CTE Curriculum
Prepare learners with CTE curriculum aligned to industry standards.
Introduction to Culinary Arts
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About the Course
The Introduction to Culinary Arts course introduces students to the fundamentals of the food service industry, including food safety, kitchen tools and equipment, cooking methods, and customer service practices. Students explore culinary techniques, industry standards, and career pathways while developing practical skills in food preparation, professionalism, and hospitality.
SAMPLE LESSON
History of the Food Service Industry
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
- Basics of Storage & Purchasing
- Careers in The Food Service Industry
- Dining & Service Etiquette
- Employability Skills in the Food Service Industry
- Food Handling: Basic Procedures
- Food Handling: First Aid
- Food Handling: Preventing Cross-Contamination
- Food Handling: Preventing Time & Temperature Abuse
- Fruits & Vegetables
- History of the Food Service Industry
- Influence of Culture on Food Evolution
- Introduction to Baking
- Introduction to Cooking Methods
- Introduction to Culinary Arts Capstone - Portfolio
- Introduction to Customer Service in the Food Service Industry
- Introduction to Kitchen Equipment
- Introduction to Knife Skills
- Introduction to Technology in the Food Service Industry
- Kitchen Tools
- Laws & Regulations in the Food Service Industry
- Meat, Poultry & Seafood
- Professional Conduct in the Food Service Industry
- Quality Control in the Food Industry
- Reading a Recipe & Measuring
- Science of Baking
- Systems of the Food Service Industry
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