Career and Technology Education Elective Courses

Culinary Arts (Hospitality & Tourism Career Cluster)

• Culinary Arts 1 (8800510)
  Grades 9-10.
  
  This course covers the history of the food service industry and careers in that industry.  Also covered are state mandated guidelines for food service and how to attain food handler training certification; 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. 

• Culinary Arts 2 (8800520)
  Grades 10-11; Culinary Arts 1 and Teacher recommendation required.
  
  In this course students will learn and perform front-of-the-house and back-of-the-house duties.  Students will prepare quality food products and present them creatively; demonstrate safe, sanitary work procedures; understand food science principles related to cooking and baking; and utilize nutrition concepts when planning meals/menus. This course satisfies the practica/performingl arts graduation requirement.

• Culinary Arts 3 (8800530)
  Grades 11-12; Culinary Arts 2 and Teacher recommendation required.
  
  In this course the student will research career opportunities in professional cooking/baking; follow guidelines on food selection, purchasing, and storage; and use communication skills.  Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry (including handling of alcohol).  Also covered are management skills; how to develop a business plan; and utilization of technology in the workplace.  Students will be knowledgeable about food safety manager training/certification training programs that are acceptable in Florida. Students completing Culinary Arts 1, 2, and 3 will, at the end of Culinary Arts 3 take the National Restaurant Association Ed Foundation's ServSafe Certified Professional Food Service Manager exam. Upon passing this exam, students will earn this certification. This course satisfies the practica/performingl arts graduation requirement.

• Culinary Arts 4 (8800540)
  Grades 11-12; Culinary Arts 3 and Teacher recommendation required.
  This course can be taken concurrently with Culinary Arts 3 with teacher approval.
  
  In this course students will prepare various meals and food products including those for individuals with various nutritional needs and/or dietary restrictions.  The relationship between nutrition and wellness will be examined.  Cost control techniques and profitability will be covered as well as analysis of food establishment menus.  Students will also demonstrate basic financial literacy skills. This course receives honors weighting for the district GPA calculations.

Career & Technical Courses List