Culinary Arts I is an introductory foods class where basic cooking techniques and food experiments are applied in laboratory situations. Areas covered are quick breads, cakes, sauces, pasta, egg cookery, sanitation, and safety. Food science and food service careers are explored along with job placement skills. Additional cookery skills include the study of yeast breads, pies, pastries, cookies, and beverages. Fast food techniques, presentation skills, sanitation, and dining room service are covered. The care and use of large commercial equipment and food service careers are explored.