Culinary Arts I is a one-year course designed to expand students’ knowledge in the culinary arts profession. The course emphasizes the study of kitchen staples, principles of cooking, soups, stocks and sauces, dairy products, eggs, fruit and vegetables, grains and pasta cookery, meat cookery and principles of baking. Upon completion of this course, students should have attained basic skills needed for entry-level employment in the food service industry, customer relations, purchasing and storage of foods, cooking techniques and principles of baking.