Culinary Arts II

Grades 9-12

Credit: .5

Term: 1 Semester

Subject Type: Elective

Prerequisite(s): Culinary Arts I

Take your culinary skills to the next level while exploring how food connects cultures, builds community, and creates opportunities to serve. This one-semester advanced course builds on Culinary Arts I with expanded techniques, global cuisines, and real-world kitchen management insights.

In this course, students will learn:

Advanced Baking Skills
Nutrition & Sustainability
Global Food Traditions
Culinary Career Prep

Students explore the business and vocational side of culinary work while continuing to grow in skill, creativity, and purpose. Whether planning a career in food or serving at home, this course equips students to lead with excellence and heart.

Unit 1: The Healthy, Sustainable Kitchen
Unit 2: Tools of the Trade
Unit 3: Stocks, Sauces, & Soups
Unit 4: Baking, Breads, Cakes, & Cookies
Unit 5: Business & Entrepreneurship
Unit 6: Service & Satisfaction
Unit 7: Choosing Your Culinary Career
Unit 8: Networking for Success

Kitchen Access
Cooking Equipment
Various Foods & Recipe Ingredients
Table Setting Materials
Serving Tray
Sample Menu Materials
Cash Register or Practice Equipment

Graduation Requirements

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