Culinary 3

1 Semester
Available to grades: 10,11,12
Prerequisites: Culinary 1 and Culinary 2

Principles and methods of quantity food purchasing, producing, and service for the culinary industry with emphasis on management, sanitation, organization and professionalism will be taught. Knowledge, techniques and skills from Culinary Arts and Nutrition 1 and Culinary Arts and Nutrition 2 will be utilized in class. The course is designed to blend culinary theory, basic kitchen management, menu planning, purchasing and hospitality in an authentic restaurant setting. Students must pass the ServSafe® Food handler Safety and Sanitation test prior to the District Course Drop Date to remain enrolled in the course.