Grades 9 to 12 Culinary Arts. Manitoba Technical-Vocational Curriculum Framework of Outcomes

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1 Grades 9 to 12 Culinary Arts Manitoba Technical-Vocational Curriculum Framework of Outcomes

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3 G r a d e s 9 t o 1 2 C u l i n a r y A r t s Manitoba Technical-Vocational Curriculum Framework of Outcomes 2014 Manitoba Education and Advanced Learning

4 Manitoba Education and Advanced Learning Cataloguing in Publication Data Grades 9 to 12 culinary arts [electronic resource] : Manitoba technical-vocational curriculum framework of outcomes Includes bibliographical references. ISBN: Culinary arts Study and teaching (Secondary) Manitoba. 2. Industrial arts Study and teaching (Secondary) Manitoba. 3. Technical education Manitoba Curricula. 4. Vocational education Manitoba Curricula. I. Manitoba. Manitoba Education and Advanced Learning Copyright 2014, the Government of Manitoba, represented by the Minister of Education and Advanced Learning. Manitoba Education and Advanced Learning School Programs Division Winnipeg, Manitoba, Canada Every effort has been made to acknowledge original sources and to comply with copyright law. If cases are identified where this has not been done, please notify Manitoba Education and Advanced Learning. Errors or omissions will be corrected in a future edition. Any websites referenced in this document are subject to change. Educators are advised to preview and evaluate websites and online resources before recommending them for student use. This resource is available on the Manitoba Education and Advanced Learning website at < sy_tech_program.html>. Available in alternate formats upon request.

5 C o n t e n t s Acknowledgements v Curriculum Implementation Dates 8 Technical-Vocational Education Overview 1 Culinary Arts Overview 1 Introduction 1 Trade Safety Awareness Manual 2 Level 1 Apprenticeship for Cook from Apprenticeship Manitoba 2 Goals and General Learning Outcomes (GLOs) 3 Guide to Reading Culinary Arts Goals and Learning Outcomes 5 Specific Learning Outcomes (SLOs) 6 Course Descriptions Exploration of the Culinary Arts Cooking Principles Garde-Manger Patisserie and Baking Vegetables, Fungi, Starches, and Farinaceous Products Stocks, Soups, and Sauces Breakfast and Dairy Menu Planning and Food Costing Meats, Poultry, Fish, and Seafood 7 Grades 9 to 11 Culinary Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. 11 Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. 24 Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. 28 Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. 34 Goal 5: Apply the transferable, cross-curricular knowledge and skills, as they relate to the culinary arts (chemistry, English language arts, food science, French, nutrition, mathematics, etc.). 41 Goal 6: Demonstrate awareness of sustainability as it pertains to the culinary arts. 44 Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to the culinary arts. 45 Goal 8: Demonstrate the employability skills required in the culinary arts. 46 Goal 9: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. 47 Contents iii

6 Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in the culinary arts. 48 Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in the culinary arts. 79 Grade 12 Culinary Arts General and Specific Learning Outcomes by Goal 49 Bibliography 81 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. 60 Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. 61 Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. 61 Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. 66 Goal 5: Apply the transferable, cross-curricular knowledge and skills, as they relate to the culinary arts (chemistry, English language arts, food science, French, nutrition, mathematics, etc.). 73 Goal 6: Demonstrate awareness of sustainability as it pertains to the culinary arts. 75 Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to the culinary arts. 76 Goal 8: Demonstrate the employability skills required in the culinary arts. 77 Goal 9: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. 78 iv Grades 9 to 12 Culinary Arts

7 A c k n o w l e d g e m e n t s Manitoba Education and Advanced Learning gratefully acknowledges the contributions of the following individuals in the development of Grades 9 to 12 Culinary Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes. Writer of First Draft Joanne Canada Somers Assiniboine Community College Development Team Members Chris Coombs Steinbach Regional Secondary School Hanover School Division Raymond Czayka Larry devries Joe Lindhorst Sunshine Layton Kildonan East Collegiate River East Transcona School Division Crocus Plains Regional Secondary School Brandon School Division Sturgeon Heights Collegiate St. James-Assiniboia School Division Winnipeg Technical College Acknowledgements v

