NEWPORT-MESA UNIFIED SCHOOL DISTRICT Course Description. Advanced Foods and Culinary Arts in the Foodservice Industry (2AB) (Elective)

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1 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) 1 NEWPORT-MESA UNIFIED SCHOOL DISTRICT Course Description Advanced Foods and Culinary Arts in the Foodservice Industry (2AB) (Elective) Content covered in this course is described in the Course of Study. Based upon student needs, teachers select appropriate materials from the Instructional Materials List. Classroom presentations of course content are determined by the instructor and described under Teacher Activities. A more detailed outline of this course can be obtained from the instructor. OVERVIEW: This course is a one-year curriculum (2A-2B) with open entry at the semester. The course is to prepare students for a successful career in the hospitality/tourism, culinary arts and foodservice industry. The course uses the ProStart certificated curriculum developed by the California Restaurant Association. It is based on extensive input for the restaurant and food service professionals nationwide. Upon completing (2A-2B) and (3A-3B), our students will automatically be given a $2, scholarship from the California Restaurant Association. This course offers students both the culinary and business skills that the pros use daily. Students will be exposed to guest chefs, have field trips to hotels and restaurants, network with other students from other ProStart programs. Students will be able to attend and or enter culinary competitions at local, regional, and state levels. Students will also learn the art elements and design principles taught in the fine arts curriculum and apply them to their meal planning, presentation, buffet settings, cake decorating, garnishing, fruit carving and eatable art. COURSE OF STUDY OBJECTIVES: 1.0 The student will begin assessment of his/her communication skills. The student will start their digital portfolio. *Communication Skills: The student will understand principles of effective communication. He/she will communicate both orally and in writing. The student will listen attentively to instructions and request clarification or additional information as needed. 1.1 SUGGESTED STUDENT ACTIVITIES: The student will have pictures taken and write a description of himself/herself and his/her goals. 1.2 INSTRUCTIONAL MATERIALS USED: Digital Camera ProStart Curriculum Toolkit Workbook 1.3 SUGGESTED TEACHER ACTIVITIES: Demonstrate and give examples of appropriate samples Assist the student and evaluate the portfolios using a rubric 2.0 The student will learn successful customer relations skills needed to become a foodservice professional. *Customer Relations: The student will understand factors that contribute to customer satisfaction. He/she will provide services that contribute to customer satisfaction by anticipating customer needs, such as greeting customers, explaining menu items, and making menu suggestions. 2.1 SUGGESTED STUDENT ACTIVITIES: 2.2 INSTRUCTIONAL MATERIALS USED: 2.3 SUGGESTED TEACHER ACTIVITIES: Set up speakers Observe and monitor the student

2 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) The student will learn proper food service. *Server: Sidework and Customer Orders: The student will understand the procedures and skills needed to perform sidework and serve customers. He/she will perform all necessary sidework. He/she will take customer orders; anticipate timing and delivery of food; coordinate, assemble, and finish food orders; and serve customers. *Customer Relations: The student will understand factors that contribute to customer satisfaction. He/she will provide services that contribute to customer satisfaction by anticipating customer needs, such as greeting customers, explaining menu items, and making menu suggestions. 3.1 SUGGESTED STUDENT ACTIVITIES: The student will learn and demonstrate proper food service procedures when serving various groups of people The student will cater some special events 3.2 INSTRUCTIONAL MATERIALS USED: 3.3 SUGGESTED TEACHER ACTIVITIES: Instruct Prepare labs Assist Monitor Evaluate 4.0 The student will demonstrate safety and sanitation practices to prevent accidents, injuries and health concerns. *Sanitation and Food Handling: The student will understand sanitation and food handling. He/she will identify the primary causes of food-borne illnesses and demonstrate practices that inhibit bacterial growth, from storage to customer service, when handling food and maintaining workstations. 4.1 SUGGESTED STUDENT ACTIVITIES: The student will pass the safety and sanitation test with a grade of A- or better. The student will study all French chef knife skills and culinary terms. The student will demonstrate safe and sanitary practices when working in the food lab. The student will observe and demonstrate proper knife skills as instructed in class. 4.2 INSTRUCTIONAL MATERIALS USED: 4.3 SUGGESTED TEACHER ACTIVITIES: Demonstrations s Guest chefs Field trips 5.0 The student will demonstrate proper knife skills in food production. *Tools, Utensils, Appliances, and Equipment: The student will understand the operational procedures for equipment needed for food production. He/she will demonstrate the proper use and care of knives and other tools, utensils, appliances, and equipment. 5.1 SUGGESTED STUDENT ACTIVITIES: The student will study all French chef knife skills and culinary terms. The student will demonstrate safe and sanitary practices when working in the food lab. The student will do self-evaluations of lab management. The student will observe and demonstrate proper knife skills as instructed in class. The student will be exposed to chefs in the industry.

3 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) INSTRUCTIONAL MATERIALS USED: Food Chef Demonstration 5.3 SUGGESTED TEACHER ACTIVITIES: Prepare labs Assist Arrange for field trips and chef visit Evaluate skills 6.0 The student will learn proper nutrition. *Nutrition: The student will understand basic dietary guidelines and how nutritional values are affected by food preparation. He/she will interpret information on food labels, assess and interpret menus for nutritional value, and evaluate food preparation techniques for their effect on food nutrients. 6.1 SUGGESTED STUDENT ACTIVITIES: The student will participate in reading and presenting materials in textbook. The student will plan and prepare nutritious meals. The student will use computer analysis programs to analyze his/her own diet and the menu he/she prepares in class. The student will do self-evaluations of lab management. 6.2 INSTRUCTIONAL MATERIALS USED: Computer program labs Evaluation 6.3 SUGGESTED TEACHER ACTIVITIES: Train and assist with computer programs Evaluate the student s results. 7.0 The student will learn principles of nutrition and food preparation and apply those principles when preparing breakfast foods, salads and garnishes, fruits and vegetables, breads and pastries. *Standardized Recipes and Measurements: The student will understand standardized recipes, recipe conversion, and measurement. He/she will follow standardized recipes demonstrating appropriate food preparation and measuring techniques. *Tools, Utensils, Appliances, and Equipment: The student will understand the operational procedures for equipment needed for food production. He/she will demonstrate the proper use and care of knives and other tools, utensils, appliances, and equipment. 7.1 SUGGESTED STUDENT ACTIVITIES: The student will plan and prepare nutritious meals. The student will cater several faculty lunches during the course of the year. The student will cater special events such as Navigators breakfasts and a dedication reception. 7.2 INSTRUCTIONAL MATERIALS USED:

