Fundamentals of Food Production CTAG

Career and Technical Education Department

CULINARY ARTS YEAR 1 (CUL1)

CUL3301 – Fundamentals of Food Production CTAG (330100) 

· Full Year – 1.5 credits - Grade 11 

· Selection Criteria: none

· Fee

Students will prepare food products and beverages according to standardized recipes. They will apply plating and presentation principles to deliver attractive menu items, establish food specifications and prep lists, and develop ingredient and portion control guides. Safety and sanitation, standard knife skills, and culinary math will be emphasized. Employability skills, leadership and communications will also be incorporated.