Course Description

Culinary Arts 1 is the introductory course in the Food Service and Hospitality pathway. It is designed to provide students practical experience in cooking techniques and applied understanding of basic principles of nutrition, food storage, safe food handling, sanitation, recipe costing, customer service, etiquette, cultures, kitchen safety and correct use of kitchen equipment in the restaurant and at home. In addition to preparing and planning meals, students will develop the ability to research, collect data, analyze information, report findings and evaluate food products as well as build leadership, communication and problem-solving skills as they work independently and in cooperative groups. Students will have the opportunity to take the California Food Handlers exam while gaining a foundational understanding of careers and professionalism related to the Hospitality, Tourism, and Recreational Industry. Activities in this course include hands-on experience and work-based learning that connects students to industry and the local community.