Culinary Arts: International Foods

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This competency-based course provides students with project-based learning experiences in the art and science of international food preparation and presentation.Technical instruction includes an orientation, resource management, weights and measures, tools and equipment, safety and sanitation and employability skills. Emphasis is placed on the creation of menus, assembly of ingredients, cooking methods, and presentation techniques for Chinese, French, Italian, Japanese, Mexican and Thai meals. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards.



Enrollment requires successful completion of another course from the Culinary Arts sequence.


Johnson, Carrie


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