Advanced Culinary Arts (Grade 12)

by Cheri Yates

This course is designed to provide students with higher level skills in the areas of food services and hospitality. This is the capstone course in a Culinary Arts program within a 3 sequence career pathway for Hospitality, Recreation and Tourism. Students will receive instruction in the use of eggs and dairy, advanced baking and dessert preparations, advanced knife skills, cooking methods, meats, poultry and seafood, and menu planning. Students will participate in planning, costing, preparation and serving of meals through project based learning. Students will follow the guidelines for food preparation skills as they relate to the standards set by the food service industry. They will apply these skills throughout this course.students will be required to pass the California Food Handler's Exam as a part of this course. Career seeking and transferable skills are incorporated into this curriculum in a portfolio. Students that perform well could be placed in work-based learning environments. Upon completion of this course students will be prepared for entry-level positions in the food service industry.

Program Information
Course Certification Elements
Course Standards
California's 2013 CTE Standards (25)
California's 2008 CTE Standards (33)
California Academic Content Standards (5)
Course Competencies / Outcomes


  • Estimate ingredients and supplies required to prepare a recipe.
  • Perform food preparation and serving duties.
  • Participate in kitchen and dining area cleaning activities.
  • Clean and sterilize dishes, kitchen utensils, equipment, or facilities.
  • Prepare food items, such as sandwiches, salads, soups, or beverages.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Mix ingredients, such as pancake or waffle batters.
  • Prepare and serve beverages, such as coffee or fountain drinks.
  • Prepare dough, following recipe.
  • Wash, cut, and prepare foods designated for cooking.
  • Place food servings on plates or trays according to orders or instructions.
  • Prepare food items, such as sandwiches, salads, soups, or beverages.
  • Bake breads, rolls, cakes, and pastries.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Ensure food is cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Plan and price menu items.
  • Prepare relishes and hors d'oeuvres.
  • Season and cook food according to recipes or personal judgment and experience.
  • Turn or stir foods to ensure even cooking.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
  • Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
  • Bake breads, rolls, or other pastries.
  • Clean, cut, and cook meat, fish, or poultry.
  • Wash pots, pans, dishes, utensils, or other cooking equipment.
  • Grill and garnish hamburgers or other meats, such as steaks and chops.
  • Grill, cook, and fry foods such as french fries, eggs, and pancakes.
  • Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.
  • Perform general cleaning activities in kitchen and dining areas.
  • Plan work on orders so that items served together are finished at the same time.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Decorate baked goods, such as cakes or pastries.
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
  • Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
  • Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
  • Set oven temperatures and place items into hot ovens for baking.
  • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions
  • Carry food supplies, equipment, and utensils to and from storage and work areas.
  • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
  • Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
  • Load dishes, glasses, and tableware into dishwashing machines.
  • Make special dressings and sauces as condiments for sandwiches.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
  • Remove trash and clean kitchen garbage containers.
  • Scrape leftovers from dishes into garbage containers.
  • Stir and strain soups and sauces.
  • Use manual or electric appliances to clean, peel, slice, and trim foods.
  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
  • Weigh or measure ingredients.
Course Work Based Learning Activities
  • Tours and Field Trips
  • Virtual Field Trips
  • FCCLA or Skills USA activites
  • Catering, concessions for sporting events.
  • Internships.
  • Guest speakers.
  • Work Experience
Course Materials

Suggested Textbook: Introduction to Culinary Arts. Prentice Hall (The Culinary Institute of America) 

Course Units (180 hour course)

Unit 1: Eggs and Dairy

Unit Length (Hours): 30 hours

Unit Description:  

In this unit students will be introduced to different types of dairy products and eggs, preparation and storage of ingredients as well as the different cooking methods and preparations of eggs and dairy products.  

Unit Competencies/ Outcomes

In this unit students will be able to do the following:

  • understand the composition of milk
  • compare the three most common concentration of milk products used in foodservice.
  • summarize how butter is made and packaged.
  • explain how cultured dairy products are made.
  • compare the different categories of cheesed and how they are made
  • recognize the different parts of the egg and various purchase forms
  • recall important considerations for storing dairy and egg products.
  • prepare and serve eggs in several different ways

Unit Assessment

Students will prepare a variety of egg dishes.  

Students will take a written quiz demonstrating knowledge of eggs and dairy products.

Unit 2: Advanced Baking and Desserts

Unit Length (Hours): 30 hours

Unit Description:

In this unit students will be introduced to more advanced baking and dessert preparations. This course will build on the skills the students learned in previous courses within the Culinary Arts pathway and focus on specific aspects of baking such as advanced cake decorating, preparing chocolates, pastries and yeast breads.

