Subject: Career and Technical Education SCOPE AND SEQUENCE

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1 Unit 1 Unit 1: SAFETY & SANITATION Big ideas Demonstrate food safety and sanitation procedures. Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment. Days Length of Parts 14 Days The recommended number of lessons is less than the number of days in the grading cycle to accommodate differentiated instruction, extended learning time, and assessment days. Evidence Outcomes The student will: RFBS a (CUL) Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. PWR a Select, integrate, and apply appropriate technology to access and evaluate new information RFBS c (CUL) Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. HPE09-GR.HS-S.4-GLE.1-EO.d Inspect equipment and facilities for safety hazards prior to participation PWR d Take responsibility for actions RFBS e (CUL) Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products. 1 P age Rev. 8/7/2014

2 PWR d Take responsibility for actions RFBS f (CUL) Demonstrate safe and environmentally responsible waste disposal and recycling methods. SC09-GR.HS-S.3-GLE.7-EO.c Make predictions and draw conclusions about the impact of natural hazards on human activity locally and globally PWR c Recognize the interdependent nature of our world RFBS a (CUL) Operate tools and equipment following safety procedures and OSHA requirements. PWR a Select, integrate, and apply appropriate technology to access and evaluate new information 2 P age Rev. 8/7/2014

3 RFBS b (CUL) Maintain tools and equipment following safety procedures and OSHA requirements. PWR a Select, integrate, and apply appropriate technology to access and evaluate new information RFBS c (CUL) Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements. PWR a Select, integrate, and apply appropriate technology to access and evaluate new information RFBS d (CUL) Demonstrate procedures for safe and secure storage of equipment and tools. product, defining and assuming individual roles and 3 P age Rev. 8/7/2014

4 RFBS d (CUL) Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods. MA10-GR.HS-S.1-GLE.2-EO.a Reason quantitatively and use units to solve problems (CCSS: N-Q) SC09-GR.HS-S.1-GLE.2-EO.b Gather, analyze and interpret data on chemical and physical properties of elements such as density, melting point, boiling point, and conductivity SC09-GR.HS-S.1-GLE.5-EO.c Use direct and indirect evidence to develop predictions of the types of energy associated with objects 4 P age Rev. 8/7/2014

5 RFBS b (CUL) Establish criteria for adequate reasoning. RFBS a (CUL) Classify different types of concerns (e.g., theoretic, technical, practical) and possible methods for addressing them. Unit 2 Unit 2: FOOD PREPARATION: SKILLS & TECHNIQUES Big ideas Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. Days Length of Parts 19 Days The recommended number of lessons is less than the number of days in the grading cycle to accommodate differentiated instruction, extended learning time, and assessment days. Evidence Outcomes The student will: RFBS e (CUL) Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware. PWR c Develop new connections where none previously existed RFBS b (CUL) Analyze food, equipment, and supplies needed for menus. MA10-GR.HS-S.1-GLE.2-EO.a.i Use units as a way to understand problems and to guide the solution of multi-step problems. (CCSS: N-Q.1) 1. Choose and interpret units consistently in formulas. (CCSS: N-Q.1) 2. Choose and interpret the scale and the origin in graphs and data displays. 5 P age Rev. 8/7/2014

6 RFBS a (CUL) Demonstrate professional skills in safe handling of knives, tools, and equipment. RFBS c (CUL) Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques. MA10-GR.HS-S.1-GLE.2-EO.a Reason quantitatively and use units to solve problems (CCSS: N-Q) PWR d Collect and analyze quantitative and qualitative data and research 6 P age Rev. 8/7/2014

7 RFBS b (CUL) Establish criteria for adequate reasoning. RFBS a (CUL) Classify different types of concerns (e.g., theoretic, technical, practical) and possible methods for addressing them Unit 3 Unit 3: NUTRITION Big ideas Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs. Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer Days Length of Parts 10 Days The recommended number of lessons is less than the number of days in the grading cycle to accommodate differentiated instruction, extended learning time, and assessment days. Evidence Outcomes The student will: RFBS a (CUL) Apply menu-planning principles to develop and modify menus. MA10-GR.HS-S.1-GLE.2-EO.a Reason quantitatively and use units to solve problems (CCSS: N-Q) PWR b Conduct research using acceptable research methods PWR b Generate, evaluate, and implement new ideas and novel approaches RFBS l (CUL) Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor. HPE09-GR.HS-S.2-GLE.1-EO.a Develop and describe a physical fitness plan that enhances personal health and performance in future leisure and workplace activities 7 P age Rev. 8/7/2014

8 needs. SC09-GR.HS-S.2-GLE.3-EO.e Analyze and interpret data on the body s utilization of carbohydrates, lipids, and proteins PWR b Generate, evaluate, and implement new ideas and novel approaches. RFBS b (CUL) Establish criteria for adequate reasoning. RFBS a (CUL) Classify different types of concerns (e.g., theoretic, technical, practical) and possible methods for addressing them. Unit 4 38 Days The recommended number of lessons is less than the number of days in the grading cycle to accommodate differentiated instruction, extended 8 P age Rev. 8/7/2014

9 Unit 4: FOOD PREPARATION: METHODS Big ideas Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. Length of Parts learning time, and assessment days. Evidence Outcomes The student will: 46 Days RFBS b (CUL) Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies. HPE09-GR.HS-S.1-GLE.3-EO.a Analyze and explain training and conditioning practices that have the greatest impact on skill acquisition and successful performance in a variety of lifelong activities MA10-GR.HS-S.1-GLE.2-EO.a Reason quantitatively and use units to solve problems (CCSS: N-Q) SC09-GR.HS-S.1-GLE.2-EO.b Gather, analyze and interpret data on chemical and physical properties of elements such as density, melting point, boiling point, and conductivity SC09-GR.HS-S.1-GLE.5-EO.b Use appropriate measurements, equations and graphs to gather, analyze, and interpret data on the quantity of energy in a system or an object SC09-GR.HS-S.1-GLE.5-EO.c Use direct and indirect evidence to develop predictions of the types of energy associated with objects 9 P age Rev. 8/7/2014

10 RFBS e (CUL) Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques. SC09-GR.HS-S.1-GLE.2-EO.b Gather, analyze and interpret data on chemical and physical properties of elements such as density, melting point, boiling point, and conductivity RFBS g (CUL) Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques. 10 P age Rev. 8/7/2014

11 SC09-GR.HS-S.1-GLE.2-EO.b Gather, analyze and interpret data on chemical and physical properties of elements such as density, melting point, boiling point, and conductivity RFBS i (CUL) Prepare breads, baked goods and desserts using safe handling and professional preparation techniques. 11 P age Rev. 8/7/2014

12 SC09-GR.HS-S.1-GLE.2-EO.b Gather, analyze and interpret data on chemical and physical properties of elements such as density, melting point, boiling point, and conductivity SC09-GR.HS-S.1-GLE.3-EO.b Predict reactants and products for different types of chemical and nuclear reactions RFBS l (CUL) Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor. HPE09-GR.HS-S.2-GLE.1-EO.a Develop and describe a physical fitness plan that enhances personal health and performance in future leisure and workplace activities 12 P age Rev. 8/7/2014

13 SC09-GR.HS-S.2-GLE.3-EO.e Analyze and interpret data on the body s utilization of carbohydrates, lipids, and proteins PWR b Generate, evaluate, and implement new ideas and novel approaches RFBS b (CUL) Establish criteria for adequate reasoning. RFBS a (CUL) Classify different types of concerns (e.g., theoretic, technical, practical) and possible methods for addressing them. 13 P age Rev. 8/7/2014

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