CORE ELECTIVES

CULINARY ARTS I:  9, 10, 11, 12                                                                                         2.5 credits

This one-semester course provides the students with the opportunity to develop life skills through the exploration of culinary arts.  The classwork will focus on the kitchen basics such as measuring, reading and following a recipe and using and properly caring for common tools and equipment.  Units taught will include baking proteins, vegetables, fruits, dairy and grains. Students will demonstrate basic food preparation techniques in practical lab experiences and critique the finished products.  While preparing foods, the students will demonstrate self-management, critical thinking and problem-solving skills while practicing safety and sanitation standards.  This course prepares students for life after high school.  

CULINARY ARTS II:  9, 10, 11, 12                                                                                       2.5 credits

This one semester course allows students to build upon their skills learned in Culinary Arts I.  By working cooperatively in a practical lab setting, students will compare cuisines, ingredients and preferred cooking methods of various cultures.  The influence of traditions and regional and cultural perspectives on food choices and culinary practices will be emphasized.  Students will examine the issues and conditions that affect the availability and quality of food in the global market, and apply advanced cooking techniques, including the use of specialty and advanced equipment in the preparation of food dishes.

UNIQUE ELECTIVES AT WEST

  Preparation:  Successful completion of Culinary Arts I & II

CATERING (Formerly FOOD SERVICES):  10, 11, 12                                                     2.5 credits

This one semester course will introduce students to the world of catering.  Students will learn how to develop menus that meet the needs of different groups or clients.  Attention is given to the production of each food course, such as the salad, appetizer, main course and dessert.  Catering basics, such as event set up and serving styles are covered.  Students will apply their skills by planning menus, preparing the food and executing events such as buffet luncheons.  Before taking this course, student must have completed the Culinary I and II courses.

ADVANCED CATERING (Formerly ADVANCED FOOD SERVICE): 10, 11, 12

PREPARATION:  Successful completion of Catering                                                         2.5 credits

This one semester course will provide practical applications of the skills learned in the Catering course.  Event planning skills such as developing a menu, preparing food and event execution are emphasized.  Students will learn basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price catering services, and moving the food safely from one location to another.  Students will participate in several school events to implement their skills.  Students will learn culinary, time management and kitchen organization skills needed to be successful in the field of culinary arts.