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.