Description: This course provides training to prepare students who are interested in pursuing a career in culinary arts or related fields. Students will develop food preparation skills in a variety of areas related to the culinary arts. These include sauces, soups/stocks, sauteing and frying, garnishing, grilling, pastries and deserts, and breads. Professional skills related to employability, customer service and the dining experience will be reinforced and practiced. Other content areas of the program include equipment and technology, culinary nutrition, creating menus, recipe conversion, cost control techniques, and plating and presentation of food. Students will be provided internship opportunities in appropriate industry locations during Culinary Arts II. In order for a student to participate in this internship they must have their ServSafe Certification.