River City High School

This course is designed to introduce students to the nutrient value, appetite appeal, social significance and implications of the farming industry upon food production. Students will participate in cooking labs, as well as a variety of classroom activities. Students will learn to follow recipes, measure ingredients accurately, and prepare food. Basic food science principles will be introduced. Kitchen safety and sanitation; proper use of equipment; and essential job skills in the food industry will be reinforced as well. This course is UC/CSU A-G approved.This class takes place off campus at the Bryte Career and College Training Campus. Students are off campus for half the day and take a separate academic or career focused course offered at Bryte. Transportation to and from the site is provided.

This course will provide students with opportunities to build upon skills attained in the Culinary I course. Students will be responsible for planning, preparing, and servicing events in the on-campus café; effectively managing a beverage service facility; and developing a passion for the hospitality industry.  Students can apply hours from working in the restaurant and working to cater events towards the 400-hour requirement for the National Restaurant Association Industry Certification that students can acquire in the Culinary II level. This course is UC/CSU A-G approved.This class takes place off campus at Bryte Career and College Training Campus.  Students are off campus for half the day and take a separate academic or career-focused course offered at Bryte. Transportation to and from the site is provided. 

This advanced culinary course teaches skills in food production, preparation, customer service, and teamwork. Students will have an opportunity to cook and serve food in a café style setting. Instruction includes planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products. Additional areas of study will include nutrition, safety and sanitation, use and care of commercial equipment, management of food establishments, cost and profitability analysis, handling customer orders, and food service standards, regulations and laws. Working in the Café periodically during lunch may be required. This course is UC/CSU A-G approved.This class takes place off campus at Bryte Career and College Training Campus. Students are off campus for half the day and take a separate academic or career focused course offered at Bryte. Transportation to and from the site is provided.

GRADE	COURSES
9,10,11	Culinary I
9,10,11	Restaurant, Catering and Commercial Food Production
10,11,12	Culinary II
In order for a student to maximize their industry readiness and to receive a CTE pathway graduation cord, they will need to complete all courses within the pathway.
Classes must be taken in sequential order.
CTSO: Family, Career, and Community Leaders of America (FCCLA)
HONORS:
INTERNSHIP: West Sacramento Home Run (eligible at 16 years of age and completion of 2 courses in a pathway)