€¦ · Web viewThe Culinary Arts and Hospitality program prepares students for a career in one of the fastest growing industries today. Students have complete access to a fully

Burlington County Institute of Technology

CAREER MAJOR PROGRAMS Course Title: Culinary Arts and Hospitality

Curriculum Area: CTECredits: 5

Board Approved: November, 2018

Prepared by: Cynthia Adams, Jesmary Sbraga, Robert Wain, Larry Tisdale, Mark Saxton

I. Course of Study (Proposed):

A. Culinary Arts (9th) MP2/S2 B4B. Safety and Sanitation - ServSafe (9th) MP2/S2 B4C. Techniques and Traditions (10th) S1 B1 or B2D. Modern Food Culture (10th) S1 B1 or B2E. Classic Cuisine I (10th) S2 B1 or B2F. Foundations of Baking (11th) MP1 B1/B2G. Patisserie - Baking II (11th) MP2 B1/B2H. Classic Cuisine II (11th) S2 B1 or B2I. Elementary Nutrition (11th) S2 B1 or B2J. Intro to Hospitality (12th) S1 B3K. Culinary Entrepreneurship (12th) S2 B3L. Menu Planning and Design (12th) S1 B4M. Culture of Gastronomy (12th) S2 B4N. Culinary Arts School to Work (12th) S1/S2 B3/B4

II. Program Descriptor:

The Culinary Arts and Hospitality program prepares students for a career in one of the fastest growing industries today. Students have complete access to a fully equipped, state of the art kitchen facility. They will experience a full-scale culinary operation. After completing the courses of study, students will have the keys to unlock the secrets of making items such as soups and sauces, various salads, a host of entrees, and desserts. Students have the opportunity to work for the district preparing and serving breakfast, lunch, and dinner functions held at the school and in the community. Upon completion of the course, students can receive certification in NOCTI and ServSafe training.

III. Program Outcome:

The Culinary Arts program has several articulation agreements with prestigious Culinary Arts schools across the country. The successful graduate can use the college credits they have earned to enter college with advanced placement credits to many of these schools to further their education in this field. A graduate of this program can also elect to enter the job market in various entry level position. Upon completion of the program students may be eligible for the following certificates: ServSafe and NOCTI. The students who complete the Culinary Arts and Hospitality program may be eligible for 7 credits at Atlantic Cape Community College; or 9 quarter credits at Johnson and Wales University; or 6.5 credits at Restaurant School at Walnut Hill; or 10 credits at Baltimore International College; or 9 credits at the Art Institute of Philadelphia.

IV. Course Descriptions:

A. Culinary Arts (CUL 107) (9th) (Credits: BCIT - 5; RCBC - 4)

This Culinary Arts course is used to introduce the students to the basic fundamentals of sanitation, safety, challenges and trends in the foodservice industry, organization by brigade and departments, food preparation, and production. Also the intention of this course is to expose the students to the various tools and equipment used in the culinary industry, which includes restaurants and food service operations. As a result of this course, students will be able to function in a kitchen environment in both a safe and confident manner with the related vocabulary, measurements and formulas used in the culinary arts field. This course covers the basic math skills needed to be successful that will be introduced in Culinary Arts. Topics will include mathematical operations using whole numbers, fractions, decimals, and percentages in a practical context.

B. Safety and Sanitation - ServSafe (FSM 125) (11th) (Credits: BCIT - 2.5; RCBC - 3)

This course provides an understanding of all principles of hygiene, safety, and sanitation applicable to the foodservice industry. It covers the responsible and control procedures of the hospitality industry, including implementation of controls (hazard analysis and

critical control procedures), in regard to maintenance, safety, and sanitation. The course will provide the students with materials and tools that will enable them to train employees in food safety principles and practices. Discussions about applicable laws and regulations will be conducted. ServSafe certification is awarded upon the successful completion of the ServSafe examination.

C. Techniques & Traditions (CUL 122) (9th) (Credits: BCIT - 5; RCBC - 4)

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat.When it comes to applying cooking methods to various food items. Students need to be familiar with moist-heat methods used to help keep foods moist and to prevent drying out and also an understanding that moist-heat cooking methods are also used to cook food items that would be too tough if prepared using a dry-heat method.This course covers basic cooking techniques-such as roasting, braising, sautéing, poaching, grilling, baking, frying, and broiling. Students prepare products such as soups, stocks, savory items, fruits, entrees, sauces (both hot and cold), and vegetables, and starches they will develop practical culinary knife skills and cuts.

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, knife cuts, and related food items. A comprehensive study of Garde Manger. This includes the study and preparation of classic and contemporary salads; dressings, appetizers, canapés, vegetable/fruit identification and application. Upon completion, students should be able to exhibit an understanding of the cold kitchen and its related terminology. Students will continue and review safety and sanitation procedures.

D. Modern Food Culture (10th) (Credits: BCIT - 5)

The course is designed to introduce the student to the history and evolution of the food industry. From the classically French trained chef to modern day celebrity chefs, students will learn the skills needed in the culinary field to be successful. Students will study the history of farm to table and its history to modern day supermarkets, specialty markets, and online purveyors. With modern day technology, transportation, and storage the food industry has evolved to meet societal needs. Examining the relationship between food and culture with a focus on the cultural traditions of food consumption and how they relate to music and dance.

The students will be introduced to a variety of dough, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut and chocolate tarts.

E. Classic Cuisine I & II (10th) (Credits: BCIT - 10)

This course will cover refinement and simplifications of the classic French cuisine of the late 19th and early 20th century. The students will learn the classic mother sauces as well as the additional trends of nouvelle cuisine. This will include stocks as they become sauces and soups utilizing a variety of thickening agents. Students studying classical cuisine will be relying on the thorough explorations of culinary principles and techniques emphasizing refined preparation and presentation of superb ingredients. This program introduces non-yeast, laminated dough, puff pastry, cookies, pies, and tarts. Students learn to produce these items and use previously attained methods and procedures into new products. They will use basic finishing methods by applying glazes, filling pastries, and presenting products for service.

F. Foundations of Baking (CUL 125) (11th) (Credits: BCIT - 5; RCBC - 3)

This course will give students the groundwork to pursue a career in the baking industry. Students will be exposed to various ingredients and mixing methods, scaling a recipe using various weights and measures, and equipment used in baking. This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasking and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. Baking techniques introduce students to the functions of baking ingredients (such as yeast, flour and shortening) and mixing methods for dough, fermentation techniques, heat transfer methods and bread baking. Upon completion of this course, the student will be able to demonstrate basic baking techniques that can be prepared. Proper sanitation, temperature control, and the proper use of hand tools and equipment will be introduced.

G. Patisserie - Baking II (CUL 160) (11th) (Credits: BCIT - 5; RCBC - 4)

The students will be introduced to a variety of dough, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut and chocolate tarts. This program introduces non-yeast, laminated dough and the preparation of pastry products using various methods-lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products by using basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, meringues, and flavored whipped creams. Additionally, students will taste and test products they create and complete.

H. Elementary Nutrition (FSM 215) (11th) (Credits: BCIT - 2.5; RCBC - 2)

This course will examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. In this course, students learn the science behind nutrition and explore the physiology of nutrition beginning with a brief explanation of basic nutrition. Beginning with nutrient groups registering for a healthy diet. Diseases that are impacted by nutrition will be discussed as well. Students will also be involved in nutritional analysis of recipes. They will adjust recipes in order to make a more nutritious food choice. This course is designed for a deeper understanding of nutrition, the culinary perspective and the information necessary to be well rounded with the growing trends of society.

