Culinary Arts

Culinary 1 is the introductory course in the Food Service and Hospitality pathway. It is designed for students who are interested in understanding the principles of food and nutrition and maintaining a healthy life. The study and application of food preparation, planning, service and nutrition is addressed in this course. Students use small and large equipment, supplies, products and procedures in an interdisciplinary approach. Safety and sanitation is paramount and applied in a classroom laboratory setting.

The course will also focus on food purchasing, preparation techniques, meal service, etiquette, cultures and technology. Through reading expository and non-fiction articles, writing, listening and speaking students will develop the ability to research, collect data, analyze information, report findings and evaluate food products.

This course meets common core academic standards along with the standards in the the area of Hospitality, Tourism and Recreation (HTR) Industry Sector per the California Department of Education (CDE) in Consumer and Family Studies established for Food and Nutrition. 

This course provides for the understanding of the physical, chemical and biological characteristics of food. It is an advanced course in the Food Science, Dietetics, and Nutrition pathway within the Hospitality and Tourism sector.

It is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, chemical composition of food, reactions of food and food microbiology as related to food preparation and techniques, along with facilities, storage and equipment. Students use the ability to research, collect data, analyze information, report findings, and evaluate products and performance.

 

The Advanced Culinary Arts and Management course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food and gastronomy to better understand aspects of chemistry and biology.

 

Throughout the course content, students will collaborate to develop an understanding of the science of culinary processes and engage in analyzing the contents and properties of food.  Students will understand the application of the physical and chemical properties of foods.  Students will use traditional and emerging laboratory and food preparation equipment to prepare food. Students learn and utilize standardize knife skills in order to meet industry standards. 

They will also develop laboratory reports that employ deductive reasoning.  Students will improve their mathematical skills through measuring, analyzing and recording data.  Students will explore the properties of major nutrients, including their sources and functions.

 

Students will develop a working knowledge of the elements involved in establishing and managing a food-service operation.  Students will employ menu planning, purchasing, pricing, and food preparation techniques designed to maximize guest satisfaction and financial profitability. Students will be exposed to the Hospitality and Tourism Industry through exploration of front of the house and back of the house careers.

Students will research the basic local, state and federal sanitation regulations as they pertain to the food industry and learn the principles of Hazard Analysis Critical Control Points (HACCP).