Culinary Arts
Culinary Arts
- Clusters: Hospitality & Tourism
- Pathways: Restaurants & Food/Beverage Services
- Courses: Culinary Arts
- Grade range: 9, 10, 11, 12, Postsecondary
- Release date: 12-14-2017
- Tags: Culinary Arts, Hospitality and Tourism, , Famous Chefs and Entrepreneurs, Food Service Industry, Hygiene, Sanitation, Food Safety, Sanitation Guidelines, Restaurant Management, Food Manager, Cleaning of Cooking Equipment, Food, Food Industry, Food Service, Ethics, Regulations, Laws, Table Settings, Food Service Operations, Customer Service, Dining Concepts, Time Saving, Time Management, Managing Time and Energy, Cooking Equipment, Service, Point-of-Sales Systems, Technology, Restaurant, Food Measurements, Metric System, Baking, Ingredients, Weights, Standardized Recipes, Table Setting, Dining, Service Styles, Hotel Management, Life Balance, Employment Skills, Career Preparation, Communication
Description
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.
This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.