CULINARY ARTS 1-2
Length of Class: Year, 1 credit
Prerequisite: None
Grade level: 9,10,11,12
Fee $50.00
Class contains basic to intermediate food preparation with an emphasis on skills, techniques, presentation, and organization. Safe food handling practices will be emphasized. Students have the opportunity to complete ServSafe Certification in the Level II portion of class. Pre –Requisite to Culinary Arts/Hospitality, Tourism & Recreation; must pass this class with a C or better to continue.Student can expect to: - do assignments for each unit
- take notes
- enter in discussions
- listen to guest speakers
- prepare a variety of foods in labs and at home
- attend field trip
- watch videos
Students will learn to: - identify and define cooking terms and utensils
- plan nutritious meals and purchase food economically
- manage their time
- work cooperatively in a group
- set tables properly and learn table etiquette
- prepare foods and meals with a variety of basic techniques
-apply basic nutrition to menu planning
- purchase and store foods wisely
- enhance career skill development
- prepares basic foods creatively
CULINARY ARTS/HOSPITALITY, TOURISM, & RECREATION
Length of Class: Year, 1 credit
Prerequisite: Culinary Arts 1-2 with a grade of C or better
Grade level: 10, 11, 12
Fee: $50.00
Considered an upper level course – must have prior training or Culinary 1-2. This class is for those students with not only an interest in cooking but the entire hospitality industry. Course topics focus on culinary arts, travel, tourism, and recreation.
Students can expect to:
- take notes
- do assignments for each unit
- view videos
- use advanced methods of preparing food in professional settings
- hear guest speakers
- learn from demonstrations
Students will learn to:
- apply aesthetics, nutrition and cost analysis to menu planning
- use commercial food preparation techniques
- explore food related careers
- prepare foods from cultures around the world
- create their own cooking video
- cater an actual meal for customers
- use professional standards of food safety and preparation
Length of Class: Year, 1 credit
Prerequisite: None
Grade level: 9,10,11,12
Fee $50.00
Class contains basic to intermediate food preparation with an emphasis on skills, techniques, presentation, and organization. Safe food handling practices will be emphasized. Students have the opportunity to complete ServSafe Certification in the Level II portion of class. Pre –Requisite to Culinary Arts/Hospitality, Tourism & Recreation; must pass this class with a C or better to continue.Student can expect to: - do assignments for each unit
- take notes
- enter in discussions
- listen to guest speakers
- prepare a variety of foods in labs and at home
- attend field trip
- watch videos
Students will learn to: - identify and define cooking terms and utensils
- plan nutritious meals and purchase food economically
- manage their time
- work cooperatively in a group
- set tables properly and learn table etiquette
- prepare foods and meals with a variety of basic techniques
-apply basic nutrition to menu planning
- purchase and store foods wisely
- enhance career skill development
- prepares basic foods creatively
CULINARY ARTS/HOSPITALITY, TOURISM, & RECREATION
Length of Class: Year, 1 credit
Prerequisite: Culinary Arts 1-2 with a grade of C or better
Grade level: 10, 11, 12
Fee: $50.00
Considered an upper level course – must have prior training or Culinary 1-2. This class is for those students with not only an interest in cooking but the entire hospitality industry. Course topics focus on culinary arts, travel, tourism, and recreation.
Students can expect to:
- take notes
- do assignments for each unit
- view videos
- use advanced methods of preparing food in professional settings
- hear guest speakers
- learn from demonstrations
Students will learn to:
- apply aesthetics, nutrition and cost analysis to menu planning
- use commercial food preparation techniques
- explore food related careers
- prepare foods from cultures around the world
- create their own cooking video
- cater an actual meal for customers
- use professional standards of food safety and preparation