Course Title Number: Culinary Arts I
Course Number 20.53210
Teacher:
Chef JuneWeek(s): 36
Unit/Lesson Title
Duration
(Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit:
Employability Skills & CTSO’s HOSP-CAI-1
Lesson Title/Focus: Employability Skills & CTSO’s
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 questions resulting in innovative procedures, methods, and products. HOSP-CAI-1 Demonstrate employability skills required by business and industry.
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:
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.
Students will apply the appropriate 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.
behavior, and language.
EOPA Standards:
http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: 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.
The students will be able to display professionalism through dress, behavior and language.
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Safety and Sanitation
HOSP–CAI-2
Lesson Title/Focus: Basic sanitation skills and practice
4 Key Vocabulary:
Hazardous Food, High Risk Populations, Microorganisms, Food-borne Illness, HACCP, FIFO, FATTOM,
Students will be able to identify characteristics of potentially hazardous foods, food contamination behaviors and microorganisms related to food spoilage.
HOSP–CAI-2
Examine and apply the principals of food sanitation and safety in foodservice operations and kitchen environments to achieve a nationally recognized food safety certificate.
Writing:
L11-12WHST4: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
Literacy:
Students will be able to identify common allergens and food-borne illnesses.
Students will be able to demonstrate proper receiving, storage, handling and preparation of raw and ready to eat, perishable and semi-perishable foods.
.
Students will be able to
demonstrate proper receiving, food handling, storage, rotating
inventory, preparation.
Students will be able to demonstrate waste disposal, recycling methods, proper cleaning materials and sanitizers.
Students will be able to identify OSHA, HACCP, sanitation and safety codes.
Students should pass a ServSafe Food Protection Manager Certification.
in a text by paraphrasing them in simpler but still accurate terms. Text Complexity:
Text Type: article, novel, blog, textbook, DVD, other Lexile Range: __1200L_______
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
SLO Standards: TBD Learning
Targets:
Students will be able to identify characteristics of potentially hazardous foods, food contamination behaviors and microorganisms related to food spoilage.
Students will be able to identify common allergens and food-borne illnesses.
Students will be able to demonstrate proper receiving, storage, handling and preparation of raw and ready to eat, perishable and semi-perishable foods.
Students will be able to demonstrate proper receiving, food handling, storage, rotating inventory, preparation. Students will be able to demonstrate waste disposal, recycling methods, proper cleaning materials and sanitizers. Students will be able to identify OSHA, HACCP, sanitation and safety codes.
Students should be able to obtain a passing score on the ServSafe Food Protection Manager Certification.
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Professional Kitchen Equipment HOSP-CAI-3
Lesson Title/Focus: Commercial Kitchen Equipment
2 Vocabulary: convection oven, deep fat fryer, steam jacket kettle, tilt skillet, manual cleaning, dish machine cleaning, reach-in freezer, tools, Smallwares, fixed equipment
Students will demonstrate proper procedures for operating, cleaning and maintaining professional
HOSP-CAI-3 Acquire and apply basic knowledge of using and
maintaining
professional kitchen equipment.
Writing:
kitchen equipment including ranges, convection ovens, deep fat fryers, steam cabinets, floor mixers, steam jacket kettles, tilt skillets, grills, griddles, microwave ovens, refrigerators and freezers, etc.
Students will demonstrate the proper manual and dish machine cleaning for dishes, glassware, flatware, pots and pans, etc.
Students will show how to properly store food supplies in reach-in and walk-in refrigerators, and walk-in freezers.
Students will demonstrate the proper use of the various measuring tools such as ladles, scales, scoops, and measuring cups and spoons to weigh, measure, and portion.
Students will demonstrate proper use of food processors, table top mixers, blenders, brewing equipment for coffee and tea, ice cream freezers, portable induction ranges, portable butane burners.
Students will explain the function
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:
and use of hot and cold holding and serving equipment.
