a successful path in the foodservice industry including but not limited to food safety & sanitations , kitchen essentials , plated desserts , sandwiches & soups , salads and garnishing , meat production and plating techniques as well as nutrition & sustainability . Testing for Pro-Start Level 1 certification is recommended to pursue advanced standing . Enrolled students will be considered Connecticut CTE concentrators .
ADVANCED CULINARY ARTS Grades 10 , 11 , 12 1 credit ( 5823 ) CCP
G
Prerequisite ( s ): Transitional Culinary Arts with a grade of a B or better , and Culinary Teacher Recommendation This course is aligned with the National Restaurant Association ’ s Pro-Start Program . In this class students will learn about operating a full-service culinary operation from breakfast , lunch and dinner to catering small to large events . Students focus on careers in industry by taking individual responsibility for menu development , purchasing and inventory while controlling cost and creating a marketing plan for their restaurant . Students will continue to focus through the chain of command to service guests from a variety of menu options and school functions . Students will also learn about topics that will build a successful path in the foodservice industry including but not limited to advanced meal preparation and desserts , large scale food preparation and catering , global cuisines , advanced meat fabrication as well as nutrition and sustainability in menu planning . Students are recommended to test for ServSafe Certification & Pro-Start Level 2 Certification . Enrolled students will be considered Connecticut CTE concentrators . Students are recommended to participate in before and after school activities with the class including competition . Prerequisite of Transitional Culinary Arts required . Course can be taken for credit for 2 years .
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