8 School Programs Division, Manitoba Education and Advanced Learning Staff Carole Bilyk Project Manager Louise Boissonneault Coordinator Diane Courcelles Publications Editor John Finch Acting Coordinator (from September 2013) Lynn Harrison Desktop Publisher Gilles Landry Project Leader Daniel Lemieux Consultant Peter Narth Coordinator (until September 2013) Ken Nimchuk Consultant Development Unit Instruction, Curriculum and Assessment Branch Document Production Services Unit Educational Resources Branch Document Production Services Unit Educational Resources Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Document Production Services Unit Educational Resources Branch Development Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch vi Grades 9 to 12 Culinary Arts

9 T e c h n i c a l - V o c a t i o n a l E d u c a t i o n O v e r v i e w In 2013, Manitoba Education released the document Technical-Vocational Education Overview to provide the philosophical and pedagogical underpinnings for curriculum development and the teaching of courses in the Senior Years Technology Education Program. This overview presents educators with the vision and goals of technical-vocational education (TVE) in Manitoba. Topics include the following: QQ QQ QQ QQ QQ QQ QQ curriculum revitalization and renewal curriculum framework and implementation articulation of programming assessment and reporting safety employability/essential skills and career development sustainable development The TVE curriculum includes Grades 9 to 12 courses in a variety of areas, including culinary arts. C u l i n a r y A r t s O v e r v i e w Introduction Grades 9 to 12 Culinary Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine culinary arts courses. This framework is intended for use in all Manitoba schools teaching culinary arts courses as part of the Senior Years Technology Education Program and it replaces the one titled Food Services. All courses are intended for students pursuing a career in the culinary industry. They focus on theoretical principles and their practical applications. Most courses include outcomes related to QQ QQ QQ QQ sanitation, health, and safety the operation, cleaning, and maintenance of kitchen equipment and cooking utensils the receiving, handling, quality assurance, storage, prepreparation, preparation, and presentation of food and beverages food, ingredients, recipes, menus, food costing, and nutrition Cross-curricular learning outcomes including, but not limited to, chemistry, English language arts, French, food science, nutrition, physical education/health education, and mathematics are to be integrated into the authentic activities of the course. Overview 1

10 Outcomes dealing with the following topics are also integrated into most courses: QQ QQ QQ QQ QQ sustainability ethical and legal standards employability skills working conditions and career opportunities evolution, technological progression, and emerging trends To receive a Senior Years Technical Education diploma, a student must complete eight departmentally developed courses from an approved technical-vocational cluster, together with 16 compulsory credits and six optional credits. The grade level in which the courses are offered are a local, school-based decision, but it is highly recommended that the sequencing of credits align with the following schedule. In the TVE curriculum, the emphasis is on hands-on learning activities. For instructional purposes, the sequence of learning outcomes and the learning outcomes included in each unit of study can vary, based on the learning activities within the course. QQ QQ The curriculum is not sequential. In other words, outcomes might be taught in an order that differs from the one in this document. In light of rapidly changing trends in culinary arts, teachers are encouraged to update their activities in order to meet the needs of students. Trade Safety Awareness Manual Apprenticeship Manitoba has developed a Trade Safety Awareness Unit, whose purpose is to increase student awareness of trade safety in the workplace. All students, including those in high school, studying a designated trade must complete this seven-hour unit. The outcomes from the Trade Safety Awareness Unit have been incorporated into Goal 1 of this curriculum. For more information, and to access the Trade Safety Awareness Unit and its tests and other resources, please go to this web page < The Trade Safety Awareness Unit s alphanumeric designations are located at the end of the framework outcomes. For example, the following SLO is found in Grade 10 Cooking Principles: Explain the S.A.F.E. acronym. (TSA 6) The (TSA 6) indicates that this outcome is taken from the Trade Safety Awareness Unit from Apprenticeship Manitoba. Level 1 Apprenticeship for Cook from Apprenticeship Manitoba The Specific Learning Outcomes (SLOs) in the eight mandatory courses include all of the objectives found in the Apprenticeship Manitoba Training for Cook Level 1 (Revised November 2011). The Apprenticeship objectives alphanumeric designations are located at the end of the 2 Grades 9 to 12 Culinary Arts

