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Intro to Culinary ArtsCLI10039

Credits: BUHS 4, Sending Schools 1

Duration: Semester

Grades: 10-12


There is joy in the kitchen if you know where to look.  Using the National Restaurant Association Pro-Start curriculum, this project based entry-level course introduces students to a career in foodservice and restaurant management.  This restaurant industry driven curriculum provides students with real world practical and foundational restaurant skills.  In the context of an on-site professional kitchen and restaurant, topics will include culinary basics such as food preparation; recipes and ingredients; front-of-the-house customer service; dining room etiquette; meal and menu planning; professional kitchen equipment use, along with maintenance; sanitation and hygiene; workplace safety; proper food handling; and workflow.  Students will learn about the many culinary related jobs and career paths as well as 21st century work skills.  Working in teams, students will enhance their professional communication skills.  Students will have the opportunity to earn the nationally recognized Serv-Safe Food Handler certification.  A portion of the class will be devoted to preparing for this exam.

Prerequisite:

Minimum of an 8th-grade reading level and knowledge of basic math, specifically basic measurement in United States Standard volume units like ounces, cups, pints, quarts, and gallons.


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