Copy of MN Culinary Arts & Hospitality

Culinary Arts and Hospitality Foods

Minnesota Department of Education Academic Standards Course Framework Culinary Arts and Hospitality Foods Pro-Start & Service Occupations

Culinary prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations and laboratory experiences with commercial applications. Student laboratory experiences may be either school based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students' laboratory experiences. Articulation with postsecondary programs would give students additional training for job and career readiness.

Recommended: Intro to Basic Foods and Nutrition, Food Preparation

Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally.

Career and Technical Student Organizations (CTSOs) Career and Technical Student Organizations are considered a powerful instructional tool when integrated into Career and Technical Education programs. They enhance the knowledge and skills students learn in a course by allowing a student to participate in a unique program of career and leadership development. Students should be encouraged to participate in FCCLA (Family, Career and Community Leaders of America), the CTSO for this area. Culinary Arts and Hospitality Foods

 FCCLA Student Leadership Opportunities:

 STAR Event – Culinary Arts

 STAR Event – Applied Math for Culinary Management

 STAR Event – Food Innovations

 MN STAR Event – Just Like Rachel Raye Food Demo

 MN STAR Event – Cold Sandwich Preparation

 STAR Event – Illustrated Talk

 Skill Event = Culinary Food Art

 Skill Event – Knife Skills

 Skill Event – Culinary Math Challenge

21st Century Skills should be an integral part of all courses being taught. These soft skills are the foundation for all Career and Technical Education.

Critical Thinking and Reasoning: Thinking Deeply, Thinking Differently Information Literacy: Untangling the Web Collaboration: Working Together, Learning Together Self-Direction: Own Your Learning Invention: Creating Solutions

Possible Course Titles

Culinary Arts and Hospitality Foods

STEM/STEAM Connections

● Food Product Development

● Food, Health and Nutrition

● Food Processing and Packaging

● Food Safety and Defense

● Food Chemistry

● Food Engineering

● Food Microbiology

● Food Sensory

● Sustainability

 Policy and Regulations

Career Pathways

Career Field: Agriculture, Food, and Natural Resources > Career Cluster: >Agriculture, Food, and Natural Resources> Career Pathways: Food Products and Processing Systems

Career Field: Business, Management, and Administration>Career Cluster: Hospitality and Tourism>Career Pathways: Lodging, Restaurants and Food/Beverage Services, Travel and Tourism

Key FACS=Family and Consumer Sciences MCAH=Minnesota Culinary Arts and Hospitality STEM=Science, Technology, Engineering, and Math STEAM=Science, Technology, Engineering, Art, & Math FCCLA=Family, Community, & Career Leaders of America Culinary Arts and Hospitality Foods

Content Standard: Food Safety and Sanitation

Minnesota Frameworks: 1.0 Demonstrate food safety and sanitation practices in Culinary settings.

National Standard: 8.2 Demonstrate food safety and sanitation practices.

STEM/STEAM Standard: Food Safety and Defense, Food Microbiology, Food Processing and Packaging

National Standard Minnesota Benchmarks/Competencies

Correlation Frameworks

8.2.1 MCAH 1.1 Explain characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks and methods of prevention.

8.2.2 MCAH 1.2 Employ food service management safety/sanitation program procedures. Culinary Arts and Hospitality Foods

8.2.3 MCAH 1.3 Practice prevention procedures in the flow of food.

8.2.4 MCAH 1.4 Demonstrate the Hazard Analysis Critical Control Point. (HACCP)

8.2.5 MCAH 1.5 Practice personal hygiene and health procedures.

8.2.6 MCAH 1.6 Demonstrate purchasing, receiving, storage and handling of food.

8.2.7 MCAH 1.7 Demonstrate safe food handling and preparation techniques.

8.2.8 MCAH 1.8 Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards.

8.2.9 MCAH 1.9 Identify Occupational Safety and Health Administration (OSHA) Right to Know Law and Material Safety Data Sheets.

