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Culinary Arts I
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Culinary Arts Agreement
S1 Planning Sheet
Semester 1
Module 1- The Food Service Industry
1.01- Food Service History
1.02- Types of Food Service Establishments
1.03- Careers in The Food Service Industry
1.04- Professionalism
1.05- What it takes to be a Chef
1.06- Kitchen Terminology/Brigade
1.07- Assignment
1.08- Cooking Lab
1.09- Quiz
1.10- DBA
Module 2- Intro to Food and Kitchen Safety
2.01- Foodborne Illnesses
2.02- Contamination
2.03- Purchasing and Receiving
2.04- Preparation, Cooking, and Serving
2.05- Cleaning and Sanitizing
2.06- Workplace Safety
2.07- Assignment
2.08- Cooking Lab
2.09- Quiz
Module 3- Kitchen Equipment
3.01- Small Ware
3.02- Pots and Pans
3.03- Preparation Equipment
3.04- Cooking Equipment
3.05- Catering Equipment
3.06- Knife Cuts and Safety/Mise En Place
3.07- Assignment
3.08- Cooking Lab
3.09- Quiz
Module 4- Kitchen Calculations
4.01- Measuring Tools
4.02- Standardized Recipes/Recipe Conversions
4.03- Food Cost
4.04- Procurement Process
4.05- Restaurant Costs
4.06- Marketing
4.07- Assignment
4.08- Cooking Lab
4.09- Quiz
Module 5- Modern Culinary
5.01- Molecular Gastronomy
5.02- Highest Rank Restaurants
5.03- Well-Known Chefs
5.04- Creativity
5.05- Culinary/Diet Trends
5.06- Food Trucks
5.07- Assignment
5.08- Cooking Lab
5.09- Quiz
Module 6- Job Searching
6.01- Job Research
6.02- Resume
6.03- Cover Letter
6.04- References
6.05- Interviewing
6.06- How to be a Great Employee
6.07- Assignment
6.08- Cooking Lab
6.09- Quiz
Semester 1 EXAM
Semester 2
Module 7- Nutrition
7.01- Essential Nutrients/Myplate
7.02- Reading Labels
7.03- BMI/Basal Metabolic Rate
7.04- Healthy Substitutes
7.05- Creating Healthy Menus
7.06- Dietary Guidelines
7.07- Assignment
7.08- Cooking Lab
7.09- Quiz
7.10- DBA
Module 8- Fruits, Vegetables, Grains, Nuts and Seeds
8.01- Fruits
8.02- Vegetables
8.03- Pasta & Grains
8.04- Potatoes
8.05- Legumes/Beans
8.06- Seeds/Nuts
8.07- Assignment
8.08- Cooking Lab
8.09- Quiz
Module 9- Animal Proteins
9.01- Poultry
9.02- Beef
9.03- Pork
9.04- Fish
9.05- Shellfish
9.06-Charcuterie
9.07- Assignment
9.08- Cooking Lab
9.09- Quiz
Module 10- Pantry & Garde Manger
10.01- Salads/Dressings
10.02- Cheese
10.03- Spreads/Dips
10.04- Pickled/Fermented Foods
10.05- Plating
10.06- Herbs/Spices
10.07- Assignment
10.08- Cooking Lab
10.09- Quiz
Module 11- Dairy, Breakfast Foods, and Sandwiches
11.01- Butter/Milk
11.02- Eggs
11.03- Breakfast Foods
11.04- Coffee and Teas
11.05- Cold Sandwiches
11.06- Hot Sandwiches/Pizza
11.07- Assignment
11.08- Cooking Lab
11.09- Quiz
Module 12- Foods of America
12.01- Northeastern
12.02- Midwestern
12.03- Southern
12.04- Southwestern
12.05- Pacific Coast/Rim
12.06- Caribbean
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Segment 2 EXAM
