Culinary Arts I

Second Semester

Prerequisite of Fundamentals of Foods & Nutrition

This course is designed to provide students with curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, food safety and sanitation, interpersonal and communication skills, as well as an exposure to the areas of restaurant management and career exploration.

-Identify and apply the elements of meal planning, meal preparation, and meal service.

Create a meal utilizing a work plan.

Plan, prepare and evaluate aesthetically pleasing meals.

Demonstrate proper table setting and etiquette.

-Demonstrate procedures applied to food safety and security in the food service industry

Define the flow of food.

Identify proper receiving and storage of both raw and prepared foods

-Interpret the basic principles of sanitation and safe food handling

Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.

Employ the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.

Explain the importance of health, safety, human resource and environmental regulations.

Explain the types of food contamination, the potential causes, including crosscontamination and methods of prevention.

Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.

Understand the purpose and process of required industry certification (e.g., ServSafe, Nebraska Learn2Serve Food Handler Card, GAP training).

-Demonstrate professional food preparation techniques for all menu categories

Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents).  

Select and explain the appropriate use and care of small appliances and equipment for specific product preparation and culinary applications.

Apply the principle of mise en place, including the placement and order of use of ingredients, equipment, tools, and supplies.

Analyze differences in methods of cooking; moist heat, dry heat and combination cooking methods.

Apply various cooking methods to meats, poultry and seafood to analyze differences in products.

Apply various cooking methods to vegetables and fruits to analyze differences in products.

Analyze and prepare garde manger menu items.

Identify and prepare a variety of baked, pastry, and dessert product.

Compare and contrast differences in food preparation principles and techniques in different cultures.

-Apply proper procedures for knife handling and knife use.

Identify and demonstrate different knife cuts (batonnet, julienne, brunoise, dice, chiffonade, diagonal, etc.).

-Demonstrate the use of advanced culinary techniques in the selection, preparation and service of food common to the food service industry.

Select and combine foods for maximum nutritional value, quality and palatability (flavor profiles/pairings; nutritional values).

-Produce and serve flavorful, aesthetically pleasing, nutritious food.

Explain the relationship between food presentation and desirability.

Compare and contrast flavor, texture, aroma and appearance of various foods.

-Evaluate Critical control points and analyze hazards from food procurement to post-preparation. (HACCP)

Practice food safety procedures according to industry standards.

Identify and demonstrate first-aid procedures concerning common kitchen related injuries.

Demonstrate proper personal hygiene techniques while working in the food setting.

-Employ responsible financial practices when planning meals

Compare and contrast food providers (farmer's markets, supermarkets, chain stores, online, etc.).

Explain the relationship between seasonal food, price and quality.

-Summarize best practices used to safeguard those with food allergies or intolerances

Demonstrate methods used to prevent cross contamination as pertaining to food allergies.

-Demonstrate safe and efficient practices in the preparation of foods

Demonstrate ability to avoid safety hazards in the kitchen environment (i.e. knife safety, fire safety, and appliance safety).

-Compare and contrast healthy and unhealthy cooking methods.

Identify the role of different ingredients on nutritional results (fats, grains, proteins, etc.).

Describe how preparation and storing methods and affect nutrient content.

-Explore impacts of science and technology on nutrition and foods.

Identify local examples of "Farm to Table".

Identify current nutrition and food trends and issues, such as “farm to table,” food availability, organic food, and holistic eating practices.

-Explain the effect of socioeconomic factors on food consumption.

Define food desert and identify food deserts that exist in America.

Examine how the rising cost of food influences all groups.

-Analyze the effects of global and local events and conditions on food choices and practices.

Predict the effect of climates and weather on food availability.