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Offered: Grade 11, 12
Credit: 1.0
Length: Year
Prerequisite: Culinary Arts 1 “C” or higher
Type of Credit: Elective, Arts Elective

This course has increased laboratory instruction and activities so students may develop their skills in using commercial equipment and tools safely and quickly in the preparation of food. Instructional units include planning, scheduling, and simplifying work patterns; cost and portion control; customer relations; management of time, energy, space; and using standard recipes.