4555 SW Elkhorn Ave
Redmond, OR 97756
Phone: 541-504-3600
Fax: 541-504-3601
Email: info@redmond.k12.or.us

Culinary

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Culinary Basics

Course #: CT500SSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 9, 10, 11, 12

Prerequisites: None

This course is designed to give students a hands-on experience with food. Each individual will have the opportunity to prepare portions of the menu being served at the student operated restaurant. In addition, students will gain an understanding of the basic safety and sanitation issues regarding food preparation and restaurant requirements. This class is designed for all levels of students and will allow those with a desire to explore the food profession more in depth, as well as learn survival food preparation for life.

 

Culinary 2

Course #: CT502SSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 9, 10, 11, 12

Prerequisites: Successful completion of Culinary Basics

This course continues to give students a hands-on experience with food. Each individual will have the opportunity to prepare portions of the menu being served at the school’s student operated restaurant. This class is designed for students who have taken Culinary Basics and will allow those with a desire to explore the food profession more in depth, as well as learn survival food preparation for life. Those students interested will practice their skills and participate in competition.

Advanced Culinary

Course #: CT501CSA

Length & Credit: 1 trimester/.5 credit/ SA

Grade(s): 10, 11, 12

Prerequisites: Successful completion of Culinary 2 with a B or higher

This course meets the gradutation requirement for Careers.

Advanced Culinary is designed to give students a more in depth experience with food. Students will be involved in all aspects of running the school restaurant, as well as have the opportunity to attend regional and state competitions. This class is designed for students with a more advanced level of knowledge, and will allow those with a desire to explore the food profession a more in depth look at the world of the Culinary profession.

CTE Mentorship Culinary 1, 2, 3, 5

Course #: CT329SEL, CT330SEL, CT331SEL, CT332SEL

Length & Credit: 1 trimester/.5 credit/ Elective

Grade(s): 11, 12

Prerequisites: Teacher Approval

This course gives students who have successfully completed one or more of the culinary classes at Ridgeview the opportunity to return to the classroom as a mentor in these classes. Mentor students will help other students successfully complete the course through one on one assistance, individual and group instruction, coaching, collaboration, and evaluation. Students will learn beginning techniques in mentorship, and apply what they learn to teaching and coaching other students towards successful completion of the introductory course. Teacher approval is required.

Culinary Project A, B, C

Course #: CT343SELA, CT343SELB, CT343SELC

Length & Credit: 1 trimester/.5 credit/ Elective

Grade(s): 10, 11, 12

Prerequisites: Teacher Approval

The Projects series of course are meant to offer student the opportunity to expand their knowledge and understanding through hands-on, real world projects through continued development and implementation of their professional skills acquired through previous coursework. Students will get to choose a subject area and pursue research, development and implementation of a project. Such projects might include but are not limited to; management, retail design and merchandising, accounting processes, banking and financial systems, project management, marketing and promotion, entrepreneurship, etc. Students will plan, implement, evaluate and reflect on their progress to enhance their learning to better prepare them for today’s workplaces.
Each course will be guided by the following types of projects:
I: Beginning projects, home/individual solutions
II: Intermediate projects, solutions for others
III: Advanced projects, solutions for local businesses
IV: Professional/Entrepreneurial , solutions for larger problems or original ideas
Note: These courses will require students to work independently, and may include traveling off campus during school hours in order to meet with community members, acquire materials, and conduct research. If this is necessary, the student must provide their own transportation.

Work Experience Internship Culinary

Course #: CT935SELA

Length & Credit: 1 trimester 90 hrs/.5 credit/ Elective

Grade(s): 12

Prerequisites: Teacher Approval

Work experience consists of an internship experience or a preexisting job that integrates work site experiences with academic learning and career development in a work-based experience.  It is an opportunity to gain employment skills while connecting work with learning at school.  To qualify as a school-to-work experience, duties of employed students usually must be planned specifically to ensure work-based learning is meaningful.  It involves a contract between the student, employer, and the school.

CTE Pathways Exploration

Course #: CT702SSA

Length & Credit: 1 trimester /.5 credit/ Elective

Grade(s): 9

Prerequisites: None

Exploration of Career and Technical Education (CTE) helps students identify and evaluate personal goals, priorities, aptitudes, and interests with the goal of helping them make informed decisions about future CTE course choices. This course exposes students to various sources of information on career and training options and may also assist them in developing job search and employability skills.
This course will also cover school orientation providing students with an introduction to the culture of their school so that they understand staff expectations and the school’s structure and conventions. Students will be introduced to several organizational and study skills appropriate for high school and college.