Career Focused 2019 Career & Technical Education Magazine | Page 16

Hospitality & Tourism
Introduction to Culinary Arts, will emphasize
the principles of planning, organizing, staffing,
directing, and controlling the management of a
variety of food service operations. The course will
provide insight into the operation of a well-run
restaurant. Introduction to Culinary Arts will
provide insight into food production skills,
various levels of industry management, and
hospitality skills.
Culinary Arts 1, begins with the
fundamentals and principles of the art of cooking
and the science of baking and includes
management and production skills and techniques.
Students can pursue a national sanitation
certification or other appropriate industry
certifications.
Advanced Culinary Arts, will extend content
and enhance skills introduced in Culinary Arts by
in-depth instruction of industry-driven standards
to prepare students for success in higher
education, certifications, and/or
immediate employment.
Starla Wade
12th Grade
I am taking Culinary Arts because I
love to cook all the time. In this
class we have learned how to
properly cook food so we
do not harm ourselves or
anyone else.. “This class
is a great experience and
you will learn a lot about
your life.”
16
CERTIFICATE AREAS
ACF Certified Fundamentals Cook (CFC)
ACF Certified Fundamentals Pastry Cook (CFPC)
National Restaurant Association ServSafe Manager
NRA ManageFirst Professional® (MFP) Credential
Alexis Gilbert
11th Grade
I am enjoying taking Culinary Arts
and the best thing I have learned
this year is to always keep the han-
dle of the pot turned inwards. Be
sure to “always, never...sometimes
come hungry.”.