Nutrition and Food Preparation I (Culinary Arts I) – MISO3 – 09131
Grades: 9-12; 1 credit; 36 weeks
The introductory course will prepare student to make critical decisions about food that will contribute to their health and well being of themselves, their families and their communities. The course may include basic food selection and storage, accurate and appropriate measuring, basic cooking terms and techniques, and working safety in the kitchen. Students will learn how to read food labels and how to apply them to their eating habits and their dietary needs. Lab experiences will focus on preparing and tasting a variety of foods.
Course Description: This course of study is designed to provide students will skills in the food service and hospitality industries. This includes food preparation, service techniques, restaurant management and operation of food service businesses. Students will learn a variety of chef functions including menu planning, cooking, portion control, human relations, catering, baking, and employee supervision. Students will work in lab settings that focus on the actual preparation and serving of professionally prepared meals. This course focuses on general cooking skills in multiple departments.
Objectives and/or Goals: Upon completion of the Culinary Arts program, students will be prepared for careers in the food service industry as cooks, bakers, catering employees, or a variety of positions in institutional food service settings such as schools, hospitals, and colleges.
Food Service/Culinary Arts (Culinary Arts II) – MISO3 – 09213
Grades 10-12; 1 credit; 36 weeks
Prerequisite: Culinary Arts I
Course Description: Culinary Arts II continues training for the occupation of food service and additionally includes topics on financial management, current issues in food service, legislation affecting the industry and its workers, and career maturity skills. This course will be tailored to higher level skills and student interests.