Santa Barbara Unified School District

Culinary Arts 1 will provide a hands on learning environment in order to build culinary knowledge and skill sets. This is the first course in a career pathway sequence in Food Service and Hospitality. Students will develop skills in safety and sanitation, knife safety, introduction to commercial food preparation and baking, kitchen hierarchy, technology and career awareness. Additionally, students will develop front of the house skills including cashiering, host/hostess customer service, serving styles and proper table setting. Common Core and CTE standards are infused throughout this course to improve critical and creative thinking, problem solving, literacy and quantitative reasoning. Students will be able to expand their awareness of history art, math, science and language through food. It is the goal of this course that all students have strong training and skills that are necessary in the industry.

Culinary Arts 1 will provide a hands on learning environment in order to build culinary knowledge and skill sets. This is the first course in a career pathway sequence in Food Service and Hospitality. Students will develop skills in safety and sanitation, knife safety, introduction to commercial food preparation and baking, kitchen hierarchy, technology and career awareness. Additionally, students will develop front of the house skills including cashiering, host/hostess customer service, serving styles and proper table setting. Common Core and CTE standards are infused throughout this course to improve critical and creative thinking, problem solving, literacy and quantitative reasoning. Students will be able to expand their awareness of history art, math, science and language through food. It is the goal of this course that all students have strong training and skills that are necessary in the industry.

Culinary Arts 2 is built upon the foundation of techniques and skills acquired in Culinary Arts 1. Students will expand their knowledge in Safety & Sanitation, Baking and Pastries, Cake Decorating, Hospitality and Restaurant Management. Students will earn the ServSafe Managers Certification through classwork, lectures, videos and daily practice. Students will learn baking fundamentals to make cakes, pastries, cookies, pies, quick breads and yeast breads by baking for the school cafeteria, student lead caf閟 and catering programs as well as for fundraisers. This gives them real world experience as well as gaining knowledge in the field. Students will also explore the world of restaurant management by learning food costs, pricing, profitability and productivity.

Culinary Arts 2 is built upon the foundation of techniques and skills acquired in Culinary Arts 1. Students will expand their knowledge in Safety & Sanitation, Baking and Pastries, Cake Decorating, Hospitality and Restaurant Management. Students will earn the ServSafe Managers Certification through classwork, lectures, videos and daily practice. Students will learn baking fundamentals to make cakes, pastries, cookies, pies, quick breads and yeast breads by baking for the school cafeteria, student lead caf閟 and catering programs as well as for fundraisers. This gives them real world experience as well as gaining knowledge in the field. Students will also explore the world of restaurant management by learning food costs, pricing, profitability and productivity.

Students will practice advanced baking skills while learning about entrepreneurship and event planning. Each unit will incorporate topics around the themes of sustainability in hospitality, and the importance of visual arts and graphic impact in the Culinary setting. During the course, students will learn how to produce pastries and desserts, run a small business model, and organize events. Students will also learn how to produce photography with lighting, composition, framing, and exposure techniques to market and promote their food and their events. Both photographs and food samples will be presented to the class for peer evaluation and positive feedback. As the year progresses, students will begin to develop their creative voice and gain an appreciation for the aesthetic value in marketing food and hospitality experiences. Since this is the capstone course in the SB Unified Culinary Arts Pathway, the course will also provide students with the opportunity to craft their Culinary Resume and put together a portfolio of all of their Culinary career readiness experiences and job skills which they have developed throughout the Pathway.

Students will practice advanced baking skills while learning about entrepreneurship and event planning. Each unit will incorporate topics around the themes of sustainability in hospitality, and the importance of visual arts and graphic impact in the Culinary setting. During the course, students will learn how to produce pastries and desserts, run a small business model, and organize events. Students will also learn how to produce photography with lighting, composition, framing, and exposure techniques to market and promote their food and their events. Both photographs and food samples will be presented to the class for peer evaluation and positive feedback. As the year progresses, students will begin to develop their creative voice and gain an appreciation for the aesthetic value in marketing food and hospitality experiences. Since this is the capstone course in the SB Unified Culinary Arts Pathway, the course will also provide students with the opportunity to craft their Culinary Resume and put together a portfolio of all of their Culinary career readiness experiences and job skills which they have developed throughout the Pathway.

Catering and Advanced Food Production is the Capstone course within a foodservice based pathway in Hospitality, Tourism, and Recreation Pathway at San Marcos High School. This course is a competency-based program that will prepare students for positions common to the restaurant and catering industries. This course builds on the successful completion of the foundational culinary arts courses and is designed to give students classroom instruction and experience in planning, preparing, and servicing catered events in the on-campus cafe, Cafe Royale as well as various community events. Students will continue to develop skills through the use of authentic applications of restaurant industry standards.

Catering and Advanced Food Production is the Capstone course within a foodservice based pathway in Hospitality, Tourism, and Recreation Pathway at San Marcos High School. This course is a competency-based program that will prepare students for positions common to the restaurant and catering industries. This course builds on the successful completion of the foundational culinary arts courses and is designed to give students classroom instruction and experience in planning, preparing, and servicing catered events in the on-campus cafe, Cafe Royale as well as various community events. Students will continue to develop skills through the use of authentic applications of restaurant industry standards.