CULINARY SKILLS 3-4
140351/140352
This course allows students to continue their exploration of the food service industry. Students will develop skills used within the food services environment and experience in-depth study and practice through catering experiences, including support in the large volume Teacher/Administrative Center cafeteria and managing the Career Center café. This course must be taken in conjunction with CC Intern 1 and 2.
Prerequisite: Culinary Skills 1-2
Duration: Full year
Credit: 4 per year (2 for Culinary Skills and 2 for CC Intern)
Grade Level: 11, 12
CULINARY SKILLS 5-6
140361/140362
This course is for the most advanced culinary students in the district. Chefs-in-training will expand their skill development in the creation of fine cuisine. Students will manage all facets of a catering operation, including business planning, record keeping, and serving. This course must be taken in conjunction with CC Intern 3 and 4. Students will intern at area restaurants or food service establishments. Examples of career opportunities include: chef, kitchen manager, caterer, restaurant owner, food buyer, and food wholesaler.
Prerequisite: Culinary Skills 3-4
Duration: Full year
Credit: 4 per year (2 for Culinary Skills and 2 for CC Intern)
Grade Level: 12
If you have any questions about the class contact:
Ms. Bakker
557-3700
laura.bakker@ops.org
CULINARY SKILLS 3-4
140351/140352
This course allows students to continue their exploration of the food service industry. Students will develop skills used within the food services environment and experience in-depth study and practice through catering experiences, including support in the large volume Teacher/Administrative Center cafeteria and managing the Career Center café. This course must be taken in conjunction with CC Intern 1 and 2.
Prerequisite: Culinary Skills 1-2
Duration: Full year
Credit: 4 per year (2 for Culinary Skills and 2 for CC Intern)
Grade Level: 11, 12
CULINARY SKILLS 5-6
140361/140362
This course is for the most advanced culinary students in the district. Chefs-in-training will expand their skill development in the creation of fine cuisine. Students will manage all facets of a catering operation, including business planning, record keeping, and serving. This course must be taken in conjunction with CC Intern 3 and 4. Students will intern at area restaurants or food service establishments. Examples of career opportunities include: chef, kitchen manager, caterer, restaurant owner, food buyer, and food wholesaler.
Prerequisite: Culinary Skills 3-4
Duration: Full year
Credit: 4 per year (2 for Culinary Skills and 2 for CC Intern)
Grade Level: 12
If you have any questions about the class contact:
Ms. Bakker
557-3700
laura.bakker@ops.org