Welcome to Culinary Skills 1
In this course, students have the opportunity to explore the exciting and developing professions in the culinary industry using the National Restaurant Association ProStart curriculum. Through the ProStart program, students can learn career-building skills and get a taste for success in an industry that is hungry for talent. ServSafe Food Handler certification is available at this level through the National Restaurant Association Educational Foundation.
Prerequisite: Students will have passed Fundamentals of Food and Nutrition with a “C” or higher.
Prerequisite: Students will have passed Fundamentals of Food and Nutrition with a “C” or higher.
Grading Policy:
Students will be provided a variety of ways to earn their grades in this class. All assignments will be
graded on a point schedule.
Positive attitude, effort, and class participation are important in this class and determine a student’s final
grade.
Final letter grades are based from the same information as in the student handbook.
Grading will be cumulatively based on the following:
Homework/Worksheet Activities (30%)
Projects/Exams/Food Labs (70%) - Labs based primarily on process and participation rather than the
actual final product.
Students will be provided a variety of ways to earn their grades in this class. All assignments will be
graded on a point schedule.
Positive attitude, effort, and class participation are important in this class and determine a student’s final
grade.
Final letter grades are based from the same information as in the student handbook.
Grading will be cumulatively based on the following:
Homework/Worksheet Activities (30%)
Projects/Exams/Food Labs (70%) - Labs based primarily on process and participation rather than the
actual final product.
Topics may include, but are not limited to:
Textbook: Foundations of Restaurant Management & Culinary Arts - Level 1 and 2
1. Service
A. Chapter 21 - Service Styles and Setups
2. Overview of the Restaurant and Foodservice Industry
A. Chapter 1 - Welcome to the Industry
B. Chapter 2 - Career Opportunities (GoProStart Career Exploration Project)
C. Chapter 3 - Professional Expectations
D. Chapter 4 - Communication Skills
E. Chapter 5 - Beginning Your Career (GoProStart Career Exploration Project)
3. A Safe Operation
A. Chapter 6 - 10: ServSafe Food Handler Guide (certification)
B. Chapter 8 - The HACCP System (Watch video on “HACCP: Hazard Analysis and Critical Control Points”)
4. Introduction to the Kitchen
A. Chapter 11 - Foodservice Equipment
B. Chapter 12 - Knives (Watch video on 'Knife Skills Walkthrough’. ‘Bruschetta’ Lab) and Smallwares (Equipment Scavenger Hunt and Test)
C. Chapter 13 - Kitchen Basics
D. Chapter 14 - Culinary Math
5. Culinary Exploration (ePortfolios and Food Network Reports)
A. Chapter 15 - Salads, Dressings, and Dips
B. Chapter 16 - Sandwiches and Pizza
C. Chapter 17 - Stocks, Soups, and Sauce
D. Chapter 7 - Potatoes, Grains, and Pasta (Level 2)
E. Chapter 19 - Introduction to Baking
Textbook: Foundations of Restaurant Management & Culinary Arts - Level 1 and 2
1. Service
A. Chapter 21 - Service Styles and Setups
2. Overview of the Restaurant and Foodservice Industry
A. Chapter 1 - Welcome to the Industry
B. Chapter 2 - Career Opportunities (GoProStart Career Exploration Project)
C. Chapter 3 - Professional Expectations
D. Chapter 4 - Communication Skills
E. Chapter 5 - Beginning Your Career (GoProStart Career Exploration Project)
3. A Safe Operation
A. Chapter 6 - 10: ServSafe Food Handler Guide (certification)
B. Chapter 8 - The HACCP System (Watch video on “HACCP: Hazard Analysis and Critical Control Points”)
4. Introduction to the Kitchen
A. Chapter 11 - Foodservice Equipment
B. Chapter 12 - Knives (Watch video on 'Knife Skills Walkthrough’. ‘Bruschetta’ Lab) and Smallwares (Equipment Scavenger Hunt and Test)
C. Chapter 13 - Kitchen Basics
D. Chapter 14 - Culinary Math
5. Culinary Exploration (ePortfolios and Food Network Reports)
A. Chapter 15 - Salads, Dressings, and Dips
B. Chapter 16 - Sandwiches and Pizza
C. Chapter 17 - Stocks, Soups, and Sauce
D. Chapter 7 - Potatoes, Grains, and Pasta (Level 2)
E. Chapter 19 - Introduction to Baking