• Culinary Arts/ProStart is a course for those who are planning a career in the Food Service business. We provide hands on experience in our full service kitchen along with curriculum taught in our adjacent classroom. The ProStart class also caters numerous events on campus and in our community.  The work performed is real time simulation of a commercial kitchen.  We cater events and have served over 600 guests on several occasions.  We also serve lunch on a daily basis.  Upon completion of three years, the ServSafe Certification Exam is administered to all students.  This certification is an invaluable asset to anyone contemplating Culinary School or a career in hospitality.

    (#88005100) CULINARY OPERATIONS I
    Grade Level: 9-12

    Credit 1.0
    Prerequisite: None

    This course was developed as part of a three credit core. Students will develop
    competence in career and job opportunities; basic food skills; personal productivity;
    safe, secure and sanitary work procedures; operational systems; recipes;
    commercial tools and equipment; principles of nutrition; front-of-the-house duties;
    back-of-the-house duties; food and beverage preparation.

     

    (#88005200) CULINARY OPERATIONS II

    Grade Level: 10-12

    Credit 1.0

    Prerequisite: Culinary Operations I

    Note: Meets graduation requirements for Fine/Practical Arts.

    Students will develop competencies in career and job opportunities; basic skills;work procedures; operational systems; recipes, principles of nutrition; front-ofhouseand back-of-the house duties and food preparation.

     

    (#88005300) CULINARY OPERATIONS III

    Grade Level:  10-12                                                                           

    Credit 1.0

    Prerequisite: Culinary Operations II

    Note:  Meets graduation requirements for Fine/Practical Arts.

    Students will develop competence in career and job opportunities; basic skills; personal productivity; work procedures; operational systems; recipes; front-of-the house duties and food preparation.

     

    (#88005400) CULINARY OPERATIONS IV

    Grade Level:  10-12                                                                           

    Credit 1.0

    Prerequisite: Culinary Operations III

    This course was developed for students to develop competence in career advancement opportunities; food identification, selection and purchasing; advanced cooking and baking skills; communication skills; math skills; scientific principles of cooking and baking and quality standards of food preparation and presentation.

     

    (#88006100) CULINARY AND HOSPITALITY SPECIALTIES I

    Grade Level:  11-12                                                                           

    Credit 1.0

    Prerequisite: Culinary IV

    This course includes food safety and sanitation; workplace safety; using social networking as a marketing tool; entrepreneurship; the correlation between food and science; and catering.  Food preparation activities are throughout the course and the culmination of the course is a capstone project.  Family, Career and Community Leaders of America, is the appropriate career and technical student organization (CTSO) for providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations, when provided, shall be an integral part of the instructional program, and the activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, FAC.