11 framework outcomes. For example, the following SLO is found in Grade 9 Exploration of the Culinary Arts: Define terminology associated with personal hygiene and hygienic practices. (A7.1) The A7.1 found at the end indicates that this outcome is taken from Trade Level Unit Outlines for Level 1 Cook: Unit: A7 Personal Hygiene and Kitchen Sanitation: Objective 1. You will find it on page 10 of that document. In some cases, the Apprenticeship objectives have been reworded to make them more consistent with the framework; however, the intention of the outcome is identical to the Apprenticeship objective. The Apprenticeship Manitoba curriculum documents can be found at < The apprenticeship documents provide necessary, detailed information as well as clarification of the high school frameworks outcomes. Teachers must teach all of the objectives and content found in the apprenticeship documents that are referenced in the frameworks of outcomes. This will ensure that students will have met all of the requirements for Level 1 certification from Apprenticeship Manitoba. Those students obtaining an accumulated average of 70% or higher in the 8 mandatory courses in an accredited Culinary Arts program may have met the requirements for their Level 1 Apprenticeship for Cook. Please note that facilities also need to be accredited by the Apprenticeship Manitoba Branch for students to obtain their Level 1 accreditation. For more information on getting trade programs accredited by Apprenticeship Manitoba, go to < apprent/educator/apprenticeship_school.html>. Teachers are encouraged to review the apprenticeship guidelines provided by the Apprenticeship Branch of Manitoba Entrepreneurship, Training and Trade at < Goals and General Learning Outcomes (GLOs) The Culinary Arts curriculum includes 10 goals, which are broken down into general learning outcomes, which are further broken down into specific learning outcomes. Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. GLO 1.1: Demonstrate appropriate personal hygiene practices. GLO 1.2: Demonstrate safe food-handling practices. GLO 1.3: Create and maintain a safe and sanitary work environment. GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (< apprent/apprentice/trade_safety/>). Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. Overview 3

12 Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. GLO 3.1: Demonstrate the appropriate receiving, handling, quality assurance, and storage of different types of food and beverage. GLO 3.2: Demonstrate the appropriate pre-preparation (mise en place), preparation, and presentation of different types of food and beverage. Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. GLO 4.1: Demonstrate an understanding of the characteristics of foods and ingredients, and how these characteristics are used to prepare food, and design recipes and menus. GLO 4.2: Demonstrate an understanding of recipes, menus, and food costing. GLO 4.3: Demonstrate an understanding of nutrition. Goal 5: Apply the transferable, cross-curricular knowledge and skills, as they relate to the culinary arts (chemistry, English language arts, food science, French, nutrition, mathematics, etc.). GLO 5.1: Read, interpret, and communicate information. GLO 5.2: Apply mathematics knowledge and skills relevant to the culinary arts. GLO 5.3: Apply chemistry knowledge and skills relevant to the culinary arts. Goal 6: Demonstrate awareness of sustainability as it pertains to the culinary arts. GLO 6.1: Describe the culinary arts industry s sustainability practices and impact on the environment. Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to the culinary arts. GLO 7.1: Identify and follow the ethical and legal standards that pertain to the culinary arts. Goal 8: Demonstrate the employability skills required in the culinary arts. GLO 8.1: Demonstrate fundamental employability skills. Goal 9: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. GLO 9.1: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in the culinary arts. GLO 10.1: Demonstrate an understanding of the evolution and technical progression of, and the emerging trends in the culinary arts. 4 Grades 9 to 12 Culinary Arts

13 Guide to Reading the Culinary Arts Goals and Learning Outcomes General learning outcome (GLO): First digit indicates goal number; second digit indicates individual GLO 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M Course name 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils Identify and demonstrate the safe and appropriate operation and/or use of kitchen equipment, containers, and cooking utensils used in the preparation of food and beverage Demonstrate the safe and appropriate cleaning and maintenance of kitchen equipment and cooking utensils. Course code A Demonstrate the safe and appropriate operation and/or use of gardemanger tools and equipment A Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of garde-manger products. 11B Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with patisserie and baking. 11B Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of patisserie and baking. Course.Goal.GLO.SLO 11C Demonstrate the safe and appropriate operation and/or use of kitchen equipment, containers, and cooking utensils used in the preparation of vegetables, fungi, starches, and farinaceous products. 11C Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of vegetables, fungi, starches, and farinaceous products. Grade/level Goal statement Define terminology associated with kitchen tools and equipment. (A6.1) Indicates Apprenticeship Manitoba s alphanumeric 24 designation Grades 9 to 12 Culinary Arts A B C Indicates SLO from previous course is repeated in this course Specific learning outcome (SLO) statements define what students are expected to achieve by the end of the course Overview 5

