CTE- Culinary Arts

Culinary Arts

In the Culinary pathway students learn from a variety of experiences: frequent hands-on cooking labs, guest chefs, cooking competitions, videos, demonstrations, group projects and in-class reading assignments. The knowledge and skills are acquired within a sequential, standards-based pathway program that integrates hands-on projects, work-based instruction, and dual enrollment opportunities through Lake Tahoe Community College. Standards in this sector are designed to prepare students for technical training, postsecondary education, and entry to a career.

CTE Career Pathway: Culinary Arts (Food Service & Hospitality)
Course I	Course II	Course III
Beginning Culinary Arts CSU/UC "G" +Dual Enrollment LTCC CUL101 & CUL 161 #9227 or #8020 (concentrator)	Intermediate Culinary Arts *PR 8020 +Dual Enrollment LTCC CUL102 #9227 or #8020 (concentrator)	Advanced Culinary Arts +Dual Enrollment LTCC CUL104 #9227 or #8021 (Capstone/repeat credit) *PR

* Receives CSU/UC, A-G credit
+ College Credit Option

Beginning Culinary Arts

Grade Levels: 9-12
Repetitions for Credit: No
Prerequisites: No
+Dual Enrollment Lake Tahoe Community College CUL 101 & CUL 161

This is a year-long introductory food and nutrition course. Students receive training in kitchen safety and sanitation, equipment and facility use, culinary math, knife skills, properties of ingredients, farm to table philosophies and food preparation techniques. All students will be trained in ServSafe and will have the opportunity to complete the ServSafe Managers Course. Students will also be educated in the many professions of the Culinary world. Students learn from a variety of experiences: frequent hands-on cooking labs, guest chefs, cooking competitions, videos, demonstrations, group projects and in-class reading assignments. Students cook several delicious dishes each week. Communication, interpersonal skills, time management and other job-related skills are emphasized. This course offers the opportunity to take a dual credit course through Lake Tahoe Community College.

Intermediate Culinary Arts

Grade Levels: 10-12
Repetitions for Credit: No
Prerequisites: Beginning Culinary Arts
+Dual Enrollment Lake Tahoe Community College CUL 102

This intermediate course is for the serious student interested in furthering their culinary knowledge and skill. The curriculum builds on concepts introduced in Beginning Culinary Arts with continued emphasis on integrating academics and job-related practices. Advanced skills are developed through the units on culinary math, knife speed and accuracy, equipment utilization, sanitation, menu planning, large volume food production, standardized recipes, cost analysis, and modern and classical food preparation technique. Culinary applications include: stocks and soups, sauces, poaching, roasting, sautéing, braising, cold food preparation, cheese and garnishes, meats and fish, grains, legumes, and pasta, appetizers, and an extensive unit on breads and desserts. Students will also have the opportunity to take part in our food service operation from our commercial grade kitchen, The Miners Diner. Interested students can also take advantage of Culinary internships, both on and off-campus. Finally, the study of world cuisines will play a large role in Intermediate Culinary. This course offers the opportunity to take a dual credit course through Lake Tahoe Community College.

Advanced Culinary Arts

Grade Levels: 11-12
Repetitions for Credit: No
Prerequisites: Intermediate Culinary Arts
+Dual Enrollment Lake Tahoe Community College CUL 104

This course will introduce students to the principles and practices of baking and pastry arts. Understanding baking requires a more scientific approach than cooking; therefore, there will be greater emphasis on food chemistry and science and scientific experimentation. Students will learn the broad range of basic baked goods including breads, rolls, pies, cakes, and cookies as well as be introduced to the concept of pastry arts by making puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry preparations. In the lab, students will apply the theory that they learn in the lecture to produce baked and pastry goods. Students will also have the opportunity to participate in both on/off-campus internships via our Miner Diner and local restaurants. This course offers the opportunity to take a dual credit course through Lake Tahoe Community College.