Introduction to Culinary Arts
COURSE DESCRIPTION:
Food Production, Management, and Services (FPM&S) is the second level of FPMS&S program of study and it serves as a high school Professional-Technical Education (PTE) capstone course. The PTE capstone course provides students with a foundation in professional food preparation with practical application in career opportunities, reinforced basic skills, food safety and sanitation, use of commercial equipment, industrial food preparation, business management, service techniques and employability skills. Family, Career and Community Leaders of America, FCCLA, leadership activities are an integral part of this course. Food Production, Management, and Services may articulate to a culinary arts program at a postsecondary technical college.
What you will learn in this class...
Unit 1: Explore career paths in Food Production, Management, and Services
Career Paths in the Food Production, Management, and Services Industry
Impact of Food Production, Management, and Services Occupations on the Economy
Professional Document Used in a Acquiring Employment
Unit 2: Demonstrate safety and sanitation procedures in Food Production, Management, and Services
Pathogens Found in Food and Their Role in Causing Illness
Food Service Safety Regulations and Sanitation Procedures
Personal Safety and First Aid Procedures in a Food Production Environment
Unit 3: Demonstrate kitchen procedures for food production
Components and Functions of Standard Recipes
Effective “Mise En Place”
Basic Cooking Methods
Menu Layout and Design
Unit 4: Recognize food production equipment
Food Production Equipment
Commercial Cookware, Bakeware, and Utensils
Knives
Unit 5: Assess appropriate cooking methods and techniques for desired results
Techniques: Bake, Baste, Blanch, Boil, Braise, Broil, Pan Fry, Poach, Roast, Sauté, Simmer, Steam, Stew, Stir Fry
Unit 6: Prepare a variety of food products using appropriate procedures
Meat, Seafood, and Poultry
Stocks, Soups, and Sauces
Grains and Starches
Vegetable Dishes
Fruit Dishes
Salads
Sandwiches, Canapés, Appetizers and Hors D’ Oeuvres
Baked Goods
Dishes Using Dairy Products
Eggs and Breakfast Foods K. Plate Presentation
Unit 7: Develop quality food service and management practices
Roles in Front- and Back-Of-House Operations
Food Server Skills