Overview of Culinary Arts Pathway

  • Culinary I

    • Culinary I is an introduction to the Foodservice and Hospitality Pathway. This is a food production class. Students participate in small group work and focus on communication, collaboration, and ethical behaviors.
    • This class is available for students in Ninth-12 grade, with no prerequisites and can vary widely in developmental skill set. However, all students are required to demonstrate and maintain professional, responsible behaviors.
    • Culinary I is aligned with the NRAEF Foundations of Restaurant Management and Culinary Arts Curriculum.
    • Culinary Arts I Units: Sanitation, Safety and Equipment, Measuring and Portioning, Culinary Math and Recipe Costing, Mise en Place, Recipe Comprehension, Menu Planning/Basic Nutrition, Standardizing recipes, Cooking Methods and Technique, Herbs & Spices/ Seasoning &Flavoring, Stocks and Sauces, Fruits and Vegetables, Starches: Potatoes, Pasta, & Whole Grains, Meat, Poultry, Seafood, Garde Manger, Baking Basics, Dairy and Eggs, Food Science, Food Labeling and Basic Nutrition, Food Processing, Evaluation of Food, Basic Customer Service.

    Culinary II

    • Culinary II  is a continuation of  the Foodservice and Hospitality Pathway, but with a natural evolution into Food Science, Dietetics and Nutrition Pathway. This is a food production class.
    • Students participate in smaller groups, with an intensified focus on Anchor standards regarding communication, collaboration, problem-solving, and ethical behaviors.
    • This class is only available for 10-12 grade students who have taken Culinary I or passed the Culinary I challenge exam.
    • Culinary II is aligned with the NRAEF Foundations of Restaurant Management and Culinary Arts Curriculum and the Nutrition sections are aligned with the NUTR text (McGuire/Beerman, Cengage).
    • Culinary Arts II Units: Food Safety and Sanitation, Facilities, Equipment, Safety, Food Preparation, Meal Management and Menu Planning, Food and Consumer Choice and Decisions, Costing, Control and Budgeting and Standardizing, Sustainability and Environmental Factors in Hospitality, Food Culture, International Cuisine, Etiquette, Baking & Pastry Ingredients, Quick Breads/ Yeast Breads/Desserts, Nutrition and Health, Dietary needs, restrictions, and nutritional recommendations, Garde Manger, Eggs, Dairy, Breakfast, Sandwiches, hors d'oeuvres, Salads and Garnishing, Meat, Poultry, Seafood, Career Awareness and Employability, Restaurant and Food Service Industry, Leadership, Communication and Teamwork.

     

     

     

     

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