10 Units of Foreign Language/Visual & Performing Arts/Technical Education credit required for graduation

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1 ACALANES UNION HIGH SCHOOL DISTRICT Adopted: 1/14/04 VOCATION/CAREER/TECHNICAL ED Culinary Arts Program COURSE TITLE: COURSE CODE: CULINARY ARTS OCCUPATIONS T0815e GRADE LEVEL: Grades COURSE LENGTH: 1 Year PREREQUISITE: Foods 1 and Foods 2 CREDIT: UC/CSU CREDIT: 10 Units None GRADUATION REQUIREMENT: 10 Units of Foreign Language/Visual & Performing Arts/Technical Education credit required for graduation STANDARDS AND BENCHMARKS: COURSE DESCRIPTION: COURSE GOALS: TEXTBOOK MATERIALS: TEACHER RESOURCES: CULINARY ARTS: 1A,1D,1E,1F,1G, 2A, 2C, 2D, 3A, 3D, 3F, 4A, 4D, 5A, 5B, 5D, 5E, 6A, 6B, 6C, 6E, 7A, 7C, 8F, 8J, 8K, 8L, 8M, 9A, 9B, 9C, 9D, 9E, 10A, 10B, 10D, 11A, 11C, 11D, 11E, 12A, 12B, 12C, 12D, 12E, 13A, 13B, 13C Culinary Arts Occupations is the capstone course designed to prepare students for entry-level career opportunities and career paths related to culinary arts. Students will explore the creative and technical side of culinary arts. The student will: 1. Understand the breadth of the food service and hospitality industry. 2. Understand the principles of safe and sanitary food handling. 3. Understand the use of equipment and technology in food service production 4. Understand customer expectations 5. Understand food preparation skills used by bakers, chefs, and caterers 6. Understand the skills needed to perform all jobs in the food service business 7. Exhibit critical and creative thinking, logical reasoning and problem-solving skills. Culinary Essentials, Johnson & Wales, Glencoe/McGraw 2002 Guide to Good Food, Largen/Bence, Goodhart Wilcox 2002 Food TV Channel 35, Culinary Academy, HomeChef; FENI; www. epicurious.com

2 FOOD SERVICE INDUSTRY 1.0 Students will understand the breadth of the food service and hospitality industry, including career opportunities and the role of this industry in local and state economics. 1.1 Compare the functions and roles of the various segments of the food service and hospitality industry. 1.2 Describe the range of career opportunities, income, career paths, and strategies for obtaining employment and advancing in the food service and hospitality industry. 1.3 Identify the potential impact that careers in the food service and hospitality industry have on achieving a balance between personal and professional life. 1.4 Explain the benefits of joining professional and trade organizations that relate to the food service and hospitality industry. 1.5 Identify the knowledge, skills, aptitudes, and behaviors that can be transferred to higher levels of employment in the career pathway or to other fields A 1D 1E 1F 1G Portfolio SAFETY 2.0 Students will understand safe work habits, security, and emergency procedures for employment in food service and hospitality establishments. 2.1 Describe guidelines for the security of employees and guests. 2.2 Describe procedures for handling and reporting accidents A 2C Labs and Teacher Evaluation Culinary Arts Occupations Course of Study.doc Page 2 of 9

3 2.3 Explain the role of the California Occupational Safety and Health Administration (Cal/OSHA) in regulating practices in the food service and hospitality industry. 2D Tests, Quizzes SANITATION 3.0 Students will understand the principles of sanitation and safe food handling. 3.1 Describe specific principles of Hazard Analysis Critical Control Point (HACCP). 3.2 Describe and follow local, state, and federal sanitation regulations for food service establishments. 3.3 Describe the process for making flowcharts of recipes, from receiving the ingredients to preparing and serving the food A 3D 3F Lab Evaluation Work TECHNOLOGY AND EQUIPMENT 4.0 Students will understand the use of technology, tools, utensils, appliance, and equipment needed in food service production. 4.1 Identify technology, tools, utensils, appliances, and equipment according to their functions in food production. 4.2 Describe emerging technology for the food service and hospitality industry A 4D Tests, Quizzes THE PLANT 5.0 Students will understand the operational procedures that result in a well-maintained and clean physical plant. 5.1 Explain the importance of following operational checklists A Lab Evaluations Culinary Arts Occupations Course of Study.doc Page 3 of 9

