Culinary Arts 1. Mrs. Freshour. Course Outline . Fall 2009 Foods for Better Health Food Safety and Sanitation Culinary Techniques Principles of Baking and Desserts Ten Kitchen Essentials Menu Planning Lab Final: Planning and Implementing a Holiday Appetizer Party. Course Outline.
Healthy Flavoring Techniques
Culinary Nutrition Basics
Preserving Nutrients During Cooking
Identification and Preparation of Vegetables, Whole Grains, and Fruit.