Culinary Arts  Curriculum Map 

Unit 1- Kitchen Safety

Unit 2- Food Safety

2-1- Food Safety

2-2- Handwashing

2-3- Food Allergies

Unit 3- Kitchen Equipment

3-1- Equipment

3-2- Knife Skills

Unit 4- Careers

4-1- Culinary Careers

4-2- Workplace professionalism

Unit 5- Kitchen Measurements

5-1- Cooking measurement

5-2- Recipe Reading

Unit 6- Intro to Nutrition

6-1- Nutrition and MyPlate

6-2- Vitamins and Minerals

Unit 7- Cooking Methods

Unit 8- Salads, Dressings and Dips

8-1- Salads and Dressings

8-2- Dips

Unit 9- Fruits, Vegetables and Herbs

9-1- Fruits

9-2- Vegetables

9-3- Herbs

Unit 10- Stocks, Soups and Sauces

10-1- Stocks

10-2- Mother Sauces

10-3- Thickening Agents

10-4- Soups

Unit 11- Breakfast Foods

11-1- Intro to Breakfast

11-2- Eggs

11-3- Beverages

Unit 12- Intro to Baking

12-1- Intro to Baking

12-2- Cookies

12-3- Breads

Unit 13- Pizza and Sandwiches

13-1- Pizza

13-2- Sandwiches

Unit 14- Starches

14-1- Potatoes and Grains

14-2- Legumes

Unit 15- Protein

15-1- Beef

15-2- Pork

15-3- Poultry

Unit 16- Dairy

16-1- Intro to Dairy

16-2- Cheese

Unit 17- Principles of Great Service

17-1- Principles of Great Service

17-2- Styles of Service

17-3- Table Setting and Clearing

Unit 18- Intro to Food Management

18-1- Food Management

18-2- Leadership

Final Exam Materials

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