• As a member of the Culinary Arts program, students will learn all aspects of working in the foodservice industry. They will learn about the many positions needed to run a successful restaurant, bake shop or catering company and apply that knowledge in a practical, hands­-on shop setting. Students will be responsible for preparing and serving food, beverages and desserts for a number of school sponsored events. All classes emphasize safety and sanitation standards required by prospective future employers. The students will learn to work together safely as well as independently, developing their self­ confidence. They will learn that “working with your hands” is not easy and requires knowledge and the ability to apply that knowledge. Students will have access to professional/commercial equipment and kitchen tools.



Unit

Timeframe

Big Ideas (Statements or Essential Questions) and 

Major Learning Experiences from Unit

Culinary Arts 1

Safety & Sanitation

August - September 

Students will learn:

  • Students will obtain a foundation of safety and sanitation 

  • Safety and Sanitation guidelines

  • Temperature control safety foods 

  • Temperature danger zone

  • Foodborne Illness

  • Mise En Place

Breakfast 

September - October 

Students will learn:

  • Quick Breads 

  • Ingredient functions

  • Breakfast production 

*This unit will include multiple project based learning assessments.*

Fall Seasonal

November

Students will learn:

  • Quick Breads continued

  • Cut-in method

  • Seasonal Fall food preparation 

*This unit will include multiple project based learning assessments.*

Cookies & Bars

December

Students will learn:

  • Multiple cookie techniques to include creaming method, drop method, bar cookies, cut out cookies and more

  • Ingredient usage 

  • Types of Cookies & Bars 

*This unit will include multiple project based learning assessments.*

Yeast Dough 

January - February

Students will learn:

  • The straight dough method

  • Types of Yeast

  • Types of Dough

  • Shaping techniques  

  • Baking & Proofing

  • OSHA

*This unit will include multiple project based learning assessments.*

Entree Unit

March - April 

Students will learn:

  • Meal?Menu planning & preparation

  • Starch preparation and cooking 

  • Vegetable preparation and cooking 

  • Meat preparation and cooking

  • Minimum internal cooking temperatures  

*This unit will include multiple project based learning assessments.*

Cakes 

May

Students will learn:

  • Cake preparation 

  • Icing preparation

  • Cake Test Method 

  • Piping techniques 

  • Frosting techniques 

*This unit will include multiple project based learning assessments.*

Garde Manger / Close the shop

June

Students will learn:

  • Cold food production

  • Break down / Sanitize the shop

*This unit will include multiple project based learning assessments.*