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