Download W.CCR.1-10 - District 215

THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Course Description:
Culinary 1 builds on skills learned in the Intro to Culinary Arts. Honing of knife, cooking and baking skills will
meld into advanced techniques and practical applications as the year progresses. Culinary knowledge will
include fruits and vegetables; potatoes and grains; breakfast and sandwiches; and salads and garnishing skills.
Management topics will include customer service, nutrition and cost control. ALL students will be versed in
resume writing, cover letter writing, job application forms and interview skills, along with college applications
and financial aid information.
Department/Program Goals:
After completing this course:
 Students will gain knowledge of the career/educational opportunities available to them.
 Students will demonstrate the personal and social responsibility skills needed to obtain and retain
employment.
 Students will be introduced to the food service and hospitality industry.
 Students will learn the vital importance and proper applications of sanitation and safety standards.
 Students will learn proper procedures for purchasing and receiving quality products.
 Students will learn to identify various products by appearance and taste.
 Students will learn various methods of food preparation for a variety of products.
 Students will be able to understand the importance of proper nutritional balance.
 Students will be able to recognize, plan and arrange a variety of menus.
 Students will learn an array of service styles and techniques.
 Students will continue to develop interpersonal skills by utilizing teamwork and exhibiting leadership in
all aspects of the kitchen.
 Students will display the ability to effectively manage their time in the kitchen and classroom.
Approximately 50-60% of class time will be spent in the lab, with the remaining time spent on classroom
theory.
Advanced students will be required to draw upon learned skills from previous curriculum prerequisites.
All students will complete the course requirements at no less than a minimum of 60 percent grade level quality.
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Common Core:
ELA College & Career Readiness
R.CCR.1-10: Read and comprehend complex informational texts independently and proficiently to
determine key ideas, analyze structure, and delineate arguments.
W.CCR.1-10: Write to support, explain, and develop complex ideas and information, produce clear and
coherent writing, and gather relevant information while using technology.
SL.CCR.1-6: Speak and listen to comprehend, collaborate, and present knowledge and ideas appropriate to
task, purpose, and audience.
L.CCR.1-6: Demonstrate conventions of Standard English, apply knowledge to comprehend more fully
when reading or listening, and acquire and demonstrate vocabulary acquisition.
8 Mathematical Practices
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Make sense of problems and persevere in solving them.
Reason abstractly and quantitatively.
Construct viable arguments and critique the reasoning of others.
Model with mathematics
Use appropriate tools strategically.
Attend to precision.
Look for and make use of structure.
Look for and express regularity in repeated reasoning
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Contents
Quarter 1 ................................................................................................................................................................................. 4
Industry Opportunities........................................................................................................................................................ 4
ProStart ............................................................................................................................................................................... 4
Pacing: Weeks 1 - 4 ........................................................................................................................................................ 4
Chapter 9-Fruits and Vegetables ........................................................................................................................................ 4
Quarter 1 ................................................................................................................................................................................. 6
Pacing: Weeks 5-7 .......................................................................................................................................................... 6
Chapter 10-Serving Your Guests ......................................................................................................................................... 6
Quarter 1 & 2 .......................................................................................................................................................................... 8
Pacing: Weeks 8 – 11; Week 9, Q1 Exam ....................................................................................................................... 8
Chapter 11 Potatoes and Grains ......................................................................................................................................... 8
Quarter 2 ............................................................................................................................................................................... 10
Pacing: Weeks 12 – 16; Week 17 & 18 -Practical & Written Exam .............................................................................. 10
Chapter 1: Level 2-Breakfast Food and Sandwiches ......................................................................................................... 10
Quarter 3 ............................................................................................................................................................................... 12
Pacing: Weeks 19 - 22 .................................................................................................................................................. 12