Students will demonstrate the proper use of chemicals used in the kitchen, including detergents, degreasers, oven cleaners and sanitizers.
Students will demonstrate an understanding of the rules, legal and safety issues regarding the use of a meat slicer and where
applicable the operation of a meat slicer.
Students will demonstrate, with instructor supervision, the various uses of a mandoline.
Students will distinguish between the various metals and the
properties used for small wares, pots and pans, and fixed
equipment.
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Targets: equipment, smallwares, tools and gadgets.
Students will demonstrate proper manual and dishwasher washing of dishes, pots, and etc based on materials products are made from. Students will demonstrate how to properly store, label and remove product from dry storage, walk-in/reach-in cooler and freezer. Students will demonstrate how to properly set up, hold and break down hot and cold holding & serving equipment.
Students will demonstrate how to properly use chemicals in the kitchen.
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Standardized Recipes and Culinary Math
HOSP-CAI-4
Lesson Title/Focus: Math and the recipe
3 Vocabulary: weights, measures, scale, metric, U.S. measurements, conversions, equivalent, calculate, yield
students will identify and use weights and measures to demonstrate proper scaling and measurement techniques including
HOSP-CAI-4 Demonstrate basic knowledge in business and culinary math skills.
Writing:
L11-12WHST4: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
both U.S. measurements and metric measurements.
Students will demonstrate, solve, and apply standard recipe
conversions.
Students will convert standardized recipes to metric measurements.
Students will develop and use a list of equivalent measurements of various ingredients.
Students will calculate “as purchased” and “edible portions” yields for various food items including vegetables, meats, poultry and seafood.
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 Lexile Range: __1200L_______
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to demonstrate proper scaling and measuring techniques.
Students will be able to demonstrate standard recipe conversions in U.S. and metric using equivalents and abbreviations.
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s) Unit: Knife
Skills/Cooking Principles & Processes
HOSP-CAI-5
Lesson Title/Focus: Knife Skills/Cooking Principles & Processes
4 Vocabulary: herbs, spices, oils, vinegars, marinade, dry rub, “mise en place”, Knife cuts, cooking techniques, convenience foods, fabricate, wholesale, retail
Students will identify and demonstrate the use of fresh and dried herbs and spices, spice blends, oils, vinegars, marinades, and dry rubs.
Students will apply effective “mise en place” through lab practice.
Students will demonstrate competency skills for the proper knife cuts such as julienne,
HOSP-CAI-5
Identify and demonstrate the principles and
processes of cooking in a
professional kitchen. 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:
battonet, brunoise, paysanne, small, medium, and large dice, rondele, concasse and oblique.
Students will demonstrate cooking techniques such as blanching and sweating.
Students will discuss applicability to a food-service operation of convenience, value-added, further processed, or par-cooked food items.
Students will fabricate a whole chicken and explain the concept of cost and wholesale/retail pricing on whole versus parts.
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to identify and demonstrate the use of fresh and dried herbs and spices, spice blends, oils, vinegars, marinades, and dry rubs.
Students will be able to demonstrate competency skills for proper knife cuts
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s) Unit: Cooking Methods
HOSP-CAI-6
Lesson Title/Focus:
Cooking Methods
5 Vocabulary: cooking methods, dry heat, moist heat, dry heat, mother sauces, roasted garlic
Students will prepare a variety of food ingredients and recipes using moist heat cooking method
including blanching, boiling, steaming, and poaching.
Students will prepare a variety of food ingredients and recipes using dry cooking methods, including sauté, pan frying, deep-frying, baking, roasting, grilling, and broiling.
Students will prepare a variety of ingredients and recipes using combination-cooking methods
HOSP-CAI-6
Examine the various cooking methods, techniques, and preparations such as dry heat, combination and moist heat
methods. Perform basic food
preparations of poultry, meat, dairy, fruits, and vegetables using proper
commercial kitchen equipment and techniques to examine these fundamental methods, as applied in a commercial kitchen.
