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Introduction to Culinary Arts
Introduction to Culinary Arts is designed to introduce students to fundamental food preparation terms, concepts, and methods in culinary arts, where laboratory practice will parallel class work. A foundational course designed to introduce students to fundamental
food preparation terms, concepts, and methods. The laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered.
Main topics include: history, food safety (ServSafe), knife skills, equipment identification, cooking methods, product identification, culinary math and nutrition.
This is the first course within the Culinary Arts Career Pathway.
Prerequisite: None
Grade Levels: 9 - 11
Terms Offered: Fall & Spring
Units of Credit: 1.0
Quality Points: 0.0