Chapter 2: Level 2-Nutrition ............................................................................................................................................. 12
Quarter 3 ............................................................................................................................................................................... 14
Pacing: Weeks 23-26 .................................................................................................................................................... 14
Chapter 5 Level 2-Purchasing and Inventory .................................................................................................................... 14
Quarter 3 & 4 ........................................................................................................................................................................ 16
Pacing: Weeks 27 – 30; Week 28, Q3 Exam ................................................................................................................. 16
Chapter 12-Building a Successful Career in the Industry .................................................................................................. 16
Quarter 4 ............................................................................................................................................................................... 18
Pacing: Weeks 30 - 32 .................................................................................................................................................. 18
Chapter 4 Level 2-Salads and Garnishing .......................................................................................................................... 18
Quarter 4 ............................................................................................................................................................................... 20
Pacing: Weeks 33 – 36; Weeks 37 & 38, Practical and Written Semester Finals ......................................................... 20
Chapter 3-Level 2-Cost Control ......................................................................................................................................... 20
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies, Foundation skills /
Personal qualities
English Language Arts:
College & Career Readiness - R.CCR.1-10,
W.CCR.1-10, SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 1
Industry Opportunities
ProStart
Pacing: Weeks 1 - 4
1st Week – Students will review:
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Course Description and Objectives
Class Rules & Grading Policies
"America Restaurant-Industry Opportunities"
Video
"Building FuturesProStart” Video"
"Feeding the Dream ProStart" Video
Review Intro to Culinary Chapters
Chapter 9-Fruits and Vegetables
Students will understand how to:
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Identify and prepare a variety of fruits and
vegetables.
Resources:
Foundations of restaurant management & culinary
arts textbook
The "World Wide Web"
Industry Introduction Videos
Essential Vocabulary:
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Fructose
Summer fruit
Drupes
Winter fruit
Tropical fruit
Quality grades
Ethylene gas
Enzymatic browning
Polyphenol oxidase
Acid
Alkali
Caramelization
Poached
Coulis
Vegetables
Flower vegetable
Fruit vegetable
Green leafy vegetables
Brassica
Field mix
Mesclun mix
Seed vegetables
Root vegetable
Tuber vegetable
Stem vegetables
Hydroponic farming
Dicing
Mincing
Mezzaluna
Parboiling
Glazing
Sous vide
Pureed
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Describe different types of fruits and vegetables.
Explain the USDA quality grades of fruits and vegetables.
Summarize ways to prevent fruits and vegetables from spoiling too quickly.
Demonstrate fruit and vegetable preparation.
Activities
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Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Knowledge of Fruits and
Vegetables IQ L.CCR.1-6:
Report/Presentation—Fruits of the World
W.CCR.1-10:, SL.CCR.1-6
Lab—Simple Fruit and Vegetable Garnishes
Demonstration or Field Trip—Purchasing Fresh
Produce SL.CCR.1-6
Lab—Cooking with Fruit
Editorial—The Importance of Fresh Fruits and
Vegetables W.CCR.1-10:
Lab—Vegetable Cookery
Poster/Presentation—What’s So Special About
Truffles? W.CCR.1-10:, SL.CCR.1-6
Lab—Tubers and Root Vegetables
Research—Vegetarian Diets W.CCR.1-10:
Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
Differentiated Instructional
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies, Foundation
skills / Personal qualities
English Language Arts:
College & Career Readiness - R.CCR.1-10, W.CCR.1-10,
SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 1
Pacing: Weeks 5-7
Chapter 10-Serving Your Guests
Students will understand how to:
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Identify various types of meal
service.
Resources:
Foundations of restaurant management
& culinary arts textbook
The "World Wide Web"
“Kitchen Math: measuring" Video
"Measuring solids & Liquids” Video
Essential Vocabulary:
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Service
Hospitality
Competitive advantage
First impression
Customer interaction
Appearance
Greeter
Suggestive selling
Comment card
Survey
Focus group
Mystery shoppers
Quick-service
Traditional service
American service
French service
Gueridon
Rechaud
English service
Family-style service
Russian service
Dinner knife
Butter knife
Fish knife
Steak knife
Salad fork
Fish fork
Snail fork
Lobster fork
Oyster fork
Cake fork
Dessert fork
Boullion spoon
Soup spoon
Sauce spoon
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Coffee spoon
Demitasse spoon
Sundae spoon
Ice tea spoon
Grapefruit spoon
Snail tongs
Shell crackers
Drinking glass
Mug
China
Underliner plate
Charger
Dinner plate
Salad plate
Bread and butter plate
Soup plate
Soup bowl
Monkey dish
Tureen
Snail plate
Gravy boat
Finger bowl
Maitre d'Hotel
Headwaiter
Captain
Front waiter
Apprentice
Floor manager
Server
Food runner
Buser
Service tools
Service station
Serving utensils
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Explain the similarities and difference between the types of meal service.
