Georgia+Performance+Standards


 * PROGRAM CONCENTRATION: Culinary Arts **


 * CAREER PATHWAY: Culinary Arts**


 * COURSE TITLE: Introduction to Culinary Arts**


 * PREREQUISITES: None**

Introduction to Culinary Arts is a course designed to introduce students to fundamental food

preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel

class work. Fundamental techniques, skills, and terminology are covered and mastered with an

emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and

operation procedures. Course also provides an overview of the professionalism in the culinary

industry and career opportunities leading into a career pathway to Culinary Arts.

CA-ICA-1. Students will examine and identify the history and philosophy of the food

service industry.

a. Name and define professional organizations and career technical service

organizations and the importance and benefits of membership, such as the ACF,

AAC, FCCLA, and Skills USA.

b. Explore career opportunities and pathways in the foodservice industry and identify

specific jobs and positions such as Chef, Dietician, Food Stylist, Food Demonstrators,

Research and Development Workers, Food Service Workers, Nutritionist, Food

Service Manager, and Health Inspector.

c. Identify key historical persons and summarize their contributions to the evolution and

development of modern day foodservice to include but not limited to Careme,

Escoffier and De Medici.

d. Identify and describe various foodservice restaurant styles such as fast food, casual,

family dining, institutional, and formal dining.

e. Identify and explain formal dining etiquette from both service and customer

perspectives and be able to demonstrate both.

f. Define cuisine and compare/contrast the differences between American Regional,

French, Italian, and Asian cuisine. Identify elements and characteristics of each type

of cuisine.

ACADEMIC STANDARDS:

ELA10RL5. The student examines and acquires new vocabulary and uses it correctly in

reading and writing.

CA-ICA-2. Students will demonstrate and practice correct sanitation as it relates to

healthy living and the modern commercial kitchen

a. Identify and demonstrate personal hygiene and hand washing procedures as defined

in ServSafe textbook.