Family & Consumer Science Pathways & Class Offerings
The above matrix helps create a visual for students to see what career pathways they
may be interested, along with course offerings provided here at Plymouth High School.
may be interested, along with course offerings provided here at Plymouth High School.
Classes to take at PHS include:
Restaurant & Food/Beverage Services
Culinary Arts 1 (Basic Chef Skills Course) - Concentrates on nutrition, eating habits, consumer awareness, safety and sanitation, and preparation methods as applied to various components of a meal. Units covered include safety and sanitation, knife skills, kitchen basics, vegetables and fruits, salads and dressings, sandwiches, soups, grains, dairy products, and eggs. This course will emphasize both professional and personal application.
Culinary Arts 2 (Pastry Chef/Bake Shop) - This course focuses on baking fundamentals that cover essential information and skills needed for professional and personal career application. Units covered include safety and sanitation, using recipes and equipment, bakeshop ingredients, quick breads, yeast breads, pies/pastries, cookies, and cakes. Culinary Arts 3 (Culinary Careers) - This course will focus on food production and food related careers with hands-on application. The units include: plate presentation, herbs and spices, professional chef, personal chef, research chef, and hospitality manager. Prerequisites: Culinary Arts 1 & 2 Culinary Arts 4 (World/International Food Exploration) - Areas of study would include regional cuisine of the U.S., International cuisine, and related professional career application. Prerequisite: Culinary Arts 1 & 2 Advanced Culinary Arts I - This course is open to any student with a culinary interest. The ProStart curriculum links classroom learning with on the job training through the NRAEF (National Restaurant Association Educational Foundation) program. Units covered include customer relations, preparing and serving safe food, preventing accidents and injuries, kitchen basics, food service equipment, nutrition, breakfast foods and sandwiches, working with people, salads and garnishes, business math, fruits and vegetables, and controlling foodservice cost. Students can also become ServSafe certified. NRAEF skills test completes year I program. Prerequisite: Culinary Arts 1 & 2 & 3 or 4 (Requires 3 Semesters of Culinary Arts) Advanced Culinary Arts II - Units covered include history of food service, potatoes and grains, lodging industry overview, art of science, desserts and baked goods, marketing and the menu, purchasing and inventory control, meat, poultry, seafood, standard accounting practices, stocks, soups, sauces, tourism and the retail industry, and communicating with customers. NRAEF skills test completes year II program. Prerequisite: Culinary Arts I Upon successful completion of Advanced Culinary Arts I and Advanced Culinary Arts II, students will be prepared for higher-level career opportunities or advanced placement in post high school programs in Culinary Arts and Hospitality. Students enrolled in this course have the option to earn 2 transcripted LTC credits (LTC course: Product Identification and Purchasing). Students earning a 3.0 (on a 4.0 grading scale) in this course will have Advanced Standing at LTC in any program of study that requires Food & Beverage Operations and/or Sanitation for Food Service. 130 Food Science 1 yr. 10-12 1.0 This year-long food science course relates scientific principles to food science and safety. It provides hands-on activities for students to observe the application of science used in the development, preservation, and production of our food products. Current information about food science careers and options for careers within the food industry will be integrated into the course. This course contains both food experiments and food lab activities. Prerequisites: 1 Science course and Culinary Arts 1 or 2 Food Science can be counted as a 1 credit science elective for Plymouth High School graduation. |