This course is the second step in the Culinary Arts Pathway. Experiences will highlight food safety and sanitation, careers, introduce knife skills and cooking techniques, and basic culinary skills related to stocks, sauces, and yeast breads. There will be a focus on career readiness. Student leadership and competitive events (FCCLA) may be integrated into this course
| Course ID: | CTE392263 |
| Credits: | .5 |
| Course Length: | 1 Semester |
| Grades Offered: | 9-12 |
