Course Standards

Topics include, but are not limited to:

CULINARY 1 

  • 1.0            Recognize and identify career and employment opportunities.
  • 2.0            Demonstrate and incorporate workplace safety procedures
  • 3.0            Demonstrate workplace communication skills.
  • 4.0            Use and care for commercial tools and equipment.
  • 5.0            Demonstrate basic kitchen essentials.
  • 6.0            Identify soups, stocks and sauces.
  • 7.0            Understand principles of food science in cooking and baking techniques.

CULINARY 2

  • 8.0           Exhibit the ability to follow state mandated guidelines for food safety and service.
  • 9.0           Identify and explain front-of-the-house and back-of-the-house duties.
  • 10.0         Apply principles of food science in cooking techniques.
  • 11.0         Present food and beverage items to meet creativity aspects as well as quality standards.
  • 12.0         Describe and apply the basic principles of nutrition.
  • 13.0         Identify and summarize the various cuisines of the world.

CULINARY 3

  • 14.0         Research college and career advancement opportunities in professional cooking and baking.
  • 15.0         Follow food identification, selection, purchasing, receiving, storing and inventory guidelines.
  • 16.0         Practice professional cooking and baking techniques.
  • 17.0         Apply scientific principles in cooking and baking.
  • 18.0         Identify and exhibit management skills.
  • 19.0         Comply with laws and regulations specific to the foodservice and hospitality industry.

CULINARY 4

Track 1: Culinary and Hospitality Management

  • 21.0         Analyze history and trends in the culinary and hospitality industry.
  • 22.0         Demonstrate management skills.
  • 23.0         Identify the elements of successful customer service and the role management plays
  • 24.0         Compare and contrast the different types of operations in the culinary and hospitality industry.
  • 25.0         Demonstrate the skills necessary for planning and catering an event.
  • 26.0         Utilize cost control.
  • 27.0         Explore trends in marketing.
  • 28.0         Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.

Track 2

Advanced Baking Techniques

  • 29.0         Describe the history and culture of baking.
  • 30.0         Identify careers in Baking and Pastry Arts.
  • 31.0         Identify tools and equipment used in Baking and Pastry Arts.
  • 32.0         Demonstrate baking mathematics knowledge and skills.
  • 33.0         Show proficiency in imperial measurements and metric units.
  • 34.0         Prepare nutritious food for individuals with special dietary needs.
  • 35.0         Demonstrate standard preparation skills for baked goods.
  • 36.0         Explain the connections and interdependency of food and science.
  • 37.0         Demonstrate advanced preparation skills for baking and pastry products.
  • 38.0         Apply the knowledge and skills necessary to successfully cater an event.
  • 39.0         Demonstrate creativity in presenting baked products.

Track 3                  

Gastronomy and Garde Manger

  • 40.0         Exhibit the ability to follow state mandated guidelines for food service.
  • 41.0         Utilize industry technology to enhance methodology and efficiency of preparation.
  • 42.0         Examine the interconnections and interdependency of ecological, social, and economic systems.
  • 43.0         Demonstrate advanced preparation skills for various proteins.
  • 44.0         Demonstrate buffet food preparation skills.
  • 45.0         Apply the knowledge and skills necessary to successfully cater an event.
  • 46.0         Develop and implement a capstone project.