Byron Nelson High School – DC Basic Food Preparations, Purchasing for Hospitality, and Fundamentals of Baking (CHEF 1301, RSTO 1325, and PSTR 1301) for Culinary Arts

Apr 2026 · 2nd Semester

 Basic Food Preparations is the study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Purchasing for Hospitality is the study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each state of the purchasing cycle. Fundamentals of Baking covers the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.