Introduction to Culinary Arts Culinary Education and Training Unit 1: Kitchen Basics 1. Food Safety 2.

Kitchen Safety 3. Foodservice Equipment 4. Knives and Smallware Unit 2: Culinary Basics 5. Using
Standardized Recipes 6. Seasonings and Flavorings 7. Getting Ready to Cook 8. Cooking Methods Unit 3:
Culinary Applications 9. Breakfast Foods 10. Garde Manger 11. Sandwiches, Appetizers, and Hors
d’Oeuvre 12. Fruit and Vegetables 13. Grains, Legumes, and Pasta 14. Stocks, Sauces, and Soups 15. Fish
and Shellfish 16. Meat and Poultry