CONCENTRATOR COURSE

CULINARY I: FOODS & NUTRITION 

This course is a Level I Culinary class within the Food Science, Food Service and Hospitality Career Pathway. Students will master classic preparation techniques for a variety of dishes, while learning the importance of making educated decisions regarding nutrition.  First semester course content includes: career readiness, food safety and sanitation, kitchen equipment, knife skills, recipe reading, and food science/nutrition. Second semester includes: dietary guidelines, meal planning, grocery budgeting, baking basics, and U.S. and world food supply and exploration. Concepts culminate in weekly cooking labs during which students prepare a variety of balanced meals including healthy proteins, whole grains, healthy oils, vegetables, and fruits. 

CONCENTRATOR COURSE

CULINARY II: FOODSERVICE AND HOSPITALITY 

This course is a Level II Culinary class within the Food Science, Food Service and Hospitality Career Pathway. Course content is guided by hospitality industry standards as well as more advanced culinary concepts and techniques pertaining to the front and the back of the house – a high level of professionalism is expected. Emphasized food preparation concepts include: safety and sanitation, dry vs. moist cooking techniques, seasonings and flavorings, stocks, sauces, soups and appetizers, desserts, proteins, and vegetables. Service concepts include: proper dining etiquette and table service and culminate in hands-on catering experiences and formal dining service for a variety of school events. This class will prepare students to work in the foodservice industry as well as many other customer service related job fields. Concepts culminate in weekly cooking labs during which students prepare a variety of dishes.