Culinary Arts & Sciences I - Arlington Career Center

Culinary Arts I

Culinary Arts I provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications. Culinary Arts & Sciences standards are called competencies. The Virginia Department of Education (VDOE) course name is Culinary Arts I(8275). You can find the competencies for this course by clicking this link.

Course Outline

Timeline	Units of Study
All Year/ Ongoing	Culinary Arts Careers and Professionalism Laboratory Safety Workplace Readiness Student Organizations
1st Quarter	ServSafe – Kitchen Safety & Sanitation (2Wk) Preventing Slip, Falls, Burns,Chemical & Biological Contamination Exposure, Electric Shock Foodborne illness Flow of Food Commercial Kitchen (2Wk) Large & Small Equipment Culinary Math & Controlling Food Cost (2WK) Standardized Recipes Food Cost Units of Measure, Conversions, & Scaling Food Preparation Techniques – Part 1 (3Wk) Knife Skills Stocks, Soups, & Sauces
2nd Quarter	Dining Room Service (1WK) Front-Of-the-house Customer Services Off the Pike Food Preparation Techniques – Part 2 (3Wk) Fruits, Vegetables, & Starches Food Preparation Techniques – Part 3 (3 Wk) Meat, Poultry, Fish, & Seafood Food Preparation Techniques – Part 4 (2Wk) Herbs, Spices, & oils Breakfast Food, Dairy Products and Alternatives Cooking Methods
3rd Quarter	Baking Fundamentals (1Wk) Ingredients Equipment Quick Breads (3Wk) Leaveners Mixing Method Yeast Dough (3Wk) Specialty Desserts (2Wk)
4th Quarter	Garde Manger (3Wk) Salad & Appetizers Sandwich Speciality Diets (2Wk) Vegetarians Dietary Restrictions Nutrition (1Wk) Nutrients & Dietary guidelines Menu Planning Sustainability (1Wk) Culinary Arts Profession (2Wk) History of Culinary Arts & Food Service Organizations E-Portfolios