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INTRODUCTION TO CULINARY ARTS: Culinary Arts Grades: 10 Prerequisite: None Credits: ½ This one-semester course is designed to introduce students to basic principles, techniques, and skills required to enter the culinary arts career field. Students acquire basic skills in food handling, equipment technology, kitchen safety and cooking methods and service. This course will fulfill one-half of one elective credit required for graduation. CULINARY ARTS I & II Grades: 11, 12 Prerequisite: Grades 10 and 11, ability to work as a team, good math and reading skills, ability to deal with all types of people Credits: 6 credits per year The purpose and goal of the two-year Culinary Program at Southeast Career Technical Academy is to provide basic training and education as well as develop a personal sense necessary for a successful career in the culinary/hospitality industry. Students perform in a real work environment consisting of a 60-seat restaurant open to the public daily, along with banquet service for as many as 200 guests. The curriculum offers students an opportunity to learn and effectively practice basic technical skills required in food preparation and service. Students grasp an understanding of the principles of food identification, fabrication, preparation, nutrition and food and beverage composition. Students gain experience in the proper use and maintenance of professional culinary equipment as they become familiar with the layout and workflow of professional kitchens, dining rooms, bake shops and butcher shops. This course may allow students to earn college credit from the Community College of Southern Nevada. |