Intro to Culinary Arts

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Intro to Culinary Arts

Students engage in the fundamental techniques needed for basic food preparation and presentation as well as the business concepts needed to make it profitable. This includes calculating food cost percentages, menu development, and marketing and promotion in the food and beverage services.

Project-based activities include:

Activity: Safety, Sanitation, Terminology and Tools
Activity: No Bake Energy Bites
Activity: Baking and Equivalents
Activity: Presentation and Creating a Garnish
Activity: Cooking Methods
Activity: Narrative Writing & Checkpoint Test
Activity: Cooking Scrambled Eggs
Activity: Design Brief
Activity: Argumentative Writing, Career Research & Planning, and Checkpoint Test

LAB

College & Career Ready Labs

GRADES

Recommended 6 to 9

CURRICULUM HOURS

10

CAREER CLUSTERS

Hospitality & Tourism

FEATURES

• Project-Based Learning
• Career Ready Practices
• Reading and Writing in Context
• Customizable Content

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