CTE Curriculum
Prepare learners with CTE curriculum aligned to industry standards.
Culinary Arts
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About the Course
The Culinary Arts course introduces students to the principles, techniques, and operations of the food service industry. Students will develop skills in food preparation, safety and sanitation, menu planning, kitchen management, culinary production, and professional practices while exploring careers in the hospitality and restaurant industries.
SAMPLE LESSON
Food Production & Presentation Techniques
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
- Appetizers & Sandwiches
- Breakfast Foods: Dairy Products
- Breakfast Foods: Eggs
- Careers in the Culinary Industry
- Culinary Arts Capstone - Skills Portfolio
- Desserts & Baked Goods: Cakes, Quick Breads & Cookies
- Desserts & Baked Goods: Pastries & Pie
- Desserts & Baked Goods: Yeast Breads
- Developing Recipes & Menus
- Food Production & Presentation Techniques
- Food Service Operations
- Fruits & Vegetables Preparation
- Grains, Legumes & Pasta: Grains & Legumes
- Grains, Legumes & Pasta: Pasta
- Industrial Kitchen Tools & Equipment
- Influences of Cultural Traditions in the Food Service Industry
- Managerial Duties in the Food Service Industry
- Meat, Poultry, Seafood: Beef & Pork
- Meat, Poultry, Seafood: Poultry
- Meat, Poultry, Seafood: Seafood
- Receiving, Storing & Distribution
- Safety & Sanitation in Food Service
- Safety in Professional Kitchens
- Salads & Salad Dressing
- Sanitation in Professional Kitchens
- Soups
- Staff Duties in the Food Service Industry
- Stock & Sauces
- Technology & Restaurants
- Trends in the Food Service Industry
Ready to Get Started?