Grades: 10-12


    Duration: 1 Semester
    Prerequisite: Foods & Nutrition
    Credit:  0.5 credits


    Students will continue learning food principles, skills, and techniques of food preparation with an emphasis on food service and the culinary arts. Students will plan a menu to cook and serve in a restaurant/café setting at least once during the second quarter. Some of the topics will include salads, soups, sandwiches, pasta, sauces, menu planning, restaurant workstations, customer service, and the exploration of careers in the food and hospitality industry.


    Requirements include lab work with an emphasis on demonstrating safety & sanitary procedures. Course work includes quizzes, exams and planning, preparing, and serving a meal in a restaurant setting.
    Text: Culinary Essentials, Johnson & Wales, 2006