Culinary Arts

All classes in the Culinary Arts require a student to pass a safety test with a score of 100 and have proof of insurance before they are allowed in the shop / lab.

CULINARY ARTS 1 (5381) or (5381V)
Open to grades 9, 10, 11, and 12 with preference given to 10 and 11  
1 credit

Board-approved materials fee may be collected.

Introduces students to food production skills (including preparation of breads, cakes, cookies, sandwiches, salads, appetizers, and garnishes), cooking, and safety and sanitation skills.  Includes customer service skills, tool and small equipment usage, measuring techniques, and teamwork skills to further career development.  To promote culinary excellence, the Skills USA club is a part of classroom instruction.

CULINARY ARTS 2 (5382) or (5382V)
Open to grades 10, 11, and 12
1 credit

Prerequisite:  Culinary Arts 1, with 80% mastery of competencies or teacher recommendation

Board-approved materials fee may be collected.

Develops a broad knowledge of restaurant equipment, sanitation, personal hygiene, nutrition, diet, pastries, menu planning, and recipes.  Includes the study of cost control, ordering, receiving and storing food.  Consists of the evaluation and implementation of HACCP, a food safety program building upon knowledge of food preparation skills.  To promote culinary excellence, the Skills USA club is a part of classroom instruction.  

CULINARY ARTS 2 ADVANCED (5384) or (5384V)
Open to grades 11 and 12
2 credits - 1 term (Consecutive blocks) 

Prerequisite:  Culinary Arts 2, with 80% mastery of competencies or teacher recommendation

Proper chef attire will be required for wear at minimum once a week.

Board-approved materials fee may be collected.

Success in this class involves all aspects of a restaurant, including meal preparation, presentation, serving, cleanup, teamwork, and individual responsibility   Extensive lab time is required during class time. To promote culinary excellence, the Skills USA Club is a part of classroom instruction.