MHS Culinary Arts 3 will work from National Restaurant Association's
Foundations of Restaurant Management & Culinary Arts Level Two
Textbook and Curriculum
With successful completion of Culinary Arts 3, 8800530, the student will be able to consistently:
1. Demonstrate successful methods and strategies of using reading, writing and mathematical practices.
2. Research career and advancement opportunities in professional cooking and baking.
3. Follow food identification, selection, and purchasing, receiving, storing, and inventory guidelines.
4. Practice advanced cooking and baking techniques.
5. Apply scientific principles in cooking and baking.
6. Prepare and present food products to meet creativity aspects as well as quality standards.
7. Demonstrate management skills.
8. Comply with laws and regulations specific to the food service and hospitality industry.
9. Develop a business plan.
All culinary students are expected to demonstrate mastery of:
1. Act as a responsible and contributing citizen and employee.
2. Apply appropriate academic and technical skills.
3. Attend to personal health and financial well-being.
4. Communicate clearly, effectively and with reason.
5. Consider the environmental, social and economic impacts of decisions.
6. Demonstrate creativity and innovation.
7. Employ valid and reliable research strategies.
8. Utilize critical thinking to make sense of problems and persevere in solving htem.
9. Model integrity, ethical leadership and effective management.
10. Plan education and career path aligned to personal goals.
1. Demonstrate successful methods and strategies of using reading, writing and mathematical practices.
2. Research career and advancement opportunities in professional cooking and baking.
3. Follow food identification, selection, and purchasing, receiving, storing, and inventory guidelines.
4. Practice advanced cooking and baking techniques.
5. Apply scientific principles in cooking and baking.
6. Prepare and present food products to meet creativity aspects as well as quality standards.
7. Demonstrate management skills.
8. Comply with laws and regulations specific to the food service and hospitality industry.
9. Develop a business plan.
All culinary students are expected to demonstrate mastery of:
1. Act as a responsible and contributing citizen and employee.
2. Apply appropriate academic and technical skills.
3. Attend to personal health and financial well-being.
4. Communicate clearly, effectively and with reason.
5. Consider the environmental, social and economic impacts of decisions.
6. Demonstrate creativity and innovation.
7. Employ valid and reliable research strategies.
8. Utilize critical thinking to make sense of problems and persevere in solving htem.
9. Model integrity, ethical leadership and effective management.
10. Plan education and career path aligned to personal goals.