GEHRHSD Curriculum Guide 2026-27

Culinary Arts Magnet Course Progression

Creative Cuisine is the second course in the Culinary Arts Magnet Program. The course builds on previous work in safety and sanitation, topics in the restaurant industry, food storage and preservation, and food preparation methods. Students begin to expand their culinary horizons by exploring a variety of cuisines and cooking styles. From the spices of different cultures to regional specialties, students broaden their palate while refining their cooking techniques. In addition, the students learn the fundamentals of resource management and their application to the Hospitality and Foodservice Industry including coordination of both “front of the house” and “back of the house” areas. Kitchen Fundamentals is the focus in the first year, students dive into the essentials of culinary craftsmanship. Master knife skills, learn food safety protocols, and explore fundamental cooking techniques. Gain a solid understanding of the origins of culinary arts, setting the stage for hands-on experiences and a lifelong appreciation for the craft. Grade 9: Culinary Fundamentals - CTE 5 Credits Grade 10: Culinary Skills and Techniques - CTE The course develops the teamwork and job skills necessary to secure Hospitality and Food Service employment. Students will enhance and demonstrate learned skills through school based enterprise as a structured learning experience. Students will prepare, package, market and distribute meals to faculty and for special school events. Students taking this course are expected to participate in the industry Serv-Safe Food Handler assessment, an Industry-Valued credential.

5 Credits

Prerequisite: Successful completion of Art of Cooking.