8.2.10 MCAH 1.10 Practice proper waste disposal and recycling methods.

Content Standard: Food Service and Production Equipment

Minnesota Frameworks: 2.0 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

National Standard: 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

STEM/STEAM Standard: Food Engineering Culinary Arts and Hospitality Foods

Correlation Framework/Standard

8.3.1 MCAH2.1 Identify food service tools and equipment

8.3.2 MCAH2.2 Operate, maintain and store food service tools and equipment safely.

Topic: Applied Culinary Math

Minnesota Frameworks: 3.0 Demonstrate culinary math calculations to meet customer and/or industry needs.

National Standard: 8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

STEM/STEAM Standard: 9.3.1.3 Units Measurements and Conversions 9.3.1.5 Estimates and Accuracy, 9.2.2.2 Represent and Solve Exponential

8.4 MCAH 3.1 Perform basic math calculations

MCAH 3.2 Perform recipe conversions and equivalents.

MCAH 3.3 Calculate food cost analysis and menu pricing.

Content Standard: Menu Planning Culinary Arts and Hospitality Foods

Minnesota Frameworks: 4.0 Demonstrate menu planning principles to meet customer and/or industry needs.

National Standard: 8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

STEM/STEAM: 9.4.1.1 Describing Data, 9.4.2.1 Evaluate Reports Based on Data

8.4 MCAH 4.1 Discuss menu function.

MCAH 4.2 Differentiate menu types.

MCAH 4.3 Organize, design and create a menu.

MCAH 4.4 Analyze menu sales.

Content Standard: Commercial Food Preparation Techniques

Minnesota Frameworks: 5.0 Demonstrate commercial food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs

National Standard: 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

STEAM/STEAM: 9.1.1.2.1 Conducting Experiments

8.5 MCAH5.1 Demonstrate professional knife skills. Culinary Arts and Hospitality Foods

MCAH5.2 Demonstrate professional skills for a variety of cooking methods using dry, moist and combination cooking methods.

MCAH5.3 Utilize the industry standards of time, temperature, cooking and holding methods.

MCAH5.4 Demonstrate professional plating garnishing and food presentation techniques.

Content Standard: Commercial Food Preparation Methods

Minnesota Frameworks: 6.0 Demonstrate commercial food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs

National Standard: 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

STEM/STEAM:

8.5 MCAH6.1 Prepare the following using the professional preparation techniques:

● meat, seafood and poultry

● stocks, soups and sauces

● fruits, vegetables

● starches and legumes

● dairy products

● salads, dressings and marinades Culinary Arts and Hospitality Foods

● sandwiches, canapés and appetizers

● breads, baked goods and desserts

● breakfast products

Content Standard: Food Service Management

Minnesota Frameworks: 7.0 Demonstrate implementation of food service management and leadership functions

National Standard: 8.6 Demonstrate implementation of food service management and leadership functions.

STEM/STEAM:

MCAH7.1 Apply the principles of the following:

● inventory management

● production, planning and control

● restaurant management

MCAH7.2 Apply human resource, hiring, principles for the following:

● rules and regulations

● discrimination and harassment

● staff orientation, training and education Culinary Arts and Hospitality Foods

Content Standard: Customer Service

Minnesota Frameworks: 8.0 Demonstrate the concept of internal and external customer service

National Standard: 8.7 Demonstrate the concept of internal and external customer service.

STEM/STEAM:

8.7 MCAH8.1 Analyze the aspects of customer service.

MCAH8.2 Demonstrate quality services that meet industry standards.

Topic: Food Production and Services

Minnesota Frameworks: 9.0 Analyze career paths within the food production and food services industries

National Standard: 8.1 Analyze career paths within the food production and food services industries.

STEM/STEAM Standard:

National Minnesota Benchmarks/Competencies Standard Framework Correlation

8.1.1 MCAH9.1 Identify the roles, duties and functions of individuals in food production and food service careers. Culinary Arts and Hospitality Foods

8.1.2 MCAH9.2 Explore employment and entrepreneurial opportunities.

8.1.3 MCAH9.3 Summarize education and training requirements and opportunities for career paths in food production and food services.

8.1.4 MCAH9.4 Analyze the effects of food production and food service occupations on local, state, national, and global economies.