Culinary
- Location: Newport High School
- 3 High School Credits: CTE (3.0)
- 2 Year Program Available
- No Tuition
- Program fees may apply Financial assistance may be available for qualifying students
- College Credits and Certifications available: Contact WANIC to find out more
This is a full year 3-period Skill Center class (3 high school credits).
Year 1: This comprehensive, career-focused program prepares students for the hospitality industry in a commercial kitchen classroom. Students learn French cooking techniques, culinary terminology, knife skills, aesthetics of food presentation, baking and pastry techniques, and prepare a wide variety of foods and cuisines. In addition, students practice safety and sanitation procedures, restaurant management, customer relations, team and leadership skills, and catering and table service. There are also industry-related field trips to observe professionals and learn about career possibilities. Students who successfully complete Year 1 may be eligible to apply for Year 2.
Year 2: Students in Advanced Culinary Arts expand and refine their culinary expertise. Students are prepared with broad and transferable skills in planning, management, communication, and advanced food production for employment and post-secondary education.
Median Yearly Salary Seattle Metro area*
- Chefs and Head Cooks $63,400
- Food Service Managers $97,380
* Source: careeronestop.org, U.S. Department of Labor 2021
PREPARE FOR COLLEGE AND A CAREER!
Course Expectations: Culinary Arts Year One. Located at Newport High School
Reading Expectations of this class:
Students use The Professional Chef textbook which is 9th grade reading level at the beginning of units. The daily reading for the class includes recipes and instructions on the whiteboard.
Writing Expectations of this class:
Word processing is the most common form of writing in Culinary Arts. Occasionally for a poster or presentation printing is used (word processing could be used on that as well). Most presentations are expected to be PowerPoints.
Two units have a written component:
1) The Meaning of Food where students respond to prompts after watching a series of DVD’s on how food affects life.
2) A research project on an environmental issue that interests them.
Math Expectations of this class:
Basic arithmetic (add, subtract, multiply, divide, and fractions) skills are used daily. Students use basic math to divide and multiply recipes. Time tables are used to figure out how many pieces of a product are on a sheet tray or in a pan. Measurement in the form of liquid, dry, ounces, cups, width, length, pounds, heat, etc. Food costing, As Purchased pricing and Edible Portion pricing are required in some units.
Science Expectations of this class:
Science is cooking, this class is hands on science. Cooking is an extension of the science students have been taught in their core classes.
Homework Expectations of this class:
Occasional homework, typically for students that didn’t use their time wisely in class. Most homework is research on a speaker or about a field trip we will be taking.
To be successful in this class, the student should be prepared to:
Follow an attendance policy similar to business and industry; the student is considered an employee or a professional and is expected to be in full daily attendance and actively participating to assure that maximum learning and productivity are achieved. This program includes numerous hands-on activities which can be attained only by being in attendance. Applying and practicing skills are critical to demonstrating competency.
Additional Information:
- Students who successfully complete Year 1 may be eligible to apply for Year 2.
- CTE Dual Credit - College Credit May Be Available.
Course Expectations: Culinary Arts Year Two. Located at Newport High School
Reading Expectations of this class:
Students use The Professional Chef textbook which is 9th grade reading level at the beginning of units. The daily reading for the class includes recipes and instructions on the whiteboard.
Writing Expectations of this class:
Word processing is the most common form of writing in Culinary Arts. Occasionally, for a poster or presentation, printing is used (however, word processing could be used on that as well). Most presentations are expected to be PowerPoint presentations.
Two units have a written component:
1) The Meaning of Food where students respond to prompts after watching a series of DVD’s on how food affects life.
2) A research project on an environmental issue that interests them.
Second year students keep a journal that can be handwritten or word processed.
Math Expectations of this class:
Basic arithmetic (add, subtract, multiply, divide, and fractions) skills are used daily. Students use basic math to divide and multiply recipes. Timetables are used to figure out how many pieces of a product are on a sheet tray or in a pan. Measurement in the form of liquid, dry, ounces, cups, width, length, pounds, heat, etc. Food costing, As Purchased pricing and Edible Portion pricing are required in some units
Science Expectations of this class:
Food costing, As Purchased pricing and Edible Portion pricing are required in some units.
Homework Expectations of this class:
Occasional homework, typically for students that didn’t use their time wisely in class. Most homework is research on speaker or about a field trip we will be taking.
To be successful in this class, the student should be prepared to:
Follow an attendance policy similar to business and industry; the student is considered an employee or a professional and is expected to be in full daily attendance and actively participating to assure that maximum learning and productivity are achieved. This program includes numerous hands-on activities which can be attained only by being in attendance. Applying and practicing skills are critical to demonstrating competency.
Additional Information:
- Prerequisite –Successful completion of Culinary Arts Year 1 and instructor approval.
- CTE Dual Credit - College Credit May Be Available.
Culinary Arts Newport HS Program Intro Video
