Avery High School 2024-2025

• Culinary Arts and Hospitality I                                                     

  • Semester: Fall and Spring

  • Instructor: Kitchin

Interested in becoming a professional chef? Do want to take your basic food skills to the next level?  In this introductory course, you will learn food prep skills and prepare breakfast foods, soups, sandwiches, and salads. You will also learn how to serve customers in a restaurant setting.

• Culinary Arts and Hospitality II                                                    

  • Semester: Spring

  • Instructor: Kitchin

This course provides advanced experiences in cold and hot food production, management (front and back of the house), and service skills. Topics include menu planning, business management, and guest relations. An in-school food service business component allows one to apply knowledge and skills in a commercial setting. This course also provides the ServSafe Managers Certification.

• Culinary Arts and Hospitality III                                                   

  • Semester: Fall

  • Instructor: Kitchin

Begin advanced food preparation techniques. You will learn menu planning and how to order the right amount of ingredients from a food service to put that menu in action.   This level concentrates on making yeast breads, pastries, and desserts to sell in its school-based restaurant.

Note:

- Courses that meet 4th Math Requirement in italics