Culinary Arts 2: Sem 1

Prerequisite – Culinary Arts 1:S2 or Commercial Baking 1:S2
6407 – 2 units (2-hour, 1 semestert) CAA

This course offers students a practical introduction to advanced applications in culinary fundamentals. A continual emphasis in learning, segments will be in scaling ingredients, kitchen math, and formula expansion. Students will experience today’s cooking trends, modernist cuisine, food science, special events, American Chef history. A minimum “6” Professional Learning Experiences are required for this class per semester. These will include opportunities at The Broadmoor Bistro, Catering and Event Management, Guest Chef Mentor Series and special events both inside and outside of the school day. Students will use industrial equipment and will apply sanitation procedures to food production. Course cost is $25.00 per semester for consumables. District transportation is provided to the Center for Academic Achievement during normal class hours. Transportation for Professional Learning Experience outside the class day is not provided. Credit may be applied toward the minimum fine arts graduation requirement.

Table Service Internship

Prerequisite – None
6460 – 1/5 Units (semester, 8 hours per week) (BTC)

This class is a participative hands’ on learning educational initiative in the Restaurant and Hospitality Industry. This “On The Job Training Internship” is available for any SMSD student that has an interest in acquiring employability and soft skills in the restaurant industry. Students will engage in all aspects of food and beverage service, table service, customer service, and barista applications. Students receive all gratuities for service efforts throughout the course. The course is held two evenings per week, Tuesday from 4:00 p.m. – 6:00 p.m. (contingent upon special events) and Wednesday from 3:30 p.m. – 9:30 p.m. (contingent on reservations). This course can be repeated for credit. Students will receive ProStart National Certificate of Achievement (COA) upon successful completion of the ProStart examination. Students must wear appropriate professional attire and may be required to purchase pants and shoes.

Foundations of Hospitality Management and Event Planning (1)

Prerequisite – Successful completion of Focus on Foods, Advanced Foods, International Foods, or concurrent enrollment in Culinary Arts 1, Culinary Arts 2, Commercial Baking 1 or Commercial Baking 2.
6457 – 2 Units (full-year course, two-period session) (BTC)

Educational Disciplines are focused on the introduction to career development in all aspects of the Hospitality Industry. Students will acquire soft and technical skills in a variety of hospitality applications. All students will be introduced to viable career pathways in restaurant management, hospitality management, table service, event planning, and catering applications. This is a hands’ on learning curriculum. Students are required to attend class outside daily school hours for event management experiences. This course can be repeated for credit. Students will receive the ProStart National Certificate of Achievement (COA) upon successful completion of the ProStart examination. Students must wear appropriate professional attire and may be required to purchase pants and shoes.

*****District transportation is provided to Broadmoor for culinary program classes offered during regular school hours.