Culinary Arts II. Melissa Sabo, Ruth Falvey Career Education and Consumer, Family, and Life Skills

Transcription

1 Title Culinary Arts II Type Essential Document Map Authors Melissa Sabo, Ruth Falvey Subject Career Education and Consumer, Family, and Life Skills Course Foods II Grade(s) 10, 11, 12 Location Roxbury High School Curriculum Writing History Notes Attachments Page: 1 of 13

2 September/Week 1 - September/Week 3 September October November December January February March April May June Workplace Safety and Sanitation September/Week 4 - October/Week 7 Yeast Bread October/Week 8 - November/Week 12 Specialty Desserts December/Week 13 - December/Week 16 Teamwork / Collaboration / Time Management January/Week 17 - February/Week 21 Cooking Methods February/Week 22 - March/Week 26 Seafood March/Week 27 - May/Week 35 Diet and Disease May/Week 36 - June/Week 38 Food Service Industry June/Week 38 - June/Week 40 Meal and Event Planning Page: 2 of 13

3 Duration: September/Week 1 - September/Week 3 UNIT NAME: Workplace Safety and Sanitation A clean workplace ensures a safe and sanitary work environment. Maintaining a workplace and it's equipment will result in an efficient and effective work environment. The potential employee and consumer hazards in food establishments are biological, physical and chemical hazards. The HACCP (Hazard Analysis Critical Control Point ) developed a seven step checklist to assure safety and sanitation in the workplace. Why does the workplace and it's equipment need to be cleaned and maintained? What are the three potential hazards that can contaminate food and produce foodborne illnesses? Why do food establishments use the HACCP? how to properly sanititize work surfaces and equipment to maintain a safe work environment. how to properly operate equipment. how to identify and prevent potential employee and consumer hazards in the workplace. the seven steps in the HACCP system. demonstrate sanitizing work surfaces and equipment. demonstrate how to correctly operate equipment. demonstrate proper food handling, personal hygiene and proper use and labeling of sanitation products. develop a classroom foodsafety system to be implemented in the workplace. Collaboration and teamwork enable individuals or groups to achieve common goals with greater efficiency. (09-12) 9.1.F.1-Engage in an informed discussion about rules and laws designed to promote safety and health. (09-12)[State:New 9.1.F.2-Describe and demonstrate basic first aid and safety procedures. (09-12) 9.1.F.3-Analyze the occurrence of workplace hazards. (09-12) Page: 3 of 13

4 Duration: September/Week 4 - October/Week 7 UNIT NAME: Yeast Bread Each ingredient in a yeast bread product has a specific purpose. Specific conditions and techniques are necessary for fermentation and development of gluten to occur. Yeast breads can contribute nutritional value for a healthy diet. Action words in a recipe will determine which method to use to prepare a yeast bread Additions of ingredients and changing the shaping can produce a variety of yeast breads. What is the function of each basic yeast dough ingredient? the function of ingredients in yeast breads. the main nutrients provided How can you increase the nutritional profile of a yeast bread product? in a yeast bread product and how to increase its' nutritional profile. What are the different mixing methods used in the preparation of yeast breads? how to differenciate between the mixing methods for a yeast bread How can yeast breads be used in a variety of ways? product using the action words in a recipe. how to develop gluten in a yeast bread how to alter ingredients to produce a nutritious bread explain the function of ingredients in a yeast bread demonstrate the proper environmental conditions for fermentation to take place. demonstrate proper kneading techniques to aid in gluten development. increase the nutritional value of a yeast bread cooperation, collaboration and teamwork while producing a high quality 9.1.B.2-Communicate and comprehend written and verbal thoughts, ideas, directions, and information relative to educational and occupational settings. (09-12)[State:New B-Nutrition (09-12) Page: 4 of 13

5 Duration: October/Week 8 - November/Week 12 UNIT NAME: Specialty Desserts A pastry chef's career is interesting, challenging, creative, and complex. Shortened cakes contain fat while unshortened cakes do not. Following correct procedures for making pastry dough are important for a successful Different types of pies used specific preparation techniques. Choux paste a versatile dough or batter used to prepare a high quality pastry What skills are needed to become a pastry chef? What are the two basic types of cake? What are correct procedures for making pastry? How are pies classified? What is choux paste? the skills, characteristics, and responsibilities to become a successful pastry chef. the difference between a shortened and unshortened cake. procedures and techniques used in preparing pastry products. Pies are classified according to type of curst and filling used. how to prepare choux paste products. explore skills, education, and employment opportunities to become a patry chef. compare and contrast the two basic types of cake. prepare a variety of pastry products demonstrating proper techniques. compare and contrast a variety of pies. demonstrate proper techniques to produce choux paste pastries. cooperation, collaboration and teamwork while producing a high quality 9.1.A.2-Evaluate academic and career skills needed in various career clusters. (09-12) 9.1.A.5-Research current advances in technology that apply to a selected occupational career cluster. (09-12) Page: 5 of 13

