Course Goals and Course Outline

Course Goals


          This course will present students with the essential knowledge and skills that it takes to become a culinary professional.  It will include:

  • the value of customer service to the dining experience.
  • the role of foodservice management, standards, regulations and laws.
  • food safety and sanitation.
  • the use of equipment, knives, and small wares found in the professional kitchen.
  • how culinary nutrition will enable you to create successful menus.
  • the use of standardized recipes to control costs.
  • cooking techniques used in quantity food preparation, from seasonings and flavorings to baking and pastry.

Carlisle Center for Careers & Technology


Culinary Arts Course Outline


            The expanding hospitality industry continues to provide an increasing job market for individuals who have been trained in the culinary field.  The Culinary Arts program is a three-year program designed to provide students with a current and practical view of the culinary workplace.  It will introduce students to industry-recognized knowledge and skills needed to become a food service or culinary professional.  Students will have the opportunity to cater special functions and participate in selected community events.


Required Course for Program Completion            Credits            Grade


            Culinary Arts I                                                    3                   10    

            Culinary Arts II                                                   3                   11

            Culinary Arts III                                                  3                   12    


Culinary Arts I

All first year students will be provided material regarding the safe service of food.  Students will also learn about basic nutrition, customer service, dining room and banquet services, the use and care of commercial equipment and small wares.


Culinary Arts II

Second year students will review and build on skills introduced their first year such as knife skills, food preparation and cooking techniques, and safety and sanitation practices.  They will also rotate positions throughout the kitchen and will be introduced to culinary math.


Culinary Arts III

Third year students will receive practical experience by managing all aspects of a 60-seat school café, to include menu planning, the use of standardized recipes to control food costs, ordering and receiving practices, recognition and use of various types of table service.  These students will also have the opportunity to receive industry certification by taking the ServSafe Food Safety Course and National Examination.


Instructor:      Chef Carey Ehly




Introduction to Culinary Arts, Pearson, 2007

Culinary Fundamentals, Pearson, 2006

On Cooking, Pearson, 2007

ServSafe Essentials, NRA Educational Foundation, 7th edition

Culinary Essentials, Glencoe/McGraw-Hill, 2016

Attendance/Make-Up Policy:

Students are expected to follow the standards for attendance in accordance with school policy.  If you are absent from class, it is YOUR responsibility to ask about missed assignments, tests, quizzes, labs, etc.  You must ask about missed work the day following an absence and you will be given a date when the work needs to be handed in.  If work is not made up, you will receive 0 points for that assignment.  See the student handbook for school policy on make-up work/

CAE: 8/21