Culinary Arts II

862 Culinary Arts / Baking / Food Service 2

Course Description

Students are introduced to the world of culinary arts and food service. The preparation of regional and classical foods, production of baked goods, dining room service, human resource management, and sanitation procedures are all taught in this course. Students learn by operating a school-based restaurant that serves the community, through exhibiting their work to culinary professionals. National Educational Technology standards, as well as standards form the American Culinary Federation and Common Core, are applied to this course.