![]() ![]() Students are strongly encouraged to achieve appropriate workplace certification. 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 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. This course applies and expands upon the skills learned in Culinary Arts 1. ![]() ![]() 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)īell 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 directorĬULINARY 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. Employment opportunities and qualifications are explored as well as industry certifications. 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. 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. PUT YOUR CHEF HAT ON! Culinary Arts 1 is a required course for the Culinary Arts completer program. 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 Postsecondary Education: assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook 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 National Certification: ServSafe® Foodhandler Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. INTRODUCTION TO CULINARY ARTS Academic Standards Course Code: 5722īEGIN 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. ![]()
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