St. Michael-Albertville High School

Culinary Essentials Teacher: Christie Larson

September 2021

Content Skills Learning Targets Assessment Resources & Technology CEQ: Course Learning Targets: • WHAT ARE THE 1. I will use safe food ESSENTIAL SKILLS handling practices. FOR SUCCESS IN THE 2. I can demonstrate RESTAURANT AND proper techniques for hand FOODSERVICE washing, hygiene and INDUSTRY? kitchen sanitation. 3. I will work to maintain •UEQ: What career a positive and respectful opportunities are available lab group environment. in the foodservice industry?

A. Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome to the Restaurant and to the Restaurant and to the Restaurant and to the Restaurant and to the Restaurant and Foodservice Industry Foodservice Industry Foodservice Industry Foodservice Industry Foodservice Industry A1: Two segments of restaurant and foodservice A1. Identify the two LTA1. I can describe the CFA. Various worksheets A1.Foundations of industry segments of restaurant two segments of the from Chapter 1 for the restaurant management A2. History of A2. Understand how restaurant and foodservice different learning target. In and culinary arts - Level hospitality industry. different historical events industry. progress. One - National Restaurant A3. Chefs and have shaped the LTA2. I can describe Association - Prentice Hall entrepreneurs foodservice industry. various ways the CFA - Famous Chef A4. Career A3. Research chefs and hospitality industry was Research and Lab A2. Video: Careers in the opportunities and pathways entrepreneurs important to shaped by world history. CSA - Careers in Restaurant and in foodservice. the foodservice industry. LTA3. I can identify chefs Foodservice FoodService Industry A4. Identify various career and entrepreneurs that have www.curriculummapper.com 120 Larson Culinary Essentials St. Michael-Albertville High School Minnesota FCS opportunities in the made important CSA. Chapter 1 Test A3. Video: Julia Child Framework/Standards: foodservice industry and contributions to the video the pathways to get there. foodservice industry. MGF 7.1-7.5 LTA4. I can identify Key Vocabulary: various career Epicurean opportunities in the Hospitality foodservice industry and lesche the pathways to get there. phatnai guilds entrepreneurs franchisee/franchisor corporate restaurant groups chains expositions trade shows monuments back-of-the-house •UEQ: Chapter 2: How front-of-the-house do you prepare and serve safe food?

B. Chapter 2: Keeping B. Chapter 2: Keeping B. Chapter 2: Keeping B. Chapter 2: Keeping B. Chapter 2: Keeping Food Safe Food Safe Food Safe Food Safe Food Safe ServeSafe videos: B1. Keeping food safe B1. List reasons why it is LTB1. I can follow CFB1. Chapter 2 Activity B1. Introduction to Food B2. Personal hygiene important to keep food precautions to keep food packet Safety B3. Potentially safe. safe. B3. Chapter 2 notes B2. Overview of hazardous food B2. Describe good personal LTB2. I can describe CFB4. Various food labs Foodborne B4. Microorganisms hygiene and how it affects microorganisms that cause Microorganisms and that cause foodborne . foodborne illnesses CSB5. Chapter 2 Test Allergens illnesses B3. List the steps of proper LTB3. I can identify B3. Personal Hygiene B5. Chemical and handwashing. various ways that food can B4. Purchasing, Receiving www.curriculummapper.com 220 Larson Culinary Essentials St. Michael-Albertville High School physical hazards B4. Give examples of become contaminated. and Storage B6. Contamination potentially hazardous food. LTB4. I can follow safe B5. Preparation, and cross-contamination B5. Categorize and food handling guidelines and Serving B7. Conditions for describe the and proper food storage. B6. Facilities, Cleaning bacterial growth microorganisms that cause LTB5. I can distinguish and Sanitizing B8. Time and foodborne illnesses. between cleaning and temperature guidelines B6. Identify and list ways sanitizing and which tools B7. Becoming a B9. Thermometers chemical and physical and equipment are used for Restaurant and B10. HACCP hazards can contaminate each. Foodservice Professional, principles food. 2nd Ed., National B11. Proper B7. Distinguish between Restaurant Association procedures from field to situations in which Educational Foundation table. contamination and B12. Storage areas. cross-contamination. Key Vocabulary: B13. Cleaning vs. B8. List the conditions foodborne illness sanitizing under which bacteria hazard B14. Cleaning and multiply, using the letters contamination sanitizing tools and FAT TOM. pathogen(s) equipment B9. Explain how time and high-risk populations temperature guidelines can immune system National FCS Standards reduce growth of microorganisms 8.2.1- 8.2.10 microorganisms. FAT TOM B10. Define the TCS - Time and Temp Minnesota temperature danger zone Control for Safety Frameworks/Standards: and list the temperatures ready-to-eat food MCAH 1.1 that fall within that zone. viruses MCAH 1.2 B11. Differentiate between bacteria MCAH 1.3 different types of parasites MCAH 1.5 thermometers and host MCAH 1.6 demonstrate how to use fungi MCAH 1.7 them. mold MCAH 1.8 B12. List the seven yeast MCAH 1.9 principles of Hazard cross-contact www.curriculummapper.com 320 Larson Culinary Essentials St. Michael-Albertville High School MCAH 1.10 Analysis Critical Control foodhandler Point (HACCP) personal hygiene B13. Outline proper cross-contamination procedures for receiving, flow of food storing, preparing, cooking, time-temperature abused holding, cooling, reheating, temperature danger zone and serving food that calibrate includes use of proper tools HACCP and equipment. cleaning B14. Compare different sanitizing types of storage areas cleaners found in foodservice detergents operations. degreasers B15. Define the difference delimers between cleaning and abrasive cleaners sanitizing. concentration B16. State procedures for cleaning and sanitizing tools an equipment

