Child Development and Parenting

Culinary Arts I & II Family and Consumer Sciences Pacing Guide

The four core Task/Competencies and Work Place Readiness are expected to be incorporated into the listed Task/Competencies. Henrico County Essentials of Descriptors, Examples, Enrichment, Approximate the Curriculum Technology, Careers Time in Weeks necessary to cover this competencies area. 1. Examining Sanitation and Safety

1.1 Identify the Hazard Analysis Critical Point (HAACP) during all for processes as a method for minimizing the risk of food borne illness. 1.2 Identify microorganisms which are related to food spoilage and illnesses; describe their requirements and methods for growth. 1.3 Describe symptoms common to food borne illnesses and how illnesses prevented. 1.4 Demonstrate good personal hygiene/health practices. 1.5 Describe cross contamination and use of acceptable procedure preparing and storing potentially hazardous foods. 1.6 List the major reasons for and recognize signs of food spoilage contamination. 1.7 Outline the requirements for proper receiving and storage of both raw and prepared foods. 1.8 Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL,OSHA, ADA, etc) 1.9 Describe current types of cleaners and sanitizers and their proper use. 1.10 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. 1. ll Develop cleaning and sanitizing schedule and procedures for equipment and facilities. 1.12 Identify proper waste disposal methods and recycling. 1.13 Describe appropriate measures for insect, rodent, and pest control and pest control irradiation. 1.14 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. 1.15 List common causes of typical accidents and injuries in the food service industry and outline a safety management program. 1.16 Discuss appropriate emergency policies for kitchens and dining room injuries. 1.17 Describe appropriate types and uses of fire extinguishers used in food service area. 1.18 Outline laws and rules of the regulatory agencies governing sanitation and safety in food service operation.

2. Applying Nutritional Principles

2.1 List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each. List the major nutrients contributed by each of the food groups. 2.2 Discuss the new dietary guidelines and adapt recipes. 2.3 Evaluate diets in terms of the recommended dietary allowances. 2.4 Describe the characteristics, functions, and sources of the major nutrients. 2.5 List the primary functions and best sources of each of the major vitamins and minerals. 2.6 Describe the process of human digestion. 2.7 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients. 2.8 Identify common food allergies and determine appropriate substitutions. 2.9 Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious dietary laws. 2.10 Determine the caloric content of food. 2.11 Produce computer- driven nutritional analyses.

3. Applying Food Preparation . Techniques

3.1 Demonstrate knife skills and hand tool and equipment operation, emphasizing proper technique. 3.2 Demonstrate how to read and follow a recipe. 3.3 Prepare standardized recipes for menu productions. 3.4 Identify and demonstrate proper use of utensils, pots, and pans. 3.5 Demonstrate a variety of cooking methods, including roasting and baking, boiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming. 3.6 Utilize weights and measures to demonstrate proper scaling and measurement techniques. 3.7 Identify and use herbs, spices, oils, and vinegars. 3.8 Identify and prepare various meats, seafood, and poultry. 3.9 Identify and prepare various stocks, soups, and sauces. 3.10 Identify and prepare various fruits, vegetables, starches, and farinaceous items. 3.11 Identify and prepare breakfast meats, eggs, cereals, and batter products. 3.12 Demonstrate food presentation techniques. 3.13 Discuss the applicability of convenience, value added, further processed, or par- cooked food items.

4. Grade Manger .

4.1 Identify tools and equipment used in grade manger, emphasizing safety and sanitation procedures. 4.2 Demonstrate basic garnishes. 4.3 Develop fundamental skills in the preparation of cold items to include soup, salads, sauces, dressings, marimades, relishes, sandwiches, canapés, and hors d’oeuvres. 4.4 Prepare mousses and gelatins. 4.5 Demonstrate food presentation techniques, i.e. platters, bowls, and plates. 4.6 Produce decorative pieces to include fruit, vegetable, carvings, and accompaniments.

5. Learning Baking Fundamentals

5.1 Define baking terms. 5.2 Identify equipment and utensils used in baking and discuss proper use and care. 5.3 Demonstrate proper selection of equipment and utensils for specific application. 5.4 Identify ingredients used in baking. 5.5 Demonstrate proper scaling and measurement techniques. 5.6 Apply basic math skills to recipe conversions. 5.7 Describe properties and list function of various ingredients. 5.8 Prepare crusty, soft, and specialty yeast products. 5.9 Prepare quick breads. 5.10 Produce a variety of types of pies and tarts. 5.11 Produce a variety of types of cookies. 5.12 Prepare creams, custards, puddings, and related sauces 5.13 Discuss the application of mixes and other labor saving products. 5.14 Prepare a variety of fillings and toppings for pastries and baked goods. 5.15 Demonstrate food presentation techniques.

