Culinary Arts - Year 1 The foundational skills necessary in the foodservice industry are included in Culinary Arts I. Content such as food safety and sanitation; equipment, safety, and security; culinary foundations and math; and an introduction to the hospitality industry are included in the course. This course also emphasizes the real-world, hands-on practice of food preparation. Food preparation techniques included in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains. Mastery of the competencies listed in this unit will prepare the student to take the NRA’s ServSafe exam to become ServSafe Food Safety certified. Culinary Arts - Year 2 Culinary Arts II emphasizes the hands-on practice of food preparation. The food preparation techniques in this course include desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups. This course also places emphasis on an internship experience. While they participate in on-the-job training, students will use skills related to management and business concepts, customer communication, and customer service. This course should only be taken after students successfully pass Culinary Arts I.
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