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.
About the Instructor
Karlene Gilmore
Bachelor of Science in Hotel and Restaurant Management from University of Southern Mississippi
25 years of restaurant management experience
I decided to become an educator after working most of my life with my father in his restaurant. At a young age I loved working with people and in the atmosphere of a restaurant.
I look forward to sharing my knowledge with our students. There are so many exciting and rewarding opportunities for those interested in the food service & hospitality industry. It gives me great pride to share my experiences with the younger generation and they, in turn, help keep me young!
Course Requirements
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Students should have a C or above in English and Math
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- Students need to be in grades 9 - 12
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- Good attendance record
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- 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