Culinary 1

Course: CT501SSA

Length & Credit: 1 trimester/.5 credit/ SA, not repeatable

Grade(s): 9, 10, 11, 12

Prerequisites: None

This course is designed to give students hands-on experience with food. Each individual will have the opportunity to prepare portions of the menu being served at the student operated restaurant. In addition, students will gain an understanding of the basic safety and sanitation issues regarding food preparation and restaurant requirements. This class is designed for all levels of students and will allow those with a desire to explore the food profession more in depth, as well as learn survival food preparation for life.

Culinary 2

Course: CT502SSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 9, 10, 11, 12

Prerequisites: Successful completion of Culinary 1

This course continues to give students hands-on experience with food. Each individual will have the opportunity to prepare portions of the menu being served at the school’s student operated restaurant. This class is designed for students who have taken Culinary Basics and will allow those with a desire to explore the food profession more in depth, as well as learn survival food preparation for life. Those students interested will practice their skills and participate in competition.

 

CN Culinary 3 – CN CUL101

Course: CT503CSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 11, 12

Prerequisites: Successful completion of Culinary 2 with a B or higher

College Credit: COCC, 4 credits, $99 per credit hour

This course meets the graduation requirement for Careers.

Advanced Culinary is designed to give students a more in depth experience with food. Students will be involved in all aspects of running the school restaurant, as well as have the opportunity to attend regional and state competitions. This class is designed for students with a more advanced level of knowledge, and will allow those with a desire to explore the food profession a more in depth look at the world of the culinary profession.

 

Baking & Pastry 1

Course: CT508SSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 9, 10, 11, 12

Prerequisites: Successful completion of Culinary 1

Baking & Pastry 1: 

This Course prepares you for successful careers as baking and pastry professionals through building a foundation of principles and skills and then using specific applications and recipes. Students will be able to prepare a wide array of baked goods, pastries, and confections. The combination of classroom and kitchen lab learning in this course gives students an overview of standard kitchen practices, culinary vocabulary and baking techniques. Students are introduced to both everyday and specialized kitchen tools and equipment, commonly used ingredients and their properties. They also learn professional standards of personal hygiene, workstation sanitation, and general kitchen safety.

 

Baking & Pastry 2

Course: CT509SSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 9, 10, 11, 12

Prerequisites: Successful completion of Baking & Pastry 1.

Baking & Pastry Two: This course further prepares students for successful careers as baking and pastry professionals through building a foundation of principles and skills and then using specific applications and recipes. Students will be able to prepare a wide array of baked goods, pastries, and confections. The combination of classroom and kitchen lab learning in this course gives students an overview of standard kitchen practices, culinary vocabulary, and baking techniques. Students are introduced to both everyday and specialized kitchen tools and equipment, commonly used ingredients and their properties. They also learn professional standards of personal hygiene, workstation sanitation, and general kitchen safety.

 

CN Baking & Pastry 3

Course: CT510CSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 10, 11, 12

Prerequisites: Successful completion of Baking & Pastry 1 and Baking and Pastry 2

College Credit: COCC, 4 credits, $99 per credit hour

Baking & Pastry 3 is a College Now course aligned through Cascade Culinary Institute’s Baking Program. Students have the opportunity to earn four college credits from COCC. BAK101/Baking & Pastry 3 covers advanced theory and skill sets used throughout the field of baking and pastry. Students will gain a working knowledge of the major methods such as creaming, blending, meringues, cut-in, straight dough, custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material.

Ravens Cafe: Culinary Catering and Menu Development 

NEW COURSE

Course: CT517SSAA, CT517SSAB, CT517SSAC
Length & Credit: 3  trimesters/1.5 credit/ SA
Grade(s): 10, 11, 12
Prerequisites: Culinary 1 and Culinary 2
Ravens Cafe offers an immersive year-long culinary experience focusing on catering and menu development. Students will learn foundational principles of catering, develop essential culinary skills, actively participate in organizing and executing catering events, and engage in creative menu development. Between events, students will experiment with and perfect recipes, ensuring readiness for future occasions. Upon completion, students will possess a comprehensive skill set in catering, event management, and menu development, ready to pursue further studies or careers in the culinary arts.

 

Culinary Project A, B, C

Course: CT343SELA, CT343SELB, CT343SELC

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 11, 12

Prerequisites: Teacher Approval

The Projects series of courses are meant to offer students the opportunity to expand their knowledge and understanding through hands-on, real world projects through continued development and implementation of their professional skills acquired through previous coursework.  Students will get to choose a subject area and pursue research, development and implementation of a project.  Such projects might include but are not limited to; management, retail design and merchandising, accounting processes, banking and financial systems, project management, marketing and promotion, entrepreneurship, etc. Students will plan, implement, evaluate and reflect on their progress to enhance their learning to better prepare them for today’s workplaces. 

Each course will be guided by the following types of projects:

I: Beginning projects, home/individual solutions

II: Intermediate projects, solutions for others

III: Advanced projects, solutions for local businesses

IV: Professional/Entrepreneurial, solutions for larger problems or original ideas

Note: These courses will require students to work independently, and may include traveling off campus during school hours in order to meet with community members, acquire materials, and conduct research.  If this is necessary, the student must provide their own transportation.

 

For Culinary Mentorship, Work Experience & Internship courses (See CTE Applied Careers, Work Experience & Tutoring)