Introduction to Culinary Arts (Period 2)

Course Description

Welcome to the Introduction to Culinary class!  This career technical education (CTE) class teaches skills and qualities needed to succeed in the culinary arts field. This class includes projects, cooking labs, group activities, lecture and discussion that integrate both academic and CTE standards.  Following are class policies and procedures.

Course Objectives

This competency-based course prepares students for entry-level positions in the restaurant/food service industry.  Included are core content standards, such as safety and sanitation, food service operations, nutrition, food preparation and presentation, and an introduction to international dishes and garde manger. 

The curriculum develops such critical workplace skills as communication and interpersonal skills, personal and professional growth, critical thinking, creative problem-solving, strong academic skills, safety/health, and an understanding of the role of technology.  These skills are central in preparing all students for effective, successful careers.

The following attachments are for the Introduction to Culinary Arts class:

Curriculum letter: General description of the class.

Units of Study:      Describes the skills and culinary knowledge that will be taught throughout the school year.

Parent/Student Photo & Publicity Agreement and Parent/Student Signature Consent Form: Both of these forms are required by North Orange County ROP to be signed by the student and parent/guardian.