Culinary Arts Course Description
CULINARY ARTS I (16052A001)
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Level: |
11th and 12th grade |
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Class Location: |
St. John Church, Freeport |
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Time: |
7:30 - 9:00 a.m., 9:20 - 10:50 a.m., & 1:00 - 2:30 p.m., Mon. - Fri. |
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Length: |
One year, double period |
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H.S. Credit: |
2 credits per year |
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Post Sec Credit: |
Highland Community College - Dual Credit** 1 credit |
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CAREERTEC Fees: |
$70 ($25 lab fees, $20 textbook rental, $25 chef jacket), to be paid by student/parent at High School during registration |
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Optional HCC Fees: |
$15 registration fee Spring semester, to be paid by student/parent at HCC |
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Calendar: |
This course follows the CAREERTEC calendar |
Culinary Arts 1 teaches practical culinary skills and knowledge including knife skills, cooking techniques, industry guidelines, international cuisine, and terminology needed for the development of food service competencies and workplace skills. The majority of the class is spent in the kitchen applying culinary skills through daily-cooking lab activities (you get to eat what you cook). Food sanitation and classroom application will prepare students for an industry-recognized sanitation exam. Additional content includes professionalism, kitchen essentials, basic and advanced food preparation, food service equipment, management essentials, and building a successful career in the industry. Students will be provided training opportunities on commercial equipment. Dual credits at HCC: Food Sanitation Certification, HMEC 192
All fees listed for HCC are approximate and are subject to rate changes and textbook pricing at HCC.
CULINARY ARTS II (16055A001)
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Level: |
12th grade |
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Class Location: |
Internship sites |
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Time: |
Varies dependent on internship agreement |
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Length: |
One year, double period |
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H.S. Credit: |
2 credits per year |
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Post Sec Credit: |
Highland Community College - Dual Credit** 1-3 credits |
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Prerequisite: |
Successful completion of Culinary Arts I with a C or better, 95% attendance and instructor approval |
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Optional HCC Fees: |
$15 registration fee Spring semester, to be paid by student/parent at HCC |
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Calendar: |
This course follows the CAREERTEC calendar |
Culinary Arts II is an internship-based program designed to prepare students for an occupation in the food service industry. Students do not meet in a typical classroom setting. Students complete four internships, one each quarter, at a variety of food businesses. The course places special emphasis on developing real-world culinary skills, including design and organization of food service systems in a variety of settings, human relations, and personnel training and supervision. Additional topics include food cost accounting, taking inventory, advertising, monitoring consumer and industry trends, and individualized mastery of culinary techniques. Students will be responsible for transportation to and from internship sites. Dual credit at HCC possible: OCED 290 (Workplace Experience)
All fees listed for HCC are approximate and are subject to rate changes and textbook pricing at HCC.