Towne Meadow Elementary School – PRINCIPLES OF CULINARY ARTS

Apr 2026 · 2nd Semester

Prerequisite for Culinary A and B This course is for students considering a career pathway in the field of culinary arts and Hospitality and Tourism. Class experiences emphasize industry practices and basic industry skills. The course allows students to apply basic industry food safety and sanitation practices. Students will explore the food industry and examine their own goals. Topics include the kitchen brigade, basic food service equipment, knife skills and small ware, simple catering events, and preparing and serving safe food with training for certifications in food safety. Students will have the opportunity to become ServSafe and CPR certified. The course also allows for the expansion of basic cooking techniques such as dry heat and moist heat cooking, and frying. This course also provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations and career opportunities. Second-semester students will learn advanced food preparation techniques and menu planning skills. This lab-based course allows students to practice their skills with community catering activities. Students will be exposed to industry professionals' problems through problem-based learning experiences and field trips. Career and training opportunities are also explored. FCCLA membership is encouraged. This course is one of the  required courses for the Culinary Arts & Hospitality Pathway.   \*\*Eligible students may earn six (6) Ivy Tech State College dual credits for HOSP 101 and HOSP 102