Culinary Arts 2 is the second course in the Culinary Arts Career Technical Education (CTE) program. This yearlong course includes academic and hands-on activities that relate to the topics being covered. Students will be using the National Restaurant Association ProStart Level One & Two Curriculum.  The class provides information that aligns with the Hospitality & Tourism career standards; applied learning in Literacy and Math. By the end of this course, students will have the opportunity to obtain SafeStaff® certification, if they have not already done so in Culinary 1 and ServSafe® food manager certification, which includes basic food handler training.  Florida Statute 509.049 requires this training to work in a food service establishment in Florida.  Having this training can make you highly employable in the food service industry.

The Florida CTE Standards/Benchmarks covered throughout the school year include:

• Exhibit the ability to follow state mandated guidelines for food safety and service.

• Identify and explain front-of-the-house and back of the house duties.

• Apply principles of food science in cooking techniques.

• Present food and beverage items to meet creativity aspects as well as quality standards.

• Describe and apply the basic principles of nutrition.

• Identify and apply the basic principles of nutrition.