Culinary Arts 1 Mrs. Freshour. Course Outline Fall 2009 Foods for Better Health Food Safety and Sanitation Culinary Techniques Principles of.

Culinary Arts 1Mrs. 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 EssentialsTechniques 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