Advanced Culinary Arts 2 Units:
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Mrs. Connie Lund
1294 © Advanced Culinary Arts II 1 yr. 12 1.0
(ProStart year II)
Units covered include history of foodservice, potatoes and grains, lodging industry overview, art of science, desserts and baked goods, marketing and the menu, purchasing and inventory control, meat, poultry, seafood, standard accounting practices, stocks, soups, sauces, tourism and the retail industry, and communicating with customers. NRAEF skills test completes year II program.
Prerequisite: 1293Upon successful completion of ProStart I and ProStart II students will be prepared for higher-level career opportunities or advanced placement in post high school programs in Culinary Arts and Hospitality. New this year, students successfully completing this course have the option to earn 2 LTC credits (LTC course: Product Identification and Purchasing).