Oxford High School

Courses in Family and Consumer Science

#        Culinary Arts I  (9-12)            Semester            .5  Credit

Students will learn the principles of food preparation and will apply them in real life circumstances.  Learning experiences will include demonstrations, visiting experts, and a wide range of culinary challenges.  Menu planning, shopping, food safety and preparation, and actual preparation of planned meals will be the main focus of this course.

1. Enduring Understandings (broad ideas, usually grounded in the discipline):

• Strengthening the well being of individuals and families across the life span;
• Becoming responsible citizens and leaders in family, community, and work settings;
• Promoting optimal nutrition and wellness across the life span;
• Managing resources to meet the material needs of individuals and families;
• Balancing personal, home, family, and work lives;
• Using critical and creative thinking skills to address problems in diverse family, community, and work environments;
• Successful life management, employment, and career development;
• Functioning effectively as providers and consumers of goods and services; and
• Appreciating human worth and accepting responsibility for one’s actions and success in family and work life.
   

2. Course Specific Goals (aligned with Content Standards):

• Introduce students to the Culinary Arts field as it pertains to industry standards.

• Apply, cutting, cooking, and presentation techniques as it relates to food preparation.

• Utilize research tools and techniques to assess, evaluate and synthesize information in order to answer questions, solve problems, and/or defend positions.

• Demonstrate the ability to identify and analyze problems and support conclusions using appropriate methods and technology.

• Utilize technology to research and communicate effectively.

• Demonstrate the ability to express themselves creatively.

• Demonstrate the ability to broaden their own intellectual interests.

• Demonstrate knowledge of other cultures.

• Acquire the knowledge necessary to live a healthy life.
   

3. Expected Performances (aligned with state Expected Performances):

• IPractice food production accompanied by safety, sanitation, and personal hygiene practices.

• Learn to use culinary tools and equipment safely and correctly, including knife skills.

• Work cooperatively with others and realize the importance of teamwork regarding food production.

• Experience leadership in production requirements.

• Become familiar preparing the five mother sauces while utilizing them in recipes.

Culinary Arts I: Scope and Sequence Calendar