Scope and Sequence Cluster: Course Name: Course Description: Hospitality and Tourism 130.227 Practicum in Culinary Arts (Two to Three Credits) (1) This course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace. (2) Students are taught employability skills, which include job-specific skills applicable to their training plan, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development. Practicum in Culinary Arts is relevant and rigorous, supports student application of academic standards, and effectively prepares students for college and career success. (3) Instruction may be delivered through school-based laboratory training or through work-based delivery arrangements such as cooperative education, mentoring, and job shadowing. (4) Students are encouraged to participate in extended learning experience such as career and technical student organizations and other leadership or extracurricular organizations. Course Requirements: This course is recommended for students in Grades 11-12. Recommended prerequisite: Culinary Arts or Hotel Management. Students must have access to a commercial kitchen, equipment, and tools as utilized in the industry. Units of Study Knowledge and Skills Student Expectations Resources I. History of the Food Service Industry A. Famous chefs (10) The student understands the (A) research famous chefs in history history of food service and the and note their major accomplishments B. Entrepreneurs who influenced use of the professional kitchen. food service Culinary Schools.org www.culinaryschools.org/famous-chefs C. Global cultures The Food Timeline www.foodtimeline.org/restaurants.html D. Food traditions 1
A. Famous chefs (10) The student understands the history of food service and the Units B. Entrepreneurs of Study who influenced use Knowledge of the professional and Skills kitchen. Student Expectations Resources FPMSCG I. History food service of the Food Service Industry (C) summarize historical entrepreneurs Culinary Schools.org who influenced food service in the www.culinaryschools.org/famous-chefs C. Global cultures United States The Food Timeline www.foodtimeline.org/restaurants.html D. Food traditions (10) The student understands the history of food service and the use of the professional kitchen. (B) identify global cultures and traditions related to food (D) analyze how current trends in society affect the food service industry Cultural Diversity: Eating In American Fact Sheets ohioline.osu.edu/hygfact/5000/index.ht ml Cultural & Ethnic Food & Nutrition Resource List www.nal.usda.gov/fnic/pubs/bibs/gen/et hnic.pdf The Meaning of Food www.pbs.org/opb/meaningoffood American Association of Family & Consumer Sciences www.aafcs.org American Diabetes Association www.diabetes.org American Dietetic Association www.eatright.org CareerOneStop www.acinet.org FCCLA www.fcclainc.org Foodservice.com www.foodservice.com Foodservice 411 www.foodservice411.com Market Research.com www.marketresearch.com II. Entry to the Job Market A. Employment opportunities (1) The student uses (A) identify employment opportunities Achieve Texas employability skills to gain an (B) demonstrate the application of www.achievetexas.org B. Application process entry-level job in a high-skill, high-essentiawage, workplace skills in the career America s Career Infonet or high-demand field. acquisition process www.acinet.org/acinet C. Employment documents Culinary Careers www.culinary-careers.org This D. material Interview is skills and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Food Schools Science and Careers Texas Regional ESCs. www.khake.com E. Team building 2 Goal Setting www.topachievement.com F. Leadership and student Goal Setting Guide goal-setting-
A. Employment opportunities B. Application process entry-level job in a high-skill, highwage, Knowledge or high-demand Skillsfield. Student Expectations Resources America s Career Infonet Units of Study I. History C. Employment of the Food documents Service Industry (C) complete employment-related documents such as job applications D. Interview skills and I-9 and W-4 forms E. Team building F. Leadership and student organizations G. Ethical standards H. Employment outlook I. Entrepreneurial opportunities J. Rights and responsibilities K. Benefits and salaries L. Career choices M. Maintaining employment N. Employment termination (1) The student uses employability skills to gain an (D) demonstrate proper interview techniques in various situations Achieve Texas www.achievetexas.org www.acinet.org/acinet Culinary Careers www.culinary-careers.org Food Science Careers www.khake.com Goal Setting www.topachievement.com Goal Setting Guide goal-settingguide.com Job Search Guide jobstar.org Kuder www.kuder.com Labor Market Career Information (LMCI) www.lmci.state.tx.us Monster www.monster.com National Research Center for Career and Technical Education www.nccte.org National Restaurant Association www.restaurant.org Restaurant News Resource www.restaurantnewsresource.com Small Business Administration www.sba.gov Texas Restaurant Association www.restaurantville.com Texas Workforce Commission www.twc.state.tx.us U.S. Department of Labor Occupational Outlook Handbook www.bls.gov/oco U.S. Department of Labor www.dol.gov (6) The student applies the use of self-development techniques and interpersonal skills to accomplish objectives. (A) identify and practice effective interpersonal and team-building skills involving situations with coworkers, managers, and customers Mind Tools www.mindtools.com FCCLA www.fcclainc.org www.texasfccla.org SkillsUSA www.skillsusa.org 3