I. Intro to Hospitality (HOS 110) (12th) (Credits: BCIT - 5; RCBC - 3)

This introductory course will provide a general overview introduction to the hospitality, travel and tourism industry. In addition, the course will provide students a basic success map so they can evaluate, prepare, and plan for their future success in the hospitality field. The success map will include job evaluation techniques, resume writing, case management studies, the importance of lifelong learning, and basic job success skills.

J. Culinary Entrepreneurship (12th) (Credits: BCIT - 5)

This is an introductory course in entrepreneurship, demonstrating how entrepreneurs recognize business opportunities, develop ideas and identify markets. Topics include business planning, pricing, credit management, government regulation, business ethics and the crucial role and importance of entrepreneurs to business and society. The course teaches students how to develop a business plan for a business they are considering starting. Emphasis is on the realism and completeness of the business plan.

K. Menu Planning and Design (CUL 211) (12th) (Credits: BCIT - 5; RCBC - 3)

The students will be involved in critiquing and creating menus from the perspective of concept, clarity, artistry, and efficiency. Make an analysis of menu development for different food service establishments. Topics to be covered include: menu content with descriptions, layout, cost and pricing. The course will emphasize designing various types of menus. Students will utilize research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for content, structure, and style. The students will also have the opportunity to plan, organize, staff and execute the menu, from the perspective of menu design, service, cost, design, layout, production, purchasing and productivity.

L. Culture of Gastronomy (12th) (Credits: BCIT - 5)

This course is a unique, multidisciplinary program that encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives gaining a holistic view of the impact of food, food science, and nutrition on world civilization.

M. Culinary Arts School to Work (12th) (Credits: BCIT - 5 for each 80-min Semester Block)

This experience is available to qualified Students that have the ability to demonstrate their skills and proficiencies in the workplace. Students will earn credit and income during their school to work experience in their field of study. Students must provide their own transportation to avail themselves for this opportunity. This experience is coordinated by the school to work coordinator and have the recommendation of the culinary arts instructor.

Course: Culinary Arts MP2/S2 Grade 9 Unit: Sanitation(CUL 107) (9th) (Credits: BCIT - 5; RCBC - 4)

CTE Proficiencies Essential Questions Content Skills Assessment

9.3.HT-RFB.1-3CRP1 Act as a responsible and contributing citizen and employee.

CRP2 Apply appropriate

Why is sanitation so important in the foodservice industry?

What are the differences between biological, chemical, and

Importance of Safe Food Handling

Biological Hazards

Chemical Hazards

The students will be able to:

a. wash and sanitize pots and pans by hand

b. operate dishwashing

Several quizzes weekly written and proficiency

Written and proficiency Test

Written and proficiency

academic and technical skills.

CRP3. Attend to personal health and financial well-being.

CRP4 Communicate clearly and effectively and with reason.

CRP5 Consider the environmental, social and economic impacts of decisions.

CRP6 Demonstrate creativity and innovation.

CRP7.Employ valid andreliable research strategies.

CRP8 Utilize critical thinking to make sense

physical hazards?

What are the sources of biological, chemical, and physical hazards and how do we control their growth?

How do you apply the principles of time and temperature in food handling?

How do you prevent cross-contamination in the kitchen?

What is the difference between clean and sanitary?

What are the proper procedures when cleaning and sanitizing food-contact surfaces in the kitchen?

What are the various aspects of personal hygiene that are important in

Physical Hazards

Time and Temperature Principle

Cross-Contamination

Clean versus Sanitary

Cleaning and Sanitizing the Whole Kitchen

Personal Hygiene

Insect and Rodent Control

Waste Control

The Health Inspection

machine according to the manufacturer's instructions

c. explain the importance of temperature control during dishwashing

d. carry and stack all dishes in their proper storage areas

e. identify the differences between biological, chemical and physical hazards and be able to control their growth

f. apply the principles of time and temperature control

g. handle food properly to prevent cross-contamination

rubrics

Observation and verbal quizzes

Workbook and note taking

of problems and persevere in solving them.

CRP9 Model integrity, ethical leadership and effective management.

CRP10 Plan education and career paths aligned to personal goals.

CRP11 Use technology to enhance productivity.

CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.36 Demonstrate knowledge of personal and jobsite safety rules and regulations to

foodservice?

What is the importance of proper pest control and waste management to food safety?

What is the role of the health inspector?

h. properly sanitize all equipment and food contact surfaces

i. have proper personal hygiene

j. Demonstrate safety and sanitation procedures in food and beverage service facilities

maintain safe and healthful working conditions and environments.9.4.12.A.42 Demonstrate knowledge of safe and healthful working conditions and environments that adhere to employee rights and responsibilities and employer obligations in order to promote well-being in workplaces in this cluster.9.4.12.A.43Identify and assess types and sources of workplace hazards common to this cluster in order to demonstrate a working understanding of key health and safety concerns.

CCSS.ELA-Literacy.RST.9-10.4Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical ccontext relevant to grades

9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.

Course: Culinary Arts MP2/S2 Grade 9 Unit: Safety


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.

How would you summarize the roles of government, employers, and employees in creating a safe workplace?

How does the professional culinary uniform promote safety?

What are some common kitchen injuries and what would be the steps to prevent them?

How would you respond to accidents in the kitchen?

What are the basic fire prevention and safety practices?

The safe workplace

Dress for safety

Kitchen injuries

Fire safety

The students will be able to:

a. Identify the rules of government, employers, and employees in creating a safe workplace

b. dress in the professional culinary uniform to promote safety

c. Identify common kitchen injuries and use the knowledge to prevent them

d. Know what to do when an accident in the kitchen occurs

e. Know how to find and utilize the fire prevention



Written and proficiency rubrics



CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.36 Demonstrate knowledge of personal and jobsite safety rules

equipment in the kitchen

f. Demonstrate safety and sanitation procedures in food and beverage service facilities.

and regulations to maintain safe and healthful working conditions and environments.9.4.12.A.42 Demonstrate knowledge of safe and healthful working conditions and environments that adhere to employee rights and responsibilities and employer obligations in order to promote well-being in workplaces in this cluster.9.4.12.A.38 Identify emergency procedures that are necessary to provide aid in workplace accidents.9.4.12.A.43Identify and assess types and sources of workplace hazards

common to this cluster in order to demonstrate a working understanding of key health and safety concerns. 9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.

CCSS.ELA-Literacy.RST.9-10.4Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades

Course: Culinary Arts MP2/S2 Grade 9 Unit: Foodservice Industry


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts

How would you summarize the foodservice and hospitality industries?

What are the current trends in the foodservice industry?

What are some of the challenges facing the foodservice industry?

What is the role of the culinary profession in the hospitality industry?

An overview of the foodservice industry

Trends in foodservice

Challenges facing the foodservice industry

The culinary profession

Students will be able to:a. Identify the

foodservice and hospitality industries

b. Know the current trends in the foodservice industries

c. Identify some of the challenges facing the foodservice industry

d. Understand the role of the culinary profession in the hospitality industry

e. Demonstrate safety and






of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

sanitation procedures in food and beverage service facilities.

9.4.12.A.58 Demonstrate skills in evaluating and comparing employment opportunities in order to accept employment positions that match career goals9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.9.4.12.A.20 Access and utilize suitable resources to identify and study public policies issues and regulations impacting this cluster.9.4.12.A.32 Describe the nature and types of business organizations to build an understanding of the scope of organizations9.3.HT RFB.2‐

Demonstrate safety and sanitation procedures in food and beverage service facilities.

CCSS.ELA-Literacy.RST.9-10.5Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).

