Introduction to Culinary Arts 

Credits: 5

 Course Length: Full Year

 Grade Levels: 9 - 12 

The class is designed to familiarize students with the basic techniques of food preparation. Students will prepare appetizers, entrées, side dishes, desserts and snacks that incorporate each of the food groups. Nutrition, meal preparation, food selection, preparation techniques, sanitation and food service will be emphasized. Careers in food service and management will be explored. 

Culinary Arts Practicum 

Credits: 10 

Course Length: Full Year 

Grade Levels: 9 - 12 

Prerequisite: Introduction to Culinary Arts Building upon the basic concepts of food preparation learned in Introduction to Culinary Arts, students will be exposed to the world of international and ethnic cuisine as part of an individual’s cultural identity. Specifically, students will analyze and compare the interrelationship between cuisine and culture. Students will also examine the relationship between a country’s cuisine and their climate, agricultural stability, geography, standard of living, religion, etc. Students will learn the culture, history and traditional preparation techniques of foods originating from countries such as: France, Japan, Italy, China, Mexico and others. Also, students will experience the art of garnishing and plate presentation. Incorporating topics of nutrition, safety, sanitation, and food borne illnesses will be ongoing. Culinary, hospitality and food related careers will be highlighted. 

International Pastry Arts 

Credits: 2.5 

Course Length: Semester 

Grade Levels: 9 - 12 

This semester long course is designed to provide students with experience in the exciting culinary world of dessert creation with a focus on decorating and presentation. Students will gain experience in baking specific desserts as well as decorating them. Students will develop skills essential to being a successful baker. Furthermore, these skills can easily be transferred into the everyday lives of anyone that simply enjoys baking. Students will be responsible for researching various types of cakes, baking them to industry standard, and decorating them. 

Financial & Economic Business Literacy

Credits: 2.5

Course Length: Virtual or on campus

Grade Level: 10-12

Personal Financial Literacy is a semester course that fulfills the state-mandated requirements. This course is designed to teach the fundamentals of money management. Students will learn practical everyday concepts in a variety of financial areas. Students will develop skills working with budgets, checking accounts, taxes, credit information, insurance coverage, mortgages, and investing (mutual funds, IRA’s, CD’s, stock market). Other topics will include business commission, sales tax, markup, markdown, discounts, scams, inventory, car and mortgage loans, paying for college and many more important financial matters in order to make educated financial decisions. Personal Financial Literacy will help students recognize how the choices they make can affect other individuals and societies, in local and global settings. In order to accomplish this goal, students will be required to analyze various aspects of economic systems. The culmination of the course will have students demonstrate the ability to collect and organize economic data using a variety of technological resources and programs in order to interpret data and draw conclusions regarding the economic health of their personal situations, their community, their state, their nation and the world.

Business Ethics 

Credits: 2.5 

Course Length: Semester

 This course provides a foundational understanding of the role of business in a global society, American business as a dynamic process, forms of business ownership, management concepts, marketing,production and distribution, accounting and finance, human resources, and administrative, legal, and administrative services.