October www.curriculummapper.com 420 Larson Culinary Essentials St. Michael-Albertville High School

Content Skills Learning Targets Assessment Resources & Technology •UEQ: How are accidents C. Chapter 3: Workplace C. LT for Chapter 3: C. Chapter 3: Workplace C. Chapter 3: Workplace and injuries prevented? Safety Workplace Safety Safety Safety

C. Chapter 3: C1. State who is legally LTC1. I can describe C1. Chapter 3 notes C. Workplace Safety Workplace Safety responsible for providing a reasons that workplace CFC3. Chapter 3 Activity videos: safe environment and safety is important. packet C1. Preventing Lifting and C1. Legal ensuring safe practices. LTC2. I can identify C4. Various food labs Carrying Injuries responsibility C2. Define the role of potential workplace C2. Slips, trips and falls C2. Role of OSHA Occupational Safety and hazards and how to prevent CSC5. Chapter 3 Test C3. Robbery prevention C3. Hazard Health Administration them. and awareness Communication Standard (OSHA) regulations. LTC3. I will use safe requirements C3. State in their own practices while working in C4. Becoming a Restaurant C4. Electrical hazards words the Hazard the lab kitchens and/or and Food servie C5. Types of fires and Communication Standard workplace. Professional, 2nd Ed., fire extinguishers requirements for National Restaurant C6. Proper actions in employers. Association Educational event of fire C4. Identify electrical Foundation C7. Burn prevention hazards that contribute to C8. Slips, trips and accidental fires. Key Vocabulary: falls C5. Classify different types premises C9. Cleaning up spills of fires and fire liability C10. Ladder safety extinguishers. reasonable care C11. Proper lifting C6. Outline proper actions Occupational Safety and and carrying procedures to take in the event of a fire Health Administration C12. Cuts at a food service (OSHA) C13. Safe uses of occupation. facilities knives C7. Describe the ways to equipment C14. Safe driving prevent burns. employee practices techniques C8. List hazards that management practices C15. Basic first aid contribute to injury due to emergency plan C16. General safety slips, trips, or falls. accident www.curriculummapper.com 520 Larson Culinary Essentials St. Michael-Albertville High School audit C9. Outline proper near miss C17. Accident reports procedures for cleaning up accident investigation C18. Protective spills on floors. evacuation route clothing and equipment C10. Demonstrate how to Class A fire safely use ladders. Class B fire National FCS Standards: C11. Demonstrate proper Class C fire 8.2 lifting and carrying automatic system procedures to avoid injury. smoke detector MCAH 1.2 C12. Locate and list heat detector MCAH 1.7 hazards that can cause cuts. flame detector MCAH 1.9 C13. Demonstrate correct CPR MCAH 5.1 and safe use of knives. Heimlich maneuver C14. List safe driving techniques. C15. Outline basic first aid concepts and procedures. C16. Explain the importance of the general safety audit. C17. Explain the importance of completing standard reports for any accident or illness at the operation. C18. List ways to use protective clothing and equipment to prevent •UEQ: What basic skill are injuries. needed to be successful in a kitchen?

