Career & Technical Education
Course #: FS41
Course Name: Culinary Arts
Prerequisites: None
FS41—Culinary Arts
Grade Level: 9-12
Level of Difficulty: Average
# of Credits: 1 year – 1 credit
The following is a Career and Technical Education (CTE) class under the Culinary Arts Program.
Culinary Arts Units and Understanding Statements
Unit 1: Safety and Sanitation
Kitchen cleanliness and management, safe work habits, good personal hygiene, and proper temperature control are critical in food
service.
Unit 2: Leadership and Lab Introduction
Leadership, communication, problem solving, and organizational skills, along with a strong work ethic are necessary for food
service employees to develop and possess.
Unit 3: Knife Skills and Food Preparation
Successful recipe execution and food preparation is partially dependent upon the correct usage of the most appropriate tools and
knives.
Unit 4: Baking Ingredients and Leavening Agents
Ingredients in baked goods have specific functions; the leavening agent that is used is dependent upon other recipe
ingredients and the type of product being prepared.
Unit 5: Food Preparation - Cookies
Cookies vary in flavor, size, and shape based upon ingredients used, preparation methods, and liquid to dry ratios.
Unit 6: Food Preparation – Quick Breads
Quick breads such as biscuits, muffins and popovers have similar ingredients but require specific mixing methods that are critical to a
successful product.
Unit 7: Food Preparation – Single Crust Pies
Pastry dough is prepared by properly mixing, rolling out and shaping dough made from flour, fat and liquid and can be used to make
a variety of types of pies.
Unit 8: Food Preparation – Yeast Breads
Quality yeast breads require careful measuring, mixing and kneading for gluten development, and controlled temperatures to allow
for fermentation.
Unit 9: Careers and the Workplace
Effective communication skills, proficiency with technology, leadership qualities and a strong work ethic are essential to success in
the many career opportunities available in the Culinary Arts industry.
Unit 10: Nutrition and Wellness
Being healthy includes making wise food choices and understanding the role of good nutrition.
Unit 11: Garde Manger
The Garde Manger, also known as the pantry chef, is responsible for planning, preparing and presenting food artistically.
Pending MPS Governing Board Approval
1
Career & Technical Education
FS41—Culinary Arts
Culinary Arts Units and Understanding Statements (cont.)
Unit 12: Food Preparation - Seasonings
A variety of seasonings, flavorings, herbs, and spices are added at critical points in recipe production to enhance the appeal of
dishes.
Unit 13: Food Preparation – Stocks, Soups and Sauces
The steps required to prepare a variety of quality stocks are essential to follow since stock is the foundation for soup and sauces, the
latter of which is a critical component of many dishes served in restaurants.
Unit 14: Food Preparation – Salads and Dressings
Salad and dressing options in restaurants vary according to their function in the meal and ingredients used.
Unit 15: Food Preparation – Cold Sandwiches
Sandwich preparation and storage is dependent upon the type of sandwich, and the bread, spread, and fillings used.
Unit 16: Food Preparation – Fruits and Vegetables
Fresh, canned, frozen, and dry fruits and vegetables add nutrition, flavor, color and texture contrasts to meals; their
structure, flavor, and nutritional values change when cooked.
Unit 17: Food Preparation – Appetizers and Hors d’oeurves
Appetizers and hors d’oeuvres can vary greatly, service and presentation depends upon the occasion, location, and time of service.
Unit 18: Food Preparation – Basic Cakes or Mixes
Producing a wide variety of types of cakes and icings depends upon the right balance of quality ingredients and combining them with
proper mixing methods.
Pending MPS Governing Board Approval
2
Career & Technical Education
FS41—Culinary Arts
COMMON CORE ENGLISH LANGUAGE ARTS CONNECTION
The following Reading, Writing, Speaking, and Listening Common Core Standards are integrated as applicable in this course:
Reading:
Key Ideas and Details
Standard 1: Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or
descriptions.
Standard 2: Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept;
provide an accurate summary of the text.
Standard 3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks
attending to special cases or exceptions defined in the text.
Craft and Structure
Standard 4: Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in specific scientific or
technical context relevant to grade specific texts and topics.
Standard 5: Analyze the structure of the relationships among concepts in a text, including relationships among key terms
Integration of Knowledge and Ideas
Standard 9: Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings
support or contradict previous explanations or accounts.
Speaking and Listening:
Comprehension and Collaboration:
Standard 1: Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on
grade-level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
Standard 2:
Integrate multiple sources of information presented in diverse media or formats, evaluating the credibility of each source.
Standard 3: Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, identifying any fallacious reasoning or exaggerated or
distorted evidence.
