Course #: FS45
Course Name: Culinary Arts
Prerequisites: None
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
 Careful food handling, safe and sanitary work habits, good personal hygiene and health practices are important to a clean and
safe professional kitchen.
Unit 2: Professional Back of the House (Kitchen) Management
 A professional back of the house (kitchen) management system must be established and followed to enhance the successful
operation of a food service business or restaurant.
Unit 3: Food Preparation – Eggs
 Eggs serve a number of functions in recipes and are nutritious, inexpensive, and versatile.
Unit 4: Food Preparation – Advanced Cookies, Pressed, Piped
 Cookies vary in tastes, textures and types; they often use similar ingredients but differ in the consistency of the dough and how they are
shaped.
Unit 5: Food Preparation – Advanced Yeast Breads
 The preparation of successful yeast breads depends on careful measuring, sufficient kneading, and controlled fermentation
temperatures.
Unit 6: Professional Front of the House (Dining Room) Management
 A professional front of the house (dining room) management system must be established and followed to enhance the successful
operation of a food service business or restaurant.
Unit 7: Food Preparation – Hot Sandwiches
Preparing and creatively presenting a wide variety of hot sandwiches is an important skill when working in the food service
industry.
Unit 8: Food Preparation – Breakfast Foods
 Specific cooking methods and principles must be followed when preparing a wide variety of breakfast foods.
Unit 9: Grains and Pasta
 Pasta and grain products are used to make a variety of foods; carefully following recipes and applying the principles of cooking
starches will result in successful food products.
Unit 10: Food Preparation – Meat, Poultry, Fish, Seafood, Marinades
 Beef, poultry, fish and seafood are commonly prepared protein foods; knowledge of appropriate cooking methods, seasonings
and marinades for the type of food being prepared will help to preserve nutrients and ensure a quality finished product.
Unit 11: Menu Planning and Development
 Menus that are profitable to a food service establishment must be created to appeal and meet the needs of its target customers
and must follow truth-in-menu laws.
1
Unit 12: Food Preparation – Two Crust Pies, Tarts, Turnovers
 Many dessert items such as pies, tarts and turnovers begin with pastry dough prepared using flour, fat, and a liquid; by carefully
mixing, rolling, and shaping the dough a wide variety of baked goods can be made.
Unit 13: Food Preparation – Cakes and Icing
 A wide variety of delicious and aesthetically pleasing cakes and icings are the result of following the proper mixing method and
using high quality ingredients.
Unit 14: Food Preparation – Dairy
 Dairy products such as milk, cream, yogurt, ice cream, butter, and cheese are used in many recipes; it is important to follow the
guidelines for cooking with dairy products to ensure a successful food product.
Unit 15: Food Preparation – Gelatins, Mousses
 Gelatins contain a protein that helps to solidify desserts such as mousses, which are also lightened and softened using whipped
cream or meringue.
Unit 16: Careers and the Workplace
 Students seeking careers in the Culinary Arts Industry must be professional and strategic throughout the job seeking process,
effective communicators, proficient with technology, and possess a strong work ethic to be successful.
NOTE: This course provides an opportunity for students to go into greater depth in the Arizona CTE Technical
Standards for Culinary Arts.
2
FS45 Culinary Arts – Suggested Teaching Timeline
First Semester
August
Sept.
Oct.
Second Semester
Nov.
Dec.
Jan.
Feb.
March
April
May
Unit 1: Safety and Sanitations
3 weeks
Unit 2: Back of the House
(Kitchen)
2 weeks
Unit 3: Food Preparation – Eggs
2 week
Unit 4: Food Preparation –
Advanced Cookies,
Pressed, Piped
Unit 5: Food Preparation –
Advanced Yeast Breads
Unit 6: Front of the House
(Dining Room)
Unit 7: Food Preparation – Hot
Sandwiches
Unit 8: Food Preparation –
Breakfast Foods
Unit 9: Food Preparation –
Grains, Rice, Pasta,
Starch
Unit 10: Food Preparation –
Meats, Poultry, Fish,
Seafood, Marinades
Unit 11: Menu Planning and
Development
1 week
3 weeks
2 weeks
1 week
2 weeks
3 weeks
4 weeks
2 weeks
3
FS45- Culinary Arts–Suggested Teaching Timeline
First Semester
August
Unit 12: Two Crust Pies, Tarts,
Turnovers
Unit 13: Food PreparationCakes and Icings
Sept.
Oct.
Second Semester
Nov.
Dec.
Jan.
Feb.
March
April
May
2 weeks
3weeks
Unit 14: Food Preparation- Dairy
1week
Unit 15: Gelatins and Mousses
1 week
Unit 16: Careers in the
Workplace
2 weeks
4
FS45 – Advanced Culinary Arts
Career & Technical Education
Unit 1:
Safety and Sanitation
Careful food handling, safe and sanitary work habits, good personal hygiene and health practices are
important to a clean and safe professional kitchen.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 The role of HACCP(Hazard
Analysis Critical Control
Point) in Food Service
 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
recognition of signs of food
spoilage and contamination
 Requirements for receiving
and storing raw and prepared
foods
 Current types of cleaners and
sanitizers and their proper
use
 Signs of insect and rodent
infiltration
 Appropriate emergency
policies for kitchens and
dining room injuries
 Appropriate types and uses of
fire extinguishers used in the
food service area
1.0 Apply sanitation and safety
procedures
1.1 Define HACCP
(Hazard Analysis
Critical Control Point)
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 the major reasons
for and recognize
signs of food spoilage
and contamination
1.7 Delineate the
requirements for proper
receiving and storage
of both raw and
prepared foods (FIFO)
Employability Skills
Resources






