Culinary Tech 110
D. McDonnell
Culinary Technology 110 is an entry level hands-on food service training course.
Culinary skill sets include: industry organization, standards, safety and sanitation, use of
tools and equipment, and food preparation. Students will study the theory of each skill
and then be encouraged to practice those skills under supervised lab activities. The
activities include preparation of the following foods- quick breads, yeast bread and rolls,
cakes and cookies, pies and pastry, and beverages.
Text and Resources
Exploring Professional Cooking
Culinary Essentials
Passport to Safety
Sample Restaurant Menus
Course Outline/Units and Topics
Unit 1- Overview of the Food Service Industry and its career opportunities (1 week)
- Types of food service operations
- Organization of work areas- front and back of the house
- Characteristics of food service workers
- Careers within the industry
Unit 2- Safety and Sanitation in the Industry (3 weeks)
- Personal Hygiene
- Preventing food borne illnesses
- Preventing workplace accidents
- Passport to Safety
- First aid for cuts and burns
Unit 3- Standard Procedures in Food Service (2 weeks)
- Measuring and following instructions in standardized recipes
- Portion control
- Use of tools and equipment
- Table setting and service
Unit 4- Menu Planning and Cost Control (2 weeks)
- Types of menus (fixed and cycle)
- Influences on menus
- Principles of menu planning and pricing
Unit 5- Culinary Organizational Skills and Enterprise Activities (10 weeks
incorporated throughout the semester)
- Quick Breads
- Yeast Breads and Rolls
- Cakes and cookies
- Pies and pastry
- Beverages
Helpful Hints to doing Well in this Course
Vocabulary: each chapter of your text and the recipe you use have important
terms to learn. Write them out and study them.
Reading: After listening to class lessons and having discussions on new material,
read each chapter in your textbook to review what was said in class.
Homework: Complete study guide worksheets for each chapter to reinforce what
was learned in class.
Labs: Be prepared for labs each week with recipes, apron, hairnet and rubber
gloves. Work cooperatively with other members of the class to prepare quality
food in an organized safe and sanitary environment. Participate in the
entrepreneur activities.
Note: Class Mark is based on class respect, participation, behaviour and punctuality.
See Class work rubric for scoring standards.
Tests- 20%
Assignments and Homework- 20%
Lab skills and Participation- 50%
Class work and Participation- 10%
Supplies Needed
Rubber gloves