Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Kuulei Moreno
Being a Chef
Part of Lesson Plan: Becoming a Chef
Activity Overview / Details
You will often be required to do many things at once, so be
prepared. As you will learn, working in a kitchen is a fast-paced
environment. It certainly helps if you can keep up!
And it also requires you to be able to act with a clear head
and decisive manner. Most jobs require you to be able to do
more than one thing at a time, but none so much as working as a
chef. It can be quite frustrating at times, but very rewarding at
others. Multi-tasking is never more important than it is to those
who wish to run their own establishment and kitchen.




