EHS Student Publications EHS Program of Studies 2019-2020 | Page 53

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): Foods and Nutrition with a grade of a B or
better, 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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