Culinary Arts is for students who have completed the standards for Introduction to Culinary Arts.
Students practice managerial, production, and service skills used in government, commercial, or independently owned food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety. Students will also learn the proper use and care of commercial equipment as well as study 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 mathematics, science, and communication when appropriate in content.
Advanced Culinary Arts is for students who have completed the standards for Introduction to Culinary Arts and Culinary Arts I.
Students will continue learning opportunities in the food service industry as well as expand their technical skills in food service. Students explore careers and refine their skills in implementing safety and sanitation, applying nutritional standards, planning menus, and selecting and maintaining food service equipment. Students will focus on four areas: Baking and Pastry, Catering, Restaurant Operations, and Quantity Food Preparation Techniques.