Course Description: Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

Scope and Sequence

Unit 1: History of Food Service and Industry Overview 

Unit 2: Workplace Regulations, Safety and Sanitation

Unit 3: Academic Knowledge and Skills for Food Service 

Unit 4: Food Preparation Techniques

Unit 5: Communication Skills

Unit 6: Quality Customer Service

Unit 7: Food Service 

Unit 8: Marketing Food Service Industry

Unit 9: Technology in Food Service Industry

Unit 10: Employability Skills

Unit 11: Personal Success and Effort 

Unit 12: Leadership Development 

Unit 13: Food Service Career Exploration 


 

Kitchen Lab  Calendar

THIS IS A GREAT PLACE TO LEARN ABOUT WHAT WE WILL PREPARE NEXT!