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PTF501: Culinary Arts II (2010-2011)

CURRICULUM PROGRAM: Career and Technical Education
COURSE TITLE: Culinary Arts II
CALENDAR YEAR: 2010-2011

About the Program:
Culinary Arts II prepares students for careers in the Hospitality and Tourism industry. The course sequence focuses on advanced duties and tasks performed by professionals in Restaurant, Food and Beverage Service as well as pre-employment and employment skills.

Major Concepts/Content: The Culinary Arts courses will teach the skills required for a career in the restaurant and food industry. This course builds on the skills learned in Culinary Arts I. This course consists of practical training in the kitchen. Students will learn advanced knife skills and food preparation techniques as well as practical sanitation skills. Further advanced instruction in table service, baking, pastries, and management techniques are emphasized.

Major Instructional Activities: Instructional activities are provided in the classroom setting, using hands-on experiences with tools, equipment, and materials related to course content and a field environment (restaurants, food establishments. Students will be required to plan, design, and prepare foods; investigate content-related occupations; assume leadership roles and work cooperatively.

Major Evaluative Techniques: Student will be evaluated on in class activity, homework assignments, projects or their progress at an intern site.

PTF501 Culinary Arts II Course Description
PTF501 Culinary Arts II Student Competency Record

This course can be used to partially satisfy the requirements for an endorsement in the following pathways.

Cluster | Pathway | Required/Recommended/Related
Hospitality and Tourism | Restaurant and Food and Beverage | Required