9401   Culinary Arts I: Foods for Healthy Living CP1                           Semester              Grades 9- 12        2 Credits

This is an introduction to basic skills required for food preparation and an understanding of nutrition principles. Students will demonstrate safe food practices to prevent food borne 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.

9402   Culinary Arts II: The Global Gourmet CP2                                  Semester              Grades 10- 12     2 Credits

Prerequisite: Successful completion of Foods for Healthy Living & teacher recommendation, or for seniors -permission of the instructor.  This is an advanced study in food preparation that includes meats.  Safe food handling and preparation is a major focus.  Students analyze the relationship between the traditional diets of the Mediterranean, the Latin American, and the Asian regions of the world and health.  Students research and prepare dishes that reflect these traditional diets. Foods prepared in Global Gourmet require more difficult preparation techniques that improve their skills in the handling and preparation of foods.  As problem solvers, students demonstrate the ability to choose challenging learning experiences. As part of the course project students independently prepare foods for the class. Students will earn a ServSafe Food Handler certificate upon completing the ServSafe Food Handler curriculum and passing the program assessment.   Note: This advanced level course may be repeated based on the student's career goals and with the instructor's approval.

9403   Baking and Pastry Arts CP2                                            Semester              Grades 10- 12     2 Credits

Prerequisite: Successful completion of Foods for Healthy Living & teacher recommendation, or for seniors -permission of the instructor.  This class introduces students to techniques of combining basic ingredients to produce classical baked goods. Emphasis is placed on an understanding of proper procedures, understanding of ingredients and their use, and an appreciation of artistic presentation. Students will prepare quality seasonal baked goods and pastries using a variety of techniques.  Laboratory work includes: candy making, breads, quick breads, rolled-in products, pies, cakes, cookies, and specialty desserts.  In accordance with the Falmouth High School Information Seeker and Organizer Rubric, students will investigate the purposes of ingredients and synthesize what happens to ingredients during preparation and baking.  As problem-solvers, students will carry out multi-step tasks to completion.