Culinary Arts & Sciences II presents an intense curriculum designed to prepare students for postsecondary education or entry-level employment in the food service industry. This course focuses on the following: cook-to-order entrees; correct cooking of meats, fish and vegetables; pizza and bread making; business entrepreneurship; and food sciences and nutrition.
Students work in a real-world kitchen environment preparing meals for real customers. In addition, advanced baking skills are taught with an emphasis on production costs, profits and loss, scaling formulas, and successfully running a small business. Qualified students may compete in the SkillsUSA competitions, where they can win scholarships and other valuable awards.
Culinary Arts and Sciences II covers the fundamental chemistry, mathematics and technologies required of the successful culinarian. Students will practice scaling formulas and recipes; extrapolating service requirements for banquets; as well as varying essential combinations of ingredients (acids, bases, proteins, and fats) to control their effects on the final products.