Culinary Arts III (805301R / 805302R)
This is the third course in a three-year sequence of Culinary Arts. This course is designed to continue industry standards-based instruction that will lead to the development of advanced intermediate level student competencies and subsequent industry employment. Industry-based unit topics will include cost control, equipment opera on, vocabulary, and sanitation license criteria, etc. Use of industry equipment, procedures, terminology, and training will be emphasized.
As an op on for both career academies and general high schools, entrée preparation, advanced baking and pastry, and advanced poultry/meat/seafood cookery will serve as the backbone for advanced industry standards-based instruction.
There are three culminating activities for this class.
They include: Passport On A Plate, Student Café, and Empoplyability Skills Expo. Students will choose either Passport On A Plate or Student Café; then they will plan, prepare, and execute a lunch and presentation based on one of the ethnic cuisines studied. The lunch for Passport On A Plate will be prepared for 200 people. The lunch for Student Cafe will be prepared for 24 people. Guests will include chefs, parents, media and other industry professionals. The Employability Skills Expo will consist of interviewing with industry partners for so skills and job readiness.
- Course level Regular
- Credits 2
- Semesters 2