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Course Information
Family & Consumer Sciences
Intermediate Culinary Skill Development I
This course will cover several categories of preparation and give students a chance to practice these skills in a production atmosphere. This will be accomplished through rotation in the kitchen lab during the operation of the restaurant.
Carla Campbell
-Identify and prepare hot and cold sandwiches.
-Identify and prepare canapes and cold and hot hors d eouvres.
-Practice skill development through rotation in the different areas of production.
-Operate as working culinarians by practicing sanitation, safety, proper technique of skills, and problem solving strategies.
-Provide daily account of duties and checkout procedures.
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 CIA 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