Culinary Basic Skills
| Topic | Name | Description |
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| Course Standards | ||
| Pacing Guides | Culinary Basics Knowledge and Skills |
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Recommended Textbook List for Culinary Basics |
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Correlates to CCFCS Course Culinary Arts |
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Correlates to Foundations for Restaurant Management & Culinary Arts, Level 1 |
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for The Culinary Professional |
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| Foundations of Restaurant Management & Culinary Arts (Level 1) Curriculum Resources | Chapter 1: Welcome to the Industry |
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Chapter 2: Career Opportunities |
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Chapter 3: Professional Expectations |
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Chapter 4: Communication Skills |
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Chapter 5: Beginning Your Career |
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Chapter 6: Intro to Food Safety |
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Chapter 8: The Safe Flow of Food |
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Chapter 9: Risk Management |
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Chapter 10: Workplace Safety |
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Chapter 11: Foodservice Equipment |
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Chapter 12: Knives and Smallwares |
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Chapter 13: Kitchen Basics |
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Chapter 16: Sandwiches and Pizza |
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Chapter 17: Stocks, Sauces and Soups |
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Chapter 18: Cooking Methods |
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| The Culinary Professional Curriculum Resources | Fight BAC - Partnership for Food Safety Education Food Safety Music Food Safety - UC Davis (food safety music) |
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| General Resources and Websites | EHancock |
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General Culinary Resources |
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Recipes shared during "Culinary Boot Camp" |
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Website |
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Website |
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Website |
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Website |
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Website |
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UEN ListServe |
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Website |
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