Course Description: Advanced 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: Workplace Regulations, Safety & Sanitation Review

During this unit students will review the important regulations, safety standards, and sanitation practices that are implemented within this industry. Using industry 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 learn that such practices are in place to manage resources to minimize losses and liabilities to businesses in the industry. Students will understand national, state and local agencies responsible for both safety and sanitation.

Unit 2: Culinary Nutrition

Students will have an understanding and can apply basic nutrition and food science to many applications of diet, diet analysis, food analysis and food manipulation. Students will use this understanding to alter recipes, formulas, menus and diet plans. Students will be able to identify menu requirements and apply menu planning fundamentals for various food-service types and for various diets and allergies including vegetarian, reduced sodium, gluten-free, low calorie, etc.

Unit 3: Meat and Poultry

In this unit students will identify and demonstrate the principles and processes of preparing meat and poultry in a professional kitchen. Students will be able to assess grading and classifications of meat and poultry. Students will examine the various cooking methods, techniques, and preparations such as dry heat, combination and moist heat methods. Students will perform basic food preparations of meat and poultry food items using proper commercial kitchen equipment and techniques to examine these fundamental methods, as applied in a commercial kitchen. Additionally, students will demonstrate procedures for purchasing meat and poultry, and describe proper techniques of receiving and storing fresh, frozen, refrigerated food items.

Unit 4: Fish and Shellfish

In this unit students will identify and demonstrate the principles and processes of preparing fish and shellfish in a professional kitchen. Students will be able to properly categorize fish and shellfish based on their different classifications. Students will examine the various cooking methods, techniques, and preparations such as dry heat, combination and moist heat methods. Students will perform basic food preparations of fish and shellfish food items using proper commercial kitchen equipment and techniques to examine these fundamental methods, as applied in a commercial kitchen. Additionally, students will demonstrate procedures for purchasing fish and shellfish, and describe proper techniques of receiving and storing fresh, frozen, refrigerated food items.