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Culinary Arts

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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.


Introduction to Culinary Techniques & Methods

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

  • Careers in the Culinary Industry
  • Customer Service in the Hospitality & Tourism Industry
  • Dairy Products, Breakfast Foods & Eggs
  • Desserts & Baked Goods
  • Food Industry Safety
  • Food Math & Measurements
  • Food Quality & Palatability Factors
  • Fruits & Vegetables
  • Global Cuisine: Asia
  • Global Cuisine: Central America & Caribbean
  • Global Cuisine: Europe
  • Global Cuisine: Mediterranean
  • Global Cuisine: Middle East
  • Global Cuisine: North America
  • Global Cuisine: South America
  • Grains, Legumes & Pastas
  • Herbs & Spices
  • Introduction to Culinary Techniques & Methods
  • It’s Alive!: Foodborne Illnesses
  • Kitchen Equipment
  • Marketing & the Food Industry
  • Meat, Poultry & Seafood
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Establishing Verification Procedures
  • Principles of HACCP: Ground Beef HACCP Plan
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Introduction
  • Principles of HACCP: Recordkeeping
  • Salads & Sandwiches
  • Sanitation & Safety Procedures in Food Production
  • Stocks, Sauces & Soups
  • Structure of the Food Service Industry
  • Technology & Restaurants

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