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Culinary Arts

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Course Outline

CULINARY ARTS MANAGEMENT 1
Grade: 10, 11 Semesters: 2 Credit: 2 
Prerequisite: Algebra 1 and English 1
2.0 overall GPA in academic classes
Strong interest in the culinary industry

The Culinary Arts Management Level 1 program is designed to provide students with foundational knowledge and practical skills in the culinary field. The program covers essential topics such as food safety, kitchen sanitation, basic cooking techniques, and the principles of nutrition. Students also learn about kitchen equipment, tools, and ingredients, while developing their ability to work efficiently in a professional kitchen environment. This entry-level course is ideal for those interested in pursuing careers in the culinary arts or furthering their education in hospitality management, providing a strong basis for success in the culinary industry.

Syllabus: Culinary Arts syllabus level 1 


CULINARY ARTS MANAGEMENT 2
Grade: 11, 12  Semesters: 2 Credit: 2
Prerequisite: Culinary Arts Management 1

The Culinary Arts Management Level 2 program expands on the foundational skills acquired in Level 1, introducing students to more advanced culinary techniques and management practices. This program focuses on refining cooking skills, enhancing knowledge of international cuisines, and understanding the intricacies of kitchen operations and food service management. Students also explore aspects of menu development, cost analysis, and kitchen supervision, preparing them for higher-level responsibilities in the culinary industry. Through hands-on experience and real-world scenarios, this course equips students with the expertise needed to succeed in a variety of culinary and hospitality careers.

Syllabus: Culinary Arts syllabus level 2


WORK-BASED LEARNING/INTERNSHIP
Grade: 12
Semesters: 2 Credit: 2
Prerequisite: Culinary Arts Management 2

The Culinary Arts Management Work-Based Learner Internship offers students a unique opportunity to apply their classroom knowledge in a real-world culinary environment. This internship program allows students to gain hands-on experience in professional kitchens, working alongside seasoned chefs and culinary professionals. Participants engage in a variety of tasks, including food preparation, kitchen operations, and customer service, while also learning about the day-to-day challenges and demands of the culinary industry. This work-based learning experience is designed to enhance students' practical skills, build their professional networks, and provide valuable insights into potential career paths in culinary arts and hospitality management.

ORGANIZATIONS

SkillsUSA
South Carolina ProStart Program