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Careers in Culinary Arts II

Careers in Culinary Arts II

Recommended Grade Level: 9 - 12

Course Credits: 0.5

Course Price: $285.00

Course Details:

Food is fundamental to life. Not only does it feed our bodies, but it’s often the centerpiece for family gatherings and social functions with friends. Enhance your knowledge of the endless varieties of food, and explore what it takes to develop real talent as a chef. Through hands-on activities and in-depth study of the culinary arts field, Culinary Arts 1b: Exploring Careers in Culinary Arts will help you hone your cooking skills and give you the opportunity to explore the variety of careers available in the culinary arts industry. You will also learn the skills required to open, market, and manage a successful restaurant as you explore new technologies in food service.

Required Materials:

  • A digital camera or camera phone
Unit 1:
  • Fresh shrimp (any quantity)
  • Saucepan
  • Gas or electric range
Unit 4:
  • Table or flat surface
  • Large plate
  • 1 small plate
  • 2 glasses
  • 2 spoons
  • 2 forks
  • 2 butter knives
  • 1 napkin
Unit 5:
  • 1 medium-size frying pan
  • 1 medium-size bowl
  • 1-cup or 2-cup measuring cup
  • Spatula
  • 1 9x13 casserole dish
  • Gas or electric range
  • 1 pound mild ground pork sausage
  • 1 pound hot ground pork sausage (or use 2 pounds of all mild or all hot sausage)
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk
Unit 6:
  • Kitchen mixer with flat beater attachment (optional – may use mixing bowl and hand-mix)
  • Rubber spatula
  • Spoon
  • Baking tray lined with parchment paper
  • Cling film (i.e. plastic wrap)
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar

* Vegetarians and students with other dietary requirements may request teachers for modifications on assignments and projects.

Accreditation & Approvals

Cognia Advanced
International Association for K-12 Online Learning
National col-2dot4legiate Athletic Association
Northwest Accreditation Commission Board
Washington OSPI
University of California
Department of Education - Idaho
Arkansas Department of Education
minority women