Unit Competencies/ Outcomes

DESSERTS AND BAKED GOODS

  • Calculate ingredient weights using baker’s percentages.
  • Convert baking recipes to a new yield.
  • Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples.
  • Proof bake shop items.
  • Prepare yeast breads.
  • Prepare cakes and cupcakes.
  • Prepare different types of buttercream such as American buttercream, French buttercream, German buttercream and Italian buttercream.
  • Describe and prepare steamed puddings and dessert soufflés.
  • Prepare pie dough using the 3-2-1 method.
  • Demonstrate the preparation of roll-in dough, phyllo dough, and pâte à choux.
  • Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder.
  • Demonstrate how to store chocolate properly.
  • Explain and demonstrate how chocolate is tempered.
  • Prepare several chocolate desserts.
  • Explain and demonstrate how crème anglaise, pastry creams, and Bavarian creams are made, use them in several dessert preparations.
  • Demonstrate the preparation of ice cream and other frozen desserts.
  • Demonstrate plating and presentation of desserts.

Unit Assessment

Students will prepare a variety of desserts and baked goods.

Students will take a written quiz on elements of desserts and baked goods.

Unit 3: Advance Knife Skills

Unit Length (Hours): 20 hours

Unit Description:

This unit will focus on honing the knife skills students have learned in previous levels of the Culinary Arts courses.  Students will have the opportunity to practice knife skills and present dishes using those skills.

Unit Competencies/ Outcomes

Students will perfect the following knife cuts

  • brunoise (fine dice)
  • small dice
  • medium dice
  • large dice
  • fine julienne
  • julienne
  • batonnet
  • rondelles
  • diagonal cuts
  • oblique cuts
  • lozenge
  • paysanne
  • fermiere
  • tourne

Unit Assessment

Students will demonstrate each of the knife cuts listed.

Unit 4: Cooking Methods

Unit Length (Hours): 20 hours

Unit Description: 

In this unit students will learn about dry, moist, and combination cooking methods.  Students will also learn how cooking affects a food's nutritive value, texture, color, aroma, and flavor, as well as how to prepare foods to make these qualities more appealing.

Unit Competencies/ Outcomes

  • Understand how dry heat affects food.
  • Identify and use a variety of dry-heat methods.
  • Determine doneness in foods prepared by dry-heat methods.
  • Understand how moist heat affects foods.
  • Identify and use a variety of moist-heat cooking methods
  • Identify and use a variety of combination cooking methods
  • Determine doneness in foods prepared by moist-heat and combination cooking methods.


Unit Assessment

Students will demonstrate the different cooking methods by preparing a meal using each of the cooking methods.

Students will take a written quiz demonstrating knowledge of the different cooking methods.

Unit 5: Meats, Poultry, and Seafood

Unit Length (Hours): 50 hours

Unit Description:

In this unit, students will learn the various types of meats, seafood and poultry.  They will learn the different classes of poultry and structures of meats and seafood.  They will learn what to look for when purchasing meats, seafood and poultry and they will learn various cooking methods for these as well.

Unit Competencies/ Outcomes

  • Outline the federal grading systems for meat.
  • Describe the various kinds of meat.
  • Identify the proper purchasing and storing procedures for meat.
  • List factors that affect purchasing decisions for meat.
  • Outline basic techniques for cooking meat.
  • Match various cooking methods with different forms of meat.
  • Outline the federal grading systems for poultry.
  • Describe the various kinds of poultry.
  • Identify the proper purchasing and storing procedures for poultry.
  • List factors that affect purchasing decisions for poultry.
  • Outline basic techniques for cooking poultry.
  • Match various cooking methods with different forms of poultry.
  • Outline the federal grading systems for seafood.
  • Describe the various kinds of seafood.
  • Identify the proper purchasing and storing procedures for seafood.
  • List factors that affect purchasing decisions for seafood.
  • Outline basic techniques for cooking seafood.
  • Match various cooking methods with different forms of seafood.
  • Identify and describe different types of charcuterie.
  • Explain garde manger and how it relates to charcuterie

Unit Assessment

Students will take a quiz demonstrating knowledge of meats, poultry and seafood.

Students will prepare a poultry dish, a seafood dish and a meat dish for evaluation.

Unit 6: Menu Planning

Unit Length (Hours): 30 hours

Unit Description:

In this unit students will learn about the basics of nutrition and how to incorporate government guidelines, dietary recommendations and different lifestyles into meal planning.  Students will learn how to plan, design and price menus.

Unit Competencies/ Outcomes

  • Understand the importance of nutrition.
  • Learn the language of nutrition
  • Understand nutrition information
  • Plan healthy menus
  • Use healthy food preparation techniques
  • Use portioning and presentation techniques
  • Understand the purpose of a menu
  • Identify types of menus
  • Organize and design a menu
  • Identify factors that influence menu prices
  • Understand menu-pricing methods
  • Make a menu-pricing decision

Unit Assessment

Students will take a quiz demonstrating knowledge of menu and meal planning.

Students will create a menu that will demonstrate knowledge of menu planning, nutritional information, and pricing.

Course Summative Assessment

The course assessment will include a practical exam in which students will create a meal to demonstrate use of a meat, poultry or seafood product, an egg and/or dairy preparation.  They will use specific knife cuts, a specific cooking method,  and dessert preparation for this meal.