Courses & Descriptions

Nutrition and Wellness

Prerequisite: None

Grade Level: 9-12, Length: 1 year, Credit: 1, Course #85003550
This course will prepare students to understand principles of nutrition in relationship to wellness, food choices, food preparation, and food storage. The concepts of meal planning and management are also addressed. Classroom food laboratory activities are an integral part of this course.

Principals of Food Preparation

Prerequisite: Nutrition and Wellness

Grade Level: 9-12, Length: 1 year, Credit: 1, Course #8500390
Instruction and learning activities are provided in a food lab using hands-on experiences. Activities provide instruction in the application of the principles of food preparation, food selection and storage. Ethnic, regional and international foods may also be studied and prepared.

Culinary Operations I

Prerequisite: None

Grade Level: 9-12, Length 1 year, Credit: 1, Course #8800510
Students will explore different fields of the culinary trade in our BRAND NEW STATE OF THE ARTS FACILITY. Instruction and learning activities are provided in a food lab using hands on experiences. Activities provide instruction in the application of the principles of food preparation, food selection and storage.

Culinary Operations II

Prerequisite: Culinary Ops I

Grade Level 10-12, Length: 1 year, Credit: 1, Course # 8800520
This program provides students with the opportunity to learn about the restaurant and food service industry. The curriculum, ProStart, was created by the National Restaurant Association. Students learn basic food preparation.

Culinary Operations III

Prerequisite: Culinary Ops II

Grade Level 10-12, Length 1 year, Credit: 1, Course: 8800520
Students begin testing for industry recognized certification, such as ServeSafe, and National Prostart Certificate of Achievement. Students receive career oriented instruction in both classic and modern culinary arts with an emphasis on the skills needed to succeed in the industry and postsecondary education.

Culinary Operation IV

Prerequisite: Culinary Ops III

Grade Level: 11-12, Length: 1 year, Credit: 1, Course #8800540

The curriculum includes, but is not limited to, front-of-the-house duties as well as back-of-the-house duties. Activities provide instruction in menu development management skills, and catering. Students participate in culinary competitions and acquire industry recognized certifications needed to succeed in the industry and postsecondary education.