Course Overview Name of Course Name of Department: Course Summary: Course Description: Course Expectation: Course Essential Questions (Big Ideas):

Transcription

1 Name of Course: Culinary 1 Course Overview Name of Department: Family and Consumer Science Course Summary: Culinary 1 is the basic course of sanitation, safety, weights and measures, food preparation, baking, food history, world cultures, and current events in food. This course is for anyone who enjoys learning about food as well as those students who are interested in a career in culinary arts. Course content involves: basic concepts of food preparation, meal planning, shopping, basic skills instruction and critical thinking skills. Course Description: This course will give students a basic foundation in culinary arts. Subjects that will be addressed are safety and sanitation, breakfast preparation, baking, knife skills, basic cooking methods, and sandwich and salad preparations. Course Expectation: Students will develop the basic cooking skills that are necessary in order to compete for an entry level position in the foodservice industry as well as have a better understanding of the skills and dedication needed for a two-year college-level culinary school program. Course Essential Questions (Big Ideas): Why is it necessary to acquaint students with lab and classroom guidelines? How can students demonstrate safe work habits in the kitchen? What kind of meals can be produced using introductory culinary techniques? How has the role of chef evolved within the foodservice industry? How do changes in temperature and consistency affect the properties of food? If the properties of food are not changed by heat, what are the other methods that could be utilized in its preparation? What are the challenges faced when food is touched by the human hand? How can hazards be encountered from the purchasing of the food to serving the food? How does preventative maintenance in the kitchen assist in controlling the possibility of foodborne illness? How do government regulations of food affect you? How has food impacted the course of world history? How has a regions culture been altered by food? What significance does food play in current events? Do current events affect food or does food affect current events? Alignment with New Jersey core curriculum content Standards: : A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1).1-.11

2 A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1) B.1.a, c.1.a, c.1.b, D.1.a, B.2.a, D.2.a, A.3.b, c.3.a, D.3.a, D.3.b, c.5.a, D.5.d, B.6.a, D.6.a, B.7.a, c.15.b, B.16.a, c.16.c, D.16.a, B.1.a-.b, c.1.b-.c, D.1.a-.f, c.3.b, D.3.d-.e Common Core: CCSS. Math.Content.3.MD.A.2, CCSS.Math.Content.4.MD.A.1, CCSS.Math.Content.4.M.D.A.2, CCSS.Math.Content.5.NF.B.7c, CCS.Math.Content.5.NF.B.3, CCSS.Math.Content.4.NF.B.4c, CCSS. ELA_Literacy.SL , CCSS. ELA_Literacy.SL , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH Course Requirements and Major Assignments: Classwork A composite of all assignments collected, which will include: textbook, handouts, and other written assignments. Projects Cooking labs along with assignments Exams Quizzes Unit Tests 2

3 3 Content Topic Course Content Outline/Pacing Guide Kitchen safety and sanitation Kitchen tools and equipment Kitchen math The foodservice industry Breakfast preparation Quick Breads Cookies, Brownies Soups American and Italian style pasta Basic cooking principles Salads and salad dressings Sandwiches Food history Chocolate Course Title: Culinary 1 Timeline on-going 1-2 week 2 weeks 1-2 weeks 3 weeks 3 weeks 3 weeks 3 weeks 3 weeks 4-6 weeks 3-4 weeks 3 weeks on-going 3 weeks Department: Family and Consumer Science Course Guide/Pacing Guide Unit # Unit Title Duration: Weeks & School Calendar 1 Beginning your professional foodservice experience 8 weeks 2 Basic principles of cooking 16 weeks 3 Food Service Sanitation On-Going 4 The influence of food on history, culture, and current events On-Going

