Class Description

CULINARY ARTS I                                                                                                                                              GRADES: 11 - 12

1 YEAR

Prerequisite: None

The Culinary Arts program will provide student opportunity to build interest and skill in essential and advanced culinary theory and techniques. Students will gain exposure and training in both lecture and lab experiences necessary to advance towards future study and practice in the culinary profession. Areas of study may include: Foodservice History, Sanitation & Safety; Equipment Usage; Basic & Technological Aspects in Food Service Preparation; Nutrition; Classical Cooking; Ordering, Purchasing, Receiving & Inventory Controls; Customer Relations; Vocational Ethics. Students will study Study and test for the ServSafe Food Protection Manager Certification.

CULINARY ARTS II                                                                                                                                            GRADES: 11 - 12    

1 YEAR

Prerequisite: Culinary Arts I

The Culinary Arts program will provide students the opportunity to expand their knowledge and skill base gained in Culinary Arts I. Students will develop advanced cooking skill and technique and increase their understanding of critical culinary and business theory. Areas of study may include: Foodservice History, Sanitation & Safety; Equipment Usage; Advanced Aspects in Food Service Preparation; Nutrition; Classical Cooking; Ordering, Purchasing, Receiving & Inventory Controls; Customer Relations; Vocational Ethics.