(6) The student applies the use of Mind Tools www.mindtools.com self-development techniques and FCCLA www.fcclainc.org interpersonal skills to accomplish www.texasfccla.org Units of Study objectives. Knowledge and Skills Student Expectations SkillsUSA www.skillsusa.org Resources I. History of the Food Service Industry (B) apply leadership and career development skills through participation in activities such as career and technical student organizations (3) The student demonstrates work ethics, employer expectations, interaction with diverse populations, and communication skills in the workplace. (8) The student evaluates personal attitudes and work habits that support career retention and advancement. (E) demonstrate ethical standards (A) analyze the future employment outlook in the occupational area (B) describe entrepreneurial opportunities in the area of culinary arts C) compare rewards and demands for various levels of employment in the area of culinary arts Good Character.com www.goodcharacter.com/nfs/schoolto Work.html Ethics Resource Center www.ethics.org America s Career Infonet www.acinet.org Occupational Handbook www.bls.gov/oco Job Star Central Job Search jobstar.org (D) evaluate strategies for career retention and advancement in response to the changing global workplace (E) summarize the rights and responsibilities of employers and employees (F) determine effective money management and financial planning techniques (9) The student identifies skills (A) evaluate employment options, and attributes necessary for including salaries and benefits professional advancement. America s Career Infonet www.acinet.org/acinet/culinary Careers www.culinary-careers.org This material is and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter FCCLA Schools www.fcclainc.org and Texas Regional ESCs. www.texasfccla.org 4 Food Science Careers www.khake.com Kuder www.kuder.com Labor Market and Career Information
(9) The student identifies skills and attributes necessary for Units of Study professional Knowledge and advancement. Skills Student Expectations Resources I. History of the Food Service Industry (B) determine factors that affect career choices such as personal interests, abilities, priorities, and family responsibilities (C) determine continuing education opportunities that enhance career advancement and promote lifelong learning (D) demonstrate effective methods to secure, maintain, and terminate employment America s Career Infonet www.acinet.org/acinet/culinary Careers www.culinary-careers.org FCCLA www.fcclainc.org www.texasfccla.org Food Science Careers www.khake.com Kuder www.kuder.com Labor Market and Career Information (LMCI) www.lmci.state.tx.us Monster www.monster.com www.skillsusa.org National Restaurant Association Educational Foundation www.nraef.org National Restaurant Association www.restaurant.org Texas Work Force Commission www.twc.state.tx.us III. Foodhandlers in the Work Place A. Grooming and appearance B. Dependability and initiative C. Interpersonal skills D. Personal etiquette E. Business etiquette F. Health issues G. Safety practices H. Listening skills (2) The student develops skills for success in the workplace. (A) comprehend and model appropriate grooming and appearance for the workplace (B) demonstrate dependability, punctuality, and initiative (C) develop positive interpersonal skills, including respect for diversity Food Safety Council www.foodsafetycouncil.org Quintessential Careers www.quintcareers.com/dress_for_succ ess.html Good Character.com www.goodcharacter.com/nfs/schoolto Work.html This I. Personal material integrity is and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs. J. Teamwork 5 K. Conflict resolution
E. Business etiquette F. Health issues G. Safety practices Units H. Listening of Study skills Knowledge and Skills Student Expectations Resources I. History of the Food Service Industry (D) demonstrate appropriate business Emily Post Institute I. Personal integrity and personal etiquette in the workplace www.emilypost.com/index.htm Etiquette Expert J. Teamwork www.etiquetteexpert.com K. Conflict resolution L. Employer expectations M. Ethical standards N. Organizational skills O. Workplace policy P. Fair labor standards Q. Confidentiality R. Laws and legality (E) exhibit productive work habits, ethical practices, and a positive attitude (F) demonstrate knowledge of personal and occupational health and safety practices in the workplace Good Character.com www.goodcharacter.com/nfs/schoolto Work.html Centers for Disease Control and Prevention www.cdc.gov Foodborne Illness www.foodborneillness.com Food and Drug Administration www.fda.gov Foodsafety.gov www.foodsafety.gov Food Safety Institute of America www.foodsafetyinstituteofamerica.com Hazard Analysis and Critical Control Point www.foodsafety.gov/~lrd/haccp.html OSHA www.osha.gov U.S. Food and Drug Administration www.fda.gov/food/default.htm U.S. Food Safety and Inspection Service www.fsis.usda.gov (G) demonstrate the ability to work with the other employees to support the organization and complete assigned tasks (H) prioritize work to fulfill responsibilities and meet deadlines (I) evaluate the relationship of good physical and mental health to job success and personal achievement Mind Tools www.mindtools.com 6
