Culinary Arts Scope and Sequence for FACS and Prostart- Intro to Culinary 1 & 2
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Description
Are you teaching Culinary Arts and looking for an easy scope and sequence of curriculum to follow? This Intro to Culinary Arts, Culinary 1 and Culinary 2 or Advanced Culinary scope and sequence outlines key topics for semester-long and year-long classes. This is the guide that we use in our Culinary Arts classes to help us stay focused.
⭐ A free scope and sequence template is also included (link in PDF).
There are ideas in the guide for Food and Nutrition classes as well.
*Our classes are 50 minutes long every day for a semester so that may affect the pacing. We left room for holiday lessons and labs so the scope does not cover a full 18 weeks.
We use Prostart standards as well as the National Family and Consumer Science standards to help us plan our lessons and units.
This is the plan that we follow in our culinary arts classes while including labs and holiday lessons. Suggested resources are ideas that we use in our Introduction to Culinary Arts, Culinary 1, and Culinary 2 classes. We are constantly adding new resources to this so please check back for updates!
These lessons will also help with your culinary arts and FCS planning:
What Teachers Like you Are Saying!
"My students love these lessons I have used so far. They are engaging and keep their attention. I am excited to try more lessons! My students take a little longer to learn due to their abilities but we can use these lessons and get right to learning!"
Some of Standards Covered in the scope and sequence of this culinary art:
Prostart: Strand 6: Students will keep food safe through the proper use of food handling and sanitation techniques.
Strand 7: Students will demonstrate proper personal hygiene and cleanliness.
Strand 11: Students will identify food service equipment.
Strand 13: Students will identify the kitchen basics.
Strand 14: Students will practice basic culinary math skills.
Strand 17: Students will identify and prepare different types of stocks, sauces and soups
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