6 Duration: December/Week 13 - December/Week 16 UNIT NAME: Teamwork / Collaboration / Time Management Effective teamwork and leadership depend on several key components such as: cooperation, communication, collaboration and compromise. Time management skills lead to a more effective and efficient outcome. What are the advantages and disadvantages of working individually or as part of a team? Why are time management skills important? the pros and cons of teamwork in workplace. how create a work plan to reach a common goal. how to implement time management skills work as a team demonstrating collaboration, cooperation, creativity, and time management, to produce a cooperation, collaboration and teamwork while producing a high quality cooperation, collaboration and teamwork while producing a high quality 9.1.B.4-Evaluate the following academic and career skills as they relate to home, school, community, and employment: Communication,Punctuality,Time management,organization,decision making,goal setting,resources allocation,fair and equitable competition,safety,employment application skills,teamwork (09-12) 9.2.B.2-Apply project planning and management skills in academic and/or occupational settings. (09-12)[State:New 9.2.B.3-Compare and contrast methods for maximizing personal productivity. (09-12) C-Collaboration, Teamwork, and Leadership (09-12) Collaboration and teamwork enable individuals or groups to achieve common goals with greater efficiency. (09-12) Leadership abilities develop over time through participation Page: 6 of 13

7 in groups and/or teams that are engaged in challenging or competitive activities (09-12) Page: 7 of 13

8 Duration: January/Week 17 - February/Week 21 UNIT NAME: Cooking Methods The cooking method is determined by the tenderness of a Cooking methods change appearance, texture, flavor, and nutritional value of a Products are offered in a varioety of market forms such as wholesale and retail. humans consume are protien foods sucha s... to maintain good health and cell growth. What is the difference between dry and moist cooking methods? Does cooking effect food? What are the proper cooking techniques for poultry? What are the beef and pork primal cuts and the appropriate cooking methods? What is the difference between a wholesale and retail cuts of meat? example of dry and moist cooking methods. cooking methods change a products flavor, tenderness, and can alter nutritonal value. how to prepare poultry and meat using a variety of cooking methods. how to determine the correct cooking method based on the primal cut of meat. the wholesale and retail cuts of meat. wholesale cuts of meat are available for food service establishments, while retail cuts of meat are available for the consumer to purchase at food establishments FISH demostrate dry and moist cooking methods. evaluate cooking methods based on flavor, texture and tenderness of poultry and meat. select a retail cut of meat and choose an appropriate cooking method to produce a high quality finished cooperation, collaboration and teamwork while producing a high quality 9.1.B.2-Communicate and comprehend written and verbal thoughts, ideas, directions, and information relative to educational and occupational settings. (09-12)[State:New Collaboration and teamwork enable individuals or groups to achieve common goals with greater efficiency. (09-12) B-Nutrition (09-12) 9.1.E.5-Use comparative shopping techniques for the acquisition of goods and services. (09-12)[State:New Page: 8 of 13

9 Duration: February/Week 22 - March/Week 26 UNIT NAME: Seafood Finfish have fins and backbonesand can be classified as lean fish or fat fish. Shellfish can be divided into two groups: mollusks or crustaceans. Consumers should purchase seafood from a realiable source. Inspection of seafood and shellfish is mandatory, but grading is voluntary. The best way to prepare a fin fish with a cooking technique is to consider the flesh of the fish. Shellfish is naturally tender and should be cooked for a short time at moderate temperature. Fish have less saturated fat and cholesterol than red meat. Fish is an excellent source of protein and vitamins and minerals. A food establishment will use the term"market price" on seafood as their cost is subject to change on a frequent basis, based on both supply and demand. What are the classifications of fish and shellfish? What should consumers look for when purchasing seafood? What are the principles and cooking methods used to prepare fish and shellfish? What is the value of fish and shellfish in a heathly diet? What does "market price" mean on a menu? the different categories and examples of fin fish and shell fish. how to be a smart consumer when purchasing seafood. how to determine the correct cooking method for a variety seafood products. including fish in one's diet can help one follow the Dietary Guideline about moderating your total fat intake. how supply and demand affects wholesale and retail pricing. differentiate between fat fish, lean fish, mollusks and crustaceans. select seafood using inspection seals, grade seals, appearance and aroma to purchase a quality select and prepare a variety of seafood products and choose the appropriate cooking method. be creative in incorporating fish into ones' diet. explain the affects on pricing based on supply and demand. cooperation, collaberation and teamwork while producing a high quality C-Collaboration, Teamwork, and Leadership (09-12) 9.1.F.2-Describe and demonstrate basic first aid and safety procedures. (09-12) B-Nutrition (09-12) E-Becoming a Critical Consumer (09-12)[State:New Page: 9 of 13

