| Grade Range: |
| | 11–12 |
| Prerequisites: |
| | Food Preparation and Nutrition 1,2 and Culinary Arts and Management 1,2 is required. |
| Course duration: |
| | Two semesters. |
| Subject area in which graduation credit will be given: |
| | College Preparatory Elective |
| UC subject area satisfied: |
| | g - College Preparatory Elective |
|
| Course Description: |
| | The Culinary Arts and Management 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. |
| State Course Code(s): |
| | 8021 - Advanced Food Service and Hospitality (Capstone) |
| Basic Texts and Teaching Guides: |
| | Johnson & Wales University, Culinary Essentials, Glencoe, 2006. |