I. History of the Food Service Industry (J) demonstrate effective verbal, nonverbal, written, and electronic communication skills (3) The student demonstrates work ethics, employer expectations, interaction with diverse populations, and communication skills in the workplace. (5) The student applies ethical behavior standards and legal responsibilities within the workplace. (K) apply effective listening skills used in the workplace (A) illustrate how personal integrity affects human relations on the job (B) demonstrate characteristics of successful working relationships such as teamwork, conflict resolution, selfcontrol, and the ability to accept criticism (C) analyze employer expectations (D) demonstrate respect for the rights of others (E) demonstrate ethical standards (F) comply with organizational policies (A) research and compare published workplace policies (B) apply responsible and ethical behavior (C) summarize provisions of the Fair Labor Standards Act (D) describe the consequences of breach of confidentiality (E) research laws related to culinary arts professions American Association of Family and Consumer Sciences www.aafcs.org Mind Tools www.mindtools.com FCCLA www.fcclainc.org www.texasfccla.org Mind Tools www.mindtools.com Good Character.com www.goodcharacter.com/nfs/schoolto Work.html Ethics Resource Center www.ethics.org Ethics Resource Center www.ethics.org Good Character.com www.goodcharacter.com/nfs/schoolto Work.html U.S. Department of Labor www.dol.gov/esa/whd 7
I. IV. History Management of the Food Structure Service Industry A. Culinary math skills B. Business charts and graphs C. Budgeting D. Career choices (4) The student applies academics with job-readiness skills. (A) apply mathematical skills to business transactions (B) develop a personal budget based on career choice (C) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems Culinary Institute of America Culinary Math www.ciakids.comculinarymath1 Money Smart Curriculum www.fdic.gov/consumers/consumer/mo neysmart/young.html Texas Restaurant Association www.restaurantville.com V. Workplace Safety A. Safety practices B. Regulations C. Enforcement (7) The student uses concepts and skills related to safety in the workplace. (D) organize and compose workplace documents (A) identify and apply safe working practices (B) solve problems related to unsafe work practices and attitudes (C) explain Occupational Safety and Health Administration regulations in the workplace (D) analyze health and wellness practices that influence job performance Occupational Safety and Hazards Administration www.osha.gov Texas Workforce Commission www.twc.state.tx.us U.S. Department of Labor www.dol.gov/index.htm 8
VI. History Production, of the Presentation, Food Service and Industry Dining A. Food service operations B. Large equipment, small wares, and hand tools C. Equipment cleaning D. Commercial kitchen maintenance E. Receiving and storage F. Cooking methods: moist heat and dry heat G. Work space and food preparation H. Food production I. Presentation techniques J. Baking techniques (10) The student understands the history of food service and the use of the professional kitchen. (L) demonstrate types of table setting, dining, and service skills (E) use large and small equipment in a commercial kitchen (K) demonstrate proper cleaning of equipment and maintenance of the commercial kitchen All Recipes www.allrecipe.com American Culinary Federation www.acfchefs.org American Society of Baking www.asbe.org Emily Post Institute www.emilypost.com/everyday/table_set tings.htm French Cooking Terms frenchcookingrecipe.com Foodborne Illness www.foodborneillness.com Food and Drug Administration www.fda.gov Table Setting Allrecipes.com/HowTo/Table-Setting- 101/Detail.aspx Food Service Warehouse Care & Repair In Your Commercial Kitchen www.foodservicewarehouse.com/educa tion/care-repair/default.aspx 9
I. History of the Food Service Industry (J) demonstrate proper receiving and storage techniques (G) demonstrate moist and dry cookery methods (H) demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables (F) develop food production and presentation techniques Centers for Disease Control and Prevention www.cdc.gov Foodborne Illness www.foodborneillness.com Food and Drug Administration www.fda.gov What's Cooking America Food Storage Chart whatscookingamerica.net/information/f reezerchart.htm (I) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts 10