14 Specific Learning Outcomes (SLOs) Grades 9 to 12 Culinary Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies specific learning outcomes (SLOs) for use in all Manitoba schools teaching the Grades 9 to 12 culinary arts courses as part of the Senior Years Technology Education Program. Specific learning outcome statements define what students are expected to achieve by the end of the course. It is essential for students to learn and to demonstrate safety practices and employability skills; therefore, some SLOs related to safety and to employability skills are repeated in all the courses. Course Descriptions Course titles, descriptions, and codes for the nine culinary arts courses follow. For an explanation of the codes, refer to the Subject Table Handbook: Technology Education: Student Records System and Professional School Personnel System (Manitoba Education and Advanced Learning) Exploration of the Culinary Arts 15S/15E/15M 10S/10E/10M This is an optional course intended for students wishing to explore the culinary arts. The emphasis is on hands-on activities. Students are introduced to sanitation and safety; tools and equipment; knife handling and safety; and general preparation procedures for different types of food and beverage Cooking Principles 20S/20E/20M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on an introduction to the Culinary Arts. The emphasis is on hands-on activities. Students learn the specifics of sanitation and safety in a commercial kitchen. They also learn about tools and equipment, knife handling and safety, and general preparation procedures for different types of food and beverage. The course provides information and practical experience on the effects of heat on food; setting up workstations; cooking terms and methods; principles for seasoning and flavouring; and how to read and follow recipes. Students will practice measurement and scaling techniques Garde-Manger 30S/30E/30M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the cold kitchen. Students will learn to prepare salads and dressings, sandwiches, canapés, and hors d oeuvres. Garnishing techniques will be emphasized with the presentation of completed products on platters and plates Patisserie and Baking 30S/30E/30M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of patisserie and baking products such as yeast and non-yeast doughs, pies, cakes, tortes, icings, pastries, shortbreads, cookies, custards, fillings, and so on. 6 Grades 9 to 12 Culinary Arts

15 8794 Vegetables, Fungi, Starches, and Farinaceous Products 30S/30E/30M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of vegetables, fruits, potatoes, pasta, rice, and other grains and farinaceous products Stocks, Soups, and Sauces 40S/40E/40M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of stocks, soups, and the five Mother sauces and secondary sauces Breakfast and Dairy 40S/40E/40M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of a wide range of breakfast items such as egg-based dishes, pancakes, crepes, waffles, French toast, breakfast pastries, and breakfast meats. Students will also learn about the theory behind and preparation of dairy products and beverages. They will also examine the theory behind and laws pertaining to the use and serving of alcoholic beverages Menu Planning and Food Costing 40S/40E/40M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the planning of classical and modern menus; food costing; controlling costs; price changes; receiving, storing, and ordering food; recording inventory; par levels; developing menu prices; determining yield factors; and setting food cost percentages. Students learn the basic principles of nutrition, the Canadian Food Rainbow, and their use in planning healthy menus Meats, Poultry, Fish, and Seafood 40S/40E/40M This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of a variety of meats, poultry, fish, and seafood. Students will also learn about the composition, structure, quality, grading, and basic cuts of meats, poultry, fish, and seafood. Overview 7

16 Curriculum Implementation Dates During voluntary implementation, teachers have the option of teaching the entire new draft curriculum as soon as Manitoba Education and Advanced Learning releases it on the Technology Education website. They also have the option of teaching the courses from the previous curriculum. Teachers who implement courses before system-wide implementation need to ensure that students who are already taking courses from the previous curriculum achieve all SLOs with a minimum of redundancy. Voluntary implementation of all culinary arts courses began in the fall of 2012 and will continue until their respective system-wide implementation dates. Date Fall 2013 System-Wide Implementation Grade 9 (optional) Fall 2014 Grade 10 Fall 2015 Grade 11 Fall 2016 Grade 12 Under system-wide implementation, all teachers in Manitoba teach the new curriculum and use the new course codes. Teachers will no longer be able to use the previous course codes. Course codes are found in the Subject Table Handbook: Technology Education. 8 Grades 9 to 12 Culinary Arts

