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Our FACS pathway will focus on food and kitchen safety, food production, and best practices in the home and commercial kitchen.
The following classes are offered in the CHS FACS culinary pathway:
Introduction to FACS - 1 credit, 8th Grade
This year-long class will cover an overview of all of FACS as a pathway, including: relationships, personal finance, human development, textiles, and culinary.
Course syllabus can be accessed by clicking here.
Culinary Essentials - .5 credit
This semester class will cover the basics of kitchen and food safety, basic kitchen skill, and food preparation.
Course syllabus can be accessed by clicking here.
Baking and Pastry I - .5 credit
This semester class will cover the basics of kitchen and food safety, baking essentials, and food preparation.
Course syllabus can be accessed by clicking here.
Culinary Arts I - 1 credit
This year-long class will cover techniques in food preparation, focusing on global food and culture.
Course syllabus can be accessed by clicking here.
Culinary Arts II - .5 credit
This semester class will cover advanced techniques in food preparation and kitchen management.
Baking and Pastry II - .5 credit
This semester class will cover advanced techniques in baking and pastry production.
Course syllabus can be accessed by clicking here.