Culinary Arts


  • Culinary is available for 9-12 graders who are interested in culinary, hospitality, and/or baking and pastry. FDHS Culinary has a state of the art industry kitchen that allows students to gain valuable experience while being guided by industry professionals. The various programs have an in-depth hands-on involvement in the hospitality and culinary field and gives perspective for careers within that industry. Culinary and Baking & Pastry courses will prepare the student for a pathway into college or career readiness with invaluable hands-on experience.

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  • Introduction to Culinary Arts Management - Course Code: 5722

    BEGIN TO LEARN ABOUT THE ART OF COOKING!

    Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience.

  • Culinary Arts Management 1 - Course Code: 5720

    PUT YOUR CHEF HAT ON!

    Culinary Arts 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) and SkillsUSA, greatly enhances the learning experience. Employment opportunities and qualifications are explored as well as industry certifications.

  • Culinary Arts Management 2 - Course Code: 5721

    IT'S TIME TO DON YOUR JUNIOR CULINARIAN UNIFORM!

    Culinary Arts 2 is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary Arts 1. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutirtion, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances the learning experience. Students are strongly encouraged to achieve appropriate workplace certification.

  • Baking & Pastery - Course Code: 5723

    HON YOUR SKILLS IN THE YUMMIEST CATEGORY!

    Baking and Pastry for secondary students is a course that provides students an opportunity to develop foundational skills needed for a seamless transition to a postsecondary program, workforce, or military. Students will develop advanced skills in safety and sanitation in addition to management and professionalism. Specialized content includes units on formulas and techniques, basic baking principles, specialized dietary baking, breads, desserts and pastries, and advanced techniques for specialty cakes, confections, piping, plate presentation, and flavor pairing. Concepts are aligned with competencies from the American Culinary Federation (ACF) Education foundation assessment, ACF Retail Commercial Baking Certification. Integration of the strategies from the Family and Consumer Sciences student organization, Family, Career and Community Leaders of America (FCCLA), provides leadership and entrepreneurship development in addition to an opportunity to compete and demonstrate technical skill attainment. Participation in the career and technology student organization, SkillsUSA, provides the students with the opportunity to compete and display professional baking techniques.