17 G r a d e s 9 t o 1 1 C u l i n a r y A r t s General and Specific Learning Outcomes by Goal

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19 G r a d e s 9 t o 1 1 C u l i n a r y A r t s : G e n e r a l a n d S p e c i f i c L e a r n i n g O u t c o m e s b y G o a l 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. GLO 1.1: Demonstrate appropriate personal hygiene practices Define terminology associated with personal hygiene and hygienic practices. (A7.1) Describe the procedures used for handwashing. (A7.10) Practise personal hygiene and safe health standards Adhere to the professional standards of dress, hygiene, and grooming A B C A B C A B C A B C Grades 9 to 11 Culinary Arts 11

20 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.1: Demonstrate appropriate personal hygiene practices. (continued) Identify and interpret codes, regulations, and federal, provincial/ territorial, municipal requirements pertaining to kitchen sanitation and safe food-handling practices. (A7.2) A B C Describe the procedures used to ensure personal hygiene and clean apparel. (A7.9) Identify and interpret food health regulations and guidelines associated with the practice of personal hygiene. (A7.7) Identify and interpret regulations and guidelines associated with wearing personal items. (A7.8) A B C A B C A B C Grades 9 to 12 Culinary Arts

21 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.2: Demonstrate safe food-handling practices Demonstrate safe food-handling practices A Demonstrate safe food-handling practices in regard to garde-manger ingredients and products. 11B Demonstrate safe food-handling practices in regard to patisserie and baking. 11C Demonstrate safe food-handling practices in regard to vegetables, fungi, starches, and farinaceous products Identify common food allergies and determine appropriate substitutions A Identify common food allergies found in gardemanger dishes and determine appropriate substitutions. 11B Identify common food allergies found in patisserie and baking dishes, and determine appropriate substitutions. 11C Identify common food allergies found in vegetables, fungi, starches, and farinaceous products, and determine appropriate substitutions Describe the safe storage of stock equipment in service vehicles. (A3.11) Identify types of food-borne illnesses, their causes, and preventative measures. (A7.11) A B C A B C Grades 9 to 11 Culinary Arts 13

22 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.2: Demonstrate safe food-handling practices. (continued) Identify types of food contamination, their causes, and preventative measures. (A7.12) A B C Identify proper food-handling and storage techniques. (A7.13) A B C A Discuss common food-borne illnesses, their causes, and preventative measures. 14 Grades 9 to 12 Culinary Arts

23 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment Create and maintain a safe work environment in the kitchen Create and maintain a safe work environment in the kitchen lab. 11A Create and maintain a safe work environment when working with gardemanger ingredients and products. 11B Create and maintain a safe work environment when working with patisserie and baking ingredients and products. 11C Create and maintain a safe work environment when working with vegetables, fungi, starches, and farinaceous products Identify regulations pertinent to care and cleanliness in the work area. (A3.3) Identify regulations relevant to the safe use of chemicals. (A3.4) Identify ergonomics. (A3.5) Identify, recognize, and control hazards. (A3.6, A3.10) A B C A B C A B C A B C Grades 9 to 11 Culinary Arts 15

24 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment. (continued) Identify the hazards associated with working in a confined space and the preparation required to work safely in a confined space. (A3.7) (TSA 20) A B C Describe safety practices and precautions related to the use of kitchen tools and equipment. (A6.2) Describe the importance of emergency planning procedures Describe and follow substance abuse regulations Identify and outline workplace fire safety principles. (A3.8) (TSA 19) A B C A B C A B C A B C Grades 9 to 12 Culinary Arts

25 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment. (continued) Discuss the role of Workplace Safety and Health, and the procedures to follow in case of an incident (e.g., slips and falls, improper lifting, etc.) A B C Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to the culinary arts. (A3.9) (TSA 13) Describe how the Workers Compensation Act relates to the profession of chef Describe procedures for dealing with burns and cuts A B C A B C A B C Grades 9 to 11 Culinary Arts 17

26 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment. (continued) Identify the safety principles for working on and around electrical equipment. (A3.6) (TSA 18) A B C Describe the three government levels of food/health inspection and the area each level controls Describe the Hazard Analysis Critical Control Points (HACCP) System and its use in food-service operations. (A7.14) Demonstrate proper kitchen sanitation, personal hygiene, and foodhandling and storage practices. (A7.15) Identify safety and health requirements. (A3.1) A B C A B C A B C A B C Grades 9 to 12 Culinary Arts

