Culinary Arts 3 Credit Program

Students will be able to experience get a taste of the culinary field in this 3 credit afternoon class. Time will be spent in the classroom as well as preparing food in a professional kitchen environment. They will help produce food that is sold in the Notre Dame Pride Rock Cafeteria as well as food for the catering functions that happen throughout the semester.

Culinary Arts 5 Credit Program

This course provides the opportunity for a student to participate in the daily operation of the high school cafeteria. Culinary Arts 5 credit occurs during the morning periods of Period 1 and Period 2. With the completion of three semesters in the program and 15 modules, a student may write the first year apprenticeship test and will be accredited some of their first year professional hours. Most of the student’s learning time will be spent with hands-on learning methods focusing on daily production of food items to sell in the cafeteria. Modules offered may include Apprenticeship Safety, Meat and Seafood, Breakfast Cooking, Stocks and Soups, Cooking Proteins, Starches and Salads, Breads and Cookies, plus other offerings.

Food Studies 10/20/30

Separate from Culinary Arts, this course introduces students to nutrition, food preparation and presentation, and safe and sanitary food handling in the kitchen and in the workplace. Students will be mastering the fine art of “Soups, Stocks and Sauces” and “Cake and Pastry”, as well as developing an appreciation for cultural, historical, and sociological aspects of food by studying “International Cuisine”.

The 30 level program is designed specifically for students who are considering pursuing a career in the food industry. This course requires students to independently and creatively build on the skills and knowledge learned in Foods 10/20. They will have the opportunity to exercise their creativity through a large scale baking project, such as cakes or gingerbread houses in the “Creative Baking” course.“International Foods” and “Advanced Yeast Products” are also areas of study within this course

Culinary Arts & Foods

Culinary Arts 3 Credit Program

Students will be able to experience get a taste of the culinary field in this 3 credit afternoon class. Time will be spent in the classroom as well as preparing food in a professional kitchen environment. They will help produce food that is sold in the Notre Dame Pride Rock Cafeteria as well as food for the catering functions that happen throughout the semester.

Culinary Arts 5 Credit Program

This course provides the opportunity for a student to participate in the daily operation of the high school cafeteria. Culinary Arts 5 credit occurs during the morning periods of Period 1 and Period 2. With the completion of three semesters in the program and 15 modules, a student may write the first year apprenticeship test and will be accredited some of their first year professional hours. Most of the student’s learning time will be spent with hands-on learning methods focusing on daily production of food items to sell in the cafeteria. Modules offered may include Apprenticeship Safety, Meat and Seafood, Breakfast Cooking, Stocks and Soups, Cooking Proteins, Starches and Salads, Breads and Cookies, plus other offerings.

Food Studies 10/20/30

Separate from Culinary Arts, this course introduces students to nutrition, food preparation and presentation, and safe and sanitary food handling in the kitchen and in the workplace. Students will be mastering the fine art of “Soups, Stocks and Sauces” and “Cake and Pastry”, as well as developing an appreciation for cultural, historical, and sociological aspects of food by studying “International Cuisine”.

The 30 level program is designed specifically for students who are considering pursuing a career in the food industry. This course requires students to independently and creatively build on the skills and knowledge learned in Foods 10/20. They will have the opportunity to exercise their creativity through a large scale baking project, such as cakes or gingerbread houses in the “Creative Baking” course.“International Foods” and “Advanced Yeast Products” are also areas of study within this course