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.
