Introduction to Culinary Arts
Introduction to Culinary Arts
- Clusters: Hospitality & Tourism
- Pathways: Restaurants & Food/Beverage Services
- Courses: Introduction to Culinary Arts
- Grade range: 9, 10, 11, 12, Postsecondary
- Release date: 12-14-2017
- Tags: Hospitality and Tourism, Operations of Restaurants, Culinary Arts, Hygiene, Sanitation, Food Safety, Introduction, Hospitality, Food, Food Preparation Principles, Restaurant Operations, Food Service Industry, Professionalism, Ethics, Restaurant Industry, Food Service, Customer Service, Life Balance, Stress-Management, Time-Management, Critical Thinking, Interpersonal Skills, Conflict, Problem Solving, Marketing Plan, Food Venue, Restaurant, Introduction to Culinary Arts, Professional Ethics, Safety
Description
Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and 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.