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3000
Culinary Arts I
FA300A/B 770
This introductory course provides students interested in a career in food service with practical knowledge and theory as well as introducing and mastering appropriate culinary skills needed for the food service industry. Students will receive instruction through classroom and laboratory experiences by using commercial equipment for preparing food in small and large quantities.
Study will include: orientation to all aspects of the food industry, food preparation, quantity production, quality control of food preparation, safety and sanitation, and planning and budgeting. The course provides students with the necessary information and experience to prepare them for the Department of Public Health sanitation examination.
Training experiences involve equipment and facilities that simulate those found in business and industry. Student will be introduced and encouraged to participate in FCCLA leadership Activities.
Length of course:
2 Semesters
Credits per semester 1
Grade level:
11
and 12
Prerequisite:
Food
and Nutrition I
Dual Credit:
- Rend Lake College: CULA 1205—Food Sanitation (1 credit hour)
3100
Culinary Arts II
FA310A/B 796
This advanced course is a continuation of Culinary Arts I using classroom and laboratory instruction appropriate for the food service industry. Culinary skills will be further developed and reinforced in the areas of: selecting food, food preparation, planning menus, catering, quantity cooking, using commercial equipment, planning and decision making.
More emphasis is placed on management/budgeting skills, human relations, and personnel selection and supervision. Training experiences involve equipment and facilities that simulate those found in business and industry. Student will be introduced and encouraged to participate in FCCLA leadership Activities.
Length of course:
2 Semesters
Credits per semester 1
Grade level:
12
Prerequisite:
Culinary
Arts I
Dual Credit:
- Rend Lake College: CULA 1207—Culinary Math (1 credit hour)
