Curie Metropolitan High SchoolCulinary Arts II (CTE)

Mar 2026 · 2nd Semester

This is the second course in a three-year sequence of the Culinary Arts pathway. Students will review and continue working towards mastery of knife skills, safety/sanitation/security procedures, nutrition concepts, and menu planning. Students will work towards mastery of intermediate level food preparation and presentation as well as the use of industrial equipment, procedures, and terminology. Through project-based learning experiences and presentations, students will receive collaborative evaluations of competencies from school and industry professionals. Some of the following topics will be examined: baking yeast bread; researching careers; researching post-secondary education/training; exploring internships and jobs; participating in culinary competitions.

Grades: 11

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