Culinary
Arts I and II prepare students for occupations and higher education
programs of study related to the entire spectrum of careers in the food
industry: including (but not limited to) food production and services;
food science, dietetics, and nutrition; and hospitality and tourism.
Instruction and intensive laboratory experiences may include commercial
applications of principles of nutritious, aesthetic, and sanitary
selection, purchasing, storage, preparation, and service of food and
food products; using and maintaining related tools and equipment;
managing operations in food service, food science, or hospitality
establishments; providing for the dietary needs of persons with special
requirements; related research, development, and testing.