Designed for teachers, this course in culinary arts covers the fundamentals and principles of the art and science of cooking. It’s targeted to students in grades 10-12, and has lesson plans in ten areas, beginning with history and progressing to leaderships, professional and ethical responsibilities, use and care of commercial equipment, time management and decision making, customer service and brand marketing, management skills, technology and computer applications. and life choices and career goals.
There are also links to associated course materials in a practicum of culinary arts, restaurant and hotel management, and hospitality services.