Culinary Arts
Culinary Arts I provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, purchasing and receiving, nutrition, and menu development. The curriculum incorporates culinary applications of math, science, and technology.
Culinary Arts II students progress to hands-on mastery of advanced culinary skills. They build on skills acquired in Culinary Arts I to gain a comprehensive knowledge of the food service industry, including kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students may earn a food service certification as part of this course. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.
Baking and Pastry Specialization provides students with skills and knowledge to pursue careers in the bakery industry. In a hands-on environment, students prepare a variety of confections, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards in the bakeshop. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills.
Catering/Banquet Specialization provides students with skills and knowledge to pursue careers in the catering and banquet field. In a hands-on environment, students practice high-volume on- or off-site food production and event management, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards.