Culinary Arts
Instructor:
Penny Reynolds
| CULINARY ARTS I
Full Year 10 11 |
This course provides students with an introduction to the principles, chemistry, and techniques of food preparation. The classroom is patterned after industry with emphasis on the standards of food service occupations. Students acquire basic skills in food handling, food and nutritional science, equipment technology, cooking methods, kitchen safety, sanitation procedures, and employability skills. In order to work in the kitchen you must pass the Carson City Health Department Food Handlers Certification Test. The test is given during the first 9 weeks of school. Lab Fee: $25 per semester. | |
| CULINARY ARTS II
Full Year 11 12 |
This course is a continuation of Culinary Arts I. This course allows intermediate culinary students to build on fundamental skills developed in Culinary Arts I. Students will receive practical training in areas of food preparation, equipment use, merchandising, and service. Students are rotated through various culinary classifications. The appropriate use of technology and industry-standard equipment is an integral part of this course. Prerequisite: Culinary I. Lab Fee: $25 per semester, cost of a uniform, and one (1) National Certification Test Fee. |
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| CULINARY ARTS III Full Year 12 |
This course is a continuation of Culinary Arts II. This course provides advanced culinary students with instruction in advanced techniques and processes. They will continue to develop all skills learned in Culinary Arts I and II. The appropriate use of technology and industry-standard equipment is an integral part of this course. Upon successful completion of this course, students will have acquired entry-level skills for employment in this field. Lab Fee: $25 per semester, cost of a uniform, and two (2) National Certification Test Fee. |
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