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.