Introduction to Culinary Arts is recommended for all students regardless of their career cluster or pathway, in order to build basic culinary arts knowledge and skills. It is especially appropriate for students with an interest in careers related to Hospitality, Tourism, and Culinary Arts. A project-based approach that utilizes higher level thinking, communication, leadership, and management processes is recommended. Topics include basic culinary skills in the foodservice industry, safety and sanitation, nutrition, customer relations and career investigation. Laboratory experiences that emphasize industry practices and develop basic skills are required components of this course. Prerequisite: Nutrition & Wellness & Advanced Nutrition & Wellness (must pass both with a 70% or better) or with teacher permission