Compentencies

CULINARY ARTS A (BLOCK)

(GHC1205121) | Grades: 11-12 | Semester: 1 | Periods: 2 | Credit: 1
Prerequisite: Students must submit a completed Interest Form, available in the Counseling Department.

Through a combination of culinary curriculum and actual preparation of culinary dishes, students will study the food service industry. Main topics include keeping food safe, workplace safety, being professional, using equipment properly, correctly performing various culinary techniques, and beginning an understanding of cost control. Class meets both at the high school and offsite. Transportation is required for this class. Students successfully completing requirements will receive ProStart certification. Counts towards Visual, Performing or Applied Arts requirement. Counts towards entire 4th year Math requirement if taken during a student’s senior year.

CULINARY ARTS B (BLOCK)

(GHC1205122) | Grades: 11-12 | Semesters: 1 | Periods: 2 | Credits: 1
Prerequisites: Culinary Arts A. Students must submit a completed Interest Form, available in the Counseling Department.

Through a combination of culinary curriculum and actual preparation of culinary dishes, students will study the food service industry. Main topics include stocks, sauces, and soups, serving guests, potatoes and grains, breakfast food and sandwiches, desserts and baked goods, and improving communication skills. Class meets both at the high school and offsite. Transportation is required for this class. Students successfully completing requirements will receive ProStart certification and have a chance to compete in the culinary competition. Counts towards Visual, Performing or Applied Arts requirement. Counts towards entire 4th year Math requirement if taken during a student’s senior year.

CULINARY ARTS ADVANCED A (BLOCK)

(GHC1205521) | Grades: 12 | Semesters: 1 | Periods: 2 | Credits: 1
Prerequisites: Culinary Arts A & B. Students must submit a completed Interest Form, available in the Counseling Department.

Through a combination of culinary curriculum and actual preparation of culinary dishes, students will study the food service industry. Main topics include purchasing and inventory, meat, poultry and seafood, marketing, the Americas, Europe, Mediterranean, middle east, and Asia cuisines, ethical and legal responsibilities, leadership, costing out products and supplies, and the use of technical resources. Class meets both at the high school and offsite. Transportation is required for this class. Students successfully completing requirements will receive ProStart certification and have a chance to compete in the culinary competition. Counts towards Visual, Performing or Applied Arts requirement. Counts towards entire 4th year Math requirement if taken during a student’s senior year.

CULINARY ARTS ADVANCED B (BLOCK)

(GHC1205522) | Grades: 12 | Semesters: 1 | Periods: 2 | Credits: 1
Prerequisites: CULINARY ARTS ADVANCED A (BLOCK)

Through a combination of culinary curriculum and actual preparation of culinary dishes, students will study the food service industry. Main topics include an in-depth study of the food industry, advanced professional skills, fruits and vegetables, building a successful career in the industry, nutrition, salads and garnishing, sustainability in the restaurant and foodservice industry, career opportunities and qualifications, hospitality and tourism industry, and career readiness skills required by the industry. Class meets both at the high school and offsite. Transportation is required for this class. Students successfully completing requirements will receive ProStart certification and have a chance to compete in the culinary competition. This program is articulated with KVCC and provides college credit upon successful completion. Counts towards Visual, Performing or Applied Arts requirement. Counts towards entire 4th year Math requirement if taken during a student’s senior year.