Culinary Arts III
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Syllabus
Units
Assessments

 

 

 Welcome

to

Dr. Marsella's

863

Culinary Arts / Baking / Food Service 3

 

This advanced course strengthens students' management, cooking, and baking technical skills. The students will increase their knowledge of ingredients, international cuisine, styles of service, and how food service events are performed. Upon successful completion of this two-year program, students taking and passing the National Occupational Competency Test will receive an American Culinary Certificate. This certificate entitles the student to post-secondary educational opportunities.  Community service activities are embedded in this course.  Students will explore post secondary opportunities through visits to post-secondary instructions and industry related guest speaker.  This course meets for two blocks every other day.

Big Ideas Covered in this Course

Advanced Baking Fish & Shellfish
Garde Manger Desserts
Culinary Nutrition Cost Control Techniques
Menu Planning NOCTI Written & Practical Exam Preparation