Culinary Arts 4

Culinary Arts 4 Y693

Course Credits 2.000

Suggested Grade Level 12

Prerequisites: Culinary Arts 3

In this full-year, two-credit course students have the opportunity to earn their ServSafe Food Safety and Sanitation Manager certification and the ProStart® National Certificate of Achievement which provides opportunities for scholarships and post-secondary education credits through dozens of national articulation agreements. Students also take the NOCTI exam (written and practical) and can earn their Certified Fundamentals Cook credential through the American Culinary Federation. Coursework includes protein fabrication and cooking, intermediate baking and pastry including laminated doughs and frozen desserts, catering operations, garde manger, front of house operations, nutrition, menu development, costing, forecasting, inventory control. Students are required to wear uniforms and s lip resistant shoes. Additional testing and certification fees may apply (financial support is available).

CWE Culinary Arts Y690

Course Credits 1.000

Suggested Grade Level 12

Prerequisites: Required recommendation from Technical teacher