4 Course Unit 1 Unit-1 Title: Beginning your professional foodservice experience (Culinary 1) Duration: 8 weeks New Jersey Curriculum Content Standard(s) addressed: A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1) Common Core: CCSS. Math.Content.3.MD.A.2, CCSS.Math.Content.4.MD.A.1, CCSS.Math.Content.4.M.D.A.2, CCSS.Math.Content.5.NF.B.7c, CCS.Math.Content.5.NF.B.3, CCSS.Math.Content.4.NF.B.4c, CCSS. ELA_Literacy.SL , CCSS. ELA_Literacy.SL , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , Desired Results Understandings: Students will understand that: It is important for everyone to work carefully and with constant attention to the rules of safety. There are lab organization rules that must be followed when preparing food in his/her assigned kitchen. Thorough knowledge of equipment is essential for success in the kitchen. A thorough knowledge of units of measurement is necessary to converting recipe yields. Mastery of introductory cooking techniques is necessary before any young professional can move onto more intricate techniques. Students will know How to prevent accidents in the kitchen. How to use kitchen utensils and equipment properly. How to correctly measure dry and liquid ingredients How to work as a team with fellow kitchen workers. How become a team leader within a group. How to follow the rules and regulations Essential Questions: Why is it necessary to acquaint students with lab and classroom guidelines? How can students demonstrate safe work habits in the kitchen? What kind of meals can be produced using introductory culinary techniques? Students will be able to Follow all lab and safety procedures. Have a successful cooking lab experience. Prepare basic breakfast foods. Demonstrate how to use a chef s knife properly. Demonstrate how to use all kitchen equipment properly. Learn the procedure for converting a recipe to a different yield. Prepare an assortment of quick breads 4

5 5 of a working kitchen. How to read a recipe and follow written directions. How to use introductory culinary techniques to produce breakfast foods. The value and requirements of joining the American Culinary Federation and its different levels of certification. Performance Tasks: Worksheets Lab sheets Cooking labs Lab and safety procedures Assessment Evidence Suggested Learning Activities Learning Activities: Discussion Worksheets Textbook activities and questions View videos View teacher demonstrations Students choose cooking groups and prepare assigned recipes Knife skills training. Kitchen equipment identification Simulate kitchen safety procedures Recipe conversions and food cost calculations ELL: Identify skills and qualities needed for career success. Analyze their likes, dislikes, interests, and abilities as a preliminary step in choosing a career. Other Evidence Class participation and interaction Attendance Ability to read and follow directions Successful cooking labs Unit tests Unit quizzes Formative Assessments: Exit Tickets Teacher Observation Learning Logs Benchmark Assessments Homework Classwork Summative Assessments: Quarterly Benchmarks Tests Quizzes Careers in the foodservice industry Recommended Modifications and Accommodations Work toward longer passages as skills in English increase Use visuals

6 6 Introduce key vocabulary before lesson Provide peer tutoring Use a strong student as a buddy (does not necessarily have to speak the primary language) Special Education: Allow extra time to complete assignments or tests Work in a small group Allow answers to be given orally or dictated Use large print books, Braille, or books on CD (digital text) Follow all IEP modifications/504 plan Gifted and Talented: Create an enhanced set of introductory activities (e.g. advance organizers, concept maps, concept puzzles) Provide options, alternatives and choices to differentiate and broaden the curriculum Organize and offer flexible small group learning activities Provide whole group enrichment explorations Teach cognitive and methodological skills Use center, stations, or contracts Organize integrated problem-solving simulations Propose interest-based extension activities Title 1 (At- Risk Students): Homework Leveled Reading Supplemental Assignments Specific Resources for Unit Textbook: Professional Cooking, 7 th edition Read chapter 2 Safety Read chapter 3 Tools and Equipment Read chapter 5 Menus, Recipes, and Cost Management Read chapter 24 Breakfast Preparation Read chapter 31 Quick Breads Worksheets: Professional Cooking 7 th edition Chapter 2 Teacher review of chapter and worksheets; students take notes Chapter 3 Teacher review of chapter and worksheets; students take notes Chapter 5 Teacher review of chapter and worksheets; students take notes Chapter 24 Teacher review of chapter and worksheets; students take notes Chapter 31 Teacher review of chapter and worksheets; students take notes Units of measurement Preventing accidents in the kitchen

