100 10078
120 Culinary Arts (SCP) 784
130 
140 1 semester
150 11-12
160 
170 1
180 
210 13.0 Family & Consumer Sciences
211 
212 
213 
214 
215 
216 
220 02.0 Health and Safety
221 1.0.2
222 
223 
224 
225 
226 
230 27.5 Science - Sci & Tech in Society (XI)
231 11.2.23
232 11.7.21
233 
234 
235 
236 
240 05.0 Mathematics
241 2.9.2
242 5.9.3
243 
244 
245 
246 
250 12.0 Business Education
251 4.9.2
252 
253 
254 
255 
256 
300 1.  What can food service workers do to prevent the outbreak of foodborne illness?
300 2.  What is the role of nutrition in menu planning?
300 3.  How can a menu be altered to respond to dietary restrictions?
300 4.  How does food presentation affect customer satisfaction?
300 5.  What is the role of each ingredient in the baking process?
300 
400 This course focuses on:
400 Safety & sanitation in the private and commercial kitchen
400 Nutrition
400 Cost of Ingredients
400        * Menu
400        * Converting recipes
400 Equipment
400 Baking & cooking
400 Careers in the culinary arts industry
500 Sudent will be able to:
500 1.  Evaluate quality of final product
500 2.  Plan effective use of time & resources
500 3.  Perform techniques such as vegetable cuts, safe lifting, and thermometer calibration
500 4.  Identify expenses of a food service establishment
500 5.  Calculate ingredient equivalents & recipe conversions
500 6.  Demonstrate portion control & recipe costs
500 7.  Evaluate effect of cooking technique on nutritional value, texture, color, aroma & flavor
500 8.  Recognize importance of food presentation
500 
600 Student will:
600 Practice personal hygiene
600 Handle food in the appropriate manner in labs
600 Be able to identify sources of contamination in the flow of food from vendor to customer
600 List foods that commonly cause allergic reactions
600 Select cooking method for best nutrient retention
600 Select a variety of foods to comprise a meal
600 Plan catered meals
600 Make a meal visually attractive
600 Be able to do vegetable cuts & apple bird
600 Use various baking ingredients
600 Evaluate effect of ingredients on final baked product
600 
600 
700 Lab work
700 Quizzes
700 Skill tests
700 Research projects
700 Oral presentations
700 Homework
700 Demonstrate food preparation
800 Glow germ activity
800 Reward luncheon
800 Field trip to food production facility
800 Field trip to culinary school
820 Textbook
820 Videos
820 Worksheets
820 Recipes
820 Internet
820 Library