Culinary 1
Course Number: 618
Open to grades 9, 10, 11, and 12
Prerequisite: None
One Quarter - .5 Credit
Credit Group: Elective
Develop culinary skills needed for a career in the food service industry within the Hospitality and Tourism pathway. This course has an emphasis on safety and sanitation, communication, and management. Students will explore culinary lab experience which includes professional knife skills, seasonings, stocks, sauces, soups, and plate presentation.