Culinary Arts & Hospitality 1 Units:
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Mrs. Connie Lund
1293 © Advanced Culinary Arts I 1 yr 11-12 1.0
(ProStart year I)
ProStart links classroom learning with on the job training through the NRAEF (National Restaurant Association Educational Foundation) program. Units covered include customer relations, preparing and serving safe food, preventing accidents and injuries, kitchen basics, food service equipment, nutrition, breakfast foods and sandwiches, working with people, salads and garnishes, business math, fruits and vegetables, and controlling food service cost. Students can also become ServSafe certified. NRAEF skills test completes year I program.
Prerequisite: Culinary Arts 1 & 2 & 3 or 4 (Requires 3 Semesters of Culinary Arts)