CRP1-12

Course:Culinary Arts MP2/S2 Grade 9 Unit: Understanding Foodservice Operations


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and

What are various types of food service establishments that employ chefs and cooks?

Types of food service establishments

Legal forms of business ownership


different foodservice establishments that employ



employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity,

What are the different forms of business ownerships?

What are the different ways that businesses are organized?

What are the risks and rewards of entrepreneurship?

Organization of foodservice businesses

Entrepreneurship

chefs and cooksb. Identify the

different forms of business ownership

c. Identify the different ways that businesses are organized

d. Identify the risks and rewards of entrepreneurship

e. Demonstrate safety and sanitation procedures in food and beverage service facilities.




ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.58 Demonstrate skills in evaluating and comparing employment opportunities in order to accept employment positions that match career goals9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.

9.4.12.A.20 Access and utilize suitable resources to identify and study public policies issues and regulations impacting this cluster.9.4.12.A.32 Describe the nature and types of business organizations to build an understanding of the scope of organizations9.3.HT RFB.2‐ Demonstrate safety and sanitation procedures in food and beverage service facilities.


Course: Culinary Arts MP21/S2 Grade 9 Unit: Workstations in the Professional Kitchen


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid and

What are the names and roles of workstations in the traditional brigade?

What are the modern variations on the classical brigades?

How does the kitchen interact with other departments to satisfy guests?

What are some of the recent trends in the foodservice industry to reduce labor?

The brigade

Organization of modern kitchens

Working with departments beyond the kitchen

Labor saving trends

Students will be able to:a. identify and

name the roles of workstations in the traditional brigade

b. identify modern variations on the classical brigade

c. Explain how the kitchen interacts with other departments to satisfy guests

d. Identify recent trends in foodservice to reduce labor cost







reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.58 Demonstrate skills in evaluating and comparing employment opportunities in order

to accept employment positions that match career goals9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.9.4.12.A.20 Access and utilize suitable resources to identify and study public policies issues and regulations impacting this cluster.9.4.12.A.32 Describe the nature and types of business organizations to build an understanding of the scope of organizations9.3.HT RFB.2‐ Demonstrate safety and sanitation procedures in food and beverage service facilities.


CRP1-12

Course: Culinary Arts MP2/S2 Grade 9 Unit: Smallwares, Knives, and Hand Tools in the Professional Kitchen


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.

What are the various smallwares used in commercial kitchens?

What are the properties of various materials used to make pots and pans?

How do you identify the proper equipment for various measuring and portioning tasks, and various cooking methods?

What are the elements of knife construction and how do they relate to quality?

What are the various knives and hand tools used in the professional kitchen?

How do you sharpen

Pots and pans

Measuring equipment

Straining equipment

Cutting and processing equipment

Knives

Sharpening Knives

Hand tools

Students will be able to:a. Identify various

smallwares used in commercial kitchens

b. identify properties of various materials used to make pots and pans

c. identify and be able to utilize properly the correct equipment for the various measuring, portioning, and cooking tasks

d. identify the parts of a knife and use them properly

e. identify and use properly various knives and hand tools






CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.21 Employ technological tools to expedite workflow9.4.12.A.33 Describe

and maintain a good edge on a knife?

f. sharpen a knife properly using a whetstone and steel

g. Demonstrate safety and sanitation procedures in food and beverage service facilities.

and use quality control systems and practices to ensure quality products and services.

9.4.12.A.69Demonstrate knowledge of tools equipment machinery and technology used in this cluster.

9.3.HT RFB.2‐ Demonstrate safety and sanitation procedures in food and beverage service facilities.

CCSS.ELA-Literacy.RST.9-10.2Determine the central ideas or conclusions of a text; trace the text's explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.

Course: Culinary Arts MP2/S2 Grade 9 Unit: Large Equipment


9.3.HT-RFB.1-3


What are the various pieces of large equipment used in the commercial kitchen?

What are the properties of design and construction and how to they relate to functionality?

What equipment is used for what cooking task?What are the different type of refrigeration units?

What is the importance of proper equipment maintenance for controlling cost?

Cooking appliances

Holding equipment

Refrigeration

Maintaining Equipment


large pieces of equipment in a commercial kitchen and be able to use them

b. Identify properties of design and construction and understand how they relate to functionality

c. Identify and use the proper equipment for different cooking task

d. Identify and properly use the equipment to cut down on maintenance cost

e. Demonstrate safety and sanitation






reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.21 Employ technological tools to expedite workflow9.4.12.A.33 Describe and use quality control

procedures in food and beverage service facilities.

systems and practices to ensure quality products and services.

9.4.12.A.69Demonstrate knowledge of tools equipment machinery and technology used in this cluster.


CCSS.ELA-Literacy.RST.9-10.2Determine the central ideas or conclusions of a text; trace the text's explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.

CRP1-12

Culinary Arts Learning Outcomes

Student Name:

Course Outcome: Check if proficient in skill:

Date:

Demonstrate sanitation and safety procedures as well as Mise en Place.

Explain and use cooking tools and equipment the proper way.

Describe and employ basic cooking principles.

Interpret recipes and menus.

Identify and prepare various foods, such as stocks and sauces, soups, meats and game, poultry and game birds, fish and shellfish, vegetables, potatoes and other starches.

Summarize breakfast preparation, dairy products, coffee and tea.

Teacher Signature: Date:

Course: Safety and Sanitation: Servsafe MP2/S2 Grade 9 Unit: Providing Safe Food


9.3.HT-RFB.1-3CRP1 Act as a

What is the importance of providing safe food?

Providing Safe Food Students will be able to:Explain how foodborne


responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving

What are different forms of Contamination?

What makes a safe food handler?

What are the Hazards in the flow of Food?

What are the general Purchasing and Receiving Principles?

What are the Hazards of Cooking, Cooling and Reheating?

What are the Principles of Holding and Serving food?

What are Food Safety

Forms of Contamination

Personal Hygiene

Monitoring Time and Temperature

The Flow of Food: Receiving

The flow of Food: Preparation

The Flow of Food Service

Food Safety Management Systems

illness occursExplain different forms of ContaminationExplain what is Good Personal HygieneDescribe Hazards relating to time and TemperatureExplain Receiving PrinciplesDescribe Cooking Hazards

g. Explain the flow of food

h. Describe Food Management systems

i. Explain safe Facilities

k. Explain Cleaning and Sanitizing

l. Demonstrate





Several quizzes Weekly written and Proficiency


them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2‐ Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.36 Demonstrate knowledge of personal and jobsite safety rules and regulations to maintain safe and healthful working conditions and environments.9.4.12.A.42

Management Systems?

How to create Safe Facilities and Pest Management?

What is Cleaning and Sanitizing?

Interior Requirements for a Safe Operation

Cleaning and Sanitizing in the Operation

safety and sanitation procedures in food and beverage service facilities.


Observations and verbal quizzes


Demonstrate knowledge of safe and healthful working conditions and environments that adhere to employee rights and responsibilities and employer obligations in order to promote well-being in workplaces in this cluster.9.4.12.A.43Identify and assess types and sources of workplace hazards common to this cluster in order to demonstrate a working understanding of key health and safety concerns.CCSS.ELA-Literacy.RST.9-10.4Determine the meaning of symbols, key terms, and other domain-specific words and

phrases as they are used in a specific scientific or technical context relevant to grades 　

Food Safety Learning Outcomes

Student Name:


Date:

Identify key concepts to keep food safe and reduce foodborne illness.

Meet sanitation standards in the flow of food throughout operations including purchasing, receiving, preparation, and serving.

