environmental agriculture systems
& culinary arts
Course 1: Basic Agriculture Science & Technology
This course is designed as the foundational course for all Agriculture, Food & Natural Resources Pathways. The course introduces the major areas of scientific agricultural production and research; presents problem solving lessons and introductory skills and knowledge in agricultural science and agri-related technologies. Classroom and laboratory activities are supplemented through supervised agricultural experiences and leadership programs and activities.
Course 2: Environmental Science and Stewardship
Prerequisite: Basic Agricultural Science & Technology
This course is designed as a component of one of the pathways in the Environmental Systems Pathway. The course delves into the environment, natural resources, ecosystems, soils, land use, chemicals in the environment, and water and air quality. After completing the course, the student should be aware of issues in our society relating to environmental concerns as well as land use and waste management.
Course 3: Sustainable Agriculture
Prerequisite: Environmental Science and Stewardship
This course is designed to introduce students to the concepts of sustainability related to agriculture production. Students will learn how to implement production and marketing practices that are profitable and environmentally sound while meeting the needs of both the present and future generations.
- Fruit and vegetable grower
- Landscape Designer
- Plant geneticist
- Seed analyst
- Nursery/greenhouse manager
- Golf course manager
- Soil and water specialist
Course 1: Introduction to Culinary Arts
Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.
Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training.
Course 2: Culinary Arts I
Prerequisite: Introduction to Culinary Arts
Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to postsecondary education or a food-service career. This fundamentals course begins to involve in-depth knowledge and hands-on skill mastery of culinary arts.
Course 3: Culinary Arts II
Prerequisite: Culinary Arts I
Culinary Arts II is an advanced and rigorous in-depth course designed for the student who is continuing in the Culinary Arts Pathway and wishes to continue their education at the postsecondary level or enter the food-service industry as a proficient and well-rounded individual. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen.
- General Manager
- Food & Beverage Manager
- Kitchen Manager
- Catering & Banquets Manager
- Service Manager
- Restaurant Owner
- Executive Chef
- Pastry & Specialty Chef
- Restaurant Server
- Banquet Server
- Kitchen Steward
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