Introduction to Culinary Arts

This course is designed for high school students to develop the knowledge, skills, and attitudes to perform culinary tasks.   

Essential Concepts/Course Objectives and Expectations: 

• Practice and observe safety and sanitation

• Clean and maintain kitchen tools, equipment, and premises

• Knife cuts and safety

• Nutritional Value

• Classification of appetizers 

• Preparing  appetizers

• Preparing  salad and dressing

• Preparing desserts