Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready practices in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.
All CTE courses offered through the North Orange County Occupational Program (NOCROP) program have been assigned a course code number, a major course title or abbreviation, and a three character room number designation which will identify the location of the student's placement. This system has been coordinated with the Anaheim Union High School District's Information Systems Department, and is used by all senior high schools when students are scheduled in selected ROP areas of instruction.
This course is designed to introduce students to the basics of safety/sanitation, food preparation, and nutrition. Students demonstrate the appropriate use and selection of basic ingredients and equipment. Decision making, consumer education and career op
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This course is designed to introduce students to the basics of safety/sanitation, food preparation, and nutrition. Students demonstrate the appropriate use and selection of basic ingredients and equipment. Decision making, consumer education and career op
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Culinary Techniques 2 P is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reactio
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Culinary Techniques 2 P is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reactio
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This course provides for the understanding and advanced application of nutrition concepts, food safety and sanitation, recipe development, and service. It is an advanced course in the Food Service and Hospitality pathway within the Hospitality and Tourism
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This course provides for the understanding and advanced application of nutrition concepts, food safety and sanitation, recipe development, and service. It is an advanced course in the Food Service and Hospitality pathway within the Hospitality and Tourism
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Student performance will be monitored by the instructor and will focus on self-assessment of students lab work. The course will give advanced students an opportunity to work on refining the culinary skills they have learned on advanced recipe selections t
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Student performance will be monitored by the instructor and will focus on self-assessment of students lab work. The course will give advanced students an opportunity to work on refining the culinary skills they have learned on advanced recipe selections t
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