CTE Curriculum
Prepare learners with CTE curriculum aligned to industry standards.
Advanced Culinary Arts
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About the Course
The Advanced Culinary Arts course provides students with the knowledge and skills needed to prepare a wide range of foods while mastering advanced cooking techniques, kitchen operations, and food service management. Students will apply critical thinking and problem-solving skills to real-world culinary scenarios involving food preparation, safety and sanitation, cost control, and menu development, preparing them for careers in the culinary and food service industry.
SAMPLE LESSON
Desserts & Baked Goods: Breads
Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.
Lesson Resources:
Lessons Available in This Course
- Advanced Cake Production
- Advanced Confections
- Advanced Poultry
- Advanced Seafood: Fish & Shellfish
- Carcass Fabrication: Beef Introduction
- Carcass Fabrication: Pork Introduction
- Carcass Fabrication: Sheep - Introduction
- Careers in the Culinary Industry
- Desserts & Baked Goods: Breads
- Desserts & Baked Goods: Cakes, Quick Breads & Cookies
- Desserts & Baked Goods: Pastries & Pie
- Employability Skills in the Food Service Industry
- Exotic Meats
- Fruits & Vegetables Preparation
- Global Cuisine
- Herbs & Spices
- Ice Cream & Frozen Desserts
- Industrial Kitchen Tools & Equipment
- Managerial Duties in the Food Service Industry
- Nutrition & Food Service
- Planning for a Culinary Career
- Receiving, Storing & Distribution
- Safety & Sanitation in Food Service
- Safety in Professional Kitchens
- Sanitation in Professional Kitchens
- Staff Duties in the Food Service Industry
- Sustainability in the Food Service Industry
- Technology & Restaurants
- Understanding Food Service Costs
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