Culinary Arts 4

Culinary Arts 4 

NEW COURSE - 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 safety footwear. Additional testing and certification fees may apply (financial support is available).

CWE Cooperative Work Experience (2 credits)

Suggested Grade Level 12

Prerequisites: This course is open to seniors who have completed two or more years in the Culinary Arts program and are recommended by the instructor.

They must be concurrently enrolled in Capstone course. Cooperative Work Experience is a full year, two-credit course. The course provides the opportunity for the senior to expand his/her training to an on-the-job experience. The student will work a minimum of 17 hours a week in a job directly related to Hospitality/Food Service Industry. The employer may require the student to wear uniforms.