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Catering Service
Orange Banner that has the word Culinary Arts with chef hat in upper right hand corner

CULINARY ARTS 1

This course was developed as part of a three-credit career core. Students will develop competence in understanding the history of the food service industry and identifying careers in that industry; following directions and applying math skills; using communication skills; demonstration of basic food handling techniques; basic safety procedures including ServeSafe® Food Manager training; demonstration of basic employability skills (punctuality, appearance, etiquette); identification of the elements of a successful food service operation; identification and use of commercial tools and equipment; basic concepts of food science; following standard recipes; basic nutrition information (nutrients, labels); identification of front and back-of-the-house duties; and participation in introductory food preparation labs.

CULINARY ARTS 2

The Culinary Arts 2 course places a high priority on students passing the ServSafe Manager Food Service certification test. This course was developed as part of a three-credit career core. Students will develop competence in understanding duties and responsibilities in the hospitality industry and ways to achieve job advancement; understanding technical materials; working in a culturally diverse workplace; critical thinking and problem solving; knowledge of federal, state and local sanitation/safety codes; time management; inventory control; advanced principles of food science (fermentation, leavening agents, emulsion, acids/bases, starches); following and modifying recipes; using nutrition skills to evaluate menus; performing front-of-the-house duties (greeting and escorting guests, transporting and serving meals, carrying trays); performing back-of-the-house duties (receiving and storing food supplies); and participation in food preparation labs appropriate for this skill level.

CULINARY ARTS 3 *

This course was developed as part of a three-credit career core. Students will develop competence in understanding duties and responsibilities in the hospitality industry and ways to achieve job advancement; understanding technical materials; working in a culturally diverse workplace; critical thinking and problem solving; knowledge of federal, state and local sanitation/safety codes; time management; inventory control; advanced principles of food science (fermentation, leavening agents, emulsion, acids/bases, starches); following and modifying recipes; using nutrition skills to evaluate menus; performing front-of-the-house duties (greeting and escorting guests, transporting and serving meals, carrying trays); performing back-of-the-house duties (receiving and storing food supplies); and participation in food preparation labs appropriate for this skill level. The Servsafe Manager Food Service certification test will be offered to all students who qualify for the test and who are not yet certified.

CULINARY ARTS 4 *

This is an advanced course offered to food industry certified students and will focus on improving culinary skills, hospitality management, food costing, catering planning, advanced baking concepts, and lab equipment monitoring and maintenance. Students taking this course will help plan all program fundraising and catering projects.

*This course receives honors weighted credit.

A lab fee of $15 will be required. A payment schedule may be set up with the instructor.

Students may become certified in ServSafe® Food Management Certification, as well as becoming ProStart® certified in commercial food preparation upon completion of two years of Culinary Arts and passing a National Restaurant & Lodging Association exam at the end of each year.

Culinary Arts

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