Introduction to Culinary Arts - (1 credit) 10th-12th
Recommended Prerequisite: Nutrition & Food Science, Food Science & Technology or Teacher Recommendation
This course is designed for students who wish to consider a career in the food service industry. The course will concentrate on skills and attributes needed to fill entry level culinary and food service positions. Instruction includes training in the fundamentals of basic food production, nutrition and sanitation, and management and services. As part of the instruction, reinforcement of basic skills is provided to assist students in practicing communication skills, utilizing listening skills to follow directions, practicing basic math skills as applied to a culinary arts setting, and reading to gain information and to perform assignments and tasks as directed. There is a large emphasis placed on sanitation and safety. Students take a national skills test in this course. This is a Tech Prep articulated course. Materials fee required for this course.

Culinary Arts I (CTEC) – (2 credits) 11th -12th
Prerequisite: Introduction to Culinary Arts
Using industry-standard kitchen and restaurant facilities, this laboratory course provides specific training designed to develop knowledge and skills for employment in the area of culinary arts. Instruction includes operation and management of restaurants, food service techniques, marketing strategies, and technology applications in the food service industry. Legal considerations, customer service techniques and career options are also addressed in the content. This course provides a “waiver” of 1/2 credit of P. E. for each semester completed in addition to any credit received in this course. This is a Tech Prep articulated course. Materials fee required for this course.

Culinary Arts II (CTEC) – (2 credits) 12th
Prerequisite: Culinary Arts I and Teacher Approval
This laboratory course provides specific training designed to develop knowledge and skills for employment in the area of culinary arts. Instruction includes operation and management of quantity food production skills, food preparation and presentation, and service techniques. Course instruction will take place in an authentic restaurant production area, Studio 08. The 36-week curriculum also includes extensive laboratory exercises in the study and preparation of meats, game, poultry, pork, and fish. Advanced study in Pastry/Pate a choux, cake decorating, charcuterie, pates and terrines, and plated presentation . Students will undergo internships which may lead to job placement, employment opportunities and advancement. Students will execute and run Studio 08, open to the public for brunch and lunch, take out and catering services. Through training at Studio 08, students will execute short order preparation as well as Front of the House and Back of the House Operations. Through catering services, students will execute service through plated service and a variety of buffets. This course provides a “waiver” of 1/2 credit of P. E. for each semester completed in addition to any credit received in this course. This is a Tech Prep articulated course. Materials fee required for this course.