Family and Consumer Sciences

Culinary Arts Course Offerings

Focus on Foods (5410)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective Semester Grades: 9-12 A Level Prerequisite: None

Students will learn the basic technology of food preparation and be able to identify, understand, analyze, and evaluate food choices. Emphasis will be placed on safety and sanitation in food preparation. Units covered will include quick breads, yeast breads, eggs, pies/pastry, and fruits and vegetables. The basic principles of the USDA’s MyPlate will be studied.

Foods of the World (5425T)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective Semester Grades: 9-12 A Level Prerequisite: Focus on Foods

Students will explore the cuisines and cultures of Latin America and Asian countries. Influences of geography, climate, and culture will be studied. Additional food preparation and techniques will be explored. Students should be open to sampling ethnic foods.

Baking and Pastry Arts (5428)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective Semester Grades: 9-12 A Level Prerequisite: Focus on Foods

Students will explore advanced techniques of baking and pastry arts. Delicious breads, confections, pastries, cakes and cake decorating skills, cookies, and plated desserts will be made. Students will gain an understanding of ingredients and methods used to create these products.

Mediterranean Cuisine (5427)

NOTE: *This Course will not run in 24-25

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective Semester Grades: 9-12 A Level Prerequisite: Focus on Foods

Students will explore the cuisines and cultures of European and Mediterranean countries. Influence of geography, climate, and culture will be studied. Additional food preparation and techniques will be explored. Students should be open to sampling ethnic foods.

Leadership in Cooking (5411)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective Semester Grades 10-12 A Level

This course would be open to students in grades 10 through 12 meeting every day while working collaboratively with their peers twice a cycle. Students under the direction of the teacher will serve as peer partners and experience collaboration across basic cooking, nutrition, and kitchen safety. Students will gain valuable experiences while working in a diverse setting that fosters leadership & teamwork in a safe and inclusive environment.