OTH093: Introduction to Culinary Arts

This list is representative of the materials provided or used in this course. Keep in mind that the actual materials used may vary, depending on the school in which you are enrolled, and whether you are taking the course as Independent Study.

For a complete list of the materials to be used in this course by your enrolled student, please visit MyInfo. All lists are subject to change at any time.

Scope & Sequence : Scope & Sequence documents describe what is covered in a course (the scope) and also the order in which topics are covered (the sequence). These documents list instructional objectives and skills to be mastered. K12 Scope & Sequence documents for each course include:

Course Overview

Food is fundamental to life. Not only does it feed our bodies, but it's often the centerpiece for family gatherings and social functions. In this course, students learn all about food, including food culture, food history, food safety, and current food trends. They also learn about the food service industry and prepare some culinary dishes. Through hands-on activities and in-depth study of the culinary arts field, this course helps students hone their cooking skills and gives them the opportunity to explore careers in the food industry.

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Course Length

One Semester

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Prerequisites

None

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Course Outline

Unit 1: The History and Development of the Food Service Industry
Unit 2: Food, People, and Society
Unit 3: Basic Nutrition
Unit 4: Culinary Arts Safety
Unit 5: Laws and Regulations Governing Food Service
Unit 6: Fundamental Skills in Culinary Arts
Introduction to Culinary Arts Midterm Exam
Unit 7: Careers in the Culinary Arts Industry
Unit 8: Becoming Employable in the Culinary Arts Industry
Unit 9: Finding a Job in the Culinary Arts Industry
Unit 10: Opening a Restaurant
Unit 11: Marketing a Restaurant
Unit 12: Managing a Restaurant
Introduction to Culinary Arts Final Exam

COURSE OBJECTIVES

  • Discuss the history and development of the food service industry.
  • Describe the major accomplishments of famous chefs from history.
  • Summarize the influence of historical entrepreneurs in the food service industry in the United States.
  • Analyze how current trends in society affect the food service industry.
  • Explain how taste and smell combine to give foods their flavors.
  • List physical, psychological, cultural, and environmental influences on food likes and dislikes.
  • Discuss global food diversity.
  • Explain the basics of nutrition.
  • Interpret food labels.
  • Identify different dietary needs.
  • Relate nutrition to health and wellness.
  • Explain the basics of safety in culinary arts.
  • Identify safety hazards in the food service workplace.
  • Explain the basics of sanitation in a professional kitchen.
  • Discuss procedures for cleaning commercial kitchen equipment.
  • Demonstrate and utilize proper pest control procedures.
  • Identify and utilize first-aid procedures for accidents and injuries.
  • Explain why laws governing food service exist.
  • Identify laws and regulations specific to the food service industry.
  • Fill out an application for a food service permit.
  • Interpret a restaurant inspection form.
  • Analyze restaurant inspection scores.
  • Read, follow, and convert standardized recipes.
  • Demonstrate mastery of standard weights and measures used in the food service industry.
  • Use, follow, prepare, and plate standardized recipes creatively.
  • Identify various moist and dry cookery methods.
  • Identify occupations in the food service and culinary arts industry.
  • Identify levels of training required for food service and culinary arts occupations.
  • Analyze the importance of balancing a career, family, and leisure activities.
  • Apply effective practices for managing time and energy.
  • Apply team-building skills.
  • Apply decision-making and problem-solving skills.
  • Demonstrate how to properly answer business phones.
  • Develop and exhibit a good work ethic.
  • Identify traits for gaining and retaining employment.
  • Develop a personal career plan that includes goals, objectives, and strategies.
  • Identify resources for a job search and conduct a job search using current technology for jobs at various levels of the industry.
  • Identify professional organizations related to hospitality/food service.
  • Create a résumé.
  • Identify opportunities and research requirements for career advancement.
  • Identify food-service-related community service opportunities.
  • Demonstrate proper interview techniques.
  • Employ mentoring skills to inspire and teach others.
  • Identify the three basic types of restaurants.
  • Identify new technologies in food service.
  • Calculate the costs of running a restaurant.
  • Plan a menu.
  • Identify push and pull marketing techniques and discuss their uses.
  • Discuss the importance of a public relations campaign.
  • Discuss the role of Internet marketing in the food service industry.
  • Develop a marketing plan for a restaurant concept.
  • Analyze the concepts of customer service and determine the critical moments of good service.
  • Identify security procedures necessary to prevent liability and loss.
  • Determine proper receiving, storage, and distribution techniques.
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K12 Scope & Sequence documents for each course include:

  • Course Overview (as seen above)
  • Course Outline
  • Lesson Time and Scheduling