Culinary Arts I
Grade Level: 11 (36 weeks, 2 or 3 periods per day or equivalent time per week)
Prerequisite: Introduction to Culinary Arts is recommended

Students prepare for managerial, production and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Their study includes planning, selecting, storing, purchasing, preparing, and serving food and food products; basic nutrition, sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of math, science, and communication when appropriate in content.

 

Culinary Arts II
Grade Level: 12 (36 weeks, 2 or 3 periods per day or equivalent time per week)
Prerequisite: Culinary Arts I is recommended

Students extend and expand skills learned in Culinary Arts I, preparing for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, mixologist and entrepreneur. Cooperative (on-the-job) education or an internship under the supervision of the instructor is an option. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight basic skills of math, science, and communication when appropriate in content.