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**Culinary Courses taught at EC3 are articulated credit through Sullivan University and Elizabethtown Community & Technical College**
- 200441 Foods and Nutrition or Intro to Culinary Arts
- 200411 Culinary Arts I
- 200412 Culinary Arts II
Choose (1) ONE CREDIT from the following:
- 200113 FACS Essentials and/or Servsafe
- 200442 Advanced Foods and Nutrition
- 200478 Internship: Culinary Arts
Special Topics in Culinary Arts-ServSafe (200442 A)
.5 Credit Grade Level: 10th, 11th, or 12th Prerequisite: Student must have passed Foods & Nutrition with a “C” average or higher. This advanced course trains students about food-borne illness, how to prevent it and maintaining a safe facility. Students earn nationally accredited food safety certification from the National Restaurant Association. This course must be taken before or at the same time as Culinary I and is required before beginning Hospitality Services.
Culinary I (200411 A/B)
1 Credit Grade Level: 11th or 12th Prerequisite: Foods and Nutrition A/B, *ServSafe, Advanced Foods A (Recommended) *Note: Students who have not taken ServSafe may take same trimester as Culinary I This college-level culinary course allows students to increase competencies in a variety of food preparation techniques. Emphasis will be placed on food presentation, garnishing, menu planning and the skills necessary to prepare for a career in the culinary arts profession. This course is designed to provide training for employment in hospitality services in the area of foodservice. Career decisions and demands on family life are explored as well as skills and concepts related to supportive services such as public relations, food and beverage operations, management techniques, and entrepreneurship.
Culinary II (200412 A/B)
1 Credit Grade Level: 11th or 12th Prerequisite: Culinary I, ServSafe Certification This college-level course is designed for students to resume progress in pursuing competencies in food productions and services. Orientation to the foodservice industry and development of food preparation skills are reinforced. Foodservice management functions are introduced. More in-depth information is provided and higher levels of skills are taught.