Course Description: Foods/Culinary Arts

 

This class focuses on the general study of cooking and related culinary arts, includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety. It also fosters communication skills, applicable regulations, and principles of food service management. 

 

Graduation Requirement Satisfied with this course:  One CTE credit

 

 

Sequence of Course/Pre-Requisites: none