4 5.2 Describe the repair and preventive maintenance of equipment. 5.3 Use technology in the management of the food service and hospitality industry. 5.4 Pack and discard trash and clean and inspect the facilities. 5B 5D 5E CUSTOMER EXPECTATION 6.0 Students will understand factors that contribute to exceeding customers and guests expectations. 6.1 Explain principles and skills of service for customers and guests. 6.2 Identify potential barriers and make reasonable accommodations for customers with disabilities. 6.3 Anticipate and respond to requests or complaints from guests and customers. 6.4 Prepare and present bill to customers and process payments, making and counting back change A 6B 6C 6E Practical Test, Lab, Catered meal DIETARY GUIDELINES 7.0 Students will understand approved dietary guidelines and ways in which food preparation affects nutritional values. 7.1 Describe nutritional principles and concepts related to menu applications outlined in the (American Dietetic Association (ADA) guidelines. 7.2 Interpret nutritional and ingredient information from food labels and nutrition information sheets A 7C Portfolio Culinary Arts Occupations Course of Study.doc Page 4 of 9

5 PREPARATION SKILLS 8.0 Students will understand food preparation in professional and institutional kitchens, including skills used by chefs, bakers, and caterers. 8.1 Plan the production schedule so that foods are ready at serving time. 8.2 Design and create menus for special occasions. 8.3 Estimate food, beverage, labor, and other costs. 8.4 Make a worksheet and assemble supplies for preparation. 8.5 Prepare a variety of food items, including advanced recipes and catering menus. Stocks, soup, sauces Meats, fish, poultry Vegetables Breakfast & dairy products Bakeshop, yeast products, pastries Buffet service Custards & sauces 8.0 8J 8K 8L 8M 8F Portfolio, Product evaluation 15% of FOOD SERVICE BUSINESS 9.0 Students will understand the procedures and skills needed to perform side work, serve customers, set up and clear tables, and process cash and credit transactions. 9.1 Describe opening, closing, change-of-shift, and preparatory work duties. 9.2 Identify and use proper techniques for greeting, seating and presenting menus to customers A 9B Portfolio, Culinary Arts Occupations Course of Study.doc Page 5 of 9

6 9.3 Use appropriate, effective, and efficient techniques for writing food and beverage orders and relay orders to the kitchen through the use of manual or automated systems. 9C 9.4 Use safe, efficient and proper procedures for setting, serving, maintaining, and busing tables. 9D 9.5 Portion food accurately during food preparation and serving by using specified portioning tables. 9E MARKETING 10.0 Students will understand the purpose and strategies of marketing and the foundation of tactical marketing applications, including publicity, promotion, public relations, and product development Explain the difference between vision and mission in the food service industry Define marketing and product development as it relates to the food service industry Describe the process for conducting an analysis of competition. 10A 10B 10D Portfolio Culinary Arts Occupations Course of Study.doc Page 6 of 9

7 COST EFFICIENCY 11.0 Students will understand the process and importance of the costing process and cost analysis in the food service and hospitality industry % of 11.1 Describe the key components of a profit and loss statement Estimate the effect of portion control on waste and loss and its impact on profit and loss Explain controllable and occupational costs in the food service industry Describe the importance of the menu as the primary source of revenue generation and cost control. 11A 11C 11D 11E Class, Practical Exams BUSINESS PLAN 12.0 Students will understand the principles of conceptualizing, establishing, and operating a business Research and interpret market conditions to establish a business Investigate available resources that help in setting up small businesses Describe the components of a business plan Outline steps in setting up and starting a business Describe the role that human resources play in the success of a small business A 12B 12C 12D 12E Portfolio Culinary Arts Occupations Course of Study.doc Page 7 of 9

8 CRITICAL THINKING, PROBLEM SOLVING, LOGIC 13.0 Students will exhibit critical and creative thinking, logical reasoning, and problem-solving skills % of 13.1 Identify issues and problems in the food service and hospitality industry and offer possible solutions Consider multiple options for completing work tasks and apply appropriate problem-solving strategies to work-related issues Apply creative thinking skills to identify and present new ways to perform work effectively. 13A 13B 13C Culinary Arts Occupations Course of Study.doc Page 8 of 9

9 CULINARY ARTS OCCUPATIONS TEACHING STRATEGIES AND PROCEDURES Videos Lab work Field Trips Projects Reading Demos with overheads Lectures Computer work GRADING GUIDELINES Lab work 30% Class Participation 5% Projects 5% Quizzes/Tests 10% Class work/homework 10% Portfolio 40% Culinary Arts Occupations Course of Study.doc Page 9 of 9

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