27 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment. (continued) Describe and use appropriate personal protective equipment (PPE) (e.g., gloves, safety glasses or goggles, hearing protection, respirator mask) and identify PPE and procedures related to PPE. (A3.2) (TSA 16) A B C Demonstrate knowledge of safety equipment such as fire extinguisher, first aid kit, and eyewash station. (A3.8) Identify sanitizing products and describe their applications and procedures for use. (A7.3) Describe the three-sink method of sanitization. (A7.4) A B C A B C A B C Grades 9 to 11 Culinary Arts 19

28 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.3: Create and maintain a safe and sanitary work environment. (continued) Describe the procedures used to disassemble and assemble kitchen tools and equipment and their accessories for sanitizing purposes. (A7.5) A B C Describe the procedures used to maintain a sanitary food-service operation. (A7.6) A B C Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (< Explain the importance of trade safety and health in reducing injuries and fatalities to young employees in Manitoba. (TSA 1) 20 Grades 9 to 12 Culinary Arts

29 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (< (continued) Describe the rights and responsibilities of employees, employers, and supervisors under the Workplace Safety and Health Act. (TSA 2) Describe the steps to use in the Right to Refuse process. (TSA 3) Explain how and where to find information on workplace safety and health. (TSA 4) Demonstrate how to handle a potentially dangerous work situation. (TSA 5) Grades 9 to 11 Culinary Arts 21

30 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (< (continued) Explain the S.A.F.E. acronym. (TSA 6) Define workplace safety and health hazards. (TSA 7) Give examples of trade-specific workplace safety and health hazards. (TSA 8) Give examples of five types of safety and health hazards. (TSA 9) Define workplace safety and health risks. (TSA 10) Give examples of trade-specific workplace safety and health risks. (TSA 11) 22 Grades 9 to 12 Culinary Arts

31 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. (continued) GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (< (continued) Explain the principles of hazard recognition and control as they apply to the specific trade. (TSA 12) Match the WHMIS hazardous materials symbols and their meanings. (TSA 14) Describe the importance of the Material Safety Data Sheets (MSDS). (TSA 15) Demonstrate proper selection and use of a variety of personal protective equipment and fallprotection systems. (TSA 17) Grades 9 to 11 Culinary Arts 23

32 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils Identify and demonstrate the safe and appropriate operation and/or use of kitchen equipment, containers, and cooking utensils used in the preparation of food and beverage A Demonstrate the safe and appropriate operation and/or use of gardemanger tools and equipment. 11B Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with patisserie and baking. 11C Demonstrate the safe and appropriate operation and/or use of kitchen equipment, containers, and cooking utensils used in the preparation of vegetables, fungi, starches, and farinaceous products Demonstrate the safe and appropriate cleaning and maintenance of kitchen equipment and cooking utensils A Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of garde-manger products. 11B Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of patisserie and baking. 11C Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of vegetables, fungi, starches, and farinaceous products Define terminology associated with kitchen tools and equipment. (A6.1) A B C Grades 9 to 12 Culinary Arts

33 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) Identify types of knives and describe their characteristics, applications, and procedures for use. (A6.3) A B C Identify the tools used to sharpen and hone knives, and describe their applications and procedures for use. (A6.4) Describe the procedures used to inspect and store knives. (A6.5) Demonstrate the safe and appropriate use of knives A B C A B C A B C Grades 9 to 11 Culinary Arts 25

34 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) Identify types of pots and pans, and describe their characteristics, applications, and procedures for use. (A6.6) A B C Describe the procedures used to inspect and store pots and pans. (A6.7) Identify types of utensils and describe their characteristics, applications, and procedures for use. (A6.8) Describe the procedures used to inspect and store utensils. (A6.9) A B C A B C A B C Grades 9 to 12 Culinary Arts

35 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. (continued) Identify types of equipment and appliances, and describe their accessories, applications, and procedures for use. (A6.10) A B C Describe the procedures used to inspect, maintain, and store equipment and appliances. (A6.11) Demonstrate proper use of kitchen tools and equipment, and their maintenance and procedures for use. (A6.12) A B C A B C B Identify bakeshop tools and equipment, and describe their applications. (I1.6) Grades 9 to 11 Culinary Arts 27