ServSafe Videos and
information
Culinary Essentials Ch 7,8
Sous Chef videos
Lab planning and evaluating
guides
Demonstrations
Maricopa County Food
Handlers test
5
Skills:
 Define HACCP (Hazard
Analysis Critical
Control Point)
 Compare basic food borne
illnesses and prevention
methods
 Demonstrate good personal
hygiene, proper dress code
and health practices
 Classify cross-contamination
and acceptable procedures
for preparing and storing
hazardous foods
 Restate the major reasons for
and recognize signs of food
spoilage and contamination
 Explain the requirements for
receiving and storing raw and
prepared foods
 Explain current types of
cleaners and sanitizers and
their proper use
 Explain appropriate
emergency policies for
kitchens and dining room
injuries
 Illustrate appropriate types
and uses of fire extinguishers
used in the food service area
 Identify signs of insect,
rodent, and pest infiltration
 Define and explain MSDS
 Identify regulatory agencies
that govern safety and
sanitation in food service
1.8 Identify current types
of and the proper
storage for cleaners
and sanitizers
1.11 Recognize signs of
insect, rodent, and
pest infiltration
1.12 Identify appropriate
emergency policies for
common kitchens and
dining room injuries
1.13 Define types and
appropriate uses of fire
extinguishers found in
food service area
6
FS45 – Advanced Culinary Arts
Career & Technical Education
Unit 2:
Back of the House (Kitchen)
A professional back of the house (kitchen) management system must be established and followed to enhance the
successful operation of a food service business or restaurant.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Back of the house restaurant
positions and the job duties of
each
 The significance of portion
control in the culinary industry
 Different methods to determine
food and menu costing
 Inventory knowledge and
management leads to cost
efficiency
 Procedures and guidelines for
the inspection and grading of
food
 Food and chemical receiving,
rotating and disposal
procedures
Skills:
 Perform back of the house
duties
 Calculate menu costs using
different approaches and
formulas
 Describe the procedures for
proper receiving, rotating and
disposing of food products
 Dress appropriately for back of
the house
duties
1.0 Apply Sanitation and
Safety
1.10 Identify proper
waste disposal
methods and recycling
of materials
12.0 Purchase and Receive
Foods
12.1 Explain the
principles of food cost
and yield
12.2 Explain the current
regulations for
inspecting and
grading of meats,
poultry, seafood,
eggs, dairy products
fruits, and vegetables
12.3 Explain proper
receiving and storing
of cleaning supplies,
chemicals, and nonfood products
12.4 Explain the
procedures of
rotation of stock
(FIFO)
12.5 Identify basic
inventory techniques
Employability Skills
Resources




