High Culinary Arts 2
Number of Credits
Estimated Completion Time
Culinary Arts 1
Students will acquire knowledge and skill in the preparation of food. Included are basic principles and techniques of food preparation, management of resources, use of recipes, use and care of equipment and evaluation of food products. The courses emphasize safety and sanitation practices. Students will operate kitchen equipment and tools. Students will also learn about baking and pastry arts in addition to the use of leavening agents including air, steam, yeast, baking powder, and baking soda. This course can be used to meet a practical arts requirement for high school graduation.
- How to Bake and Basic Principles
- Bread Baking 101
- How to Bake a Pie
- Cake Baking 101
- Dessert Essentials
- The Sweet Life of a Pastry Chef
- Meal Planning and Prep
- Farm-to-Fork: Why Local
- Methods of Cooking
- A Guide to Food Presentation
- Running an Efficient Kitchen
- Sanitization and Safety Tips for the Kitchen
- 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.