Culinary and Food Production
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FC 0304 Food Skills & Nutrition I
Grades 9, 10, 11 12 ½ year, .5 credits
This course is an introductory course for students to gain experience working in a professional kitchen environment, while learning the principles of food and nutrition. Emphasis is placed on techniques and technology used in the foods industry. Proper nutrition and simple recipes to achieve good health are taught. Students will learn to prepare simple recipes to achieve good health. Students will learn safety and sanitation competencies, quantity food preparation, food storage requirements, and weights and measures. Students’ objectives will be focused on practical application of skills. Students will investigate careers in the food industry. Basic knowledge for a healthier diet will be emphasized with the Government Plate as a focus. Students will also understand the responsibilities of an individual working as part of a team.

FC 0305 Careers in Food & Nutrition
Grades 9, 10, 11, 12 ½ year, .5 credits
Prerequisite – successful completion of Food Skills & Nutrition (FC 0304) with a “C” or better and the signature of the teacher.
Students will build upon principles learned in Food Skills & Nutrition with more challenging recipes being prepared. An in-depth investigation into careers in the food service and hotel and restaurant management area will be undertaken. Other topics covered are related health issues, job opportunities in the foods world, and principles of restaurant management. This course should be selected by students who have a genuine interest in this area of study.

FC 0316 Culinary Arts
Grades 10, 11, 12      1.00 credits

Prerequisite – Successful completion of both Food and Nutrition I (FC0304) and Careers in Food and Nutrition (FC 0305) with a “B” average or better and the signature of the Culinary Arts teacher.  Food and Nutrition II and Culinary Arts may not be taken concurrently.

This full year course allows students to continue the work they began in Food and Nutrition and Career in Foods II. Topics include Preparing for a Successful Career, The History of Food service, Potatoes and Grains, The Art of Service, Desserts and Baked Goods, Marketing and the Menu, Purchasing and Inventory Control, Meat, Poultry and Seafood, Stocks, Soups and Sauces, and Communicating with Customers. Students create and prepare weekly menus for resale to school staff on a regular basis.
Eligible students may enroll in the Gateway Community College Dual Enrollment Program to earn 3 college credits for the Introduction to Food Preparation course (HSP 101-3 credits).  
Dual Enrollment Eligibility: Students can qualify to apply for Dual Enrollment with a qualifying Math and English score on the SAT/ACT OR by obtaining a minimum of 73% in English I, II or III (or the equivalent to English I, II, or III) AND a minimum of 73% in Algebra I, Algebra II, Pre-Calculus, or Calculus (or the equivalent to Algebra 1, Algebra II, Pre-Calculus, or Calculus).  Students can additionally qualify by taking the Accuplacer at GCC (free of charge) once they have submitted their application forms. 
SAT: English 23+ in Writing and Language or 22+Reading & Math 440+  
ACT: Math 15+ and English 14+