High School Course Guide

In this course, students study all aspects of the food service industry including safety and proficiency in food preparation and storage, equipment use, all cooking methods, service, menu planning, and record-keeping. Through coursework and lab experience, this course is designed to build fundamental skills that will prepare students for a successful career in the culinary industry. Students work in teams and take on the roles of industry professionals. All students will take the end-of-course assessment for ProStart certification.

Eligible for DMACC or WITCC Articulation. To allow students time at the workplace site, Internship course #X065 is recommended.