• INTRODUCTION TO CULINARY ARTS Academic Standards Course Code: 5722

     

     

    BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience.

    Credit: 1 Carnegie Unit (120 hours)

    Recommended grades: 10

    Prerequisite: None

    National Certification: ServSafe® Foodhandler

     

    Secondary Education: bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, order taker, pastry cook, reservations agent, room service, steward

    Postsecondary Education: assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook

    Postgraduate Education: convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms division manager/director, visitors and convention bureau director

     

     

     

     

     

     

    Culinary Arts 1 ACADEMIC STANDARDS

    PUT YOUR CHEF HAT ON! Culinary Arts 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) and SkillsUSA, greatly enhances the learning experience. Employment opportunities and qualifications are explored as well as industry certifications. 1(120 hours), 2 (240 hours), or 3 (360 hours) Carnegie Unit(s) 10, 11 None ServSafe® Foodhandler, ServSafe® Manager, ProStart 1 (the passing certification score on ProStart 1 assessment is required prior to taking the ProStart 2 assessment)

    bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, pastry cook, reservations agent, room service order taker, steward assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook Credit: Recommended grades: Prerequisite: National Certification: Textbook Information: Employment Opportunities Secondary Education: Postsecondary Education: Postgraduate Education: convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms’ division manager/director, visitors and convention bureau director

     

     

     

     CULINARY ARTS MANAGEMENT 2 Academic Standards Course Code: 5721 IT’S TIME TO DON YOUR JUNIOR CULINARIAN UNIFORM! Culinary Arts 2 is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary Arts 1. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances the learning experience. Students are strongly encouraged to achieve appropriate workplace certification. Credit: Recommended grades: Prerequisite: National Certifications: Textbook Information: Employment Opportunities Secondary Education: Postsecondary Education: Postgraduate Education: 1(120 hours), 2 (240), or 3 (360) Carnegie Units 11, 12 Culinary Arts Management 1 Certified Culinarian, Certified Fundamentals Cook, Secondary Culinary Graduate, PrePAC Culinary Arts Credential, ProStart 2 (ProStart 1 assessment must be completed with the passing certification score to take the ProStart 2 assessment), ServSafe® Manager http://www.mysctextbooks.com/ bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, pastry cook, reservations agent, room service order taker, steward assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms’ division manager/director, visitors and convention bureau director

     

    BAKING AND PASTRY COURSE

    develop advanced skills in safety and sanitation in addition to management and professionalism. Specialized content includes units on formulas and techniques, basic baking principles, specialized dietary baking, breads, desserts and pastries, and advanced techniques for specialty cakes, confections, piping, plate presentation, and flavor pairing. Concepts are aligned with competencies from the American Culinary Federation (ACF) Education foundation assessment, ACF Retail Commercial Baking Certification. Integration of the strategies from the Family and Consumer Sciences student organization, Family, Career and Community Leaders of America (FCCLA), provides leadership and entrepreneurship development in addition to an opportunity to compete and demonstrate technical skill attainment. Participation in the career and technology student organization, SkillsUSA, provides the students with the opportunity to compete and display professional baking techniques.

    Credit: 2 or 3 units (240 to 360 seat time hours) 

     Grades: 11-12 Class Size: 18–20 Prerequisite: Culinary Arts 1