Courses
Culinary Arts II
| COURSE NO ......... | 0915 |
| OFFERED ............ | Full Year |
| CREDITS ............. | 7 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Minimum grade of "C" in Tech I Explorations or instructor approval |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 10 |
Culinary Arts II is a full year course designed to allow Technical Division sophomore students the opportunity to explore the technologies involved in Tantasqua's Culinary Arts Program. Students will be involved in learning activities designed to increase the technical skills as well as their communication, problem solving and teamwork abilities. Four individual courses constitute the Culinary Arts II sequence. Academic Division students are encouraged to enroll in the full Culinary Arts II sequence. Culinary Arts students will be introduced to the Food Service Industry by learning the basic skills of baking, customer relations, light-fare cooking such as breakfast preparation, grilling, sandwiches, and salads. They will learn how to set up a dining room, wait on customers, take food orders, operate a cash register, portion control and estimate food cost.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Culinary Arts Related II
| COURSE NO ......... | 0916 |
| OFFERED ............ | Full Year |
| CREDITS ............. | 3 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Must be taken concurrently with Culinary Arts II. |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 10 |
Students will enhance their learning by exploring and studying the Food Service Industry through Culinary Arts textbooks and lectures from instructor, and learn methods of baking, quality control, basic culinary math, weights and measure, sanitation and safety, customer service and communication skills.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Culinary Arts III
| COURSE NO ......... | 0911 |
| OFFERED ............ | Full Year |
| CREDITS ............. | 15 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Minimum grade of "C" in Culinary Arts II or instructor approval |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 11 |
Students will learn techniques of professional baking and share in the excitement of preparing pastries, desserts, and a variety of breads. Students will also learn the preparation of short order food, soups and sauces. Students will wait on customers and take food orders. Upon completion of the 11th grade, students will have the capability to be employed at a professional baking facility.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Culinary Arts Related III
| COURSE NO ......... | 0912 |
| OFFERED ............ | Full Year |
| CREDITS ............. | 5 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Must be taken concurrently with Culinary Arts III; Minimum grade of "C" in Culinary Arts II |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 11 |
Students will learn methods of professional baking, quality control, basic culinary math, weights and measures, sanitation and safety, food production, customer service, and communication skills. Students will enhance their learning by exploring and studying the Food Service Industry and Entrepreneurship opportunities.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Culinary Arts IV
| COURSE NO ......... | 0913 |
| OFFERED ............ | Full year |
| CREDITS ............. | 25 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Minimum grade of "C" in Culinary Arts III or instructor approval |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 12 |
This course gives a great opportunity to students for hands-on experience in the restaurant and food service business field. This course will prepare the students with the ability and skills to operate a restaurant kitchen, with orientation in food ordering, food handling, menu planning, food preparation and customer service. Emphasis will be placed on developing interpersonal skills. Students will also have the opportunity to enhance their skills by working in a local area food service establishment.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Culinary Arts Related IV
| COURSE NO ......... | 0914 |
| OFFERED ............ | Full Year |
| CREDITS ............. | 5 |
| LEVELS ............... | CP |
| PREREQUISITES .... | Must be taken concurrently with Culinary Arts IV. |
| REQUISITE ........... | Maintain a "C" average per semester to remain in the program |
| GRADE ................ | 12 |
Students will review culinary arts methods and techniques along with sanitation and safety in tools and equipment operation covered in the eleventh grade. Students will expand their knowledge in the culinary arts field by learning how to operate a restaurant kitchen and dining room. Students will enhance their learning in more detail by exploring and studying the Food Service Industry and Entrepreneurship opportunities.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.
Introduction to Culinary Arts
| COURSE NO ......... | 0602 |
| OFFERED ............ | 1st Semester |
| CREDITS ............. | 5 |
| PREREQUISITES .... | None |
| GRADE ................ | 10 |
Students will be involved in learning activities designed to increase the technical skills as well as their communication, problem solving and teamwork abilities. Students will be introduced to the Food Service Industry by learning the basic skills of baking, customer relations, light-fare cooking such as breakfast preparation, grilling, sandwiches, and salads. They will learn how to set up a dining room, wait on customers, take food orders, operate a cash register, portion control, and estimate food cost.
Academic Expectations from the Mission Statement
- Select educational pathways consistent with interests, abilities, and goals.
- Acquire, interpret, analyze, integrate and apply information in a discerning manner.
- Demonstrate ability to use technology appropriate to subject area.
- Exhibit ability to read, write, communicate, and compute.