Culinary Arts 1: This course focuses on food and workplace safety, kitchen management basics and culinary exploration including science of baking. It introduces students to marketing concepts, menu planning principles, sustainability and management of costs. Additional cooking fundamentals are gained in identification and preparation of meat, poultry and seafood, garnishing and dessert/plate presentation. The importance of teamwork in the food service environment is emphasized. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a laboratory-based course.
Offered Terms 1 and 3 during the 2024-25 School Year
Culinary Arts 2: This course introduces students to marketing concepts, menu planning principles, sustainability and management of costs. Additional cooking fundamentals are gained in identification and preparation of meat, poultry and seafood, garnishing and dessert/plate presentation. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a laboratory-based course.
Offered Term 2 & Term 4 during the 2024-25 School Year