Page 53 - Board Approved RRHS-POS-board submission

ELECTIVE COURSE OFFERINGS AT A GLANCE

Elective course are arranged by discipline (type of elective credit granted). Disciplines are:; Career Cluster/Workplace Readiness, Fine Arts, Language Arts/World Languages, Math [courses do not grant a math credit]. Physical Education/Health, Science, Social Studies, and Technlogy.
Even
Course Number State Course ID Course Title Course Description May Be Grade Level Credit Fall Spring Grad Odd Grad Prerequisites
Applied* Years
Years
THIS COURSE WILL explore various types of cuisine, both
domestic and international, investigate jobs available in the food service
industry, and advanced culinary, food safety and sanitation techniques.
STUDENTS WILL gain an understanding of the unique vocabulary
associated with the culinary arts as well as career awareness, and Career
Pro Start employability skills (such as knife skills) related to jobs in the food service
182310 Cluster / 1.0 credit / full X X
182320 5327000 I/Culinary Arts I industry. They will participate in state and national culinary competitions. Workplace 10 - 12 year Part A Part B X X None
A/B NOTE: FCCLA members will be able to apply their skills by working in the
school snack bar as managers, food and beverage directors, business Readiness
managers and other positions. FCCLA members are given the opportunity to
earn national certification through the National Restaurant Association
ProStart School-to-Career Program. $20 class fee. NOTE: There is also a
$12.00 club fee for students wishing to join FCCLA.

THIS COURSE WILL provide the skills needed to succeed in a
professional kitchen setting via hands-on experience. It will appeal to
students who are interested in the food service industry and further Culinary Arts / Pro
instruction regarding the preparation and serving of food. Food safety and
Pro Start II sanitation techniques will be continually expanded to cover the more Career Start I with a
182330 5337000 /Culinary Arts II advanced elements of the class. Cluster / 11 - 12 1.0 credit / full X X X X grade of B- or
182340 Workplace year Part A Part B higher and
A/B STUDENTS WILL become more knowledgeable and proficient in advanced Readiness approval of
culinary techniques, improve knife skills, and participate in the ProStart and instructor
FCCLA regional, state and national culinary competitions. $20 class fee.
NOTE: There is also a $12.00 club
fee for students wishing to join FCCLA.

53