Culinary Arts

Diman’s Culinary Arts program offers students comprehensive training in all aspects of the culinary world. One of the program's highlights is Room 251, a full-service restaurant that is run by students, allowing them to gain hands-on experience in a real-world setting. Students rotate through various positions, including line cook, server, and pastry chef, providing them with well-rounded experience in both front-of-house and back-of-house operations. Below is an overview of the different components of the program, including the cooking, baking and pastry, and freshmen areas.

Room 251 restaurant and takeout service is open to the public on certain days. This facility serves as a training ground where upper-level culinary students can apply their skills in a professional environment. Students learn various aspects of front of house operations such as cash handling and procedures, menu writing, table set-up and service, and guest relations.

The cooking side focuses on teaching students the fundamental techniques of food preparation and cooking. Courses cover a wide range of topics, including knife skills, food safety, flavor development, and different cooking methods. As students progress, they learn to prepare meals for the Room 251 restaurant, working in a fast-paced kitchen environment, handling everything from appetizers to entrees. Menus are designed and executed by students under the guidance of the culinary instructors. This allows students to showcase their creativity and technical skills. Students are introduced to international cuisines, allowing them to explore a variety of cultural dishes and flavors.

The baking and pastry component emphasizes the art of pastry making, baking, and dessert creation. Students start with the basics of bread making, cake decorating, and pastry techniques, gradually moving toward more complex desserts and presentations. They also have the opportunity to create baked goods for Room 251 and special events, such as catered functions. Advanced skills in chocolate work, sugar sculptures, and plated desserts are covered in higher levels of the program.

Students will delve into various aspects of nutrition, including understanding dietary needs and the benefits of different food groups. They will also gain hands-on experience in large-scale batch cooking techniques, learning how to prepare meals efficiently for a group. Furthermore, students will engage with the daily operations of cafeteria service, gaining insight into how meals are planned, prepared, and served. An important component of their learning will be developing and refining the school lunch menu, allowing them to offer valuable input and influence the choices available to their peers.

Freshmen are introduced to the basics of food safety, kitchen hygiene, and simple cooking techniques. They learn about proper kitchen behavior and how to follow recipes. This year is foundational, as students gain a sense of the culinary world and can decide if they want to pursue cooking, baking, or restaurant service for the rest of their time at Diman.
 

Restaurant Room 251

Advisory Board

While we're proud of our vocational programs and their ability to turn young men and women into skilled members of the community, we can't maintain that level of quality without the help of industry professionals. Please consider joining our Vocational Advisory Board, where you will help steer our vocational programs and students toward future success.

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