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Family & Consumer Sciences
Foundations in Culinary I
This course will build upon the knowledge touched on in the introduction class. During this course students will become familiar with the skills and concepts needed to become working culinarians. The areas of cooking principles, soups, sauces, stocks and protein cookery will be discussed and practiced.
Carla Campbell
-Demonstrate how to read and follow a standard recipe.
-Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
-Demonstrate moist heat methods of cooking including roasting and baking, broiling and grilling, griddling, sauteing, frying, and deep frying.
-Demonstrate combined methods of cooking including braising and stewing.
-Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
-Identify and use herbs, spices, oils and vinegars, condiments, marinades and rubs.
-Identify and prepare meats, seafood, poultry and variety meats.
-Identify and prepare stocks, soups, and sauces.
Culinary Arts Access - ACF/NOCTI
American Culinary Foundation (Culinary Concepts)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts 2007
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services