Culinary Arts Management- (Intro, Culinary Arts 1 & 2)

BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience.

 

PUT YOUR CHEF HAT ON! Culinary Arts 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) and SkillsUSA, greatly enhances the learning experience. 

 

IT’S TIME TO DON YOUR JUNIOR CULINARIAN UNIFORM! Culinary Arts 2 is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary Arts 1. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances the learning experience. Students are strongly encouraged to achieve appropriate workplace certification.