culinary courses

Culinary Arts I

1 term- 1 credit

Grades 10, 11 (no 12th)

Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, careers, nutrition, recipe basics, proper kitchen tools and equipment, and kitchen staples. Throughout the course students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 60 hours spent in a commercial kitchen laboratory.

Culinary Arts II

1 term: 2 blocks = 2 credits

Grades 10, 11, 12

Prerequisite: Culinary Arts I, with teacher permission only.

This course, which is the second level of Culinary Arts, prepares students for gainful employment and/or entry into post- secondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by demonstrating the principles of safety and sanitation, food preparation skills, and teamwork to manage an environment conducive to quality food production and service operations. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning. **Possible dual credit and ServSafe Food Manager Certification.

Culinary Arts III

1 term: 2 blocks = 2 credits

Grades 10, 11, 12

Prerequisite: Culinary Arts II, with teacher permission only.

Culinary Arts III is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 120 hours spent in a commercial kitchen laboratory. **Possible dual credit and ServSafe Food Manager Certification.

Work-Based Learning

1 semester (Can be repeated up to 2 credits)

Grades 11, 12

Work-Based Learning: Career Practicum is a capstone course intended to provide students with opportunities to apply the skills and knowledge learned in previous CTE and general education courses within a professional work environment. The course allows students to earn high school credit for select models of work-based learning, which allow students to interact with industry professionals in order to extend and deepen classroom work and support the development of postsecondary and career readiness knowledge and skills.

Students participate in individual work-based learning experiences in professional settings when they meet the hours required for full time course equivalent. These experiences include registered apprenticeships, cooperative education (co-op), and internships.

Students must complete an application and receive a CTE teacher referral for consideration in Work-Based Learning. See Mrs. Sara Bell - WBL Coordinator for applications.