This course provides students with the theory and practical training in all aspects of entry level food preparation and service. An in-depth study of culinary operations management, food production, garnishing, recordkeeping, purchasing, and continental cuisine will prepare the student for immediate employment or continued education in the culinary field.

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Prerequisites

This program requires students to have completed Algebra I or an equivalent Mathematics course, and Biology or concurrent enrollment. 

Planning Information

This class is a two year program.

 

The number of periods required in a student's schedule to complete this program is as follows:

Year 1 = 2 periods

Year 2 = 3 periods

 

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Contact Information

For more information about Culinary Arts, please contact our counseling department or the instructor, Ms. Granados.