Presentation of Knowledge and Ideas:
Standard 4: Present information, findings, and supporting evidence clearly, concisely, and logically such that the listeners can follow the line of reasoning
and the organization, development, substance, and style are appropriate to purpose, audience, and task.
Standard 5: Make strategic use of digital media in presentation to enhance understanding of findings, reasoning, and evidence and to add interest.
Pending MPS Governing Board Approval
3
Career & Technical Education
FS41 – Culinary Arts - Suggested Teaching Timeline
First Semester
August
Sept.
Oct.
FS41—Culinary Arts
Second Semester
Nov.
Dec.
Jan.
Feb.
March
April
May
Unit 1: Safety and Sanitation
3weeks
Unit 2: Leadership and Lab
Introduction
Unit 3: Knife Skills and Food
Preparation
Unit 4: Baking Ingredients
and Leavening
Agents
Unit 5: Food Preparation Cookies
Unit 6: Food Preparation –
Quick Breads
Unit 7: Food Preparation –
Single Crust Pies
Unit 8: Food Preparation –
Yeast Breads
Unit 9: Career and the
Workplace
Unit 10:Nutrition and
Wellness
1 week
2
1/2weeks
1 week
2 weeks
2 weeks
1 ½ weeks
1 week
1 week
3 weeks
Unit 11:Garde Manger
2 weeks
Pending MPS Governing Board Approval
4
Career & Technical Education
FS41—Culinary Arts
First Semester
August
Unit 12:Food Preparation Seasonings
Unit 13:Food Preparation –
Stocks, Soups and
Sauces
Unit 14:Food Preparation –
Salads and
Dressings
Unit 15:Food Preparation –
Cold Sandwiches
Unit 16:Food Preparation –
Fruits and
Vegetables
Unit 17:Food Preparation –
Appetizers and Hors
d’ oeuvres
Unit 18:Food Preparation –
Basic Cakes or Mixes
Pending MPS Governing Board Approval
Sept.
Oct.
Second Semester
Nov.
Dec.
Jan.
Feb.
March
April
May
1 week
4 weeks
2 weeks
2 weeks
2 1/2
weeks
1½
weeks
1½
weeks
5
Career & Technical Education
Unit 1: Safety and Sanitation
FS41—Culinary Arts
Kitchen cleanliness and management, safe work habits, good personal hygiene, and proper temperature control are
critical in food service.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Methods of microorganism growth
(FATTOM) (see note below)
 Overview of HACCP(hazard analysis
critical control point)
 Stock rotation system/FIFO
 Basic food borne illnesses and
prevention methods
 Good personal hygiene/health
practices
 Signs of cross-contamination and
acceptable procedure for preparing
and storing hazardous foods
 Major reasons for and recognize signs
of food spoilage and contamination
 Requirements for receiving and
storing raw and prepared foods
 Cleaners and sanitizers and their
proper use in culinary kitchens
 Signs of insect and rodent infiltration
 Common causes of typical accidents
and injuries in the food service
industry
 Appropriate emergency policies for
kitchens and dining room injuries
 Appropriate types and uses of fire
extinguishers used in the food service
area
 Purpose and definition of Material
Distribution Safety Data Sheets
(MSDS)
 Regulatory Agencies that govern the
food service industry
 Danger Zone for food safety and
sanitation (temperatures from 40 to
140)
1.0 Apply sanitation and safety procedures
1.1 Define Hazard Analysis Critical Control Point
(HACCP)
1.2 Identify methods for the growth of microorganisms
(FATTOM)
1.3 Identify the most common food borne illnesses
1.4 Demonstrate good personal hygiene, proper dress
code, and personal health practices
1.5 Describe cross contamination and use of acceptable
procedures when preparing and storing foods that
require time/temperature control for safety (TCS)
1.6 List major reasons for and recognize signs of food
spoilage and contamination
1.8 Identify current types of and the proper use and storage
for cleaners and sanitizers
1.9 Define and explain the purpose of Material Distribution
Safety Data Sheets (MSDS)
1.10 Identify proper waste disposal methods and recycling
1.12 Identify appropriate emergency policies for common
kitchen and dining room injuries
1.13 Define types and appropriate uses of fire extinguishers
found in food service area
1.14 Identify regulatory agencies governing sanitation and
safety in food preparation
1.15 Define temperature danger zone for food safety and
sanitation
1.16 Identify minimum internal temperatures
Pending MPS Governing Board Approval
Resources






Maricopa County Food
Handlers Guide
Maricopa County Food
Handlers Test
Culinary Essentials Ch 7,8, 14
Sous Chef videos and text
Demonstrated through lab
activities
Videos
6
Career & Technical Education
Unit 1: Safety and Sanitation (cont.)
