Intro to Culinary Arts 

Unit 1: Career and Fundamentals of Culinary Arts 

• Introduction

• Careers in Culinary Arts

• Reading, Following, and Converting a Recipe

• Measuring

Unit 2: Safety and Sanitation 

• Introduction

• Food Borne Pathogens

• Safe Food Handling

• Cleaning and Sanitizing

Unit 3: Kitchen Equipment and Tools 

• Introduction

• Kitchens and Equipment

• Hand Tools

• Knives

Unit 4: Fruit, Preparation, and Basic Nutrition

•  Introduction

• Fruit

• Mise En Place

• Nutrition Principles

Unit 5: Protein, Cooking Methods, and Eggs 

• Introduction

• Protein

• Dry and Moist Heat Cooking

• Eggs

Unit 6: Vegetables, Dietary Restrictions, Sauces, Stocks, and Soups 

• Introduction

• Vegetables

• Dietary Restrictions

• Stocks, Sauces, and Soups

Unit 7: Starches, Legumes, Breads, and Plating 

• Introduction

• Starches and Legumes

• Yeast and Quick Breads

• Plating

Unit 8: Dairy and Menu Writing

• Introduction

• Dairy Products

• Menu Writing Principles