Culinary Arts (CA)

Culinary Arts: Food Preparation is the second course in the Culinary Arts program of study designed to inform and expose students to various basic food preparation methods and considerations found in commercial kitchens and restaurants. Upon completion of this course, a proficient student will possess a working knowledge of commercial kitchen safety and sanitation, menu planning, influence of culture on cuisine, basic cooking principles, food preparation skills and methods, and basic platter and table preparation. As part of a student's program of study progression, the student will maintain a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.

1  Credit

Advanced Culinary Arts: Pastry and Savory is the third course in the Culinary Arts program of study designed to further students' practice with food preparation in the culinary industry. Upon completion of the course, a proficient student will be able to demonstrate safe practices in a commercial kitchen, the fundamentals of pastry/dessert creations and the fundamentals of meat preparation. As part of a student's program of study progression, the student will create a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.

1 Credit

Advanced Culinary Arts: Pastry and Savory is the third course in the Culinary Arts program of study designed to further students' practice with food preparation in the culinary industry. Upon completion of the course, a proficient student will be able to demonstrate safe practices in a commercial kitchen, the fundamentals of pastry/dessert creations and the fundamentals of meat preparation. As part of a student's program of study progression, the student will create a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.

1 Credit

Kitchen and Restaurant Operations is the fourth course in the Culinary Arts program of study and designed to prepare students for entry into the field of foodservice and culinary cuisine. Upon completion of the course, a proficient student will demonstrate an understanding of risk management, front- and back-of-the-house operations, and the hypothetical management of a culinary event from start to finish. As part of a student's program of study progression, the student will maintain a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.

1  Credit

Culinary Arts: WBL is the capstone course in the Culinary Arts program of study. It is intended to provide a work-based learning experience for students to develop further understanding of professional issues, utilize employability skills, and demonstrate mastery of academic and technical skills learned through the program of study. The work-based learning experience provides opportunities to apply and practice the knowledge and skills learned in previous courses and gives students hands-on practical experiences related to professions in food prep and service, restaurant operations, and related fields of occupation. Upon completion of the course, a proficient student will be able to discern multiple pathways to a career in culinary arts, necessary steps toward applying for a postsecondary program, necessary steps toward applying for a job, and reflect on program goals and aspirations. Instruction will be delivered through the classroom environment in conjunction with a work-based learning placement, such as an internship. The student will finalize a digital course portfolio providing evidence of mastery of the program standards and readiness for postsecondary and the workforce.

1 Credit Repeatable