FS41—Culinary Arts
Kitchen cleanliness and management, safe work habits, good personal hygiene, and proper temperature control are
critical in food service.
Knowledge and Skills
Skills:
 Distinguish the different methods of
microorganism growth (FATTOM)
 Apply FIFO in the lab
 Compare basic food borne illnesses
and prevention methods
 Apply good personal hygiene/health
practices in the kitchen
 Describe cross-contamination and
appropriate preventative procedures
 Restate the major reasons for and
recognize signs of food spoilage and
contamination
 Outline the requirements for receiving
and storing raw and prepared foods
 Explain current types of cleaners and
sanitizers and their proper use
 Identify signs of insect and rodent
infiltration
 Identify common causes of typical
accidents and injuries in the food
service industry
 Explain appropriate emergency
policies for kitchens and dining room
injuries
 Illustrate appropriate types and uses
of fire extinguishers used in the food
service area
 Define and explain MSDS
 Identify regulatory agencies that
govern safety and sanitation in food
service
Pending MPS Governing Board Approval
Arizona CTE Standards
Resources
Note: FATTOM is an acronym for food, acidity, temperature,
oxygen and moisture. The conditions which allow for food
spoilage.
7
Career & Technical Education
FS41—Culinary Arts
Unit 2: Leadership and Lab Introduction
Leadership, communication, problem solving, and organizational skills, along with a strong work ethic are
necessary for food service employees to develop and possess.
Knowledge and Skills
Knowledge:

Characteristics of effective teams

Characteristics of effective leaders

Basic leadership styles

Basic oral and written communication
skills
Skills:





Work effectively in teams
Demonstrate leadership skills in the
kitchen
Involve each team member
Evaluate characteristics of effective
teamwork
Use effective oral and written
communication skills
Pending MPS Governing Board Approval
Arizona CTE Standards
NOTE: Students must be able to function
effectively in lab teams to master the Program Standards.
Unit 2 ensures that leadership skills are learned and
practiced.
Resources








Textbook Ch. 2.1, 9.1,.3, 10.2
Sous Chef
CTSO activities
Lab planning and experiences
Classroom lead team building
activities
Decision making activities
Leadership PowerPoint
Equipment Demo
8
Career & Technical Education
Unit 3: Knife Skills and Food Preparation
FS41—Culinary Arts
Successful recipe execution and food preparation is partially dependent upon the correct usage of the most appropriate
tools and knives.
Knowledge and Skills
Knowledge:
 Food preparation principles for
preparing a variety of food
 Knife skills
Skills:
 Demonstrate knife skills to cut and
prepare a variety of foods
 Choose the appropriate tools for
preparing and cooking food
Pending MPS Governing Board Approval
Arizona CTE Standards
3.0 Interpret Recipe
3.4 Identify different mixing and cooking methods, e.g., stir,
mix, blend, and roasting
4.0 Identify and Use Small Commercial Wares and Equipment
4.1 Identify and demonstrate proper use care for different
knives
4.2 Demonstrate proper and safe use of utensils, pots,
pans, hand tools, and equipment
4.3 Demonstrate proper selection of equipment and utensils
for specific application
6.0 Apply food preparation techniques
6.1 Identify and demonstrate standardized knife cuts
Resources








Sous Chef
Textbook Ch. 10.1,13, 26.2
Various videos
Activity sheets
Food preparation demonstrations
Food production equipment
Recipes
Food resources
 Lab planning and evaluation
guides
 Food production lab
9
Career & Technical Education
Unit 4: Baking Ingredients and Leavenings
FS41—Culinary Arts
Ingredients in baked goods have specific functions; the leavening agent that is used is dependent upon other
recipe ingredients and the type of product being prepared.
Knowledge and Skills
Knowledge:
 Basic baking ingredients and how
they function in food
 Differentiate leavening agents and
describe their functions
 Mixing and baking methods
Arizona CTE Standards
10.0 Prepare bakery and pastry products
10.1 Define baking terms
10.3 Identify and describe functions of baking ingredients
10.4 Differentiate leavening agents
Resources






Textbook Ch. 27
Sous Chef
Power point presentations
Various ingredients
Various leavening agents
Demonstrations
Skills:
 Identify baking ingredients
 Describe functions of baking
ingredients
 Define baking terms
 Identify and differentiate leavening
agents such as baking powder and
yeast
 Prepare quality baked products
Pending MPS Governing Board Approval
10
Career & Technical Education
Unit 5: Food Preparation – Cookies
FS41—Culinary Arts
Cookies vary in flavor, size, and shape based upon ingredients used, preparation methods, and liquid to dry ratios .
