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

Mar 2026 · 2nd Semester

Endorsement: Business & Industry $$ 20$ class fee; students are responsible for cost of chef coat/pants; application required. Location: CLHS & CSHS; students must provide their own transportation. Culinary Arts is designed to provide job-specific training opportunities in the food service and hospitality industries. The course will concentrate on skills and attributes needed to fill entry level culinary and food service positions. Instruction includes training in the fundamentals of basic food production, nutrition and sanitation, and management and services. Students will receive instruction on safety and sanitation and will be given the opportunity to take the Food Protection Manager Certification exam. Endorsement: Business & Industry $$ 20$ class fee; students are responsible for cost of chef coat/pants; application required. Location: CLHS & CSHS; students must provide their own transportation. 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. 7690 Practicum in Culinary Arts (7690CT1 - CLHS & 7690CT2 - CSHS), 2 credits (state) $$ 20$ class fee; application required; students are responsible for cost of chef coat/pants. This practicum course will provide internship experience for students that have completed Culinary Arts and Advanced Culinary Arts. Students will practice advanced levels of food preparation and presentation skills and will continue to develop professionally in all areas of culinary arts.