Demonstrate how to set and clear items from a table properly.
Identify dining utensils and serving tools.
Dramatize ways to describe and recommend menu items to guests.
Activities
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Differentiated Instructional
Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Service IQ L.CCR.1-6:
Poster/Presentation—Identifying Customers’ Needs
W.CCR.1-10:, SL.CCR.1-6
Create a Reservation System W.CCR.1-10:
Experiential Activity—Restaurant Visit
Design a Comment Card W.CCR.1-10:
Kitchen Activity—Proper Plate Garnish and
Presentation SL.CCR.1-6
Presentation—Table Set-up and Layout SL.CCR.1-6
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies, Foundation skills /
Personal qualities
English Language Arts:
College & Career Readiness - - R.CCR.1-10,
W.CCR.1-10, SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 1 & 2
Pacing: Weeks 8 – 11; Week 9, Q1 Exam
Chapter 11 Potatoes and Grains
Students will understand how to:
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Recognize the role of potatoes and grains
in the food service industry.
Resources:
Foundations of restaurant management & culinary
arts textbook
The "World Wide Web"
“Potato Identification” Video
”What are Legumes” Video
Essential Vocabulary:
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Solanine
Single-stage technique
Multiple-stage technique
Lyonnaise
Latkes
Legumes
Colander
Sieve
Grains
Whole grains
Milling process
Hull
Bran
Endosperm
Germ
Stone ground
Pilaf
Risotto
Arborio
Pierogi
Al dente
Resting stage
Dumplings
Spaetzle
Gnoochi
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Explain methods to select, receive and store potatoes and grains.
Distinguish between various forms of wheat.
Identify different types of pasta.
Prepare a variety of recipes and cooking techniques using potatoes, grains, pasta, and legumes.
Activities
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Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Knowledge of Potatoes and
Grains IQ L.CCR.1-6:
Research/Demonstration—The Versatile Potato
W.CCR.1-10:, SL.CCR.1-6
Lab—Potato Cookery
Lab—Cooking with Legumes
Lab—Making Pasta from Scratch
Lab—Cooking with Grains
Menu Creation—Pasta Bar W.CCR.1-10:
Poster/Presentation—Types of Pasta W.CCR.1-10:,
SL.CCR.1-6
Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
Differentiated Instructional
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies,
Foundation skills / Personal
qualities
English Language Arts:
College & Career Readiness - R.CCR.1-10, W.CCR.1-10,
SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 2
Pacing: Weeks 12 – 16; Week
17 & 18 -Practical & Written
Exam
Chapter 1: Level 2-Breakfast Food
and Sandwiches
Students will understand how to:
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Identify characteristics of
quality breakfast foods and
sandwiches.
Resources:
Foundations of restaurant
management & culinary arts
textbook
The "World Wide Web"
“Egg Anatomy” Video
“Poaching” Video
“Fried Eggs” Video
“Scrambled Eggs” Video
“Boiled Eggs” Video
“Omelet” Video
Essential Vocabulary:
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Pasteurization
Homogenization
Cream
Clarified
Smoke point
butter substitute
Margarine
Parmigiano
Curdling
Unripen cheese
Ripened cheese
Albumen
Yolk
Chalazae
Hard-cooked eggs
Shocking
Coddled
Ramekins
Shirred eggs
Poached eggs
Scrambled eggs
Fried eggs
Up or sunny-side up
Over or over-easy
Basted eggs
Omelets
Frittata
Quiche
Soufflés
Pooled eggs
Waffles
Hash brown potatoes
Home fries
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Caffeine
Tea
Black tea
Green tea
Hot cocoa
Open-faced hot
sandwiches
Hors d'oeuvres
Grilled (or toasted)
sandwiches
Panini
Deep-fried sandwich
Pizza
Cold sandwich
submarine sandwich
Wrap sandwich
Multidecker sandwich
Club sandwich
Canape
Tea sandwich
Bread
Pullman loaves
Spread
Filling
Mise en place
Work table
Storage facilities
Storage materials
Hand tools
Portion-control
equipment
Cooking equipment
for hot sandwiches
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Explain how to keep milk products safe and sanitary.
