Culinary Pathway
Mountain House High school's Culinary Pathway learn foundational culinary skills and explore international food culture and equipment. Housed in our professional catering facility, students have access to culinary tools and instructors that will prepare them to be successful in a career in the Culinary Arts as a chef. Students learn knife skills, food safety and sanitization, food preparation skills, and culinary workplace expectations. Students will also explore the creative and artistic aspects of food creation and presentation. Students in the pathway also receive industry certification through the Serve Safe Certification. Students in this pathway are also enrolled in a Career and Technical Student Organization (CTSO) that provides students the opportunity to participate in conferences and competitions locally, statewide, and internationally. The organization Culinary students join is called Family, Career and Community Leaders of America (FCCLA).
Students in this pathway take the following courses, and are awarded a pathway cord and recognition upon graduation:
CULINARY 1
Culinary skills is a cooking class appropriate for students with all levels of experience in the kitchen. New foods and flavor combinations are discovered as students learn the science behind the process and ingredients. Nutrition is emphasized as students learn how to prepare any food to be healthy and delicious at the same time. All categories of foods are prepared. Examples are baked goods, breakfast foods, homemade soups, chili, cakes, pies, ethnic foods, barbecue, soft pretzels, Chinese chicken salad, stir-fry, pizza, and microwave apple crisp. Instruction in a recently remodeled kitchen focuses on equipment use, safety, and professionalism. Students work with partners and in small groups to prepare and enjoy food several times every week.
Culinary skills is a cooking class appropriate for students with all levels of experience in the kitchen. New foods and flavor combinations are discovered as students learn the science behind the process and ingredients. Nutrition is emphasized as students learn how to prepare any food to be healthy and delicious at the same time. All categories of foods are prepared. Examples are baked goods, breakfast foods, homemade soups, chili, cakes, pies, ethnic foods, barbecue, soft pretzels, Chinese chicken salad, stir-fry, pizza, and microwave apple crisp. Instruction in a recently remodeled kitchen focuses on equipment use, safety, and professionalism. Students work with partners and in small groups to prepare and enjoy food several times every week.
CULINARY 2
This is a foods class for students who want to expand their knowledge about food. Cooking with limited time and money and cooking with recipes designed to impress your family, future roommates and guests will be emphasized. You’ll learn to outfit your kitchen, use convenience products wisely and be smart about nutrition. You will also have the opportunity to expand your horizons by traveling the world in this course, learning about different cultures and cuisines. Learn to prepare foods from your favorite countries along with food from the United States. Cooking will include brunches, BBQ, party foods, fancy desserts, pastas, pizzas, etc., as well as some new foods too. Culinary arts counts as one of the courses in the Culinary Professional Pathways Program.
This is a foods class for students who want to expand their knowledge about food. Cooking with limited time and money and cooking with recipes designed to impress your family, future roommates and guests will be emphasized. You’ll learn to outfit your kitchen, use convenience products wisely and be smart about nutrition. You will also have the opportunity to expand your horizons by traveling the world in this course, learning about different cultures and cuisines. Learn to prepare foods from your favorite countries along with food from the United States. Cooking will include brunches, BBQ, party foods, fancy desserts, pastas, pizzas, etc., as well as some new foods too. Culinary arts counts as one of the courses in the Culinary Professional Pathways Program.
CATERING
In this foods class, students will operate an on campus business. Students will utilize food preparation techniques while exploring speed and quantity food preparation skills. All aspects of setting up and operating a catering company, including advertising, promotion, long-range planning, and accounting will be covered. There will be an emphasis on developing teamwork, leadership skills, creativity, and professionalism. This is a course for students interested in the culinary arts and hospitality industry (caterer, chef, sports nutrition, food writer, restaurant/hotel manager, baker, health inspector, food service director, food technologist, etc.) as well for students who want to explore the realities of small business ownership. Catering is taught in a new foods classroom complete with a restaurant kitchen. (This course can fulfill the Culinary Arts Professional Pathways Program capstone course.)
In this foods class, students will operate an on campus business. Students will utilize food preparation techniques while exploring speed and quantity food preparation skills. All aspects of setting up and operating a catering company, including advertising, promotion, long-range planning, and accounting will be covered. There will be an emphasis on developing teamwork, leadership skills, creativity, and professionalism. This is a course for students interested in the culinary arts and hospitality industry (caterer, chef, sports nutrition, food writer, restaurant/hotel manager, baker, health inspector, food service director, food technologist, etc.) as well for students who want to explore the realities of small business ownership. Catering is taught in a new foods classroom complete with a restaurant kitchen. (This course can fulfill the Culinary Arts Professional Pathways Program capstone course.)
Students who successfully complete Catering 1 have the opportunity to receive college credit through Diablo Valley college.
For more information about the Culinary Arts Pathway, contact the lead teacher, Jodi Larson at [email protected]