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Edible Education!
Edible Education!
Culinary 1 begins students' knowledge of the fundamental skills, concepts and techniques involved in basic cookery.
Culinary 1 begins students' knowledge of the fundamental skills, concepts and techniques involved in basic cookery.
This course builds a foundation that prepares students to enter the advanced culinary courses.
This course builds a foundation that prepares students to enter the advanced culinary courses.
Instruction and lab experiences explored are: eating locally, knife skills, menu planning, introduction to cake decorating and other great recipes that change with the seasons. This course will appeal to students that like to work with food and enjoy working in groups in hands-on activities. If you enjoy cooking or need experience, this class is for you.
Instruction and lab experiences explored are: eating locally, knife skills, menu planning, introduction to cake decorating and other great recipes that change with the seasons. This course will appeal to students that like to work with food and enjoy working in groups in hands-on activities. If you enjoy cooking or need experience, this class is for you.
Culinary Classes Celebrate Indigenous Peoples' Day with 'Manoomin' Wild Rice Cake Recipe!
Culinary Classes Celebrate Indigenous Peoples' Day with 'Manoomin' Wild Rice Cake Recipe!
Monticello Family & Consumer Science Culinary Dept focused on a recipe that highlights Indigenous Peoples' Day with our Culinary I, 2 & 3 classes. We cooked with 210 9th -12th graders and our recipe is a Wild Rice "Manoomin" Cake.... similar to a crab cake, but wild rice and veggie focused. This recipe was inspired by the Minneapolis Sioux Chef's Indigenous Kitchen cookbook & local Twin Cities restaurant.
Take a Sneak Peak into our Culinary Classroom!
Take a Sneak Peak into our Culinary Classroom!
Farmer's Market Lab-
Farmer's Market Lab-
Students in Culinary I were given a local produce item and asked to create a recipe highlighting that ingredient! Check out the recipes the groups from 7th hour made!
Students in Culinary I were given a local produce item and asked to create a recipe highlighting that ingredient! Check out the recipes the groups from 7th hour made!
Student Culinary Highlight- Lea Hansen- Class of 2025
Student Culinary Highlight- Lea Hansen- Class of 2025
Lea started making cupcakes in February of 2020, continuing with cakes. Her mom's friends started buying cupckaes for family parites and birthdays. Then COVID hit and Lea had more time to pracitce and starting selling on Facebook. In October of 2021, Lea did her first wedding cake and sinc then has done 2 more with many more to come. Lea is now registered with the state under the cottage food law.
Check out Lea's Creation Facebook Page for More Info!
Check out Lea's Creation Facebook Page for More Info!
Have you checked out our High School Library lately?!
Have you checked out our High School Library lately?!
Our library has a growing selection of cookbooks where you can keep learning!
Our library has a growing selection of cookbooks where you can keep learning!
Articulated College Credit (ACC) Agreements
Through the College High School Partnership Articulated College Credit Program, college course outcomes as specified in this agreement are embedded in participating high school career and technical education (CTE) programs. Relevant knowledge, skills, and standards are taught by qualified CTE high school instructor(s) in one or more course. Articulated college credit is awarded if the student meets the college equivalency standards and later enrolls in the college(s) listed below requiring the course in a specific program. More information on Articulation
Normandale Community College
Normandale Community College
Articulated College Credit Agreement- Normandale Community College- MSMA 1103 Introduction to Hospitality & Tourism Management (4 Credits)
Articulated College Agreement- Normandale Community College- BUS 1157 Introduction to Hospitality & Tourism Management ( 3 credits)
Articulated College Credit Agreement- Normandale Community College- HSMA 1143 Principles of Food Production & Sanitation (4 Credits)
Hennepin Technical College
Hennepin Technical College
Articulated College Credit Agreement- Hennepin Technical College- CULA 1126 Baking & Pastry (4 Credits)
Articulated College Credit Agreement - Hennepin Technical College- CULA 1116 Sanitation and Safety (1 Credit)
Articulated College Credit Agreement- Hennepin Technical College- CULA 1106 Culinary Culture and Industry (2 Credits)
St Clout Technical College
St Clout Technical College
Articulated College Credit Agreement- St Cloud Technical College- ServSafe Certification (1 Credit)
servsafe proctor certificate.pdfsevsafe certification.pdf
With industry-recognized certifications, you give students tangible proof that what they’re learning in the classroom matters. Precision Exams by YouScience certifications help students validate their skills and knowledge in CTE and other elective courses as well as showcase their soft skills with exams like 21st Century Skills and Personal Financial Literacy. We help you, help students as they work to connect what they learn in the classroom with careers – and empower them to be proud of where they are right now and where they’re headed.
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