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
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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