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Culinary Arts 1 (Introduction to Foods)
 
FCE0001
Credit 1.00
Open to grades 9-12

This introductory course focuses on the basic techniques and principles of culinary arts. Students enrolled in this course will study and learn different and exciting ways to prepare fruits and vegetables, dairy products, breads and cereals, soups, salads, and casseroles, as well as meats and desserts. Students will also be given the opportunity to explore how special diets, nutrition, and meal planning play essential roles in everyday life.

Essential Standards 
  • Students will demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods and between animal and fish sources and other food products.
  • Students will prepare various meats, seafood and poultry using safe handling and professional preparation techniques.
  • Students will prepare various fruits, vegetables, starches, legumes, dairy products, fats and oils using safe handling and professional preparation techniques.
  • Students will prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
  • Students will prepare breakfast meats, eggs, cereals and batter products using safe handling and professional preparation techniques.
  • Students will analyze recipe/formula proportions and modifications for food production.
  • Students will critique the selection of foods to promote a healthy lifestyle.
  • Students will compare food labels, portions and serving sizes to aide in decision making.
  • Students will work as part of a team to design a product or service that could fulfill a human need or desire.