D. Chapter 4: Kitchen www.curriculummapper.com 620 Larson Culinary Essentials St. Michael-Albertville High School Essentials 1 - D. Chapter 4: Kitchen D. LT for Chapter 4: D. Chapter 4: Kitchen D. Chapter 4: Kitchen Professionalism Essentials 1 - Kitchen Essentials 1 - Basics Essentials 1 - Professionalism Professionalism Essentials 1 - Professionalism D1. Six key attributes Professionalism of a professional D1. Identify the six key LTD1. I can identify the six D1. Becoming a Restaurant D2. Workstations attributes of a professional. key attributes of a D1. Chapter 4 Activity and Foodservice D3. Standardized D2. Identify the importance professional and why they Packet Professional, 2nd Ed., recipes of workstations in running are important. -4.1 Mastering National Restaurant D4. Recipe a foodservice operation. LTD2. I can identify the Measurement Association Educational conversion D3. Identify the different workstations - -4. 2 Equivalent Foundation D5. Measuring and components and functions kitchen brigade and dining Measurements portioning of a standardized recipe. room brigade. D3. Math Magic activity - Key Vocabulary: D6. Measuring tools D4. Convert recipes to LTD3. I can use basic math CF culinarian D7. Customary vs. yield smaller and larger skills to measure and D2. Ch. 4 Review Your flavor metric units quantities. convert recipes. Learning - CF umami D5. Demonstrate LTD3. I can identify the D3. Chapter 4 notes brigade National FCS Standards: measuring and portioning different ways to measure dividend 8.4 foods using ladles, foods and select the best Appetizer lab - CF divisor measuring cups and method. numerator Minnesota spoons, scales, and scoops. LTD5. I can discuss the D8. Chapter 4 Test - CS denominator Framework/Benchmarks: D6. Describe the use of importance of standardized decimals MCAH 3.1 common liquid and dry recipes. percent MCAH 3.2 measure tools. LTD6. I will be able to metric unit MCAH 3.3 differentiate between the recipe AP amount and the EP standardized recipe amount. ingredient LTD7. I can accurately yield calculate the cost of a portion size recipe. mise en place conversion factor measurement volume weight www.curriculummapper.com 720 Larson Culinary Essentials St. Michael-Albertville High School taring spring scale balance beam scale electronic scale stick method dry measuring cup method water displacement method sifting Edible portion (EP) As purchased (AP)

