This pathway addresses a skill set necessary for success in the culinary industry. The courses in this pathway will help scholars develop skills in early career ladder positions and promote continuing education at the post-secondary level preparing for careers associated with restaurants, institutional food service, hospitality and catering, as well as food and beverage operations.
Example Careers: Chef/Cook, Baker, Entrepreneur, Food Inspector, Butcher
Pathway Course Sequence
Grade level: 9-12
Credit: 1
Prerequisite: None
This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service.
Grade level: 11-12
Credit: 1
Prerequisite: Foods & Nutrition
This advanced course allows students to increase competencies in a variety of food preparation techniques. Emphasis will be placed on food presentation, garnishing, menu planning and the skills necessary to prepare for a career in the culinary arts. Leadership development will be provided through the Family, Career and Community Leaders of America (FCCLA).
Grade level: 11-12
Credit: 1
Prerequisite: Culinary Arts I
In this course, students resume progress in pursuing competencies in food production and services. Orientation to the food service industry and development of food preparation skills are reinforced. Food service management functions are introduced. More in-depth information is provided and higher levels of skills are taught. Time is provided for work-based learning opportunities. Leadership development will be provided through the Family, Career and Community Leaders of America. Food preparation; bakery operation; dinner catering; model restaurant; laws and regulations; unions; safety, sanitation; receive, store and issue food are addressed.
Grade level: 11-12
Credit: 1
Prerequisite: Foods & Nutrition
This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service.
Elective Courses
Grade level: 12
Credit: 2
Prerequisite: Culinary II and Meet Fusion WBL Program Criteria
Cooperative Education for CTE courses provide supervised work site experience related to the student's identified career pathway. A student must be enrolled in an approved capstone course during the same school year that the co-op experience is completed. Students who participate receive a salary for these experiences, in accordance with local, state and federal minimum wage requirements.
Industry Certification Opportunities
End of Program Assessment - Culinary and Food Services (A passing score on the CTE EOP Assessment may earn articulated credit.)
OR
ServSafe Food Manager's Credential