Recognize the importance of cleanliness and sanitation by adhering to regulations and appropriately training staff.

Demonstrate procedures to minimize accidents in a food service operation.


Course: Techniques & Traditions S1 Grade 10 Unit: Fruit Identification and Preparation(CUL 122) (10th) (Credits: BCIT - 5; RCBC - 4)


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate

What are the different containers and terms used when packing produce?

What is the grading process for fruit for fruits used in commercial foodservice?

What are the most common fresh fruits used in commercial foodservice?

How can one apply various quality factors when selecting fresh fruits?

What are the seasons for the most common fresh fruits used in a

Packing Fresh Produce

Grading

Citrus Fruits

Apples and Pears

Stone Fruits

Berries

Grapes

Melons

Tropical and Exotic Fruits

Dried Fruits

Canned Fruits

Frozen Fruits

Students will be able to:a. Identify the size

containers used for packaging fruits

b. Identify the grades of fruits used in commercial service

c. Identify and use the most common fresh fruits

d. identify when fruit quality is poor

e. know the seasons for the most common fresh fruits and be able to use them in that season






creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.4.12.A.03 Demonstrate science

commercial kitchen?

What are some methods used for drying, canning, and freezing fruits?

What are the techniques used for preparing fruit for service and recipes?

How do you apply techniques for presenting fruits as garnishes on individual plates and buffet platters?

How do you cook fruit properly?

Basic Skills

Fruit Presentation

Cooking Fruits

f. identify the methods for drying, freezing, and canning fruits and know when you would use this type of fruit

g. learn the proper techniques for preparing fruits for service and recipes

h. apply the proper techniques for presenting fruits as garnishes on plates and on buffet platters

i. cook fruit properly using variety of recipes

j. Demonstrate safety and sanitation procedures in food and beverage service facilities.

knowledge and skills required to pursue the full range of postsecondary education and career opportunities.

9.4.12.A.28 Employ collaborative groupware applications to facilitate group work.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.CCSS.ELA-Literacy.RST.9-10.1Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions

CRP1-12

Course: Techniques & Traditions S1 Grade 10 Unit: Cold Sandwiches


9.3.HT-RFB.1-3


What are some different types of sandwiches?

What are the attributes of a successful sandwich?

What are the roles of different sandwich ingredients?

What are the different sandwich assembly methods?

Types of sandwiches

Sandwich Attributes

Sandwich Ingredients

Sandwich Assembly

Students will be able to:a. Identify types of

sandwichesb. identify and

make a successful sandwich

c. identify and use various ingredients to make the proper sandwich

d. Identify ways for assembling sandwiches in various foodservice operations







reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2‐ Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.03

Demonstrate science knowledge and skills required to pursue the full range of postsecondary education and career opportunities.9.4.12.A.28 Employ collaborative groupware applications to facilitate group work.

CCSS.ELA-Literacy.RST.9-10.1Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions

CRP1-12

Course: Techniques & Traditions S1 Grade 10 Unit: Salads and Dressings


9.3.HT-RFB.1-3


What are different purposes that salads serve on a menu?

What are some different types of salads?

What are the most common salad greens?

How do you prepare salad greens?

What are the three basic salad dressings?

What are the standard salad procedures that will ensure sanitation and quality in salad preparation?

Salads on the menu

Types of salads

Common salad greens

Buying lettuce

Preparing salad greens

Salad Dressings

Sanitation and quality in salad preparation

Students will be able to:a. understand why

salads are put on a menu

b. identify and make different types of salads

c. identify and use common and uncommon salad greens

d. know the proper way to prepare salad greens

e. know and make various salad dressings based on the three basic salad dressings

f. Know and use proper salad procedures to ensure sanitation and quality

g. Demonstrate safety and






reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.03




CRP1-12

Course: Techniques & Traditions S1 Grade 10 Unit: Knife Skills


9.3.HT-RFB.1-3


What is the procedure for preparing a workstation to use a knife?

What is the proper technique for cutting with a chef knife?

What are the basic knife cuts?

What is the correct technique for using a boning knife?

What is the correct use of a paring knife?

What is the proper technique for using a slicer or serrated knife?

Preparing the work station

Using the chef’s knife

Basic knife cuts

Using the boning knife

Using the paring knife

Using the slicer and serrated knife

Students will be able to:a. Prepare a mise

en place for cutting

b. Identify and use the proper techniques for using the chef, boning, paring, slicing, and serrated knives

c. Identify and use all basic knife cuts

d. Demonstrate safety and sanitation procedures in food and beverage service facilities.







Demonstrate knowledge of tools equipment machinery and technology used in this cluster.

CCSS.ELA-Literacy.RST.9-10.3Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.

CRP1-12

Course: Techniques & Traditions S1 Grade 10 Unit: Vegetable Identification


9.3.HT-RFB.1-3


What are the most common fresh vegetables used in garde manger?

How can you identify quality vegetables?

What are the growing seasons for fresh vegetables?

What are some methods for processing vegetables?

How are vegetables graded?

Onion family

Root vegetables

Stalks and shoots

Squashes

Cabbages and Greens

Fruit vegetables

Legumes and seeds

Mushrooms

Processed vegetables

grading

Students will be able to:a. Identify and use

common and uncommon fresh vegetables in garde manger.

b. Identify quality vegetables

c. know growing seasons in different parts of the country

d. Identify methods for processing vegetables

e. Identify vegetable grading


Several quizzes weeklywritten and proficiency








Course: Techniques & Traditions S1 Grade 10 Unit: Moist-Heat and combination Cooking


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical

How to recognize when poaching is and appropriate cooking method

How to simmer and check for proper doneness

How to Stew

Poaching.

Simmering.

stew.

Braise.

Students will be able to:

a. Recognize when poaching is appropriate

b. Recognize proper doneness levels

c. Explain stewing technique

d, Explain braising technique







thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.I.54 Employ leadership skills to accomplish goals and objectives.9.4.12.I.55 Employ

organizational skills to foster positive working relationships and accomplish organizational goals9.4.12.I.56 Employ teamwork skills to achieve collective goals and use team members talents effectively.11-12.RST.02 Determine the central ideas or conclusions of a text summarize complex concepts processes or information presented in a text by paraphrasing them in simpler but still accurate terms.　11-12.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks analyze the specific results based

on explanations in the text.11-12.RST.05 Analyze how the text structures information or ideas into categories or hierarchies demonstrating understanding of the information or ideas.　

Course: Techniques & Traditions S1 Grade 10 Unit:Cooking Principles


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and

What are the reasons that food is cooked?

What are the various methods of cooking by the process of heat transfer?

What are the basic cooking methods?

What is cooking

What happens to foods when they are cooked

Methods of heat transfer

cooking Methods


a. Explain the reasons food is cooked.

b. Explain What happens to foods when it is cooked

c. Recognize the basic cooking methods

d. Demonstrate





Workbook and note

financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.


taking

CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.05 Demonstrate use of the concepts strategies and systems for obtaining and conveying ideas and information to enhance communication.9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.9.4.12.A.15 Use oral and written communication skills in creating expressing and interpreting

information and ideas including technical terminology and information related to this cluster.9.1.12.A.01 Apply critical thinking and problem-solving strategies during structured learning experiences.11-12.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks analyze the specific results based on explanations in the text.

Course: Techniques & Traditions S1 Grade 10 Unit: Dry Heat Cooking Methods


9.3.HT-RFB.1-3 Students will be able to: Several quizzes weekly


Why is it important to execute proper sauté method and pan sauce preparation?

