Practical Arts
ROP C.H.A.M.P. 1
This one-year course is designed for first year culinary students and will provide them with a solid foundation of Food Service and Hospitality Operations. The primary topics covered will be college and career opportunities, employability skills, basic food preparation, techniques and procedures, food safety and sanitation, nutrition, and an introduction to customer services and professionalism.
From the SCUSD High School Course Catalog 2025–2026, page 102.
- Grades
- 9-12
- Credits
- 10, Year
- UC/CSU a–g
- G
- Course #
- 677025
Where it fits
- Nothing required firstComes before
- ROP C.H.A.M.P. 1
- ROP C.H.A.M.P. 2Leads to
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