River City High School

Culinary Arts Pathway

The CULINARY ARTS PATHWAY is a sequence of 4 courses in the Hospitality, Tourism, and Recreation industry sector.

In all Career Technical Education (CTE) courses you can expect: Rigorous Academics, Technical Mastery & Professional Skills.

The courses need to be accomplished in succession with a C- or better in the capstone course in order to be considered a pathway completer. Additional participation in the Career Technical Student Organization: Family, Career & Community Leaders of America (FCCLA) is encouraged. Possible certifications to be earned in the pathway courses: ServSafe Food Handler Certificate, Work Ready Certificate issued by the California Restaurant Association & ServSafe Food Manager Certificate.

Do you like being the center of attention? Socializing with a variety of people? Are you a multi-tasker? Trend-setter? Follower of fun and an outgoing person? Then you would be perfect for the field of culinary arts! Whether you like to show off your creativity by creating delicious and beautiful dishes or have a passion for hospitality, this program will challenge and motivate you.

In this pathway students learn uncompromising hospitality. Hands-on experiences from facilitating excellent events, menu development, and guest service, students will master the latest industry standards. To demonstrate comprehensive training in all aspects of culinary arts, students will earn industry recognized certificates such as; a food handlers card, Work-Ready certificate issued by the California Restaurant Association, and a Certificate of Achievement Award from the National Restaurant Association.

SUMMARY OF COURSES

Culinary I

Year: 9 - 12

RCHS Graduation Requirement: Elective

UC/CSU - G

(Bryte Campus)

This course introduces the foundational skills required for all entry-level food preparation courses. Topics include the development of job skills, equipment utilization, weights, measurements, knife cuts, speed and accuracy, as well as kitchen product identification and basic cooking techniques. Students will participate in cooking labs, as well as a variety of classroom activities. 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.

Restaurant and Hospitality Management

Year: 9 - 12

RCHS Graduation Requirement: Elective

UC/CSU - G

(Bryte Campus)

Prerequisite: Culinary I

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 Bryte Garden Café; effectively managing a beverage service facility; Instruction included topics such as creating nutritious menus; planning, selecting, storing,preparing, serving, and selling quality food and food products; meal management; food in culture; ; food photography and stop motion videos. Students will be prepared for employment in institutional, commercial, or independently owned food establishments.

Culinary II

Year: 10 - 12

RCHS Graduation Requirement: Elective

UC/CSU - G

(Bryte Campus)

Prerequisite: Culinary I and Restaurant and Hospitality Management
This course will explore advanced cooking methods and creative culinary techniques while adding new cooking skills. Students will be introduced to food science, nutrition, garnishing, and plate presentation. Students will learn effective communications skills, leadership and management essentials, and operational costs. An emphasis will be placed on careers related to food service and postsecondary degrees in food service related fields.

POTENTIAL CAREERS

High School Diploma	2 Year College Degree	4 Year College Degree
Food Preparation Worker	Food Inspector	Registered Dietician
Food and Beverage Wait Server	Dietetic Technician	Food Technologist
Dietary Aide	Food Production Chemist	Sous/Executive Chef
Food Product Tester	Food and Beverage Director	Food and Beverage Analyst
Line Cook	Food Service Manager	Food Service Director
Bakery Helper	Caterer	Food Stylist
Front Desk Worker	Convention Planner	Convention Coordinator