• Culinary Arts 1
    Prerequisite/Selection Process: Food Prepa-
    ration Fundamentals or Foods and Nutrition I
    Intended Audience: Grades 10, 11, and 12
    Credit: One trimester = 0.5 credit
    Major Outcomes: 
    • Meal planning and preparation
    • Advanced cooking techniques-knife skills, plating and sauces
    • Food Service Certification
    Projects, Activities, etc.: Food labs and planning
    process, hospitality and advanced meal 
    preparation, team work, weekly labs
    Instructional Focus: Demonstration, Culinary skill development