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Course · AL
Culinary Arts II
Career and Technical Education, Alabama State Department of Education (ALSDE)
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Culinary Arts II builds on concepts presented in Culinary Arts I to provide expanded experiences in food production, management, and service. Topics include food safety and sanitation, foodservice operations, advanced food production, and international, regional, and cultural cuisine. Skills in mathematics, communication, creative thinking, and entrepreneurship are reinforced in this course.
Research and report information on foodborne illnesses, food allergens, and food contamination in food productionComplete food safety training according to industry-recognized principlesDescribe methods for the effective installation, use, and upkeep of facilities and equipment, including pest managementOutline and explain a manager’s role in decision-making, problem-solving, and delegation of duties for the frontSummarize best practices of human resource management in food service environmentsExplore and summarize fiscally and environmentally sustainable practices for the foodservice industryDemonstrate advanced food production techniques and cooking methodsPrepare beef, poultry, and fish by applying the principles of meat identification and fabricationRefine and integrate foundational skills to create advanced baking and pastry productsBuild flavor profiles using a variety of fresh and dried herbs, seasonings, and aromatics when preparing food productsResearch and prepare complex recipes using techniques that elevate the flavor, appearanceExamine the impact of history, culture, geography, and religion on cuisines in various international regionsResearch and describe American regional and cultural cuisinesPrepare regional, international, and cultural foods using applicable cooking methods, tools, and techniques