TEKS-ALIGNED COURSE

Advanced Culinary Arts

ABOUT THE COURSE

The Advanced Culinary Arts course will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications and/or immediate employment. Topics discussed included Retail Cut Identification, Nutrition, Global Cuisine and much more.

ico_teksmet.svg Percentage of TEKS Met 90%
ico_totallessons.svg Total Lessons 54
ico_gradelevel.svg Grade Level 10-12
ico_projact.svg Projects & Activities 507
ico_assessments.svg Assessments 181
View the TEKS

FEATURED EXPERTS

Erin Land
Chef/Culinary Arts Instructor, Spring Branch ISD

Melissa Manske
Chef/Culinary Arts Instructor,

Jennifer Cadengo
Chef/Culinary Arts Instructor,

Jason Lee, Ph.D.
Assistant Professor of Poultry Science, Texas A&M University

SAMPLE LESSON | Developing Recipes & Menus

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.

COURSE LESSONS

  • Kitchen Equipment
  • Food Math & Measurements
  • Introduction to Culinary Techniques & Methods
  • Fruits & Vegetables
  • Herbs & Spices
  • Meat, Poultry & Seafood
  • Grades & Classes of Seafood & Fish
  • ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
  • Retail Cut ID
  • Desserts & Baked Goods
  • Food Quality & Palatability Factors
  • Buying for Food Service
  • Nutrition & Food Service
  • A Closer Look at Nutrition: Carbohydrates
  • A Closer Look at Nutrition: Vitamins, Minerals & Water
  • A Closer Look at Nutrition: Proteins & Amino Acids
  • A Closer Look at Nutrition: Fats & Lipids
  • Developing Recipes & Menus
  • Global Cuisine: North America
  • Global Cuisine: South America
  • Global Cuisine: Asia
  • Global Cuisine: Europe
  • Global Cuisine: Mediterranean
  • Global Cuisine: Middle East
  • Sustainability in the Food Service Industry
  • It’s Alive!: Foodborne Illnesses
  • Food Industry Safety
  • Sanitation & Safety Procedures in Food Production
  • Would Your Restaurant Kitchen Pass Inspection?
  • Food Sanitation: Insects & Rodents
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Establishing Verification Procedures
  • Principles of HACCP: Recordkeeping
  • Principles of HACCP: Ground Beef HACCP Plan
  • Employability Skills
  • Skills for Real World Survival
  • Management of Energy, Money & Tasks
  • Decision Making
  • Leadership Styles
  • Teamwork & Collaboration
  • Personal Development: Self-Esteem
  • Dressing, Emily Post Style
  • Introduction to Professional Communication
  • Communication Styles
  • Written Communication Practices
  • Jobs, Careers & Education
  • Careers in the Culinary Industry
  • Formulas for Career Success: Interview Preparation
  • Formulas for Career Success: The Interview Process
  • Formulas for Career Success: Portfolio Development