Culinary Arts
About the Course
The Culinary Arts course begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. The course covers Developing Recipes & Menus, Food Sanitation and much more.
- Total Lessons: 35
- Grade Level: 10th-12th
- Projects, Activities & Assessments: 804
Lessons Available in This Course
- Structure of the Food Service Industry
- Technology & Restaurants
- Food Math & Measurements
- Fruits & Vegetables
- Desserts & Baked Goods
- Salads & Sandwiches
- Global Cuisine: Central America & Caribbean
- Global Cuisine: Middle East
- Food Industry Safety
- Principles of HACCP: Introduction
- Principles of HACCP: Identifying Critical Control Points
- Principles of HACCP: Recordkeeping
- Careers in the Culinary Industry
- Marketing & the Food Industry
- Food Quality & Palatability Factors
- Herbs & Spices
- Grains, Legumes & Pastas
- Dairy Products, Breakfast Foods & Eggs
- Global Cuisine: Europe
- Global Cuisine: North America
- Sanitation & Safety Procedures in Food Production
- Principles of HACCP: Identifying Hazards in Food Processing
- Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
- Principles of HACCP: Ground Beef HACCP Plan
- Customer Service in the Hospitality & Tourism Industry
- Kitchen Equipment
- Introduction to Culinary Techniques & Methods
- Stocks, Sauces & Soups
- Meat, Poultry & Seafood
- Global Cuisine: Asia
- Global Cuisine: Mediterranean
- Global Cuisine: South America
- It’s Alive!: Foodborne Illnesses
- Principles of HACCP: Conducting a Hazard Analysis
- Principles of HACCP: Establishing Verification Procedures
Ready to Get Started?