10 Duration: March/Week 27 - May/Week 35 UNIT NAME: Diet and Disease Poor nutrition can lead to long term medical conditions. Childhood obesity is a serious public health issue in the 21st. century. Diet-related diseases are diseases that can be caused by what we eat and don't eat. A nutritionist and dietician have a variety of career opportunities in private, corporate and institutions. What health risks are associated with poor nutrition? Why is childhood obesity on the rise? What are some common diet relate diseases? How can American diets be improved? Where can a nutritionist and dietician gain employment? medical conditions associated with diet. the factors that may contribute to childhood obesity. type 2 diabetes, high cholesterol, stroke, hypertension and cardiovascular disease are common diet related diseases. efforts to avoid obesity and medical conditions through diet and physical activity. examples of employment in the nutrition and dietetic industry. most nutritionists recommend limiting added fats and sugars, balancing calorie intake with physical activitiy, incorporating more fruits and vegetables and choosing whole grains over refined grains. prepare meals for specific medical conditions by altering ingredients and using alternative cooking techniques. examine the possible factors contributing to childhood obesity. analyze their personal diet identifying areas of concern. create awareness for diet related diseases and childhood obesity. find a job posting in the nutrition and dietetic fields. cooperation, collaboration and teamwork while producing a high quality 9.1.F.2-Describe and demonstrate basic first aid and safety procedures. (09-12) B.3-Assist in the development of innovative solutions to an onsite problem by incorporating multiple perspectives and applying effective problem-solving strategies during structured learning experiences, service learning, or volunteering. (09-12) Wellness: All students will acquire health promotion concepts and skills to support a healthy, active lifestyle. (09-12) A.1-Analyze the role of personal responsibility in maintaining and enhancing personal, family, community, and global wellness. (09-12) B.1-Determine the relationship of nutrition and physical activity to weight loss, weight gain, and weight maintenance. (09-12) Page: 10 of 13

11 B.2-Compare and contrast the dietary trends and eating habits of adolescents and young adults in the United States and other countries. (09-12) C.1-Predict diseases and health conditions that may occur during one s lifespan and speculate on potential prevention and treatment strategies. (09-12)[State:New Page: 11 of 13

12 Duration: May/Week 36 - June/Week 38 UNIT NAME: Food Service Industry The industry can be divided into two segments:commercial and noncommercial foodservice establishments. Restaurants and foodservice career opportunities include restaurants, banquets/ catering, retail, stadiums, convention centers, national state parks, theme parks, shopping malls, health services, schools and universities, military, corrections and lodging. The foodservice industry includes all of the places, institutions, and companies responsible for any meal prepared outside of the home for any occasion. What are the two segments of the foodservice industry? What type of establishments offer food service career opportunities? Why is the foodservice industry so successful? examples of the food service establishments within the two major segments in the food service industry. the food service industry is one of the largest employment segments in the country. job availability, advancement opportunites, salary with in the commerical and noncommerical food establishments. the foodservice industry continue to change, grow, and expand to meet the changing needs of its customers. provide examples of commerical and noncommerical food service establishments in the surronding area. explore a foodservice job / career opportunity that interests the students' and provide a list of education, training and experience needed. create a career ladder show career advancement within a food establishment. identify and provide examples of trends within the food service industry that meet the changing needs of the consumer st-Century Life & Career Skills: All students will demonstrate the creative, critical thinking, collaboration, and problem-solving skills needed to function successfully as both global citizens and workers in diverse ethnic and organizational cultures. (09-12) 9.1.A.2-Evaluate academic and career skills needed in various career clusters. (09-12) The nature of the 21st-century workplace has shifted, demanding greater individual accountability, productivity, and collaboration. (09-12)[State:New A.5-Evaluate current advances in technology that apply to a selected occupational career cluster. (09-12) Page: 12 of 13

13 Duration: June/Week 38 - June/Week 40 UNIT NAME: Meal and Event Planning Learning the rules of etiquette can help ease a person in a social situation. Knowing table etiquette can also be an asset in the working world. The area containing a person's tableware is called a cover. The arrangement of a cover is based on the type of meal service. When planning a menu you must consider flavors, colors, textures, shapes, sizes and temperatures of food. A menu determines the type of customer the establishment will attract, sets a theme, and determines the type of service offered in a foodservice establishment. There are many kinds of menus as there are different kinds of foodservice operations. How can knowing proper tablesetting and etiquette help you? What is a cover? What are the goals when planning a menu? What role does a menu play in a foodservice establishment? What types of service are used by foodservice establishments? how to be courteous and respectful at a formal and informal function using proper table manners and dining etiquette. how to set a basic and formal cover. how to plan an appealing menu incorporating a variety of flavors, colors, textures, shapes, sizes and temperatures. the different types of menus and the influence it has on the food establishment. demonstrate courteous and respectful behavior in a formal and nonformal setting. set a basic and formal cover for meals prepared in class. collaborate in a group setting using their creativity to develop an appealing menu. write a descriptive "fixed menu" applying the principles of menu planning. prepare a variety of menus. serve meals in a variety of ways based on menu selection. cooperation, collaboration and teamwork while producting a high quality 9.2.A.2-Describe and apply constructive responses to criticism. (09-12)[State:New Collaboration and teamwork enable individuals or groups to achieve common goals with greater efficiency. (09-12) Page: 13 of 13