Nevada Joint Union
High School District

 

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.

• 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.