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Culinary Arts


Cultural Culinary Arts/Nutritional Wellness: Taught in French.

Teaches the practical skills of cooking, health, and nutrition, while integrating math concepts of measurement, proportion, multiplication, division, and financial budgeting and exposing students to international cuisine, culinary customs, and manners for various cultures.   We explore one regional world cuisine per month.  Common allergies and food restrictions will be taken into consideration and kitchen safety will be a priority.

Students develop lifelong skills in food preparation techniques. Students will use math and reading skills continuously as they deal with recipes, manuals, costs, and food inventory management.  They will also develop team building, planning and leadership skills as all grades work together weekly to plan and execute this weekly culinary adventure.

In conjunction with food preparation students will be involved with gardening and growing of herbs and spices.  On occasion students will visit local farmer's markets.


High School World Culinary Arts I 

Older Middle and High School Students will receive 1/2 HS health credit and 1 HS Culinary Arts credit.

Introduces food preparation and service techniques.

Students will learn about the different food groups, nutrients provided by each, and functions of these nutrients. Students will understand the process of human digestion and be made aware of food allergies, dietary, allowances, and caloric content of foods.

Students will learn aspects of sanitation and safety in this course, including the ability to identify microorganisms related to food spoilage and food borne illnesses and to describe symptoms of these illnesses. They will recognize and manage safety features of equipment, use cleaners and sanitizers properly, and be knowledgeable in first aid and emergency procedures, especially as they apply to the kitchen.  Again, learning to prevent and avoid kitchen accidents will be the priority.

Students will use math and reading skills continuously as they deal with recipes, manuals, costs, and inventory management.

HS World Culinary Arts II 

Older Middle and High School Students will receive 1/2 HS health credit and 1 HS Culinary Arts credit.

Students continue to actively be involved in the all school program applying  a variety of world culinary preparation techniques and demonstrating effective food presentation techniques, while maintaining  health and safety awareness. They will identify and demonstrate proper use of utensils, pots and pans, equipment, and measuring devices.

Herbs, spices, oils, and vinegars will be mastered as ingredients as students prepare stocks, soups, fruits, vegetables, salads, sandwiches, dressings, hors d’oeuvres and other specialties. Students will also develop skills in baking various breads and desserts.


HS Advanced World Culinary Arts III 

Older Middle and High School Students will receive 1/2 HS health credit and 1 HS Culinary Arts credit.

Students will take leadership roles as teacher assistants and student mentors demonstrating advanced skills in leadership, planning, problem solving, purchasing, budgeting, and time-management. Learning the market cycle of goods in a food service operation and learning formal and informal purchasing methods will be required.  Math, budgeting, and finance skills will be necessary.  Students will demonstrate mastery of advanced levels of skill in food preparation and food and kitchen safety of all types which they have studied throughout the sequence of courses.