Pittsylvania Career and Technical Center - Course Syllabus

Pittsylvania County Schools

Career and Technical Education

Course: Culinary Arts II Course Number: 8276

Textbook: Exploring Professional Cooking

Required Fee/Supplies: $10.00 Student Organization: FCCLA

Prerequisite: None Dual Enrollment Credit: No Industry Certification:

I. COURSE DESCRIPTION Students prepare for managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Their study includes planning, selecting, storing, purchasing, preparing, and serving food and food products; basic nutrition, sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of math, science, and communication when appropriate in content.

II. COURSE CONTENT

Task Area Days Administrative Processes 6 Examining Sanitation and Safety 15 Applying Nutritional Principles 5 Applying Food Preparation Techniques 67 Garde Manger 5 Learning Baking Fundamentals 9 Learning Human Relations Management 10 Using Business and Math Skills 8 Performing Catering and Banquet Services and Production 7 Learning Dining Room Service 10 Planning Menus 6 Purchasing and Receiving Goods 10 Introducing the Hospitality Industry 5 Practicing General Employment Skills 7 Student Organization (FCCLA) 9 Total 180

III. EVALUATION/GRADE PROCEDURES 1. Instructor’s Observations – 33 1/3 % 2. Laboratory Work – 33 1/3 % 3. Quizzes and Tests – 33 1/3 %

- 1 - Your Logo Here or delete this text Culinary Arts II (8276) - Competency List

Student Name ______School Year ______

School ______

Culinary Arts II (8276) TASKS/COMPETENCIES Date Rating Examining Sanitation and Safety • FCS8276.001 Identify the Hazard Analysis Critical Point (HAACP) during all food handling processes as a method for minimizing the risk of foodborne illness. • FCS8276.002 Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth. • FCS8276.003 Describe symptoms common to foodborne illnesses and how illness can be prevented. • FCS8276.004 Demonstrate good personal hygiene/health practices. • FCS8276.005 Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods. • FCS8276.006 List the major reasons for and recognize signs of food spoilage and contamination. • FCS8276.007 Outline the requirements for proper receiving and storage of both raw and prepared foods. • FCS8276.008 Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.) • FCS8276.009 Describe current types of cleaners and sanitizers and their proper use. • FCS8276.010 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. • FCS8276.011 Develop cleaning and sanitizing schedule and procedures for equipment and facilities. • FCS8276.012 Identify proper waste disposal methods and recycling. • FCS8276.013 Describe appropriate measures for insect, rodent, and pest control and pest control irradiation. • FCS8276.014 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. • FCS8276.015 List common causes of typical accidents and injuries in the food service industry and outline a safety management program. • FCS8276.016 Discuss appropriate emergency policies for kitchens and dining room injuries. • FCS8276.017 Describe appropriate types and uses of fire extinguishers used in food service area. • FCS8276.018 Outline laws and rules of the regulatory agencies governing sanitation and safety in food service operation. Applying Nutritional Principles • FCS8276.019 List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each. List the major