Distinguish among several different types of cheeses.
Identify ways to keep egg products safe and sanitary.
Prepare quick breads.
Give examples of different types of cold and hot sandwiches.
Activities
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Differentiated Instructional
Section Reading Guide R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Breakfast Food and Sandwiches
IQ L.CCR.1-6:
Lab—Make Your Own Cheese
Webquest—The Incredible Egg W.CCR.1-10:
Lab—Egg Cookery
Lab—Rise and Shine
Research/Presentation—Coffee, Tea, or Energy
Drinks W.CCR.1-10:, SL.CCR.1-6
Lab—Sandwiches
Pizza Time W.CCR.1-10:
Design a Sandwich Shop W.CCR.1-10:
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies,
Foundation skills / Personal
qualities
English Language Arts:
College & Career Readiness - R.CCR.1-10, W.CCR.1-10,
SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 3
Pacing: Weeks 19 - 22
Chapter 2: Level 2-Nutrition
Students will understand how to:
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List nutritional needs of
individuals and the basics
of menu/meal planning.
Resources:
Foundations of restaurant
management & culinary arts
textbook
The "World Wide Web"
Essential Vocabulary:
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Nutrition
Nutrients
Fiber
Phytochemicals
Kilocalories
Calories
Simple carbohydrates
Glucose
Hormones
Insulin
Complex carbohydrates
Fiber
Soluble fiber
Insoluble fiber
Lipids
Fat
Essential fatty acids
Oxidation
Cholesterol
Trans fatty acids
Hydrogenation
Proteins
Amino Acids
Essential amino
Complete protein
Incomplete protein
Complementary proteins
Vitamins
Water-soluble vitamins
Fat-soluble vitamins
Minerals
Food additive
Additive
Essential amino
Complete protein
Incomplete protein
Complementary proteins
Vitamins
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Water-soluble vitamins
Fat-soluble vitamins
Minerals
Food additive
Additive
Dietary reference intakes
(DRIs)
Recommended dietary
allowances (RDAs)
Adequate intakes (AIs)
Vegetarian
Lacto-vegetarian
Lacto-ovo-vegetarian
Vegan
The Dietary Guidelines for
Americans 2005
Malnutrition
Overweight
Obese
Osteoporosis
Iron-deficiency anemia
Cardiovascular diseases
Diabetes mellitus
Coagulates
Batch cooking
Portion control
Pesticides
Herbicides
Hormones
Antibiotics
GMOs (genetically
modified organisms)
Conventional
Organic
Certified organic
Local
Natural
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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List the six basic types of nutrients found in food.
Identify foods that contain the important nutrients.
Describe a healthy diet.
Interpret information on a nutrition label.
Suggest ways to make recipes more healthful.
Analyze restaurant menus for nutritional value and provide nutritious alternative
Activities
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Differentiated Instructional
Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Knowledge of Nutrition IQ
L.CCR.1-6:
Analysis—Nutrition Labels W.CCR.1-10:
Healthy Diet—Menu Creation W.CCR.1-10:
Magazine Article—Debating Fats W.CCR.1-10:
Design a Magazine Ad W.CCR.1-10:
Research Paper—Nutrition-Related Diseases
W.CCR.1-10:
Lab—Heart-Healthy Cooking
Lab—Recipe Substitutions
Presentation—Should GMOs Be Regulated?
W.CCR.1-10:, SL.CCR.1-6
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies,
Foundation skills / Personal
qualities
English Language Arts:
College & Career Readiness - R.CCR.1-10, W.CCR.1-10,
SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 3
Pacing: Weeks 23-26
Chapter 5 Level 2-Purchasing
and Inventory
Students will understand how to:
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Explain the basics of
accounting in purchasing
and inventory.
