Culinary Arts
Culinary Arts
culinary Arts
Course Breakdown

Unit 1: Orientation

Unit 2: History and overview of Foodservice and Hospitality Industries

Unit 3: Safety in the Workplace

Unit 4: ServSafe Food Handler

Unit 5: Utilizing Standardized Recipes and Culinary Math

Unit 6: Equipment and Techniques

Unit 7: Stocks, Sauces, and Soups

Unit 8: INtroduction to Baking

Unit 9: Fruits and Vegetables

Unit 10: Potatoes and Grains

Unit 11: Communication and Customer Service

Unit 12: Management Essentials

Unit 13: Career Readiness and Exploration

Unit 14: Safety and Student Organization Review

Unit 15: ServSafe Manager

Unit 16: Nutrition

Unit 17: Eggs and Dairy Products

Unit 18: Breakfast Foods

Unit 19: Sandwiches, Salads, and Garnishes

Unit 20: Meat, Poultry, and Seafood

Unit 21: Desserts and Baked Goods

Unit 22; Culinary Business Principles

Unit 23: Employment Opportunities in the Foodservice and Hospitality Industry

Course Description

Culinary Arts I emphasizes various food preparation techniques and the knowledge needed to properly do these skills safely and efficiently. This course concludes with basic communication and customer service skills, management essentials, and a career readiness section to prepare students for their next step in life.

Culinary Arts II begins with the ServSafe Manager certification material, followed by basic nutrition and beginner-level skills related to preparing dishes with eggs, dairy products, breakfast foods, sandwiches, salads, and garnishes.

Course Requirements
  • Students should have a C or above in English and Math

    • Students need to be in grades 9 - 12
    • Good attendance record
    • Good discipline record
Family, Career and Community Leaders of America (FCCLA)

Family, Career and Community Leaders of America (FCCLA) is a Career and Technical Student Organization that functions as an integral part of the Family and Consumer Sciences education curriculum and operates within the school system. Since 1945, FCCLA members have been making a difference in families, careers, and communities by addressing important personal, work, and societal issues. Through participation in Competitive Events, becoming involved in community service opportunities, student leadership, and attending leadership conferences, members develop real world skills, explore Career Pathways, and become college- and career-ready.

Advisory Board

Robert Thompson - University of South Alabama

David Grover - Grover Equipment

Charlie McCaffrey - Blendco, Inc.

Chef Gene Rapone - USM/Aramark

Kim Busche - MMI Dining @William Carey

Jaclyn Bolton - Ward's Petal

Chef Joshua Oubre - Jones College Culinary

Marcus White - Director of Operations Aramark