|
Introduction to the Culinary Profession
Grade 10 • 2 Units This semester course is designed to introduce students to the culinary arts profession. Emphasis is given to the development of basic competencies related to the culinary profession. These basic competencies include the following: basic menus and recipes, kitchen safety, cooking terms, measurement equivalences, small kitchen tools, large equipment names and uses, etiquette, table setting and table service. Students will learn to prepare eggs, breakfast breads, cooked cereals, hot and cold beverages, salads, hot and cold sandwiches, fruits and vegetables, and some meats. Optional Fees - $31 for Managers ServSafe test, $25 for Culinary Jacket & Hat |
 |
 |
Culinary Arts I
Grades 11, 12 • 2 Units This semester course will introduce students to a variety of cooking methods. Students will complete the ServSafe employee sanitation booklet. Emphasis will be on kitchen safety, cooking terminology, proper measuring, basic nutrition, basic cooking skills and proper use of kitchen equipment. Students will learn to prepare eggs, dairy products, hot and cold sandwiches, various salads, dips, condiments, garnishes and hors d’oeuvres. Special emphasis will be given to preparing quick breads, yeast breads, puff pastry, pies, cakes, cookies and frozen desserts. |
 |
Culinary Arts II
Grades 11, 12 • 2 Units This semester course will expand on the techniques and skills mastered in Culinary Arts I. This is an advanced course that prepares the serious culinary student for gainful employment and/or entry into post-secondary education. Students will learn how to prepare soups, stocks, meats, poultry, fish, pork, rice, pasta, vegetables, potatoes and salads. Students will do this through an exploration of world cuisines. This study will include history and culture as they pertain to cuisine development. Basic food costing, management, inventory, purchasing, and table service will be emphasized. Students will also take the ServSafe Managers Course and test for certification. Prerequisites: Final grade of 80 or higher in Baking/Pastry. Students should have passed Math Tech I or Algebra I and English I. Fee: $31 for Managerial ServSafe Test. (Student should already have chef jacket and hat from a previous course.) |