Culinary Arts Elective

This semester course introduces the student to safety and sanitation practices in the kitchen, measuring basics, food preparation skills, cooking techniques, microwave cooking and organizational and time-management skills. The study of basic nutrition will help foster healthy eating habits. Our diversity is explored through the sharing of ethnic dishes and the compilation of a class cookbook.


  • Quarter 2 Project: Cookbook(in groups): Due Dec. 13, 2017