Culinary Arts 1b - VLACS
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Estimated Completion Time

18 weeks


Culinary Arts 1b: Finding Your Palate

Did you know that baking is considered a science? Building on the prior prerequisite course, discover how to elevate your culinary skills through the creation of stocks, soups, sauces, and learn baking techniques. Examine sustainable food practices and the benefits of nutrition while maintaining taste, plating, and presentation to truly wow your guests. The last unit in this course explores careers in the culinary arts for ways to channel your newfound passion!

Major Topics and Concepts

Unit 1: The Healthy, Sustainable Kitchen
Describe the six major food groups and how they affect dietary health
Apply nutritional principles during food preparation and planning
Discuss the strengths and weaknesses of nutritional guidelines
Demonstrate healthy cooking techniques
Explain the importance of sustainability in the kitchen and how it can be achieved

Unit 2: Tools of the Trade
Describe the tools and equipment found in a commercial kitchen
Explain how to best select, use, and maintain kitchen equipment
Develop and use an equipment checklist in the kitchen
Discuss proper mise en place in a kitchen workstation

Unit 3: Stocks, Sauces, and Soups
Define the four essential components of cooking stock
Identify and describe the two classifications of soup
Discuss the principles of thickening agents
Explain the characteristics and derivatives of the five mother sauces

Unit 4: Baking: Breads, Cakes, & Cookies
Describe various baking methods
Identify the basic ingredients involved in baking
Explain the principles of food science in baking techniques
Discuss the ways baking is considered both a science and an art

Unit 5: Culinary Business and Entrepreneurship
Discuss the history and trends of the food service industry
Explain the procedures of purchasing, receiving, and issuing
Identify how entrepreneurs maximize opportunity
Describe various marketing strategies in food service

Unit 6: Service, Style, and Satisfaction
Differentiate between different types and styles of food service
Identify proper techniques for handling customer relations
Describe some methods of effective food presentation
Explain formal dining etiquette from the perspective of both a server and a customer

Unit 7: Choosing Your Culinary Career
Identify career and employment opportunities
Explain various steps in the career decision-making process
Discuss different levels of education and training required for food service
Describe ways to manage multiple roles and responsibilities

Unit 8: Networking for Success
Explain the significance of professional organizations in hospitality and food service
Create a personal leadership plan
Identify leadership and teamwork opportunities to enhance your professional skills
Name and define several prominent culinary associations

Credits .5

Competency Group Overview

Meets art graduation requirement.


  • Healthy Kitchen & Its Tools
    Students will demonstrate an understanding of a healthy kitchen and tools of the trade by investigating food groups, nutritional guidelines, kitchen tools and equipment, and the role of mise en place.
  • Stocks, Sauces, and Soups
    Students will demonstrate an understanding of stocks, sauces, and soups by investigating the five mother sauces, components of stock, classification of soups, and thickening agents.
  • Baking
    Students will demonstrate an understanding of the field of baking by investigating baking ingredients, the science of baking, and baking techniques.
  • Culinary Business and Service
    Students will demonstrate an understanding of Culinary Business and Service by investigating the history of the food service industry, styles of food service, managing a business, customer service, and etiquette.
  • Careers and Networking
    Students will demonstrate an understanding of culinary careers and networking by investigating opportunities, education and training, professional organizations and professional development.


Culinary Arts 1a

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