Course Details
Culinary Arts 1A (Grade 9-12)
Review key course information and curriculum options.
Course Information
- Subject Area
- Hospitality and Tourism
- State Course Code
- 16056
- Length
- One Semester
- Total Hours
- 90
Culinary Art courses provide instruction in a particular type of cooking or culinary style. Examples of such specialty fields include baking, creating and decorating wedding cakes, Middle Eastern cuisine, and so on. These courses emphasize skills specific to the type of culinary art being studied.
Learning Goals
Students will:
- Discuss the dos and don'ts of basic cooking
- Describe standard procedures for chemical hazard control
- Explain the importance of safety procedures in the workplace
- Identify and use proper first aid procedures for kitchen-related accidents and injuries
- Discuss the importance of proper knife safety
- Explain and demonstrate basic knife techniques
- Identify and explain the four key knives in a professional kitchen
- Describe various cutting methods and the role they play in food preparation
- Apply sanitation standards to the kitchen environment
- Identify the key elements of foodborne illnesses and how to prevent them
- Explain the process and importance of waste management in the food industry
- Describe the inventory process and how it affects food preparation and safety
- Explain food science and how it affects the culinary world
- Identify various cooking methods and how they affect food
- Describe different cuisines and their relationship to culture and history
- Differentiate between proteins and other food groups
- Explain the history and significance of the garde manger
- Describe the types of dishes prepared in the cold kitchen
- Identify proper preservation methods, both new and old
- Detail the basic equipment in the garde manger
- Describe a standardized recipe and its significance to the food industry
- Perform cost analysis on an original recipe
- Explain the application of weights and measures in a food service setting
- Discuss the principles of food preparation
- Discuss the history of foodservice and some of its contributing figures
- Describe the various roles of the kitchen hierarchy
- Define professionalism and its key tenets
- Explain the importance of oral and written communication in the workplace
- Describe effective leadership in the workplace
- Explain the role of teamwork in the kitchen
- Discuss the importance of team diversity
- Identify and exhibit professional work ethics
Choose Curriculum
Culinary Arts 1A
Thinking of a career in the food service industry or looking to develop your culinary skills? Explore basic cooking and knife skills while preparing you for entry into the culinary world. Discover the history of food culture, food service, and global cuisines while learning about food science principles and preservation. Prepare for your future by building the professional, communication, leadership, and teamwork skills that are crucial to a career in the culinary arts.
Online
Items
| Name | Kind | ISBN | Returnable | Shared |
|---|---|---|---|---|
| Culinary Arts 1A: Introduction | Online Class | No | No |
Timeline
Unit 3: Food Safety
Unit 5: Garde Manger: The Cold Kitchen
Unit 8: Leadership, Teamwork, and Ethics