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

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
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
Food Industry Safety
Sanitation & Safety Procedures in Food Production
It’s Alive!: Foodborne Illnesses
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