Overview of Culinary Arts Pathway

  • Culinary I

    • Available for students in grades 10-12
    • Introduction to the Foodservice and Hospitality Pathway
    • Aligned with the NRAEF Foundations of Resturant Mangement and Culinary Arts Curriculum
    • Aligned with Hospitality Anchor standards
    • Counts toward CTE requirements for high school graduation and is the concentrator course for the Food Service & Hospitality Pathway

    Culinary II

    • Available for students in grades 10-12 who have taken and passed Culinary I
    • Continuation of the Foodservice and Hospitality Pathway with a natural evolution into Food Science, Dietetics and Nutrition Pathway
    • Food production class
    • Students participate in smaller groups with an intensified focus on Anchor standards regarding communication, collaboration, problem-solving, and ethical behaviors
    • Counts toward CTE requirements for high school graduation and is the completer course for the Food Service & Hospitality Pathway

Contact

  • Dana Frank
    Culinary Arts Teacher
     
    dfrank@ttusd.org
    (530) 582-2600 Ext 37120