November

Content Skills Learning Targets Assessment Resources & Technology •UEQ: How do you use E. Chapter 5: Kitchen E. Learning Targets for E. Chapter 5: Kitchen E. Chapter 5: Kitchen and care for standard Essentials 2 - Equipment Chapter 5: Equipment Essentials 2 - Equipment Essentials 2 - Equipment foodservice equipment? and Techniques and Techniques and Techniques and Techniques •UEQ: What is the role of nutrition in foodservice E1. Demonstrate how to E. LT1 - I can properly E1. Chapter 5 Activity E1. Becoming a operations? use scales and carts to receive my food and packet Restaurant and receive food and supplies. supplies. - 5.1 Fill in the Blanks - Foodservice Professional, E2. Demonstrate how to E. LT2 - I can sharpen, care Foodservice Equipment 2nd Ed., National properly sharpen and use for and use different types - 5.2 Matching - Mixer Restaurant Association E. Chapter 5: Kitchen different types of knives. of knives. Attachments and Ovens Educational Foundation Essentials 2 - Equipment E3. Give examples of E. LT3 - I can use the - 5.3 Crossword Puzzle - and Techniques preparing foods using pots appropriate equipment in Foodservice Equipment Vocabulary: www.curriculummapper.com 820 Larson Culinary Essentials St. Michael-Albertville High School and pans. preparing foods. - 5.4 Case Study receiving area E1. Scales and carts E4. Explain how to store E. LT4. I can outline the - 5.5 Inventory - Home parts of a knife - blade, tip, E2. Knife sharpening food and supplies properly order in which food and Kitchen Equipment cutting edge, spine, heel, and uses on shelves and in supplies flow through a - 4.3 Matching - Knife bolster, tang E3. Pots and pans refrigerators and freezers. food service. Knowledge different types of knives E4. Storing food E5. Demonstrate how to E. LT5 - I can use proper - 4.4 Identification - - boning, chef's E5. Cutting and cut and mix foods using cleaning and sanitizing Know Your Knives or French,butcher, paring, mixing foods standard kitchen equipment techniques and foodservice - 4.5 Spotlight on Spices filet,serrated slicer E6. Various cooking E6. Compare and contrast equipment and supplies. report honing equipment cooking foods using E. LT6 - I can customize - 4.6 Matching - sharpening stone E7. Holding and various types of steamers, meals for customers with Cooking Methods steel serving food broilers, grills, ranges, special dietary needs. E2. Knife PowerPoint smallware E8. Dishwashing fryers, and ovens. E2. Knife Skills Lab - CF cookware machines E7. Outline how to hold E13. Spice/ Herb PP or pot E9. Food and supply and serve food and poster project - CS pan flow beverages using kitchen E. Chapter 5 Review Your range E10. Proper cleaning equipment. Learning - CF mise en place and sanitizing E8. Compare and contrast E. Chapter 5 notes guiding hand E11. Effective mise en the features of dishwashing E6. STMA HS foodservice flavor place machines. kitchen tour herb E12. Types of knives E9. Outline the order in E6. Pepper Steak Lab (2 spice and proper uses which food and supplies days) deglaze E13. Common spices flow through a food E71. Chapter 6 Activity bain marie and herbs service. packet garnish E14. Pre-preparation E10. Demonstrate proper - 6.1 The ABCs of techniques cleaning and sanitizing of Nutrition Puzzle E15. Dry-heat food service equipment and - 6.2 Nutrition labels conduction cooking methods utensils. analysis convection E16. Moist-heat E11. Explain the difference - 6.3 Vegetarian Diets radiation cooking methods between customary and Research infrared heat E17. Combination metric units of measure - 6.4 - Video Viewing barding cooking methods E12. Apply effective mise Guide - Nutrition and Your larding E18. Role of various en place through practice. Menu marinating www.curriculummapper.com 920 Larson Culinary Essentials St. Michael-Albertville High School nutrients E13. Identify different - 6.5 Complete the broiling E19. Cholesterol functions of several types statements - Nutritious E20. Incomplete vs. of knives and demonstrate Menus complete proteins their proper uses. E26. Vegetarian Research E21. RDA's and E14. List common spices project and presentations. MyPyramid and herbs and describe E26. Various food labs - rest E22. Healthy diet their uses. Vegetarian Entree Lab, saute E23. Nutrition labels E15. Describe and Creme Brulee, Chocolate stir-fry E24. Preserving demonstrate several basic Souffle, Egg White recipe pan-fry nutrients pre-preparation techniques, lab, Poached chicken deep-fry E25. Making recipes including clarifying butter, E25. Recipe Nutrition batter more healthful. separating eggs, whipping Makeover activity breading E26. Healthful egg whites, and making E25. Healthy menu choices float substitutes parchment liners. point E16. Desribe dry-heat E5. Chapter 5 Test - CS National FCS Standards: cooking methods and list paupiette 8.4 the foods to which they are cuisson suited. blanching Minnesota E17. Describe moist-heat par-cooking Frameworks/Benchmarks: cooking methods and list MCAH 2.1-2.2 the foods to which they are combination cooking MCAH 4.1-4.4 suited. MCAH 5.1-5.3 E18. Describe combination stewing cooking methods and list spherification the foods to which they are foam suited. daube E19. Characterize the role estouffade of a carbohydrate, pot roasting hormone, fiber, starch, and fat in people's diets and portioning identify foods that contain plating these nutrients. E20. Describe cholesterol G2. Video: Making the www.curriculummapper.com 1020 Larson Culinary Essentials St. Michael-Albertville High School and food in which it is Most of Your Menu, found. NRAEF E21. Characterize the roles of proteins, water, vitamins, and minerals in people's diets and identify foods that contain these nutrients E22. Differentiate between complete proteins and incomplete proteins. E23. Use Recommended Dietary Allowances (RDAs) and the Food Guide Pyramid to plan meals. E24. Describe a healthy diet. E25. Interpret information on a nutrition label. E26. Identify recipes that preserve nutrients in quantity cooking. E27. Suggest ways to make recipes more healthful. E28. Suggest healthful substitutes for high-fat ● UEQ: How do you ingredients. prepare, select and use stocks, sauces and soups?

