Culinary
Everyday Mastery
Unleash the life skills superhero in you with Family and Consumer Science in schools! It's not just about cooking; it's about mastering the art of everyday life. Dive into the secrets of healthy living, family relationships, and personal finance. This class is your toolkit for adulthood, preparing you for the real world. From mastering the perfect pancake flip to understanding the balance of a budget, Family and Consumer Science in schools is your ticket to becoming a confident, capable, and empowered individual ready to conquer life's adventures!
Course Offerings
Nutrition and Wellness
NTRN WLNS
Grade: 9-10-11-12
Semesters: 1
Credit: 1
Nutrition and Wellness is an introductory course to the Culinary Arts pathway. It is valuable for all students as a life foundation and academic enrichment; it is especially relevant for students interested in careers related to nutrition, food, and wellness. This is a nutrition class that introduces students to only the basics of food preparation so they can become self-sufficient in accessing healthy and nutritious foods. Major course topics include nutrition principles and applications; influences on nutrition and wellness; food preparation, safety, and sanitation; and science, technology, and careers in nutrition and wellness. A project-based approach that utilizes higher order thinking, communication, leadership, management processes, and fundamentals to college and career success is recommended in order to integrate these topics into the study of nutrition, food, and wellness. Food preparation experiences are a required component. Direct, concrete mathematics and language arts proficiencies will be applied. This course is the first in a sequence of courses that provide a foundation for continuing and post-secondary education in all career areas related to nutrition, food, and wellness
ELECTIVE, Course# 374H - DOE# 5342
Principles of Culinary Arts and Hospitality
PRIN HOSP
Grades: 9, 10, 11, 12
Semesters: 2
Credits: 2
Required Prerequisite: None
Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for
ELECTIVE Course# 382/382H – DOE# 7173
Nutrition
NUTR
Grades: 10, 11, 12
Semesters: 2
Credits: 2
Required Prerequisites: Principles of Culinary and Hospitality
Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes. Counts as a directed elective or elective for all diplomas.
ELECTIVE Course# 376/376H DOE# 7171
Culinary Arts
CUL ARTS
Grades: 11, 12
Required Prerequisites: Nutrition
Semesters: 2
Credits: 2
Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.
ELECTIVE Course# 383/383H DOE# 7169