I. VII. History Portfolio of the Development Food Service Industry A. Portfolio preparation B. Resume C. Technical skill competencies D. Licensures/certifications E. Recognitions, awards, and scholarships F. Community service G. Student organizations H. Professional organizations I. Practicum J. Supervisor evaluation (11) The student documents technical knowledge and skills. (11) The student documents technical knowledge and skills. (A) complete a professional career portfolio to include: (i) an updated resume (ii) official documentation of attainment of technical skill competencies (iii) licensures or certifications (iv) recognitions, awards, and scholarships (v) community service hours (vi) participation in student and professional organizations (vii) abstract of key points of the practicum (viii) practicum supervisor evaluations (B) present the professional career portfolio to interested stakeholders America s Career Infonet www.acinet.org/acine Culinary Careers www.culinary-careers.org FCCLA www.fcclainc.org www.texasfccla.org Food Science Careers www.khake.com Kuder www.kuder.com Labor Market and Career Information (LMCI) www.lmci.state.tx.us Monster www.monster.com ServSafe www.servsafe.com SkillsUSA www.skillsusa.org National Restaurant Association Educational Foundation www.nraef.com National Restaurant Association www.restaurant.org Texas Work Force Commission www.twc.state.tx.us K. Portfolio presentation Resources: Books CE Culinary Essentials, Glencoe/McGraw-Hill Division, 2002 0078226090 Food Production, Management and Services Curriculum Caddy, CEV FPMSCC 1569186790 Multimedia, Ltd., 2004 Food Production, Management and Services Curriculum Guide, Reference Book, Student Activity Book, and Tests, FPMSCG Curriculum Center for FCS, 2006 Resources: Web Sites Achieve Texas All Recipes America s Career Infonet www.achievetexas.org www.allrecipe.com www.acinet.org 11
I. America s History of Career the Food Infonet Service Industry www.acinet.org/acinet American Association of Family and www.aafcs.org Consumer Sciences American Culinary Federation American Diabetes Association American Dietetic Association American Society of Baking CareerOneStop Centers for Disease Control and Prevention Culinary Careers Culinary Institute of America Culinary Math Culinary Schools.org Cultural & Ethnic Food & Nutrition Resource List Cultural Diversity: Eating In American Fact Sheets Emily Post Institute Emily Post Institute Ethics Resource Center Etiquette Expert FCCLA Food and Drug Administration Foodborne Illness Food Safety Council Food Safety Institute of America Food Science Careers Food Service Warehouse Care & Repair In Your Commercial Kitchen The Food Timeline Foodservice 411 Foodservice.com www.acfchefs.org www.diabetes.org www.eatright.org www.asbe.org www.acinet.org www.cdc.gov www.culinary-careers.org www.ciakids.com/culinarymath1 www.culinaryschools.org/famous-chefs www.nal.usda.gov/fnic/pubs/bibs/gen/ethnic.pdf http://ohioline.osu.edu/hygfact/5000/index.html www.emilypost.com/index.htm www.emilypost.com/everyday/table_settings.htm www.ethics.org www.etiquetteexpert.com www.fcclainc.org www.fda.gov www.foodborneillness.com www.foodsafetycouncil.org www.foodsafetyinstituteofamerica.com www.khake.com www.foodservicewarehouse.com/education/care-repair/default.aspx www.foodtimeline.org/restaurants.html www.foodservice411.com www.foodservice.com 12
I. French History Cooking of the Terms Food Service Industry http://frenchcookingrecipe.com Goal Setting www.topachievement.com Goal Setting Guide http://goal-setting-guide.com Good Character.com www.goodcharacter.com/nfs/schooltowork.html Hazard Analysis and Critical Control Point Job Star Central - Job Search Guide Kuder Labor Market Career Information (LMCI) Market Research.com The Meaning of Food Money Smart Curriculum Monster National Research Center for Career and Technical Education National Restaurant Association National Restaurant Association Educational Foundation Occupational Outlook Handbook Occupational Safety and Hazards Administration (OSHA) Quintessential Careers Restaurant News Resource ServSafe SkillsUSA Small Business Administration Table Setting Texas FCCLA Texas Restaurant Association Texas Workforce Commission www.foodsafety.gov/~lrd/haccp.html http://jobstar.org www.kuder.com www.lmci.state.tx.us www.marketresearch.com www.pbs.org/opb/meaningoffood www.fdic.gov/consumers/consumer/moneysmart/young.html www.monster.com www.nccte.org www.restaurant.org www.nraef.org www.bls.gov/oco www.osha.gov www.quintcareers.com/dress_for_success.html www.restaurantnewsresource.com www.servsafe.com www.skillsusa.org www.sba.gov http://allrecipes.com/howto/table-setting-101/detail.aspx www.texasfccla.org www.restaurantville.com www.twc.state.tx.us 13
I. U.S. History Department of the Food of Labor Service Industry www.bls.gov/oco Occupational Outlook Handbook U.S. Department of Labor U.S. Department of Labor www.dol.gov www.dol.gov/esa/whd U.S. Food and Drug Administration U.S. Food Safety and Inspection Service What's Cooking America Food Storage Chart www.fda.gov/food/default.htm www.fsis.usda.gov http://whatscookingamerica.net/information/freezerchart.htm 14