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This course is an introduction to culinary arts field. Students will explore the basics of culinary, safety and sanitation. Students will work in a professional kitchen and be exposed to the tools, equipment and techniques to be successful in the food service industry. Students will participate in catering events to practice skills such as food preparation, customer service and kitchen management. Students will take the ServSafe exam, an industry level credential that indicates proficiency in food safety and sanitation in a professional kitchen.

This course will build on the skills learned in Culinary I. Students will apply their learning of the foundations of restaurant management. By using the language and skills of the hospitality industry, students will gain practical experience in a restaurant-style kitchen. Students will learn how to use all industrial kitchen equipment; deep fryers, ovens, grill, broiler, meat slicers, food processors, dough mixers, dishwashing machines and coffee makers. Culinary II students will advance their baking skills and preparation of soups, salads, sandwiches and sauces. Catering events and other leadership activities will provide opportunities to enhance classroom instruction and career development. Students will refine their customer service skills by working with local chefs and community organizations to cost out food, create and prepare menus for catering functions.

Students will combine the knowledge and skills learned in the previous years to specialize in the hospitality industry. The third year student will rotate through the roles of baker, assistant cook, sanitarian and manager towards earning their Pro-Start certification. Students will take on a leadership role at catering events and other community activities. Students will participate in a cooperative education internship experience at local businesses in the community building on their knowledge and preparation as they enter the culinary arts field.