INTERIOR DESIGN 2 Grade 10 , 11 , 12 . 5 Credit ( 5818 ) CCP
FOUNDATIONAL CULINARY ARTS Grade 9 , 10 , 11 , 12 . 5 Credit ( 5821 ) CCP
TRANSITIONAL CULINARY ARTS Grade 9 , 10 , 11 , 12 . 5 Credit ( 5822 ) CCP
ADVANCED CULINARY ARTS Grades 10 , 11 , 12 1 credit ( 5823 ) CCP
G
Prerequisite ( s ): Completed Interior Design 1 with a 70 % or higher and / or Teacher Recommendation Students will apply knowledge of design elements and principles to larger scale projects in residential , commercial and hospitality buildings . Students will be introduced to 2D and 3D software , create renderings and interior design construction documents . Students will learn how to interview clients , present designs , read floor plans and receive critiques .
Prerequisite ( s ): None This course is aligned with the National Restaurant ’ s Association ’ s Pro-Start Program . In this class students will learn about the food service industry including career paths . Students will also learn about food safety & sanitation , kitchen essentials , measuring , knife skills , reading a recipe , proper utensil uses , baking essentials , fruits & vegetables , breakfast foods , potatoes & grains , stocks , sauces and soups as well as nutrition & sustainability .
Prerequisite ( s ): Foundational Culinary Arts with a grade of a C or better or Foods and Nutrition with a grade of a C or better , and / or Culinary Teacher recommendation This course is aligned with the National Restaurant Association ’ s Pro-Start Program . In this class students will learn about building effective communication and managing both the front of the house and back of the house . Students will learn about writing menus , marketing , controlling cost and how to purchase and take inventory . Students will continue to focus on the careers and practice roles within the foodservice industry and to focus on topics that will build 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 .
Prerequisite ( s ): Transitional Culinary Arts with a grade of a B or better , and / or 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
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