HOSPITALITY SERVICES PATHWAY
Culinary I (CP) ½ unit
This course is an introduction to foods and nutrition focusing on various methods of food preparation. Lessons are presented on kitchen safety, equipment and tools, kitchen management, as well as simple recipes.
Culinary II (CP) ½ unit
Prerequisite: 75 or better in Culinary I or administrative approval. This course will provide the opportunity for students to build upon the Foods I curriculum. Lessons are presented in cutting techniques, uses of herbs and spices, meal management, the relationship between diet and health, technology and careers. Students will prepare a variety of recipes.
International Foods (CP) ½ unit
Prerequisite: 75 or better in Culinary I or administrative approval. This course will offer students the opportunity to study the foods and cultures and health practices of other countries as well as regions of the United States. Students will work together and independently in the preparation of the foods typical of the regions chosen. Projects, essays, and weekly readings are mandatory. First semester typically focuses on France, Asia, and Italy, while second semester focuses on Spain, Portugal, Greece, Turkey, and the Middle East.
Culinary ProStart I (H, CP) 1 unit
Prerequisite: Culinary I and administrative approval?. This advanced course is open to Juniors and Seniors. It provides opportunities to explore career options in both the classroom and local restaurants. This schooltowork course develops knowledge and skills necessary to meet the needs of the hospitality industry. ProStart students are required to sign a contract with Program Director.
Culinary ProStart II (H, CP) 1 unit
Prerequisite: Culinary ProStart I. This school-to-work program is a continuation of Culinary ProStart I. Students will continue to build on food preparation concepts and food handling skills necessary for entry level in the food service industry.
ProStart students are required to sign a contract with Program Director.