Future chefs observing Culinary arts instructor
  • Credentials available:

    Career opportunities:

  • INTRODUCTION TO CULINARY ARTS AND HOSPITALITY Prerequisite: FN41 Foods I; FN42 Foods II recommended

    In this course, basic safety and sanitation practices leading to a national industry-recognized food safety credential are introduced. Commercial equipment, small wares, culinary math, and basic knife skills, and cold food production in a commercial foodservice facility are taught. An in-school foodservice business component allows students to apply knowledge and skills in a commercial setting.

    CULINARY ARTS AND HOSPITALITY I

    This course focuses on basic skills in cold and hot food production, baking and pastry, and service skills. An in-school foodservice business component allows student to apply knowledge and skills in a commercial setting. 

    CULINARY ARTS AND HOSPITALITY II

    This 2-block course provides advanced experiences in cold and hot food production, management (front and back of the house), and service skills. Topics include menu planning, business management, and guest relations. An in-school foodservice business component allows students to apply knowledge and skills in a commercial setting.