Culinary 1 Recipe Book
Everything a Culinary 1 student cooks, reads, and learns this year, in one place. Click any card to jump straight to it.
Welcome to the Industry
History of the Restaurant Industry
How restaurants came to be
Coming Soon
Career Opportunities
Where a culinary career can take you
Coming Soon
10 Chefs You Should Know
The names behind modern technique
Kitchen Basics & Safety
How the Kitchen is Organized
Workstations & roles
Mastering Mise en Place
Beginner’s guide to staying organized
Coming Soon
Kitchen Safety & First Aid
Taught in class via SafeStaff
Coming Soon
Cleaning & Sanitation
Taught in class via ITCAM Ch. 10
Coming Soon
Foodservice Equipment
Taught in class via ITCAM Ch. 11
Coming Soon
Risk Management
OSHA, hazard communication & workplace safety
Knife Skills
Professional Knives
Parts, honing & sharpening
Classic Knife Cuts
And how to make them
Knife Skill Recipes
Cut Dough, Pico de Gallo, Spring Rolls
Reading & Writing Recipes
How to Read a Recipe (Like a Chef)
Close-read before you cook
The Standardized Recipe
Brownies as a case study
Coming Soon
Culinary Math
Scaling, conversions & portion costing
Stocks, Sauces & Soups
Stocks
Chicken (white & brown), vegetable
Bechamel & Roux
The world of culinary thickeners
Mother Sauces
Veloute, Bechamel, Hollandaise, Mac & Cheese
Soups
Clear & thick, 5 recipes
Senate Bean Soup
A classic bean soup recipe
Baking Basics
Quick Breads
Biscuits, muffins, fritters, banana bread
The 8 Ingredients Bakers Use Everyday
Flour, fats, leaveners & more
Intro to Yeast Bread
Big Fat Yeast Rolls, Hawaiian Rolls
Your Guide to Cookie Greatness
18 recipes, from classics to biscotti
Career Readiness
Coming Soon
Professional Expectations
Appearance, ethics, teamwork
Coming Soon
Communication Skills
Listening, speaking & writing on the job
Coming Soon
Beginning Your Career
Job search, applications, interviews