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Culinary Arts II
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Culinary Arts Agreement
Culinary Arts Planning Sheet
Semester 2
Module 7- Latin American Cuisine/Introduction to Food Safety
7.01- Introduction to Latin America
7.02- History of Latin American Cuisine
7.03- Common Latin American Herbs, Spices, and Dishes
7.04- Foodborne Illness Outbreaks
7.05- Risk Factors of Foodborne Illnesses/TCS & RTE Foods
7.06- High Risk Population/Keeping Food Safe
7.07- Assignment
7.08- Cooking Lab
7.09- Module Quiz
7.10- DBA
Module 8- European Cuisine/Contamination
8.01- Introduction to European Cuisine
8.02- History of European Cuisine
8.03- Common European Herbs, Spices, and Dishes
8.04- Risk Factors of Contaminations/Symptoms of a Foodborne Illness
8.05- Biological, Chemical, and Physical Contamination
8.06- Allergens
8.07- Assignment
8.08- Cooking Lab
8.09- Module Quiz
Module 9- North American Cuisine/ Food Handling
9.01- Introduction to North American Cuisine
9.02- History of North American Cuisine
9.03- Common North American Herbs, Spices, and Dishes
9.04- Personal Hygiene/Gloves/Staying Safe
9.05- Reporting Illness
9.06- Cross-Contamination/Time-Temperature Abuse
9.07- Assignment
9.08- Cooking Lab
9.09- Module Quiz
Module 10- Middle Eastern/Flow of Food
10.01- Introduction to Middle Eastern Cuisine
10.02- History of Middle Eastern Cuisine
10.03- Common Middle Eastern Herbs, Spices, and Dishes
10.04- The Flow of Food: Purchasing/Storing/Preparing
10.05- The Flow of Food: Cooking/Cooling/Reheating
10.06- The Flow of Food: Holding Food/Serving
10.07- Assignment
10.08- Cooking Lab
10.09- Module Quiz
Module 11- Asian/Pacific Cuisine/Food Safety Management Systems
11.01- Introduction to Asian/Pacific Cuisine
11.02- History of Asian/Pacific Cuisine
11.03- Common Asian/Pacific Herbs, Spices, and Dishes
11.04- Food Safety Programs/ HACCP/Running a Safe Operation
11.05- Handwashing/Plumping/Lighting/Ventilation/Garbage
11.06- Emergency Responses/Pest Management
11.07- Assignment
11.08- Cooking Lab
11.09- Module Quiz
Module 12- African Cuisine/Cleaning and Sanitizing
12.01- Introduction to African Cuisine
12.02- History of African Cuisine
12.03- Common African Herbs, Spices, and Dishes
12.04- Cleaning and Sanitizing
12.05- Dishwashing/3-compartment Sink/Storing Equipment
12.06- Cleaning and Sanitizing the Operation/Chemicals/Cleaning Program
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Semester 2 EXAM
PACE CHART
Live Lesson Recordings
Culinary Arts II
Home
Culinary Arts Agreement
Culinary Arts Planning Sheet
Semester 2
Module 7- Latin American Cuisine/Introduction to Food Safety
7.01- Introduction to Latin America
7.02- History of Latin American Cuisine
7.03- Common Latin American Herbs, Spices, and Dishes
7.04- Foodborne Illness Outbreaks
7.05- Risk Factors of Foodborne Illnesses/TCS & RTE Foods
7.06- High Risk Population/Keeping Food Safe
7.07- Assignment
7.08- Cooking Lab
7.09- Module Quiz
7.10- DBA
Module 8- European Cuisine/Contamination
8.01- Introduction to European Cuisine
8.02- History of European Cuisine
8.03- Common European Herbs, Spices, and Dishes
8.04- Risk Factors of Contaminations/Symptoms of a Foodborne Illness
8.05- Biological, Chemical, and Physical Contamination
8.06- Allergens
8.07- Assignment
8.08- Cooking Lab
8.09- Module Quiz
Module 9- North American Cuisine/ Food Handling
9.01- Introduction to North American Cuisine
9.02- History of North American Cuisine
9.03- Common North American Herbs, Spices, and Dishes
9.04- Personal Hygiene/Gloves/Staying Safe
9.05- Reporting Illness
9.06- Cross-Contamination/Time-Temperature Abuse
9.07- Assignment
9.08- Cooking Lab
9.09- Module Quiz
Module 10- Middle Eastern/Flow of Food