6. Learning Human Relations Management

6.1 Describe the process of effective management through communication skills. 6.2 Describe leadership styles and analyze when each is most appropriate. 6.3 Describe the supervisor’s role in decision-making, problem solving, and delegation of duties. 6.4 Create a resume and portfolio. 6.5 Perform mock interviews and analyze results. 6.6 Describe procedures for employee orientation. 6.7 Analyze various training methods and develop an effective employee training program to include follow- up and cross-training. 6.8 Analyze types and methods of employee evaluation. 6.9 Discuss necessity of change and the process of effective change. 6.10Evaluate methods of conflict resolution and grievance procedures. 6.11Describe procedure to procedure to progressive discipline. 6.12Discuss techniques for motivating employees. 6.13Analyze ways of dealing with stress in the workplace. 6.14Discuss time management and other organizational management techniques. 6.15Outline current federal and state employment laws.

7. Using Business and Math Skills

7.1 Perform basic math functions and food service operations 7.2 Calculate food, beverage, and cost percentages. 7.3 Demonstrate process of recipe yield adjustment. 7.4 Determine selling price of menu items. 7.5 Perform calculations using current technology (i.e. computers, calculators, POS). 7.6 Analyze factors that contribute to profit.

8. Performing Catering and Banquet Services and Production

8.1 Plan on and off site catered functions. 8.2 Analyze components of customer contracts. 8.3 Set up and maintain serving and eating areas. 8.4 Break down eating and serving areas. 8.5 Explain techniques for unloading, cleaning, and sanitizing vehicle.

9. Learning Dining Room Service 9.1 Demonstrate the general rules of table settings and service. 9.2 Describe the functions of dining service. 9.3 Discuss training procedures for dining room staff. 9.4 Discuss procedures for processing guest checks. 9.5 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. 9.6 Explain inter-relationships and workflow between dining room and kitchen operations. 9.7 Discuss sales techniques for service personnel, including menu knowledge and suggestive selling. 9.8 Demonstrate fundamentals of acceptable dining room etiquette.

10. Planning Menus

10.1 List basic menu planning principles. 10.2 Identify principles of menu layout and design. 10.3 Create menu item descriptions following established truth-in-menu guidelines. 10.4 Apply principles of nutrition to menu development. 10.5 Determine menu princes utilizing proper cost controls. 10.6 Discuss importance of product mix, check average, and their impact on profit contribution. 10.7 Discuss the relationship between targeted customer base and menu development.

11. Purchasing and Receiving Goods

11.1 Discuss the market cycle of goods into a food service operation. 11.2 Describe the formal and informal purchasing methods (i.e. bid, phone, etc.) 11.3 Write written requisitions for production requirements. 11.4 Analyze market fluctuation and the effect on product cost 11.5 Analyze market fluctuation and the effect on product cost. 11.6 Discuss legal and ethical considerations of purchasing. 11.7 Explain current regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. 11.8 Evaluate received foods to determine conformity with user specifications and agreed-upon price. 11.9 Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods. 11.10 11.10 Explain proper receiving and storing of cleaning supplies, chemicals, and non-food products. 11.11 11.11 Inventory food and non- food items on hand. 11.12 11.12 Explain the procedures for rotation of stock and for costing and evaluating. Desce 11.13 Describe proper procedures of issuing product according to requisition. 11.14 Describe current computerized systems for purchasing and inventory control. 11.15 Describe the HAACP critical control points managed by the purchasing and receiving functions. 12. Introducing the Hospitality Industry 12.1 Define hospitality and tourism with examples of current industry philosophies. 12.2 Trace the growth and development of the hospitality and tourism industry. 12.3 Describe the various cuisines and the relationship to history and cultural development. 12.4 Identify professional hospitality organization and explain purposes and benefits to the industry. 12.5 Outline the organization, structure and functional areas in various hospitality organizations. 12.6 Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources. 12.7 Discuss/evaluate industry trends as they relate to career opportunities and the industry. 12.8 Discuss and evaluate industry trade periodicals. 13. Practicing General Employment Skills

13.1 Demonstrate reading skills on a level required for success in food occupations. 13.2 Demonstrate math skills on a level required for success in food occupations. 13.3 Demonstrate writing skills on a level required for success in food occupations. 13.4 Demonstrate speaking and listening skills on a level required for success in food occupations. 13.5 Demonstrate computer literacy on a level required for success in food occupations. 13.6 Demonstrate reasoning, problem-solving, and decision-making skills. 13.7 Demonstrate time management and multi- tasking skills. 13.8 Demonstrate an understanding of the big picture. 13.9 Demonstrate a strong work ethic. 13.10 Demonstrate a positive attitude. 13.11 Demonstrate independence and initiative. 13.12 Demonstrate self- presentation skills. 13.13 Maintain satisfactory attendance in school. 13.14 Participate as a team member to accomplish goals.

14. Examining All Aspects of Industry

14.1 Planning 14.2 Management 14.3 Finance 14.4 Technical and Production Skills 14.5 Underlying Principles of Technology 14.6 Labor Issues 14.7 Community Issues 14.8 Health, Safety, and Environmental Issues