TEKS-ALIGNED COURSE

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.

ico_teksmet.svg Percentage of TEKS Met 100%
ico_totallessons.svg Total Lessons 62
ico_gradelevel.svg Grade Level 10-12
ico_projact.svg Projects & Activities 603
ico_assessments.svg Assessments 216
View the TEKS

FEATURED EXPERTS

Erin Land
Chef/Culinary Arts Instructor, Spring Branch ISD

Angela Laury, Ph.D.
Postdoctoral Research Associate, Animal & Food Science Department, Texas Tech University

Mindy Brashears, Ph.D.
Director of International Center for Food Industry Excellence, Texas Tech University

Melissa Manske
Chef/Culinary Arts Instructor,

SAMPLE LESSON | 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.

COURSE LESSONS

  • Structure of the Food Service Industry
  • Careers in the Culinary Industry
  • Customer Service in the Hospitality & Tourism Industry
  • Technology & Restaurants        
  • Marketing & the Food Industry    
  • Kitchen Equipment       
  • Food Math & Measurements    
  • Chemical Processes in Food Science    
  • Scientific Principles: Chemical Properties
  • Food Quality & Palatability Factors      
  • Introduction to Culinary Techniques & Methods
  • Fruits & Vegetables        
  • Herbs & Spices   
  • Stocks, Sauces & Soups  
  • Desserts & Baked Goods            
  • Grains, Legumes & Pastas         
  • Meat, Poultry & Seafood            
  • Salads & Sandwiches     
  • Dairy Products, Breakfast Foods & Eggs
  • 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  
  • 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
  • Food Industry Safety     
  • Sanitation & Safety Procedures in Food Production  
  • It’s Alive!: Foodborne Illnesses