Lone Star High School – Introduction to Culinary Arts

Mar 2026 · 2nd Semester

During this full year course, students will pursue a Texas Food Handlers food safety certification. This course is also designed to introduce students to the methods and concepts of food preparation. Laboratory practice will parallel class work. Also, included in this course are the different aspects of the restaurant setting, including both front and back of the house. Students will have the opportunity to participate in related career and technical organizations & educational study trips as well as explore career opportunities and pathways in the Hospitality & Tourism Program of Study. Testing and materials fee is required for this course. Texas Food Handlers and/or ServSafe Managers Certification is REQUIRED. Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. This course offers direct hands-on experience and instruction in Back of House, restaurant operations, as well as catering opportunities. Students must be able to stand for long periods of time, as well as pick up/lift 10 pounds. Students need to grasp Algebra. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations. Materials fee is required for this course. The one-year e-Foodhandlers certification will not be permissible to enter this class. In Food Science students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. This is a course designed to help students understand and integrate the knowledge, skills and practices of the Food Science industry through the application of the biochemistry of food and nutrition. Materials fee may be required for this course. This course may qualify as a science credit. This course is a unique advanced culinary arts that provides hands-on opportunities for students to participate in a real commercial kitchen setting. Culinary Arts II integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace. Students are taught employability skills, which include job-specific skills applicable to their training plan, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development. Advanced Culinary Arts is relevant and rigorous, supports student application of academic standards, and effectively prepares students for college and career success. This course offers hands-on experience and instruction in both Front of the House and Back of the House, restaurant operations, as well as catering opportunities. Students must be able to stand for long periods of time, as well as pick up/lift 10 pounds. Students need to grasp Algebra. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricula organizations. This course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics covered include the use of hand tools and large equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, piping, meringues, cut-in, straight dough, quick breads, yeast breads, custards, frozen desserts, cake decorating, and sauces. Students will also be introduced to advanced cake assembly, laminated doughs, chocolate work, plating, and specialty showpieces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material. Course fee is required by Collin College.