Culinary Essentials Ch.
5,6,12,14 study guides
Sous Chef
Guest speakers
Student service opportunities
(work based learning)
7
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 3:
Food Preparation – Eggs
Eggs serve a number of functions in recipes and are nutritious, inexpensive, and versatile.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles
for preparing a variety of
egg dishes
 Food safety and sanitation
procedures
 Correct cooking/storage
temperatures for eggs
 Kitchen equipment name
and function
 How to read and follow a
recipe
 Measuring techniques
 Food presentation
techniques
 Regulations for inspecting
and grading eggs
 Mise en Place (in proper
place)
3.0 Interpret Recipes
3.1 Read, follow and
execute a recipe
3.3 Demonstrate proper
scaling and
measurement
techniques
4.0 Identify and use small
commercial wares and
equipment
4.3 Demonstrate proper
selection of equipment
and utensils for
specific application
6.0 Apply food preparation
techniques
6.2 Define, implement,
and practice Mise en
Place (in proper
place)
6.3 Demonstrate a variety
of cooking methods,
such as roasting and
baking, broiling,
grilling, griddling,
sautéing, frying,
stewing, poaching,
and steaming
6.4 Maintain appropriate
temperature and
placement of products
in refrigeration
equipment
6.5 Demonstrate food
presentation
techniques
Skills:
 Prepare egg dishes such
as omelets or crepes
 Choose the appropriate
tools for preparing a variety
of foods using eggs
 Prepare food safely
according to prescribed
sanitation/safety methods
 Heat, cool and store foods
safely
 Read a recipe and follow
directions
 Demonstrate food
presentation techniques
Employability Skills
Resources




Culinary Essentials Ch
8,17, 27 study guides
Sous Chef videos and
reading and writing activities
Cooking demonstrations
Lab planning and evaluating
guides
8






Explain current regulations
for inspecting and grading
eggs
Follow correct procedures
for measuring liquid and
dry ingredients
Demonstrate Mise en
Place (in proper place)
Use a variety of different
cooking methods
Demonstrate proper
placement and temperature
control for food products in
refrigeration equipment
Cook and prepare eggs
using the fundamentals of
time and temperature
7.0 Prepare hot foods
7.4 Identify and prepare
breakfast meats,
eggs, cereals, and
batter products
7.5 Apply the
fundamentals of time
and temperature to
cooking and finishing
a variety of food
productions
12.0 Purchase and receive
foods
12.2 Explain current
regulations for
inspecting and
grading meats,
poultry, seafood,
eggs, dairy products,
fruits, and vegetables
9
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 4:
Food Preparation – Advanced Cookies, Pressed, Piped
Cookies vary in tastes, textures and types; they often use similar ingredients but differ in the consistency of the
dough and how they are shaped.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles
for preparing a variety of
advanced baked goods, and
pastries
 Mixing and baking methods
for different types of cookies
 Weighing and measuring
techniques
 Safety and sanitation
procedures
 Kitchen equipment and use
 Food presentation
techniques
 Mise en Place
1.0 Apply sanitation and safety
procedures
1.4 Demonstrate good
personal hygiene, proper
dress code, and health
practices
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 Identify and use small
commercial wares and
equipment
4.3 Demonstrate proper
selection of equipment
and utensils for specific
application
6.0 Apply food preparation
techniques
6.2 Define, implement, and
practice Mise en Place (in
proper place)
6.3 Demonstrate food
presentation techniques
10.0 Prepare bakery and pastry
products
10.2 Identify proper use and
care for equipment and
utensils used in baking
10.9 Prepare and bake cookies
Skills:
 Prepare and bake pressed
and piped cookies using the
correct mixing and baking
method
 Choose the appropriate tools
and pans for mixing and
baking a variety of cookies
 Demonstrate Mise en Place
(in proper place)
 Measure ingredients using
both volume and weight
methods
 Demonstrate personal safety
and sanitation procedures
 Demonstrate food
presentation techniques
 Read and follow a recipe
Employability Skills
Resources




Culinary Essentials Ch 27,
30 and study guides
Sous Chef videos and
reading and writing activities
Cooking demonstrations
Lab planning and evaluating
guides
10
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 5:
Food Preparation – Advanced Yeast Breads
The preparation of successful yeast breads depends on careful measuring, sufficient kneading, and
controlled fermentation temperatures.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Principles for preparing a
variety of advanced baked
goods, pastries, and hot
sandwiches
 Mixing methods for yeast
breads
 Scaling and measuring
techniques
 Kitchen safety and
sanitation procedures
 Cooling and dry storage
methods for yeast breads
 Personal safety, hygiene
and health procedures
 Fundamentals of time and
temperature for making
yeast breads
 Presentation techniques for
serving breads
 Read and execute a recipe
 Equipment and utensils
used for baking
 Mise en Place
1.0 Sanitation and Safety
Procedures
1.4 Demonstrate good
personal hygiene,
proper dress code, and
personal health practices
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
3.4 Identify different mixing
and cooking methods,
e.g., stir, mix, blend, and
roasting
6.0 Apply food preparation
techniques
6.2 Define, implement and
practice Mise en Place
6.4 Maintain appropriate
temperature and
placement of products in
refrigeration equipment
6.5 Demonstrate food
presentation techniques
10.0 Prepare bakery and pastry
products
10.2 Identify proper use and
care for equipment and
utensils used in baking
Skills:
 Prepare and bake
advanced yeast breads
using correct mixing and
baking techniques
 Demonstrate Mise en Place
Employability Skills
Resources



