Culinary arts prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
Maine Certified Industry Standards for CIP 12,0503
- American Culinary Federation (ACF) Culinary AND ServSafe
OR
American Culinary Federation Education Foundation (ACFEF)
- Food Preparation and Culinary Arts Standards and Competencies (DOC, 75KB) Updated August 2017
NRAEF
ServSafe
- ServSafe Standards and Competencies (DOC, 55KB)
Culinary Arts Lesson Plans
- Measurement (DOC)
- Conversion (DOC)
- Unit Cost (DOC)
- Work Ethic (DOC)
- Recipe Cost (DOC)
- Bacteria (DOC)
- Recipe Conversion (DOC)
- Measuring Butter (DOC)
- Waste (DOC)
- Portion Control (DOC)
- Guest Check (DOC)
- Scale Operation (DOC)
- Time (DOC)
- Convection Oven (DOC)
- Plating (DOC)
- Exponential Growth (DOC)
- Fat Content of Food (DOC)
- Break Even Point (DOC)