Food Service/Culinary Arts
Students will be trained for career opportunities in the food service/culinary arts industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and to use and maintain commercial food service equipment. They will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and fast food business operations. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events (FCCLA) may be integrated into this course.
Strands and Standards
Test Points by Strand
- Test Number: 345
- CIP Code: 34.01.00.00.170
- Levels: 11-12
- Course Length: 1.0 Credit
- Number of Questions: See Test Points by Strand
- Test Duration: 45-90 Minutes
- Eligibility: Successful completion of the course strands and standards.
Required Tracking Form
The performance documentation is required to be submitted to the school testing coordinator on the day of the test.
Optional Tracking Form
The student performance evaluation is a required component of the skill certification process. Each student must be evaluated on the required performance objectives. Performance objectives my be completed and evaluated any time during the course.
Summary Score Sheet
Students who achieve 80% (moderately to highly skilled) on all performance objectives and 80% on the written test will be issued a CTE skill certificate.