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SVHS Culinary Department
This is an introductory level foods and nutrition course combining lectures and labs where students prepare a variety of foods and meals with an emphasis on healthy eating and the recommended dietary allowances. Lab activities will cover technical kitchen skills, safety/sanitation, and proper use of equipment. Students will expand their knowledge of nutrition, including designing a personal health and wellness plan, in the second semester. The focus will be on nutritional values as affected by food preparation. Continued application of industry technology, as well as standardized recipes and measurements will be stressed. Cultural awareness and preparation of international foods will be included. Food service careers will be discussed and “Guest Chef” presentations offered. Lab fee required.
This course is designed as a school-to-work course that will provide students with a practical foundation in entry-level positions, as well as prepare them for continuing education in the food service industry. Students will practice food preparation techniques and management skills while running an on-campus restaurant serving buffet lunches and special occasion meals to SVHS staff. Skills taught include hot and cold food preparation, nutritional needs, portion control, cost analysis, food service safety and sanitation, and personal grooming. Students will explore careers related to the food service and hospitality industries, observe/participate in work site visitations, critique guest chef presentations and prepare a professional portfolio. Industry professionals will be utilized as mentors for student interns, guest speakers, job shadowing experiences, and Senior Projects. Lab fee required.**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.Jonathan BeardE-mail: firstname.lastname@example.org