Culinary Basic Skills
Topic outline
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OCAS: 8426
Course Length: 1 Year
Course Description: This course is an introduction to the history of food service and kitchen fundamentals such as safety, sanitation, kitchen equipment and kitchen basics. Nutrition as it relates to food preparation is also covered. The ServSafe certification by National Restaurant Association may be taught/obtained during this course. Students learn preparation and quantity food production skills in breakfast foods, sandwiches, salads, garnishes, fruits, vegetables, potatoes and grains. Students will learn proper terminology and use of equipment applicable to the preparation of these foods. The importance of teamwork in the food service environment is also emphasized.
Grade levels: 10-12
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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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Fight BAC - Partnership for Food Safety Education
Food Safety Music Food Safety - UC Davis (food safety music)
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Penn State College of Agricultural Sciences
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This site hosts numerous videos of baking bread as well as recipes.
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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.
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Fight BAC - Partnership for Food Safety Education
Food Safety Music Food Safety - UC Davis (food safety music)
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