Culinary Arts

This project-based, hands-on course is designed to introduce students to fundamental food preparation terms, concepts and methods in Culinary Arts where laboratory practice will parallel class work. Techniques, skills and terminology are covered and mastered with an emphasis on basic kitchen safety, sanitation, equipment and operation procedures. Student chefs will develop cooking skills through actual work experience using standard recipes. The course also provides an overview of professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.

Grades 9-12 1/2 Credit