​Consumer & Family Studies Department

Culinary Arts 1

 

Introduction to basic culinary concepts and skills.  Students learn through hands-on labs, projects and guest speakers.  This semester’s culminating event is the annual Chili Cook-Off, which allows students to demonstrate their skills learned during Fall semester.  Spring semester Students are introduced to careers and college opportunities in the culinary world through guest speakers, field trips and research projects.  The class is a UC / CSU a-g “g” course.

 

Topics and Lessons:

• Food Safety and Sanitation

• Tools and Equipment in the Kitchen

• Yeast Breads:Pretzels and Pizza

• Quick Breads:Pancakes, Muffins, Biscuits and Scones

• Pies and Pastry:Rustic Apple Tart and Pumpkin Pie

• Holiday Cooking:Thanksgiving Foods and Holiday Brunch (Souffle and Cinnamon Rolls

 

• Soups and Stocks:Several types are prepared which could include Potato Cheese Chowder and Tortilla Soup

 

• Culinary Garden:Students will be planting, tending and harvesting food from the school garden, learning about garden to table cooking

 

• Healthy Eating and Nutrition

  • Analyze healthy eating habits

• • Nutrition and cooking methods of several different grains including quinoa, oatmeal, rice, couscous and more

• Meats and Eggs

  • Proper cooking for proteins

  • Experiences include omelets, cream puffs and BBQ beef

• Fruits and Vegetables

  • Proper cooking of a variety of vegetables and fruits

  • Many vegetables will come from the culinary garden that students plant and tend