25080 Culinary 1

Course Name:                           Culinary 1

Course Number:                       25080            

Open to:                                      Grades 9-10-11-12                                 

Length:                                        1 Semester

Credits:                                       1/2 credit; FVTC Dual Credit eligible - see Note section below

Prerequisite:                             None 

NOTE: This course, along with *Culinary 2, *Pastry and Baking/ProStart 2B, AND *Culinary 3 will qualify a student for Dual Credit at FVTC, with a B or better grade in all four courses.                                     

Content:  This course is in a series of four Culinary courses. It provides a working knowledge of the foodservice industry. It prepares students for an understanding of how the foodservice industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice. 

Concepts covered in the *Culinary 1 class include:

• Kitchen Basics

• Food Service Equipment and Smallwares

• Cooking Methods

• Serving Safe Food - ServSafe

• Career Opportunities and Professional Expectations

Activities: Laboratory preparation of foods and demonstrations. 

Cost: $20.00 Lab fee, there could possibly be $50.00 fee for the ServSafe certificate exam if taken.

Back to Family and Consumer Science Home

Back to Family and Consumer Science Flow Chart