Introduction to Culinary Arts

Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

Grade: 9–10

Credit: 1

Prerequisite: None

(INCULART) PEIMS Code: 13022550

Local Code: 9590A/B

Culinary Arts I

Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.

Grade: 10–12

Credit: 2

Prerequisite:

Intro to Culinary Arts

(CULARTS) PEIMS Code: 13022600

Local Code: 9610A/B

Advanced Culinary Arts

Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and/or immediate employment.

Grade: 10–12

Credits: 2

Prerequisite:

Culinary Arts I

(ADCULART) PEIMS Code: 13022650

Local Code: 9629A/B

Culinary Arts Practicum

Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace.

Grade: 11–12

Credit: 2

Prerequisite:

Advanced Culinary Arts

PEIMS Code: 13022700

Local Code: 9600A/B