Culinary Arts

The Introduction to Culinary Arts curriculum provides students with opportunities to explore career options and entrepreneurial opportunities within the food service industry. Students investigate food safety and sanitation, explore culinary preparation foundations, practice basic culinary skills, explore diverse cuisines and service styles, investigate nutrition and menu development, and examine the economics of food. The curriculum places a strong emphasis on science and mathematics knowledge and skills. 

Prerequisites: None 

Grades: 9-12 

Other Information: All students will be provided with a culinary uniform. Each student must purchase kitchen-safe, slip resistant, black, closed-toe, closed-heel shoes. Students must pass the kitchen safety test prior to participating in any kitchen activity.

Culinary Arts I 

Students practice managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety; the use and care of commercial equipment; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of mathematics, science, and communication when appropriate in content. 

Prerequisites: None, Introduction to Culinary Arts recommended. 

Grades: 10-12 

Other Information: All students will be provided with a culinary uniform. Each student must purchase kitchen-safe, slip resistant, black, closed-toe, closed-heel shoes. Students must pass the kitchen safety test prior to participating in any kitchen activity. 

Culinary Arts II

The Culinary Arts II curriculum provides students with continuing opportunities to acquire a comprehensive knowledge of the food service industry as well as to expand their technical skills. Students practice kitchen safety and sanitation, apply nutritional principles to food preparation and storage, perform a wide range of more advanced foodpreparation techniques including grade manger and baking, refine their dining room serving skills, develop menus, perform on-site and off-site catered functions, and strengthen their business and math skills. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills. 

Prerequisites: Culinary Arts I 

Grades: 11-12 

Other Information: All students will be provided with a culinary uniform. Each student must purchase kitchen-safe, slip resistant, black, closed-toe, closed-heel shoes. Students must pass the kitchen safety test prior to participating in any kitchen activity.

In this culinary arts specialization course students will attain knowledge and skills needed to get a job in the culinary industry, specifically in the areas of banquets and catering. In a hands-on environment, students will learn customer relation and contracting skills, menu planning, ordering, costing and budgeting, as well as how to produce and display foods for large on-site and off-site events. This class may require time outside of normal class hours in order to provide the workbased learning experience it is designed to create. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts. 

Prerequisites: Culinary Arts II 

Grade: 12