Culinary Arts Program EAST HIGH SCHOOL
REQUIRED COURSES
6047 - Culinary I Credits: 1.0 Course Credit Prerequisite: NA
Course Description: As the first class in the Culinary Arts pathway this course introduces and unpacks the elements of the industry; while identifying career and educational opportunities in the field. In a mix of class and lab experiences you will begin to understand the vocabulary or language of culinary, how to perform basic hospitality services, and the required safety/sanitation and emergency procedures for the industry. The course also touches on the business components of a successful restaurant or food/beverage service and provides exposure to, and the opportunities to work on, professionalism, communication and teamwork skills needed to be a successful employee in the culinary industry.
5021 - Culinary II Credits: 1.0 Course Credit Prerequisite: 6047- Culinary I
Course Description: In this course, you will be introduced to the fundamental concepts, skills and techniques of basic cookery and kitchen organization. You will begin your Back of the House journey learning to recognize and use the kitchen equipment while developing foundation knife skills and cooking techniques.
6021 - Culinary III Credits: 2.0 Course Credit / 5 college credits: MCC Dual Credit: FSA 109 Prerequisite: 6047- Culinary I & 5021 - Culinary II
Course Description: In this class you will take your knowledge and experience gained in CSD I to the level of Line Cook developing the skills needed for this vital career in the foodservice industry. Your training includes vegetable and starch preparation, butchering and preparing of meat and seafood, cooking sauces, making recipes and translating instructions into restaurant ready dishes. In this class you can also get a certification in safe food handling, as well as additional skills such as gourmet baking.
0116 - Culinary IV Credits: 1.0 Course Credit / 3 College Credits: MCC Dual Credit: FSA 107 Prerequisite: 6047 - Culinary I, 5021 - Culinary II, & 6021 - Culinary III
Course Description: In Kitchen and Food Service Management, you are going to learn the ropes of what it takes to run a restaurant and the role of management in food and beverage operations. Throughout the year you will learn the in’s and out’s of running a restaurant as a business and the systems involved. We will also look at the human side of the business and the role it plays in a restaurant's success or failure.
5139 - Career & Financial Management Credits: 1.0 Course Credit ECO 103 MCC - Personal Money Management
Course Description: This course provides students the opportunity to determine their personal interests and then research what careers they could potentially pursue based on these interests. Students also learn about financial management both on a personal and business level as well. This course is dual credit with MCC as long as the HS Teacher is dual credit credentialed. Dual credit is not available when taken as a virtual course.
RCSD CTE Department: rcsdk12.org/cte
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