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles for
preparing a variety of baked goods
 Mixing methods for different types of
cookies
 There are many different types of
cookies
 Cookie dough consistency, flavor and
appearance can differ greatly based
on the ingredients, preparation
methods and the liquid to dry ratios
3.0 Interpret Recipes
3.1
Read, follow, and execute a recipe
3.4
Identify different mixing and cooking methods e.g., stir,
mix, blend e.g., stir, mix, blend
4.0 Identify and use small commercial wares and equipment
4.2
Demonstrate proper and safe use of utensils, pots,
pans, hand tools and equipment
4.3
Demonstrate proper selection of equipment and
utensils for specific application
7.0 Prepare hot foods
7.5
Apply the fundamentals of time and temperature to
cooking and finishing a variety of food products
10.0 Prepare bakery and pastry products
10.9 Prepare and bake cookies
10.10 Define basic baking and mixing methods
Skills:
 Read a recipe and follow directions
 Prepare and bake cookies using the
correct mixing and baking methods
 Choose the appropriate tools for
preparing and baking cookies
 Bake, cool and store food safely and
according to food preparation
principles
Pending MPS Governing Board Approval
Resources





Sous Chef
Textbook Ch. 30.1
Food preparation demonstrations
Recipes
Lab planning and evaluation
guides
 Food production equipment
11
Career & Technical Education
Unit 6: Food Preparation – Quick Breads
FS41—Culinary Arts
Quick breads such as biscuits, muffins and popovers have similar ingredients but require specific mixing methods that
are critical to a successful product.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles for
preparing a variety of baked goods
 Mixing methods for different types of
breads and their importance to a
successful product
 Correct procedure for accurately
measuring liquid and dry ingredients
 Types and functions of leavening
agents
 Similar ingredients are used in quick
breads, but vary in look, taste and
appearance as a result of the mixing
method and the proportion of liquid to
dry ingredients
3.0 Interpret Recipes
3.1
Read, follow and execute a recipe
3.2
Perform calculations for recipe conversions
3.4
Identify different mixing and cooking methods, e.g., stir,
mix, blend
4.0 Identify and use small commercial wares and equipment
4.2
Demonstrate proper and safe use of utensils, pots,
pans hand tools and equipment
4.3
Demonstrate proper selection of equipment and
utensils for specific application
7.0 Prepare hot foods
7.5
Apply the fundamentals of time and temperature to
cooking and finishing a variety of food products
10.0 Prepare bakery and Pastry Products
10.10 Define basic baking and mixing methods
Resources





Sous Chef
Textbook Ch. 29
Food preparation demonstrations
Recipes
Lab planning and evaluation
guides
 Food production equipment
Skills:
 Mix and bake quick breads using
correct techniques
 Choose the appropriate tools for
preparing and baking a variety of
quick breads
 Use the correct leavening agents for
making different types breads
 Prepare and store food safely
according to prescribed sanitation
methods
 Heat, cool and store food safely
Pending MPS Governing Board Approval
12
Career & Technical Education
Unit 7: Food Preparation – Single Crust Pies
FS41—Culinary Arts
Pastry dough is prepared by properly mixing, rolling out and shaping dough made from flour, fat and liquid and can be
used to make a variety of types of pies.
Knowledge and Skills
Knowledge:
 Mixing methods for different types of
pies
 Measuring techniques for dry and liquid
ingredients
 Basic baking ingredients and their
functions
 Storing methods to keep food safe
 Techniques for preparing, rolling out
and shaping pastry dough
Skills:
 Prepare and bake single crust pies
using the correct mixing and baking
methods
 Choose the appropriate tools for
preparing and baking
 Heat, cool and store food safely
 Demonstrate food presentation
techniques
Pending MPS Governing Board Approval
Arizona CTE Standards
3.0 Interpret recipes
3.1 Read, follow and execute a recipe
4.0 Demonstrate and use small commercial wares and
equipment
4.2 Demonstrate proper and safe use of utensils, pots,
pans, hand tools and equipment
4.3 Demonstrate proper selection of equipment and
utensils
6.0 Apply food preparation techniques
6.3 Demonstrate a variety of cooking methods such as
roasting and baking, broiling, grilling, griddling,
sautéing, frying, braising, stewing, poaching, and
steaming
6.5 Demonstrate food presentation techniques
10.0 Prepare bakery and pastry products
10.6 Prepare and bake pies
Resources





Sous Chef
Textbook Ch. 30.3
Food preparation demonstrations
Recipes
Lab planning and evaluation
guides
 Food production equipment
13
Career & Technical Education
Unit 8: Food Preparation – Yeast Breads
FS41—Culinary Arts
Quality yeast breads require careful measuring, mixing and kneading for gluten development and controlled temperatures
to allow for fermentation.
