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Culinary Arts I  

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Culinary Arts I is an introductory course to commercial kitchen basics.  Students learn the basics of safety and sanitation, equipment and tools, and food preparation in a commercial kitchen setting.  The ServSafe Manager's curriculum will be covered in this class to prepare students to work in the commercial culinary lab.  *Due to constraints by the National Restaurant Association, I am NOT allowed to post the ServSafe PowerPoint or resources on my teacher webpage.  If a student misses class, you must come see me to have access to what we did in class.

Some catering events are incorporated into the curriculum to give students experience at menu planning and cooking for large groups of people.  

To be eligible to enroll in this class, students should have taken FACS Essentials (Life Skills) and Foods & Nutrition.  This class is a requirement for students seeking to be a completer in the Culinary & Food Services Pathway.


  • Formative Assessment

    LT 2 & LT 3 Formative Assessment will be on the following days:

    Monday, Sept. 30

    Tuesday, Oct. 1

  • Formative Assessment

    LT 1 Formative Assessment will be on the following dates:

    Friday, Sept 13

    Thursday, Sept 19

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  • 11-8

    Bell Ringer for 11-8

    What are 2 ways a food handler can help to prevent cross-contamination?

    1.  Bell Ringer
    2.  Learning Targets
    3.  Prep – Oreo Truffles/Cookies
    3.    Chapter 4 ServSafe – An Intro to Flow of Food
    4.  Closure

    Learning Targets
    LT 6 – I can identify how to prevent cross-contamination.
    LT 7 – I can demonstrate how to use a thermometer correctly.

    Assign On: 11/8/2019
    Due: 1/24/2020
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