Introduction to Culinary Arts - Scope and Sequence - Units 1-14

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Course Title

Number:

Introduction

to Culinary

Arts

Course

Number

20.53100

Teacher:

Chef June

Week(s):

36

All elements in each standard will be integrated throughout the content of this course.

Unit/Lesson Title

Duration

(Weeks) Direct Explanation

GPS

Standard(s) CCGPS Standard(s) Unit: CTSO

HOSP–ICA-2 Lesson Title/Focus: CTSO 1 Vocabulary: FCCLA, mission, motto, community service, professional growth, leadership, conferences, competitive events Students will research FCCLA history, and other distinguishing characteristics.

Students will explain how participation in FCCLA promotes

HOSP–ICA-2 Examine how related student organizations are integral parts of career and technology education courses through leadership development, school and community service projects, and competitive events. Writing:

L11-12WHST4: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.

Literacy:

L11-12RST2: 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.

Text Complexity:

Text Type: article, novel, blog, textbook, DVD, other

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lifelong

responsibility for community service, professional growth, and development.

Students will create a personal leadership plan to participate in programs, conferences, community service, and competitive events on the local, state, and national level that align with the competencies, skills, and

knowledge of this course.

EOPA

Standards: http://www.nocti.org/http://www.nocti.org/PDFs/JobReady/ 4336_Culinary_Arts_Level-2.pdf

www.gadoe.org

SLO Standards:

TBD

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Targets: Students will be able to discuss distinguishing characteristics of FCCLA.

Students will be able to explain how FCCLA can promote lifelong community service, professional development and leadership.

Duration

GPS

Standard(s) CCGPS Standard(s) Unit:

Employability skills

HOSP–ICA–1

Lesson Title/Focus: Employability Skills

2 Vocabulary: communicate, interpersonal, creativity, challenging questions, critical thinking, problem solving, career planning,

employment, work readiness traits, professional image Students will communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.

Students will demonstrate creativity with multiple

approaches to ask challenging

HOSP–ICA–1 Demonstrate employability skills required by business and industry.

Writing:

Literacy:

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questions resulting in innovative procedures, methods, and products.

Students will exhibit critical thinking and problem solving skills to locate, analyze, and apply information in career planning and employment situations.

Students will model work readiness traits required for success in the workplace

including integrity, honesty,

accountability, punctuality, time management, and respect for

diversity.

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skill sets to be productive in a changing,

technological, and diverse workplace to be able to work independently, interpret data, and apply team work skills.

Students will present a

professional image through

appearance, behavior, and language.

EOPA

www.gadoe.org

TBD

Learning Targets:

The student will be able to communicate effectively through writing, speaking, listening, reading and interpersonal abilities.

The student will be able to demonstrate creativity and problem solving in career planning and employment. The student will be able to model skills and work readiness traits for workplace success.

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Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Food

Service History

HOSP–ICA-3

Lesson Title/Focus: Food Service philosophy and history

2 Vocabulary: roles, food service

organizations, ACF, NRA, health

inspector, chef, dietician, food stylist, Carème, Escoffier, cuisines, kitchen brigade Students will describe and define

professionalism in the various roles of the food service organization.

Students will name and define

professional organizations such as the American Culinary

Federation, (ACF), National

Restaurant

Association (NRA), Professional

HOSP–ICA-3 Examine and identify the history and philosophy of the food service industry.

Writing:

Literacy:

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Chef’s Association (PCA), Research Chef Association (RCA), and United States Chef’s Association (USCA), and the importance and benefits of membership.

Students will explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as, but not limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health

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Students will identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice, to include but not limited to, Carême, Escoffier, and Catherine De Medici.

Students will list and describe the various cuisines and their

relationships to history and cultural development.

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service and hospitality organizations.

EOPA

www.gadoe.org

SLO

Standards: TBD Learning

Targets: The student will be able to define professional organizations and roles in food service.The student will be able to identify career opportunities, key historical persons, the “kitchen brigade” and pathways in food service.

Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Sanitation

HOSP–ICA-4

Lesson Title/Focus: Basic sanitation skills and practice

3 Key Vocabulary: MSDS, HACCP, FIFO, FATTOM, sanitizing, cleaning, personal hygiene, handwashing, temperature danger zones, contaminants, cross contamination Students will be able to identify and practice personal hygiene policies, hand washing

HOSP–ICA-4 Demonstrate and practice correct

sanitation as it relates to healthy living and the modern commercial kitchen and bake shop.

Writing:

Literacy:

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procedures, contaminants and their prevention. Students will be able to practice proper pot and pan washing and automatic dishwasher use. Students will be able to conduct a mock Health Inspection. Students will be able to demonstrate proper receiving, food handling, storage, rotating inventory, preparation.

Students will be able to thermometer and glove use

Lexile Range: __1200L_______

EOPA

www.gadoe.org

TBD

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Targets: prevention, proper pot and pan washing and automatic dishwasher use. Students will be able to conduct a mock Health Inspection.

Students will be able to demonstrate proper food receiving, storage, rotation, preparation and inventory procedures.

Students will be able to demonstrate the proper use of gloves and thermometers.

Unit/Lesson

Title Duration (Weeks) Direct Explanation Standard(s)GPS CCGPS Standard(s) Unit:

Equipment

HOSP-ICA-5

Lesson Title/Focus:

Tools,

smallwares, and equipment

2 Vocabulary: tools, small wares,

commercial kitchen, bake shop,

convection oven Students will list and describe the tools used for commercial food preparation, cooking, baking, and serving, and

demonstrate proper use of each.

Students will identify and

distinguish between a standard and convection oven, stoves, ranges, steamers, fryers, refrigerators,

HOSP-ICA-5 Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.

Writing:

Literacy:

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freezers, slicers, food processors, coffee and tea brewing equipment, and food storage equipment.

Demonstrate proper use and cleaning of each.

Students will identify and

distinguish between the various mixers and small wares, demonstrating proper use and cleaning.

Students will discuss and practice

cleanliness of kitchen equipment and facilities. Students will develop an

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commercial kitchen or bake shop.

EOPA

www.gadoe.org

TBD

The student will be able to demonstrate proper use, care and cleaning of commercial food preparation tools and equipment.

The student will be able to document their proficiency in the use of tools, small wares and equipment in the commercial kitchen and bake shop

Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Safety

HOSP-ICA-6

Lesson Title/Focus: Kitchen safety

2 Vocabulary: safety, First Aid, food allergies,

anaphylactic shock, Fire Safety, kitchen suppression system, pilot light, MSDA Students will discuss principals of basic First Aid treatments for a foodservice environment

including basic cuts, lacerations,

HOSP-ICA-6 Analyze and examine fundamental safety skills and practices related to the

commercial kitchen.

Writing:

Literacy:

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abrasions, punctures, CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns. Students will examine and

practice correct Fire Safety procedures using correct

classifications of fire extinguishers, hood suppression systems, and emergency evacuation routes. Students will practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting using proper techniques. Students will identify gas safety issues for gas ranges and ovens, including shut off valves and pilot lights.

Students will

examine and identify

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a Material Safety Data Sheet and explain their importance when handling common foodservice

chemicals. Display manual of all MSDS for each chemical used in the kitchen, dining room, and dish room.

EOPA

www.gadoe.org

TBD

Students will be able to discuss basic First Aid treatments for food service.

