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Course Information
Family & Consumer Sciences
Introduction to Culinary Arts
This course will introduce students to the ideas and framework of the culinary arts. During this first class students will become familiar with the principles and expectations of the industry while gaining a firm sense of direction for use in future courses. The course is designed to give students a foundation in the areas flavor, gastronomy, professionalism, professional organizations, kitchen ingredients and staples, history of food, product identification and agriculture relations to food.
Carla Campbell
-Define hospitality and the philosophy of the hospitality industry.
-Trace the growth and development of the current hospitality and tourism industry.
-Describe the various cuisines and contributions of leading culinary professionals..
-Identify professional organizations within the field; explain purpose and benefits.
-Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses.
-Evaluate career opportunities through participation in field trips and guest speakers in class.
-Discuss and evaluate trade periodicals, industry trends and current industry perceptions.
-Discuss professional ethics practiced in the industry.

Culinary Arts Access - ACF/NOCTI

American Culinary Foundation (Culinary Concepts)
On Cooking: A Testbook 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