High Culinary Arts 3
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Number of Credits
1
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Estimated Completion Time
2 Semesters
Pre Requisites
Culinary Arts 1, Culinary Arts 2Description
Culinary Arts 3 is an advanced-level course designed for students pursuing careers in professional cooking and baking. This course provides hands-on culinary training while developing critical industry knowledge, leadership skills, and food safety certification. A major focus of the course is ServSafe Food Manager Certification training. Students will complete the required coursework and have the opportunity to take the nationally recognized ServSafe Manager Certification Exam, which is an essential credential in many commercial kitchens.
Students will also complete a Catering and Event Planning Project, where they take on the role of an Event and Catering Manager. This capstone experience allows students to plan and present a culinary event from start to finish—including menu development, food costing, scheduling, and execution.
Access the site link below to view the Florida Department of Education description and standards:
- Providing Safe Food
- Forms of Contamination
- Safe Food Handler
- Introduction to the Flow of Food
- Purchasing, Receiving, Storage
- Preparation
- Service
- Food Safety Management Systems
- Safe Facilities and Pest Management
- Cleaning and Sanitizing
- Event Planning
- Access to a working kitchen with an oven, stove, sink, and refrigerator
- Kitchen supplies such as bowls, utensils, measuring tools, and towels
- Access to ingredients needed to complete cooking labs
Courses subject to availability.
Pursuant to s. 1002.20, F.S.; A public school student whose parent makes written request to the school principal shall be exempted from the teaching of reproductive health or any disease, including HIV/AIDS, in accordance with the provisions of s. 1003.42(3). Learn more about the process and which courses contain subject matter where an exemption request can be made.
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