Potomac High – Consumer Services, Hospitality and Tourism American Culinary Federation Culinary Arts

Mar 2026 · 2nd Semester

Culinary Basics: Foundations of Professional Cooking This course is the introduction to the fundamental concepts and techniques in the profession of culinary arts. It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the food service industry. Students are introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments. Students participate in demonstrations and group exercises to supplement their development of technical skills and knowledge. Students are responsible for purchasing a uniform along with slip-resistant shoes. Check www1.pgcps.org/dualenrollment for dual credit updates.