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Unit/Lesson

Title Duration (Weeks) Direct Explanation Standard(s)GPS CCGPS Standard(s) Unit: Standardized Recipes and Culinary Math HOSP-ICA-7 Lesson Title/Focus: Standardized Recipes and Culinary Math 1 Vocabulary: standardized recipe, recipe terminology, “mise en place”, measuring tools, metric measures, recipe cost, cost per portion, conversions Students will define standardized recipe, the components of the recipe, and explain the reasons for use in

commercial kitchens. Students will identify recipe terminology including measurement abbreviations, instructions, and directions. Students will demonstrate the concept of recipe “mise en place” by

HOSP-ICA-7 Examine and identify standardized recipes and their role in a

commercial kitchen. Practice culinary math skills through recipe conversion and measurements. Writing:

Literacy:

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identifying and assembling ingredients and equipment for a specific recipe. Students will identify and master the use of different types of measuring tools including dry and liquid measuring cups, measuring spoons, portioning tools, and digital and electronic scales. Students will demonstrate proper use of a spring and balance scales using both US measures and metric measures. Students will

identify procedures used to calculate the cost of a

standardized recipe and cost per portion and perform

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Students will demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields. Students will follow the written

directions to prepare the recipe used above.

EOPA

Standards: http://www.nocti.org/_{http://www.nocti.org/PDFs/JobReady/}

4336_Culinary_Arts_Level-2.pdf www.gadoe.org

TBD

Students will be able to identify and demonstrate the components, use, and measuring tools, and “mise en place” of standardized recipes.

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Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Knife

Skills

Lesson Title/Focus: Knife Skills

3 Vocabulary: knives, sharpening, cutting work station, julienne, batonnet, dice, knife cuts, techniques Students will identify the different types of knives, their use, parts, and components. Students will

identify and practice proper knife safety procedures and rules.

Students will demonstrate correct knife sharpening. Students will define and demonstrate the concept of “mise en place” in setting up a cutting work station.

HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and classic knife skills.

Writing:

Literacy:

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Students will demonstrate proper knife safety,

cleaning, and storage. Students will

perform proper knife techniques for cuts such as julienne, batonnet, small, medium, and large dice using potatoes, carrots, and other vegetables.

EOPA

www.gadoe.org

TBD

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Unit/Lesson

Title Duration (Weeks) Direct Explanation Standard(s)GPS CCGPS Standard(s) Unit: Nutrition

Nutrition in food service

1 Vocabulary: USDA, nutrition, “MY PLATE”, eating disorders, food groups, nutrients, RDA, serving size, portion control, healthy menu, vegan, vegetarian Students will discuss and develop

knowledge of the importance of USDA Nutritional Guidelines such as “MY PLATE” and examine how these guidelines can be misleading and complex due to cultural constraints, eating disorders, and food allergies. Students will examine the six major food groups, nutrient

contributions of vitamins, minerals,

HOSP-ICA-9 Examine the principles of nutrition

including the six major classes of nutrients, proteins, and carbohydrates: simple,

complex, fats, vitamins, minerals, and water.

Writing:

Literacy:

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and nutrient variability within a group and daily recommended intake.

Students will define a serving size, portion control, recommended serving size, and balanced diet while maintaining a correct nutritional intake.

Students will examine current trends and issues in food and nutrition, fad diets, proper weight loss

techniques, and how these fit into healthy menu options. Students will

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food service operation must address these allergies. Students will identify menu requirements for various diets such as vegan, vegetarian, low sodium, and low calorie.

Students will

demonstrate healthy cooking techniques.

EOPA

www.gadoe.org

SLO

Targets:

Students will be able to discuss the six major food groups, nutrition, and “MY PLATE” as it relates to serving size, portion control, and a balance diet.

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Unit/Lesson

Title Duration (Weeks) Direct Explanation Standard(s)GPS CCGPS Standard(s) Unit: Food

service products

Food service products handling and storage

2 Vocabulary: protein, beef, pork, seafood, dairy, contaminants, handling, storage, grains, legumes, milled product, herbs, spices, oils, vinegars, seasonings, flours, sugars

Students will identify proteins such as poultry, beef, pork, seafood, and dairy, and examine the potential contaminants associated with and proper

handling/storage procedures. Students will identify types of fruits and vegetables and proper handling/ storage procedures. Students will

HOSP-ICA-10 Identify various food products used in a commercial foodservice operation and list the proper handling and storage

procedures for each.

