Starting with the 2026-2027 school year, MHHS is excited to offer a
Dual Enrollment opportunity with Grossmont College!
Students in our Culinary Arts 1 course will earn credit for CA 165 and CA 169 for the Fall semester, and for CA 172 for the Spring semester, at Grossmont College.
The course will cover college-level material, and it is open to grades 9-12.
Students will earn credits at MHHS and Grossmont College simultaneously. These grades are permanent on both transcripts.
The is a year-long class. It counts as elective credits for MHHS for A-G. Additionally, students will earn 7 units at Grossmont College.
The grade earned will be weighted on the MHHS transcript (extra point on the GPA, similar to an AP course).
The curriculum will be from Grossmont College, but the class will be held on the MHHS campus, as part of the regular school day.
The student/family do NOT pay anything to enroll in this class, or for any materials.
If a student drops the class once the semester has begun, the drop/withdraw deadlines set by Grossmont College would apply.
Students will need complete an application to Grossmont College. After students have finished selecting courses for the 2026-27 school year, MHHS will reach out to students/families will the next steps.
CA 165: Sanitation for Food Service
Units: 1
Prerequisites: None
Acceptable for Credit: CSU
A basic course in food service sanitation leading to a National Restaurant Association Food Handlers' certificate. Instruction covers microbiology of food borne illnesses, prevention techniques, personal sanitation practices, housekeeping and waste disposal. Food safety and storage information includes receiving and storage techniques, sanitary food production, sanitation of kitchen, dining rooms, legal regulations and safety considerations as well as training techniques.
CA 169: Essential Skills for Culinary Arts
Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Introduction and application of the principles of essential culinary arts skills. Emphasis will be on sanitation practices, knife skills, product identification, basic cooking techniques, tasting and seasoning, proper equipment use and good time management. These essential skills will be used to prepare recipes and formulas that will provide necessary cooking skills for other culinary arts courses.
CA 172: Principles of Soup, Stock and Sauce Preparation
Units: 3
Prerequisites: None
Acceptable for Credit: CSU
This course explores the fundamentals of making meat, fish and vegetable stocks as the building blocks for traditional and specialty soups. Classic French sauces will be covered as well as contemporary salsas, nages, flavored oils, foams and compound butters.