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Culinary Arts


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Advanced Foods and Nutrition 

 

DOE code: (5340)

Recommended Grades: 10,11, and 12

Credits: 1 credit per semester, maximum 2 credits

 

Nutrition and Wellness enables students to realize the components and lifelong benefits of sound nutrition and wellness practice and empower them to apply these principles in their everyday lives. Laboratory experiences which emphasizes both nutrition and wellness practice are necessary components of this course. 

 

The study of food revolves around the U.S. Dietary Guideline and MyPlate. Areas of study include basic nutrition, nutrients, food labels, kitchen equipment and skills, safety and sanitation, and an in-depth look at all food groups. Lab experiences included knife skills, quick breads, fruit, and vegetables, meat and desserts to name a few. After completing this course, one can expect to be more prepared to live on his/her own. 

 

 

Culinary Arts

DOE code:(5440)

Recommended Grades: 11 and 12

Credits: 1 credit per semester, maximum 2 credits

 

Culinary Arts and Hospitality Management 1 is a year-long course that prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality and culinary industry. This course builds a foundation that prepares students to enter the Culinary Arts 2 or Prosser Courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills, culinary math; and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. A standard-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Chef and Culinary Arts teachers. Upon completion and passing of this course students will take the National Restaurant Association ServSafe Food Handler Exam. If students receive a passing grade on the exam, they will receive a Certificate as a ServSafe Food Handler.

 

Culinary Arts and Hospitality II: Culinary Arts 

DOE code: (5436)

Recommended Grade: 12

Credits: 1 credit per semester, maximum 2 credits

 

Culinary Arts and Hospitality II: Culinary Arts prepares students for occupations and higher education programs of study related to the entire spectrum of food industry, including (But not limited to) food production and services; food science, dietetics, and nutrition; and baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; baking and pastry arts skills, managing persons with special requirements; and related research, development, and testing. Intensive laboratory experiences may be either school-basedor “or- on-job” or combination of the two. Culinary Arts and Hospitality II: Work-based experiences in the food industry are strongly encouraged . Students are monitored in these experiences by the students’ laboratory and work-based experiences. Students are monitored in these experiences by the Chef and Advanced Culinary arts teacher.