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:
including braising and stewing.
Students will define and prepare basic chicken, vegetable and meat stocks.
Students will define and prepare sauces including the five mother sauces and their common
derivatives.
Students will define and prepare soup types including consommé, clear and cream soups, regional and international soups.
Students will identify and prepare various breakfast foods to include breakfast meats, eggs, cereals, and batter products.
Students will roast whole garlic and utilize in a recipe.
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to prepare 2 or more cooking techniques in each of the 3 cooking methods. Students will be able to prepare a basic stock for chicken, vegetable and meat and roast vegetables.
Unit/Lesson Title Duration
(Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Bakery HOSP-CAI-7
Lesson Title/Focus: Baking and Pastry
3 Vocabulary: baker’s scale, non-yeast, quick breads, pie dough
Students will define basic baking terms; identify fixed equipment, small wares and utensils used in baking and describe their proper use and care.
Students will identify ingredients used in baking, describing their properties, and listing their functions and uses in recipes.
Students will convert baking
HOSP-CAI-7 Identify and apply fundamentals of baking in the preparation and production of baked food products and will identify and use equipment normally found in the bakeshop.
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:
recipes to metric measurements.
Students will define baker’s formula for use in recipes
development and demonstrate the use of a baker’s scale.
Students will prepare non yeast baked goods to include biscuits, quick breads, muffins, basic pie dough, fruit pies, and cookie varieties using recipes converted to metric measurements.
Lexile Range: __1200L_______
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to define terms, describe their proper use and care of equipment, small wares and tools in in baking Students will be able to identify and tell the function of basic ingredients used in baking.
Unit/Lesson Title
Healthy Diet Issues
Duration
(Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Diet and Health Issues in Food Service HOSP-CAI-8
Lesson Title/Focus:
Diet and health issues in food service
3 Vocabulary: RDI, daily caloric intake, nutrients, serving size, portion control, obesity, trends, fad diets, weight loss, healthy menu options
Students will analyze and develop a daily and week personal menu that reflects the RDI values including the six major nutrients and caloric daily intakes.
Students will identify and demonstrate appropriate serving sizes and portion control as related to dietary needs as compared to current industry trends with specific emphasis on obesity.
Students will examine current trends and issues in food and nutrition, fad diets and proper weight loss techniques and discuss how they fit in healthy menu
HOSP-CAI-8
Examine the nutritional concepts that affect the food service industry today with emphasis on a healthy diets, allergies, and obesity issues.
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:
options.
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to analyze and develop a daily and week personal menu that reflects the RDI values including the six major nutrients and caloric daily intakes.
Students will be able to demonstrate appropriate serving sizes, portion control.
Students will be able to examine current trends and issues in food and nutrition, fad diets and proper weight loss techniques and discuss how they fit in healthy menu options.
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Human Relations and Professionalism HOSP-CAI-9
2 Vocabulary: management, leadership qualities, management scenarios, ethical work habits,
HOSP-CAI-9
Lesson Title/Focus: Human Relations and Professionalism
integrity, mock, job interview, proper dress, dining etiquette, resume, job application, letters of recommendation, thank you notes, portfolio, awards, assessments, sexual harassment, discrimination, termination, tax forms, E-Verify program
Students will identify and exhibit appropriate oral and written communications on a personal and professional level.
Students will identify and research management leadership and describe leadership qualities such as honesty and integrity, fairness, responsible behavior, ethical work habits, passion for goals, positive attitude, initiative, enthusiasm and empathy.
Students will select a management crisis situation and role play the scenario and solutions to managing the situation.
Students will research proper dress, dining etiquette, verbal
communication skills and
appropriate behaviors during a job
and management skills in both personal and professional aspects and levels.
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:
interview and perform a mock job interview with student
demonstrating proper dress,
behavior and communication skills.
Students will research the various “do’s and don’ts” of the behaviors involved in being employed.
