Topic Name Description
Standards File Standards
Pacing Guide File Pacing Guide

correlates with Foundation of Restaurant Management & Culinary Arts, Level 2
Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources URL Chapter 3: Eggs and Dairy Products
URL Chapter 6: Vegetables
URL Chapter 7: Potatoes, Grains and Pasta
URL Chapter 17: Poultry
Recipes URL Pork Blanquette
URL Roast Pork Tenderloin with Kalbi Marinade
URL Chicken Chasseur
URL Sauteed Chicken Breast with Mushroom Sauce
URL Veloute to Supreme
Introduction to Garde Manger URL Intro to Garde Manger - Cheese
URL Intro to Garde Manger - Sausage
URL Intro to Garde Manger - Salads and Dressings
Resources File Recipes from CCFCS
URL Baker Bettie

This site offers foundational baking techniques, approachable baking science, and classic recipes from a trained chef and baking educator through videos.  Recipes are in standard and weight measurements.