Culinary Arts I

Grades 9-12

Credit: .5

Term: 1 Semester

Subject Type: Elective

Prerequisite(s):

Gain the knowledge and skills needed for a career in the culinary arts or just for fun in the kitchen. This one-semester course introduces students to essential culinary techniques while exploring important food storage and preparation safety techniques. Lessons cover nutrition and health basics and kitchen safety standards before diving into food preparation and cooking.

In this course, students will learn:

Kitchen & Food Safety
Storage & Cleaning Principles
Food Preparation
Cooking Basics

Students begin with lessons that explore food and kitchen safety and important cleaning practices needed for a career in food service and for safe food preparation at home, then dive into cooking meats and vegetables. Preparing cold dishes is also covered.

Unit 1: The Safe Kitchen
Unit 2: Knife Skills
Unit 3: Food Safety
Unit 4: Cuisine and Culture
Unit 5: The Cold Kitchen
Unit 6: The Principles of Food
Unit 7: Professionalism
Unit 8: Leadership, Teamwork, & Ethics

First-Aid Materials
Kitchen Access
Cleaning Tools & Materials
Utensils & Cooking Materials
Meat Thermometer
Food Handler Hygiene Items (Apron, Gloves, etc.)
Food Demo Ingredients
Recipe Ingredients

Graduation Requirements

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