Culinary

10-12th grade      Prerequisite: None
5 CTE Credit         Course fee may apply

In this class, students will develop an understanding of basic plant biology and nutrition as related to food production. Topics will include soil health, composting, seed saving and starting, transplanting, harvesting, and integration of plant and animal systems to improve the efficiency of both. Students will identify practical culinary uses for common and uncommon produce.

10-12th grade      Prerequisite: None
.5 CTE Credit        Course fee may apply

This class is designed to help students understand the fundamentals of food and cooking, as well as developing an understanding of the science behind healthy eating. By focusing on the evolution of human cooking, students will learn about nutrition, sanitation and safety, product identification, and basic cooking techniques.

10-12th grade      Prerequisite: Culinary Arts I with a C or better
.5 CTE Credit        Course fee may apply

This class is designed to build off the knowledge and skills gained in Culinary Arts I. We will continue to study the development of food history into the modern era, and develop proficiency in intermediate product identification and cooking techniques. Students will also become familiar with all areas of a professional restaurant

11-12th grade      Prerequisite: Culinary Arts II with a C or better
.5 CTE Credit        Course fee may apply

This class will continue to build on skills and knowledge gained in Culinary Arts I and II. Students will plan and prepare balanced meals and analyze economic choices in food production. Students will continue to hone the skills necessary to be successful in all areas of a professional kitchen and restaurant setting. Students will develop advanced product identification skills, advanced cooking techniques, and advanced knife skills.

11-12th grade      Prerequisite: Culinary Arts III with a C or better
.5 CTE Credit        Course fee may apply

This course will build on the baking fundamentals learned in introductory and intermediate culinary courses, with a focus on pâtisserie and viennoiserie. Students will combine recipes and techniques, introducing new ways to garnish and finish an array of pastries. Choux pastry, puff pastry, and an assortment of enhanced fillings will be assembled and finished in a variety of ways. This will also showcase classic and contemporary cakes, frozen desserts, and an introduction to confectionaries.

11-12th grade      Prerequisite: Culinary Arts III with a C or better
.5 CTE Credit        Course fee may apply

This course develops basic and intermediate butchering skills in meat and poultry products. Students will learn how to break down whole animals into primal and subprimal cuts. Students will also develop skills and understanding in creating artisan charcuteries, sausages, smoked, and cured meats.