High Culinary Arts 1
Number of Credits
Estimated Completion Time
This course covers the history of the food service industry and careers in that industry. Also covered are safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.
- The History and Development of the Food Service Industry
- Food, People, and Society
- Basic Nutrition
- Culinary Arts Safety
- Laws and Regulations Governing Food Service
- Fundamental Skills in Culinary Arts
- Careers in the Culinary Arts Industry
- Becoming Employable in the Culinary Arts Industry
- Finding a Job in the Culinary Arts Industry
- Opening a Restaurant
- Marketing a Restaurant
- Managing a Restaurant
- Kitchen access with working oven, stove, sink, refrigerator, etc.
- Kitchen supplies (bowls, utensils, towels, etc.)
- Access to ingredients to complete recipe portfolios (food labs)
Courses subject to availability.
Pursuant to s. 1002.20, F.S.; A public school student whose parent makes written request to the school principal shall be exempted from the teaching of reproductive health or any disease, including HIV/AIDS, in accordance with the provisions of s. 1003.42(3). Learn more about the process and which courses contain subject matter where an exemption request can be made.