Lincoln High School – Culinary Arts 3-4: Intermediate

Mar 2026 · 2nd Semester

Culinary Arts 3-4 is a year-long course with an emphasis on advanced culinary and baking techniques. We will be perfecting and building on skill sets acquired during the Intro to World Cuisine course. Students will learn about ingredients, preparation techniques, and flavor profiles. This course will involve the use of more extensive food preparation techniques, as well as expand upon lessons taught in the introductory course regarding menu planning, food-costing and recipe development, writing and modification. We will also focus on the different aspects of producing food commercially. Students will create and build their own “Bakery or Cafe”, including developing logos, marketing and promoting, costing and pricing their product. Students in this class must participate in two or more volunteer events before or after school per semester. The course will build upon students’ knowledge of safety and sanitation practices by teaching them principles of food storage and handling in the context of restaurants, hotels and other large-volume venues. Advanced Culinary and Baking will further prepare students for life after high school, careers in food production (found in hotels, healthcare facilities and restaurants) and other culinary careers. Working with and the use of all ingredients are a required part of the learning process throughout this course. This is NOT a dairy, gluten or nut-free classroom.