Culinary Essentials Ch
27,28 and study guides
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
11








Measure ingredients using
both volume and weight
methods
Perform calculations for
recipe conversions
Demonstrate personal and
kitchen safety and
sanitation procedures
Demonstrate proper food
presentation techniques
Demonstrate scaling and
measurement techniques
Read a recipe and follow
directions
Identify and use different
mixing methods
Select and use appropriate
equipment
10.5 Prepare and bake yeast
breads
12
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 6:
Professional Front of the House (Dining Room) Management
A professional front of the house (dining room) management system must be established and followed to
enhance the successful operation of a food service business or restaurant.
Knowledge and Skills
Knowledge:
 Front of the house restaurant
positions and the job duties
of each
 Front of the house duties
including:
o Styles of service
o Professional techniques
that support sales and
good customer relations
o Table setting
o Procedures for handling
cash and processing
guest checks
o Side work responsibilities
o Dressing appropriately
 Factors in marketing a
business and or food product
 Dining room layout
 Dining room etiquette
Skills:
 Perform front of the house
duties while serving
 Demonstrate table setting
and service skills
 Apply customer service and
customer relations skills
 Demonstrate sales
techniques, e.g. menu
knowledge, suggestive
selling
Arizona CTE Standards
11.0
Perform front of the
house duties
11.1 Demonstrate the
general rules of table
setting and dining room
layout
11.2 Identify restaurant
positions according to
the front of the house
system
11.3 Practice
professionalism and
techniques in support of
good customer
relations
11.4 Demonstrate
procedures for
processing guest
checks, including point
of sale systems (POS)
and handling cash
11.5 Practice sales
techniques for service
personnel, including
menu knowledge,
suggestive selling, and
special requests
11.6 Demonstrate
fundamentals of
acceptable dining room
etiquette
11.7 Perform side work for
opening and closing
11.8 Identify various styles
of service
Employability Skills
Resources




Culinary Essentials Ch. 3,4,
and study guides
Sous Chef
Guest speakers
Student service
opportunities (work based
learning)
13





Demonstrate processing
guest checks and handling
cash and point of sale
systems
Demonstrate proper dining
room etiquette
Demonstrate various styles
of service
Dress appropriately for front
of the house
duties
Perform side work for
opening and closing
Demonstrate professional
techniques that support good
customer relations
11.9 Demonstrate
appropriate dress for
front of the house duties
14
FS45 – Advanced Culinary Arts
Career & Technical Education
Unit 7:
Food Preparation – Hot Sandwiches
Preparing and creatively presenting a wide variety of hot sandwiches is an important skill when working
in the food service industry.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles
for preparing a variety of
advanced hot sandwiches
 Safety and sanitation
procedures
 Cooking temperatures
 Cooling and storage
methods
 Food preparation tools and
equipment
 Menu planning and truthin-menu principles
 Food presentation and
garnishing techniques
 Principles of food cost and
yield
1.0 Apply sanitation and safety
procedures.
1.4 Demonstrate good
personal hygiene, proper
dress code, and personal
health practice
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
6.0 Apply food preparation
techniques
6.2 Define, implement, and
practice Mise en Place
6.4 Maintain appropriate
temperature and
placement of products in
refrigeration equipment
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
9.0 Garde Manger
9.2 Demonstrate basic
garnish techniques
Skills:
 Demonstrate safe and
sanitary kitchen
procedures
 Choose appropriate tools
and use them safely and
correctly when preparing a
variety of foods
 Demonstrate Mise en
Place
 Prepare and store food
safely according to
prescribed sanitation
methods
 Heat, cool and store foods
safely
Employability Skills
Resources



Culinary Essentials Ch 19,
28 and study guides
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
15



