Advanced Culinary

Advanced Culinary Power Standards: 

Students will be able to:

  • Demonstrate menu-planning principles to meet customer and/or industry needs.
  • Demonstrate commercial food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
  • Analyze career paths within the food production and food services industries.
  • Demonstrate teamwork, communication, and time management when planning and completing a lab.
  • Demonstrate implementation of food service management leadership functions.
  • Practice problem solving when planning, preparing, and serving a nutritious meal.
  • Apply food buying strategies such as calculating food costs, planning food budgets, and creating market orders.

In this class students will need to work well as a team, and be self-motivated for our individual work the second half of the semester. Students will need to hustle to complete labs on time.

Faculty Page: 
Enabling this option will replace all fonts with the Open Dyslexic font.
Enabling this option will show a high-contrast version of this site's theme.