Introduction to Culinary Arts
Recommended Grade Level:9-12
Course Description: A well-run restaurant requires planning, organizing, staffing, directing, and managing a variety of food service operations. Begin your personal career portfolio in this class as you learn about the many aspects of the food service industry, including quality food production. Learn how the body uses food you eat to improve health, appearance, job performance, and your personal life. Join us as we learn preparation methods for nutritious foods and start living a life of wellness. |
Culinary Arts
Grade Level: 10-12
Culinary Arts is a Level 2, lab-based course, with some time spent in the classroom. We utilize students’ prior background knowledge of food hazards, the foodservice industry, and basic cooking skills learned in Intro to Culinary (Level 1) to complete more challenging recipes and build upon their interpersonal skills for a career in the culinary field. Students will get a solid understanding of common food preparation and catering, and earn the 3-year Food Handler certification, while beginning training for Food Manager certification in Level 3. This class emphasizes real-world food production, collaboration, and professionalism by working the student run catering business. Commercial Kitchen (lab-based) Class Time = 2 periods per day Kitchen Time = 60% Prerequisite: Intro to Culinary (Level 1) |
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Advanced Culinary Arts
Grade Level: 11-12
Prerequisite – Culinary Arts Advanced Culinary Arts is a Level 3, lab-based course, with some time spent in the classroom. We build upon skills acquired in Culinary Arts (Level 2) by completing more advanced recipes like students might see in a professional culinary school or restaurant environment. Students will perfect their production skills by managing the student run catering business. We expand on a lot of topics generally covered in the previous level. Students will earn the 5-year ServSafe Food Manager certification. Commercial Kitchen (lab-based) Class Time = 2 periods per day Kitchen Time = 80% Prerequisite: Culinary Arts (Level 2) |
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Practicum in Culinary Arts
Recommended Grade Level:11-12
2 credits Course Description: Students learn employability skills, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development. Instruction may be delivered through school-based laboratory training or through work-based arrangements. |
Food Science
Counts as a Science Credit
Recommended Grade Level: 12 Prerequisites include: Biology, Chemistry and 1 other Science course Course Description: Students will use basic cooking skills to unravel scientific mysteries of food. Previous science courses come alive in this hands on course that combines scientific concepts with cooking skills! Students prepare recipes that illustrate various scientific concepts including: Food Science History Basic & Organic Chemistry Food Chemistry (mixtures, food components, additives) Microbiology (living organisms in food) Food Preservation Food Science Careers The course features hands on labs that emphasize increasing cooking knowledge as well as reinforcing scientific principles! |