This one-year course is designed to establish basic principles, techniques, and skills required to enter the commercial kitchen. Students acquire essential prerequisite skills in sanitation, food handling, equipment technology, kitchen safety, terminology, and cooking methods. Instructional practices will incorporate integration of diversity awareness including appreciation of all cultures and their important contributions to our society. The appropriate use of technology is an integral part of this course. This course will fulfill one elective credit required for high school graduation.

Food Production I

This one-year, one period course provides culinary students with an introduction to the principles and techniques of food preparation. The classroom is patterned after the food service industry with an emphasis on school to work transition skills. Students acquire basic skills in food handling, equipment technology, cooking methods, kitchen safety, and sanitation procedures. Successful completion of Food Production I will enable the students to advance to Food Production II. This course will fulfill one of the elective credits required for graduation.

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