Culinary Arts 11th  & 12th

 

• Do you love to cook?

• Are you interested in creating healthy meals?

• Want to learn how to run your own business?

The culinary arts cluster involves the study of food science, food composition, chemical changes, storage and processing. Students also study personal and business management, career options and diet and health.

 

 

Course Description

This course is designed to help students establish a platform for a career in the food service industry, Dietetics and Nutrition related Careers. It uses commercially equipped kitchen as a learning laboratory while coordinating complementary educational opportunities with the food service community.  

 

The course incorporates 5 domains to include: Culinary- the focus on industry based practical culinary skills and team dynamics that provide the student with operational and managerial understanding of foodservice and culinary environments. Business & Technology- Enhancing student application, understanding, knowledge of business operations and planning associated with foodservice. Enhancing Nutrition-Lesson provides safe and sanitary product and working environment as well as the study of special needs diets and human nutrition. Career Prep- Prepares the student for the practical realities of finding employment and planning for career advancement. Core Skills- help the student master fundamental skills in reading, writing, math, effective verbal communications and food service.

 

Eligibility

The course is open to juniors and seniors who have successfully completed all of the following prerequisites:

• Anatomy and Physiology

• Biology

• Chemistry

• Health Science Clinical

• Health Science Diagnostic

• Principles of Health Science

 

Internship

The student will participate in an actual food service operation. Internship components include, but may not be limited to: Introduction and orientation to operations, observation of relative job positions during implementation, supervised implementation of multiple job positions, mutual determination of single job position for specialize training. Supervised specialized training.

Classroom Activities

• Working knowledge of a Professional foodservice kitchen

• Identification/use and car of food service terms and equipment

• Meeting the demands of a working commercial kitchen

• Food safety, sanitation and emergency procedures

• Identification and use of foodservice terms

• Effective menu planning, writing and execution

• Student run Café

• Events/Catering

• ServSafe Certification

• College/ Career Preparation