36 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. GLO 3.1: Demonstrate the appropriate receiving, handling, quality assurance, and storage of different types of food and beverage Demonstrate the procedures used to receive, inspect, handle, and store different types of food and beverage. (A11.7) Demonstrate the procedures used to receive, inspect, handle, and store different types of food and beverage. (A11.3, A11.7) 11A Demonstrate the procedures used to receive, inspect, handle, and store garde-manger products. (A11.7, G1.9) 11B Demonstrate the procedures used to receive, inspect, handle, and store patisserie and baking ingredients and products. (A11.7, I1.7) 11C Demonstrate the procedures used to receive, inspect, handle, and store vegetables, fungi, starches, and farinaceous products. (A11.7, C1.11) Define terminology associated with receipt, inspection, and storage of goods. (A11.1) 11A Describe the procedures used to handle and store sandwiches and fillings. (G2.9) 11B Describe the procedures used to handle and store bread products. (I3.9) 11C Describe the procedures used to handle and store potatoes. (C2.7) Identify types of food storage and describe their applications. (A11.4) 11A Describe the procedures used to confirm information contained on invoices. (A11.2) 11B Describe the procedures used to handle and store pies, tarts, flans, and fillings. (I5.10) 11C Describe the procedures used to handle and store fresh and cooked pasta and dumplings. (D2.11) Describe the procedures used to label, date, initial, and rotate stock. (A11.5) 11A B C A Describe the procedures used to handle and store fruit. (G3.6) 11B Describe the procedures used to handle and store cookies. (I4.7) 11C Describe the procedures for handling and storing pulses, grains, and nuts. (D1.8) 28 Grades 9 to 12 Culinary Arts

37 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. (continued) GLO 3.2: Demonstrate the appropriate pre-preparation (mise en place), preparation, and presentation of different types of food and beverage Maintain a log of culinary terms Prepare dishes using a variety of herbs, spices, nuts, oils, vinegars, and condiments. 11A Create and apply a variety of basic garnishes. 11B Discuss the baking process. 11C Prepare vegetables using moist heat, dry heat, and combination cooking methods Demonstrate general preparation procedures for different types of food and beverage Describe and perform mise en place. 11A Describe platter presentation techniques. 11B Describe cakes and decorating procedures. 11C Prepare, cook, and store/serve vegetables to retain colour, texture, and nutritional value Describe and perform mise en place Describe presentation procedures for different types of food and beverage. 11A Prepare a variety of gardemanger platters. 11B Describe icings and frostings. 11C Demonstrate the reconstitution of vegetables, fungi, starches, and farinaceous products Identify and perform the standard breading procedure Prepare a variety of dishes. 11A Demonstrate the appropriate portioning and presentation of gardemanger products. 11B Prepare cakes. 11C Describe and demonstrate various vegetable cuts and their uses. Grades 9 to 11 Culinary Arts 29

38 8790 Exploration of the Culinary Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8791 Cooking Principles (10) 20S / 20E / 20M 8792 Garde-Manger (11A) 8793 Patisserie and Baking (11B) 8794 Vegetables, Fungi, Starches, and Farinaceous Products (11C) Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. (continued) GLO 3.2: Demonstrate the appropriate pre-preparation (mise en place), preparation, and presentation of different types of food and beverage. (continued) Identify, select, and prepare convenience products Identify methods used to check for doneness of foods and describe their associated procedures. (A9.5) 11A Describe the procedures used to prepare and select dressings. (G1.6) 11B Describe the purpose of convenience foods (e.g., frozen, unbaked pies). 11C Identify classical cuts and describe their characteristics, applications, and associated procedures. (C1.4) Determine doneness of prepared foods Identify methods used to take temperatures of food products and describe their associated procedures. (A9.7) 11A Describe the procedures used to assemble salads. (G1.7) 11B Prepare a variety of convenience foods as per package instructions. 11C Describe the procedures used to prepare vegetables and fungi. (C1.8) Identify food quality indicators and testing techniques, and describe their associated procedures. (A9.8) 11A Describe plating/buffet and finishing techniques. (G1.8) 11B Describe custards, creams, and puddings. 11C Describe plating and finishing techniques. (C1.9) Identify basic kitchen practices and describe their applications. (A9.9) 11A Demonstrate the procedures used to prepare salads and salad dressings. (G1.10) 11B Prepare, bake, and serve or store a variety of custards, creams, and puddings. 11C Demonstrate the procedures used to prepare vegetables and fungi. (C1.11) 30 Grades 9 to 12 Culinary Arts