Introduction to Culinary Arts 1-2: Course credit earned: CTE or Elective (1.0) May be taken only once for credit. No Prerequisite Grades 9-10 Students will be introduced to the world of restaurants and careers in the Culinary Arts. Students will spend 9 weeks learning about Safety, Sanitation, Knives and Knife Skills and earning their Food Handlers Card. Once students are qualified to enter the kitchen they will learn basic food skills and preparation. Subjects include: Soups and Stocks, Quick Breads and Yeast Breads, Plating and Presentation, Fruits and Vegetables, Salads and Starters. Students will also begin to learn effective Management Skills as well as the Business of running a food related enterprise.
Intermediate Culinary Arts 3-4: Course credit earned: CTE or Elective (1.0) May be taken only once for credit. Prerequisite: Introduction to Culinary Arts Grades 10-12 This course will introduce students to foods eaten in various countries throughout the world. They will understand how location, religion and culture affect the cuisine of these various regions. Teams will be presented with food challenges related to the regions being studied. Students will also take part in the operation of a food related business; creating product, marketing, selling and keeping track of inventory.
Advanced Culinary Arts 5-6: Course credit earned: CTE or Elective (1.0) May be taken only once for credit. Prerequisite: Intermediate Culinary Arts, Successful Passing of the Culinary TSA Grades 11-12 This class will explore the science of food. Chemical reactions of food, Psychology of food, Innovations in food, Physical Properties of food, and Sensory Reactions to food. These students will assume the role of Management in the class food related business. Tracking Inventory, Scheduling Work Hours, and Maintaining a Crew of Employees.
Advanced Culinary Arts 7-8: Course credit earned: Elective (1.0) May be taken only once for credit. Prerequisite: Advanced Culinary Arts 5-6 Grade 12 Fourth Year students will explore Internship opportunities in local food related businesses; spending time in the field fine tuning their culinary skills. These students will create a new business in the school setting, independent of the current business. The year will culminate with students creating and recording a Cooking Show TV Pilot.