Writing:

Literacy:

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identify types of grains, legumes, and milled products and proper

handling/storage procedures. Students will identify and

distinguish between herbs, spices, oils, vinegars, seasonings, and their uses and proper

handling/storage procedures. Students will identify types of flours, sugars and other ingredients commonly used in a bake shop and their proper

handling/storage procedures.

EOPA

www.gadoe.org

TBD

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Targets: milled products, herbs, spices, seasonings, oils, vinegars, flours, and sugars.

Students will be able to identify the proper handling and storage procedures for proteins, fruits, vegetables, grains, legumes, milled products, herbs, spices, seasonings, oils, vinegars, flours, and sugars.

Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Front of

the House

HOSP-ICA-12

Front of the house and catering operations 3 Vocabulary: catering, FOH, service staff, customer service, menu up selling, table setting, Students will describe the traditional service staff for a restaurant and for catered events, and list the duties and

responsibilities of each.

Students will identify and use proper techniques for greeting, seating, and presenting the menu to customers, and dramatize ways of describing and recommending menu

HOSP-ICA-12 Identify and apply front of the house techniques and methods of operation used in restaurants and catering services. Writing:

Literacy:

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items to guests. Students will demonstrate an understanding of guest service and customer relations including handling of difficult situations and accommodations for the disabled. Students will demonstrate the general rules of table setting and service, and identify the types of flatware, china, hollowware, and glassware and explain the specific uses of each.

Students will identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both.

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demonstrate proficiency for various napkin folds.

EOPA

www.gadoe.org

SLO

Targets: Students will be able to describe traditional service staff, their duties and responsibilities.Students will be able to demonstrate guest service and customer relations, good, bad, and difficult customers. Students will be able to demonstrate general rules of table setting and service, napkin folds, and dining etiquette.

Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Sustainability HOSP-ICA-13 Lesson Title/Focus: Sustainability 2 Vocabulary:

Students will define sustainability, recyclable, reusable, energy efficient, “food miles”, carbon footprint, and biodegradable. Students will compare different types of composting and identify

products appropriate

HOSP-ICA-13 Identify and become aware of the many aspects related to sustainability of our resources and the economic aspect to foster awareness of sustainability issues impacting the culinary industry. Writing:

Literacy:

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for composting. Students will identify

environmentally friendly cleaning products that could be utilized in place of current products used. Be sure to keep in mind comparable cost comparisons. Students will list products being used in your kitchen/lab that could be recycled. Students will

research and present recycling and composting policies in your municipality. Students will

conduct a survey to identify a variety of areas where waste control can be utilized in the kitchen.

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EOPA

Standards: http://www.nocti.org/_{http://www.nocti.org/PDFs/JobReady/}

4336_Culinary_Arts_Level-2.pdf www.gadoe.org

TBD

Students will be able to define and list products used in the commercial kitchen for sustainability, recycling, reuse, energy efficient, “food miles”, carbon footprint, and biodegradable.

Students will be able to compare different types of composting products.

Students will be able to describe state and local policies for composting and recycling and how to minimize it in the kitchen.

Duration

GPS

Standard(s) CCGPS Standard(s) Unit: Cooking

Methods

Cooking Methods

8 Vocabulary: Students will identify basic food cooking methods such as dry heat, moist heat, and combination cooking. Students will demonstrate basic dry heat cooking methods including sauté, griddle, pan-fry, deep pan-fry, baking, roasting, and

HOSP-ICA-14 Examine and practice cooking methods, techniques, and preparations such as dry heat and moist heat methods.

Writing:

Literacy:

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grilling. Students will demonstrate basic moist heat cooking methods including poaching,

simmering, boiling, and steaming. Students will demonstrate basic combination cooking methods including stewing and braising. Students will

demonstrate use and application of microwave cooking method.

Students will explain concept of “sous vide” cooking method and current applications.

EOPA

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SLO