Introduction to Culinary Arts (8249/18 weeks) Course Description
|Suggested Grade Levels:||9–12|
Introduction to Culinary Arts students investigate food safety and sanitation, culinary preparation foundations, basic culinary skills, diverse cuisines, service styles, nutrition and menu development, and the economics of food. Students also explore postsecondary education options and career opportunities within the food service industry.
As noted in Superintendent’s Memo #058-17 (2-28-2017), this Career and Technical Education (CTE) course must maintain a maximum pupil-to-teacher ratio of 20 students to one teacher, due to safety regulations. The 2016-2018 biennial budget waiver of the teacher-to-pupil ratio staffing requirement does not apply.
Career Clusters and Pathways
For federal reporting (choose one)
- Hospitality and Tourism
- Restaurants and Food and Beverage Services
Upon completion of the course
18-week courses may qualify for state-board approved industry certification assessments based on a case-by-case approval from the state CTE Cluster specialist.
A combination of the course above and those below, equivalent to two 36-week courses. Students wishing to complete a specialization may take additional courses appropriate to their career pathways.
Check the course description for any course listed below, because some may have a prerequisite.