CTE

Hospitality & Tourism

Nutrition

Nutrition Year Long Plan

Aspects of Wellness

Career Readiness Part 1

Career Readiness Part 2

Career Readiness Part 3

Career Readiness Part 4

Dietary Guidelines

Disordered Eating

Factors Affecting Food Habits

FCCLA Integration

Foodborne Illnesses

Food Safety

Introduction to ProStart

Kitchen Basics

Nutrition Food Labels

Nutrition Across the Life-Span

Weight Management

All Nutrition Proficiency Scales

Pro Baking

Baking Basics

Cakes, Pies and Cookies 

Chocolate & Desserts 

Cleanliness & Personal Hygiene

Dessert Plating and Garnishing 

History of Industry & Career Opportunities

Intro to Food Safety 

Kitchen Basics

Kitchen Safety

Safe Flow of Food

The Professional

Yeast Breads

All Pro Baking Proficiency Scales

Pro Start 1-Culinary Arts

ProStart 1 Year Long Plan

Cooking Methods

Culinary Math

Front-of-the-House Basics

History of Industry & Career Opportunities

Hygiene & Cleanliness

Introduction to Baking

Introduction to Food Safety

Introduction to Management

Kitchen Basics

Preparing for the Industry

Principals of Great Service

Risk Management

Salads, Dressings, & Dips 

Sandwiches & Pizza

Stocks, Soups, & Sauces 

The Professional 

The Safe Flow of Food 

Workplace Safety Procedures

All Pro Start 1-Culinary Arts Proficiency Scales

Pro Start 2-Prostart Internship

Pro Start 2/Internship Year Long Plan

Building Successful Teams

Cakes and Pies

Components of Healthful Menus

Desserts

Eggs & Dairy Products 

Food Pricing

Fruits

Introduction to Cost Control

Introduction to Marketing

Introduction to Nutrition

Labor Cost

Meat

Menu Management

Plating and Garnishing

Potatoes, Grains, & Pasta

Poultry

Purchasing

Seafood

Sustainability

Vegetables

Yeast Breads

All Pro Start 2-Prostart Internship Proficiency Scales