7 7 Recipe conversion Muffins worksheets Recipe conversion Pancakes worksheets Recipe conversion Biscuits worksheets PowerPoint presentations: (All PowerPoint information is an extension of the information in the chapters themselves and are also designed to appeal to the visual learners.) Chapter 2 Chapter 3 Chapter 5 Chapter 24 Chapter 31 Teacher demonstrations: Knife skills Variety of egg preparations Variety of quick bread preparations Pancakes French toast Students to prepare: Variety of egg preparations Variety of quick bread preparations Pancakes French toast Demonstration of knife skills Video Teacher will utilize a variety of videos of professional chefs demonstrating the various techniques and methods from this unit along with worksheets: Boy Meets Grill with Bobby Flay Seasons 1-5 Throw down with Bobby Flay Seasons 1-3 Diners Drive-ins and Dives Seasons 1-4 Cake Boss Seasons 1-5 Ace of Cakes Seasons 1-6 Other food network chef video demonstrations to include Tyler Florence, Giada De Laurentis, Paula Dean, Michael Irvine, and Gordon Ramsey. Other Videos Eggs 101 and worksheets Kitchen Math: Measuring and worksheet Basic Kitchen Safety from the International Culinary Schools at the Art Institute and worksheet Knife skills DVD and worksheets Enrichment Invite a local chef to class for demonstrations and discussions with students.

8 8 General Resources for Course Paper/Pencil Folder for recipes Worksheets Internet Videos PowerPoint Textbook Applicable kitchen equipment and recipes

9 Course Unit 2 Unit- 2 Title: Basic principles of cooking (Culinary 1) Duration: 16 weeks New Jersey Curriculum Content Standard(s) addressed: A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1) Common Core: CCSS. Math.Content.3.MD.A.2, CCSS.Math.Content.4.MD.A.1, CCSS.Math.Content.4.M.D.A.2, CCSS.Math.Content.5.NF.B.7c, CCS.Math.Content.5.NF.B.3, CCSS.Math.Content.4.NF.B.4c, CCSS. ELA_Literacy.SL , CCSS. ELA_Literacy.SL , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH Desired Results Understandings: Students will understand that: The way that we cook today is the result of the work done by countless chefs over hundreds of years. Modern technology has changed the food-service industry in the 20 th century. Organization is vital to achieve an efficiently run foodservice operation. Professionalism is the key to being a successful chef. There are numerous methods in which heat is transferred to food in order to cook it. There are different cooking methods and principles for different types of foods. Cooking methods in professional kitchens are more complex than the methods used in the home kitchen. There are three basic categories of soups. Most soups are made from a good quality stock or broth. That there are seven basic cookie types There are factors responsible for a Essential Questions: How has the role of chef evolved within the foodservice industry? How do changes in temperature and consistency affect the properties of food? If the properties of food are not changed by heat, what are the other methods that could be utilized in its preparation? 9

10 cookies consistency. There are three different cookie mixing methods. Salad dressings are cooked, oil and vinegar based, or mayonnaise based. There are many different ingredients that when combined make for a quality tasting salad A good sandwich depends on your choice of the bread, spread, and filling. Students will know The major developments that significantly changed the food industry in the 20 th century. The organization of the modern kitchen. The standards of professionalism in the kitchen. The differences between moist and dry heat cooking. The factors that affect cooking times. The ways in which heat is transferred to food in order to cook it. The differences in the preparation between clear, thick and specialty soups. How to prepare the three types of salad dressings. How to divide salads into categories in order to understand how they are produced. How to produce sandwiches with different spreads, breads and fillings. Cookies come in an infinite variety of shapes, sizes, flavors, and textures. That cookie-mixing methods are much like cake-mixing methods. What qualities to look for when purchasing fresh fruit and how to trim and prepare them for use. 10 Students will be able to Describe the characteristics of various types of cuisines. Comprehend the role of the chef in today s professional kitchen. Identify seven major stations in a classical kitchen. Identify eight behavioral characteristics food-service workers should develop to achieve the highest standards. Compare and contrast the different cooking methods. Prepare a variety of dishes utilizing different cooking methods and procedures. Prepare a variety of clear, thick, and specialty soups. Describe and identify different soups by their correct classifications. Bake a variety of cookies utilizing different mixing methods. Identify the major salad dressing ingredients. Identify the different parts of a salad. Identify and describe the five types of salads. Prepare a variety of salads and salad dressings. Identify and describe the various types of sandwiches. Identify and describe the various types of breads, spreads, and fillings for sandwiches. Prepare and serve a variety of sandwiches. Identify and prepare a variety of dishes