- 2 - nutrients contributed by each of the food groups. • FCS8276.020 Discuss the new dietary guidelines and adapt recipes. • FCS8276.021 Evaluate diets in terms of the recommended dietary allowances. • FCS8276.022 Describe the characteristics, functions, and sources of the major nutrients. • FCS8276.023 List the primary functions and best sources of each of the major vitamins and minerals. • FCS8276.024 Describe the process of human digestion. • FCS8276.025 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients. • FCS8276.026 Identify common food allergies and determine appropriate substitutions. • FCS8276.027 Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious dietary laws. • FCS8276.028 Determine the caloric content of food. • FCS8276.029 Produce computer-driven nutritional analyses. Applying Food Preparation Techniques • FCS8276.030 Demonstrate knife skills and hand tool and equipment operation, emphasizing proper technique. • FCS8276.031 Demonstrate how to read and follow a recipe. • FCS8276.032 Prepare standardized recipes for menu production. • FCS8276.033 Identify and demonstrate proper use of utensils, pots, and pans. • FCS8276.034 Demonstrate a variety of cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming. • FCS8276.035 Utilize weights and measures to demonstrate proper scaling and measurement techniques. • FCS8276.036 Identify and use herbs, spices, oils, and vinegars. • FCS8276.037 Identify and prepare various meats, seafood, and poultry. • FCS8276.038 Identify and prepare various stocks, soups, and sauces. • FCS8276.039 Identify and prepare various fruits, vegetables, starches, and farinaceous items. • FCS8276.040 Identify and prepare breakfast meats, eggs, cereals, and batter products. • FCS8276.041 Demonstrate food presentation techniques. • FCS8276.042 Discuss the applicability of convenience, value added, further processed, or par-cooked food items. Garde Manger • FCS8276.043 Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. • FCS8276.044 Demonstrate basic garnishes. • FCS8276.045 Develop fundamental skills in the preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, and hors d’oeuvres. • FCS8276.046 Prepare mousses and gelatins. • FCS8276.047 Demonstrate food presentation techniques, i.e. platters, bowls, - 3 - and plates. • FCS8276.048 Produce decorative pieces to include fruit, vegetable carvings, and accompaniments. Learning Baking Fundamentals • FCS8276.049 Define baking terms. • FCS8276.050 Identify equipment and utensils used in baking and discuss proper use and care. • FCS8276.051 Demonstrate proper selection of equipment and utensils for specific application. • FCS8276.052 Identify ingredients used in baking. • FCS8276.053 Demonstrate proper scaling and measurement techniques. • FCS8276.054 Apply basic math skills to recipe conversions. • FCS8276.055 Describe properties and list function of various ingredients. • FCS8276.056 Prepare crusty, soft, and specialty yeast products. • FCS8276.057 Prepare quick breads. • FCS8276.058 Produce a variety of types of pies and tarts. • FCS8276.059 Produce a variety of types of cookies. • FCS8276.060 Prepare creams, custards, puddings, and related sauces. • FCS8276.061 Discuss the application of mixes and other labor saving products. • FCS8276.062 Prepare a variety of fillings and toppings for pastries and baked goods. • FCS8276.063 Demonstrate food presentation techniques. Learning Human Relations Management • FCS8276.064 Describe the process of effective management through communication skills. • FCS8276.065 Describe leadership styles and analyze when each is most appropriate. • FCS8276.066 Describe the supervisor’s role in decision-making, problem solving, and delegation of duties. • FCS8276.067 Create a resume and portfolio. • FCS8276.068 Perform mock interviews and analyze results. • FCS8276.069 Describe procedures for employee orientation. • FCS8276.070 Analyze various training methods and develop an effective employee training program to include follow-up and cross-training. • FCS8276.071 Analyze types and methods of employee evaluation. • FCS8276.072 Discuss necessity of change and the process of effective change. • FCS8276.073 Evaluate methods of conflict resolution and grievance procedures. • FCS8276.074 Describe procedure to progressive discipline. • FCS8276.075 Discuss techniques for motivating employees. • FCS8276.076 Analyze ways of dealing with stress in the workplace. • FCS8276.077 Discuss time management and other organizational management techniques. • FCS8276.078 Outline current federal and state employment laws. Using Business and Math Skills - 4 - • FCS8276.079 Perform