Knowledge and Skills
Knowledge:
 Food preparation principles for
preparing a variety of baked goods
 Mixing methods yeast breads
 Key terms – yeast, fermentation, gluten
 Ways to keep food safe by cooling and
storing properly
 Importance of time and temperature
when making yeast breads
 Variables in activating yeast
Skills:
 Mix and bake yeast breads using
correct techniques
 Choose the appropriate tools for
preparing and baking a variety of foods
 Choose the correct utensil for preparing
a variety of foods
 Activate yeast by following breads
 Measure ingredients using both volume
and weight methods
 Prepare and store food safely according
to prescribed sanitation methods
Pending MPS Governing Board Approval
Arizona CTE Standards
3.0 Interpret recipes
3.1 Read, follow and execute a recipe
3.2 Perform calculations for recipe conversions
3.3 Demonstrate proper scaling and measurement
techniques
4.0 Demonstrate and use small commercial wares and
equipment
4.2 Demonstrate proper and safe use of utensils, pots,
pans, hand tools and equipment
4.3 Demonstrate proper selection of equipment and
utensils
6.0 Apply food preparation techniques
6.2 Define, implement, and practice Mise en Place (items
stored properly)
6.3 Demonstrate a variety of cooking methods, such as
roasting and baking, broiling, grilling, griddling,
sautéing, frying, braising, stewing, poaching, and
steaming
6.5 Demonstrate food presentation techniques
7.0 Prepare hot foods
7.5 Apply the fundamentals of time and temperature to
cooking and finishing a variety of food products
10.0 Prepare bakery and pastry products
10.5 Prepare and bake yeast breads
Resources





Sous Chef
Textbook Ch. 28
Food preparation demonstrations
Recipes
Lab planning and evaluation
guides
 Food production equipment
14
Career & Technical Education
Unit 9: Career and the Workplace
FS41—Culinary Arts
Effective communication skills, proficiency with technology, leadership qualities and a strong work ethic are essential to
success in the many career opportunities available in the Culinary Arts industry.
Knowledge and Skills
Knowledge:
 Steps in the decision making process
 Different leadership styles
 Effective communication techniques
 Ways to use the computer/internet to
access college and career planning
resources such as Kuder /Navigator
Arizona CTE Standards
Note: These skills are necessary to successfully master all of the
Program Standards. Unit 9 ensures that these Career and
Workplace skills are learned and practiced.
Resources
 Textbook Ch. 1 and 2
 Kuder Navigator career
assessment and planning
system
 Computer and Internet
 Leadership styles PowerPoint
 CTSO meetings
Skills:
 Work effectively in teams
 Use leadership skills in a lab or team
setting
 Communicate effectively in a lab/team
setting
 Research career options using the
computer and the internet
 Use the Kuder/Navigator computer
program to access college and career
resources
Pending MPS Governing Board Approval
15
Career & Technical Education
Unit 10: Nutrition and Wellness
FS41—Culinary Arts
Being healthy includes making wise food choices and understanding the role of good nutrition.
Knowledge and Skills
Knowledge:
 The six categories of nutrients, their
significant functions, and rich food
sources
 The 5 food groups as outlined in the
USDA ChooseMyPlate.gov and the
approximate quantity of each that their
diets should include daily
 How to maximize nutrient retention
through optimal food preparation and
storage techniques
 Specialized diets require careful
planning and monitoring to insure
adequate nutrient intake
 Potential food allergy issues when
preparing menus and informing
customers
 The eight major groups of food
allergens
 Individual nutritional and food intake
requirements
Arizona CTE Standards
2.0 Apply basic nutritional concepts.
2.1 Identify food groups in the current USDA nutritional
guidelines
2.2 Specify primary functions and sources for major
vitamins and minerals (carbohydrates, protein, fats,
vitamins, minerals, and water)
2.3 Identify cooking and storage practices for maximum
retention of nutrients
2.4 Identify common food allergies and appropriate
substitutions
2.5 Identify nutritional concerns i.e., vegan/vegetarianism,
restricted diets, and caloric intake
Resources







Textbook Ch 11 and 12
ChooseMyPlate.gov website
Activity sheets
School menus
Food allergy website
Food consumption logs
Develop a fitness plan through
the President’s challenge guide
Skills:
 Evaluate personal diets and diets with
nutritional concerns such as
vegan/vegetarianism
 Use proper food preparation procedures
for maximum nutrition retention
 Produce sample menus or food plans
for specific nutritional concerns and/or
food allergies
Pending MPS Governing Board Approval
16
Career & Technical Education
Unit 11: Garde Manger
FS41—Culinary Arts
The Garde Manger, also known as the pantry chef, is responsible for planning, preparing and presenting food artistically.
