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Career Pathway outlinE
Career Pathway outlinE
Program Highlights:
Program Highlights:
In this program of study, students are introduced to the foodservice industry, safety and sanitation, professional dress, sustainability in the kitchen, small and large equipment, using recipes, cooking principles, table service, culinary principles, exploration of a wide variety of foods, preparation techniques, teamwork, and leadership.
INSTRUCTORS: Anthony Sapien, Amanda Holguin, Elizabeth Aragon
Nutrition Course 1(Grades 9-10)
Study of nutrition and the nutritional content of the foods we eat, eating patterns, cultural diversity of meals, keeping a healthy weight and healthy and safe food practices in the store and in the kitchen.
Pro Start I and Culinary Arts Course 2 and 3 (Grades 10-11)
Sign up for both Courses
Introduction to the foodservice industry, safety and sanitation, professional dress, sustainability in the kitchen, small and large equipment, using recipes, cooking principles, table service culinary principles, exploration of a wide variety of foods. The study of the technical aspects of food preparation in the commercial kitchen through the preparation and service of meals according to a production schedule. An emphasis is placed on teamwork, professionalism, guest relations, and table service. Food handlers certificate from new mexico and from Texas is required. Culinary Arts chef hat and embroidered chef coat are required. Opportunity to participate in ProStart State & National Competition Available.
***When you take this course you will also be enrolled in Culinary Arts (050872552) so you can receive credit for the extra period you will spend in the kitchen/lab.
This prerequisite for this course is Nutrition.
Pro Start II and ProStart Internship Course 4 and 5 (Grades 10-12)
Sign up for both Courses
An advanced course that prepares students to enter the food service industry. Students will plan, prepare, and serve meals for sale for in-school groups. Students are also responsible for a capstone project; the designing, planning, and execution of a four-to-five-course meal for an event. Food Handlers Certificate from New Mexico and from Texas are required. A Culinary Arts Chef hat and chef coat from ProStart I (WVC) are required. ProStart Year 2 Exam is available for certification. Opportunity to participate in ProStart State & National Competition available. ***When you take this course you will also be enrolled in ProStart Internship (0539----) so you can receive credit for the extra period you will spend in the kitchen/lab.
The prerequisite for this course is Nutrition, ProStart L & Culinary Arts
certification
certification
Nutrition
Nutrition
Precision Exams- Food 7 Nutrition I (340)
Efood Handlers Certification
Introduction to Hospitality
Introduction to Hospitality
Precision Exams- Hospitality & Tourism (410)
Precision Exams- Event Planning and Management (430)
ProStart I/Culinary Arts
ProStart I/Culinary Arts
ServSafe Basic Foodhandler Certification
Precision Exams- Culinary Arts (345)
ProStart Level I Certification
ProStart II/ ProStart Internship
ProStart II/ ProStart Internship
Precision Exams- Culinary Management (347)
ServSafe Manager Certification
ProStart Level II Certification
Student organization
Student organization
Family, Career, and Community Leaders of America (FCCLA) is a national career and technical student organization for young men and women in Family and Consumer Science Education.
ProStart Competition
ProStart Competition
The National ProStart Invitational® (NPSI) is the country's premier secondary school competition focused on restaurant management and culinary arts. Annually, nearly 400 student competitors put their skills to the test in front of industry leaders, NRAEF Trustees, state restaurant associations, and family and friends - all with hopes of earning coveted scholarships from the nation's best culinary and restaurant management programs.
Management
Management
Management teams develop a proposal for the next promising restaurant concept and present it to a panel of industry judges. Their problem-solving skills are tested as they quickly solve challenges faced by managers daily.
Culinary Competition
Culinary Competition
The culinary competition highlights each team's creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. Students are evaluated on taste, skill, teamwork, safety and sanitation
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