Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation terms,
concepts, and methods in Culinary Arts where laboratory practice will parallel classwork. 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. The course also provides an overview of the professionalism in the culinary industry
and career opportunities leading into a career pathway to Culinary Arts.
Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family,
Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the
education global marketplace and/or the post-secondary institution of their choice to continue their education and training. The
pre-requisite for this course is advisor approval.