Section outline
-
The Culinary Arts curriculum is based on National Restaurant Association Education Foundation Standards from ProStart.
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster.
The Introduction Culinary 1. This course combines school-based learning and structured on the job training for students interested in a career in the Culinary Arts by providing classroom training in all aspects of culinary careers including culinary skills and business management. Students will gain an understanding of food safety and sanitation with an opportunity to obtain SafeStaff® certification, basic food preparation skills and sound nutrition practices for healthy living. Students will need to understand that this course is designed to teach you about food and how to cook. While there are 13 labs done throughout the year for a physical practice; math, reading, writing and science skills are applied in all areas of the units we study with the notes and instruction. (70% theory and classwork, 30% labs and physical practice)
CLICK HERE TO COMPLETE THE CULINARY 1 APPLICATION INCOMING 9th GRADE ONLY
The Culinary Arts 2 courses build on the techniques and skills learned in the introductory course as students begin to gain in-depth knowledge and hands on skill mastery. Strong importance is given to refining hands on production of the classic fundamentals in the commercial kitchen by performing 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. (30% theory and classwork, 70% labs and physical practice)
- Honors Level Course Note: Academic rigor is more than simply assigning to students a greater quantity of work. We progress at a faster pace where students are expected to exhibit the following skills: Effective Time Management, Intellectual Curiosity, Adaptability and Resilience, Strong Work Ethic
The Honors Culinary 3 (Savory cooking) course takes the basic food handler duties and introduces the management skills necessary in foodservice employment. Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry. Students will also learn how to develop a business plan and complete their food safety manager training/certification training program.
The Honors Culinary 4 (also known as Honors Baking and Pastry) course provides opportunities for students to apply their acquired knowledge and skills in culinary related scenarios and apply Advanced Baking Techniques.
Program Highlights
- Learn about careers in the food service industry.
- Work with classmates to create and taste your own dishes!
- Learn about food safety and sanitation in the professional kitchen.
- Explore different Cuisines and ingredients.
- Learn how to plan meals and correctly measure food amounts for recipes.
- Study basic cooking skills, with an emphasis on food preparation and presentation.
- Acquire professional workplace and employment skills throughout the year.
Contact Information:
I would greatly prefer you to contact me through Email if you need to get in touch or have a question. Email: ashley.kurth@browardschools.com
Please state your students FULL NAME AND CLASS PERIOD as the Subject of the email.
Class Phone: 754-322-2150
Text communication for class reminders and announcements through REMIND or DISCORDAvailability:
My office hours are after school till 3:15 pm.
I can best be reached Via email
I will respond between 24 - 48 hrs.-
-
If you are absent on a lab day you can make up the grade by completing the attached worksheet with the lab at home.
48.3 KB
-
-
This application is only for Incoming Freshmen to MSD looking to take culinary