Culinary Arts I 1837
Culinary Arts II 1838
2 Credits Full-Year Grades 11-12This program continues to follow the nationally recognized ProStart curriculum developed by the NRAEF. Culinary Arts II offers advanced students the opportunity to further enhance the food preparation and management skills learned in Culinary Arts I. They will learn food development and marketing, and will increase their knowledge of cost management through understanding of income statements, purchasing, inventory control, and menu analysis. Through the operation of Windows on West Street, students will gain experience in volume food production, live customer service, and restaurant management. Students will be expected to provide high quality food preparation and professional level table and counter service. They will develop a higher level of professionality, teamwork, and leadership. Preparation for the Level II ProStart Certificate Exam is a priority. The work experience embedded in the ProStart curriculum will take on increased significance for advanced students as it is required for the NRAEF Certificate of Achievement (COA). This work experience is NOT a requirement for program completion, but students are strongly encouraged to participate.
Note: CA II students are responsible to purchase chef pants to complete their uniform.(approximately $20.00)
CTE Work Based Learning
1/2 Credit* Grades: 11 - 12
Work-Based Learning (WBL) is to give students enrolled in a CTE program the opportunity to explore careers & develop skills via workplace learning experiences outside the classroom setting. Students will have the opportunity to learn about the world of work, develop skills & attitudes and practice workplace competencies & technical skills needed to be successful in their chosen career path (related to their CTE program). Work Based Learning is a work-based situation which allows a student an opportunity for a real work experience in conjunction with a classroom teacher, a work-site mentor, and a Work Based Learning (WBL) Coordinator. This team will coordinate academic and occupational skills that a student will learn and apply on the job. Classwork is meant to supplement and complement the experience, therefore it is expected that students will attend class when scheduled and complete all work as assigned. Credits will be awarded based on satisfactory evaluations from their site supervisor, participation in seminars, completion of related assignments & the number of verified WBL hours. The student is expected to meet with the Career Development Specialist regularly during TASC.
Requirements: Students are required to meet all pre-employment & employment expectations (including all policies, rules, & regulations). This may include, but is not limited to, aptitude screenings, physicals, background checks, drug screenings, dress code, cell phone policy etc. WBL activities may take place during the school day or outside of school hours, paid and non paid.
Prerequisites: Successful completion of 1 year (2 credits) in a CTE program, 2.3 GPA or higher and passed all classes in the semester prior to the WBL experience; excellent attendance and discipline record; the ability to work independently; reliable transportation; and parent/guardian support and approval.
*Credit: based on hours completed (up to 1 credit per semester or summer)
|Dietetic Technicians||Health Educators|
|Dietitians and Nutritionists||Lodging Managers|
Awards College Credit