Knowledge and Skills
Knowledge:
 Food preparation principles for
preparing a variety of fruits, vegetables,
cold sandwiches, salads, seasonings
and appetizers
 Tools and equipment for the job at hand
 Basic garnishes
 Presentation techniques
 Food safety methods
 Storing methods
Skills:
 Use knives proficiently to cut and
prepare garnishes, fruits, vegetables
and various food products according to
recipe directions
 Choose and use the appropriate tools
for preparing and cooking a variety of
foods
 Choose the use the correct utensil for
preparing a variety of foods
 Prepare and store food safely according
to prescribed sanitation methods
 Present foods artistically
Pending MPS Governing Board Approval
Arizona CTE Standards
4.0 Identify and use small commercial wares and equipment
4.1 Identify and demonstrate proper use and care for
different knives
4.2 Demonstrate proper and safe use of utensils, pots,
pans, hand tools and equipment
4.3 Demonstrate proper selection of equipment and
utensils for specific application
6.0 Apply food preparation techniques
6.1 Identify and demonstrate standardized knife cuts
6.5 Demonstrate food presentation techniques
9.0 Garde Manger (responsible for planning, preparation, and
artistic presentation of cold food)
9.1 Identify tools and equipment used in garde manger
practices
9.2 Demonstrate basic garnish techniques
9.3 Demonstrate fundamental skills in preparing cold items,
e.g., soups, salads, sauces, dressings, marinades,
relishes, sandwiches, canapés, and hors d'oeuvres
9.4 Identify food presentation techniques, i.e., platters,
bowls, and plates
Resources
 Sous Chef
 Textbook Ch. 10, 16.1, .2, .4,
18, 19.2, 21.2
 Various videos
 Activity sheets
 Food production equipment
 Recipes
 Food resources
 Lab planning and evaluating
guides
17
Career & Technical Education
Unit 12: Food Preparation - Seasonings
FS41—Culinary Arts
A variety of seasonings, flavorings, herbs, and spices are added at critical points in recipe production to enhance the
appeal of dishes.
Knowledge and Skills
Knowledge:
 Food preparation principles for
preparing a variety of fruits, vegetables,
salads, seasonings, stocks, soups, and
appetizers.
 Names of various spices and herbs
 Guidelines for using seasonings and
flavorings
 Proper storage methods for spices and
herbs
Skills:
 Use proper seasonings, flavorings,
spices and herbs in various dishes
 Properly store spices and herbs
 Prepare dressings, marinades, and
spice mixtures
 Read and execute a recipe
 Perform calculations for recipe
conversions
Pending MPS Governing Board Approval
Arizona CTE Standards
3.0 Interpret recipes
3.1 Read, follow and execute a recipe
3.2 Perform calculations for recipe conversions
8.0 Demonstrate proper use of seasonings
8.1 Identify common spices and herbs
8.2 Explain guidelines for using seasonings
8.4 Prepare various dressings, marinades, and spice
mixtures
Resources
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Sous Chef
Textbook Ch. 16
Computer
Seasoning PowerPoint
(located in UEN website)
Recipes – Fabulous Cilantro
Pesto, Foccacia, and Lemon
Poppy-seed Cookies
Lab planning sheets
Demonstration sheet
Taste Sensation Worksheet
Reading Guide – Enhancing
Food Worksheet
18
Career & Technical Education
Unit 13: Food Preparation – Stocks, Soups and Sauces
FS41—Culinary Arts
The steps required to prepare a variety of quality stocks are essential to follow since stock is the foundation for soup and
sauces, the latter of which is a critical component of many dishes served in restaurants.
