Introduction to Culinary Arts

Why This Class

Is your student a budding masterchef? Do they follow food celebrities and spend hours experimenting with new creations in the kitchen? Or, do you simply want them to know their way around the kitchen? Either way, you want to help them maximize their cooking skills and support their aspirations. This course helps by guiding your student through the fundamentals of working and making a difference in the food industry.

Students in this self-paced course explore the history of the modern culinary world, learn the basic rules of nutrition and kitchen safety, and even look into the major laws and regulations governing food service. Through hands-on projects, they level-up their cooking experience and hone the skills required to start working in a commercial kitchen. The course wraps up with an overview of what’s involved in opening, managing and marketing a restaurant.

By completing this course, students gain insights and skills that support them in pursuing job opportunities in the food industry. They learn to prepare healthy and enjoyable meals for others and increase their awareness of the role food plays in society.

Overarching Questions

What is the history and development of the food industry?

What does culinary safety entail?

How do I apply different cooking methods?

What careers are available in the culinary arts industry? 

Reading List

Provided by mentor

Course Details

Recommended Grade: 9th (Freshman) – 12th (Senior)

Prerequisites: None

Estimated Weekly Hours: 5

Format: Self-paced

Credits: 0.5

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Please note that program and course descriptions, as well as reading and materials lists, are subject to change as we continuously improve our curriculum throughout the year. Book and materials lists for the upcoming school year are published in SIS mid to late June. Some courses require subscriptions e.g., Adobe software or online magazines that may not be covered by partner schools.