11 11 Performance Tasks: Worksheets Lab sheets Cooking labs Lab and safety procedures Assessment Evidence utilizing fresh fruit. Other Evidence Class participation and interaction Attendance Ability to read and follow directions Successful cooking labs Unit tests Unit quizzes Formative Assessments: Exit Tickets Teacher Observation Learning Logs Benchmark Assessments Homework Classwork Summative Assessments: Quarterly Benchmarks Tests Quizzes Suggested Learning Activities Learning Activities: Discussion Worksheets Textbook activities and questions View videos View teacher demonstrations Knife skills training Kitchen equipment identification Simulate kitchen safety procedures Recipe conversions and food cost calculations Careers in the foodservice industry Recommended Modifications and Accommodations ELL: Work toward longer passages as skills in English increase Use visuals Introduce key vocabulary before lesson Provide peer tutoring Use a strong student as a buddy (does not necessarily have to speak the primary language) Special Education: Allow extra time to complete assignments or tests Work in a small group Allow answers to be given orally or dictated

12 Use large print books, Braille, or books on CD (digital text) Follow all IEP modifications/504 plan Gifted and Talented: Create an enhanced set of introductory activities (e.g. advance organizers, concept maps, concept puzzles) Provide options, alternatives and choices to differentiate and broaden the curriculum Organize and offer flexible small group learning activities Provide whole group enrichment explorations Teach cognitive and methodological skills Use center, stations, or contracts Organize integrated problem-solving simulations Propose interest-based extension activities Title 1 (At- Risk Students): Homework Leveled Reading Supplemental Assignments Specific Resources for Unit Textbook: Professional Cooking, 7 th edition Read chapter 1 The Food-Service Industry Read chapter 4 Basic Principles of Cooking and Food Science Read chapter 9 Soups Read chapter 21 Salad Dressings and Salads Read chapter 22 Sandwiches Read chapter 33 Cookies Worksheets: Professional Cooking 7 th edition Chapter 1 Teacher review of chapter and worksheets; students take notes Chapter 4 Teacher review of chapter and worksheets; students take notes Chapter 9 Teacher review of chapter and worksheets; students take notes Chapter 21 Teacher review of chapter and worksheets; students take notes Chapter 22 Teacher review of chapter and worksheets; students take notes Chapter 33 Teacher review of chapter and worksheets; students take notes PowerPoint presentations: (All PowerPoint information is an extension of the information in the chapters themselves and are also designed to appeal to the visual learners.) Chapter 1 Chapter 2 Chapter 4 Chapter 9 Chapter 21 Chapter 22 12

13 13 Chapter 33 Teacher demonstrations: Soups Cookies Cooking proteins utilizing different cooking methods and procedures Salads and salad dressings Sandwiches and sandwich spreads Students to prepare: A variety of soups and complete lab worksheets A variety of cookies and complete lab worksheets Demonstrate how to cook food utilizing different cooking methods and procedures and complete lab worksheets A variety of salads and salad dressings and complete lab worksheets A variety of sandwiches and sandwich spreads and complete lab worksheets A variety of cookies using different mixing methods and complete lab worksheets Teacher will utilize a variety of videos of professional chefs demonstrating the various techniques and methods from this unit along with worksheets: Boy Meets Grill with Bobby Flay Seasons 1-5 Throw down with Bobby Flay Seasons 1-3 Diners Drive-ins and Dives Seasons 1-4 Cake Boss Seasons 1-5 Ace of Cakes Seasons 1-6 Other food network chef video demonstrations to include Tyler Florence, Giada De Laurentis, Paula Dean, Michael Irvine, and Gordon Ramsey Hospitality careers Enrichment Invite a local chef to class for demonstrations and discussions with students. All demonstrations, PowerPoint presentations, reviews, and lectures entail real life situations and facts that the teacher experienced in regards to cooking, safety, and sanitation as a former Executive Chef for some of the biggest hotel companies in the country. General Resources for Course Paper/Pencil Folder for recipes Worksheets Internet Videos PowerPoint Textbooks Applicable kitchen equipment and recipes

