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Culinary Arts 1
Grades 9, 10, 11, 12
One Semester = 1/2 credit
Prerequisite: None
Culinary Arts I provides an opportunity for students with little or no prior food preparation experience, but with an interest in foods, to learn about culinary skills and careers in the hospitality and foodservice industry. This basic course introduces students to ProStart (a program created by the National Restaurant Association Educational Foundation) and the world of professional cooking. Topics of study include nutrition, meal planning, safety and sanitation, kitchen equipment and techniques, basic food preparation skills, potatoes, grains, breakfast foods, sandwiches and consumer skills. Science, math, technology, resource management and communication skills are reinforced in this course. Lab experiences are provided throughout the semester in order to reinforce these skills. Students are introduced to Family Career and Community Leaders of America (FCCLA) which is the co-curricular career and technical student organization (CTSO) associated with Family & Consumer Sciences (FACS).
Careers include: Dietician, Hotel and Restaurant Manager, Food Photographer or Writer, Server, Culinologist, Food Stylist, Event Planner, Food Scientist, Pastry Chef, Food Scientist, and Educator
*The ProStart Program is a School-to-Career program. It is a nationally recognized program designed by the Educational Foundation of the National Restaurant Association available to students.
Culinary Arts 2
Grades 10, 11, 12
One Semester = 1/2 credit
Prerequisite: Recommend "C" average in Culinary Arts 1
Culinary Arts II is a continuation of Culinary I providing the opportunity for the students to build upon skills in the hospitality and restaurant industry. This course prepares students to continue with the ProStart* program. Culinary I information is reviewed and additional material is covered including customer service, management, equipment, stocks, soups and sauces, fruits and vegetables and more advanced food preparation skills are taught.. Lab experiences are provided throughout the semester in order to reinforce these skills. Science, math, technology, resource management and communication skills are reinforced in this course. Students are introduced to Family Career and Community Leaders of America (FCCLA) which is the co-curricular career and technical student organization (CTSO) associated with Family & Consumer Sciences (FACS). This course is the second course of a three course sequence leading to a Technical Skills Assessment.
Careers include: Dietician, Hotel and Restaurant Manager, Food Photographer or Writer, Server, Culinologist, Food Stylist, Event Planner, Food Scientist, Pastry Chef, Food Scientist, and Educator.
*The ProStart Program is a School-to-Career program. It is a nationally recognized program designed by the Educational Foundation of the National Restaurant Association available to students.
Culinary Arts 3
Grades 11, 12
Full Year = 1 credit
*This is a weighted course*
Prerequisite: Recommend "C" average in Culinary Arts 2
Culinary Arts III is the culminating course for the ProStart* program. Culinary I and II information is reviewed and additional material is covered including the following: food service cost and purchasing, salads and garnishes, meat, poultry, and seafood, marketing, baking, sustainability and global cuisine. Lab experiences are provided throughout the semester in order to reinforce these skills. Science, math, technology, resource management and communication skills are reinforced in this course. Students are introduced to Family Career and Community Leaders of America (FCCLA) which is the co-curricular career and technical student organization (CTSO) associated with Family & Consumer Sciences (FACS).
Careers include: Dietician, Hotel and Restaurant Manager, Food Photographer or Writer, Server, Culinologist, Food Stylist, Event Planner, Food Scientist, Pastry Chef, Food Scientist, and Educator.
*The ProStart Program is a School-to-Career program. It is a nationally recognized program designed by the Educational Foundation of the National Restaurant Association available to students.
Missouri Prostart Invitational Competition Teams
Students in the culinary courses may be interested in participating in either the Culinary or Management competition teams. Teams form in October for the event which is held in late February.
Classroom & Field Trip Pictures
Farm to Table: A trip to an organic farm
Special Catering Event
Baking & Pastry: Chocolate Croissant Lab
Baking & Pastry: Cream Puffs
Marketing Project: A new ice cream flavor
Garnishing Lab
Demonstrating our skills to the public
Farm to Table: A trip to a shrimp farm
Dual Credit Option:
3 hours of college credit is available through Missouri State University upon the completion all three courses.
Industry Recognized Certification:
The WSD FACS department uses a comprehensive, industry-driven curriculum developed by hospitality and academic experts – Foundations of Restaurant Management & Culinary Arts through the National Restaurant Association. Students have the option of earning a National Certificate of Achievement (COA) upon completion of 400 hours of work experience and passing a certification exam. Please see the link below to the National Restaurant Association for more information.
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