PTF401: Culinary Arts I (2010-2011)
CURRICULUM PROGRAM: Career and Technical Education
COURSE TITLE: Culinary Arts I
CALENDAR YEAR: 2010-2011
GRADE LEVEL: 10-12
COURSE LENGTH: 36 weeks
About the Program:
Culinary Arts I prepares students for careers in the Hospitality and Tourism industry. The course sequence focuses on duties and tasks performed by professionals in Restaurant, Food and Beverage Service as well as pre-employment and employment skills.
Major Concepts/Content: The Culinary Arts courses will teach the skills required for a career in the restaurant and food industry. This course usually consists of practical training in the kitchen. Students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Other topics include: sauces, soups & stocks, elements of entrée production, fundamentals of baking, pastry arts, nutrition and menu planning, dining room service, international cuisine, food preservation, purchasing and receiving, catering, and presentation & plate design.
Major Instructional Activities: Instructional activities are provided in the classroom setting, using hands-on experiences with tools, equipment, and materials related to course content and a field environment (restaurants, food establishments. Students will be required to plan, design, and prepare foods; investigate content-related occupations; assume leadership roles and work cooperatively.
Major Evaluative Techniques: Student will be evaluated on in-class activity, homework assignments/projects or their progress at an intern site.