Unit Title: Sustainability in the Restaurant and Foodservice Industry Grade Level: Culinary

Unit Title: Sustainability in the Restaurant and Foodservice Industry Grade Level: Culinary 3 Timeframe: 10 Blocks

Essential Questions

What are the definitions of sustainability and conservation? Why is water conservation important? What can a foodservice operation do to use water efficiently? What is the difference between renewable and nonrenewable sources of energy? Why is energy efficiency important? How can a restaurant or foodservice operation become energy efficient? What steps can an operation take to construct a more sustainable building? What are some ways to reduce total waste in an operation? What items can a restaurant or foodservice operation reuse? What items can a restaurant or foodservice operation reduce? What items can a restaurant or foodservice operation recycle? What steps should you take if you decide to offer locally sourced food to your customers? What must you consider if you decide to offer sustainably produces seafood on your menu? What are the issues surrounding sustainably produced coffee, animal products, and organic food?

Common Core Standards

21st Century Skills Standard and Progress Indicators:

9.3.HT‐RFB.1 Describe ethical and legal responsibilities in food and beverage service facilities.

9.3.HT‐RFB.3 Use information from cultural and geographical studies to guide customer service decisions in food and beverage service facilities.

9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest service.

Standards/Cumulative Progress Indicators (Taught and Assessed):

CCSS.ELA-Literacy.W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.

CCSS.ELA-Literacy.SL.11-12.4 Present information, findings, and supporting evidence, conveying a clear and distinct perspective, such that listeners can follow the line of reasoning, alternative or opposing perspectives are addressed, and the organization, development, substance, and style are appropriate to purpose, audience, and a range of formal and informal tasks.

CCSS.ELA-Literacy.L.11-12.2 Demonstrate command of the conventions of standard English capitalization, punctuation, and spelling when writing.

Instructional Plan Reflection Unit 21 Pre test Foundations Level 2 Companion site – Chapter 9 Multiple Choice/ True False Questions http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html CAR © 2009 SLO - WALT Student Strategies Activities and Resources Define the terms sustainability Environmental and conservation; explain why Critical Thinking Refugees activity Foundations Level 2 Text questions pg. 584 water conservation is Foundations L2 Teacher important; List ways in which Communication Skills ed. Pg. 576 Foundations Level 2 Companion site – Chapter 9 Essay Questions a restaurant or foodservice http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/- operation can improve the Problem Solving Banning The Bottle /t/index.html efficiency of its water usage activity Foundations L2 Teacher Ed. Pg. 579 9.3.HT‐RFB.8 Conserve Water in Foundations L2 pg. 585

9.3.HT‐RFB.3

9.3.HT‐RFB.1

CCSS.ELA-Literacy.L.11-12.2

CCSS.ELA-Literacy.SL.11-12.4

CCSS.ELA-Literacy.W.11-12.4

Explain the differences Critical Thinking Human and Climate Foundations Level 2 Text questions pg. 599 between renewable and Change in Foundations nonrenewable energy Communication Skills L2 Teacher Edition pg. Foundations Level 2 Companion site – Chapter 9 Essay Questions sources; explain why using 587 http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/- energy efficiently is important; Problem Solving /t/index.html list ways in which a restaurant Renewing the World in or foodservice operation can Reasoning Skills Foundations L2 Teacher improve the efficiency of its Ed. Pg. 590 Menu that Reduces Energy Usage in Foundations L2 pg. 600 energy usage; list ways in which a restaurant or Energy Efficiency in foodservice operation can Foundations L2 Teacher build or make structural Ed. Pg. 593 improvements to its facility in a sustainable way

9.3.HT‐RFB.8

9.3.HT‐RFB.3

9.3.HT‐RFB.1

CCSS.ELA-Literacy.W.11-12.4 Identify ways to reduce the Reasoning Skills Biodegradable Dishes in Foundations Level 2 Text questions pg. 612 total amount of waste in a Foundations L2 Teacher restaurant or foodservice Communication Skills Ed. Pg. 603 Foundations Level 2 Companion site – Chapter 9 Essay Questions operation; list items that a http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/- restaurant or foodservice Research Based Break It Down in /t/index.html operation can reuse or recycle Foundations L2 Teacher Critical Thinking Ed. Pg. 609 9.3.HT‐RFB.8 Compost in Foundations L2 pg. 613 Problem Solving 9.3.HT‐RFB.3

9.3.HT‐RFB.1

Define the term local sourcing; Critical thinking Saving Seafood in Foundations Level 2 Text questions pg. 629 identify the steps a restaurant Foundations L2 Teacher or foodservice operation Problem Solving Ed. Pg. 619 Foundations Level 2 Companion site – Chapter 9 Essay Questions should take to purchase and http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/- then promote the use of Research Based Food Cost activity /t/index.html sustainable food products; Foundations L2 pg. 630 identify issues surrounding the Activity Based Harvest activity Foundations L2 pg. 630 global production of seafood, coffee, animals, and organic food

9.3.HT‐RFB.8

9.3.HT‐RFB.3

9.3.HT‐RFB.1

Benchmark Assessment: Unit 21 Test

Unit 21 Test Compost in Foundations L2 pg. 613 Foundations Level 2 Exam prep questions pg. 633 in text. Summative Performance Assessment

Conserve Water in Foundations L2 pg. 585 Menu that Reduces Energy Usage in Foundations L2 pg. 600 Harvest activity Foundations L2 pg. 630