• Culinary Arts 1

    State College Area High School CTC

    Instructor: Chef Zach Lorber - CEC, CDM, CFPP

    Paraprofessional: Joanne Lopinsky

     

    Updated: June 18, 2019



    1. Kitchen Safety:
      1. Emergency Procedures
        1. Evacuation
        2. Lockdown
        3. Fire Safety
        4. Injuries
        5. Spills
      2. Fire Control
        1. Detectors
        2. Fire Extinguishers
        3. Hood Suppression
      3. Accidents and Injuries
        1. Burns
        2. Cuts
        3. Strains, Sprains, Falls
        4. Ladders
        5. Uniforms
        6. Personal Protective Equipment (PPE)
        7. Uniforms
        8. First Aide
          1. Cuts, burns, choking, CPR, AED, anaphylactic shock, choking
        9. Safety Organizations
        10. Hazardous Communications
          1. SDS
        11. Safety Audit
    2. Foodservice Equipment
      1. Kitchen Set-Up
      2. Workflow
      3. Receiving and Storage
      4. Prep and Cooking Equipment
        1. Safety Tests
      5. Holding Equipment
    3. Knives and Smallwares
      1. Knife Parts and Types
      2. Knife Use and Cuts
      3. Knife Maintenance and Sharpening
      4. Hand Tools
      5. Thermometers
      6. Cookware
      7. Warewashing
    4. Standardized Recipes
      1. Measurements and Conversions
      2. Measuring Techniques
      3. Converting Recipes
      4. Scaling Recipes
      5. Intro to Food Costing
    5. Seasonings and Flavorings
      1. Sense of Taste
      2. Herbs and Spices, Aromatics
        1. Mirepoix
        2. Sachet d’Epices
        3. Bouquet Garni
      3. Condiments, Nuts, and Seeds
      4. Seasonings 
    6. Sanitary Food Handling (introduction - ServSafe full certification in Culinary 2)
      1. Contamination
      2. Hazards
        1. Biological, Physical, Chemical
      3. Hygiene
      4. Cleaning
      5. Waste Disposal, Recycling, and Compost
      6. Pest Control
      7. Flow of Food
      8. Temperatures
      9. Cooling, Thawing, and Serving
      10. HACCP
    7. Mise En Place
      1. Organization and Timelines
      2. Sequencing
      3. Setting Up
      4. Working In The Kitchen
      5. Good Work Habits
      6. Problem Solving
      7. Stress Management
      8. Professionalism
      9. Plating and Presentation
    8. Dairy Products
      1. Identification and Storage
      2. Creams and Cultures
      3. Fresh Butter
      4. Clarified Butter
    9. Fruits and Vegetables
      1. Grading, Selecting, and Storing
      2. Preparation
        1. Peeling
        2. Dicing
        3. Mincing
        4. Tomato Concasse
      3. Jelly, Jam, Marmalade, Preserves
      4. Poaching and Pureeing Fruits
      5. Steaming, Braising, Stewing, Boiling, Roasting, Frying, and Glazing Vegetables
      6. Potato Cookery
        1. Pate Choux
    10. Garde Manger
      1. Dressings and Dips
        1. Vinaigrette
        2. Mayonnaise
        3. Dairy Based
        4. Cooked
        5. Fruit and Vegetable Based
      2. Salads
        1. Types
        2. Greens
        3. Ingredients
        4. Garnishes
        5. Composed Salads
      3. Cheeses
        1. Types and Tastings
        2. Handling and Storing
        3. Cutting, Cubing, Shredding
        4. Serving
        5. Cooking
        6. Making Fresh Cheeses
      4. Cold Food Presentation
        1. Platters
        2. Garnishes
    11. Grains, Legumes, and Pasta
      1. Selecting and Storing
      2. Pilaf
      3. Risotto
      4. Presentation
      5. Dehydrating and Rehydrating
      6. Dry Beans
      7. Dry Pastas
      8. Fresh Pastas
      9. Global Pastas
    12. Stocks, Sauces, and Soups
      1. Types
        1. Stock, Broth, Fumet
      2. Preparating
      3. Reductions and Glazes
      4. Thickeners / Roux
      5. Mother Sauces
      6. Derivative Sauces
      7. Presentation
      8. Soups
        1. Clear
        2. Hearty
        3. Puree
        4. Bisque
        5. Garnishes
    13. Breakfast Cookery
      1. Eggs
        1. Anatomy
        2. Grading and Sizing
        3. Buying and Storing
        4. Cooking - 8 methods
        5. Pancakes, Waffles, and Crepes
        6. French Toast
        7. Cereals
          1. Hot
            1. Oatmeal
            2. Grits
            3. Cream of Wheat
            4. Cream of Rice
            5. Porridge
            6. Congee
          2. Cold
            1. Granola
        8. Breakfast Breads
          1. Toast
          2. English Muffins
          3. Bagels
          4. Croissants
          5. Pastries
          6. Doughnuts
          7. Muffins
          8. Loaf Breads
          9. Coffee Cake
        9. Breakfast Meats
        10. Breakfast Potatoes
        11. Breakfast Beverages
        12. International & Contemporary
          1. Pho
          2. Shakshuka
          3. Avocado Toast
    14. Introduction to Baking
      1. Bakeshop Ingredients
      2. Leaveners
      3. Bakeshop Equipment
      4. Formulas and Math
      5. Basic Yeast Dough
        1. Dinner Rolls
        2. Pizza Dough
      6. Non Yeast Doughs
        1. Biscuits
        2. Scones
        3. Flatbreads



Last Modified on July 30, 2019