F. Chapter 6: Stocks, www.curriculummapper.com 1120 Larson Culinary Essentials St. Michael-Albertville High School F. Chapter 6: Stocks, Sauces and Soups F. Chapter 6: Stocks, F. Chapter 6: Stocks, F. Chapter 6: Stocks, Sauces and Soups Sauces and Soups Sauces and Soups Sauces and Soups F1. Identify the essential F1. Stock parts of stock. LTF1. I can identify the F2. Sauce Lab - CF F1. Becoming a F2. Sauces F1. Identify the different essential parts of stock. F3. Hot Soup Lab - CF Restaurant and F3. Soup types of stock. LTF2. I can identify the F3. Cold Soup Lab - CF Foodservice Professional, F1. Preparing and storing different types of stock. 2nd Ed., National stock. LTF3-F4. I can prepare F1-F3. Chapter 6 Test - CS Restaurant Association National FCS Standards: F2. Understanding the and store my own stock. Educational Foundation 8.5 different types of Grand LTF5. I will be able to Sauces. identify and prepare Vocabulary: Minneosta FCS F2. Understanding the several Grand Sauces. stock Frameworks/ Benchmarks: basic ingredients in sauces. LTF6. I can identify the glace F2. Preparing different basic ingredients in sauces. remouillage MCAH 6.1 kinds of sauces LTF7. I can prepare mirepoix F2. Matching sauces to different kinds of sauces aromatics food. (other than Grand Sauces bouquet garni F3. Identify the basic and derivative sauces). bouillon kinds of soup. LTF8. I can match sauces jus F3. Preparing soups. to different kinds of food. LTF9. I can identify the blanching basic kinds of soup. sweating LTF10. I can prepare a degreasing variety of soups. sauce saucier Grand sauces bechamel veloute espagnole sauce hollandaise demi-glace roux beurre manie www.curriculummapper.com 1220 Larson Culinary Essentials St. Michael-Albertville High School slurry liaison temper compound butter coulis jus-lie au jus china cap puree soups bisque chowder consomme

December

Content Skills Learning Targets Assessment Resources & Technology •UEQ: What skills are G. Chapter 7: G. Chapter 7: G. Chapter 7: G. Chapter 7: needed to successfully Communication Communication Communication Communication work with people? G1. Describe the process of G1. I can describe the G1. Chapter 7 notes. G1. Foundations of G. Chapter communication process of communication G2. Chapter 7 Activity restaurant management & 7: Communication G2. Barriers to and know how to packet - CF culinary arts, 1st Ed., G1. Communication communication communicate effectively. -Activity 7.1 - Flash National Restaurant process G3. Explain how G2. I can deal with Judgements Association Educational G2. Communication stereotypes and prejudices barriers to communication. -Activity 7.2 - Video Foundation and Prentice barriers can negatively affect how G4. I can use effective Viewing Guide - Working Hall/Pearson G3. Stereotypes and people work together. listening, speaking and Together in Food Service prejudices G4. Understand how writing skills to -Activity 7.3 - Who is G2. Video: Working G4. Communication personal characteristics, communicate on the job. Different From Whom? Together in Food Service, skills effective listening, G5. I can use different -Activity 7.4 - Case NRAEF G5. Types of effective speaking types of communication. study - Team Problem communication and effective writing. Solving Vocabulary: G5. Describe how different -Activity 7.5 - practice historical information www.curriculummapper.com 1320 Larson Culinary Essentials St. Michael-Albertville High School types of communication interview action-required information are used in food services. G3. Chapter 7 Review organizational Your Learning - CF communication mission statement ● UEQ: What skills Extra - Molten Chocolate interpersonal are essential for Cakes lab communication food service managers? G4. Chapter 7 Test - CS H. Chapter 8: H. Chapter 8: H. Chapter 8: H. Chapter 8: H. Chapter 8: Management Essentials Management Essentials Management Essentials Management Essentials Management Essentials H1. Working together H1. Learning how to work H1. Foundations of H2. Successful together through H1. I can work with a H. Chapter 8 worksheets - restaurant management & leadership understanding diversity, wide variety of diverse CF culinary arts, 1st Ed., H3. Interviewing and stereotypes, prejudice and people and avoid using H. Chapter 8 Test - CS National Restaurant orientation bias. stereotypes, prejudice and Association Educational H4. Training and H1. Creating respectful bias in forming opinions of Foundation and Prentice evaluation workplaces. others. Hall/Pearson H1. Encouraging H1-H2. I can be a model National FCS Standards: teamwork. of positive communication Vocabulary: 8.6 H2. Being a successful to create respectful motivation leader. workplaces. professionalism Minnesota FCS H3. Creating job H1. I can work on a team problem solving Frameworks/Benchmarks: descriptions, interviewing and encourage teamwork in root cause job applicants and others. action plan MCAH 7.1 orienting them to the H2. I can be a successful ethics workplace. leader through using good organizational goals MCAH 7.2 H4. Training and interpersonal skills. objective evaluating employees. H3. I understand what it vision statement takes to get an employee mission statement hired and ready to work in exempt a food service nonexempt establishment. discrimination www.curriculummapper.com 1420 Larson Culinary Essentials St. Michael-Albertville High School H4. I understand the zero tolerance policy different ways that child labor laws employees can be trained. onboarding H4. I understand the ways orientation that employees are cross-training evaluated. on-the-job training POS (point of sale) systems