basic math functions and food service operations. • FCS8276.080 Calculate food, beverage, and cost percentages. • FCS8276.081 Demonstrate process of recipe yield adjustment. • FCS8276.082 Determine selling price of menu items. • FCS8276.083 Describe preparation of a guest check. • FCS8276.084 Perform calculations using current technology (i.e. computers, calculators, POS). • FCS8276.085 Analyze factors that contribute to profit. Performing Catering and Banquet Services and Production • FCS8276.086 Plan on- and off-site catered functions. • FCS8276.087 Analyze components of customer contracts. • FCS8276.088 Set up and maintain serving and eating areas. • FCS8276.089 Break down eating and serving areas. • FCS8276.090 Explain techniques for unloading, cleaning, and sanitizing vehicle. Learning Dining Room Service • FCS8276.091 Demonstrate the general rules of table settings and service. • FCS8276.092 Describe the functions of dining service. • FCS8276.093 Discuss training procedures for dining room staff. • FCS8276.094 Discuss procedures for processing guest checks. • FCS8276.095 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. • FCS8276.096 Explain inter-relationships and workflow between dining room and kitchen operations. • FCS8276.097 Discuss sales techniques for service personnel, including menu knowledge and suggestive selling • FCS8276.098 Demonstrate fundamentals of acceptable dining room etiquette. Planning Menus • FCS8276.099 List basic menu planning principles. • FCS8276.100 Identify principles of menu layout and design. • FCS8276.101 Create menu item descriptions following established truth-in- menu guidelines. • FCS8276.102 Apply principles of nutrition to menu development. • FCS8276.103 Determine menu prices utilizing proper cost controls. • FCS8276.104 Discuss importance of product mix, check average, and their impact on profit contribution. • FCS8276.105 Discuss the relationship between targeted customer base and menu development. Purchasing and Receiving Goods • FCS8276.106 Discuss the market cycle of goods into a food service operation. • FCS8276.107 Describe the formal and informal purchasing methods (i.e. bid, phone, etc.) • FCS8276.108 Write written requisitions for production requirements. • FCS8276.109 Analyze market fluctuation and the effect on product cost. • FCS8276.110 Discuss legal and ethical considerations of purchasing. - 5 - • FCS8276.111 Explain current regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. • FCS8276.112 Evaluate received foods to determine conformity with user specifications and agreed-upon price. • FCS8276.113 Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods. • FCS8276.114 Explain proper receiving and storing of cleaning supplies, chemicals, and non-food products. • FCS8276.115 Inventory food and non-food items on hand. • FCS8276.116 Explain the procedures for rotation of stock and for costing and evaluating. • FCS8276.117 Describe proper procedures of issuing product according to requisition. • FCS8276.118 Describe current computerized systems for purchasing and inventory control. • FCS8276.119 Describe the HAACP critical control points managed by the purchasing and receiving functions. Introducing the Hospitality Industry • FCS8276.120 Define hospitality and tourism with examples of current industry philosophies. • FCS8276.121 Trace the growth and development of the hospitality and tourism industry. • FCS8276.122 Describe the various cuisines and the relationship to history and cultural development. • FCS8276.123 Identify professional hospitality organizations and explain purposes and benefits to the industry. • FCS8276.124 Outline the organization, structure, and functional areas in various hospitality organizations. • FCS8276.125 Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources. • FCS8276.126 Discuss/evaluate industry trends as they relate to career opportunities and the industry. • FCS8276.127 Discuss and evaluate industry trade periodicals. Practicing General Employment Skills • FCS8276.128 Demonstrate reading skills on a level required for success in food occupations. • FCS8276.129 Demonstrate math skills on a level required for success in food occupations. • FCS8276.130 Demonstrate writing skills on a level required for success in food occupations. • FCS8276.131 Demonstrate speaking and listening skills on a level required for success in food occupations. • FCS8276.132 Demonstrate computer literacy on a level required for success in food occupations. • FCS8276.133 Demonstrate reasoning, problem-solving, and decision-making skills. • FCS8276.134 Demonstrate time management and multi-tasking skills.

