CURRICULUM MAP: 10078.map
Culinary Arts (SCP) 784
TIME FRAME: 1 semester
GRADE: 11-12
CONTACT:
MAP LEVEL: 1
13.0 FAMILY & CONSUMER SCIENCES
02.0 HEALTH AND SAFETY
02.0.1.0.2
-- Students will select foods that are low in salt, sugar and fat
27.5 SCIENCE - SCI & TECH IN SOCIETY (XI)
27.5.11.2.23
-- Students will identify the sources of common foods and classify them by their basic food groups.
27.5.11.7.21
-- Students will describe how freezing, dehydration, pickling and irradiation prevent food spoilage caused by bacteria.
05.0 MATHEMATICS
05.0.2.9.2
-- Students will apply and explain procedures for performing calculations with whole numbers, decimals, factions and integers
05.0.5.9.3
-- Students will choose appropriate tools and techniques to measure quantities to specified degrees of precision and accuracy
12.0 BUSINESS EDUCATION
12.0.4.9.2
-- Students will apply basic social communication skills in personal and professional situations.
1. What can food service workers do to prevent the outbreak of foodborne illness?
2. What is the role of nutrition in menu planning?
3. How can a menu be altered to respond to dietary restrictions?
4. How does food presentation affect customer satisfaction?
5. What is the role of each ingredient in the baking process?
This course focuses on:
Safety & sanitation in the private and commercial kitchen
Nutrition
Cost of Ingredients
* Menu
* Converting recipes
Equipment
Baking & cooking
Careers in the culinary arts industry
Sudent will be able to:
1. Evaluate quality of final product
2. Plan effective use of time & resources
3. Perform techniques such as vegetable cuts, safe lifting, and thermometer calibration
4. Identify expenses of a food service establishment
5. Calculate ingredient equivalents & recipe conversions
6. Demonstrate portion control & recipe costs
7. Evaluate effect of cooking technique on nutritional value, texture, color, aroma & flavor
8. Recognize importance of food presentation
Student will:
Practice personal hygiene
Handle food in the appropriate manner in labs
Be able to identify sources of contamination in the flow of food from vendor to customer
List foods that commonly cause allergic reactions
Select cooking method for best nutrient retention
Select a variety of foods to comprise a meal
Plan catered meals
Make a meal visually attractive
Be able to do vegetable cuts & apple bird
Use various baking ingredients
Evaluate effect of ingredients on final baked product
Lab work
Quizzes
Skill tests
Research projects
Oral presentations
Homework
Demonstrate food preparation
Glow germ activity
Reward luncheon
Field trip to food production facility
Field trip to culinary school
Textbook
Videos
Worksheets
Recipes
Internet
Library