Culinary Advanced Skills
Topic outline
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OCAS: 8426
Course Length: 1 Year
Course Description: This course introduces students to marketing concepts, menu planning principles, sustainability, and management of costs. Additional cooking fundamentals are gained in identification and preparation of meat, poultry, and seafood, garnishing and dessert/plate presentation. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a laboratory-based course.
Grade levels: 11-12
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correlates with Foundation of Restaurant Management & Culinary Arts, Level 2
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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.
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