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Culinary Arts

General

Culinary Arts I

Have fun learning how to prepare and cook foods in a group setting. Lab and classroom experiences will be based on learning how to select, prepare, cook, and store various foods with guidance from a variety of quality resources including http://www.choosemyplate.gov/.  Emphasis will be placed on meeting health, safety, and sanitation needs.

Information pertaining to nutrition, dietary guidelines, and careers will also be included in the course. Students will learn the principles of baking and cooking with quick breads, grain products, fruits, vegetables, eggs, and dairy products. To wrap up the semester, the students will participate in a special project.

Semesters: 1
Level: 9, 10, 11, 12
Credit: 1/2
Prerequisite: None

Culinary Arts I Commercial

This course takes place in a commercial kitchen and is a study of the principles of nutrition and food preparation including food service and meal management.  Additional emphasis is placed on cooking principles, proper use and arrangement of equipment and measurements, which will be practiced by students in weekly cooking experiences. Students will earn the Food Handler’s Certification upon completion of this course and passing of the state exam.  This certification is required by law for all food handlers of any organization. Key areas of study include: basic food safety, personal hygiene, cross-contamination, time/temp, sanitation, etc. A $5 fee is associated with this course to cover the cost of the American Heart Association CPR/First-aid certification.

An additional $10 fee is associated with this course to cover the state cost of the Food Handler’s Exam and Certification.

This course is located at Crystal Lake South.

Semesters: 1
Level: 9, 10, 11, 12
Credit: 1/2
Prerequisite: None

Culinary Arts II

This course is designed to expand on the knowledge learned in Culinary I. Further emphasis will be placed on selecting, preparing, cooking, and preserving various foods. Lab and classroom experiences will emphasize healthy eating habits and emphasize information provided by http://www.choosemyplate.gov/.  Principles associated with baking cookies, cakes, pastries, and yeast breads will be addressed. Students will also learn about cooking poultry, beef, pork, fish, shellfish, casseroles, soups, and prepare salads. Moreover, they will learn about herbs, spices, and garnishing techniques. The culminating activity will be a special project. Information related to careers in food and nutrition will be included in the course.

This course meets 7 periods per week.

Semesters: 1
Level: 9, 10, 11, 12         
Credit: 1/2
Prerequisite: Culinary Arts I

 

Advanced Culinary Arts

This course is designed to meet the needs of students interested in seeking a career in the food industry, including experiences associated with owning or operating a restaurant, catering business, or bakery. The students will gain insight into the responsibilities associated with being a chef at various levels. Lab experiences will include menu planning, meal preparation, and understanding the costs associated with the process.

This course meets 7 periods per week.

Semesters: 1
Level: 10, 11, 12
Credit: 1/2  
Prerequisite: Culinary Arts II

 

Internship in Food Services

This course is designed to meet the individual needs of students interested in increasing their skills and knowledge in areas such as the restaurant hospitality industry, entrepreneurship opportunities and capabilities, catering, bakery, and fast food operations. Content includes: career education opportunities, planning for the future, job‑seeking skills, personal development, human relationships, legal protection and responsibilities, economics and the job, organizations, and job termination. For junior and senior students in Foods and Nutrition, here is the opportunity to pursue a career in food service management.

Semesters: 1
Credit: 1/2 per semester (may be repeated for additional credit) 
Level: 11, 12
Prerequisites: Culinary Arts I & II, Advanced Culinary Arts and instructor approval.      

Nutrition & Wellness

This course studies the impact nutrition, ingredients and the manner in which foods are produced and prepared have on overall wellness.  There will be an exploration of how health concerns have changed as a result of dietary trends, as students examine national and global issues including the patterns, causes and effects of disease in defined populations.  Students will analyze a variety of nonfiction text including but not limited to both popular and scientific literature in a deep and critical manner. This course merges culinary, scientific, and sociological components in an effort to better understanding causes of compromised health and possible approaches in preventing and controlling health problems in order to improve overall wellness. Topics may include organics, gluten free, genetically engineered foods, food and waterborne disease, the effects of pesticides and toxins in our food supply, soil and water, as well as factors affecting good food choices, eating for sports performance, nutrition across the lifespan, and environmental health and policies.

Semesters: 1
Credit: 1/2
Level: 10, 11, 12
Prerequisite: none 

Advanced Placement®/Dual Credit

Culinary Arts II Commercial

This course is takes place in a commercial kitchen and is designed to expand on the knowledge obtained from Culinary Arts I and II and/or Culinary Arts I Commercial.  Students will earn the Illinois Department of Public Health’s Food Service Sanitation Manager Certification upon completion of this course if they take and pass the state exam at the end of the semester. This course is designed to begin the professional culinary program that introduces high school students to careers in the restaurant and foodservice industry and teaches them the basic skills and knowledge they will need to achieve success. Higher level preparation techniques, skills, and terminology are covered and mastered with an emphasis on cutlery skills, meat preparation, and pastries. Students in this course will participate in creative preparation and presentation of a variety of food products.  The program encourages high school students to experience all aspects of operating and managing a food service establishment, and helps students build good business and management skills.  These skills are as vital to all other industries as they are to foodservice.  Should students elect to take the Managers Certification exam, the cost of the exam is $75.

This course is offered in limited capacity (currently at Crystal Lake South High School) and therefore students from other schools may need to travel to participate.  In these instances, students are required to provide their own transportation.  Click here to learn more about Dual Credit for this course.

This course meets 7 periods per week.

Semesters: 1
Level: 9, 10, 11, 12
Credit: 1/2 (Dual Credit)
Prerequisite: Culinary Arts I and II OR Culinary Arts I Commercial

Advanced Culinary Arts Commercial

This course will offer students an in-depth cooking experience in a commercial kitchen.  Cooking experiences will include, but are not limited to, regional and ethnic dishes, gourmet desserts, catering, and mock-restaurant experience. The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.  Click link to learn more about dual credit for this course.

This course is offered in limited capacity (currently at Crystal Lake South High School) and therefore students from other schools may need to travel to participate.  In these instances, students are required to provide their own transportation.

This course meets 7 periods per week.

Semesters: 1
Level: 10, 11, 12
Credit: 1/2 (Dual Credit)
Prerequisite: Successful completion of Culinary II Commercial with a C- or higher and a Food Handlers Certification

Contact Us

Matt Timmerman
Director of Curriculum
Email: mtimmerman@d155.org

Michael Manning
Cary-Grove High School
Division Lead
Email: mmanning@d155.org

Bob Hewett
Crystal Lake Central High School
Division Lead
Email: rhewett@d155.org

Michelle Kidd
Crystal Lake South High School
Division Lead
Email: mkidd@d155.org

Kevin Koeppen
Prairie Ridge High School
Division Lead
Email: kkoeppen@d155.org