Culinary Arts I 88005100
This course covers the history of the food service industry and careers in that industry.
Also covered are state mandated guidelines for food service and how to attain food handler training certification; safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs. This course involves both theory and actual hands on experience. It is designed to prepare students for gainful employment and/or entry into the food production and service industry.
Culinary Arts II 88005200
Pre-Req: Successful completion of Culinary I with A or B average, Advanced Culinary Application and recommendation
In this course students will learn and perform front-of-the-house and back-of-the-house duties. Students will prepare quality food products and present them creatively; demonstrate safe, sanitary work procedures; understand food science principles related to cooking and baking; and utilize nutrition concepts when planning meals/menus. This course involves both theory and actual hands on experience.
Culinary Arts III 88005300
Pre-Req: Successful completion of Culinary I and II with A or B average, Advanced Culinary Application and recommendation
In this course the student will develop a business plan to create a restaurant and through utilization of technology in the workplace research career opportunities in professional cooking/baking; Through foodservice management skills the student will follow guidelines on food selection, purchasing, Cost control techniques, and storage; and use communication skills. Students will prepare and present a variety of advanced food products; create centerpieces. Students will be tested as food safety managers through training/certification programs that are acceptable in Florida (ServSafe and ProStart).