Culinary Essentials (Grades 9-12)
Eating to stay healthy and it’s side effects on wellness, budgeting for the meal, and using related equipment are just a few of the topics covered in Culinary Essentials. As a one-semester course, offered only first semester, it is worth half of a credit. The students start out with sanitation, food safety, and kitchen safety. Once that is mastered, learning to read and mathematically change recipes will be covered. Students will evaluate their own diets, as well as normal diets, special health concern diets, fad diets, eating disorders, and athlete’s diets. Food preparation will take place making many meals following certain nutritional guidelines. This class is good for students that need to prepare meals at home, want a job in the food related area, or want to go into Food or Nutrition career areas.
Pro-Start I (Grades 10-12)
Pro-Start I is an industry-driven curriculum to teach careers in food service and to teach the basic skills and knowledge students need for success in the food service industry. Covered topics are customer relations, preparing and serving safe food, preventing accidents and injuries, kitchen basics, food service equipment, nutrition, business math, controlling food service cost and working with people. Food preparation takes place covering breakfast, salads, sandwiches, fruits, and vegetables. This class is for students that want to see if the food-service industry is the career for them. This class also covers the ServSafe book. ServSafe is covered with national test taken. If student passes they get a ServSafe certificate. * Please note after successfully completing Pro-Start 1 & 2 with 400 hours of food service experience, the student will qualify for $2,000 worth of scholarships to continue post-high school education in the restaurant industry. Pro Start 1 is offered first semester only.*
Pro-Start II (Grades 10-12)
Pro-Start II is an industry-driven curriculum to teach careers in food service and teach the basic skills and knowledge they need for success in the food service industry. Covered topics are history of food, lodging industry, serving, marketing, inventory, accounting, tourism and communication. This class will attend the Pro Start contest. * Please note after successfully completing Pro-Start 1 & 2 with 400 hours of food service experience, the student will get $2,000 worth of scholarships in restaurant management programs in college. This class is offered second semester only.
Pro-Start Business (Grade 12)
ProStart Business will give hands on experience in planning, organizing, and running a food related business. Students will see what an entrepreneur is, the different type of ownerships, how to develop a business plan, how to market a business, how to hire and manage a staff, as well as the ins and outs of financing your business. profits will go back to the students, for their post-Secondary Education.* Please note after successfully completing Pro-Start 1 &2 with 400 hours of food service experience,the student will get $2,000 worth of scholarships in restaurant management programs in college. This class is offered first semester, even years only.
Culinary Arts (Grade 12)
Culinary Arts is a semester course offered first semester every-other year. It is designed to farther learning in the culinary profession. The class starts by learning about the value of quality customer server to the dining experience. The students will learn more about the profession food service equipment, cookware, knives, hand tools, and measuring equipment. Food preparation will be a main focus, looking at cooking techniques used to prepare all types of foods from meats, vegetables, fruits, pasta, soups, sandwiches, breads and desserts. This class is for our future chefs and cooks.