Duval County Public Schools (DCPS) have worked collaboratively to create Jean Ribault High School’s Culinary Arts Program.
Academy Director: Courtney Mills
Email Culinary Teacher C. Mills
Program Sequence
Grade 9: Culinary Arts 1:
01.0 Recognize and identify career and employment opportunities.
02.0 Demonstrate and incorporate workplace safety procedures.
03.0 Demonstrate workplace communication skills.
04.0 Use and care for commercial tools and equipment.
05.0 Demonstrate basic kitchen essentials.
06.0 Identify soups, stocks and sauces.
07.0 Understand principles of food science in cooking and baking techniques.
Grade 10: Culinary Arts 2
08.0 Exhibit the ability to follow state mandated guidelines for food safety and service.
09.0 Identify and explain front-of-the-house and back-of-the-house duties.
10.0 Apply principles of food science in cooking techniques.
11.0 Present food and beverage items to meet creativity aspects as well as quality standards.
12.0 Describe and apply the basic principles of nutrition.
13.0 Identify and summarize the various cuisines of the world.
Grade 11: Culinary Arts 3
14.0 Research college and career advancement opportunities in professional cooking and baking.
15.0 Follow food identification, selection, purchasing, receiving, storing and inventory guidelines.
16.0 Practice professional cooking and baking techniques.
17.0 Apply scientific principles in cooking and baking.
18.0 Identify and exhibit management skills.
19.0 Comply with laws and regulations specific to the food service and hospitality industry.
Grade 12: Culinary Arts 4 - Culinary and Hospitality Management
20.0 Analyze history and trends in the culinary and hospitality industry.
21.0 Demonstrate management skills.
22.0 Identify the elements of successful customer service and the role management plays.
23.0 Compare and contrast the different types of operations in the culinary and hospitality industry.
24.0 Demonstrate the skills necessary for planning and catering an event.
25.0 Utilize cost control.
26.0 Utilize human resource management guidelines.
27.0 Explore trends in marketing.
28.0 Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.
Course Purpose
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.