Prepare a variety of hot
sandwiches
Present and plate hot
sandwiches aesthetically
Demonstrate garnish
techniques for serving
sandwiches
16
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 8:
Food Preparation – Breakfast Foods
Specific cooking methods and principles must be followed when preparing a wide variety of breakfast
foods.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles
for preparing a variety of
breakfast foods
 Front of the house duties
 Sanitation and safety
procedures
 Food safety methods
including HACCP
(Hazard Analysis Critical
Point)
 Cooling and storing
methods for a variety of
breakfast foods
 Correct use of kitchen tools
and equipment
 Importance of time and
temperature when
preparing food
 Variety of cooking methods
 Correct measuring
techniques
 Regulations for purchasing
and receiving food
 Mise en Place (in proper
place)
1.0 Apply sanitation and safety
procedures
1.4 Demonstrate good
personal hygiene, proper
dress code, and personal
health practices
3.0 Apply food preparation
techniques
3.1 Read, follow and execute
a recipe
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
6.0 Apply food preparation
techniques
6.2 Define, implement, and
practice Mise en Place (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
Skills:
 Choose the appropriate
tools and equipment for
preparing a variety of
breakfast foods
 Demonstrate Mise en
Place
Employability Skills
Resources



Culinary Essentials Ch 17
and study guide
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
17






Measure ingredients using
both volume and weight
methods
Prepare and store food
safely according to
prescribed sanitation
methods
Heat, cool and store foods
safely
Demonstrate sanitation and
safety procedures
Prepare a variety of
breakfast foods using
appropriate cooking
method
Present food attractively
6.4
Maintain appropriate
temperature and
placement of products in
refrigeration equipment
6.5 Demonstrate food
presentation techniques
7.0 Prepare hot foods
7.4 Identify and prepare
breakfast meats, eggs,
cereals, and batter
products
7.5 Apply the fundamentals
of time and temperature
to cooking and finishing a
variety of food
productions
18
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 9:
Food Preparation – Grains and Pasta
Pasta and grain products are used to make a variety of foods; carefully following recipes and applying the
principles of cooking starches will result in successful food products.
Knowledge and Skills
Knowledge:
 Principles for preparing a
variety of grains
 Safety and sanitation
procedures for food
preparation
 Correct use of kitchen
equipment and tools
 Weighing and measuring
techniques
 Dry storage methods
 The significance of the
fundamentals of time and
temperature for cooking a
variety of foods
 Refrigeration procedures
 Commercial equipment,
name and function
 Food presentation
techniques
Skills:
 Use recipes to prepare a
variety of grains, rice, and
pasta products
 Choose the appropriate
tools for preparing grains,
rice, and pasta
 Demonstrate personal
safety and sanitation
procedures
Arizona CTE Standards
1.0 Apply sanitation and safety
procedures
1.4 Demonstrate good
personal hygiene, proper
dress and health
practices
3.0 Interpret Recipes
3.1 Read, follow, and
execute a recipe
3.2 Demonstrate proper
scaling and measurement
techniques
4.0 Identify and use small
commercial wares and
equipment
4.1 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
5.0 Identify and appropriately use
large commercial grade
equipment
5.1 Use different types of
ovens, ranges, stoves,
grills, and flattops
5.2 Identify types of
refrigerated and freezer
equipment
6.0 Apply food preparation
techniques
Employability Skills
Resources



Culinary Essentials Ch 25
and study guide
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
19






Prepare and store food
safely according to
prescribed sanitation, time
and temperature
procedures
Use large and small
commercial grade
equipment
Heat, cool and store foods
safely
Demonstrate food
presentation techniques
Use correct measuring and
scaling techniques
Demonstrate Mise en
Place
7.0
6.2 Define, implement, and
practice Mise en Place
6.4 Maintain appropriate
temperature and
placement of products in
refrigeration equipment
6.5 Demonstrate food
presentation techniques
Prepare hot foods
7.3 Identify and prepare
various fruits, vegetables,
starches, and farinaceous
items
20
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 10:
Food Preparation – Meat, Poultry, Fish, Seafood, Marinades
Beef, poultry, fish and seafood are commonly prepared protein foods; knowledge of appropriate cooking
methods, seasonings, and marinades for the type of food being prepared will help to preserve nutrients
and ensure a quality finished product.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation
techniques for preparing a
variety of meat, poultry,
eggs, fish, seafood, and
marinades
 A variety of cooking
methods for protein foods
 Personal safety and
sanitation procedures
 Kitchen sanitation
procedures
 Food safety methods
including HACCP
(Hazard Analysis Critical
Control Point)
 Cooking temperatures for
different protein foods
 Cooling and storage
methods