January

Content Skills Learning Targets Assessment Resources & Technology •UEQ: What techniques I. Chapter 9: Fruits and I. Chapter 9: Fruits and I. Chapter 9: Fruits and I. Chapter 9: Fruits and are used in the preparation Vegetables Vegetables Vegetables Vegetables of various fruits and vegetables? I1. Identify, describe, and LTI1. I can identify and I1. Chapter 9 notes I1. Foundations of demonstrate the describe the different ways I2. Vegetable lab - 1 day - restaurant management & I. Chapter 9: Fruits preparation of different to prepare different fruits. CF culinary arts, 1st Ed., and Vegetables types of fruits. LTI2. I can cook different I3. Ch. 9 Review Your National Restaurant I2. Identify, describe, and types of fruits. Learning - CF Association Educational I1. Preparation of demonstrate the LTI3. I can cook different Foundation and Prentice different types of fruits. preparation of different types of vegetables. I4. Ch. 9 Test - CS Hall/Pearson I2. Preparation of types of vegetables. different types of I3. List and explain the Vocabulary: vegetables. USDA quality grades for fructose I3. USDA quality fresh fruits and vegetables. drupes grades for fresh fruits and I4. Demonstrate the winter fruit vegetables. procedures for properly summer fruit I4. Proper storage of storing ripe fruits, tropical fruit fruits, vegetables, roots and vegetables, roots, and ethylene gas tubers. tubers. enzymatic browning I5. Spoilage I5. Summarize ways to polyphenol oxidase prevention. prevent fruits and acid www.curriculummapper.com 1520 Larson Culinary Essentials St. Michael-Albertville High School I6. Cooking fruits vegetables from spoiling alkali I7. Enzymatic too quickly. browning of fruits. I6. Match and cook fruits poached I8. Cooking to appropriate methods. coulis vegetables I7. Explain how to prevent flower vegetable enzymatic browning of fruit vegetable National FCS Standards: fruits. green leafy vegetables 8.5 I8. Match and cook brassica vegetables to appropriate field mix Minnesota FCS methods. mesclun mix Frameworks/Benchmarks: seed vegetables MCAH 6.1 root vegetable tuber vegetable stem vegetable hydroponic farming mezzaluna glazing sous vide pureed UEQ: What does good customer service look like? J. Chapter 10: Serving J. Chapter 10: Serving J. Chapter 10: Serving J. Chapter 10: Serving J. Chapter 10: Serving Your Guests Your Guests Your Guests Your Guests Your Guests

