PROGRAM OF STUDY
CULINARY ARTS 1
This course covers the history of the food service industry and careers in that industry. Also covered are safety in the workplace, employability skills, leadership/teamwork skills, care and use of commercial culinary equipment, basic food science, basic nutrition, following recipes in food preparation labs, and how to become a Certified Professional Food Manager.
CULINARY ARTS 2
In this course students will learn state mandated guidelines for the food service industry, how to attain a food managers certification, and perform front-of-the-house and back-of-the-house duties. Students will prepare quality food products and present them creatively, demonstrate safe and sanitary work procedures, understand food science principles related to cooking and baking, and utilize nutrition concepts when planning meals/menus.
CULINARY ARTS 3
In this course the student will research career opportunities in professional cooking/baking, follow guidelines on food selection, purchasing, and storage, and effective communication skills. Students will prepare and present a variety of advanced food products, create centerpieces, and research laws specific to the hospitality industry. 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 programs that are acceptable in Florida.
CULINARY ARTS 4
This course provides opportunities for students to apply their acquired knowledge and skills in culinary related scenarios. This is a culminating course to develop advanced culinary techniques and skills. Students will learn using modern technology and culinary trends.
Articulation Agreement with Valencia
Complete Culinary Arts 1 and 2 Pass industry certification Receive 3 credits for: Food Service Sanitation Management
Complete Culinary Arts 2 and 3 Pass industry certification Receive 3 credits for: Quantity Food Production 1
Opportunities
Competitions
Scholarships
Internships
Employment Connections
Cooking Club
Field Trips and Guest Speakers
College Credits
Food Manager Certification (ServSafe and NRFSP)
Catering
Dual Enrollment
