Culinary 1 is the introductory course in the Food Service and Hospitality pathway. It is designed for students who are interested in understanding the principles of food and nutrition and maintaining a healthy life. The study and application of food preparation, planning, service and nutrition is addressed in this course. Students use small and large equipment, supplies, products and procedures in an interdisciplinary approach. Safety and sanitation is paramount and applied in a classroom laboratory setting.

The course will also focus on food purchasing, preparation techniques, meal service, etiquette, cultures and technology. Through reading expository and non-fiction articles, writing, listening and speaking students will develop the ability to research, collect data, analyze information, report findings and evaluate food products.