14 Course Unit 3 Unit-3 Title: Food Service Sanitation (Culinary 1) Duration: On-Going New Jersey Curriculum Content Standard(s) addressed: A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1) Common Core: CCSS. ELA_Literacy.SL , CCSS. ELA_Literacy.SL , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI Desired Results Understandings: Students will understand that: Poor kitchen sanitation can cost a foodservice operation a lot of money. Poor food-handling procedures and unclean kitchens cause illness and unhappy customers. Lawsuits and fines can be the result of unclean kitchens. Poor sanitation demonstrates a lack of respect for your customers and fellow workers. People can die from foodborne illness Foodservice operations can close their doors as a result of poor kitchen sanitation. Students will know What a foodborne illness is. How to prevent foodborne illnesses. The types of pathogens that can cause foodborne illnesses. How food handlers can contaminate food. How to handle food safely throughout the flow of food. How a food safety management system works. The differences between cleaning and sanitizing. How to prevent pests from entering a Essential Questions: What are the challenges faced when food is touched by the human hand? How can hazards be encountered from the purchasing of the food to serving the food? How does preventative maintenance in the kitchen assist in controlling the possibility of foodborne illness? How do government regulations of food affect you? Students will be able to Comprehend how food becomes unsafe. Demonstrate how to avoid potential hazards to food safety while working in a kitchen. List the types of pathogens that cause foodborne illness. List major foodborne illnesses and their characteristics. Demonstrate while working in the kitchen how personal behaviors can contaminate food. List and demonstrate how to handle 14

15 foodservice establishment. Who creates and enforces food safety regulations. How to train foodservice employees to serve safe food. Performance Tasks: Worksheets Lab sheets Cooking labs Lab and safety procedures Assessment Evidence Suggested Learning Activities 15 food safely during the flow of food. List and demonstrate how to put a food safety management system in place in a foodservice operation. Comprehend how a kitchen facility should be designed in order to keep food safe. Demonstrate the differences between cleaning and sanitizing. Comprehend how to implement a pest management program in a foodservice operation. Comprehend who creates and enforces food safety regulations. Demonstrate how to train a foodservice staff to serve safe food. Other Evidence Class participation and interaction attendance ability to read and follow direction unit tests unit quizzes Formative Assessments: Exit Tickets Teacher Observation Learning Logs Benchmark Assessments Homework Classwork Summative Assessments: Quarterly Benchmarks Tests Quizzes Learning Activities: Discussion Worksheets Textbook activities and questions View videos Proper hand washing demonstration followed by Glow Germ experiment Cleaning versus sanitizing demonstration. Student demonstration of proper cool-down and storage techniques of prepared food. Student demonstration of checking food temperatures Student demonstration of preventing cross contamination. Students conduct simulated health inspection on kitchen.

16 Recommended Modifications and Accommodations ELL: Work toward longer passages as skills in English increase Use visuals Introduce key vocabulary before lesson Provide peer tutoring Use a strong student as a buddy (does not necessarily have to speak the primary language) Special Education: Allow extra time to complete assignments or tests Work in a small group Allow answers to be given orally or dictated Use large print books, Braille, or books on CD (digital text) Follow all IEP modifications/504 plan Gifted and Talented: Create an enhanced set of introductory activities (e.g. advance organizers, concept maps, concept puzzles) Provide options, alternatives and choices to differentiate and broaden the curriculum Organize and offer flexible small group learning activities Provide whole group enrichment explorations Teach cognitive and methodological skills Use center, stations, or contracts Organize integrated problem-solving simulations Propose interest-based extension activities Title 1 (At- Risk Students): Homework Leveled Reading Supplemental Assignments Specific Resources for Unit Textbook: ServSafe Essentials: Fifth Edition Read chapter 1 Providing Safe Food Read chapter 2 The Micro World Read chapter 3 Contamination and Food Allergens Read chapter 4 The Safe Food Handler Read chapter 5 The Flow of Food: An Introduction Read chapter 6 The Flow of Food: Purchasing, Receiving, and Storage Read chapter 7 The Flow of Food: Preparation Read chapter 8 The Flow of Food: Service Read chapter 9 Food Safety Management Systems Read chapter 10 Sanitary Facilities and Equipment Read chapter 11 Cleaning and Sanitizing Read chapter 12 Integrated Pest Management Read chapter 13 Food Safety Regulations and Standards Read chapter 14 Employee Food Safety Training 16