J1. Importance of J1. Making good first LTJ1. I understand the J1. Chapter 10 worksheets J1. Foundations of customer service impressions. importance of making a - CF restaurant management & J2. Positive dining J2. Identifying customer's good first impression on J2. Role play on customer culinary arts, 1st Ed., experience needs customers. service National Restaurant J3. Service styles, J3. Creating a positive LTJ2. I can identify what J3. Guest speaker - Association Educational set-ups and staff dining experience. my customer's need. restaurant manager and/or Foundation and Prentice J4. Getting feedback on LTJ3. I can ensure a customer Hall/Pearson customer satisfaction. positive dining experience www.curriculummapper.com 1620 Larson Culinary Essentials St. Michael-Albertville High School National FCS Standards: J5. Resolving customer for my guests. Vocabulary: complaints. LTJ4. I understand the J4. Chapter 10 Test - CS service 8.7 J6. Identifying prominent importance of getting hospitality service styles. feedback on customer competitive advantage Minnesota FCS J7. Identifying different satisfaction. first impression Frameworks/Benchmarks: service set-ups. LTJ5. I know ways to greeter J8. Understanding resolve customer suggestive selling MCAH 8.1 responsibilities of service complaints. comment cards staff. LTJ6. I can identify surveys MCAH 8.2 prominent service styles. focus groups LTJ7. I can identify mystery shoppers different service set-ups. quick service LTJ8. I can identify the traditional service different responsibilities of American service different service staff. French service gueridon Rechaud English service Family-style dining Russian service China underliner plate charger monkey dish Maitre d'hotel service tools service station serving utensils

February

Content Skills Learning Targets Assessment Resources & Technology www.curriculummapper.com 1720 Larson Culinary Essentials St. Michael-Albertville High School ● UEQ: What are the K. Chapter 11: Potatoes K. Chapter 11: Potatoes K. Chapter 11: Potatoes K. Chapter 11: Potatoes various types of and Grains and Grains and Grains and Grains potatoes, pastas, legumes and K1. Identifying different LTK1. I can identify K1-K5. Chapter 11 notes K1. Foundations of grains? types of potatoes. different types of potatoes K1-K5. Chapter 11 restaurant management & ● UEQ: How are K2. Preparing different and the best way to prepare worksheets - CF culinary arts, 1st Ed., potatoes, pastas. types of potatoes. each type. K1-K2. Potato lab CF National Restaurant legumes and grains K3. Identifying different LTK2. I can identify, K3-K5. Grains and Association Educational prepared? types of grains and select, handle and cook legumes lab - CF Foundation and Prentice legumes. different types of grains K6-K7. Pasta lab - CF Hall/Pearson K. Chapter 11: Potatoes K4. Selecting and and legumes. and Grains handling different types of LTK3. I can identify and Chapter 11 Test - CS Vocabulary: grains and legumes. cook different types of solanine K1. Potatoes K5. Cooking different pasta. single-stage technique K2. Legumes and Grains types of grains and multiple-stage technique K3. Pasta legumes. lyonnaise K6. Identifying different latkes types of pasta. colander National FCS Standards: K7. Cooking pasta. sieve whole grains 8.5 hull bran Minnesota FCS endosperm Frameworks/Benchmarks germ stone ground MCAH 6.1 pilaf risotto arborio pierogi al dente resting stage dumplings UEQ: What skills are spaetzle www.curriculummapper.com 1820 Larson Culinary Essentials St. Michael-Albertville High School necessary to be successful gnocchi in the foodservice industry? L. Chapter 12: Building L. Chapter 12: Building L. Chapter 12: Building L. Chapter 12: Building a Successful Career in the L. Chapter 12: Building a Successful Career in the a Successful Career in the a Successful Career in the Industry a Successful Career in the Industry Industry Industry Industry L1. Ch. 12 activity packet L1. Foodservice Careers L1. Starting a foodservice LTL1. I know what skills - CF L1. Foundations of L2. Applications career. are needed for starting a L2. Ch. 12 Review Your restaurant management & L3. Job Interviews L2. Searching for a job. career in foodservice. Learning - CF culinary arts, 1st Ed., L4. Career advancement L3. Preparing a resume, LTL2. I know how to L3. Ch. 12 notes National Restaurant portfolio and cover letter. complete a job search. Association Educational L4. Preparing job, college LTL3. I know how to Chapter 12 Test - CS Foundation and Prentice Minnesota FCS and scholarship prepare a resume, portfolio Hall/Pearson Framework/Standards: applications. and cover letter. L5. Preparing for the job LTL4. I know how to Vocabulary: MGF 7.1-7.5 interview. prepare job, college and mentor L6. Advancing in a scholarship applications. resume career LTL5. I understand how to references prepare for a job interview. portfolio LT6. I understand the job application importance of professional etiquette development in advancing closed questions my career. open-ended questions stress management time management certification networking

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