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Course · AL
Culinary Arts I
Career and Technical Education, Alabama State Department of Education (ALSDE)
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Culinary Arts I introduces students to basic food production, management, and service activities in both the back and front of the house. Emphasis is placed on sanitation, safety, and basic food preparation. Skills in mathematics, science, and communication are reinforced in this course. This course requires a fully-equipped, school-based commercial kitchen with food service and dining areas.
Outline compliance requirements for sanitation and health standards, including professional appearance and hygieneDescribe and demonstrate the correct use and maintenance of different types of knives and small equipmentDescribe equipment and procedures used for packing and transporting food, utensils, and equipment for cateringIdentify and describe practices, concepts, and equipment related to food preparation and serviceDemonstrate and explain professional cooking techniques for a variety of foods, including dry, moistEvaluate the taste, texture, aroma, and appearance of student-prepared foods. and OperationsDemonstrate planning and organizational skills in a professional foodservice settingDemonstrate professional food presentation techniques, including plating, portion sizing, garnishing, and packagingConstruct a standardized recipe, including correct formatting, measurements, terminologyDesign and set up venues for special occasions and eventsInvestigate and compare current economic and environmental sustainability factors that impact the foodservice industryCompare and contrast the cost, efficiency, flavor, and appearance of convenience foodsDescribe procedures used by kitchen professionals to accommodate special diets, food allergies, and intolerancesCreate a business plan for a specific type of foodservice establishment