Resources:
Foundations of restaurant
management & culinary arts
textbook
The "World Wide Web"
Essential Vocabulary:
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Quality standards
Specifications/specs
Cash position
Customer-count forecast
Competitive position
Channel of distribution
Primary source
Intermediary source
Retailer
Capital
Investment
Buyer
Franchisees
Formal purchasing method
Bids
Informal purchasing
method
Quote
Kickback
Product
specification/specs
Make-or-buy analysis
Production records
Production sheet
Stockout
Overproduction
Daily food cost sheets
Sales mix records
Leaders
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Losers
Par stock
Reorder point (ROP)
Purchase order
Requisition form
Time value
Form value
Transportation value
Service value
Receiving
Invoice
Credit memo
Nonperishable products
Refrigerated storage
Frozen storage
Dry storage
Staples
Vermin
Humidity
Inventory
Physical inventory method
Perpetual inventory method
Issuing
Pilfering
Gross profit
Inventory shrinkage
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Develop a specification list for items based on inventory information.
Explain how production records influence purchasing decisions.
Analyze different inventory procedures.
List difference between the types of inventories.
Apply basic accounting principles to common foodservice scenarios.
Activities
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Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Knowledge of Purchasing and
Inventory IQ L.CCR.1-6:
Career Exploration—The Buyer W.CCR.1-10:
Product Specifications W.CCR.1-10:
Lab—Make-or-Buy Analysis
Practice Purchase Order
Put Your Order In Order W.CCR.1-10:
Poster—Preventing Spoilage and CrossContamination W.CCR.1-10:, SL.CCR.1-6
Calculating the Cost of Purchasing W.CCR.1-10:
Receiving Guidelines W.CCR.1-10:
Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
Differentiated Instructional
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies, Foundation skills /
Personal qualities
English Language Arts:
College & Career Readiness - - R.CCR.1-10,
W.CCR.1-10, SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 3 & 4
Pacing: Weeks 27 – 30; Week 28, Q3 Exam
Chapter 12-Building a Successful Career in the
Industry
Students will understand how to:
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Explore building a successful career in the
hospitality industry.
Resources:
Foundations of restaurant management & culinary
arts textbook
The "World Wide Web"
Essential Vocabulary:
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Career ladder
Mentor
Resume
References
Job application
"Not applicable"
College/trade school application
Scholarship
Financial aid
Work-study program
Free Application for Federal
Student Aid (FAFSA)
Job interview
Etiquette
Closed questions
Open-ended questions
Stress
Stress management
Time management
Certification
Networking
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Outline a plan for an effective job search. Write a resume that lists your experience, skills, and
achievements.
Write an effective cover letter.
Read and complete a job application form. Outline the steps to choosing a college or trade school
and identify resources for answering those questions.
Read and complete college and scholarship application forms.
Explain the follow-up steps for a job interview.
List factors for maintaining health and wellness throughout a restaurant or foodservice career.
List skills for getting and keeping a job.
List effective legal interviewing skills.
Role-play interviewing skills.
Discuss effectiveness of on-the-job-training.
Activities
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Differentiated Instructional
Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Career Search IQ L.CCR.1-6:
Building a Portfolio W.CCR.1-10:
Research/Presentation—Career Opportunities
W.CCR.1-10:, SL.CCR.1-6
Practice Completing a Job Application
Presentation—Choosing a College Program in
Hotel/Restaurant Management or Culinary Arts
W.CCR.1-10:, SL.CCR.1-6
Wiki—Financial Aid Options W.CCR.1-10:
Poster—Dress for Success W.CCR.1-10:
Practice Interview W.CCR.1-10:
Create a Game Show—Health, Wellness, and Stress
Management W.CCR.1-10:
Evaluating Blogs—Professional Development
W.CCR.1-10:
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies, Foundation skills /
Personal qualities
English Language Arts:
College & Career Readiness - - R.CCR.1-10,
W.CCR.1-10, SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 4
Pacing: Weeks 30 - 32
Chapter 4 Level 2-Salads and Garnishing
Students will understand how to:
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Compare and present salads and garnishes
Resources:
Foundations of restaurant management & culinary
arts textbook
The "World Wide Web"
Essential Vocabulary:
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Base
Body
Garnish
Salad dressing
Tossed
Compound
Bound salad
Vegetable salad
Fruit salad
Combination salad
Starter salad
Accompaiment salad
Main course salad
Intermezzo salad
Dessert salad
Vinaigrette dressing
Suspension
Emulsified vinaigrette
Emulsion
Emulisier
Mayonnaise-based
Mayonnaise
Guacamole
Salsa
Hummus
Brunoise
Timbale
Dauphinoise
Duchesse
Tournér
String work
Napping
Consommes
Dollop
Gourgères
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Identify and describe the various ingredients used to make salads.
