Culinary Basic Skills
| Topic | Name | Description |
|---|---|---|
| Course Standards | ||
| Pacing Guides | Culinary Basics Knowledge and Skills |
|
Recommended Textbook List for Culinary Basics |
||
Correlates to CCFCS Course Culinary Arts |
||
Correlates to Foundations for Restaurant Management & Culinary Arts, Level 1 |
||
for The Culinary Professional |
||
| General Resources and Websites | ||
EHancock |
||
General Culinary Resources |
||
Recipes shared during "Culinary Boot Camp" |
||
Website |
||
Website |
||
Website |
||
Website |
||
Website |
||
| Topic 3: Professional Ethics & Legal Responsibilities | Fight BAC - Partnership for Food Safety Education Food Safety Music Food Safety - UC Davis (food safety music) |
|
| Topic 4: Proper Use & Care of Commercial Equipment | ||
| Topic 5: Food Production & Presentation Skills | Penn State College of Agricultural Sciences |
|
Alton Brown's Food Science Videos |
||
This site hosts numerous videos of baking bread as well as recipes. |
||
FREE 60-Day Trial! The fundamentals of pastry have been perfected by chefs over centuries. We teach you those first so you can perfect the basics before experimenting with recipes, textures, and flavors. Each of our online baking classes makes it clear why you should use particular ingredients, why the techniques work, what can go wrong, and how to correct it if it does. |
||
| Topic 6: Global Cuisine | Website |
|
| The Culinary Professional Curriculum Resources | Fight BAC - Partnership for Food Safety Education Food Safety Music Food Safety - UC Davis (food safety music) |
|
| Foundations of Restaurant Management & Culinary Arts (Level 1) Curriculum Resources | Chapter 1: Welcome to the Industry |
|
Chapter 2: Career Opportunities |
||
Chapter 3: Professional Expectations |
||
Chapter 4: Communication Skills |
||
Chapter 5: Beginning Your Career |
||
Chapter 6: Intro to Food Safety |
||
Chapter 8: The Safe Flow of Food |
||
Chapter 9: Risk Management |
||
Chapter 10: Workplace Safety |
||
Chapter 11: Foodservice Equipment |
||
Chapter 12: Knives and Smallwares |
||
Chapter 13: Kitchen Basics |
||
Chapter 16: Sandwiches and Pizza |
||
Chapter 17: Stocks, Sauces and Soups |
||
Chapter 18: Cooking Methods |
