Culinary Arts 2 – 9952

Grade: 10, 11, 12 Credits: 2 Type: Practical Art 

School: BHS, CACC, HHS

Prerequisite: Passing grades for both semesters (averaging 70% or higher) in Culinary Arts 1 

Expand the knowledge and skills gained in Culinary I to create and complete dishes while expanding your understanding of regional and international cuisines. Advance your professional kitchen skills and have the opportunity to earn the American Culinary Federation Fundamentals Cook Certification. The course will cover a variety of units, including soups, sandwiches, salads, seafood, herbs, spices and more. Classes are set in a professional kitchen, and workplace readiness skills are emphasized daily, building on the skills you gained in Culinary 1. Every student will have an opportunity to advance personal and professional skills through participation in SkillsUSA.

Related: Baking and Pastry Arts