Culinary Arts Pathway

Number of credits: 2.0

The Culinary Arts I (year-long with two blocks) course will teach students the skills required for a career in the restaurant and food industry. Students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Other topics include: sauces, soups & stocks, elements of entree production, fundamentals of baking, pastry arts, nutrition and menu planning, dining room service, international cuisine, and presentation & plate design.

Students will take the ServSafe training in food safety and sanitation. Students will take the ServSafe test. ServSafe is the national standard test used in the Restaurant Industry. It is good for 3 year to the date it was taken.

Course Note: This course satisfies the Career Technical Education (1 of 1.5 credit) graduation requirement.

Number of credits: 2.0

The Culinary Arts II (year-long with two blocks) course builds on the skills learned in Culinary Arts I. This course consists of practical training in the kitchen. Students will learn advanced knife skills and food preparation techniques as well as practical sanitation skills. Further advanced instruction in table service, baking, pastries, and management techniques are emphasized.

Course Note: This course satisfies the Career Technical Education (1 of 1.5 credit) graduation requirement. Students must complete Culinary Arts Culinary Arts 1 in order to enroll in Culinary Arts 2.

Students will take the ServSafe Managers training in food safety and sanitation and the ServSafe Manager's test. ServSafe Manager's Certificate is the national standard test used by Restaurant in the United States. It is good for 5 years.