Culinary Arts I

• Culinary Arts I (FCS7856) 
• Length/Credit: 1 semester/0.5 units 
• Grade: 9, 10, 11, 12

Description: Students will be introduced to the principles and practices of working with food and culinary equipment. Students will practice the basic skills and knowledge necessary for food preparation by planning, preparing, and evaluating a variety of simple, economical, and nutritious dishes. Areas of focus include baking, egg products, and grains. Students will survey careers in the areas of hospitality.

Culinary Arts II

• Culinary Arts II (FCS7857) 
• Length/Credit: 1 semester/0.5 units  
• Grade: 9, 10, 11, 12 
• Prerequisite: Culinary Arts I 

Description: Students will expand upon principles and methods of cookery. Areas of focus include the preparation of yeast breads, soups, meats, and the development of knife skills. Students will continue to develop and refine skills regarding safety, sanitation, kitchen management techniques and survey careers in the areas of hospitality.

Culinary Arts III

• Culinary Arts III (FCS7858) 
• Length/Credit: 1 semester/0.5 units 
• Grade: 10, 11, 12 Prerequisite: Culinary Arts II Industry Credential: ServSafe Food Handling

Description: Students will focus on pastry preparation, cake preparation and decoration, ethnic cuisines, and influences on cuisine and quick prep dinner dishes. Students will continue to refine and develop skills regarding safety, sanitation, nutrition, kitchen management techniques, and personal qualities for employment success. Students will also demonstrate a small commercial food service experience.

Culinary Arts IV

• Culinary Arts IV (FCS7859) 
• Length/Credit: 1 semester/1 unit (scheduled as double period for one semester) 
• Grade: 10, 11, 12 Prerequisite: Culinary Arts III Industry Credential: ServSafe Allergens 

Description: Students will advance skills in safety and sanitation, including HACCP. Students will demonstrate garnishing and flavor concepts. Students will examine cultural influences, regional cuisine, and careers in the hospitality industry. Students will apply concepts of kitchen management and food service operations to implement a restaurant experience.

Internship

• District 300 Internship Program (BUS6869/BUS6870) 
• Length/Credit: May be taken for 1 semester/1.0 unit or 2 semesters/2.0 units (each semester is scheduled as a double period, may also be combined with early release in order to provide robust internship experience). 
• Grade: 11, 12 Prerequisite: 2.5 unweighted GPA (cumulative) 
• Other Info: An application and interview are required prior to enrollment in the program for the following school year.

Description: The District 300 Internship Program is a partnership between the high schools and the industrial, business, professional, and service communities of the Fox Valley area. The program provides students with an opportunity for hands- on career exploration allowing them to observe daily operations, dialogue with personnel, and gain an understanding about how a particular job/career functions within a total system. Interns receive credit per semester per district guidelines. Interns are not paid and devote a total of 55 to 65 hours over a semester to their internship (ten hours are spent doing career related course work with the program coordinator). An application and interview are required prior to enrollment in the program for the following school year.