17 17 Worksheets: ServSafe Essentials: Fifth Edition Chapters 1 Through 14 -Teacher review of chapter and worksheets; students take notes PowerPoint presentations: (All PowerPoint information is an extension of the information in the chapters themselves and are also designed to appeal to the visual learners.) ServSafe Essentials: Fifth Edition Chapters 1 Through 14 Teacher demonstrations: Poor personal hygiene Cross contamination Food most likely to become unsafe Controlling the growth of pathogens Deliberate contamination of food Physical and chemical contamination to food How food handlers can contaminate food How to inspect or receive food properly in your operation How to store food properly in your operation How to serve food properly in your operation How to set up a food safety management system The difference between cleaning and sanitizing How to clean and sanitize in a three compartment sink How to inspect your operation to make sure that pests are kept out The health inspection process How to train your staff to serve safe food Teacher will utilize a variety of videos of professional chefs demonstrating the various techniques and methods from this unit along with worksheets: Food Safety Food Safety: Would Your Kitchen Pass Inspection? Understanding Foodborne Pathogens Old Foes a New Threat Spoiled Rotten: Food Safety Robert Irvine s Kitchen Impossible Gordon Ramsey s Kitchen Nightmares Enrichment Invite a local chef to class for demonstrations and discussions with students. All demonstrations, PowerPoint presentations, reviews, and lectures entail real life situations and facts that the teacher experienced in regards to cooking, safety, and sanitation as a former Executive Chef for some of the biggest hotel companies in the country.

18 18 Paper/Pencil Folder for recipes Worksheets Internet Videos PowerPoint Glow Germ equipment Thermometers Kitchen cleaning supplies General Resources for Course

19 Course Unit 4 Unit- 4 Title: The influence of food on history, culture, and current events Duration: On-going New Jersey Curriculum Content Standard(s) addressed: A1-A4, B1-B3, C.1, C.4-C5, D.1, D.3, F.2, A.1-A3, C.1- C10, C.18-C24, A.1-A3, A.6-A 20, A.21- A23, A.32-A35, A.36-A66, A.(1).1-.4, A.(4).8, A.(7).2, A.(7).3, I.1-24, I , I , I.61, I , I , I.(1).1-.11, B.1.a, c.1.a, c.1.b, D.1.a, B.2.a, D.2.a, A.3.b, c.3.a, D.3.a, D.3.b, c.5.a, D.5.d, B.6.a, D.6.a, B.7.a, c.15.b, B.16.a, c.16.c, D.16.a, B.1.a-.b, c.1.b-.c, D.1.a-.f, c.3.b, D.3.d-.e Common Core: CCSS. Math.Content.3.MD.A.2, CCSS.Math.Content.4.MD.A.1, CCSS.Math.Content.4.M.D.A.2, CCSS.Math.Content.5.NF.B.7c, CCS.Math.Content.5.NF.B.3, CCSS.Math.Content.4.NF.B.4c, CCSS. ELA_Literacy.SL , CCSS. ELA_Literacy.SL , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA-Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RI , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH , CCSS.ELA_Literacy.RH Desired Results Understandings: Students will understand that: Food has played a role in the development of civilization. Food has been the cause of conflicts between nations. Food has played a role in the age of exploration. Food has played a role in the Trans- Atlantic Slave Trade. Food has played a role in defining a particular regions culture. Food has been the cause of plagues and famines. Food has been used as a weapon in war. Early European imperialism was about controlling the production and distribution of food. Current events such as natural disasters, economic struggle, and international conflicts can have an adverse effect on a particular regions food supply. Turn of the century European immigration changed our country s Essential Questions: How has food impacted the course of world history? How has a regions culture been altered by food? What significance does food play in current events? Do current events affect food or does food affect current events? 19

20 eating habits forever. The Columbian Exchange was an exchange of food crops between the new and old worlds. Students will know Modern civilization did not evolve until the development of farming. European colonialism was about who controlled the production and distribution of food throughout the world. Spain, Portugal, England, France, and the Netherlands controlled much of the world s production and trade of spices, chocolate, sugar, tea, coffee, and rum. The age of exploration began as a search for spices such as: black pepper, cinnamon, nutmeg, and clove. The production and distribution of food was the cause of modern slavery. Turn of the century Italian immigrants combined the cooking style of Italy with the abundance of American food to create modern Italian American food. Italian American food is one of the most popular restaurant concepts in the world today. The Aztecs and Mayans were the first people to consume warm chocolate drinks the way that we do today. How chocolate is produced on cacao plantations and what type of labor produced was used in the past and today. Performance Tasks: Worksheets Lab sheets Cooking labs Lab and safety procedures Assessment Evidence Students will be able to Comprehend the role that food played in American slavery. Produce foods that utilize the spices that were involved in the spice trade during the Age of exploration. Produce a variety of chocolate candies and other deserts as well as be able to compare and contrast the different types of chocolate. Comprehend the role that chocolate played in Aztec and Mayan society. Develop a timeline of the modern history of chocolate. Produce a variety of pasta dishes that represents how food is cooked in Italy and compare that with how Italian food is cooked in America. Prepare a map and outline the Atlantic Slave trade listing and labeling the countries and food that was involved. Prepare a map and outline the trade routes of the countries and spices involved in the age of exploration. Comprehend why Europeans were so fascinated by spices beyond using it for preparing different foods. Identify the groups of Europeans and discuss their economic and social reasons for mass immigration at the turn of the century. Other Evidence Class participation and interaction attendance ability to read and follow direction unit tests unit quizzes Formative Assessments: Exit Tickets Teacher Observation Learning Logs 20