How are meats and poultry grilled and broiled to desired doneness?

How to compare and explain the two approaches used for roasting meats and poultry.

Sautéing

Grilling and Broiling

Roasting

a. Explain why it is important to execute proper sauté method to create a pan sauce

b. Understand how meats and poultry are broiled to proper doneness

c. Recognize the two approaches used for roasting meats and or poultry


written and proficiency





thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.05 Demonstrate use of the concepts strategies and systems for obtaining and conveying ideas

and information to enhance communication.9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.9.4.12.A.15 Use oral and written communication skills in creating expressing and interpreting information and ideas including technical terminology and information related to this cluster.9.1.12.A.01 Apply critical thinking and problem-solving strategies during structured learning experiences.11-12.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical

tasks analyze the specific results based on explanations in the text.

Techniques and Traditions Learning Outcomes

Student Name:


Date:

Describe foods related to particular geographic locations

Distinguish food preparation by various cultural traditions

Apply regional cooking techniques of various cuisines

Prepare international dishes


Course: Modern Food Culture S1 Grade 10 Unit: Basic Preparations-Mise en Place


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the

What is mise en place and what is its role in the professional kitchen?

What are some of the techniques for peeling, julienne, mincing, dicing, chiffonade, and concassing?

How do you prepare a mirepoix and what is its role in a professional kitchen?

What is clarified butter and how would you make it and use it?

Mise en Place

Peeling, Slicing, and Dicing

Mincing and Chiffonade

Concasse Tomatoes

Mirepoix

Clarified Butter

Students will be able to:a. Set up a mise en

place and know what its role is in the professional kitchen.

b. peel, julienne, mince, dice, chiffonade, and cocasse correctly and use those skills in recipes

c. prepare a mirepoix and use it correctly in recipes

d. clarify butter and use it in various recipes






environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural


global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.02 Demonstrate mathematics knowledge and skills required to pursue the full range of postsecondary education and career opportunities.

9.4.12.A.03 Demonstrate science knowledge and skills required to pursue the full range of postsecondary education and career opportunities.

9.4.12.A.15 Use oral and written communication skills in creating expressing and interpreting

information and ideas including technical terminology and information related to this cluster.

9.4.12.A.21 Employ technological tools to expedite workflow.

09-10.RST.04 Determine the meaning of symbols key terms and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9-10 texts and topics.

Course: Modern Food Culture S1 Grade 10 Unit: Kitchen Staples


9.3.HT-RFB.1-3


What are the basic seasonings and how do you use them in professional cooking?

What are the sources, forms, and uses, of herbs and spices in the professional kitchen?

What are various starches and their uses in the commercial kitchen?

What are the various sources of sweeteners used in the professional kitchen?

What is the role of acidic ingredients in the professional kitchen and what are the types of the most commonly used?

What are the various

Basic Seasonings

Herbs and Spices

Starches

Sweeteners

Acid Ingredients

Tomato Products

Condiments

Students will be able to:a. Recognize basic

seasonings and use them properly in recipes

b. Recognize herbs and spices and use them properly in recipes.

c. Identify the various starches and know which ones work for different dishes

d. Identify various sweeteners and use them correctly in recipes

e. Identify various acidic ingredients and understand how they impact a recipe

f. Identify various






reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.02 Demonstrate

forms of tomato products and how are they used?

What are the most commonly used condiments?

tomato products and know how to use them

g. Know the most commonly used condiments

h. Demonstrate safety and sanitation procedures in food and beverage service facilities.

mathematics knowledge and skills required to pursue the full range of postsecondary education and career opportunities.9.4.12.A.03 Demonstrate science knowledge and skills required to pursue the full range of postsecondary education and career opportunities.9.4.12.A.15 Use oral and written communication skills in creating expressing and interpreting information and ideas including technical terminology and information related to this cluster.9.4.12.A.21 Employ technological tools to expedite workflow.09-10.RST.05 Analyze the structure of the relationships among

concepts in a text including relationships among key terms (e.g. force friction reaction force energy).

Course: Modern Food Culture S1 Grade 10 Unit: Culinary History


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid

Why is it important to study Culinary History?

What were the influences on culinary practices from ancient times through the 1900’s?

What is the progression of the various styles of cuisine?

What are the origins of American cuisine?

Ancient Cooking

Cooking of the Middle Ages

Cooking of the Renaissance

Cooking of the 1700’s and 1800’s

Cooking of the 1900’s


Research Culinary History

Investigate the influences on culinary practices from ancient times through the 1900’s.

Understand the progression of the various styles of cuisine.

Understand the origins of American cuisine.







andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food

and beverage service facilities.

9.4.12.A.04 Select and employ appropriate reading and communication strategies to learn and use technical concepts and vocabulary in practice.

.9.4.12.A.09 Develop and deliver formal and informal presentations using appropriate media to engage and inform audiences

9.4.12.A.12 Develop and interpret tables charts and figures to support written and oral communications.

09-10.RST.05 Analyze the structure of the relationships among concepts in a text including

relationships among key ter09-10.RST.06Analyze the authors purpose in providing an explanation describing a procedure or discussing an experiment in a text defining the question the author seeks to address.ms (e.g. force friction reaction force energy).

CRP1-12

Course: Modern Food Culture S1 Grade 10 Unit: Hot Sandwiches and Pizza


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.

What are the various types of hot sandwiches and what ingredients are used to make them?

How do you make thin

Hot Sandwiches

Pizza


Identify various types of sandwiches and be able to make them.



CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and

and deep dish pizzas? Identify the difference between thin and deep dish pizzas and make them.





effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A.03 Demonstrate science knowledge and skills required to pursue the full range of postsecondary education and career opportunities.9.4.12.A.11 Apply active listening skills to obtain

and clarify information.9.4.12.A.16 Employ critical thinking skills (e.g. analyze synthesize and evaluate) independently and in teams to solve problems and make decisions.9.4.12.A.18 Identify write and monitor performance goals to guide progress in assigned areas of responsibility and accountability.9.4.12.A.21 Employ technological tools to expedite workflow.9.4.12.A.28 Employ collaborative groupware applications to facilitate group work11-12.RST.03 Follow precisely a complex multistep procedure when carrying out

experiments taking measurements or performing technical tasks analyze the specific results based on explanations in the text

Course: Classic Cuisine I & II S2 Grade 10/11 Unit: Stocks


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-

What is the role of various ingredients in the production of stock?

What are the attributes of a well-made stock?

What is the basic stock-making procedure?

What are bouillons and broths and what are their uses?

Basic Stock Ingredients

Attributes of a Well-Made Stock

Stock Preparation

Bouillons and Broths

Vegetable Stock

Bases


Identify the various ingredients in the production of stock.

Identify the attributes of a well-made stock.

Follow the procedure and make stocks.

Make bouillons and broths and use them






being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology

How are vegetable stocks made, and how do they differ from classic meat based stocks?

How can you compare bases and stocks?

properly.

Make vegetable stocks and identify their differences from classic meat based stocks.

Compare bases and stocks.


to enhance productivity.CRP12 Work productively in teams while using cultural global competence.09-10.RST.06 Analyze the author’s purpose in providing an explanation describing a procedure or discussing an experiment in a text defining the question the author seeks to9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.9.4.12.A5.03 Apply scientific principles and processes to natural resource system problems and issues when planning natural resource management activities to demonstrate understanding of the

need feasibility and application of logical reasoned solutions.9.4.12.A5.02 Communicate about natural resource production practices and processing procedures to heighten public awareness regarding the responsible and sustainable use ofaddress.

