Culinary Arts

 

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Culinary Arts I & II                                                                                 Grades 10-12

Instructor: Debi Necaise                                                                      2 Credits per year

Year I Enrollment Requirements:   A student must:

  • complete a Career Tech Center application.
  • meet NWEA MAP scores:
    • in Reading – 5th grade of 206 or higher RIT score.
    • in Math – 5th grade of 211 or higher RIT score.
  • have good school attendance.
  • have a lack of discipline referrals.
  • complete prerequisite class, if applicable.
  • be approved by Career Tech Administration

Culinary Arts I is the first course of the program. The foundational skills necessary in the foodservice industry are included in Culinary Arts I. Content such as food safety and sanitation; equipment, safety, and security; culinary foundations and math; and an introduction to the hospitality industry are included in the course. This course also emphasizes the real-world, hands-on practice of food preparation. Food preparation techniques included in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains. Mastery of the competencies listed in this unit will prepare the student to take the NRA’s ServSafe exam to become ServSafe Food Safety certified.

 Year II CTC Enrollment Requirements:   A student must:

  • complete a Career Tech Center application.
  • not have a NC for Year I.
  • have a 70 final average or higher in Year I.
  • must score 55% or higher on Year I MS-CPAS2 test.
  • have good school attendance.
  • have a lack of discipline referrals.
  • be approved by Career Tech Administration.

Culinary Arts II emphasizes the hands-on practice of food preparation. The food preparation techniques in this course include desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups. This course also places emphasis on an internship experience. While they participate in on-the-job training, students will use skills related to management and business concepts, customer communication, and customer service. This course should only be taken after students successfully pass Culinary Arts I.
Students are expected to complete the ProStart certification which requires a score of 70% on year 1 ProStart test, 70% year 2 ProStart test and 400 work hours in the Food Service Industry to receive National ProStart Certification.

 

National Restaurant Association Educational Foundation:  ProStart

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