Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.

Unit 1 

food service industry. Students will be able to describe the major accomplishments of famous chefs from history. Students will also learn about the influence of historical entrepreneurs in the food service industry in the United States. Furthermore, students will learn about and how to differentiate between global cultures and traditions related to their regional food.

Unit 2: Food Safety and 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: Workplace Safety

Students will learn that such practices are in place to manage resources to minimize losses and liabilities to businesses in the industry. Students will determine the role of risk management in the hospitality and tourism industry including, but not limited to, discussions focusing on liability insurance, OSHA regulations, assessment of workplace conditions and potential safety hazards.

Unit 4: Applied Reading, Writing, Mathematics, and Science Skills for Foodservice

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.