Culinary Arts

CULINARY ARTS PATHWAY

The Culinary Arts Pathway provides the foundation for comprehensive knowledge of the food service industry with the opportunities to build technical skills.Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications.

NUTRITION AND WELLNESS

GRADES 9-12

Prerequisite(s): NONE

Credit: 1 ELECTIVE

Students enrolled in Nutrition and Wellness focus on understanding wellness, investigating principles of nutrition, using science and technology in food management, ensuring food safety, planning menus and preparing food, and exploring careers in the field of nutrition and wellness. Critical thinking and practical problem solving are emphasized.

INTRODUCTION TO CULINARY ARTS

GRADES 9-12

Prerequisite(s): NONE

Credit: 1 ELECTIVE

Introduction to Culinary Arts students investigate food safety and sanitation, culinary preparation foundations, basic culinary skills, diverse cuisines, service styles, nutrition and menu development, and the economics of food. Students also explore postsecondary education options and career opportunities within the food service industry.

CULINARY ARTS I

GRADES 10-12

Prerequisite(s): INTRODUCTION TO CULINARY ARTS

Credit: 2 ELECTIVES- YEAR LONG CLASS

Culinary Arts I provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications. Upon successful completion of the course, students may qualify to take the ServSafe Manager exam.

CULINARY ARTS II

GRADES 11-12

Prerequisite(s): CULINARY ARTS I

Credit: 2 ELECTIVES- YEAR LONG CLASS

Culinary Arts II students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as the a la carte kitchen, the dining room, and catered functions.