Culinary Arts I
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Syllabus
Units
Assessments

 

 Welcome

to

Chef Marsella's

Culinary Arts I Course

Welcome to the Culinary Arts I course.

861 Culinary Arts / Baking / Food Service

Students are introduced to the world of culinary arts and the food service industry. This course is designed to familiarize students with the basics of the food service industry, including sanitation, dining service and basic culinary skills. Students learn by operating a school-based restaurant serving the community and through exhibiting their work to culinary arts professionals. The American Culinary Federation Standards and Rhode Island Grade Span Expectations are applied to this course.

Topics Covered in this Course

Safety & Sanitation The Dining Experience
HACCP Baking Techniques
Equipment & Technology Breakfast Cookery
Knives & Smallwares Food Service Career Opportunities
Customer Service Becoming a Culinary Professional
Using Standardized Recipes Cooking Techniques
Seasonings & Flavorings Poultry Cookery