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High Culinary Arts 1

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Pre Requisites

None

Description

This course covers the history of the food service industry and careers in that industry. Also covered are safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.

Segment 1

  • The History and Development of the Food Service Industry
  • Food, People, and Society
  • Basic Nutrition
  • Culinary Arts Safety
  • Laws and Regulations Governing Food Service
  • Fundamental Skills in Culinary Arts

 

Segment 2

  • Careers in the Culinary Arts Industry
  • Becoming Employable in the Culinary Arts Industry
  • Finding a Job in the Culinary Arts Industry
  • Opening a Restaurant
  • Marketing a Restaurant
  • Managing a Restaurant

  • Kitchen access with working oven, stove, sink, refrigerator, etc.
  • Kitchen supplies (bowls, utensils, towels, etc.)
  • Mixer
  • Access to ingredients to complete recipe portfolios (food labs)

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Courses subject to availability.

Pursuant to s. 1002.20, F.S.; A public school student whose parent makes written request to the school principal shall be exempted from the teaching of reproductive health or any disease, including HIV/AIDS, in accordance with the provisions of s. 1003.42(3). Learn more about the process and which courses contain subject matter where an exemption request can be made.