Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field. Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, hospitality careers, nutritional concepts, recipe basics, proper kitchen tools and equipment, and kitchen staples.

• Credits:  1.0 (Grade Level:  9-10 / Prerequisite:  None)

Culinary Arts II is an applied-knowledge course to prepare students for careers in the culinary field. Upon completion of this course, proficient students will have a working knowledge of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, cooking principles, and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training in the culinary arts program of study at the secondary and postsecondary levels.

• Credits:  1.0 (Grade Level:  10 / Prerequisite:  Culinary Arts I)

Dual Enrollment Culinary Arts provides the student with a cursory understanding of fundamental culinary theory and techniques by exposing the student to the basic principles of culinary arts. The primary goal of this class is to acquire the culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry.  

• Credits:  1.0 (Grade Level:  11 / Prerequisite:  admission into U of M Dual Enrollment Program)

Special Note:  Upon successful completion of the course, 6 hours of college credit (HPRM 2012/HPRM 2016) will be awarded by the University of Memphis.

Dual Enrollment Culinary Arts II provides the student with a cursory understanding of introductory theory and techniques of the baking and pastry arts. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced will include baking mise en place; yeast breads; pastry doughs and batters; custards, creams and mousses; fillings, frostings, and dessert sauces; and plated desserts. Students will earn ServSafe Certifications.

• Credits:  1.0 (Grade Level:  12 / Prerequisite:  Dual Enrollment Culinary Arts)

Special Note:  Upon successful completion of the course, 3 hours of college credit (HPRM 2013) will be awarded by the University of Memphis.