Culinary Arts Applications

This course focuses on basic skills in cold and hot food production, baking and pastry, and service skills. An in-school foodservice business component allows students to apply knowledge and skills in a commercial setting. Art, English language arts, mathematics, and science are reinforced. 

This course provides advanced experiences in cold and hot food production, management (front and back of the house), and service skills. Topics include menu planning, business management, and guest relations. An in-school foodservice business component allows students to apply knowledge and skills in a commercial setting. Art, English language arts, mathematics, and science are reinforced. 

This course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, garde manger, baking and pastry, and foodservice operations. The experience includes students learning cooking techniques, yeast breads and pastries preparation, human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, and social studies are reinforced. 

Design menus for a food service operation. Demonstrate advanced skills in food operation, baking, and pastry. Operate a school-based enterprise by preparing, marketing, and selling a variety of food products. Gain the knowledge and skills for careers in culinary arts and hospitality.