CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAM OF STUDY
CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAM OF STUDY
Spice up YOUR schedule with Roseville’s CULINARY ARTS & Hospitality Management Program of Study!
Develop real world skills and resourcefulness in our commercial kitchen and employability skills for life that can put YOU a step ahead after high school! Four on-campus levels to help you explore a variety of careers and contacts in the food industry while enjoying the delicious results of your hard work as you learn! College credit and industry ServSafe Certification are available to program completers along with numerous industry competitive recognition and scholarship opportunities.
CULINARY 1
Course ID# 303212
Open to grades: 9-12
*Requested contribution of $30.00 for consumable food costs
Prerequisite: Students must successfully complete and be enrolled in 2 consecutive quarters (one semester term) of Culinary 1 to count as a prerequisite for Culinary 2.
UC/CSU – Elective (“g”)
Love food? Learn how the “pros” do it by and discover where good food comes from using foundational cooking methods preparing a variety of “from scratch” sweet and savory dishes including baked goods, soups, salads, breakfast foods and entrées with an emphasis on freshness, affordability, nutrition and flavor! Earn your Food Handler Certification and develop transferable workplace skills that will make YOU an irresistible employee. Learn the language of Culinary Arts and the business of food and with “hands-on” lab experiences twice a week using the National Restaurant Association’s ProStart Curriculum.
***Please note: Peanuts, wheat, dairy, tree nuts and shellfish are used in the Culinary Arts Program.
CULINARY 2: METHODS, WORLD CUISINES & CATERING
Course ID# 303222
Open to grades: 10-12
*Requested contribution of $40.00 for consumable food costs
Prerequisite: Successful completion of two consecutive quarters (one semester term) of Culinary 1: Introduction to Food and Beverage
Placement recommendation: A grade of “C” or better in prerequisite coursework and teacher recommendation. Students should be self-directed, responsible, and be able to work collaboratively.
UC/CSU – Elective (“g”)
Take your passion for food to the next level and explore cuisines of the world, developing “palate memory” and the ability to use flavor profiles in your daily cooking. Expand and develop culinary techniques and cooking methods to include Grand and derivative sauces, plated desserts, pastry, chocolate, and a wide variety of proteins, grains, fruits and vegetables. Apply your culinary and business skills in the back and front of the house by developing menus and hosting staff lunches once a month in the “Tiger Café”. The National Restaurant Association’s ProStart Foundation curriculum and ServSafe training are put into action in “hands on” labs three times per week.
***Please note: Peanuts, wheat, dairy, tree nuts and shellfish are used in the Culinary Arts Program.
CULINARY 3: ADVANCED TECHNIQUES & TIGER CAFE
Course ID# 303223
Open to grades: 10-12
*Requested contribution of $40.00 for consumable food costs
Prerequisite: Successful completion of Culinary 2: Methods, World Cuisines & Catering
Placement recommendation: A grade of “C” or better in prerequisite coursework and teacher recommendation. Students should be self-directed, responsible, be able to work collaboratively, and display strong leadership skills.
UC/CSU – Elective (“g”)
Is the food industry for you? Your skills are put to work day to day in a busy commercial kitchen catering a variety of campus and community events while developing an understanding of cooking for “purpose”. Structured to simulate a working restaurant or catering business, student leaders cost, plan, test and serve recipes to suit clients’ purposes and budgets using fresh and affordable ingredients and creative culinary techniques. Numerous and diverse food service events develop an awareness of the spectrum of industry careers and opportunities while teaching the business side of food from an owner/operators perspective. Earn college credit, scholarships and job referrals while filling your resume with relevant experience for life! *students will be required to participate in a few food service events after school hours.
***Please note: Peanuts, wheat, dairy, tree nuts and shellfish are used in the Culinary Arts Program.
CULINARY 4: INTERNS & ENTREPRENEURS
Course ID# 303224
Open to grades: 11-12
Prerequisite: Culinary 1-3 and Instructor approval. *Students should be mature, proactive and professional.
UC/CSU – Elective (“g”)
Get a taste of careers within the food and hospitality industry while supporting Tiger Café in a leadership role. Assist and lead in web design/maintenance, marketing/communications, event/menu planning, budgeting/billing, knife skills, and recipe testing. Refine front-of-house service skills and experience by managing a variety of food service events as you continue to expand your culinary back-of-house knowledge and skills. Prepare for the management level ServSafe certification exam which, along with rigorous course curriculum and intern experience, earns credit at schools such as Johnson & Wales, Art Institutes and American River College. *students will be required to participate in a few food service events after school hours.
***Please note: Peanuts, wheat, dairy, tree nuts and shellfish are used in the Culinary Arts Program.
* List of labs and direct costs available upon request.