CULINARY ARTS I & II
9451/9452 Grades 11&12 3.75 credits/yr.
The major emphasis in this program is on quality of preparation and presentation in both small and large quantity cooking. Both theory and hands-on experience are included in such areas as: menu planning, methods of cookery, table service, food control, sanitation, and food costing. Advanced instruction includes basic managerial and supervisory techniques. Frequent catering for school activities and internships provides on-the-job experience. Thus students develop the necessary preparation, service, managerial and human relations skills for the food service industry.