7535 Culinary Arts 1-2
This is a year-long course that provides students with a basic knowledge and application of food preparation skills within a lab setting. Students will gain an understanding of: food safety and sanitation, healthy food selection and preparation skills, and consumer skills that will allow for more informed decisions. The nutritional component looks at nutrition as it relates to good health and the concept of eating “whole” foods vs. convenience foods. The second part of the class focuses on more advanced cooking skills, provides an opportunity for creativity, and explore careers that relate to the Culinary/Hospitality Industry.