Download pdf - Course Title: Culinary Arts 4 CURRICULUM MAP …myvolusiaschools.org/cte/Documents/HS Culinary Arts 4.pdfCourse Title: Culinary Arts 4 CURRICULUM MAP Course Number: 8800540 2 UNIT/ORGANIZING

Course Title: Culinary Arts 4 CURRICULUM MAP Course Number: 8800540

1

UNIT/ORGANIZING PRINCIPLE: Advanced Nutrition and Menu Planning

PACING: 18 weeks Unit Number: 1

ESSENTIAL

QUESTIONS:

How can restaurants meet the nutritional needs of their clients?

MEASUREMENT

TOPIC/OUTCOME

CTE

TASKS

COMMON CORE

STANDARDS

21 CENTURY SKILLS UNIT TOPICS ASSESSMENTS

(Formative/Summative) 36.0 Create and prepare

menus for various

nutritional needs

39.0 Compare and

analyze the relationship

of nutrition and wellness

40.0 Create and prepare

menus for customers on

special diets

41.0 Compare and

analyze menus of food

establishments

36.02

39.01; 39.02;

39.03; 39.04;

39.05; 39.06;

39.07

40.01; 40.02;

40.03; 40.04

40.05, 40.06

41.01, 41.02,

41.03

CCSS.ELA-Literacy.RST.9-10.1





CCSS.ELA-Literacy.CCRA.W.1




Reason effectively

Make judgments and

decisions

Solve problems

Access and evaluate

information

Review nutrition as it relates to health

Discuss and analyze special nutritional

needs of varying populations

Truth in Menu Laws

Food additives and their purposes

Appropriate ingredient substitutions

Compare existing restaurants’ menus to

recommended daily allowances, as well

as nutritional needs of special diets

Create and prepare menus to fit the

nutritional needs of customers on

special diets

Student research

Formal and informal presentations

http://www.corestandards.org/ELA-Literacy/RST/9-10/1/





http://www.corestandards.org/ELA-Literacy/CCRA/W/1/




Course Title: Culinary Arts 4 CURRICULUM MAP Course Number: 8800540

2

UNIT/ORGANIZING PRINCIPLES: Back Office Management (Business Accounting,

Management Systems, and Human Resources) PACING: 18 weeks Unit Number: 2

ESSENTIAL

QUESTIONS:

What are the fixed costs relating to a restaurant’s Profit & Loss Statement?

What are the variable costs relating to the Profit & Loss Statement?

MEASUREMENT

TOPIC/OUTCOME

CTE

TASKS

COMMON CORE

STANDARDS

21 CENTURY SKILLS UNIT TOPICS ASSESSMENTS

(Formative/Summative) 36.0 Create and prepare

menus for various

nutritional needs

37.0 Utilize cost-control

techniques to maximize

profitability

38.0 Interpret and

incorporate guidelines

and policies for food

service establishments

39.0 Compare and

analyze the relationship

of nutrition to wellness

42.0 Demonstrate

personal money

management concepts,

procedures, and

strategies.

36.01, 36.03

37.01, 37.02,

37.03, 37.04,

37.05, 37.06,

37.07

38.01, 38.02

39.05

42.01, 42.02,

42.03, 42.04,

42.05, 42.06,

42.07

CCSS.ELA-Literacy.CCRA.R.1




CCSS.Math.Content.HSN-Q.A.1

CCSS.Math.Content.HSS-MD.A.2

CCSS.Math.Content.HSS-MD.A.4

Manage Goals and Time

Work Independently

Be self-directed learners

Manage Projects

Produce Results

Guide and Lead Others

Be Responsible to Others

Cost a Menu: Students will calculate the

food cost of each of the approved menu

items from Unit 9. After the costs are

calculated, students will use standard

mark-up to decide on the menu prices.

Determine the basic cost of an Operation:

Students will use the proposed restaurant

concept to determine the major expenses of

operation.

Prepare a Signature Item: Students will

prepare the signature item from the

proposed menu in Unit 9. Students will be

judged on flavor, execution, and

presentation.

Suggested Resources: Culinary Library,

Media Center, Computers

Formative Assessments:

Menu Costing Project

Operation Costing Project

Signature Item Presentation

Summative Assessments:

Vocabulary Quiz

Chapter Test

Written Response

Reading

Multiple Choice

True and False

http://www.corestandards.org/ELA-Literacy/CCRA/R/1/




http://www.corestandards.org/Math/Content/HSN/Q/A/1

http://www.corestandards.org/Math/Content/HSS/MD/A/2

http://www.corestandards.org/Math/Content/HSS/MD/A/4