PACE CHART
Live Lesson Recordings
Culinary Arts I
Home
Culinary Arts Agreement
S1 Planning Sheet
Semester 1
Module 1- The Food Service Industry
1.01- Food Service History
1.02- Types of Food Service Establishments
1.03- Careers in The Food Service Industry
1.04- Professionalism
1.05- What it takes to be a Chef
1.06- Kitchen Terminology/Brigade
1.07- Assignment
1.08- Cooking Lab
1.09- Quiz
1.10- DBA
Module 2- Intro to Food and Kitchen Safety
2.01- Foodborne Illnesses
2.02- Contamination
2.03- Purchasing and Receiving
2.04- Preparation, Cooking, and Serving
2.05- Cleaning and Sanitizing
2.06- Workplace Safety
2.07- Assignment
2.08- Cooking Lab
2.09- Quiz
Module 3- Kitchen Equipment
3.01- Small Ware
3.02- Pots and Pans
3.03- Preparation Equipment
3.04- Cooking Equipment
3.05- Catering Equipment
3.06- Knife Cuts and Safety/Mise En Place
3.07- Assignment
3.08- Cooking Lab
3.09- Quiz
Module 4- Kitchen Calculations
4.01- Measuring Tools
4.02- Standardized Recipes/Recipe Conversions
4.03- Food Cost
4.04- Procurement Process
4.05- Restaurant Costs
4.06- Marketing
4.07- Assignment
4.08- Cooking Lab
4.09- Quiz
Module 5- Modern Culinary
5.01- Molecular Gastronomy
5.02- Highest Rank Restaurants
5.03- Well-Known Chefs
5.04- Creativity
5.05- Culinary/Diet Trends
5.06- Food Trucks
5.07- Assignment
5.08- Cooking Lab
5.09- Quiz
Module 6- Job Searching
6.01- Job Research
6.02- Resume
6.03- Cover Letter
6.04- References
6.05- Interviewing
6.06- How to be a Great Employee
6.07- Assignment
6.08- Cooking Lab
6.09- Quiz
Semester 1 EXAM
Semester 2
Module 7- Nutrition
7.01- Essential Nutrients/Myplate
7.02- Reading Labels
7.03- BMI/Basal Metabolic Rate
7.04- Healthy Substitutes
7.05- Creating Healthy Menus
7.06- Dietary Guidelines
7.07- Assignment
7.08- Cooking Lab
7.09- Quiz
7.10- DBA
Module 8- Fruits, Vegetables, Grains, Nuts and Seeds
8.01- Fruits
8.02- Vegetables
8.03- Pasta & Grains
8.04- Potatoes
8.05- Legumes/Beans
8.06- Seeds/Nuts
8.07- Assignment
8.08- Cooking Lab
8.09- Quiz
Module 9- Animal Proteins
9.01- Poultry
9.02- Beef
9.03- Pork
9.04- Fish
9.05- Shellfish
9.06-Charcuterie
9.07- Assignment
9.08- Cooking Lab
9.09- Quiz
Module 10- Pantry & Garde Manger
10.01- Salads/Dressings
10.02- Cheese
10.03- Spreads/Dips
10.04- Pickled/Fermented Foods
10.05- Plating
10.06- Herbs/Spices
10.07- Assignment
10.08- Cooking Lab
10.09- Quiz
Module 11- Dairy, Breakfast Foods, and Sandwiches
11.01- Butter/Milk
11.02- Eggs
11.03- Breakfast Foods
11.04- Coffee and Teas
11.05- Cold Sandwiches
11.06- Hot Sandwiches/Pizza
11.07- Assignment
11.08- Cooking Lab
11.09- Quiz
Module 12- Foods of America
12.01- Northeastern
12.02- Midwestern
12.03- Southern
12.04- Southwestern
12.05- Pacific Coast/Rim
12.06- Caribbean
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Segment 2 EXAM
PACE CHART
Live Lesson Recordings
More
Home
Culinary Arts Agreement