4 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) SUGGESTED TEACHER ACTIVITIES: 8.0 The student will demonstrate computer knowledge as they access nutritional information on the computer and on the Internet. *Computer Applications: The student will understand the use of computers in all areas of hospitality, tourism, and recreation industry. He/she will identify and perform computer functions and applications. *Technology Literacy: The student will understand and adapt to changing technology by identifying, learning, and applying new skills to improve job performance. He/she will effectively employ technologies relevant to their fields. 8.1 SUGGESTED STUDENT ACTIVITIES: The student will plan and prepare nutritious meals. The student will use computer analysis programs to analyze his/her own diet and the menus he/she prepare in class. The student will do self-evaluations of lab management. 8.2 INSTRUCTIONAL MATERIALS USED: Computer program 8.3 SUGGESTED TEACHER ACTIVITIES: Train and assist with computer programs Evaluate the student s results. 9.0 The student will learn business math skills. *Entrepreneurship: The student will understand the concept of establishing and operating a business. 9.1 SUGGESTED STUDENT ACTIVITIES: The student will use the business math principles and control foodservice costs as they apply to the snack stand. 9.2 INSTRUCTIONAL MATERIALS USED: Handouts 9.3 SUGGESTED TEACHER ACTIVITIES: Guided practice Arrange for guest speakers 10.0 The student will learn how the industry controls foodservice costs. *Cost and Profitability Analysis: The student will understand the process and importance of cost analysis and its relationship to profit in the food service and hospitality industry SUGGESTED STUDENT ACTIVITIES: The student will use the business math principles and control foodservice costs as they apply to the snack stand INSTRUCTIONAL MATERIALS USED: Business professionals

5 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) SUGGESTED TEACHER ACTIVITIES: Guided practice Arrange for field trips in the hospitality industry 11.0 The student will understand and demonstrate the visual and performing arts requirements using food as the medium. Design elements will be understood and used for plating, artistic design, buffet and table layout, fruit carving and sculpturing SUGGESTED STUDENT ACTIVITIES: The student will take notes The student will do drawings and layouts The students will apply the layouts to presentations The students, business partners, teachers and parents will do evaluations and judging using the rubric 11.2 INSTRUCTIONAL MATERIALS USED: Art standards framework and resources 11.3 SUGGESTED TEACHER ACTIVITIES: 12.0 The student will understand color theory and use monochromatic, analogous, and complimentary Color schemes, and apply it to all mediums SUGGESTED STUDENT ACTIVITIES: The student will develop color wheel using frosting on a paper plate. The student will develop various layouts using different color schemes INSTRUCTIONAL MATERIALS USED: Art standards framework and resources 12.3 SUGGESTED TEACHER ACTIVITIES: 13.0 The student will use creative expression in all plate presentations, garnishing, and will be trained in fruit sculpturing SUGGESTED STUDENT ACTIVITIES: The student will design his/her own creations The student work will be evaluated using the design principles The student will be trained in fruit carving and sculpting from chefs in the area. The student will have the opportunity to do carving demonstrations at events on campus The student will have various opportunities to display the works he/she has done

6 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) INSTRUCTIONAL MATERIALS USED: The Art of Garnishing resource book Art standards framework and resources 13.3 SUGGESTED TEACHER ACTIVITIES: 14.0 The student will understand the historical and cultural backgrounds of the foods from each region. They will design authentic displays representative of each culture SUGGESTED STUDENT ACTIVITIES: The student will take notes on various cultures, their habits and history of each region. The student work will understand how the foods were developed from each country. The student will recreate some traditional foods and authentically display them 14.2 INSTRUCTIONAL MATERIALS USED: Various history research on the internet 14.3 SUGGESTED TEACHER ACTIVITIES: Internet activities 15.0 The student will have the opportunity to attend and or compete with other high school students in regional and state events. *Team Building and Leadership: The student will understand the teamwork and leadership concepts and skills needed to be successful in work, personal, family, and community life. He/she will demonstrate teamwork and leadership skills by participating in activities such as FHA-HERO, including competitive recognition events and community service SUGGESTED STUDENT ACTIVITIES: The student will have the opportunity to attend field trips and functions allowing them to compete with other students in culinary competitions INSTRUCTIONAL MATERIALS USED: Opportunities to become members of professional organizations 15.3 SUGGESTED TEACHER ACTIVITIES: Teacher will maintain professional membership in organizations and arrange for students to attend the events.

7 Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) 7 INSTRUCTIONAL MATERIALS: ProStart Curriculum Toolkit Workbook Art Standard State Framework Culinary Essentials by Johnson and Wales as a resource book Professional Cooking by Le Cordon Bleu as a resource book The Art of Garnishing as a resource book *Refers to the California State Model Curriculum Standards December 12, 2000 Submitted by Janet Dukes and Wanda Shelton, Newport Harbor High School Revision submitted by Janet Dukes, Newport Harbor High School on January 8, 2002

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