26010 *Culinary 2

Course Name: *Culinary 2

Course Number: 26010        

Open to:             Grades 9-10-11-12                                          

Length:      1 Semester

Credits:   1/2 credit 

Prerequisite:     *Culinary 1 

Content: This course 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 in the *Culinary 2 course include:

• Food Costing and Cost Control

• Eggs, Dairy, and Breakfast

• Purchasing

• Fruits and Vegetables

• Potatoes, Pasta, and Grains

Activities:  Laboratory preparation of foods, class discussions, simulated foodservice experiences, job shadowing and/or guest speakers. Students may participate in the ProStart Year Two exam which leads to a certificate of achievement from the National Restaurant Association.

Cost: $20.00 Lab fee.

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