Ezria Lighty
Instructor
Culinary Arts 1, 2, Baking & Pastry,
Course Codes 5720, 5721, 5723
Grade Levels 10, 11, 12
Credits 1 (120 hours), 2 (240 hours)
Prerequisite -- No prerequisite for Level 1: courses are taken in sequentially.
Course Codes 5720, 5721, 5723
Grade Levels 10, 11, 12
Credits 1 (120 hours), 2 (240 hours)
Prerequisite -- No prerequisite for Level 1: courses are taken in sequentially.
Culinary Arts Management 1 prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences student organization, Family Career and Community Leaders of America (FCCLA) provides leadership and entrepreneurship experiences. Participation in the career & technology organization SkillsUSA provides the students an opportunity to compete and display professional baking techniques. For academic standards click here: www.ed.sc.gov/instruction/career-and-technical-education/programs-and-courses/career-clusters/hospitality-and-tourism/culinary-arts-1/
Culinary Arts Management 2 is an advanced level course that prepares the serious culinary student for gainful employment and/or entry into postsecondary education. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career options. Students have opportunities to develop skills in workplace settings. Integration of the Family and Consumer Sciences student organization, Family Career and Community Leaders of America (FCCLA) provides leadership and entrepreneurship experiences. Participation in the career & technology organization SkillsUSA provides the students an opportunity to compete and display professional baking techniques. For academic standards click here:
www.ed.sc.gov/instruction/career-and-technical-education/programs-and-courses/career-clusters/hospitality-and-tourism/culinary-arts-2/
Baking and Pastry for high school students is a course that provides students an opportunity to develop foundational skills needed for a seamless transition to a postsecondary program, workforce, or military. Students will develop advanced skills in safety and sanitation in addition to management and professionalism. Concepts are aligned with competencies from the American Culinary Federation (ACF) Education foundation assessment, ACF Retail Commercial Baking Certification. Integration of the Family and Consumer Sciences student organization, Family Career and Community Leaders of America (FCCLA) provides leadership and entrepreneurship experiences. Participation in the career & technology organization SkillsUSA provides the students an opportunity to compete and display professional baking technique. For academic standards click here:
www.ed.sc.gov/sites/scdoe/assets/file/programs-services/148/documents/Baking_and_Pastry_Standards.pdf
Professional Certification Opportunities
Work-based Learning Opportunities
Students are encouraged to complete WBL experiences with restaurants and other food establishments in Dillon and surrounding areas. These experiences give the students an opportunity to "test drive" a career. This empowers the student with the knowledge that they love the career or that it may not be for them, allowing them to change course to a career that best fit them. Either way the student will save time and money. If they love it the student will already have experience, contacts, references for the industry allowing them to start earning money sooner and likely at a higher than entry level. If they don't love, it the student will not waist any more time pursuing a career that is not a good fit for them.
CTE Student Organization
Family, Career and Community Leaders of America, Inc. (FCCLA) Homepage | FCCLA (fcclainc.org)
Program Contact: Eleanor Glover, PhD (eglover@ed.sc.gov), Ginger Hill (scfccla.hill@gmail.com)
Potential Career Opportunities
Culinary Arts Management 2 is an advanced level course that prepares the serious culinary student for gainful employment and/or entry into postsecondary education. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career options. Students have opportunities to develop skills in workplace settings. Integration of the Family and Consumer Sciences student organization, Family Career and Community Leaders of America (FCCLA) provides leadership and entrepreneurship experiences. Participation in the career & technology organization SkillsUSA provides the students an opportunity to compete and display professional baking techniques. For academic standards click here:
www.ed.sc.gov/instruction/career-and-technical-education/programs-and-courses/career-clusters/hospitality-and-tourism/culinary-arts-2/
Baking and Pastry for high school students is a course that provides students an opportunity to develop foundational skills needed for a seamless transition to a postsecondary program, workforce, or military. Students will develop advanced skills in safety and sanitation in addition to management and professionalism. Concepts are aligned with competencies from the American Culinary Federation (ACF) Education foundation assessment, ACF Retail Commercial Baking Certification. Integration of the Family and Consumer Sciences student organization, Family Career and Community Leaders of America (FCCLA) provides leadership and entrepreneurship experiences. Participation in the career & technology organization SkillsUSA provides the students an opportunity to compete and display professional baking technique. For academic standards click here:
www.ed.sc.gov/sites/scdoe/assets/file/programs-services/148/documents/Baking_and_Pastry_Standards.pdf
Professional Certification Opportunities
- ServSafe Manager
- ServSafe Food Handler
- ProStart
- S/P 2 - Culinary Arts
- OSHA
- First Aid
- FirstAid/CPR/ED
Work-based Learning Opportunities
Students are encouraged to complete WBL experiences with restaurants and other food establishments in Dillon and surrounding areas. These experiences give the students an opportunity to "test drive" a career. This empowers the student with the knowledge that they love the career or that it may not be for them, allowing them to change course to a career that best fit them. Either way the student will save time and money. If they love it the student will already have experience, contacts, references for the industry allowing them to start earning money sooner and likely at a higher than entry level. If they don't love, it the student will not waist any more time pursuing a career that is not a good fit for them.
CTE Student Organization
Family, Career and Community Leaders of America, Inc. (FCCLA) Homepage | FCCLA (fcclainc.org)
Program Contact: Eleanor Glover, PhD (eglover@ed.sc.gov), Ginger Hill (scfccla.hill@gmail.com)
Potential Career Opportunities
- Chef/Dinner Cook
- Travel Agent
- Waiter/Waitress
- Restaurant Manager
- Baker
- Caterer
- Dietitian
- Teacher
- Marketing and PR
The ServSafe® program provides food safety training, exams an educational materials to foodservice managers. Students can earn the
ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).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.Trust the only food safety program with roots in the foodservice industry to help you protect customer health, improve employee performance and preserve business reputation. |
For Students
The ProStart National COA is your passport to the future. Earning the COA can give you a leg up in your job search, and opens the door to collegiate opportunities. Numerous restaurant, foodservice and hospitality programs offer benefits to ProStart graduates. These include scholarships, class credits and credit towards work experience requirements. To learn more about the benefits offered to ProStart graduates at more than 60 colleges and universities, download the National ProStart Collegiate Passport. Earning the ProStart National Certificate of Achievement To earn the ProStart National COA, a student must pass the National Restaurant Association’s Year 1 and Year 2 exams, and complete 400 hours of mentored work experience. |