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.

Scope and Sequence

Culinary Arts focuses on the fundamentals and principles of cooking and baking, incorporating management and production skills and techniques. Students will have the opportunity to pursue national sanitation certification or other relevant industry certifications. This course is delivered in a laboratory-based format, providing hands-on experience in the culinary field.

Scope and Sequence

Advanced Culinary Arts builds upon the skills and concepts introduced in Culinary Arts, offering in-depth instruction aligned with industry-driven standards. This course prepares students for success in higher education, certifications, and immediate employment in the culinary field.

Food Science involves students conducting laboratory and field investigations while utilizing scientific methods to make informed decisions through critical thinking and problem-solving. This course explores the nature of foods, the causes of deterioration in food products, principles of food processing, and strategies for improving food for consumers. Open to grades 11-12, this course offers 1 credit (GPA Level: 4.0) and requires three science units, including Chemistry and Biology, as prerequisites.

Scope and Sequence

Practicum in Culinary Arts offers students a unique opportunity to gain occupationally specific experiences by combining classroom instruction with real-world business and industry exposure. This practicum integrates academic and career technical education, providing interdisciplinary instruction and fostering strong partnerships among schools, businesses, and community institutions. The goal is to prepare students with a diverse skill set for the fast-changing culinary arts workplace.

The ServSafe^® program is developed by the National Restaurant Association with the help of foodservice industry experts who face the same risks you do every day. Your concerns are our concerns.

Our years of experience and inside knowledge of the foodservice industry are at the core of our courses, exams and materials. We can prepare you to handle food sanitation risks because we have direct experience with it. We also have reliable materials, flexible options, and expert food safety educators.