• Family and Consumer Sciences

    Culinary Arts
    Culinary Arts Flowchart

    909414 Nutrition, Food Safety & Culinary Concepts

    Prerequisite: None
    Grade Placement: 9, 10, 11, 12
    Length of Course: 1 semester
    Credit: 1/2
    Nutrition, Food Safety & Culinary Concepts is the beginning course in the Culinary Arts Pathway. This class centers on food influences, nutrition, food safety, kitchen math, and culinary career opportunities. Students will study the six basic nutrients while applying dietary guidelines to meet nutritional needs. Laboratory experiences will allow students to apply nutritional knowledge with basic culinary skills. Students will be introduced to ServSafe (National Restaurant Association recognized program). This class is a prerequisite for Culinary Arts I. Students must pass the Ritenour Safety and Sanitation Test and pass Nutrition, Food Safety & Culinary Concepts to be eligible for Culinary Arts 1.

    909424 Culinary Arts I

    Prerequisite: Nutrition and Food Safety & Culinary Concepts.
    Grade Placement: 9, 10, 11, 12
    Length of Course: 1 semester
    Credit: 1/2
    Do you enjoy cooking? Culinary 1 introduces students to the principles and preparation skills of food. Units covered will include: quick and yeast breads, milk, eggs, etiquette, meal planning, fruits, and vegetables. Cooking techniques, kitchen equipment, and knife skills will also be covered. This is a lab-based course; therefore, students will be required to sample a variety of foods. This is a prerequisite to Culinary 2, International Cuisine, and Baking and Pastry.

    909501 Baking and Pastry

    Prerequisite: Nutrition and Food Safety & Culinary Concepts and Culinary Arts I
    Grade Placement: 10, 11, 12
    Length of Course: 1 semester
    Credit: 1/2
    Baking and Pastry covers basic ingredients, techniques, weights and measures, and baking terminology. Topics include yeast/chemically leavened products, pastry dough batter, pies/tarts, meringue, custard, cakes, cake decorating, cookies, icings, glazes and basic dessert sauces. Upon completion, students should be able to prepare and evaluate a variety of bakery products.

    909430 Culinary Arts 2

    Prerequisite: “C” or better in Culinary Arts I
    Grade Placement: 11, 12
    Length of Course: 1 year
    Credit: 1/2 per semester
    Culinary Arts 2 challenges students to develop the skills needed to be successful in the culinary arts field. Advanced techniques taught in the Semester 1 are: professional kitchen basics advanced cooking methods, appetizers, meat preparation (pork, beef, fish, and poultry), garnishes, flavoring and seasoning, art of service, cost control, quantity food control, catering (food service). Semester 2 includes: stocks, soup and sauces, salads, legumes, sandwiches, pasta, rice, banquets and catering. Students will learn how to meet industry standards when using standardized recipes, plan nutritious menus, and apply cooking methods and technology that meet the professional industry setting. They will learn, practice and implement interpersonal skills, professional communication, problem solving and teamwork throughout the course.

    909444 International Cuisine

    Prerequisite: Nutrition and Food Safety & Culinary Concepts and Culinary Arts I
    Grade Placement: 10, 11, 12
    Length of Course: 1 semester
    Credit: 1/2
    International Cuisine students learn about the cultural heritage, local foods, and food preparation techniques that are native to the different regions of the world. As students prepare the cuisine of these regions, they will explore the food customs of its people, local history, and geography. Students will have the opportunity to sample multi-cultural cuisine from around the world, and experience creative cooking at its best.

    909462 Culinary Arts Capstone

    Prerequisite: Student must complete a minimum of 2 credits in the Culinary Arts Pathway.
    Grade Placement: 12
    Length of Course: 1 year
    Credit: 1/2 per semester
    The Culinary Arts Capstone allows students to plan and cater real-world culinary events, learn new techniques, and visit a variety of food businesses. Students utilize content knowledge and acquired 21st century skills from their pathway coursework in a real-world internship experience. Students will also prepare for an industry recognized credential and the National ServSafe Certification test.