Esperanza High School

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Culinary Pathway

Esperanza's Culinary Arts CTE Pathway provides a three course sequence for students. Students who complete all three courses during high school are awarded a special recognition of being a CTE Pathway completer at senior awards and a medal to wear at graduation.
 
Class #1: Intro to Culinary Arts
If you love to cook or want to learn, this introductory class will give you more than the basics. You will learn garde manger (the art of fruit and vegetable carving), basic cooking and some international cooking. You’ll also learn safety and sanitation, nutrition basics, and food service operations. The class will prepare you for entry-level jobs and advanced training. Introduction to Culinary Arts trains students to perform routine tasks under the direction of cooks, chefs, or food service managers.  Students learn safety and sanitation, and introduction to food service operations, nutrition, food preparation and presentation. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, and perform many other food service tasks.
 
Class #2: Culinary Arts
Students who have completed Intro to Culinary Arts are able to further their learning in this second year Culinary Arts course. Upon completion of this course, students will be eligible to choose one of the third year Capstone courses below.
 
Class #3: Culinary Arts and Hospitality Management
In Culinary Arts and Hospitality Management, students expand their study of Culinary Arts and explore Hospitality Management.  They learn and apply their knowledge through standards and project-based curriculum in the lab class setting and in a working food service kitchen.  Students develop culinary skills through nutritional analysis and recipe costing and development. They learn the correct use of food service equipment and food and kitchen safety with an emphasis on local, organic, and seasonal products and prepare, season, and cook a wide range of foods, including soups, salads, entrees, and desserts.  In addition, students learn about small business management, including production, finance, marketing, and customer service. Students have the opportunity to test for the ServSafe Food Protection Manager certification.