culinary arts

CULINARY ARTS I - 223611

This introductory, semester course consists of units on food safety and sanitation, recipes, kitchen equipment and utensils, cooking and baking terminology, functions of ingredients, cookies, quick breads, nutrition, grains, dairy, protein, fruits and vegetables. Throughout the class we take notes, do online assignments, projects, do a wide variety of labs in the kitchen, while working independently as well as collaborating with partners. 

Credits - 1

Grades - 9, 10, 11, 12

CULINARY ARTS II - 223612

This semester course includes units on customer service and dining environments, food service management and labs that include breakfast, yeast breads, lunch and dinner items, sandwiches, pizza, pastas and sauces, meat cookery, specialty desserts and pastries. 

Course Notes:

CULINARY ARTS I Grade of C or better

Prerequisites:

CULINARY ARTS I - 223611

Credits - 1

Grades - 9, 10, 11, 12

CULINARY ARTS III - 223613

Culinary Arts III is a year-long, project-based course. Working the Rivherhawk Bakery is mandatory on Friday mornings before school!  Students cost out recipes, plan menus, shop for ingredients, and prepare/serve food for their own Friday MC Bakery. Food is also prepared for a variety of school events. Community resources and a college-level program are visited.

Course Notes:

CULINARY ARTS II Grade of B or better

Prerequisites:

CULINARY ARTS II - 223612

Credits - 1 per semester

Grades - 10, 11, 12

CULINARY ARTS IV - 223614 

Culinary Arts IV is a year-long, project-based and independent study course that partners with an employer. Students plan menus, price/shop for ingredients and prepare/serve food for an off-campus, public venue. Students need to be self-directed learners and maintain communication with the off-campus personnel. This will require hours spent outside of the school day.

Course Notes:
CULINARY ARTS III Grade of A or better
Prerequisites:

CULINARY ARTS III - 223613

Credits - 1 per semester

Grades - 11, 12