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Course Information
Family & Consumer Sciences
Intermediate Culinary Skill Development II
This course will build upon the preparation and skill developed during Intermediate I and give students more opportunity to enhance their skills and production knowledge. This will be accomplished through rotation in the kitchen lab during the operation of the restaurant.
Carla Campbell
Intermediate Culinary Skill Development I
-Identify and prepare breakfast meats, eggs, cereals, and battered products.
-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