Teacher: Wendy Cox & Melanie Prosser
Email: firstname.lastname@example.org & email@example.com
Social Media: http://sites.google.com/a/rjuhsd.us/oakmont-family-consumer-science/
Industry Sector: Hospitality, Tourism, and Recreation
Pathway: Food Service and Hospitality
The Culinary Arts pathway provides students with the academic and technical preparation necessary to pursue the high-demand area in Food Service and Hospitality. The courses focus on key aspects of the industry. Students have in-depth, hands-on experiences that emphasize industry awareness; sanitation and safe food handling; food and beverage production; nutrition; food service management; and customer service.
Sequence of Classes
Introductory Course - Culinary 1
(UC/CSU 'G' Elective)
Culinary 1 is the introduction course for the OHS Culinary Program of Study. Students will study various food units including quick breads and yeast breads, eggs and poultry, rice and pasta, cakes and cookies, and pies and pastries. Emphasis will be on kitchen tools and techniques, food preparation and flavor profiles, and safety and sanitation. Students will prepare and taste recipes several times a week and will also complete written work and tests for each unit.
Concentrator Course - Culinary 2
(UC/CSU 'G' Elective)
Culinary 2 is the concentration course for the OHS Culinary Program of Study. Students will continue with their classroom training in food preparation and also gain hands-on foodservice experience in our student operated restaurant, Café La Bleu. Additionally, students will study Year One of the ProStart Curriculum, a nationally recognized school-to-career program developed by the National Restaurant Association Educational Foundation. Additionally, students will create a digital portfolio that includes a resume, references, and samples of work and receive the training and testing required for the CA Food Handler’s Card.
Capstone Course - Culinary 3
(UC/CSU 'G' Elective)
Culinary 3 is the capstone course for the OHS Culinary Program of Study. Students will take on a leadership role in the management and operation of Café La Bleu. They will continue their classroom training in advanced food preparation and service and will also study Year Two of the ProStart Curriculum. Students must pass both the Year One and Year Two ProStart Finals with a 70% or better and show proof of foodservice work experience to be eligible to receive the ProStart Certificate. Students will also complete the ServSafe Managers Coursework and will have an opportunity to take the ServSafe Managers Test. Additionally, students will continue to add to their digital portfolio over the course of the semester.
- Students have the opportunity to take Culinary 1, Culinary 2, and Culinary 3 to complete the Food Service & Hospitality Pathway. Upon doing so, they will receive a cord unique to CTE to be worn at graduation.
- Hands-on experiences that emphasize industry awareness, sanitation and safe food handling, food and beverage production, nutrition, food service management, and customer service.
- Food handler certification
- Hands-on work experience working in Café La Bleu, Oakmont’s on campus student-run café.
- Catering opportunities
- Integrates academics with technical and occupational knowledge.
- Opportunity for technical training, postsecondary education, and entry to a career.
- Soft skills including responsibility, strong work ethic, communication skills, creative problem solving, time management, teamwork, and leadership.
- Opportunity to complete Year One and Year Two of the ProStart Curriculum, a nationally recognized school-to-career program developed by the National Restaurant Association Educational Foundation.
- Opportunity to test to achieve the ServSafe Manager certification.
- Opportunity to receive the California Restaurant Association’s Work Ready Card, which certifies students have completed workplace competencies.
- Completion of a Digital Portfolio, which includes a resume, references, and samples of work.
- Development and implementation of an in-depth service project that makes a worthwhile contribution to families, schools, and communities.
- High interest and enrollment in all levels of the Culinary Pathway.
- Former students pursing postsecondary education and careers in the field.
- Relationships with colleges and industry professionals who offer students the opportunity to participate in a variety of experiences, such as field trips, job readiness courses, guest speakers, and cooking demonstrations.
- Collaboration with academic teachers, catering for events such as the Murder Mystery Dinner Theater show and Visual and Performing Arts night.
- Café La Bleu, the student run on campus café, caters lunch for up to 40 people, 6 times per semester.