Culinary Arts I
Culinary Arts I prepares students for employment in a wide spectrum of food industry careers. The course of study includes the development of skills in food safety and sanitation, accident and injury prevention, kitchen basics, operating and maintaining commercial utensils and equipment, preparation of commercial food items, the art of service, controlling costs, food management functions, and customer relations. Main topics include: food safety certification (ServSafe), commericial equipment usage, cooking methods, soups, stocks, 5 mother sauces, breakfast foods, and introduction to baking and pastry.
This is the second course within the Culinary Arts Career Pathway.
Prerequisite: Introduction to Culinary Arts
Grade Levels: 10 - 12
Terms Offered: Fall & Spring
Units of Credit: 1.0
Quality Points: 0.0
Culinary Arts II
Culinary Arts II enhances level-one competencies by providing a broader exposure to the food and hospitality industry. An advanced and rigorous in-depth course for students who wish to continue their education at the postsecondary level or enter the food-service industry as a proficient and well-rounded individual. Strong importance is given to hands-on production (practice makes perfect) of the classic fundamentals in the commercial kitchen. Main topics include: application of cooking methods to a variety of cuisines, garde manger, baking, pastry and desserts, cheese production, yeasts breads and much more!
This is the third course within the Culinary Arts Career Pathway.
Prerequisite: Culinary Arts I
Grade Levels: 10 - 12
Terms Offered: Fall & Spring
Units of Credit: 1.0
Quality Points: 0.0