Introduction to Culinary Arts

Units 1-2

History/Service/Menu Development 

Professional Standards/ 

Safety & Sanitation/Nutrition

Units 3-4

Brigade (FOH/BOH)/ Equipment/ Knife Skills/ Measuring
Cooking Techniques/Methods

Unit 4-5

Cooking Techniques/Methods
Baking Techniques/Methods

Unit 5-6

Baking Techniques/Methods

Employability

M1 (1st Quarter)

9 weeks

M2 (2nd Quarter)

9 weeks

M3 (3rd Quarter)

9 weeks

M4 (4th Quarter)

10 weeks

Unit 1

History/Service/Menu Development 

Week 1:  

• History of Foodservice

• Scientific principles are used in the foodservice industry

Week 2: 

• Types of Service &

• RestaurantsTable Setting

• Napkin Folding

Week 3-4:

• Cultural Globalization of food  

• FOH/BOH/Brigade

 Week 5: 

• Basic 6 Nutrients Overview

◦ My Plate Required Project 

Unit 2

Professional Standards/ Safety & Sanitation

Week 6: 

• Professional Standards

 
Week 7-9: 

• Food Safety and Sanitation

• Food-borne illness

• First Aid and CPR

Unit 3

Brigade (FOH/BOH)/ Equipment/ Knife Skills/ Measuring

Week 10-11: 

• Measurement skills

• Equipment

• Reading and processing Standardized Recipes

Week 12-14: 

• Knife Skills 

• Spotlight on Nutrition: Complex Carbohydrates

Unit 4

Cooking Techniques/Methods 

Week 15: 

• Ingredients

• Equipment

Week 16-17:

• Fruits and Vegetables

• Salads & Dressings

• Spotlight on Nutrition: Vitamins

Week 18: 

Semester Exams (Midterms)

FALL CCA

Unit 4

Cooking Techniques/Methods Cont. 

Week 19-21: 

• Dairy

• Spotlight on Nutrition: Minerals 

Week 22-24:                

• Protein

• Moist Heat Cooking

• Dry Heat Cooking Methods

• Plate Presentation

• Spotlight on Nutrition: Protein

Unit 5

Baking Techniques/Methods

Week 25-27: 

• Cookies

• Pies

• Custards/ Puddings

• Spotlight on Nutrition:  Simple Carbohydrates

Unit 5

Baking Techniques/Methods Cont. 

Week 28-29: 

• Cakes

• Frozen Desserts

• Spotlight on Nutrition: Fats

Week 30: 

•       Plate Presentation

• Desserts on Point Required Project 

Week 31:

• Menu/Types of Restaurants

 

Unit 6

Employability

Week 32-35:  

• Finding a career/research, Future Education

• Interviewing, Portfolios

• New Hire Forms, Thank-yous

◦ Employability Skills Required Project option 

Week 36: 

Spring CCA

Imbedded Activities: 

• Presentations

• Foldable

• Role Play, Communication Activities

• Group Menu Development/Advertisement

• Safety Brochure

• Product I.D.

• Temp Charts

• Basic 6 powerpoint & notes

• Spotlight on Nutrition

• Basic 6 Nutrients

• Breakout Box for Review (optional)

• If time permits:  DVD “In Defense of Food” and Study guide questions- Ask your librarian to order a copy.  Also available from Amazon

Imbedded Activities:

• Nutrients Foldable

• Trail Mix

• Knife Cut Lab

• Measurements Lab

• Salad/Dressing Lab

• DIY Pasta Salad Lab 

• Fruit/ Veggie tasting lab

• Demo of products

• Vegetable-Cooking Method Lab

• Spotlight on Nutrition- Protein 

• Spotlight on Nutrition

Imbedded Activities:

• Protein Presentation 

• Cheese Tasting Lab

• Fruit/ Veggie Tasting lab

• Demo of Products

• Spotlight on Nutrition- Protein 

• Spotlight on Nutrition 

• Labs (Cookies,pies) Basics/Beginnings

Imbedded Activities:

• Labs (Quick Breads, cakes, Desserts)

• Culinary Math (Formulas)

• Interview questions 

• Job Applications 

• Everfi module- Venture: Entrepreneurial Expedition

• Everfi lesson plans for modules 

• Professional Portfolio

Required Project:

Famous in Food Service Project 

OR

Required Project:

Choose My Plate

Required Project:

Produce Advertisement

Required Project: Styling Desserts on Point 

OR

Required Project: 

Career Unit Project OR Entrepreneurial Everfi Modules

Cycle 1: 

-Professionalism

-Ethics

127.15(1)(A)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G) 

127.15(1)(H)

127.15(1)(I)

127.15(1)(K)

127.15(1)(L)

127.15(1)(M)

Cycle 2: 

-Teamwork

-Problem Solving

127.15(1)(B)

127.15(1)(I)

Cycle 3:

-Self Management Skill

-Conflict Resolution

-Leadership

127.15(1)(B)

127.15(1)(D)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G)

127.15(1)(H)

127.15(1)(I)

127.15(1)(J)

127.15(1)(M)

Cycle 4:

Communication Skills

127.15(1)(C)