Culinary Arts 1 / NVC Culinary Sanitation and Safety

CTE820 / HCTM 100 (NVC)*

Grade Level: 9-11
Length of Course: Year
Graduation Credit: Elective
UC/CSU Credit: None
Prerequisite: Enrollment at the Napa Valley College - CCAP class. 
Career Pathway: Culinary Arts 1 > Culinary Arts / Hospitality
Offered at: ACHS, VHS

Culinary Arts is an introductory course for the food service and hospitality pathway. In this course students will learn the fundamentals of baking, cooking, and nutrition. Emphasis will be on safety, sanitation and food production procedures, as well as the business of food service through real world applications and experiences. Students will learn and apply knowledge of California Career Technical Education standards through project based curriculum in a classroom lab setting as well as a working food service kitchen. Culinary skills will be developed through nutritional analysis and recipe development and costing. Correct usage and
care of food service equipment and food/kitchen safety, will be emphasized. Additionally, students will be exposed to the significance of local, organic, and seasonal products. Students learn the various kitchen measurements and how to convert recipes and calculate food costs. Students explore food, culture, etiquette, and the local hospitality industry. Students also create a basic job seekers’ portfolio and practice interview skills.

This course meets the common core academic standards along with the standards in the area of Hospitality, Tourism, and Recreation (HTR) Industry Sector per the California Department of Education (CDE) in Consumer and Family Studies established for Food and Nutrition