Introduction to Culinary Arts emphasizes the principles of planning, organizing, staffing, directing, and controlling food service operations, providing students with insight into the operation of a well-run restaurant. The course covers food production skills, various levels of industry management, and hospitality skills, serving as an entry-level course for those interested in pursuing a career in the foodservice industry. This course includes both classroom instruction and laboratory-based experiences. Open to grades 9-12, it offers 1 credit.