This fun and essential subject provides an introduction to the science of cooking as well as developing the gift of hospitality. “Contribute to the needs of the saints and seek to show hospitality” — Romans 12:13

This course is a survey of Culinary Arts. Topics include kitchen basics such as food sanitation, safety in the kitchen, use of knives and small ware, understanding recipes, seasonings, food preparation, cooking methods, food storage, menu planning, and nutrition. All students will participate in lab work that will be done in the kitchen with the instructor. All students will do a final cooking project and will participate in a special serving event. Students are responsible for recipe ingredients for all assignments scheduled to be done at home. 
Suggested grades: 7th through 12th  (7th and 8th grade students will be allowed to participate in this course as long as they meet the 2 day per week requirement.)

”The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.” 
— Alton Brown


Suggested grades: 7th and above


Hybrid Course:       
TUESDAY    - class held on campus
THURSDAY - class online - No classes held on campus

Culinary Arts


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