Introduction to Culinary Arts


“Good nutrition is a crucial part of leading a healthy lifestyle”.

CFS Introduction to Culinary Art provides training in regards importance of healthy eating habits that help maintain a healthy lifestyle combined with basic cooking skills needed for food preparation in the home or culinary industry.

Students will understand nutrition and preparation for foods: meat, poultry, fish and shellfish, eggs, dairy products, fruits, vegetables, salads, soups, casseroles, breads, cakes, cookies, and pies. The historical influences of food, regional across the United States, plus international and global cuisine will be studied.

Students will obtain education in conducting outside caterings. Managerial skills will be developed by working with the class operated restaurant and hone their skills with food preparation and presentation techniques. Seasoning usage as well as herb and spice identification will evolve greatly during this class. Quantity food production techniques will be understood for differing levels.

Leadership skills will be developed, researched and explored for future careers in the culinary field to those interested interested in careers as professional cooks, chefs, bakers, pastry chefs, institutional cooks, kitchen managers or intend to transfer to two-year/four-year college, or a desire to obtain knowledge related to nutrition