• Introduction Culinary Arts

  • Introduction Culinary Arts is a five (5) credit comprehensive course emphasizing nutrition and health, food safety and sanitation, and fundamental food preparation skills. Throughout the course students will focus on consumer issues, making healthy food choices, safety in the laboratory and the proper use and care of tools and equipment.  Laboratory activities will provide the opportunity for students to apply the concepts learned and promote the development and evaluation of problem solving situations.


    This course is the foundation for the culinary program providing activities and experiences that students will apply in real life situations.  Successful completion of this class will enable the student to pursue advanced culinary courses.  Students enrolled in this course are eligible to participate in the FCCLA leadership program. This course satisfies the high school practical arts requirement. 


    Please feel free to contact me at any time should you any questions or concerns.  Thank you for attending.


    Course Proficiencies

    COURSE TITLE: Introduction to Culinary Arts 1


    A. Keep an organized notebook, complete with written notes, handouts, worksheets and

    related information.

    B. Maintain regular class attendance

    C. Complete all class assignments, tests and quizzes

    D. Follow accepted rules of behavior

    E. Follow safety rules in the laboratory

    F. Follow laboratory preparation and clean up guidelines and all classroom directions

    G. Work in a cooperative manner with other students

    H. Be responsible for individual assignments and activities to complete group projects

    I. Respect each other, lab equipment, and property of others

    J. Conduct him/herself in a safe and prudent manner

    K. Lab reports are to be completed after each activity

    L. Students will take responsibility to make up any missed work due to absence


    A. The foods laboratory activities include the use of equipment and preparation

    techniques that could be potentially dangerous if misused. Appropriate student

    conduct as outlined in class requirements is essential to provide a safe working

    environment for all students. Students are also expected to demonstrate the ability to

    work in group settings as well as independently on class assignments



    1. Safety and sanitation

    2. Proper nutrition

    3. Food preparation terms

    4. Use and care of equipment

    5. Methods of food preparation

    6. Principles of meal planning

    7. Consumer skills

    8. Career awareness


    1. Apply nutritional guidelines when planning meals

    2. Practice safety and sanitation principles

    3. Demonstrate correct measuring techniques

    4. Demonstrate proper food preparation techniques

    5. Identify and define food terms

    6. Use new technologies for food preparation

    7. Use computers effectively to research food preparation activities

    8. Use and care for equipment and tools.

    9. Think critically and problem solve

    10. Work independently and in a group


    1. Understand the importance of safety and sanitation when preparing food

    2. Recognize the role of nutrition and wellness

    3. Appreciate cultural influences on food choices

    4. Become a smart consumer

    5. Appreciate the technological influences in the food industry.


    Attendance: Refer to Board of Education Policy

    * If the student is absent the day instructions are given for a lab activity, it may be unsafe for

    the student to participate the day he returns. He/she must
    1. Grading procedures

    30% classwork, homework, participation

    30% tests, quizzes

    30% laboratory experiences

    10% notebook/folder

    Semester 1 Grade (S1) is calculated:

    (50% of Y1)

    MP1=20%, MP2= 20%,

    “Mid-term”(X1) exam= 10%

    Semester 2 Grade (S2) is calculated:

    (50% of Y1)

    MP3= 20%, MP4= 20%

    Final (X2) exam = 10%