Culinary Arts I: This is a one-credit, one-semester course
designed to introduce students to the basics of the food industry. Students
will be given an overview of the food service industry, general safety,
sanitation, kitchen orientation and equipment, nutrition, customer service, and
basic cooking principles. Students will
also apply those topics to actual work in the kitchen in preparing basic meals
and in hosting large banquets.
Prerequisite:
None Grades: 10, 11, 12
Culinary Arts II: This is a two-credit, one-year
course designed to give students more in-depth experiences in working in the
food industry. Students will have more
hands-on time in the kitchen to prepare meals and banquets. Students will continue to expand their food
industry knowledge by making menus, studying recipe structure and use, basic
food preparation, and fast food operations.
Prerequisite:
Culinary Arts I Grades:
11, 12
Culinary Arts III: This is a two-credit, one-year
course designed to introduce students to kitchen management skills. Students will cover several topics dealing
with management: equipment, business
management, personal management, cost control, menu planning, and
marketing. The majority of this class
is spent in the kitchen with the student working individually and in small
groups to prepare for meals and banquets.
Prerequisite: Culinary Arts II Grade: 12