Culinary Arts

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Courses

Pro Start I

Course Number: 83011

A basic course that develops skills in foods. Safety and sanitation, use of equipment, basic food preparation skills, nutrition, meal patterns, and careers in food service areas are emphasized. Basic skills are demonstrated during laboratory experiences. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course

Pro Start II

Course Number: 83012

Designed for the student who is interested in extending his/her culinary skills. Culinary Arts II expands upon the basic skills learned in Culinary Arts I. Areas of study include, but are not limited to, safety and sanitation, use of equipment, international cuisine, nutrition, meal patterns, and careers in food service areas. Increasingly complex food preparation techniques are developed. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course.

Pro Start III

Course Number: 83013

Teaches the skills of basic food preparation and catering the student learns and practices skills related to safety and sanitation on the worksite, customer relations, and preparation and serving of foods for customer consumption, and the use f food service equipment in a commercial kitchen. Career opportunities in the Food Services field are explored. Teamwork, applications of literacy skills, and curriculum integration are an integral part of the course. Skills are assessed through participation in culinary events throughout the year. Additional hours are required outside traditional class time for field experience

Food Services II

Course Number: 83012

Students work in the Culinary Arts lab or shadow in jobs related to food service or hospitality (e.g., restaurants, hospitals, motels). The student learns specific occupational skills related to food services as well as specific job, hospitality, and interpersonal relationship skills. The student examines the many occupations and career in the food services area. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course. Business and career readiness skills are demonstrated and perfected through catering or culinary-related businesses or lab experience.

What is Culinary?

The Culinary Arts program is designed to prepare students to apply technical knowledge and skills required for food production and service occupations in commercial food service establishments. Students completing the Culinary Arts program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing, and serving quality food products. Nutritive values, safety and sanitation procedures, use of commercial equipment, serving techniques, and management of food establishments will also be studied. In addition to technical skills, students completing the Culinary Arts program will develop advanced critical thinking, applied academic, career development, life and employability skills, business, economic, and leadership skills required for culinary arts occupations.