Course: Classic Cuisine I & II S2 Grade 10/11 Unit: Cookies


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.

What are the factors that impact cookie quality?

What are the two most common methods for mixing cookie dough?

What are the common methods for forming cookies?

Qualities of a Good Cookie

Mixing Methods

Forming Methods

Students will be able to:a. list factors that

impact cookie quality

b. explain and use the two most common mixing methods for cookies

c. recall and form cookies using





CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths

various methodsd. Demonstrate



aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.


9.4.12.A.69 Demonstrate knowledge of tools equipment machinery and technology used in this cluster.

09-10.RST.03 Follow precisely a complex multistep procedure when carrying out

experiments taking measurements or performing technical tasks attending to special cases or exceptions defined in the text.

Course: Classic Cuisine I & II S2 Grade 10/11 Unit: Pies and Tarts


9.3.HT-RFB.1-3


How is quality dough for pies and tarts prepared?

What are some traditional fillings for pies?

How are tarts different from pies?

What are the characteristics and uses of puff pastry?

Pies

Pie Fillings

Tarts

Puff pastry

Students will be able to:a. explain and

produce quality dough for pies and tarts

b. list and make traditional fillings for pies

c. differentiate between a pie and a tart

d. recognize and and use puff pastry in various applications







reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.68 Employ

planning and time management skills and tools to enhance results and complete work tasks.

9.4.12.A.45 Employ leadership skills to accomplish goals and objectives

Course: Classic Cuisine I & II S2 Grade 10/11 Unit: Soups


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to

What are the two types of clear soups?

What are the different types of thick soups?

What are the types of soups in the specialty soup category?

What is the role of soup garnishes?

Clear Soups

Thick soups

Specialty soups

Garnishing soups

Serving soups


Identify and make the two types of clear soups.

Identify and make the different types of thick soups.

Identify soup garnishes and add them to soups





personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal

How do you execute the proper techniques for serving hot and cold soups?

correctly.

Identify and use the proper techniques for serving hot and cold soups.



goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.


9.4.12.A.11 Apply active listening skills to obtain and clarify information.

9.4.12.A.16 Employ critical thinking skills (e.g. analyze synthesize

and evaluate) independently and in teams to solve problems and make decisions.

9.4.12.A.18 Identify write and monitor performance goals to guide progress in assigned areas of responsibility and accountability.


11-12.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks analyze the specific results based on explanations in the text.

Course: Classic Cuisine I & II S2 Grade 10/11 Unit: Sauces


9.3.HT-RFB.1-3


What are the roles of Sauces?

What are the various thickening agents and how do you use them?

What is the classic system of Mother Sauces and their Derivative Sauces?

What are some nontraditional sauces?

The Role of Sauces

Thickening Sauces and Agents

Mother Sauces and Derivative Sauces

Nontraditional Sauces


Identify the roles of sauces and use them in various recipes.

Make and use all the Mother Sauces and many of the derivative Sauces.

Make and use some nontraditional sauces.







reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.4.12.A5.02 Communicate about natural resource production practices and processing procedures to heighten public awareness

regarding the responsible and sustainable use of natural resource 09-10.RST.07 Translate quantitative or technical information expressed in words in a text into visual form (e.g. a table or chart) and translate information expressed visually or mathematically (e.g. in an equation) into words.

9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.28 Employ collaborative groupware applications to facilitate group work

9.4.12.A.07 Evaluate and use information resources to

accomplish specific occupational

Course: Classic Cuisine I & II S2 Grade 10/11Unit: Starch Identification and Cookery


9.3.HT-RFB.1-3


What are the varieties of potatoes?

What grains and grain products are used in foodservice?

What are some of the common cooking methods for potatoes?

What are some of the cooking methods for grains?

What are the appropriate cooking methods for preparing both fresh and dry pasta?

Potatoes

Grains

Pasta and Noodles


Identify the varieties of potatoes.

Identify the grains and grain products used in the foodservice industry.

Use the common cooking methods for potatoes.

Use the proper cooking methods to prepare grains.

Use the proper cooking methods to prepare both fresh and dry pasta.






of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐





9.4.12.A.16 Employ critical thinking skills (e.g. analyze synthesize and evaluate) independently and in teams to solve problems and make decisions.

9.4.12.A.18 Identify write and monitor performance goals to guide progress in assigned areas of

responsibility and accountability.




Course: Foundations of Baking MP1 Grade 11 Unit: Quick Breads and Batters


9.3.HT-RFB.1-3 How do ingredients and preparation procedures

Quick Bread and batter Basics

Students will be able to:a. Explain how


CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and

affect the quality of quick breads and batters?

What are the different techniques for making common quick breads?

What are some other batter-based products in the professional pastry kitchen and how do you prepare them?

Types of Quick Breads

Other Products Made from Batters

ingredients and preparation techniques affect the quality of quick breads and batters

b. Successfully prepare various quick breads using common mixing methods

c. List and prepare other batter based products






persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.02 Demonstrate mathematics knowledge and skills required to pursue the full range of postsecondary

education and career opportunities.


9.4.12.A.52 Interpret and explain written organizational policies and procedures that help workers perform their tasks according to employer rules and expectations.

09-10.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks attending to special cases or exceptions defined in

the text

Course: Foundations of Baking MP1 Grade 11 Unit: Yeast Raised Products


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate

How are yeast-raised products prepared?What are the basic forms into which yeast breads are shaped?

What happens to yeast-raised products during the proofing and baking stages of preparation?

Dough Preparation

Shaping the Dough

Proofing

Baking

Students will be able to:a. explain and

prepare yeast-raised products using the ten steps for making bread

b. Recall and shape yeast breads into basic forms

c. Understand and explain what happens to yeast-raised products during the proofing and baking stages of preparation

d. Demonstrate safety and sanitation procedures in food and beverage service






creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.3.HT RFB.2 ‐

facilities.




9.4.12.A.52 Interpret and explain written organizational policies and procedures that help workers perform their tasks according to employer rules and

expectations.

09-10.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks attending to special cases or exceptions defined in the text.

Course: Foundations of Baking MP1 Grade 11 Unit: Introduction to the Bakeshop


9.3.HT-RFB.1-3


What are the various jobs in the bakeshop?

What are the various baking ingredients and what are their functions in baked goods?

What are the smallwares, hand tools, and large equipment used in the bakeshop?

Working in the Bakeshop

Bakeshop Ingredients

Bakeshop Equipment

Students will be able to:a. explain the

various jobs in the bakeshop

b. recognize, understand, and properly use baking ingredients

c. recognize and properly use smallwares, hand tools, and large equipment that are commonly used in the bakeshop







reliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.21 Employ

technological tools to expedite workflow.

9.4.12.A.59 Identify and exhibit traits for retaining employment.

9.4.12.A.61 Examine requirements for career advancement to plan for continuing education and training.

9.4.12.A.69 Demonstrate knowledge of tools equipment machinery and technology used in this cluster.

Foundations of Baking (CUL 125) Learning Outcomes

Student Name:


Date:

Identify the basic principles of baking.

Demonstrate rich yeast doughs.

Prepare various foods such as quick breads, doughnuts, fritters, waffles and pies.

Prepare basic syrups, creams and sauces.


Course: Patisserie - Baking II MP2 Grade 11 Unit: Dessert Sauces, Frozen Desserts, and Dessert Presentation


9.3.HT-RFB.1-3


What techniques are used to prepare common dessert sauces?

What are the procedures for making ice cream, sorbet, granite, sherbet, and other common frozen desserts?

What are some plating principles used to design an attractive plate presentation?

