Culinary Arts 1 Course Syllabus

A set of vocabulary flashcards covering essential terms and definitions related to the Culinary Arts 1 course syllabus.

Culinary Arts

The art of preparing and cooking food.

ServSafe Food Handler Certification

A certification by the National Restaurant Association indicating knowledge of food safety practices.

Cooking Methods

Various techniques used to prepare food, including baking, boiling, frying, etc.

Sustainability Practices

Methods that aim to reduce negative impacts on the environment in food service.

Front of House

The area of a restaurant where customers are served, including waiting and hostess services.

Back of House

The behind-the-scenes area of a restaurant, including the kitchen and food storage.

Culinary Math

Mathematics involved in recipe scaling, costing, and measurement in cooking.

Knife Skills

The techniques used for cutting, chopping, and preparing food safely and efficiently.

Food Safety

Practices that prevent foodborne illness by ensuring food is stored, prepared, and served safely.

Labor Management Principles

Strategies for managing staff in a culinary environment to ensure efficient operation.

Technical Culinary Skills

The specialized skills required to prepare and present food professionally.

Culinary Labs

Hands-on cooking sessions where students practice cooking techniques and apply culinary skills.

Classroom Procedures

Rules and expectations students must follow in the culinary class environment.

Guest Speaker Reflections

Assignments where students reflect on presentations given by industry professionals.

Academic Integrity

The commitment to honesty and moral principles in academic work.