- 6 - • FCS8276.135 Demonstrate an understanding of the big picture. • FCS8276.136 Demonstrate a strong work ethic. • FCS8276.137 Demonstrate a positive attitude. • FCS8276.138 Demonstrate independence and initiative. • FCS8276.139 Demonstrate self-presentation skills. • FCS8276.140 Maintain satisfactory attendance in school. • FCS8276.141 Participate as a team member to accomplish goals. Examining All Aspects of Industry • Planning • Management • Finance • Technical and Production Skills • Underlying Principles of Technology • Labor Issues • Community Issues • Health, Safety, and Environmental Issues

...RATING SCALE... 1 - Can teach others 2 - Can perform without supervision 3 - Can perform with limited supervision 4 - Can perform with supervision 5 - Cannot perform

Teacher’s signature ______

- 7 - Culinary Arts II (8276)- Related Standards of Learning English The student will participate in and report on small-group learning activities. a. Assume responsibility for specific group tasks. b. Participate in the preparation of an outline or summary of the group activity. 10.1 c. Include all group members in oral presentation. d. Use grammatically correct language, including vocabulary appropriate to the topic, audience, and purpose. The student will critique oral reports of small-group learning activities. 10.2 a. Evaluate one's own role in preparation and delivery of oral reports. b. Evaluate effectiveness of group process in preparation and delivery of oral reports. The student will collect, evaluate, organize, and present information. a. Organize information from a variety of sources. b. Develop the central idea or focus. c. Verify the accuracy and usefulness of information. 10.11 d. Credit sources for both quoted and paraphrased ideas. e. Present information in an appropriate format, such as an oral presentation, written report, or visual product. f. Use technology to access information, organize ideas, and develop writing. The student will make informative and persuasive presentations. a. Gather and organize evidence to support a position. b. Present evidence clearly and convincingly. 11.1 c. Support and defend ideas in public forums. d. Use grammatically correct language, including vocabulary appropriate to the topic, audience, and purpose. The student will analyze and evaluate informative and persuasive presentations. 11.2 a. Critique the accuracy, relevance, and organization of evidence. b. Critique the clarity and effectiveness of delivery. The student will read and analyze a variety of informational materials. a. Use information from texts to clarify or refine understanding of academic concepts. b. Read and follow directions to complete an application for college admission, for a scholarship, or for employment. 11.4 c. Apply concepts and use vocabulary in informational and technical materials to complete a task. d. Generalize ideas from selections to make predictions about other texts. e. Analyze information from a text to draw conclusions. The student will write in a variety of forms, with an emphasis on persuasion. a. Generate, gather, plan, and organize ideas for writing. b. Develop a focus for writing c. Evaluate and cite applicable information. 11.7 d. Organize ideas in a logical manner. e. Elaborate ideas clearly and accurately. f. Adapt content, vocabulary, voice, and tone to audience, purpose, and situation. g. Revise writing for accuracy and depth of information. h. Proofread final copy and prepare document for intended audience or purpose. The student will edit writing for correct grammar, capitalization, punctuation, spelling, sentence structure, and paragraphing. a. Use a style manual, such as that of the Modern Language Association (MLA) or American 11.8 Psychological Association (APA), for producing research projects. b. Use verbals and verbal phrases to achieve sentence conciseness and variety. c. Adjust sentence and paragraph structures for a variety of purposes and audiences. 11.9 The student will write, revise, and edit personal, professional, and informational correspondence to a standard acceptable in the workplace and higher education. - 8 - a. Apply a variety of planning strategies to generate and organize ideas. b. Organize information to support purpose and form of writing. c. Present information in a logical manner. d. Revise writing for clarity. e. Use technology to access information, organize ideas, and develop writing. History and Social Science The student will demonstrate knowledge of civil liberties and civil rights by a. examining the Bill of Rights, with emphasis on First Amendment freedoms; GOVT. b. analyzing due process of law expressed in the 5th and 14th Amendments; 11 c. explaining selective incorporation of the Bill of Rights; d. exploring the balance between individual liberties and the public interest; e. explaining every citizen's right to be treated equally under the law. The student will demonstrate knowledge of the role of government in the Virginia and United States economies by GOVT. a. analyzing the impact of fiscal and monetary policies on the economy; 16 b. describing the creation of public goods and services; c. examining environmental issues, property rights, contracts, consumer rights, labor- management relations, and competition in the marketplace. Science The student will investigate and understand the history of biological concepts. Key concepts include a. evidence supporting the cell theory; b. scientific explanations of the development of organisms through time (biological evolution); BIO.2 c. evidence supporting the germ theory of infectious disease; d. development of the structural model of DNA ; and e. the collaborative efforts of scientists, past and present. The student will investigate and understand the chemical and biochemical principles essential for life. Key concepts include a. water chemistry and its impact on life processes; BIO.3 b. the structure and function of macromolecules; c. the nature of enzymes; and d. the capture, storage, transformation, and flow of energy through the processes of photosynthesis and respiration. The student will investigate and understand life functions of archaebacteria, monerans (eubacteria), protists, fungi, plants, and animals, including humans. Key concepts include a. how their structures and functions vary between and within the kingdoms; b. comparison of their metabolic activities; BIO.5 c. analyses of their responses to the environment; d. maintenance of homeostasis; e. human health issues, human anatomy, body systems, and life functions; and f. how viruses compare with organisms. The student will investigate and understand that quantities in a chemical reaction are based on molar relationships. Key concepts include a. Avogadro's principle and molar volume; b. stoichiometric relationships; c. partial pressure; CH.4 d. gas laws; e. solution concentrations; f. chemical equilibrium; and g. acid/base theory: strong electrolytes, weak electrolytes, and nonelectrolytes; dissociation and ionization; pH and pOH; and the titration process. CH.5 The student will investigate and understand that the phases of matter are explained by kinetic theory and forces of attraction between particles. Key concepts include a. pressure, temperature, and volume; - 9 - b. vapor pressure; c. phase changes; d. molar heats of fusion and vaporization; e. specific heat capacity; and f. colligative properties.

