Course Description

Culinary Arts 2 is the capstone course in the Food Science and Nutrition pathway. It provides students advanced practical culinary skills while continuing to emphasize safety, sanitation, and proper use of equipment in the kitchen throughout the course. Students will use collaboration, speaking, analytical, math, reading and science skills to evaluate recipes and various culinary techniques when preparing modern, traditional, and global cuisines for themed campus events and menus that feature baked goods, breakfast foods, proteins, sauces, local farm fresh dishes among others. In addition, students will develop catering, menu planning, and business marketing skills for big and small events. Activities in this course include career exploration, online portfolios of food creations with journal reflections, as well as hands-on experience and work-based learning that connect students to industry and the local community.