WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM

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1 Term 1 Students will be able to identify ingredients and prepare dressings and dips. Students will be able to understand the garde mange station. Students will be able to identify ingredients for and different types of salads. Students will be able to identify different types of cheese. Students will explain how to purchase, handle, store, cook and serve cheese. Students will be able to identify specific elements and types of cold food presentation. Students will be able to prepare centerpieces and garnishes. Timeline Content/Topic Standards Resources Chapter 10.1 Dressings and Dips 2.F F F Chapter 10.2 Salads 2.F F Chapter 10.3 Cheese Chapter 10.4 Cold Food Presentation End of Chapter Teacher Generated Test

2 Term 2 Student will understand the elements of basic sandwich preparation. Student will be able to assemble the proper muse en place for making sandwiches. Student will be able to identify types of hot and cold sandwiches. Student will identify thetypes of appetizers and hors d oeuvres. Student will be able to assemble and present appetizers and hors d oeuvres. Timeline Content/Topic Standards Resources Term Two Chapter 11.1 Sandwiches 2.F F Term Two Chapter 11.2 Appetizers and Hors d Oeuvres 2.F F F F F.10.05

3 Term 3 Student will be able to identify types and categories of fruits and vegetables. Student will be able to properly select and store fruit and vegetables. Student will be able to properly preare, cook and serve fruits and vegetables. Timeline Content/Topic Standards Resources Chapter 12.1 Fruit 2.F F Chapter 12.2 Vegetables 2.F.10.02

4 Term 3 Student will be able to identify grains, legumes, pasta and their preferred cooking method. Student will be able to select and store grains, legumes and pasta. Student will be able to properly prepare and present grains, legumes and pasta for service. Timeline Content/Topic Standards Resources Chapter 13.1 Rice and other Grains 2.F F Chapter 13.2 Beans and Other legumes 2.F F Chapter 13.3 Pasta

5 Term 4 Student will identify restaurant personnel. Student will be able to work the front door, greet and seat diners. Student will be able to identify, clean and properly use service ware. Student will be able to identify styles of service and properly serve guests. Student will be able to handle problems and customer complaints. Timeline Content/Topic Standards Resources Chapter 20.1 Restaurant Personnel 2.C Chapter 20.2 Service Tools and Utensils Chapter 20.3 Serving the Meal Chapter 20.4 handling Complaints and Problems

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