Culinary Department

CTE Culinary Arts

Grade Level   ■  9   ■ 10  ■ 11 ■ 12

One Year:  10 Credits

Prerequisite:   none

UC/CSU:  “g”


This course introduces students to nutrition, healthy eating, basic food knowledge and preparation.  Students will gain hands-on experience planning and preparing meals.  Specific menu items include grains, vegetables, fruits, salads, soups, casseroles, and simple desserts.  Assignments will include topics related to healthy eating, nutrition, and food knowledge.  Students will gain experience using a variety of preparation equipment and develop skills such as basic knife techniques, proper measuring, and food plate presentation. Students will learn techniques in commercial food preparation, measurements and conversions, and advanced knife skills. Students will learn about opportunities in the food industry, safe food handling and proper sanitation, cooking techniques and seasoning food.  Students will gain hands-on experience with stocks and mother sauces, soups, appetizers, breakfast and meat cookery.  Special units will include lessons and “Farm to Fork” and basic restaurant gardening.  This course is the introductory course for the Culinary Arts Career Pathway.  This course is Dual Enrolled with CUL 78 at Woodland Community College. Students who apply to WCC and successfully complete this course will receive college credit in addition to high school credit.

CTE Advanced Culinary Arts

Grade Level   □ 9  ■ 10  ■ 11 ■ 12

One Year:  10 Credits

Students may earn up to 20 credits

Prerequisite:   “C” or higher in CTE Introduction to Culinary Arts and instructor approval

UC/CSU:  “f”


Students will take CSM as 10th graders and extend their knowledge of commercial food production.  Students will develop their own culinary style.  Learn how to plate dishes and style food for photographs and use those photos in menus and marketing.  Students will use digital media to produce menus and a business plan.  Students will expand their knowledge of the Farm to Fork movement from the introductory course. Utilizing the kitchen garden, the FFA garden and greenhouse students will plant and maintain plots throughout the seasons, planning what to grow and when to harvest.  Students will visit local farms and interact with the growers learning how to care for the soil and nurture their plants.  While developing a business plan students will create signature dishes, design the interior and exterior of their food truck, make a 3 dimensional model, and lastly pitch their business idea to a panel of mock business investors.  This presentation will include serving the panel sample items from their food truck menu. Students will be dual enrolled at Woodland Community College and earn two units of community college credit for Culinary 79, Advanced Catering.  

 CTE Culinary Baking

Grade Level   □ 9   □10  ■ 11 ■ 12

One Year:  10 Credits

Prerequisite:   “C” or higher in CTE Advanced Culinary Arts and instructor approval

UC/CSU:  “g”

WCC: Cul74

This course is a study of the fundamentals of baking including, dough, quick breads, yeast breads, pies, cakes and icings, cookies, tarts and basic items made in a commercial bakery.  Topics include professionalism, food safety, sanitation, baking terminology, mise en place, tool and equipment use, formula conversions, and functions of ingredients.  Students will also explore baking as an art form by using flavor, texture and visual appeal to produce edible works of art.  Individual and peer critique of baked goods produced will be ongoing.  Students will also complete a Google based portfolio that will chronicle their work and demonstrate job readiness.  This course will be dual enrolled with Culinary 74: Introduction to Baking and Pastry, through the Culinary Program at Woodland Community College