Course Descriptions

For More Information: Career Cluster Poster and Career Cluster Video

Introduction to Culinary Management – 1 Unit – Grade 10/11

College Preparatory Prerequisites: none

BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts Management provides students with an overview of interest, aptitude, and technical skills needed to advance to level one Culinary Arts Management and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience. Students must purchase chef’s hat and apron [572200CW] 

Certifications: SERVSAFE Foodhandler Certification

Culinary Management 1 - 1 Unit – Grades 10-11

College Preparatory Prerequisite: Introduction to Culinary Management or Foods and Nutrition

PUT YOUR CHEF HAT ON! Culinary Arts 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) and SkillsUSA, greatly enhances the learning experience. Employment opportunities and qualifications are explored as well as industry certifications. Students must have a chef's hat and apron and purchase a chef's coat & pants. [572000CW]

Culinary Management 2 – 2 Units - Grades 11-12

Honors Prerequisite: Culinary Management 1

IT’S TIME TO DON YOUR JUNIOR CULINARIAN UNIFORM! Culinary Arts 2 is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary Arts 1. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances the learning experience. Students are strongly encouraged to achieve appropriate workplace certification.  Students must have a chef's hat, apron, coat, & pants. [572100HD]

Certifications: 

SERVSAFE Food Safety Manager Certification

PROSTART National Certificate of Achievement