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Course Description
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Beginning Culinary Arts
An introductory food and nutrition course. Students receive training in kitchen safety and sanitation, equipment and facility use, culinary math, knife skills, properties of ingredients, farm to table philosophies and food preparation techniques. All students will be trained in ServSafe and will also be educated in the many professions of the Culinary world. Students learn from a variety of experiences: frequent hands-on cooking labs, guest chefs, cooking competitions, videos, demonstrations, group projects and in-class reading assignments. Students cook several delicious dishes each
week. Communication, interpersonal skills, time management and other job related skills are emphasized.
week. Communication, interpersonal skills, time management and other job related skills are emphasized.
Essential Learning Outcomes (ELOs):
- Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for preparing a variety of food items.
- Prepare food by using the correct terminology, food safety, techniques, and procedures specified in recipes and formulas.
- Apply the principle of mise en place, including the placement and order of use of ingredients, equipment, tools, and supplies.
- Evaluate the qualities and properties of food items and ingredients used in food preparation.
- Apply basic nutritional principles and know how to use food preparation techniques that conserve nutrients.
- Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.
Course Syllabus Katie Johnson kjohnson@njuhsd.com 530.273.4431