What are some various garnishing techniques?

Dessert Sauces

Frozen Desserts

Plating Principles

Garnishes

Students will be able to:a. describe and

make common dessert sauces and use them in plated desserts

b. follow a recipe for ice cream, sorbet, granite, and sherbet, and use it in a plated dessert

c. create an attractive dessert presentation

d. produce and use garnishes appropriately for a plated dessert







thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.


9.4.12.A.46 Employ organizational skills to foster positive working relationships and accomplish organizational goals



Course: Patisserie - Baking II MP2 Grade 11 Unit: Custards and Foams


9.3.HT-RFB.1-3


What are the different forms of custards and what are their uses in the pastry kitchen?

What are the various foams used in various dessert preparations?

Custards

Foams

Students will be able to:a. recognize and

make various forms of custards that are used in the pastry kitchen

b. identify and make several foams used in dessert preparation

c. Demonstrate safety and sanitation procedures in food and beverage service facilities.






thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.


9.4.12.A.46 Employ organizational skills to foster positive working relationships and accomplish organizational goals


Patisserie-Baking II Learning Outcomes

Student Name:


Date:

Explain and prepare tarts and special pastries, specialty cakes, gateaux, and torte, cookies, custards, puddings, mousses, and soufflés, and fruit desserts

Illustrate cake mixing and baking skills

Assemble and decorate cakes

Perform dessert presentations


Course: Elementary Nutrition S2 Grade 11 Unit: Nutrition


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate

What roles do each of the six nutrient group play in good health?

What are the dietary guidelines for Americans?

Nutrient Groups

Dietary Guidelines

Using Food Labels

The Chef’s Role in Nutrition

Students will be able to:a. explain the

importance of the six nutrient groups

b. summarize the dietary guidelines for




academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.

What type of information do ingredient lists and nutritional facts on food labels provide?

What is the chef’s role in creating nutritionally balanced dishes?

Americansc. interpret

ingredient lists and nutritional facts on food product labels

d. understand the demand and responsibility for chefs to create nutritionally balanced dishes

e. design and create nutritionally balanced dishes




CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.


9.4.12.A.03 Demonstrate science knowledge and skills

required to pursue the full range of postsecondary education and career opportunities.

9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.

9.4.12.A.19 Conduct technical research to gather information necessary for decision-making.

9.4.12.A.37 Demonstrate knowledge of employee rights and responsibilities and employers obligations to maintain workplace safety and health.

9.4.12.A.51 Apply ethical reasoning to a variety of situations in order to make ethical

decisions.

Course: Elementary Nutrition S2 Grade 11 Unit: Developing Taste


9.3.HT-RFB.1-3


What is the difference between eating and tasting?

How does the senses of smell, taste, and touch contribute to how a person interprets food?

What are some subjective and physical factors that affect taste perception?

How can chefs use and analyze taste combinations to enhance dishes?

Eating Versus Tasting

Taste Physiology

Factors Affecting Taste

Taste Combinations

Students will be able to:a. understand the

difference between eating and tasting

b. explain how the senses of smell, taste, and touch contribute to an individual's interpretation of food

c. recall subjectives and physical factors that affect taste perception

d. use and analyze taste combinations to create and enhance dishes






of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2‐



9.4.12.A.70 Compare and contrast issues affecting this cluster to demonstrate an understanding of the trends and issues important to careers in this field.

9.4.12.A.62 Research professional development opportunities needed to keep current on relevant trends and information within the cluster.

9.4.12.A.54 Identify and demonstrate positive work behaviors and personal qualities needed to succeed.

11-12.RST.03 Follow precisely a complex multistep procedure

when carrying out experiments taking measurements or performing technical tasks analyze the specific results based on explanations in the text.

Elementary Nutrition (FSM 215) Learning Outcomes

Student Name:


Date:

Identify the fundamentals of personal nutrition and nutrition guidelines.

Explain how the different components such as carbohydrates, protein, and minerals affect one’s overall health.

Design healthy recipes and menus, and identify methods to market menus and beverages.

Discuss nutrition’s role in relation to health and how it can increase or reduce risk of conditions, such as heart disease, cancer, diabetes, and weight control.


Course: Intro to Hospitality S1 Grade 12 Unit:


9.3.HT.1

9.3.HT.2

9.3.HT.6

9.3.HT TT.9‐

WHST.11-12.7.

WHST.11-12.8

WHST.11-12.9

CRP 1-12

What is hospitality?

How do you choose a location for your business?

What factors make a hospitality business successful?

What part does planning play in a successful business or career?

Hospitality operations.

Tourism

Travel

Excursion

History of gaming

Legal issues with alcohol

Industry Trends

Finance

Historical perspectives

International operations

Feasibility study

Five-year career plan

Resume

Presentation techniques

Compose a basic feasibility study for a hotel, restaurant, or resort.

Create a five-year career plan.

Create a resume

Written and practical assessments

Consumer demands

Ecotourism

Global Economy

Internet Operations

Qualities of a successful hospitality business

Intro to Hospitality (HOS 110) Learning Outcomes

Student Name:


Date:

Define and explain the general operating services of the hospitality industry.

Identify the difference between tourism, travel, and excursionist.

Discuss the history of the gaming industry in the USA as well as trends and legal issues associated with alcohol.

Compose a basic feasibility study for a hotel, restaurant, or resort.

Recognize quality work habits and factors that contribute to being successful in the hospitality field.

Prepare a resume and design a five-year career plan.


Course: Culinary Entrepreneurship S1 Grade 12 Unit: Cakes


9.3.HT-RFB.1-3


What are the functions of various cake ingredients?

How are cakes classified according to the mixing method used to prepare them?

What cake pan preparation techniques are required to keep a cake from sticking?

What are the characteristics of a quality cake?

What is the process for assembling and finishing layer cakes?

Cake Ingredients

Mixing Methods

Pan Preparation

Baking

Finishing and Decorating Cakes

Buttercreams and Icings

Students will be able to:a. recognize the

functions of various cake ingredients

b. classify and execute various cakes according to the mixing methods used to produce them

c. apply cake pan preparation techniques

d. explain and produce a quality cake product

e. recall the process for assembling and finishing layer






of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐

What are various forms of icings and buttercreams?

What are the advantages and disadvantages of each?

cakesf. assemble and

produce a layered cake

g. identify various icings and buttercreams

h. compare, make, and use various forms of icings and buttercreams to ice and decorate cakes

i. Demonstrate safety and sanitation procedures in food and beverage service facilities.




9.4.12.A.07 Evaluate and use information resources to accomplish specific occupational tasks.

9.4.12.A.19 Conduct technical research to

gather information necessary for decision-making.


Course: Culinary Entrepreneurship S1 Grade 12 Unit: Table Service


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical

What are the roles and skills that contribute to quality of the front of the house service?

What are the three main service styles?

What are the steps

Front of the House Positions

Keys to Quality Service

Types of Service

Presetting the Dining Area


Have the necessary skills to contribute to the front of the house service.

Identify the three main service styles




skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education

necessary to preset the dining area?

What is needed to provide guests with a quality dining experience from start to finish?

What are the origins, preparation, and service of coffee and tea?

Serving Guests

Beverages

Identify and carry out the steps necessary to preset the dining area

Provide guests with a quality dining experience from start to finish

Identify the origins, preparation and service of coffee and tea




and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

11-12.RST.07 Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data video multimedia) in order to address a question or solve a problem.

9.4.12.A7.05 Appraise select and employ technological resources to accomplish business

objectives common to this industry

11-12.RST.09 Synthesize information from a range of sources (e.g. texts experiments simulations) into a coherent understanding of a process phenomenon or concept resolving conflicting information when possible.

