Culinary Arts 1
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Transcript Culinary Arts 1
Culinary Arts 1
Mrs. Freshour
Course Outline
Fall 2009
Foods for Better Health
Food Safety and Sanitation
Culinary Techniques
Principles of Baking and Desserts
Ten Kitchen Essentials
Menu Planning
Lab Final:
Planning and Implementing a Holiday Appetizer Party
Course Outline
Spring 2010
Culinary Nutrition Techniques
Examining Sauces
Asian, Italian, Latin American Cuisine
Grilling and Broiling
Garde Manger or Cold Food Preparation and Enhancing
Food Preparation
Lab Final:
Salad/Vinaigrette Demonstrations
Foods for Better Health
What Should You Eat?
Healthy Eating Pyramid
Functional Foods
Healthy Meal Planning
Nutrition in the News
Food Safety and Sanitation
Safe and Sanitary
Procedures in All Food
Handling
Maintaining Standards
Food Borne Illness
Sanitary Procedure for
Cleaning and Storing Tools
and Equipment
Culinary Techniques
Culinary Terms
Tools/Measuring
Knife Skills
Kitchen Essentials
Principles of Baking
Quick Breads
Yeast Breads
Desserts
Candy Making
Ten Kitchen Essentials
Techniques will be taught throughout the year
Breading
Browning/Searing
Dicing an Onion
Folding
Pan Sauce
Pie Crust
Roux
Segmenting Citrus
Tempering
Vinaigrette
Menu Planning
Menu Planning
Menu Design
Menu Nutrition / Cost
Lab Final:
Planning and
Implementing a
Holiday Appetizer
Party
Culinary Nutrition
Healthy Flavoring Techniques
Culinary Nutrition Basics
Preserving Nutrients During Cooking
Identification and Preparation of Vegetables, Whole Grains, and Fruit.
Identification and Preparation of vegetables,
whole grains, and fruit.
Examining Sauces
Purpose of Sauces
Grand Sauces are often
considered the five grand
sauces
Demi-glace (Brown
Sauce)
Velouté (White Sauce
made with Stock)
Béchamel (White Sauce
made with cream)
Tomato sauce
Hollandaise
Asian, Italian, Latin American Cuisine
Culture
Cuisine Concepts
Ingredients
Recipes
Grilling and Broiling
Selection of Ingredients
Preparing the equipment
Grilling and Broiling
Techniques
Determining Doneness
Recipes
Garde Manger or Cold Food Preparation and
Enhancing Food Preparation
Garde Manger or Cold
Food Preparation
Enhancing Food
Preparation
Design, Color, Texture,
Focal Point, Visual
Flavor
Lab Final: Salad /
Vinaigrette Demonstration