Career and Technology Education
Who We Are
Paint Branch High School
A program that includes hands-on
education in food production while
developing professionalism and
proficiency in cost control, nutrition,
sanitation, and marketing. They will
gain essential skills such as critical
thinking, leadership, team work, and
communication.
Professional Restaurant
Management & Culinary
Arts Program
The program consists of three courses:
Professional Restaurant Management
1, Professional Restaurant
Management 2, and professional
Restaurant Management Internship. At
the conclusion of this program students
may earn the national ServSafe Food
Manager Certification and college
Please feel free to contact me for
more information:
credits toward The Culinary Institute of
America, Johnson and Wales
Tiffany Taylor
University, and locally at Montgomery
College.
Email: [email protected]
Chef Instructor
Office Phone: 301-388-9946
Our Focus
Kitchen Orientation:
Kitchen Layout and vocabulary,
Measurements, Standardized
recipes and conversions,
Operation of large and small
equipment, Dishwashing
procedures
Getting ready to cook:
Effective mise en place, knife
skills, Herbs/spices/seasonings,
Basic prep techniques
Food Safety and Sanitation:
Hygiene in the workplace, Foodborne illnesses, food handling,
temperature control, receiving
and storage, Preventing injury in
the workplace
Career Opportunities:
Resume writing, Portfolio
Development, Internships,
Customer service
Hospitality Guest Speakers
Once introductory knowledge and basic
skills are established, students operate
The Panther Paw, a 48-seat café which
serves food to PBHS staff and students
occasionally.
Under the direction of the teacher who is
a trained and licensed chef, students
learn cooking methods, food
preparation, dining room service, and
menu
Food Preparation:
Cooking Methods, Desserts &
baked goods, stocks/soups/
sauces, salad & dressing, fruits &
vegetables, potatoes/grains/
legumes, Meats, poultry, seafood
Menu Development:
Portioning, cost estimating, profit
margin, American regional
cuisine, International cuisine
What We Do
development in a commercial setting.
We also provide on-site catering
services for school events and
Fundraisers.
Our program is certified by the American
Culinary Federation Foundation
Secondary Certification
Go to www.acfchefs.org/ for more
information on the foundation