CULINARY ARTS I

Grades: 10 -12

Credit: 1 unit
PREREQUISITE:  Culinary Foundations with an 70% or higher or teacher recommendation

The first year of the two-year Culinary Arts curriculum, designed by the National Restaurant Association, equips high school students for careers in the dynamic restaurant and food service industry. This course delves into fundamental culinary skills, including cooking methods, soups, stocks, sauces, baking, and food service management. Students focus on recipe development and the art of plate presentation. Students will have the opportunity to earn a ServSafe Food Handler’s Certification with the National Restaurant Association.