Culinary Arts & Food Service Management 1 & 2

Culinary Arts & Food Service Management 1 & 2 iconCulinary Arts & Food Service Management 1 & 2title

2 High School Credits, per course

Available Certification(s): ProStart COA, ServSafe Food Handler and ServSafe Sanitation Manager

The Culinary 1 class will provide students interested in the food service industry further work in advanced food preparation and food preparation management. Emphasis will be placed on careers in the culinary, food service and hospitality industries. Food Sanitation is incorporated into the classroom instruction, including industry required ServSafe Foodhandler Certification. Students will learn to use commercial food service equipment and practice technical food service preparation skills. A broad range of food service areas will be covered including; planning, purchasing, food preparation safety and visual presentation followed by evaluation of the finished product. Service skills, employer and customer relationships, career and advanced education in the industry will also be studied. The course uses the ProStart Level 1 curriculum for the first stage of the ProStart Certification Program. Students will be responsible for the cost of purchasing their own uniforms, textbook rental fees and certification test fees. Any of the off-site catering events will require students to provide their own transportation. Course work requires internet access for online information, textbooks, workbooks and projects. The Culinary 2 class will take the Manager Sanitation Certification Exam. In addition to the study and presentation of advanced techniques introduced in Culinary 1, second year students will demonstrate their skills to various guests and community leaders in the industry. Hospitality management and business skills that support the culinary industry will be studied. Culinary 2 students will use an online, virtual restaurant management program as a part of their curriculum. Internships and field trips to local food preparation sites may be integrated into this course. A ProStart Certification, regulated by the National Restaurant Association, can be acquired through the completion of the 2-year culinary program. Additionally, scholarships can be earned through national culinary contests and ProStart Certifications.
Students are also required to pay an additional $120.00 for uniforms, text book rental and certification exam cost (1st attempt, additional attempts increase cost).
Culinary students cooking