Large and small
commercial grade kitchen
equipment and tools
 Proper knife use, cuts and
care
 Read and follow recipe
directions
 Common spices and herbs
 Guidelines for using
seasonings
 Mise en Place
 Regulations for inspecting
and grading protein foods
1.0 Apply sanitation and safety
procedures
1.1 Define Hazard Analysis
Critical Control
(HACCP)
1.4 Demonstrate good
personal hygiene,
proper dress code, and
health practices
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
5.0 Identify and appropriately use
large commercial grade
equipment
Employability Skills
Resources
 Culinary Essetials 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
21
Skills:
 Demonstrate good
personal hygiene and
safety
 Prepare a variety of protein
foods
 Select the appropriate tools
and equipment for
preparing a variety of
protein foods
 Read, follow and execute a
recipe
 Cook protein foods using
the correct temperatures
and cooking methods
 Apply fundamentals of time
and temperature to cooking
protein foods
 Safely use knife skills to cut
and prepare meats
according to recipe
directions
 Prepare and store food
safely according to
prescribed sanitation
methods
 Identify and properly use
common spices and herbs
 Demonstrate Mise en Place
 Demonstrate food
presentation techniques
5.1
Use different types of
ovens, ranges, stoves,
grills, and flattops
6.0 Apply food preparation
techniques
6.1 Identify and
demonstrate
standardized knife cuts
6.2 Practice Mise en 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
6.5 Demonstrate food
presentation techniques
7.0 Prepare hot foods
7.1 Identify and prepare
various meats, seafood,
and poultry
7.5
Apply the fundamentals
of time and temperature
to cooking and finishing
a variety of food
products
8.0 Demonstrate proper use of
seasonings
8.4 Prepare various
dressings, marinades
and spice mixtures
22
Career & Technical Education
Unit 11:
FS45–Advanced Culinary Arts
Menu Planning and Development
Menus that are profitable to a food service establishment must be created to appeal to and meet the needs of its
target customers and must follow truth-in-menu laws.
Knowledge and Skills
Knowledge:
 The significance of portion
control in the culinary
industry
 Different methods to
determine food and menu
pricing
 Influences of meal pricing
o Labor
o Competition
o Customers
o Atmosphere (type of
establishment)
 The role of the menu
 Factors that influence
menus
 Types of menu formats
 Categories in menus
 Different types of food
service establishments:
o Institutional
o Quick service
o Full service
o Fine dining
 Federal laws that regulate
menu truthfulness related
to:
o Nutrition
o Quality and grade of
ingredients used
o Freshness
o Portion size
Arizona CTE Standards
Employability Skills
Resources

12.0
Purchase and Receive
Foods
12.1 Explain the principles
of food cost and food
yield
3.0 Interpret Recipes
3.5 Identify basic menu
planning and truth in
menu principles




Culinary Essentials Ch. 1, 12
study guides
Sous Chef
Guest speakers
Samples of menus from
different types of dining
establishments
Student service opportunities
(work based learning)
23
Skills:
 Explain how controlling
inventory is an important
cost control technique
 Calculate menu costs using
different approaches and
formulas
 Evaluate a variety of
restaurant menus
 Create a menu in
compliance with truth-inmenu laws
24
FS45 –Advanced Culinary Arts
Career & Technical Education
Unit 12:
Food Preparation – Two Crust Pies, Tarts, Turnovers
Many dessert items such as pies, tarts, and turnovers begin with pastry dough prepared using flour, fat and a
liquid; by carefully mixing, rolling, and shaping the dough, an wide variety of baked goods can be made.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 A variety of mixing
methods for preparing
advanced pastries and pies
 Proper measuring and
scaling techniques
 Read and follow a recipe
 Personal and kitchen
safety and
sanitation procedures
 Appropriate cooking,
cooling and storing
procedures
 Appropriate placement of
food products
in refrigeration equipment
 Mise en Place
 Proper use and care of
utensils and equipment
used in baking
 Food presentation
techniques
 Calculations for recipe
conversions
1.0 Apply sanitation and safety
procedures.
1.4 Demonstrate good
personal hygiene, proper
dress code, and personal
health practices
3.0 Interpret recipes
3.1 Demonstrate how to
read, follow and
execute a recipe
3.2 Perform calculations for
recipe conversions
3.3 Demonstrate proper
scaling and measurement
techniques
3.4 Identify different mixing
and cooking methods,
e.g., stir, mix, blend, and
roasting
6.0 Apply food preparation
techniques
6.2 Define, implement, and
practice Mise en Place
6.4 Maintain appropriate
temperature and
placement of products in
refrigeration equipment
6.5 Demonstrate food
presentation techniques
10.0 Prepare bakery and pastry
products
10.2 Identify proper use and care
for equipment and utensils
used in baking
10.6 Prepare and bake pies
Skills:



Demonstrate safe and
sanitary kitchen
procedures
Read, follow and execute a
recipe
Prepare and bake two
crust pies, and other
pastries using the correct
measuring, mixing and
Employability Skills
Resources



Culinary Essentials Ch
28,29,30 and study guides
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
25








baking methods
Choose the appropriate
kitchen utensils and
equipment for baking
Measure ingredients using
both volume and weight
methods
Prepare and store food
safely according to
prescribed sanitation
methods
Demonstrate Mise en
Place
Heat, cool and store foods
safely
Demonstrate proper
scaling and measurement
techniques
Perform calculations for
recipe conversions
Demonstrate food
presentation techniques
26
FS45 – Advanced Culinary Arts
Career & Technical Education
Unit 13:
Food Preparation – Cakes and Icings
A wide variety of delicious and aesthetically pleasing cakes and icings are the result of following the proper mixing method
and using high quality ingredients.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles for
preparing a variety of different
types of cakes
 Baking, cooling and storage
methods for cakes and icings
 Read and follow a recipe
 Mise en Place
 Personal hygiene and health
practices
 Proper measurement
techniques
 Recipe conversions
 Dry storage procedures
 Proper placement and
temperature of refrigerated
food products
 Food cost and waste
 Food presentation techniques
 Equipment and tools needed to
bake cakes
 Kitchen safety and sanitation
procedures
1.0 Apply sanitation and safety
procedures.
1.4 Demonstrate good
personal hygiene, proper
dress code and personal
health practices
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 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 selection
of equipment and
utensils for specific
application
5.0 Identify and appropriately use
large commercial grade
equipment
5.1 Use different types of
ovens, ranges, stoves,
grills, and flattops
6.0 Apply food preparation
techniques
Skills:
 Demonstrate safe and sanitary
kitchen procedures
 Read, follow a recipe and
prepare a variety of cakes and
icings
 Demonstrate correct mixing
methods for different types of
cakes
Employability Skills
Resources



Culinary Essentials Ch 30
and study guide
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
27







Differentiate different types
and applications for icings
Calculate recipe conversions
Demonstrate Mise en Place
Demonstrate food presentation
techniques
Use proper scaling and
measurement techniques
Bake, cool and store cakes
properly
Demonstrate proper use and
care for equipment and tools
used in baking
6.2
Define, implement, and
practice Mise en Place
6.4 Maintain appropriate
temperature and
placement of products in
refrigeration equipment
6.5 Demonstrate food
presentation techniques
10.0 Prepare bakery and pastry
products
10.2 Identify proper use and
care for equipment and
utensils used in baking
10.7 Prepare and bake cakes
10.8 Differentiate basic types
of and applications for
icing
28
Career & Technical Education
Unit 14:
FS45– Advanced Culinary Arts
Food Preparation – Dairy
Dairy products such as milk, cream, yogurt, ice cream, butter, and cheese are used in many recipes; it is important to
follow guidelines for cooking with dairy products to ensure a successful food product.
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation principles
for preparing a variety of
dairy foods or foods
containing dairy products
 Personal hygiene and
safety procedures
 Kitchen safety and
sanitation including
HACCP (Hazard Analysis
Critical Control
Point)
 Cooking, cooling and
storage procedures for
dairy products
 Read and execute a recipe
 Mise en Place
 Current regulations for
inspecting and grading
dairy products
 Time and temperature
fundamentals for cooking
and reheating dairy
products
 Temperature and
placement of dairy
products in refrigeration
equipment
 Food presentation
techniques
1.0 Apply sanitation and safety
procedures.
1.4 Demonstrate good
personal hygiene, dress
code and personal health
practices
3.0 Interpret a recipe
3.1 Read, follow, and execute
a recipe
4.0 Identify and use small
commercial wares and
equipment
4.3 Demonstrate proper and
safe use of equipment
and utensils for specific
application
6.0 Apply food preparation
techniques
6.2 Define, implement, and
practice Mise en 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
6.5 Demonstrate food
presentation techniques
7.0 Prepare hot foods
Skills:
 Read a recipe and correctly
prepare a variety of dairy
foods
Employability Skills
Resources



