High School Course Catalog 2009-2010 - Fremont Unified School ...

Culinary Arts 1 (Beginning) JFCG 9-12 10 units/year
Students will learn how to prepare soups, salads, main dishes, quick and yeast breads, pies, cakes, and other desserts as well as how to
use convenience foods in creative ways. Students will increase their ability to apply principles of nutrition, meal planning, and diet
planning to meet specific health and lifestyle needs. Students will increase their culinary skills through advanced recipes and
preparation techniques. Lab donation per semester will vary from site to site.
Culinary Arts 2 (Advanced) JFFG 11-12 10 units/year
Prerequisite: C or better in Culinary Arts 1 or teacher approval.
Students: Let your taste buds travel as you prepare and sample dishes from foreign countries and various regions of the United States.
Then learn about making and serving party foods and techniques of entertaining. Lab donation per semester will vary from site to site.
Culinary Arts / Pastry Arts 1 TIUA 11-12 10 units/year
1 hour class
Culinary Arts / Pastry Arts 1 TIUB 11-12 20 units/year
2 hour class
This competency-based course is geared toward California Restaurant Association and American Culinary Federation accreditations in
preparing students for entry and mid-level positions in the restaurant baking and food services industry. Included is Serve-Safe
sanitation certification, basic culinary, fundamentals of baking and pastry including breads, pies, cakes, cake icings and decorations,
cookies, plated desserts, cream, fillings laminate dough. Integrated throughout the course are career preparation standards which
include basic academic skills, communication, interpersonal skills, problem solving, workplace safety, technology, and employment
literacy.
Culinary Arts/Basic Foods TIYA 11-12 10 units/year
1 hour class
Culinary Arts/Basic Foods TIYB 11-12 20 units/year
2 hour class
This competency-based course is geared toward accreditations set by the California Restaurant Association and American Culinary
Federation to prepare students for entry and mid-level positions in the restaurant baking and food services industry. Included in the
course is Serve-Safe sanitation certifications, basic culinary, knife skills, fundamentals of cooking which include basic cooking
techniques, meat classification by animal type, grilling, soups, appetizers and Hors d’oeuvres, Garde-Manager skills, pantry skills,
soups, and plate presentation.
Event Planning and Catering TIPA 11-12 10 units/year
1 Class Period
Students will be introduced to the mechanics of a catering event. Students will learn and practice all elements from creating menus
and taking orders to the execution of the events. Emphasis will be placed on professionalism, cost control and organization.
Introduction to Hospitality TMTA 11-12 10 units/year
and Tourism
1 Class Period
Exploration of the major components and organization structure of the hospitality and tourism industry. Students will learn culinary
and restaurant operations. The class also presents historical development, opportunities and current trends. This course stresses the
importance and relationship of education and work experience to career success.
Family Living/Independent Living/ JLCG 11-12 10 units/year
Child Development
Prerequisite: Parental permission.
Family Living is a course that studies the development of the individual. Class discussions will center on dating, peer pressures,
decision making, substance abuse, teen pregnancy, sexually transmitted diseases, marriage, children, money management, divorce,
aging, and death.
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