High School Culinary Arts
HIGH SCHOOL CULINARY ARTS
Burroughs
Culinary Arts Science I (JBHS), Grade 11-12
Prerequisites: None
This laboratory-based course focuses on the physical, chemical and biological characteristics of food. Students will understand the chemical composition of food, chemical bonds and chemical reactions, including molecular gastronomy, nutrition and the biological effects on the human body as well as the science of agriculture or the “from dirt to dish” concept and how it relates to all studies (nutrition, agriculture, Consumer Science). Students will be taught the chemical, physical and biological hazards that affect the quality and safety of food, food production and storage. The course will reinforce product knowledge, vocabulary/terminology, including those from other disciplines, proper laboratory procedures, scientific method and improve time management skills. There will be focus on meal planning and costs, emphasizing on the science of nutrition and current nutritional concerns, as well as safety and sanitation including ServSafe training. Second semester will focus on international cuisine as well as Family and Consumer Science and Social Science. Students completing this class will obtain a strong foundation in the practical and theoretical knowledge of food sciences as well as the hospitality industry on a whole, leading to a variety of post-secondary opportunities.
Culinary II (Advanced), Grade 11-12
Prerequisite: Completion of Culinary Arts Science I
This one year course is designed to give students a more in depth exposure to different types of food preparation techniques and hands-on experience in the kitchen. Students will work in teams to further develop troupe skills needed to work in a group as well as reinforce product knowledge, vocabulary/terminology, and improve time management skills. There will be focus on meal planning and costs, emphasizing current nutritional concerns, as well as safety and sanitation including ServSafe training. Second semester will focus on international cuisine. Students completing this class should obtain a strong foundation in the practical and theoretical knowledge of food sciences as well as the hospitality industry on a whole, leading to a variety of postsecondary opportunities.