Culinary Essentials Ch 18.3,
17.2 and study guides
Sous Chef videos and
reading and writing activities
Lab planning and evaluating
guides
29







Demonstrate kitchen
sanitation and safety
procedures
Choose and use the
appropriate tools and
equipment for preparing a
variety of dairy foods
Follow guidelines for
cooking with dairy products
Heat, cool, and store dairy
foods safely
Explain current regulations
for inspecting and grading
dairy products
Demonstrate Mise en
Place
Demonstrate correct use of
time and temperature when
cooking and reheating
dairy foods
7.5
Apply the fundamentals
of time and temperature
to cooking and finishing a
variety of foods
30
Career & Technical Education
Unit 15:
FS45 – Advanced Culinary Arts
Food Preparation – Gelatins and Mousses
Gelatins contain a protein that helps to solidify desserts such as mousses, which are lightened and softened using
whipped cream or meringue. .
Knowledge and Skills
Arizona CTE Standards
Knowledge:
 Food preparation
principles for preparing a
variety of gelatins and
mousses
 Kitchen safety and
sanitation procedures,
including HACCP (Hazard
Analysis Critical Control
Point)
 Personal hygiene and
health practices
 Cooking, cooling and
storage methods
temperatures
 Kitchen equipment and
tools
 Read and follow a recipe
 Measuring and scaling
techniques
 Appropriate temperature
and placement of
products in refrigeration
equipment
 Mise en Place
 Food presentation
techniques
Skills:
 Demonstrate kitchen
safety and sanitation
procedures
 Read a recipe, follow
directions, and prepare
gelatins and mousses
1.0 Apply sanitation and safety
procedures.
1.4 Demonstrate good
personal hygiene,
proper dress code,
and personal health
practices
3.0 Interpret Recipes
3.1 Read, follow and
execute a recipe
3.3 Demonstrate proper
scaling and
measurement
techniques
4.0 Identify and use small
commercial wares and
equipment
4.3 Demonstrate proper
selection of equipment
and utensils for
specific application
6.0 Apply food preparation
techniques
6.2 Demonstrate Mise en
Place
6.4 Demonstrate
appropriate
temperature and
placement of products
in refrigeration
equipment
7.0 Garde Manger
Employability Skills
Resources



Culinary Essentials Ch,27,30
and study guides
Sous Chef videos and reading
and writing activities
Lab planning and evaluating
guides
31






Demonstrate Mise en
Place
Choose the appropriate
tools for preparing
gelatins and mousses
Measure ingredients
using both volume and
weight methods
Demonstrate food
presentation techniques
i.e. platters, bowls, plates
Prepare and store food
safely according to
prescribed sanitation
methods
Heat, cool and store
foods safely
6.5
Demonstrate food
presentation
techniques, i.e
platters, bowls, plates
32
FS45 – Advanced Culinary Arts
Career & Technical Education
Unit 16:
Careers and the Workplace
Students seeking careers in the Culinary Arts Industry must be professional and strategic throughout the job
seeking process, effective communicators, proficient with technology, and possess a strong work ethic to be
successful.
Knowledge and Skills
Knowledge:
 Resources to utilize when job
seeking
 Components of effective written
and oral communication
 Characteristics of effective
employees
 Resume formats
 Work ethics
 Characteristics of effective teams
and leaders
 Computer skills
Arizona CTE Standards
Employability Skills
Resources

In order to be prepared to enter
the culinary industry students
must learn and practice these
skills.




Culinary Essentials Ch 1,2 and
study guide
Sous Chef reading and writing
activities
Computer with internet access
Food Service opportunities
Kuder Navigator resources
Skills:
 Complete job applications and
resumes
 Demonstrate strong interview
skills
 Demonstrate positive work habits
 Communicate effectively orally
and in writing
 Conduct career research and
develop a personal career plan
 Demonstrate proficiency with
related technology
 Work effectively in teams
 Appraise characteristics of
successful entrepreneurs and
leaders
 Demonstrate leadership skills
 Explain the competitive nature of
the food service industry and its
role in the economy
33
COMMON CORE ENGLISH LANGUAGE ARTS CONNECTIONS
Career & Technical Education
FS45 – Advanced Culinary Arts
COMMON CORE ENGLISH LANGUAGE ARTS CONNECTIONS
The following Reading and Speaking and Listening Common Core State 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.
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.
34