CAREER TECHNICAL ACADEMY at CROSSLAND HIGH SCHOOL "We are Crossland"

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1 CAREER TECHNICAL ACADEMY at CROSSLAND HIGH SCHOOL "We are Crossland" PROGRAM TITLE: Culinary Arts PROGRAM DURATION: 181 DAYS CLASSROOM AND LAB HOURS: 543 HOURS TEACHER: Chef Rolston Barthley TEACHER CONTACT: SCHOOL PHONE NUMBER: TEXTBOOKS: ServSafe Essentials, Fifth Edition. Culinary Arts Principle and Application. Culinary Essentials. Culinary Math. SUPPLIES: See attached sheet for supply list and fees.

2 UNIT OF STUDY I Introduction to Hospitality & Foodservice Industry STUDENT WILL BE ABLE TO: 1. Define hospitality and the importance of quality customer service within the hospitality industry. 2. Trace growth and development of the hospitality and tourism industry. 3. Describe the various cuisines and their relationship to history and cultural development. 4. Outline the organization, structure and functional areas in various organizations. 5. Identify career opportunities and the personality traits for a variety of jobs in i the industry. 6. Identify professional organizations and explain their purposes and benefits to the industry. II Sanitation & Safety 7. Compare and contrast industry trade periodicals and other industry resources. 1. Identify microorganisms which are related to food spoilage and food borne illness; describe their requirements and methods for growth. 2. Describe symptoms common to food borne illness and how these illnesses can be prevented.

3 15. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program. 16. Discuss appropriate emergency policies for kitchen and dining room injuries. 17. Describe appropriate types and use of fire extinguishers used in the foodservice area. 18. Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety. III Business & Math Skills 1. Perform basic math functions used in foodservice operations. 2. Calculates food, beverage and labor costs and percentages. 3. Demonstrate the process of costing a recipe. Demonstrate the process of costing for recipe yield adjustment. 5. Determine selling price of menu item. IV Food Preparation 6. Describe the preparation of a guest check using current technology and discuss the need for a back-up plan. (PLAN B) 1. Demonstrate knife skills and cuts. 2, Identify and demonstrate proper and safe cooking equipment. 3. Demonstrate how to read and follow a receipe. 4. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

4 VII Purchasing, Receiving, Inventory & Storage VIII Nutrition 1. List factors that effect food prices and quality, which may include market fluctuation and product cost. 2. Describe purchasing methods. 3. Explain regulations for inspection and grading. 4. Examine written specifications for a variety of food products and describe their importance on food and labor costs. 5. Examine various inventory systems for controlling costs. 6. Review ServSafe regarding receiving, and storage of consumables, paper and chemicals. 7. Discuss ethical issues as they relate to purchasing. 1. List food groups and recommended servings in the USDA Food Guide Pyramid. 2. Discuss dietary guidelines and recommended dietary allowances. 3. Interpret food labels in terms of the portion size, ingredients and nutritional value. 4. Describe primary functions and major food sources of major nutrients. 5. Discuss various diets. IX Dining Room Service 1. Serve a traditional seven course meal with appropriate serving pieces. 2. Demonstrate the general rules of table settings and service. 3. Describe the various types of service delivery. 4. Discuss various procedures for }rocessing guest checks.

5 4. Demonstrate professionalism and a strong work ethic 5. Conduct a job search. 6. Conduct self performance evaluations. 7. Discuss techniques to motivate employees. 8. Discuss methods of employee conflict resolution. 9. Discuss methods of dealing with stress in the workplace. 10. Demonstrate information technology: social networking, s, searches, etc. 11.Outline state, federal employment laws.

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