General Course Information

Intro Recipe Links

Semester 1 (10 Units)

Unit 1 - Employability (Week 1 and 2) 

Unit 2 - Culinary History and Careers in Hospitality (Week 3)

Unit 3 - FCCLA and Pro-Start (Week 4)

Unit 4 - Safety and Sanitation (Week 4-6)

Unit 5 - Equipment, Smallware and Knives (Week 6-7)

Unit 6 - Culinary Math and Measuring (Week 7-8)
Unit 7 - Intro to Baking (Week 9-11)

Unit 8 - Basic Breads (Week 12-13)

Unit 9 - Pasta 101 (Week 14-15)

Unit 10 - Stocks, Soups and Stews (Week 16-17)

Semester 2 (Week 11-21)

Unit 11 - Nutrition (Week 1-3)

Unit 12 - Grains and Legumes (Weeks- 3-4)

Unit 13 - Dressings and Sauces (Week 5)

Unit 14 - Basic Cakes (Week 6, Week 17)

Unit 15 - Breakfast (Weeks 7-8)

Unit 16 - Lunch (Week 9-10)

Unit 17 - Dinner includes Protein Unit (Week 10-13)

Unit 18 - Batters and Doughs (Week 14)

Unit 19 - Cheese (Week 15)

Unit 20 - Smoking BBQ (Week 16)

Unit 21 - Sustainability and Permaculture (Week 17)

Health & Nutrition Links
https://www.supertracker.usda.gov
www.choosemyplate.gov 
FastFoodNutrition.org
MyFitnessPal
FindTheBest Nutrition Comparison 
Sugar Stacks