Frederick High – Culinary Arts, Culinary Option

Mar 2026 · 2nd Semester

2 cr.Grades 11-12 In this American Culinary Federation certified program, instruction is provided in professional food preparation and related areas such as catering and hotel/restaurant management. Hands-on cooking tasks are combined with historical and theoretical aspects of culinary arts. Topics include: equipment operation, safety, and sanitation; stocks, soups, and sauces; meat, poultry, and seafood cookery; vegetable and starch cookery; cold food production; Garde Manger; menu planning; recordkeeping and service operations, including food costs, recipe conversion, and front-of-the-house ...