Students will prepare or update personal resume; prepare job applications, letters of
recommendations and thank you notes.
Students will maintain a personal portfolio to include documents supporting skills and creative talents, awards, assessments, etc.
Students will identify and research legal issues of employment to include sexual harassment, discriminations, American
Disabilities Act, work hour issues, overtime pay, progress discipline, terminations; Georgia “Right to Work” status,
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to perform a mock job interview with student demonstrating proper dress, behavior and communication skills. Students will be able to dress, communicate and behave appropriately for a mock job interview.
Students will be able to demonstrate management leadership qualities, stress and employee conflict resolution and how to handle crisis situations.
Students will be list and dramatize work place “do’s and don’ts”.
Students will be able to create their resume, cover letter, ask for letters of recommendations and thank you notes. Students will be able to identify legal issues of employment
Unit/Lesson Title Duration (Weeks) Direct Explanation GPS Standard(s) CCGPS Standard(s)
Unit: Menu Planning
Lesson Title/Focus: Menu Planning
quick service, casual, contract food service, dine dining, vegetarian, reduced sodium, menu design concept, truth-in-menu, entrée, appetizer
Students will identify and research basic written menu planning principles discussing the various types of restaurant menus: a la carte, table d'hote, California, du jour, and cycle and their
importance to the overall operation of the facility.
Students will identify and describe various foodservice restaurant styles such as quick service, casual, family dining, institutional
(contract food services), and fine dining.
Students will identify menu
requirements for various diets such as food allergies, vegetarian, reduced sodium, and/or low calorie.
Students will aalyze various restaurant menus and identify standard menu layout and design concept.
planning fundamentals for various food-service types and for various diets and allergies.
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:
Students will create and design a menu layout for a fictitious restaurant with menu item
descriptions that follow established truth-in-menu guidelines. Define terminology for classical French garnishes for hot foods and incorporate in menu descriptions.
Students will write a catering menu for a fictitious catering business using descriptive selling
terminology to include entrees, salads, appetizers, beverages and desserts.
EOPA Standards: http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD
Learning Targets:
Students will be able to identify basic types of restaurant menus and styles; menu layout and design concepts.
Students will be able to identify menu requirements for various diets such as food allergies, vegetarian, reduced sodium, and/or low calorie.
Unit/Lesson
Title Duration (Weeks) ExplanationDirect Standard(s)GPS CCGPS Standard(s) Unit: Kitchen
& Bakery Purchasing HOSP-CAI-11 Lesson Title/Focus: Purchasing for the Kitchen & Bakery 3 Vocabulary: purveyors, purchasing specifications, classify, wholesome, price comparisons, recipe cost, seasonality Students will analyze the requirements for selecting food, chemical, and disposable product purveyors. Students will research the concept of product purchasing
specifications and their importance in purchasing decisions and identify product specifications for purchasing meat, poultry, seafood, dairy and staple food items.
HOSP-CAI-11 Identify various foods used in a commercial kitchen and bake shop and analyze the purchasing procedures for each.
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:
Students will identify
terminology used to classify sizes, types and quantities of meats, poultry, seafood, dairy products, fresh fruits and
vegetables, canned food products, including
definitions such as can sizes and bushel and peck measurements.
Students will research methods for determining price comparisons on specified products based on wholesale purveyor price lists.
kitchen labs.
Students will research and explain the effect seasonality of fresh fruit and vegetables has on availability and pricing and the impact on menu planning and purchasing
decisions. Including the pros and cons related to product sustainability, food miles, and “carbon footprints.”
EOPA Standards:
http://www.nocti.org/
http://www.nocti.org/PDFs/JobReady/4336_Culinary_Arts_Level-2.pdf
www.gadoe.org
SLO Standards: TBD Learning
Targets:
Students will be able to explain requirements for selecting food, chemical, and disposable product purveyors. Students will be able to read and understand product purchasing specifications and demonstrate price comparisons based on price lists
