- ServSafe: Safe Food Handler
- ServSafe: Manager
- Prostart I
- ProStart II
CULINARY ARTS AND HOSPITALITY I Recommendation: FN41-Foods I is STRONGLY recommended at sending school
Interested in becoming a professional chef? Do want to take your basic food skills to the next level? In this introductory course, you will learn food prep skill and prepare breakfast foods, soups, sandwiches, and salads. You will also learn how to serve customers in a restaurant setting.
CULINARY ARTS AND HOSPITALITY II - APPLICATIONS
Continue honing and demonstrating your chef skills in the school-based restaurant. Concentration on preparing and selling breakfast items, salads, sandwiches, quick breads and cookies.
CULINARY ARTS AND HOSPITALITY III
Begin advanced food preparation techniques. You will learn menu planning and how to order the right amount of ingredients from a food service to put that menu in action. This level concentrates on making yeast breads, pastries, and desserts to sell in its school-based restaurant.
CULINARY ARTS AND HOSPITALITY IV - APPLICATIONS
Continue to advance your culinary skills preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries. Students learn human resource management of a restaurant and create a portfolio of their work from the Culinary Arts and Hospitality pathway.