Knowledge and Skills
Knowledge:
 Principles of stock making
 Key terms related to stocks, soups,
sauces- consommé, bisque, chowder,
sweating, clarify, raft, vichyssoise
 Characteristics for the basic types of
stock
 Types of stock- white, brown, fish and
vegetable
 Classes of soups
 Garnishes for various types of soups
 Types and uses of sauces
Skills:
 Prepare stocks, soups and sauces
following recipe directions
 Choose the appropriate tools for
preparing and cooking a variety of foods
 Prepare and cook foods to maintain
appearance and nutritional value
Pending MPS Governing Board Approval
Arizona CTE Standards
2.0 Apply basic nutritional concepts
2.3 Identify cooking and storage practices for maximum
retention of nutrients
3.0 Interpret recipes
3.1 Read, follow and execute a recipe
4.0 Identify and use small commercial wares and equipment
4.1 Identify and demonstrate proper use of and care for
different knives
4.2 Demonstrate proper and safe use of utensils, pots,
pans, hand tools and equipment
4.3 Demonstrate proper selection of equipment and
utensils for specific application
6.0 Apply food preparation techniques
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place ( items
in proper place)
6.3 Demonstrate a variety of cooking methods, such as
roasting and baking, broiling, grilling, griddling,
sautéing, frying, braising, stewing, poaching, and
steaming
6.4 Maintain appropriate temperature and placement of
products in refrigeration equipment
7.0 Prepare hot foods
7.2 Identify and prepare various stock, soups, and sauces
7.5 Apply the fundamentals of time and temperature to
cooking and finishing a variety of food products
Resources
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Sous Chef
Textbook Ch. 20
Pre-reading activity
Vocabulary list handout
Chicken stock recipe
Chicken noodle soup recipe
Cooking equipment
Food supplies
Computer with internet
Crossword
Stocks and soups cloze quiz
and key
19
Career & Technical Education
Unit 14: Food Preparation – Salads and Dressings
FS41—Culinary Arts
Salad and dressing options in restaurants vary according to their function in the meal and ingredients used.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Salads may include many different
kinds of ingredients from fruits to
vegetables to meats
 Salad ingredients need to be properly
washed and stored to maintain nutrients
 Salads can be combined to provide
many flavors, colors and textures
 Salads may be served before, during or
after a meal
 Main-course salads provide a
balanced meal
 Salads have four main parts foundation, body, garnish and dressing
 Dressings are added to salads to add
flavor and hold them together
2.0 Apply basic nutritional concepts
2.1 Identify cooking and storage practices for maximum
retention of nutrients
3.0 Interpret Recipes
3.1 Read, follow and execute a recipe
3.2 Perform calculations for recipe
3.4 Identify different mixing and cooking methods, e.g. stir,
mix, blend, and roasting
6.0 Apply food preparation techniques
6.5 Demonstrate food presentation techniques
8.0 Demonstrate proper use of seasonings
8.3 Identify oils and vinegars
8.4 Prepare various dressings, marinades and spice
mixtures
9.0 Garde Manger
9.3 Demonstrate fundamental skills in preparing cold items,
e.g. soups, salads, sauces, dressings, marinades,
relishes, sandwiches, canapés, and hors d’oeuvres
Resources
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Textbook Ch. 18.2
Sous Chef – Garde Manger
Recipes & ingredients
Lab sheets
Storing salad greens activity
guide
Skills:
 Wash, prepare and store salad greens
to maintain freshness and retain
nutrients
 Prepare salads and salad dressings
using a variety of ingredients
 Follow recipe directions for making a
variety of salads and dressings
 Plate and serve salads following food
presentation techniques
Pending MPS Governing Board Approval
20
Career & Technical Education
Unit 15: Food Preparations – Cold Sandwiches
FS41—Culinary Arts
Sandwich preparation and storage is dependent upon the type of sandwich, and the bread, spread, and fillings used.
