Course: Introduction to Culinary Arts

Topic outline

Introduction to Culinary Arts

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- OCAS 8475
  
  Course Length: 1 Year
  
  This entry level course is for students interested in pursuing a career in the food service industry. Emphasis is placed on the principles of planning, organizing, staffing, directing and controlling the management of a variety of food service operations. This course will provide insight into the operation of a well-run restaurant, food production skills, various levels of industry management, and hospitality skills. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a classroom and laboratory-based course.
Course Standards & Pacing Guide
- Introduction to Culinary Arts File
- Introduction to Culinary Arts Pacing Guide File
Topic 1: Food Service Industry Overview (2 Weeks)
Topic 2: Portfolio (1 Week)
Topic 3: Professional Standards & Employability Skills (3 Weeks)
Topic 4: Food Service Management (3 Weeks)
Topic 5: Professional Food Setting (6 Weeks)
Topic 6: Food Production Management (3 Weeks)
Topic 7: Factors that Affect Food Service Industry (2 Weeks)
Topic 8: Marketing Food Service Establishments (4 Weeks)
Topic 9: Information Technology (2 Weeks)
Topic 10: Careers in Food Service Management (2 Weeks)