Culinary

  • This pathway begins with an introduction to the basic skills required for food preparation and an understanding of nutrition principles. Students demonstrate safe food practices to prevent foodborne illnesses, prepare nutritious foods with healthy cooking methods, create problem-solving strategies to eat well and increase physical activity, and exhibit nutritious menu planning skills. Laboratory work includes healthy breakfast and dinner options that focus on whole grains, vegetables, fruits, and sources of lean protein or meat alternatives. In accordance with the Falmouth High School Problem-Solver Rubric, students will carry out multi-step tasks to completion with minimal assistance. As a problem solver, students make connections between nutrition principles and personal choices.  As students progress through this pathway, they advance this learning and earn their ServSafe Food Handler’s certification—an industry-recognized credential from the National Restaurant Association.

     

  • Culinary Pathway
    Completion of this pathway will result in:
    ServSafe Food Handler’s Certification

    Grade

    Course/Experience

    Core Skills

    9

    Food for Healthy Living (Culinary I)

     

    Semester Long

    Demonstrate kitchen and food safety

    Apply the fundamentals of food service:

    • demonstrate proper measuring techniques
    • explain mise en place
    • read, analyze and follow standard recipes
    • demonstrate basic knife skills
    • Demonstrate utility services
    • Explain basic nutrition
    • Practice a variety of moist- and dry- cooking techniques to plan and prepare plant-based meals and snacks
    • Set personal SMART goals for nutrition and wellness

    10

    Baking and Pastry Arts

    Semester Long

    Apply the fundamentals of baking:

    • identify ingredients used
    • describe the properties and functions of ingredients
    • select equipment for specific baking applications
    • identify mixing methods
    • identify healthier alternatives or substitutions
    • Prepare and finish a variety of professional quality baked goods and desserts  

    11

    Global Gourmet (Culinary II)

     

    Semester Long

    Complete a safety credential program: ServSafe

    Evaluate traditional international cooking and diets to:

    • apply the fundamentals of food service (above)
    • plan menus
    • practice a variety of cooking methods
    • prepare grains, legumes, and starches
    • prepare stocks, soups, and sauces
    • prepare various types of meat, seafood, poultry
    • prepare sandwiches
    • prepare garnishes, hors d’oeuvres, and appetizers

    12

    Independent Study

    Semester Long

    Business Program