S1 Planning Sheet
Semester 1
Module 1- The Food Service Industry
1.01- Food Service History
1.02- Types of Food Service Establishments
1.03- Careers in The Food Service Industry
1.04- Professionalism
1.05- What it takes to be a Chef
1.06- Kitchen Terminology/Brigade
1.07- Assignment
1.08- Cooking Lab
1.09- Quiz
1.10- DBA
Module 2- Intro to Food and Kitchen Safety
2.01- Foodborne Illnesses
2.02- Contamination
2.03- Purchasing and Receiving
2.04- Preparation, Cooking, and Serving
2.05- Cleaning and Sanitizing
2.06- Workplace Safety
2.07- Assignment
2.08- Cooking Lab
2.09- Quiz
Module 3- Kitchen Equipment
3.01- Small Ware
3.02- Pots and Pans
3.03- Preparation Equipment
3.04- Cooking Equipment
3.05- Catering Equipment
3.06- Knife Cuts and Safety/Mise En Place
3.07- Assignment
3.08- Cooking Lab
3.09- Quiz
Module 4- Kitchen Calculations
4.01- Measuring Tools
4.02- Standardized Recipes/Recipe Conversions
4.03- Food Cost
4.04- Procurement Process
4.05- Restaurant Costs
4.06- Marketing
4.07- Assignment
4.08- Cooking Lab
4.09- Quiz
Module 5- Modern Culinary
5.01- Molecular Gastronomy
5.02- Highest Rank Restaurants
5.03- Well-Known Chefs
5.04- Creativity
5.05- Culinary/Diet Trends
5.06- Food Trucks
5.07- Assignment
5.08- Cooking Lab
5.09- Quiz
Module 6- Job Searching
6.01- Job Research
6.02- Resume
6.03- Cover Letter
6.04- References
6.05- Interviewing
6.06- How to be a Great Employee
6.07- Assignment
6.08- Cooking Lab
6.09- Quiz
Semester 1 EXAM
Semester 2
Module 7- Nutrition
7.01- Essential Nutrients/Myplate
7.02- Reading Labels
7.03- BMI/Basal Metabolic Rate
7.04- Healthy Substitutes
7.05- Creating Healthy Menus
7.06- Dietary Guidelines
7.07- Assignment
7.08- Cooking Lab
7.09- Quiz
7.10- DBA
Module 8- Fruits, Vegetables, Grains, Nuts and Seeds
8.01- Fruits
8.02- Vegetables
8.03- Pasta & Grains
8.04- Potatoes
8.05- Legumes/Beans
8.06- Seeds/Nuts
8.07- Assignment
8.08- Cooking Lab
8.09- Quiz
Module 9- Animal Proteins
9.01- Poultry
9.02- Beef
9.03- Pork
9.04- Fish
9.05- Shellfish
9.06-Charcuterie
9.07- Assignment
9.08- Cooking Lab
9.09- Quiz
Module 10- Pantry & Garde Manger
10.01- Salads/Dressings
10.02- Cheese
10.03- Spreads/Dips
10.04- Pickled/Fermented Foods
10.05- Plating
10.06- Herbs/Spices
10.07- Assignment
10.08- Cooking Lab
10.09- Quiz
Module 11- Dairy, Breakfast Foods, and Sandwiches
11.01- Butter/Milk
11.02- Eggs
11.03- Breakfast Foods
11.04- Coffee and Teas
11.05- Cold Sandwiches
11.06- Hot Sandwiches/Pizza
11.07- Assignment
11.08- Cooking Lab
11.09- Quiz
Module 12- Foods of America
12.01- Northeastern
12.02- Midwestern
12.03- Southern
12.04- Southwestern
12.05- Pacific Coast/Rim
12.06- Caribbean
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Segment 2 EXAM
PACE CHART
Live Lesson Recordings
3.06
Knife Cuts and Safety/ Mise En Place
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