Course: Culinary Entrepreneurship S1 Grade 12 Unit: Entering the Workforce


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to

Why is it important to understand how to prepare for a job search

How do you recall sources for finding job opportunities?

Why is it important to recognize considerations for

Preparing for a Job Search

Finding Job Opportunities

Submitting Your Resume

Job Application Form


understand the importance of preparing for a job search

recall sources for finding job opportunities





personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal

submitting a resume?

Why is it important to summarize and complete the job application form?

Why is it important to understand effective behaviors when interviewing?

What do employers expect from their workers?

Why is it important to understand and recall what employees can expect from their employers?

Why is it important to summarize various laws and conditions of employment in this country?

Interviewing

What employers expect

What employees can expect

Laws and Conditions of Employment

understand and recognize the considerations for submitting a resume

know the importance of summarizing and completing the job application form

understand the importance of effective behaviors when interviewing

know and understand what employers expect from their employees

know and understand what employees can expect from their employers

have knowledge of the various laws and conditions of employment in this country

Demonstrate safety and


goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.62 Research professional development opportunities needed to keep current on relevant trends and information within the cluster.

9.4.12.A.54 Identify and demonstrate positive work behaviors and personal qualities needed to succeed.

9.4.12.A.56


Demonstrate skills related to seeking and applying for employment in a desired job.

9.4.12.A.57 Maintain a career portfolio to document knowledge skills and experience in a career field.

9.4.12.A.58 Demonstrate skills in evaluating and comparing employment opportunities in order to accept employment positions that match career goals.

9.4.12.A.59 Identify and exhibit traits for retaining employment.


11-12.RST.09

Synthesize information from a range of sources (e.g. texts experiments simulations) into a coherent understanding of a process phenomenon or concept resolving conflicting information when possible.

Course: Culinary Entrepreneurship S1 Grade 12 Unit: Managing Resources


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-

What process does a chef use to manage food costs?

How do chefs manage labor costs?

How are the food cost percentages measuring the chef’s performance?

Managing Food cost

Labor Cost

Measuring Performance


Identify the process that the chef uses to manage food cost.Identify the process that the chef uses to manage labor cost.

Identify the conjunction of food cost percentages to the chef’s performance.






being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology

to enhance productivity.CRP12 Work productively in teams while using cultural global competence.




11-12.RH.04 Determine the meaning of words

and phrases as they are used in a text including analyzing how an author uses and refines the meaning of a key term over the course of a text (e.g. how Madison defines faction in Federalist No. 10).


9.4.12.A7.05 Appraise select and employ technological resources to accomplish business objectives common to this industry11-12.RST.09 Synthesize information from a range of sources (e.g. texts experiments simulations) into a

coherent understanding of a process phenomenon or concept resolving conflicting information when possible.

Course: Menu Planning and Design S2 Grade 12 Unit: Menus


9.3.HT-RFB.1-3


What are the different menu formats?

How is good menu planning achieved?

What are the elements of menu mechanics?

Menu formats

Menu Planning

Menu Mechanics


Identify and use the different menu formats.

Identify and plan good menus.

Identify and use the elements of menu mechanics.







CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.


11-12.RST.07 Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data video multimedia) in order to address a question or solve a problem.9.4.12.A7.05 Appraise select and employ

technological resources to accomplish business objectives common to this industry

Course: Menu Planning and Design S2 Grade 12 Unit: Food Presentation


9.3.HT-RFB.1-3

CRP1 Act as a responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social

What are the plating principles used to design an attractive plate presentation:What are the principles that guide platters and buffet presentation?

What are various garnishing techniques?

Platter presentation

Buffet presentation

Cake presentation

Garnishing


Design and execute attractive plates.Design and execute attractive buffet items.

Design and execute attractive cakes.

Design and use attractive garnishes.







and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.

9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.




9.4.12.A.18 Identify write and monitor performance goals to guide progress in

assigned areas of responsibility and accountability.




Menu Planning Learning Outcomes

Student Name:


Date:

Explain what a menu is and its importance to the industry.

Design a basic menu and compute portion size and cost for each item.

Explain procurement, how specifications are set and how to select and evaluate vendors and equipment.

Explain the process of receiving products and how storeroom design, inventory and security for storerooms is vital to the process.

Select and inspect various food items such as grains, produce and canned and frozen foods for quality and usage.

Discuss various USDA standards for alcohol, meat, poultry, and dairy.


Course: Culture of Gastronomy S2 Grade 12 Unit: Fish and Shellfish Identification, Preparation and Cookery


9.3.HT-RFB.1-3

CRP1 Act as a

What are the different types and fabrication forms of fresh finfish?

Finfish

Shellfish


Identify and cook


responsible and contributing citizen and employee.CRP2 Apply appropriate academic and technical skills.CRP3. Attend to personal health and financial well-being.CRP4 Communicate clearly and effectively and with reason.CRP5 Consider the environmental, social and economic impacts of decisions.CRP6 Demonstrate creativity and innovation.CRP7.Employ valid andreliable research strategies.CRP8 Utilize critical thinking to make sense of problems and persevere in solving

What are the different types and variety of shellfish?

How do you store fresh finfish and shellfish?

How do you use dry and moist heat cooking methods for shellfish?

Storage and handling of finfish and shellfish

Cooking Fish and Shellfish

different types of finfish.

Identify and cook different types of shellfish.






them.CRP9 Model integrity, ethical leadership and effective management.CRP10 Plan education and career paths aligned to personal goals.CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.9.3.HT RFB.2 ‐Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.4.12.A.03 Demonstrate science knowledge and skills required to pursue the full range of postsecondary education and career

opportunities.





9.4.12.A.28 Employ collaborativegroupware applications to facilitate group work


Course: Culture of Gastronomy S2 Grade 12 Unit: Breakfast Cookery


9.3.HT-RFB.1-3


What are different cooking methods for eggs?

How are various breakfast meats and fish cooked?

What different types of batters are used for breakfast foods?

How do you prepare

Preparing Eggs

Breakfast meats and fish.

Breakfast batters

Cereals


Identify and use a variety of cooking methods using eggs.

Identify Various meats and fish used for breakfast, and cook them properly.

Identify different batters used for





Workbook and note


cereals:? breakfast and cook them properly.

Identify and prepare cereals.


taking

CRP11 Use technology to enhance productivity.CRP12 Work productively in teams while using cultural global competence.






9.4.12.A.28 Employ collaborativegroupware applications to facilitate group work


11-12.RST.03 Follow precisely a complex multistep procedure when carrying out experiments taking measurements or performing technical tasks analyze the specific results based

on explanations in the text.

Westampton:

The Culinary Professional The Goodheart-Willcox Company, Inc. 2010 978-1605251189Professional Cooking 8th Wiley 9781118636725

The Culinary Professional John Draz 978-1-60525-118-9Food Preparation Second R.T. Miller 1999-0-8269-4436-1Professional Cooking 8th edition Wayne Gisslen 2015 978-1-118-63672-5

Medford:

Professional Chef 5 Van Nostrand Reinhodd 1991 0-442-00807-4Professional Chef 6 John Wiley and Sons 1996 0-471-286729-6Culinary Essentials n/a Mcgraw Hill 2010 978-0-07-888359-0Culinary Essentials Lab Manual n/a McGraw Hill 2010 978-0-07-888442-9

Documents

€¦ · Web viewThe Culinary Arts and Hospitality program prepares students for a career in one of the fastest growing industries today. Students have complete access to a fully