This course prepares students for occupations and higher education culinary programs related to the entire spectrum of careers in the food service industry.
Topics include, but not limited to:
Instruction and intensive laboratory experiences include commercial applications of principles of products; using and maintaining related tools and equipment; baking and pastry skills; managing persons with special requirements; and related research, development, and testing. Intensive laboratory experiences may be either school base or “on-the-job” or a combination of the two.
This course is aligned with the following Post-Secondary courses for Dual Credit:
Students completing this program may choose to continue their culinary education by taking Advanced Culinary Arts, if they are current junior, enroll in a 2 and/or 4 year post secondary degree program if they are a current senior, or gain employment in a variety of food service operations.
This course prepares students for higher education culinary programs and occupations related to the food service industry.
Major topics for this advanced course include:
Culinary Arts II allows students to explore more complex recipes, independent projects, and lead the kitchen. Students will display their skills by preparing and serving food for catering events and when operating the Greater Lafayette Career Academy restaurant and bake shop.