Creative Cuisine Period 6

  • Creative Cuisine is the second course in the Culinary Arts pathway program. The course builds on previous work in safety and sanitation, topics in the restaurant industry, food storage and preservation, and food preparation methods. In addition, the students learn the fundamentals of resource management and their application to the Hospitality and Foodservice Industry including coordination of both “front of the house” and “back of the house” areas. The course develops the teamwork and job skills necessary to secure Hospitality and Food Service employment. Students will enhance and demonstrate learned skills through school-based enterprise as a structured learning experience. Students will prepare, package, market and distribute meals to faculty and for special school events. Students taking this course are expected to participate in the industry Serv-Safe assessment, an Industry-Valued credential.

    Click to view the course syllabus.


    Google Classroom Code: 7njsbb3