Culinary Arts

Foods and Nutrition - CP      582400CW    

Grades: 9, 10, 11, 12

Are you aware of what foods to eat to maintain a healthy lifestyle? Can you select and prepare healthy foods? If not, this is the course for you! Food and Nutrition 1 will allow students to evaluate food choices, practice a variety of food preparation techniques, demonstrate table service and etiquette, and explore nutrition related careers. Critical thinking and practical problem-solving are emphasized in a co-curricular approach that incorporates principles of mathematics, science, writing, communications, and economics. The ServSafe® employee certification provides increased marketability. Inclusion of the Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum.

Foods & Nutrition 2 – CP     582500CW

Grades: 10, 11, 12 

Prerequisite: Foods and Nutrition 

This course is designed to focus on principles of nutrition, purchasing and preparation, consumerism, and career options related to food. The study and application of nutrition, sanitation, food sciences and technology in this course provides students with laboratory-based experiences that will strengthen critical thinking and practical problem-solving concepts and standards outlined in mathematics, science, writing, communications and economics. FCCLA may be an integral part of this course

Culinary Arts Management 1 – CP                 572000CW

Grades: 10, 11, 12

Prerequisite: Foods and Nutrition 

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. Closed-toed shoes and chef’s jacket and hat are required.

Culinary Arts Management 2 – CP                572100CW

Grades: 10, 11, 12

Prerequisites: Culinary Arts Management 1

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. Closed-toed shoes and chef’s jacket and hat are required.

Baking and Pastry       572300CW

Grades: 10, 11, 12

Prerequisites: Culinary Arts Management 2

Introduction to Baking and Pastry will focus on science-based, hands-on knowledge of basic pastry and bakeshop production techniques.  Major areas of study include commercial yeast, wild yeast, chemically leavened breads, laminated doughs, individual pastries, plated desserts, and include custards and creams; such as crème brulee, ice cream, and buttercream.  Production and decoration of celebration cakes will be covered. The focus of the course will be development of skills and work habits that will make studies useful for entry-level workers in a bakery or pastry facility.