Introduction to Culinary Arts
Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. Course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts. Obtaining a Food Handlers Permit will be required.
Integrated throughout the course are standards for Career Ready Practice and Academic Content Standards which include: appropriate technical skills and academic knowledge; communication skills; career planning; applied technology; critical thinking and problem solving; personal health and financial literacy; citizenship, integrity, ethical leadership and effective management; work productively while integrating cultural and global competence; creativity and innovation; reliable research strategies, and environment, social and economic impacts of decisions.
- CTE Sector: Hospitality, Tourism, and Recreation
- CTE Pathway: Food Service and Hospitality
- Time of Class: Day Time
- Located at: El Rancho
- Recommended Prerequisite: TBA