Knowledge and Skills
Knowledge:
 Sandwich basics - breads, spreads,
fillings
 Effective storage methods for prepared
sandwiches
 Ways to prepare and serve a variety of
cold sandwiches
 Sandwiches are popular menu items in
restaurants
Skills:
 Explain guidelines for planning,
preparing and plating cold sandwiches
 Prepare cold sandwiches following
guidelines
 Use garnishes and accompaniments for
cold sandwiches
 Demonstrate best method for storing
prepared sandwiches
Pending MPS Governing Board Approval
Arizona CTE Standards
6.0 Apply food preparation techniques
6.4 Maintain appropriate temperature and placement of
products in refrigeration equipment
6.5 Demonstrate food presentation techniques
9.0 Garde manger (pantry chef)
9.1 Identify tools and equipment used in garde manger
9.2 Demonstrate basic garnishes techniques
9.3 Demonstrate fundamental skills preparing cold items,
e.g., soups, salads, sauces, dressings, marinades,
relishes, sandwiches, canapés, and hors d’oeuvres
9.4 Identify food presentation techniques, i.e., platters,
bowls, and plates
Resources
 Textbook Ch. 19.1
 Lab sheets & recipes
 Ingredients for making
sandwiches including yeast
breads
 Instructions for sandwich
storage methods activity
21
Career & Technical Education
FS41—Culinary Arts
Unit 16: Food Preparation – Fruits and Vegetables
Fresh, canned, frozen, and dry fruits and vegetables add nutrition, flavor, color and texture contrasts to meals;
their structure, flavor, and nutritional values change when cooked.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles for
preparing a variety of fruits and
vegetables
 Quality characteristics of fresh, frozen,
canned, and dried fruits and vegetables
 Types of fruits and vegetables
 Purchasing and storage guidelines for
fruits and vegetables
2.0 Apply basic nutritional concepts
2.3 Identify cooking and storage practices for maximum
retention of nutrients
3.0 Interpret recipes
3.1 Read, follow and execute a recipe
6.0 Apply food preparation techniques
6.1 Identify and demonstrate standardized knife cuts
6.3 Demonstrate a variety of cooking methods, such as
roasting and baking, broiling, grilling, griddling,
sautéing, frying, braising, stewing, poaching, and
steaming
6.4 Maintain appropriate temperature and placement of
products in refrigeration equipment
6.5 Demonstrate food presentation techniques
7.0 Prepare hot foods
7.3 Identify and prepare various fruits, vegetables, starches
7.4 Apply the fundamentals of time and temperature to
cooking and finishing a variety of food productions
Skills:
 Prepare fruits and vegetables in a
variety of ways
 Use knife skills to cut and prepare fruits
and vegetables according to recipe
directions
 Cook fruits and vegetables to maintain
appearance and nutritional value
 Prepare and store fruits and vegetables
safely according to safety and sanitation
guidelines
Pending MPS Governing Board Approval
Resources
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Textbook Ch. 26.1
Sous Chef
Videos
Food preparation
demonstrations
 Food production equipment
 Recipes
 Lab planning and evaluating
guides
22
Career & Technical Education
Unit 17: Food Preparation – Appetizers and Hors d’oeurves
FS41—Culinary Arts
Appetizers and hors d’oeuvres can vary greatly, service and presentation depends upon the occasion, location, and time
of service.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Types of appetizers and hors d’oeuvres
 Appealing arrangements for appetizers
and hors d’oeuvres
 Appropriate time to serve appetizers
and hors d’oeuvres
 Time and temperature fundamentals
3.0 Apply food preparation techniques
3.1 Demonstrate knife skills
3.12 Demonstrate food presentation techniques
3.17 Apply the fundamentals of time and temperature to
cooking and reheating a variety of foods
9.0 Garde manger
9.2 Demonstrate basic garnish techniques
9.3 Demonstrate fundamental skills in preparing cold items,
e.g. soups, salads, sauces, dressings, marinades,
relishes, sandwiches, canapés, and hors d’oeuvres
9.4 Demonstrate food presentation techniques, i.e. platters,
bowls and plates
Skills:
 Prepare hot and cold appetizers and
hors d’oeuvres
 Plate and serve appetizers and hors
d’oeuvres appropriately
 Prepare a relish tray and dips
Pending MPS Governing Board Approval
Resources
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Textbook Ch. 18.4 and 21.2
Sous Chef –Garde Manger
Recipes & ingredients
Lab planning and evaluating
guides
23
Career & Technical Education
Unit 18: Food Preparation – Basic Cakes or Mixes
FS41—Culinary Arts
Producing a wide variety of types of cakes and icings depends upon the right balance of quality ingredients and
combining them with proper mixing methods.
Knowledge and Skills
Knowledge:
 Cakes differ in types and mixing
methods
 Cake pans must be prepared before
adding the batter
 Cakes differ in textures and tastes as
the
result of the type of fat and using
different ingredients
 Icings differ in preparation and
application
Arizona CTE Standards
7.0 Prepare hot foods
7.5
Apply the fundamentals of time and temperature to
cooking and finishing a variety of food
10.0
Prepare bakery and pastry products
10.7 Prepare and bake cakes
10.8 Differentiate basic types of icing and applications
Resources
 Textbook Ch. 30.2, 30.4
 Sous Chef
 Cake pans and mixing
equipment
 Recipes & ingredients
 Lab planning and evaluating
guides
Skills:
 Choose the appropriate equipment for
mixing and baking cakes
 Prepare a variety of cakes using the
correct mixing method
 Prepare cake pans and bake cakes
 Prepare and use icing
Pending MPS Governing Board Approval
24