Culinary Arts (2020): FH10 - Culinary Arts 1

Understand components of professional practice in the food service industry. 25%

Understand basic food preparation. 36%

Understand basic garde manger. 15%

Understand basic baking. 17%

Understand basic food service operations. 7%

Remember components of professional development in the hospitality and food service industry. (SUPPLEMENTAL)

Remember commercial safety protocols. 5%

Understand food protection management. 20%

Understand commercial food service equipment and procedures for its use. 8%

Apply basic kitchen math operations and mise en place to standardized recipes. 7%

Understand sensory evaluation. 5%

Understand stock and soup preparation. 7%

Understand breakfast cookery skills. 9%

Remember garde manger fundamentals. 4%

Understand preparation of salads and dressings. 6%

Understand preparation of sandwiches. 5%

Remember fundamentals of baking. 6%

Understand preparation of quick breads, cookies, and bars. 11%

Understand dining room service. 7%

Understand environmental sustainability. (SUPPLEMENTAL)