Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.

• Recommended Grade(s): 10, 11, 12
• Required Prerequisites: Principles of Culinary and Hospitality
• Recommended Prerequisites: none
• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum
• Counts as a directed elective or elective for all diplomas

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient-dense meals or examining the nutritional needs of student athletes.

• Recommended Grade(s): 10, 11, 12
• Required Prerequisites: Principles of Culinary and Hospitality
• Recommended Prerequisites: none
• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum
• Counts as a directed elective or elective for all diplomas

Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry, including proper operation techniques for equipment.

• Recommended Grade(s): 9, 10, 11
• Required Prerequisites: none
• Recommended Prerequisites: none
• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum
• Counts as a directed elective or elective for all diplomas

Principles of Interior Design introduces students to fundamental design theory and color dynamics as applied to compositional design. Investigations into design theory and color dynamics will provide experience in applying design theory to three-dimensional concepts, human factors and the psychological and social influences of space. These experiences will develop students' skills in creative problem solving, peer evaluation, and presentation skills.

• Recommended Grade(s): 9, 10, 11
• Required Prerequisites: none
• Recommended Prerequisites: none
• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum
• Counts as a directed elective or elective for all diplomas