Foods is an introductory culinary course. The course includes classroom instruction and practical lab work (cooking). The skills you acquire in this course will prepare you for “real world” experiences in the culinary industry as well as qualify you for the Culinary Arts course at Sonoma Valley High if you choose to continue. Even if you don’t plan on a career in the Culinary world this course will give you a great foundation in cooking. 

​Culinary Arts builds on skills that were introduced in Foods and the practical application of those skills. This course involves a more in-depth exploration of culinary techniques and processes than in the previous introductory course.

Outcomes and Objectives:
Demonstrate basic knife skills as used in the professional kitchen. 
Be introduced to the ServSafe® system of food safety and sanitation. 
Be introduced to the preparation of breakfast, lunch, and dinner items. 
Be introduced to food preservation techniques such as canning, dehydrating, freezing, pickling, jams, and preserves. 
Be introduced to baking and pastry making. 
Demonstrate proficiency in planning and preparing a meal. 
Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico, and various other cuisines as dictated by student interest. 
 
Assignments, information, recipes, and photos are posted on our webpage.

**Course has articulation agreement with SRJC for college credit by examination for CUL 252.3, see instructor.
**ServSafe Certification required by the State of California for food serving industry is available, see instructor for details.