Clear Brook High School – 7621 Culinary Arts (7621CT1 - CLHS & 7621CT2 - CSHS)

Mar 2026 · 2nd Semester

The course will concentrate on skills and attributes needed to fill entry level culinary and food service positions. Instruction includes training in the fundamentals of basic food production, nutrition and sanitation, and management and services. Students will receive instruction on safety and sanitation and will be given the opportunity to take the Food Protection Manager Certification exam. Grade Level(s): 11-12 Prerequisite(s): Culinary Arts. Abbreviation: ADCULART Endorsement: Business & Industry Included in Class Ranking GPA: No NCAA Approved Core Course: Nostudents are responsible for cost of chef coat/pants; application required. This course provides training to prepare students who are interested in pursuing a career in culinary arts or related fields. Students will develop food preparation skills in a variety of areas related to the culinary arts. These include principles of cooking, sauces, soups/stocks, cooking methods, garnishing, baking, pastries, and desserts. Professional skills related to employability, customer service and the dining experience will be reinforced and practiced. Other content areas of the program include equipment and technology, culinary nutrition, creating menus, recipe conversion, cost control techniques, and plating and presentation of food. Grade Level(s): 12 Prerequisite(s): Advanced Culinary Arts. Abbreviation: PRACCUL2