21 21 Benchmark Assessments Homework Classwork Summative Assessments: Quarterly Benchmarks Tests Quizzes Suggested Learning Activities Learning Activities: Discussion Worksheets Textbook activities and questions View videos View teacher demonstrations Power point presentations Kitchen labs Blindfold spice and seasoning smell identification. Blindfold chocolate sampling and identification. History of chocolate timeline and map Develop chart comparing food from Italy with Americanized Italian food Label world map of food colonies and the European countries involved New cuisines and restaurant trends started by Immigrants past and present Recommended Modifications and Accommodations Hard copies of notes Extra time on assignments Study guide Specific Resources for Unit Textbooks: Chocolate: A bittersweet saga of dark and light Read sections of chapter 3 Origins of the Species Read sections of chapter 6 The Chocolate Coast An Edible History of Humanity Read sections of chapter 5 Splinters of Paradise Read sections of chapter 6 Seeds of Empire Read sections of chapter 7 New World, New Foods. Spice: The History of a Temptation Read sections of chapter 1 The Spice Seekers Delizia!:The Epic History of the Italians and their food Read sections of chapter 13 Emigrants and Prisoners Hungering for America: Italian, Irish, and Jewish food ways in the age migration Read sections of chapter 3 Italian Food ways, American Abundance Hog and Hominy: Soul Food From Africa to America Read sections of chapter 1 The Atlantic Slave Trade and the Columbian Exchange Food in History Read various sections of chapter 22 Confused New World

22 22 Read various sections of chapter 3 Changing The Face Of The Earth Chocolate Nations: Living and Dying For Cocoa in West Africa Read various sections of chapter 3 child labor Read various sections of chapter 6 Fair trade myths and reality Worksheets and handouts Chocolate: A bittersweet saga of dark and light Teacher review of chapters and worksheets; students take notes An Edible History of Humanity Teacher review of chapters and worksheets; students take notes Spice: The History of a Temptation Teacher review of chapters and worksheets; students take notes Delizia!:The Epic History of the Italians and their food Teacher review of chapters and worksheets; students take notes Hungering for America: Italian, Irish, and Jewish Foodways in the age migration Teacher review of chapters and worksheets; students take notes Hog and Hominy: Soul Food From Africa to America Teacher review of chapters and worksheets; students take notes Food in History Teacher review of chapters and worksheets; students take notes Chocolate Nations Teacher review of chapters and worksheets; students take notes PowerPoint presentations: (All PowerPoint information is an extension of the information in the chapters themselves and are also designed to appeal to the visual learners.) The history of the European Spice Trade Food and Turn of the century Italian Immigration How Italian immigration changed Italian American food The history of chocolate The Hershey Chocolate Company The relationship between food and American slavery Southern food and culture The relationship between food and culture The production of chocolate in West Africa Food and European Imperialism Teacher demonstrations: A variety of chocolate candies and desserts A variety of pasta dishes that represent Americanized Italian Food A variety of pasta dishes that represent Food from Italy Spice recognition and smell Using spices to perfume a section of your house Using spices as a way to preserve food Chocolate recognition and tasting Videos The Age of Exploration Trans-Atlantic Slave trade The History Channel: Sugar

23 23 The History Channel: Candy Milton Hershey: The chocolate King Flavors of Italy: The cooking and culture of Italy. Flavors of France: The cooking and culture of France. Amistad The history of chocolate Italian food and immigration General Resources for Course Paper/Pencil Folder for recipes Worksheets Internet Videos PowerPoint World maps Textbooks Applicable kitchen equipment and recipes