- 10 - Culinary Arts II (8276) - SOL Correlation by Task

FCS8276.002 Identify microorganisms which are related to food Science: BIO.5 spoilage and foodborne illnesses; describe their requirements and methods for growth. FCS8276.003 Describe symptoms common to foodborne illnesses Science: BIO.5 and how illness can be prevented. FCS8276.006 List the major reasons for and recognize signs of food Science: BIO.5 spoilage and contamination. FCS8276.007 Outline the requirements for proper receiving and English: 10.1, 10.11 storage of both raw and prepared foods. FCS8276.008 Recognize sanitary and safety design and English: 10.1, 10.11 construction features of food production equipment Science: BIO.3, BIO.5 and facilities (i.e. NSF, UL, OSHA, ADA, etc.) FCS8276.010 Review Material Safety Data Sheets (MSDS) and English: 11.4 explain their requirements in handling hazardous History and Social Science: GOVT.16 materials. Discuss right-to-know laws. FCS8276.012 Identify proper waste disposal methods and recycling. English: 10.1, 10.2, 10.11, 11.1, 11.2 FCS8276.013 Describe appropriate measures for insect, rodent, and Science: BIO.2 pest control and pest control irradiation. FCS8276.018 Outline laws and rules of the regulatory agencies History and Social Science: GOVT.16 governing sanitation and safety in food service operation. FCS8276.025 Discuss and demonstrate cooking techniques and Science: BIO.5 storage principles for maximum retention of nutrients. FCS8276.026 Identify common food allergies and determine Science: BIO.5 appropriate substitutions. FCS8276.034 Demonstrate a variety of cooking methods, including Science: CH.4, CH.5 roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming. FCS8276.037 Identify and prepare various meats, seafood, and Science: CH.4, CH.5 poultry. FCS8276.038 Identify and prepare various stocks, soups, and Science: CH.4, CH.5 sauces. FCS8276.039 Identify and prepare various fruits, vegetables, Science: CH.4, CH.5 starches, and farinaceous items. FCS8276.040 Identify and prepare breakfast meats, eggs, cereals, Science: CH.4, CH.5 and batter products. FCS8276.045 Develop fundamental skills in the preparation of cold Science: CH.4, CH.5 items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, and hors d’oeuvres. FCS8276.046 Prepare mousses and gelatins. Science: CH.4, CH.5 FCS8276.056 Prepare crusty, soft, and specialty yeast products. Science: CH.4, CH.5 FCS8276.057 Prepare quick breads. Science: CH.4, CH.5 FCS8276.058 Produce a variety of types of pies and tarts. Science: CH.4, CH.5 FCS8276.059 Produce a variety of types of cookies. Science: CH.4, CH.5 FCS8276.060 Prepare creams, custards, puddings, and related Science: CH.4, CH.5 sauces. FCS8276.062 Prepare a variety of fillings and toppings for pastries Science: CH.4, CH.5 and baked goods. FCS8276.078 Outline current federal and state employment laws. History and Social Science: GOVT.11

- 11 - FCS8276.090 Explain techniques for unloading, cleaning, and Science: CH.4 sanitizing vehicle. FCS8276.101 Create menu item descriptions following established English: 11.4 truth-in-menu guidelines. FCS8276.102 Apply principles of nutrition to menu development. Science: BIO.5 FCS8276.108 Write written requisitions for production requirements. English: 11.4 FCS8276.111 Explain current regulations for inspecting and grading History and Social Science: GOVT.16 of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. FCS8276.113 Describe proper techniques of receiving and storing Science: CH.4 fresh, frozen, refrigerated, and staple goods. FCS8276.130 Demonstrate writing skills on a level required for English: 11.7, 11.8, 11.9 success in Culinary Arts. FCS8276.131 Demonstrate speaking and listening skills on a level English: 11.2, 11.7 required for success in Culinary Arts. FCS8276.133 Demonstrate reasoning, problem-solving, and English: 11.2 decision-making skills. FCS8276.139 Demonstrate self-presentation skills. English: 11.1

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