Intro to Culinary Arts
Culinary Arts introduces the student to the basic concepts of nutrition and food preparation. Units of study may include weekly lab experiences from the Food Guide plate and classwork in the areas of meal planning, table setting, recipe interpretation, equipment selection, and use, measuring techniques, safety, cooking terms, and sanitation. The student will also learn how food habits and choices affect personal health.
This competency-based course prepares students for entry-level positions in the restaurant/food service industry. Included are core content standards, such as sanitation, food services operations, nutrition, food preparation and presentation, and an introduction to international dishes and garden manager.
Culinary Arts and Hospitality Management
In Culinary Arts and Hospitality Management, students expand their study of Culinary Arts and explore Hospitality Management. They learn and apply their knowledge through standards and project-based curriculum in the lab class setting and in a working foodservice kitchen. Students develop culinary skills through nutritional analysis and recipe costing and development.