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Culinary Arts and Management Community Classroom 7,8 (8778, 8779) | |||
| Grade Range: | |
| 11–12 | |
| Course duration: | |
| Two to six semesters | |
| Subject area in which graduation credit will be given: | |
| Elective. | |
| 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): | |
| 8021 - Advanced Food Service and Hospitality (Capstone) | |
| Basic Texts and Teaching Guides: | |
| Johnson & Wales University, Culinary Essentials, Glencoe, 2006. | |
CTE-314