CULINARY ARTS II

Grades: 11-12

Credit: 1 unit
PREREQUISITE: Culinary Arts 1 and Teacher Approval

The second year of the two-year Culinary Arts curriculum, designed by the National Restaurant Association, this course delves into the fundamental skills required for restaurant management and culinary expertise, offering valuable experiential learning opportunities and fostering practical competencies. Emphasizing breakfast cuisine, baking, and effective management techniques. Successful completion of this program awards a Certificate of Achievement accredited by the National Restaurant Association. Culinary Arts II students are also eligible for potential college credit hours and scholarships through participation in university hospitality programs and culinary arts schools.