8790: Exploration of the Culinary Arts (9) 15S/15E/15M, 10S/10E/10M
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1 Technology Education Senior Years Technology Program Grades 9 to 12 Culinary Arts: Manitoba Technical- Vocational Curriculum Framework of Outcomes (2014) Student Learning Outcomes Related to Sustainable Development (Note that the Culinary Arts program is comprised of nine courses. The courses are structured using goals, General Learning Outcomes, and Specific Learning Outcomes.) Grade : Exploration of the Culinary Arts (9) 15S/15E/15M, 10S/10E/10M Identify and interpret codes, regulations, and federal, provincial/territorial, municipal Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to Identify the waste produced in a culinary arts facility Demonstrate the disposal and recycling of waste Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out) Identify and locate facilities for recycling and waste disposal.
2 Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to GLO 7.1: Identify and follow the ethical and legal standards that pertain to Discuss ethical and legal standards in
3 Grade Cooking Principals (10) 20S/20E/20M Identify and interpret codes, regulations, and federal, provincial/territorial, municipal Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to Identify the waste produced in a culinary arts facility Demonstrate the disposal and recycling of waste Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out) Identify and locate facilities for recycling and waste disposal Describe the steps to set up a composting program Describe how to reduce the usage of energy, waste, and water Discuss the use of sustainable food containers. Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to GLO 7.1: Identify and follow the ethical and legal standards that pertain to Discuss ethical and legal standards in
4 Grade Garde-Manager (11A) 30S/30E/30M 11A Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 11A Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to 11A Identify the waste produced in a culinary arts facility. 11A Demonstrate the disposal and recycling of waste. 11A Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out). 11A Identify and locate facilities for recycling and waste disposal. Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to GLO 7.1: Identify and follow the ethical and legal standards that pertain to 11A Follow all legal requirements regarding health and safety standards. Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in 11A Demonstrate an understanding of the evolution and technical progression of, and the emerging trends in garde-manger.
5 8793 Patisserie and Baking (11B) 30S/30E/30M 11B Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 11B Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to 11B Identify the waste produced in a culinary arts facility. 11B Demonstrate the disposal and recycling of waste. 11B Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out). 11B Identify and locate facilities for recycling and waste disposal. Goal 10: Demonstrate an understanding of the evolution and technological 11B Demonstrate an understanding of the evolution and technical progression of, and the emerging trends in patisserie and baking.
6 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) 30S/30E/30M 11C Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 11C Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to 11C Identify the waste produced in a culinary arts facility. 11C Demonstrate the disposal and recycling of waste. 11C Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out). 11C Identify and locate facilities for recycling and waste disposal. Goal 10: Demonstrate an understanding of the evolution and technological 11C Demonstrate an understanding of the evolution and technical progression of, and the merging trends in vegetables, fungi, starches, and farinaceous products.
7 Grade Stocks, Soups, and Sauces (12A) 40S/40E/40M 12A Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 12A Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to 12A Convert total yield/ratio and portion sizes of recipes for stocks, soups, and sauces. 12A Demonstrate the reduction of the usage of energy, waste, and water. 12A Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out). 12A Discuss the use of sustainable food containers. 12A Identify and locate facilities for recycling and waste disposal. Goal 10: Demonstrate an understanding of the evolution and technological 12A Discuss the evolution and technical progression of, and the emerging trends in stocks, soups, and sauces. 12A Identify the technological progression of and the emerging trends in 12A Demonstrate an understanding of local food, slow food, genetically modified food, organic food, and other agricultural practices.
8 8796 Breakfast and Dairy (12B) 40S/40E/40M 12B Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 12B Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 10: Demonstrate an understanding of the evolution and technological 12B Discuss the evolution and technical progression of, and the emerging trends in breakfast and dairy.
9 8797 Menu Planning and Food Costing (12C) 40S/40E/40M 12C Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 12C Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 6: Demonstrate awareness of sustainability as it pertains to 12C Demonstrate the process of recipe costing and the selling price of menu items. 12C Discuss sustainable portion sizes. Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to GLO 7.1: Identify and follow the ethical and legal standards that pertain to 12C Discuss the legal and ethical implications of unsanitary and unhealthy practices in the culinary industry. Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in progression o emerging trends in 12C Discuss the evolution and technical progression of, and the emerging trends in menu planning.
10 8798 Meats, Poultry, Fish, and Seafood (12D) 40S/40E/40M 12D Identify and interpret codes, regulations, and federal, provincial/territorial, municipal 12D1.3.4 Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to (A3.9) (TSA 13) Goal 10: Demonstrate an understanding of the evolution and technological 12D Discuss the evolution and technical progression of, and the emerging trends in meats, poultry, fish, and seafood.
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