Culinary Arts
Ranchview High School
Business & Industry Endorsement
This four year plan can be used as an example to help plan your high school career.
| subject | 9th Grade | 10th Grade | 11th Grade | 12th grade |
|---|---|---|---|---|
| Language Arts | English | English | English | English |
| Math | Math | Math | Math | Math |
| Science | Science | Science | Science | Science |
| Social Studies | Social Studies | Social Studies | Social Studies | Social Studies |
| CTE Courses |
Introduction to Culinary Arts |
Culinary Arts |
Advanced Culinary Arts |
Practicum in Culinary Arts (2 credits) |
| Additional Elective | ||||
| Additional Elective | ||||
| Additional Elective |
Additional Graduation Requirements:
- Foreign Language (2 credits)
- Physical Education (1 credit)
- Fine Arts (1 credit)
- Health (1/2 credit)
Possible Industry Based Certifications:
- Certified Fundamentals Cook
-
Certified Fundamentals Pastry Cook
-
ServSafe Manager
-
ManageFirst Professional
| occupations | median wage | annual openings | % growth |
|---|---|---|---|
| Food and Beverage Managers | $55,619 | 1,561 | 28% |
| Chef and Head Cooks | $43,285 | 1,366 | 25% |
| Food Science Technicians | $34,482 | 236 | 11% |
The Culinary Arts program of study introduces CTE learners to occupations and educational opportunities related to the planning, directing, or coordinating activities of a food and beverage organization or department. This program of study also explores opportunities involved in directing and participating in the preparation and cooking of food.
Recommended Course Sequence
Introduction to Culinary Arts
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.
Culinary Arts
This course begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.
Advanced Culinary Arts
Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and/or immediate employment.
Practicum in Culinary Arts
Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace.