Culinary 2 offers a more in-depth approach to the culinary arts course. This course is primarily hands-on in our culinary kitchen and requires a commitment to concentration and a sense of urgency to achieve completion of daily assignments. Students will have the opportunity to learn the principles that relate to the following: food safety and sanitation, knife skills, fruit and vegetable preparation, starch and pasta preparation, meat, and poultry preparation. Students are expected to demonstrate an understanding of dry, moist and combination cooking methods. Students will prepare soups, salads, and bakery items to be sold in our retail student operated café. Culinary terminology is supported and enriched by classroom curriculum and activities.
Grades 10 - 12
Vocational
Full Year 1 HS Credit
