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Introduction to Culinary Arts

If you love to cook or want to learn, this introductory class will give you more than the basics.

If you love to cook or want to learn, this introductory class will give you more than the basics. You will learn garde manger (the art of fruit and vegetable carving), basic cooking and some international cooking. You’ll also learn safety and sanitation, nutrition basics, and food service operations. The class will prepare you for entry-level jobs and advanced training.

Introduction to Culinary Arts trains students to perform routine tasks under the direction of cooks, chefs, or food service managers.  Students learn safety and sanitation, and introduction to food service operations, nutrition, food preparation and presentation. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, and perform many other food service tasks.

 

Details

  • Industry Sector: Hospitality, Tourism, and Recreation
  • Grade Level: 9-12
  • Prerequisite: None
  • Class Hours: 180
  • Work-Based Learning Hours (WBL): <360
  • Level: Introductory
  • Meets UC/CSU A-G Requirement: G - General Elective (1 year required)
  • Certifications: California Food Handlers Card (valid one year)
  • Class Location(s): Anaheim HS, Buena Park HS, Gilbert HS, La Habra HS, Savanna HS, Sonora HS, Valencia HS, Western HS, Yorba Linda HS, NOCROP Regional Courses
  • Notes:

    Refer to O*NET Online (www.onetonline.org) for a summary report of the detailed job description for this career.

    This course integrates the California Career Technical Education Model Curriculum Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready behaviors in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.

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