Culinary Arts

Culinary Arts

Culinary Arts I

Suggested Grade Level: 11

Course Description:

Students practice managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety; the use and care of commercial equipment; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. The instructor highlights the basic skills of mathematics, science, and communication when appropriate in content.

Credits:

2 Credits for High School

Culinary Arts II

Suggested Grade Level: 12

Prerequisites: Culinary Arts I

Course Description:

Culinary Arts II provides students an opportunity to refine skills in serving, dining room management, and other skills learned in Culinary Arts I. Students prepare for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, and entrepreneur. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized.

Credits:

2 Credits for High School

PDF of Culinary Syllabus