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- Hospitality and Culinary Arts
Curriculum
- 6 Sections
- 25 Lessons
- 12 Weeks
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- Module 1: Food Storage2
- Module 2: Set Up Procedures7
- 2.1Define mise en place
- 2.2Differentiate between types of knives and the primary uses for each
- 2.3Recognize basic knife cuts and the primary uses for each
- 2.4Identify common kitchen tools and equipment, and the primary uses for each
- 2.5Identify common ingredients
- 2.6Given a recipe, identify the methods, ingredients, equipment, process, and outcome
- 2.7Calculate quantities to scale recipes and convert between measurements
- Module 3: Food Safety and Sanitation3
- Module 4: Kitchen Environment4
- Module 5: Cooking Methods and Terminology5
- Module 6: Clean Up4