T Soup and Soup Garnish

T07 classes of soup
T08 Preparation
T09 Presentation of soups
T10 Safe storage of soups
T11 preparing Hot Appetizers
T12 Arranging Appetizers


X  PASTA & Grains

X01 types of pasta
X02 standards and quality
X03 fresh and dry pasta
X04 stuff boil and bake pasta
X05 varieties of rice
X06 four common grains
X07 cooking methods

 
Z Equipment Operation

Z01 Safe Equipment Operation
Z02 Clean and Sanitized                                          
Z03Three Compartment Sink
Z04 Convection Oven
Z05Food Processor
Z06Gas Grill
Z07Mixer
Z08Slicing Machine
Z09Steamjacket Kettle
Z10Steamer
Z11 Gas Stove/ Conventional Oven
Z23 Table Top Mixer
Z24Broiler/ Salamander
Z25 Can Opener
Z26 Warmer

         Instructor- Scott Saunders                                                                                                           Instructional Facilitator- Michelle Epperson

Culinary Arts 1   

2018-2019

C CUSTOMER SERVICE/ DINING ROOM SERVICE

C01 Role and duties
C02 Customer service
C03 Duties of the server
C04 Selling techniques
C05 Serve food and beverages
C06 Calculate customer  checks
C07 Use a POS system
C08 Beverage equipment         
C09 Prepare beverages
C10 Inventory and restock
C11 Fold napkins
C12 Table settings and center pieces                
 
F STANDARDS AND REGULATIONS

F01 Standards of quality
F02Role of the Government
F03 Food grading and inspections
F04 Standards for food handling food safety
F05 Workers rights and safety
F06 Laws that protect

G SAFETY & SANITATION

G01 Safety Guidelines
G02 Fire safety measures
G03 First Aide Measures
G04 Explain CPR
G05 Direct & Cross Contamination
G06 Bio & Chem. Hazards
G07 Outbreak of a food borne illness


H  HAACP

H01 Appropriate grooming
H02 Proper hand washing technique
H03 Purpose of HAACP
H04 Hazards in the foodservice
H05 Damage and spoilage
H06 Handling and serving food
H07 Cleaning & Sanitizing




​Program of Study

        


The Program of Study is a list of chapters that coincide with the Culinary Essentials Text Book used in the Culinary Arts Program. Each chapter is broken into segments and within each segment Learning Guides are created to provide the goals to be achieved during a particular unit. The items listed below are the topics of the learning guides that will be covered during the 10th grade school year..

​I  COMMERCIAL KITCHEN


I01 Identify work stations sections
I02 Identify types of cooking lines
I03 Explain  role of Mise En Place
I04 Identify receiving equipment
I05 Explain FIFO(first in first out)
I06 Identify storage equipment
I07 Identify food prep equipment
I08 Contrast heat sources in cooking
I09 Identify cooking equipment
I10 Identify clean-up equipment
I11 Hot Food Hold Equipment
I12 Steam table

J   KNIVES & SMALLWARE


J01 Identify parts of the knife
J02 Appropriate knives
J03 Basic cutting techniques
J04 Knife safety and sanitation guidelines
J05 Proper knife sharpening & Steeling
J06 NSF certification standards
J07 Identifying Hand Tools
J08 Identify Measuring Equipment

M/N  STANDARDIZE/RECIPES

M01 standardized recipes
M02 parts of a standard recipe
M03 Convert standard recipes

Q.BREAKFAST COOKERY


Q01 basic breakfast foods
Q02 grading process of eggs
Q03 breakfast meats, breads/Cereal
Q04 Prepare breakfast meats
Q05 four ways to cook eggs
Q06 Prepare breakfast egg dish
Q07 quick breads  with breakfast
Q08 waffles, pancakes and Fr Toast
Q09 hot cereal

T  STOCKS/SAUCES

T01 basic types of stock
T02 prepare stock
T03 thickening agent
T04 types of sauces
T05 use of sauces
T06 variety of sauces