High School Culinary Arts Curriculum Overview (28 Weeks)

Audience: Grades 9–12, Beginners
Goal: Introduce students to professional kitchen standards, nutrition, and meal preparation while developing teamwork and creativity.

Curriculum Timeline

Scroll to reveal each Unit.

1

Unit 1 – Introduction & Safety (Weeks 1–3)

  • Kitchen orientation and sanitation.
  • Understand class expectations, grading, and kitchen protocols.
  • Demonstrate proper handwashing and sanitation.
  • Identify and safely use basic kitchen equipment.
  • Learn knife safety, cutting techniques, and common terms (dice, julienne, mince).

Activities: Kitchen tour & safety scavenger hunt, Handwashing demo with UV germ lotion, Knife skills practice (carrots, celery, onions), Breakfast (eggs, bacon, pancakes)

2

Unit 2 – Measurement, Tools & Recipe Reading (Weeks 4–5)

  • Precision and organization.
  • Learn measurement equivalents (teaspoons, tablespoons, cups, ounces).
  • Follow a recipe from start to finish

Activities: kitchen tools quiz, and completing a recipe

3

Unit 3 – Nutrition & Healthy Choices (Weeks 6–7)

  • Balanced eating and meal planning.
  • Identify food groups and nutrients.
  • Explain the role of vitamins, protein, carbohydrates, and fats.
  • Recognize portion sizes and MyPlate guidelines.

Activities: Create a "Healthy Lunch" menu.

4

Unit 4 – Breakfast Cookery (Weeks 8–9)

  • Eggs, grains, and morning meal techniques.
  • Cook eggs using multiple methods (scrambled, fried, omelet).
  • Prepare quick breads and breakfast sides.
  • Discuss breakfast's importance for energy and focus.

Activities: Egg cookery lab, Muffin and biscuit lab, Mini meal: complete breakfast plate.

5

Unit 5 – Fruits, Vegetables & Salads (Weeks 10–11)

  • Fresh produce, presentation, and knife refinement.
  • Identify and prepare seasonal fruits/vegetables.
  • Create basic dressings and vinaigrettes.
  • Apply color, texture, and flavor balance.

Activities: Stir-fry lab, Build-your-own salad lab, Salad dressing taste test and evaluation.

6

Unit 6 – Grains, Pasta & Rice (Weeks 12–13)

  • Starches and cooking methods.
  • Differentiate between whole and refined grains.
  • How to cook pasta and rice properly.
  • Pair starches with proteins and vegetables.

Activities: Pasta lab (homemade or boxed), Fried rice or pilaf lab, Pasta sauce creation challenge.

7

Unit 7 – Proteins: Poultry, Beef & Plant-Based (Weeks 14–16)

  • Cooking meats safely and exploring alternatives.
  • Identify cuts of meat and safe internal temperatures.
  • Demonstrate pan-searing, grilling, and baking.
  • Explore plant-based proteins (tofu, beans, lentils).

Activities: Chicken fajita or baked chicken lab, Plant-based chili lab, Protein safety quiz.

8

Unit 8 – Baking & Pastry Basics (Weeks 17–19)

  • Precision baking and desserts.
  • Explain leavening agents and baking ratios.
  • Make cookies, quick breads, and simple pastries.
  • Decorate using basic techniques.

Activities: Cookie lab (experiment with texture), Cupcake decorating, Sweet vs. savory baking project.

9

Unit 9 – International Cuisine (Weeks 20–22)

  • Global food appreciation.
  • Explore foods from different cultures.
  • Identify flavor profiles and ingredients from various regions.
  • Prepare a dish from another country.

Activities: Choose-a-country cooking project (student groups), Cultural presentation and tasting day.

10

Unit 10 – Meal Planning & Budgeting (Weeks 23–24)

  • Real-world food management.
  • Create balanced menus on a budget.
  • Plan grocery lists and cost out recipes.
  • Apply time management in the kitchen

Activities: Grocery store budget simulation, "$10 Meal Challenge."

11

Unit 11 – Full Meal Preparation (Weeks 25–27)

  • Collaboration and final project.
  • Work as a team to prepare a 2- or 3-course meal.
  • Demonstrate all learned skills.
  • Present and serve the meal professionally.

Activities: Team menu development, Prep and execution days, Class tasting and critique.

12

Unit 12 – Careers & Reflection (Week 28)

  • Culinary careers and skill assessment.
  • Identify career paths (chef, nutritionist, food stylist, etc.).
  • Create a short resume and reflection on progress.
  • Participate in mock "Culinary Showcase."

Activities: Guest chef talk/career panel, Student showcase luncheon, Final reflection journal.