Culinary Arts

Grades 10 - 12                                                  

2 units

Prerequisite: None

This course introduces students to the food service industry and the components of food service.  Through study and practical application, students learn safety and sanitation in the kitchen, appropriate work ethics, customer service duties, handling and maintenance of utensils, tools and equipment, and food preparation.          

Grades 11 – 12                                                 

2 units

Prerequisite: Culinary Arts Management 1  

This course reviews and expands on the academic and practical applications learned in Culinary Arts 1.  Students will learn food production and presentation, management skills, and menu planning.  Through classroom and practical applications, students will study regional and international cuisine, garnishes, hors d'oeuvres, breads, cakes, and pastries.  Students will also explore job opportunities and engage in job search skills.

Grades 11 – 12                                                 

2 units

Prerequisite: Culinary Arts Management 2 and teacher recommendation  

Students who have successfully completed the Level 1 and Level 2 courses have the option of registering for Level 3 with the recommendation of the teacher. Curriculum continues beyond level 2 and may include internship opportunities.