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Culinary Arts Courses
Culinary
Operations
I (85152100) This
course was developed as part of a three-credit core. Students will
develop competence in career and job opportunities; basic food
skills; personal productivity; safe, secure and sanitary work
procedures; operational systems; recipes; commercial tools and
equipment; principles of nutrition; front-of-the-house duties;
back-of-the house duties; food and beverage preparation.
Beginning catering and a
student-run restaurant will provide opportunities to showcase
creative talents. A $20.00 lab
fee is required.
Culinary
Operations
II (85152200) This is
the second course in the Culinary Arts program. Students will
further develop competence in career and job opportunities; basic
skills; work procedures; operational systems; recipes; principles of
nutrition; front-of-the-house and back-of-the-house duties and food
preparation. Catering for the
community and student-run restaurant will continued to be a major
part of the level two of the program. A $20.00 lab fee is required.
Culinary
Operations
III (85152300) This is
the third course in the Culinary Arts program. Major focus will be
placed on work-site experience and may include an on-the-job
component. Catering for the community and a student-run
restaurant will also continued in level three. A $20.00 lab fee is required.
Completion of this program will allow the student to be eligible for
the Florida Gold Seal Vocational Scholars Award (GSV) if they meet
all other requirements.
Culinary
Operations IV (85151100) This course was developed for
students to develop competence in career advancement opportunities;
food identification, selection and purchasing; advanced cooking and
baking skills; communication skills; math skills; scientific
principles of cooking and baking and quality standards of food
preparation and presentation. Students
will
develop management competencies in the food service industry in order
to enhance career opportunities.
Culinary
Operations V (85151110) This course was developed for
students to develop competence in advanced opportunities in
professional cooking; identification, selection and purchasing food;
advanced cooking skills; math skills; scientific principles of
cooking and baking; management techniques; and food presentation.
Culinary
Operations VI (85151120) This course was developed for students to
develop management competencies in the food service industry in order
to enhance career opportunities. Professional cooking, food
identification, food selection, food purchasing, advanced cooking
skills, math skills, scientific
principles of cooking and baking, management techniques, and food
presentation are covered.
Culinary Arts Internship / OJT (85004100)
This course is designed for students to continue and become
employed in the culinary industry.
Student, teacher, and employer develop a training plan for skills
and tasks to be learned on the job. The student will learn to
perform designated job skills and demonstrate work ethics.
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