CULINARY ARTS
BECOME A FOOD SERVICE PROFESSIONAL
With a curriculum driven by the Glass Onion Restaurant operation, this class is real-world introduction to the food service industry.
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Semester 1
Level 1 students learn basic cooking skills such as soups, sauces, entrees breads and desserts. Field trips, school-to-work opportunities and experiences in dining room service, catering, cashiering and hosting are included.
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Semester 2
Level 2 students gain further experience in menu planning, costing, kitchen management and off campus catering with an emphasis on customized curriculum. In-depth work experience in area businesses is available to qualified students.
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GRADES 11-12 | FULL DAY | 240 MINUTES DAILY
COURSE INFO
PREREQUISITES
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10 credit hours on transcript
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Successful completion of one or more math courses
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To advance to Semester 2, students need a 2 or higher in Semester 1
CREDITS
(based on two semesters)
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1 embedded science credit
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5 elective credits
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Qualifying students earn 6 college credits (CCV) at no cost to the student!
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1 embedded English credit when enrolled in Technical Communications
INDUSTRY RECOGNIZED CREDENTIALS
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ServSafe Certification
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Food Handler Certification
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Member Skills USA
PROFESSIONAL SKILL BUILDING
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Cooking Foundations
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Restaurant Operations
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Business Management
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Line Cook Station
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Bread Baking Fundamentals
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Catering & Community Experience
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Nutrition
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Sanitation
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Knife Skills
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Meat Cutting
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Menu Planning
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Customer Service
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Desserts & Pastries