10.01- Introduction to Middle Eastern Cuisine
10.02- History of Middle Eastern Cuisine
10.03- Common Middle Eastern Herbs, Spices, and Dishes
10.04- The Flow of Food: Purchasing/Storing/Preparing
10.05- The Flow of Food: Cooking/Cooling/Reheating
10.06- The Flow of Food: Holding Food/Serving
10.07- Assignment
10.08- Cooking Lab
10.09- Module Quiz
Module 11- Asian/Pacific Cuisine/Food Safety Management Systems
11.01- Introduction to Asian/Pacific Cuisine
11.02- History of Asian/Pacific Cuisine
11.03- Common Asian/Pacific Herbs, Spices, and Dishes
11.04- Food Safety Programs/ HACCP/Running a Safe Operation
11.05- Handwashing/Plumping/Lighting/Ventilation/Garbage
11.06- Emergency Responses/Pest Management
11.07- Assignment
11.08- Cooking Lab
11.09- Module Quiz
Module 12- African Cuisine/Cleaning and Sanitizing
12.01- Introduction to African Cuisine
12.02- History of African Cuisine
12.03- Common African Herbs, Spices, and Dishes
12.04- Cleaning and Sanitizing
12.05- Dishwashing/3-compartment Sink/Storing Equipment
12.06- Cleaning and Sanitizing the Operation/Chemicals/Cleaning Program
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Semester 2 EXAM
PACE CHART
Live Lesson Recordings
More
Home
Culinary Arts Agreement
Culinary Arts Planning Sheet
Semester 2
Module 7- Latin American Cuisine/Introduction to Food Safety
7.01- Introduction to Latin America
7.02- History of Latin American Cuisine
7.03- Common Latin American Herbs, Spices, and Dishes
7.04- Foodborne Illness Outbreaks
7.05- Risk Factors of Foodborne Illnesses/TCS & RTE Foods
7.06- High Risk Population/Keeping Food Safe
7.07- Assignment
7.08- Cooking Lab
7.09- Module Quiz
7.10- DBA
Module 8- European Cuisine/Contamination
8.01- Introduction to European Cuisine
8.02- History of European Cuisine
8.03- Common European Herbs, Spices, and Dishes
8.04- Risk Factors of Contaminations/Symptoms of a Foodborne Illness
8.05- Biological, Chemical, and Physical Contamination
8.06- Allergens
8.07- Assignment
8.08- Cooking Lab
8.09- Module Quiz
Module 9- North American Cuisine/ Food Handling
9.01- Introduction to North American Cuisine
9.02- History of North American Cuisine
9.03- Common North American Herbs, Spices, and Dishes
9.04- Personal Hygiene/Gloves/Staying Safe
9.05- Reporting Illness
9.06- Cross-Contamination/Time-Temperature Abuse
9.07- Assignment
9.08- Cooking Lab
9.09- Module Quiz
Module 10- Middle Eastern/Flow of Food
10.01- Introduction to Middle Eastern Cuisine
10.02- History of Middle Eastern Cuisine
10.03- Common Middle Eastern Herbs, Spices, and Dishes
10.04- The Flow of Food: Purchasing/Storing/Preparing
10.05- The Flow of Food: Cooking/Cooling/Reheating
10.06- The Flow of Food: Holding Food/Serving
10.07- Assignment
10.08- Cooking Lab
10.09- Module Quiz
Module 11- Asian/Pacific Cuisine/Food Safety Management Systems
11.01- Introduction to Asian/Pacific Cuisine
11.02- History of Asian/Pacific Cuisine
11.03- Common Asian/Pacific Herbs, Spices, and Dishes
11.04- Food Safety Programs/ HACCP/Running a Safe Operation
11.05- Handwashing/Plumping/Lighting/Ventilation/Garbage
11.06- Emergency Responses/Pest Management
11.07- Assignment
11.08- Cooking Lab
11.09- Module Quiz
Module 12- African Cuisine/Cleaning and Sanitizing
12.01- Introduction to African Cuisine
12.02- History of African Cuisine
12.03- Common African Herbs, Spices, and Dishes
12.04- Cleaning and Sanitizing
12.05- Dishwashing/3-compartment Sink/Storing Equipment
12.06- Cleaning and Sanitizing the Operation/Chemicals/Cleaning Program
12.07- Assignment
12.08- Cooking Lab
12.09- Module Quiz
Semester 2 EXAM
PACE CHART
Live Lesson Recordings
10.03
Common Middle Eastern Herbs, Spices, and Dishes
← 10.02
10.04 →
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