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Culinary Arts and Management 1,2 (P) (8760, 8761) | |||
| Grade Range: | |
| 11–12 | |
| Prerequisites: | |
| Food Preparation and Nutrition 1,2 | |
| Course duration: | |
| Two semesters. | |
| Subject area in which graduation credit will be given: | |
| College Preparatory Elective | |
| UC subject area satisfied: | |
| g - College Preparatory Elective | |
| Notes: | |
Students who complete this course with a grade of A, B or C (both semesters) and an A or B on the college end of course exam are eligible to earn community college credit. | |
| Course Description: | |
| The Culinary Arts and Management courses provides 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): | |
| 8020 - Intermediate Food Service and Hospitality (Concentrator) | |
| Basic Texts and Teaching Guides: | |
| Johnson & Wales University, Culinary Essentials, Glencoe, 2006. | |
CTE-264