Culinary Arts with Mrs. Hansen

Culinary Arts Courses Offered

Beginning Culinary Arts (CTE 331, 332)

One Semester or Full Year Course

OPEN TO GRADES: 9, 10, 11, 12

PREREQUISITE: None

CROSS CREDIT: Non-lab science (after 180 hours); may be taken for variable credit

May not satisfy NCAA athletic eligibility or four-year college entrance requirements.

College credit may be available for this course.

Laboratory activity is devoted to hands-on instruction and practice in the kitchen, developing skills related to the commercial food industry. Course will concentrate on familiarizing students with all aspects of the kitchen, such as sanitation, safety and hygiene, preparing recipes and working as part of a team. Students are required by the Heath Department to obtain a food handler’s permit. Approximate cost for the permit is $10. Exam will be given as a part of classroom instruction. Failure to obtain permit will result in a grade of “F” for the course.

Advanced Culinary Arts (CTE 333, 334)

Full Year Course, 2-Hour Block Course

OPEN TO GRADES: 10, 11, 12

PREREQUISITE: "B" grade in Beginning Culinary Arts 1 - 2; Food Handler's Permit; Teacher's signature

CROSS CREDIT: Non-lab science (after 180 hours)

May not satisfy NCAA athletic eligibility or four-year college entrance requirements.

College credit may be available for this course.

Students will concentrate on expanding their culinary repertoire and increasing speed and efficiency in a professional work environment. Strong emphasis will be placed on continued development of teamwork, leadership skills, recipe development and menu planning. Students will also be encouraged to become officers and members of the Culinary Arts Club. Individual student material costs may be applicable to this course.