Course Code: #JJ8800
Length: Year
Credits: 10
High School Subject Area: Practical Art or Elective
UC Subject Area: None
Prerequisites: None

Culinary Arts 1 is designed to explore and introduce students to all aspects of the culinary world through the study and practice of all phases of cooking. Industry standards for food safety and sanitation will be practiced regularly in the classroom and kitchen. Students will start by learning knife cuts required by industry standards and how to maintain knives and safety with other kitchen tools. From there they will be taken on a whirlwind tour of the culinary field while cooking through the various units of the course. These units include things such as seasoning/developing flavor, French mother sauces, introduction to baking and pastry, how to cook various proteins, making fresh pasta and pizzas, and an introduction to foods from various cultures around the world. Throughout the course we will focus on learning the professional techniques used in industry kitchens, which students can then apply when cooking other dishes. students will also learn the basics of hospitality, front-of-house responsibilities, and customer service. This overarching course will give students a deep dive into the culinary world and spark their curiosity and creativity as they develop professional skills which can be applied if cooking in the food service industry, or just at home for family and friends. Students will participate in community service events and have hands-on experience while preparing food for staff members several times throughout the year.

Analy High School