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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

  • 10 credit hours on transcript
     

  • Successful completion of one or more math courses
     

  • To advance to Semester 2, students need a 2 or higher in Semester 1

CREDITS

(based on two semesters)

  • 1 embedded science credit
     

  • 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

  • ServSafe Certification
     

  • Food Handler Certification

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  • Member Skills USA

PROFESSIONAL SKILL BUILDING

  • Cooking Foundations
     

  • Restaurant Operations
     

  • Business Management
     

  • Line Cook Station
     

  • Bread Baking Fundamentals
     

  • Catering & Community Experience
     

  • Nutrition
     

  • Sanitation
     

  • Knife Skills
     

  • Meat Cutting
     

  • Menu Planning
     

  • Customer Service
     

  • Desserts & Pastries