Curie Metropolitan High School – Culinary Arts III (CTE)

Mar 2026 · 2nd Semester

This is the third course in the three-year sequence of the Culinary Arts pathway. This course will examine the following topics: cost control; equipment operation; vocabulary; sanitation license criteria. The use of industrial equipment, procedures, terminology, and training will be emphasized. Three culminating activities are associated with this class including Passport on a Plate, Student Cafe, and Employability Skills Expo. Students will choose either Passport on a Plate or Student Cafe and then plan, prepare, and execute a lunch and presentation based on one of the ethnic cuisines studied. The Employability Skills Expo will consist of interviews with industry partners for soft skills and job readiness.