Course Catalog - Culinary Arts

Culinary Arts

Business & Industry Endorsement

PR: Prerequisite   |   CR: Credit for Course   |   SEM: Semesters   |   LC: Local Credit

(It is recommended students follow the program of study sequence level 1-4 as outlined by TEA.)

Introduction to Culinary Arts (9-10) #8422

The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills.

SEM: 2 CR: 1

Culinary Arts (10-12) #8420

Culinary Arts D (10-12) #8423

This course teaches the fundamentals and principles of the art of cooking, the science of baking, and management and production skills and techniques. Students can pursue appropriate industry certifications. This course may be offered as a laboratory-based or internship course.

SEM: 2 CR: 2

Advanced Culinary Arts (11-12) #8424

Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.

PR: Culinary Arts

SEM: 2 CR: 2

Practicum in Culinary Arts (12) #8421

Students learn employability skills, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development. Instruction may be delivered through school-based laboratory training or through work-based arrangements.

PR: Culinary Arts

SEM: 2 CR: 2

Food Science (11-12) #8430

A study of the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Students conduct laboratory and field investigations using scientific methods.

PR: 3 units of Science including Chemistry & Biology

SEM: 2 Science CR: 1

Career Preparation I Extended (11-12) #8009

This course provides opportunities for students to participate in a work-based learning experience that combines classroom instruction with business and industry employment experiences. The goal is to prepare students with a variety of skills for a changing workplace. Career preparation is relevant and rigorous, supports student attainment of academic standards, and effectively prepares students for college and career success. Must be taken concurrently with Career Preparation II. Students spend one hour in class each day and a minimum of 15 hours on the job each week. Some of the areas of employment include: clothing and home furnishings, child care, food service, hotel and hospitality services.

PR: Successful completion of one or more advanced career and technical education courses that are part of a coherent sequence of courses in a career cluster related to the field in which the student will be employed.

SEM: 2 CR: 3

Career Preparation II Extended (12) #8010

This course provides opportunities for students to participate in a work-based learning experience that combines classroom instruction with business and industry employment experiences. The goal is to prepare students with a variety of skills for a changing workplace. Career preparation is relevant and rigorous, supports student attainment of academic standards, and effectively prepares students for college and career success. Must be taken concurrently with Career Preparation II. Students spend one hour in class each day and a minimum of 15 hours on the job each week. Some of the areas of employment include: clothing and home furnishings, child care, food service, hotel and hospitality services.

PR: Career Preparation I

SEM: 2 CR: 3