culinary Arts: Food and Nutrition


  • Cleanliness and Sanitation
  • Basic Knife Skills
  • Basic Kitchen Equipment Operation
  • Cooking and Baking Principles
Pickle Jar

Culinary Arts: Food and Nutrition

Students will develop fundamental culinary arts skills; including how to read and follow recipes, understand weight and measurements used in the food service industry, and how to be safe and sanitary in the kitchen. Students will be exposed to basic nutrition concepts and will gain an understanding of how to maintain a healthy body.

Harvest Kitchen is a food-industry training program geared towards providing students with the basic skills needed to begin working in food service. As part of the program, students are expected to learn and certify as Servsafe food handlers, a state-wide certification program.

Students will also gain valuable experience with modern kitchen equipment, and principles of production by means of value-added products such as pickled vegetables, stewed tomatoes, and applesauce among other key products. The ingredients used to make all products are sourced from local farms. This, along with reinforcement from the urban garden and other programs within the school, will teach students about seasonality in crops and about local eating.


To give students the basic skillset needed to begin working in a food service operation; as well as to provide some basic understanding of cooking and baking.

Instructor: Chef JJ Glaude

Phone: 401-462-1087

Harvest Kitchen