Spoto High School – Culinary Arts 3

Mar 2026 · 2nd Semester

In this course the student will research career opportunities in professional cooking/baking; follow guidelines on food selection, purchasing, and storage; and use communication skills. Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry. Also covered are management skills; how to develop a business plan; and utilization of technology in the workplace. Students will be knowledgeable about food safety manager training/certification training programs that are acceptable in Florida. CULINARY ARTS 4- Track 2 (Advanced Baking) Prerequisite: CULINARY ARTS 3 (Teacher approval required) This course provides opportunities for students to apply their acquired knowledge and skills in culinary related scenarios. Track 2 is a one-credit course focused on advanced pastries. This is a culminating course to develop advanced culinary techniques and skills. Students will learn using modern technology and culinary trends. CULINARY ARTS 4- Track 3 (Advanced Culinary) Grades 11-12 Prerequisite: CULINARY ARTS 3 (Teacher approval required) This course provides opportunities for students to apply their acquired knowledge and skills in culinary related scenarios. Track 3 is a one-credit course focused on advanced culinary skills. This is a culminating course to develop advanced culinary techniques and skills. Students will learn using modern technology and culinary trends.