Identify common garnishes.
Match dressings to salad greens and other ingredients.
Demonstrate designing attractive salads.
Demonstrate garnishing plates.
Activities
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Differentiated Instructional
Section Reading Guides R.CCR.1-10:, L.CCR.1-6:
PreTest: Test Your Knowledge of Salads and
Garnishing IQ L.CCR.1-6:
Lab—Lunch and Dinner Salads
Lab—Side Salads
Webquest—Salad Anyone? W.CCR.1-10:
Lab—Dressings and Dips
Comparing Fresh and Premade Dips and Dressings
Lab—Advanced Garnishes
Lab—Chocolate Dessert Garnishes
Research—Edible Flowers W.CCR.1-10:
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Learning Standards:
ProStart Core Competencies:
Workplace competencies,
Foundation skills / Personal qualities
English Language Arts:
College & Career Readiness R.CCR.1-10, W.CCR.1-10,
SL.CCR.1-6, L.CCR.1-6
Math:
8 Mathematical Practices
Quarter 4
Pacing: Weeks 33 – 36; Weeks
37 & 38, Practical and Written
Semester Finals
Chapter 3-Level 2-Cost Control
Students will understand how to:
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Control foodservice costs
Resources:
Foundations of restaurant
management & culinary arts textbook
The "World Wide Web"
Essential Vocabulary:
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Revenue
Cost
Cost control
Food cost
Beverage cost
Labor cost
Variable cost
Semivariable cost
Operating budget
Forecast
Historical data
Average sales per
customer
Sales history
Production sheet
Point-of-sales (POS)
system
Moving average
technique
Profit-and-loss report
Variance
Full-line supplier
Price point
Pilfering
Food cost
Inventory
Opening inventory
Closing inventory
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Total food cost
percentage
Standardized recipe
Standardized portion cost
Recipe cost card
As-purchased method
Edible-portion method
Recipe yield
Food production chart
Contribution margin
Contribution margin
pricing method
Straight markup pricing
method
Average check pricing
method
Business volume
Employee turnover
Quality standards
Operational standards
Master schedule
Crew schedule
Invoice
Physical inventory
Latest purchase price
Actual purchase price
Weighted average
purchase price
Last in, first out
THORNTON FRACTIONAL
HIGH SCHOOL DISTRICT #215
CURRICULUM ALIGNMENT DOCUMENT
COURSE: Culinary Arts I
DEPARTMENT:
Career and Technical Education
Objectives
Students will:
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Identify food service costs in calculating cost per serving.
Differentiate between perishable and nonperishable food purchases.
Understand important concepts of balance sheets
Convert recipes from original yield to desired yield.
Calculate selling price using food cost percentage.
Activities
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Differentiated Instructional
Section Reading Guides R.CCR.1-10: L.CCR.1-6:
PreTest: Test Your Knowledge of Cost Control IQ
L.CCR.1-6:
Profit-and-Loss Statement Information W.CCR.1-10:
Costing and Pricing—Gazpacho W.CCR.1-10:
Lab—Yield Test
Poster/Presentation—Implementing Quality Standards
in the Kitchen W.CCR.1-10:, SL.CCR.1-6
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Unit Assessments
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Written Objective Test;
Evaluate classwork assignments;
Observation of kitchen lab activity;
Evaluation of food products produced in the kitchen