Specifications include, but are not limited to: This introductory year-long course provides students with an introduction to the principles, chemistry, and techniques of food preparation. The classroom is modeled after industry with emphasis on the standards of food service occupations. Instructional practices incorporate integration of diversity awareness including appreciation of all cultures and their important contributions to society. The appropriate use of technology is an integral part of this course. This course fulfills one of the Arts/Humanities/CTE credits required for high school graduation. Course Goals: To integrate state-approved Career and Technical Student Organization (CTSO) into course curriculum. [CULA 1.1-1.5] To analyze career options in the food service industry and professional industry standards. [CULA 2.1-2.3] To integrate knowledge in safety and sanitation. [CULA 3.1-3.4] To display professional kitchen responsibilities and kitchen organization. [CULA 4.1, 4.3] To measure ingredients for and utilize a standardized recipe. [CULA 4.4-4.5] To model professional knife skills. [CULA 4.2] To demonstrate menu planning, bakery production, and Garde Manger techniques. [CULA 5.1, 6.1, 7.1] To prepare a variety of stocks, sauces, and soups. [CULA 9.1] To identify the selection, preparation and intended use of various food groups. [CULA 8.1-8.6] To demonstrate appropriate cooking methods. [CULA 10.1] To identify management principles and leadership skills. [CULA 2.0-3.0]