Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

Unit 1: History of Food Service

During this unit, students will research and discuss the history and development of the food service industry. Students will also learn about the influence of historical entrepreneurs in the food service industry. Furthermore, students will learn about and how to differentiate between global cultures and traditions related to their regional food.

Unit 2: Workplace Regulations, Safety &Sanitation

This unit will expose students to the important regulations, safety standards, and sanitation practices that are implemented within this industry. Usingindustry standards students will understand, demonstrate and apply principles of food safety and sanitation daily in labs, activities and all applications pertaining to food preparation and storage. Students will understand national, state and local agencies responsible for both safety and sanitation.

Unit 3: Academic Knowledge and Skills for Food Service

This unit will include lessons on terminology and skills that are associated with recipes and formulas. Students will focus on understanding and interpreting, knowing how to correctly measure different food items, troubleshoot problems/mistakes, analyze for efficiency, yield and portion sizes.