WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM

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1 Term 1 Students will be able to identify ingredients, types of stocks. Students will be able to prepare, store and use stocks properly. Students will be able to identify ingredients for sauces, thickeners and types of sauces. Students will be able to prepare, store and present sauces. Students will explain identify basic types of soups. Students will be able to prepare, reheat, serve and garnish soups. Timeline Content/Topic Standards Resources Term One Chapter 14.1: Stocks W F W F F F F Term One Chapter 14.2 Sauces Patterns, Relations and Algebra 10 Term One Chapter 14.3 Soups End of Chapter Teacher Generated Test

2 Term 2 Students will be able to identify various types of fin and shellfish. Students will be able to properly select, receive, and store fin and shellfish. Students will be able to prepare fin and shellfish for cooking. Students will be able to select proper cooking methods for fin and shellfish. Timeline Content/Topic Standards Resources Chapter 15.1 Fish 2.F Chapter 15.2 Shellfish Teacher Generated End of Chapter Test

3 \WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL Term 2 Students will be able to define meat inspection and grading. Students will be able to identify various types and cuts of meat. Students will be able to properly receive and store meat products. Students will be able to prepare meat for cooking. Timeline Content/Topic Standards Resources Chapter 16.1 Meat 2.F F Chapter 16.2 Poultry

4 Term 2 Students will be able to identify bakeshop ingredients and their functions. Students will be able to identify bakeshop equipment. Students will be able to understand formulas used in the bakeshop. Students will be able to prepare basic types of yeast dough using different mixing methods. Students will be able to prepare, divide, shape, and bake different yeast dough products. Timeline Content/Topic Standards Resources Chapter 17.1 Introduction to Baking 2.F F F F F Chapter 17.2 Yeast Dough 2.F F Patterns, Relations and Algebra 10 2.F Chapter 17.3 Breads, Rolls and Pastries 2.F F F End of Chapter Teacher Generated Test WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL

5 Term 3 Students will be able to identify bakeshop ingredients and their functions. Students will be able to identify bakeshop equipment. Students will be able to understand formulas used in the bakeshop. Students will be able to prepare basic types of quick breads using different mixing methods. Students will be able to prepare and bake different quick bread products. Timeline Content/Topic Standards Resources Chapter 18.1 Muffins and Quick Breads Chapter 18.2 Biscuits and Scones 2.F F F F F F F F F.12.06

6 Term 3 Students will be able to identify bakeshop ingredients and their functions. Students will be able to identify bakeshop equipment used for preparing desserts. Students will be able to understand formulas used in the bakeshop. Students will be able to identify different forms of chocolate and their uses. Students will be able to prepare basic types of desserts using different mixing methods. Students will be able to prepare, finish, plate and garnish different desserts. Timeline Content/Topic Standards Resources Chapter 19.1 Chocolate Chapter 19.2 Custards, Mousses, and Frozen Desserts Chapter 19.3 Cookies and Cakes Chapter 19.4 Pies, Tarts, and Pastries 2.F F F F F F F F F F F F F F F F F F F F F F.14.04

7 Term 4 Student will understand the purpose of a menu. Student will identify types of menus. Student will be able to plan, organize and design a menu. Student will be able to apply basic costing factors in pricing a menu. Timeline Content/Topic Standards Resources Chapter 21.1 Planning the Menu 2.B.01 Chapter 22.2 pricing Menu Items N-Q.1 N-Q.2 N-Q.3 A-SSE.3 2.B.02 A-CED.1

8 Term 4 Student will be able to create a business plan. Student will be able to implement a business plan by creating a client base, marketing and reading income statements. Student will be able to perform basic purchasing procedures and prepare inventories. Student will be able to implement a plan to manage facilities and personnel. Timeline Content/Topic Standards Resources Chapter 23.1 Owing your own restaurant 5.A A Chapter 23.2 Purchasing and Inventorying 5.A A Chapter 23.3 Managing a restaurant 5.A A

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