| Grade Range: | |
| 11–12 | |
| Prerequisites: | |
| Food Preparation and Nutrition 1,2; completion of Culinary Arts and Management 1,2 is required for Culinary Arts and Management 3,4 | |
| Course duration: | |
| Two to six semesters | |
| Subject area in which graduation credit will be given: | |
| Practical Arts; community classroom sections may be repeated for credit | |
| UC subject area satisfied: | |
| g - College Preparatory Elective: (8760, 8761) and (8762, 8763) | |
| Notes: | |
| Students who complete Culinary Arts Management 1,2 with a grade of A or B (both semesters) and on the final exam are eligible to earn 3 units of community college credit. | |
| Course Description: | |
| These courses provide entry-level, upgrade, and advanced training for careers in the culinary arts and hospitality and tourism industry. Instruction is given in planning, selecting, purchasing, storing, preparing, and serving quantity food and food products; preparing gourmet/ethnic foods, food decorating and marketing, nutritional values, quality control, safety, sanitation regulations, and use and care of commercial equipment. Course completion qualifies a student for a food handler’s card.
Internship opportunities are available in restaurant and hotel establishments. | |
| State Course Code(s): | |
8760, 8761: 8020 - Intermediate Food Service and Hospitality (Concentrator) 8446: 8020 - Intermediate Food Service and Hospitality (Concentrator) 8762, 8763: 8021 - Advanced Food Service and Hospitality (Capstone) 8447: 8021 - Advanced Food Service and Hospitality (Capstone) 8764, 8765: 8021 - Advanced Food Service and Hospitality (Capstone) 8778, 8779: 8021 - Advanced Food Service and Hospitality (Capstone) | |
| Basic Texts and Teaching Guides: | |
| Johnson & Wales University, Culinary Essentials, Glencoe, 2006. | |