INTRODUCTION TO CULINARY ARTS
Course# 802, Grades 9-10, .5 Credit, Semester
Did you know that as the third largest national industry, the food industry estimates more than 60,000 additional chefs will be needed each year in the United States? This course will introduce you to the culinary and hospitality profession. You will learn about all aspects of fundamental food preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, dining room service, and more. This is a great way to explore the culinary profession.
This class is not required for Culinary Arts 1.
CULINARY ARTS 1
Course# 801, Grades 10-11, 2 Credits, Year
In Culinary Arts 1, you will learn about kitchen safety and sanitation, culinary terminology, product identification, baking skills, knife skills and other culinary skills essential to the industry. You will work as a team preparing food for the Three Seasons restaurant and other catering and culinary functions. If you enjoy cooking and working with a fun team in a fast-paced environment, then Culinary Arts is for you. Opportunity in the culinary and hospitality business is endless and is a profession that you can practice anywhere in the world.
CULINARY ARTS 2
Course# 803, Grades 11-12, 2 Credits (RS), Year
In this course, you will build on your skills from year one and take on a leadership role in menu design, working brigade positions such as Sous Chef, dining room manager, expediting, and lead baker. Students assume all upper management positions within the kitchen, dining room, and bakery. You will further refine your skills and knowledge by completing a culinary arts electronic portfolio. This portfolio serves to document your cooking, pastry baking, and employability skills, as well as your knowledge of safety and sanitation. Students may also participate in after school functions and banquets. College credit is available through Lakes Region Community College.
Prerequisite: Grade of C or better in Culinary Arts 1 or teacher recommendation.