 |
|||
| HIGH SCHOOL CATALOG 2008-2009 COURSE DESCRIPTION | |||
|
HOSPITALITY, TOURISM & RECREATION (HTR) Culinary Arts/Basic Foods (TIYA - 1 hour class) |
|||
 |
|||
| Credits | Campus | Days | Time |
|
|||
|
10 units per year - 1 hour class 20 units per year - 2 hour class |
American HS (1) Bridge point HS (2) James Logan HS (1 & 2) Newark Memorial HS (1 & 2) |
||
|
|||
| This competency-based course is geared toward accreditations set by the California Restaurant Association and American Culinary Federation to prepare students for entry and mid-level positions in the restaurant baking and food services industry. Included in the course are Serve-Safe sanitation certifications, basic culinary, knife skills, fundamentals of cooking which include basic cooking techniques, meat classification by animal type, grilling, soups, appetizers and Hors d’oeuvres, Garde-Manager skills, pantry skills, soups, and plate presentation. | |||
| BACK TO: COURSE LIST (INDUSTRY) | COURSE LIST (ALPHABETIC) | |||