Culinary 1 begins begins with a strong safety foundation. Students are able to gain the ServSafe Food Handler certification (recognized by SC Department of Agriculture health inspectors for restaurant use). Students learn safe knife use, an overview of foodservice opportunities, and explore recipe reading/comprehension before diving into cooking methods applied to a variety of mediums and applied culinary math. to complete quarter 1. For the second quarter, students fabricate chickens before making homemade stocks, sauces, and soups. We cover other topics such as sandwiches, pizzas, salads, basic baked goods, restaurant equipment, and basic nutrition. Students participate in a quarter-long group project to design a foodservice menu and begin to plan an establishment. The culmination of this course is the national ProStart 1 exam which can lead to scholarship opportunities. This class is a double block class offered every fall (Block 1 and 2 or Block 3 and 4)