Curriculum Maps
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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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