St. Michael­Albertville High School

Culinary Essentials Teacher: Christie Larson

September 2015

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

A. Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome ​ to the Restaurant and to the Restaurant and A: Chapter 1: Welcome to the Restaurant and to the Restaurant and Foodservice Industry Foodservice Industry to the Restaurant and Foodservice Industry Foodservice Industry A1: Two segments of Foodservice Industry A1. Identify the two CFA. Various worksheets A1.Foundations of restaurant and foodservice ​ industry segments of restaurant LTA1. I can describe the from Chapter 1 for the restaurant management A2. History of A2. Understand how two segments of the different learning target. In and culinary arts ­ Level different historical events restaurant and foodservice progress. One ­ National Restaurant hospitality industry. ​ A3. Chefs and have shaped the industry. Association ­ Prentice Hall entrepreneurs foodservice industry. LTA2. I can describe CFA ­ Famous Chef A4. Career A3. Research chefs and various ways the Research and Lab A2. Video: Careers in the opportunities and pathways entrepreneurs important to hospitality industry was CSA ­ Careers in Restaurant and in foodservice. the foodservice industry. shaped by world history. Foodservice FoodService Industry A4. Identify various career LTA3. I can identify chefs www.curriculummapper.com 119 Larson Culinary Essentials St. Michael­Albertville High School opportunities in the and entrepreneurs that have CSA. Chapter 1 Test A3. Video: Julia Child foodservice industry and made important video the pathways to get there. contributions to the foodservice industry. Key Vocabulary: LTA4. I can identify Epicurean various career Hospitality opportunities in the lesche foodservice industry and phatnai the pathways to get there. guilds entrepreneurs franchisee/franchisor corporate restaurant groups chains expositions trade shows monuments back­of­the­house front­of­the­house •UEQ: Chapter 2: How ​ do you prepare and serve safe food?

B. Chapter 2: Keeping ​ Food Safe B. Chapter 2: Keeping B. Chapter 2: Keeping B. Chapter 2: Keeping Food Safe B. Chapter 2: Keeping Food Safe Food Safe B1. Keeping food safe Food Safe ServeSafe videos: B1. List reasons why it is CFB1. Chapter 2 Activity B1. Introduction to Food B2. Personal hygiene ​ B3. Potentially important to keep food LTB1. I can follow packet Safety safe. precautions to keep food B3. Chapter 2 notes B2. Overview of hazardous food ​ B4. Microorganisms B2. Describe good safe. CFB4. Various food labs Foodborne that cause foodborne personal hygiene and how LTB2. I can describe Microorganisms and illnesses it affects food safety. microorganisms that cause CSB5. Chapter 2 Test Allergens www.curriculummapper.com 219 Larson Culinary Essentials St. Michael­Albertville High School B5. Chemical and B3. List the steps of proper foodborne illnesses B3. Personal Hygiene ​ physical hazards handwashing. LTB3. I can identify B4. Purchasing, Receiving ​ B6. Contamination B4. Give examples of various ways that food can and Storage and cross­contamination potentially hazardous food. become contaminated. B5. Preparation, Cooking ​ B7. Conditions for B5. Categorize and LTB4. I can follow safe and Serving bacterial growth describe the food handling guidelines B6. Facilities, Cleaning ​ B8. Time and microorganisms that cause and proper food storage. and Sanitizing temperature guidelines foodborne illnesses. LTB5. I can distinguish B9. Thermometers B6. Identify and list ways between cleaning and B7. Becoming a ​ B10. HACCP chemical and physical sanitizing and which tools Restaurant and principles hazards can contaminate and equipment are used for Foodservice Professional, ​ B11. Proper food. each. 2nd Ed., National procedures from field to B7. Distinguish between Restaurant Association table. situations in which Educational Foundation B12. Storage areas. contamination and B13. Cleaning vs. cross­contamination. Key Vocabulary: sanitizing B8. List the conditions foodborne illness B14. Cleaning and under which bacteria hazard sanitizing tools and multiply, using the letters contamination equipment FAT TOM. pathogen(s) B9. Explain how time and high­risk populations temperature guidelines can immune system reduce growth of microorganisms microorganisms. FAT TOM B10. Define the TCS ­ Time and Temp temperature danger zone Control for Safety and list the temperatures ready­to­eat food that fall within that zone. viruses B11. Differentiate between bacteria different types of parasites thermometers and host demonstrate how to use fungi them. mold www.curriculummapper.com 319 Larson Culinary Essentials St. Michael­Albertville High School B12. List the seven yeast principles of Hazard cross­contact Analysis Critical Control foodhandler Point (HACCP) personal hygiene B13. Outline proper cross­contamination procedures for receiving, flow of food storing, preparing, time­temperature abused cooking, holding, cooling, temperature danger zone reheating, and serving food calibrate that includes use of proper HACCP tools 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 2015

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 www.curriculummapper.com 419 Larson Culinary Essentials St. Michael­Albertville High School 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 ues 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 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 C11. Demonstrate proper Class C fire lifting and carrying automatic system procedures to avoid injury. smoke detector C12. Locate and list heat detector www.curriculummapper.com 519 Larson Culinary Essentials St. Michael­Albertville High School hazards that can cause cuts. flame detector C13. Demonstrate correct CPR 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 D. Chapter 4: Kitchen D. LT for Chapter 4: D. Chapter 4: Kitchen D. Chapter 4: Kitchen ​ Essentials 1 ­ Essentials 1 ­ Kitchen Essentials 1 ­ Basics Essentials 1 ­ Professionalism Professionalism Professionalism Essentials 1 ­ Professionalism Professionalism D1. Six key attributes D1. Identify the six key LTD1. I can identify the D1. Becoming a Restaurant ​ of a professional attributes of a professional. six key attributes of a D1. Chapter 4 Activity and Foodservice D2. Workstations D2. Identify the professional and why they Packet Professional, 2nd Ed., ​ D3. Standardized importance of workstations are important. ­4.1 Mastering National Restaurant recipes in running a foodservice LTD2. I can identify the Measurement Association Educational D4. Recipe operation. different workstations ­ ­4. 2 Equivalent Foundation www.curriculummapper.com 619 Larson Culinary Essentials St. Michael­Albertville High School conversion D3. Identify the kitchen brigade and dining Measurements D5. Measuring and components and functions room brigade. D3. Math Magic activity ­ Key Vocabulary: ​ portioning of a standardized recipe. LTD3. I can use basic math CF culinarian D6. Measuring tools D4. Convert recipes to skills to measure and D2. Ch. 4 Review Your flavor D7. Customary vs. yield smaller and larger convert recipes. Learning ­ CF umami metric units quantities. LTD3. I can identify the D3. Chapter 4 notes brigade D5. Demonstrate different ways to measure dividend measuring and portioning foods and select the best Appetizer lab ­ CF divisor foods using ladles, method. numerator measuring cups and LTD5. I can discuss the D8. Chapter 4 Test ­ CS denominator spoons, scales, and scoops. importance of standardized decimals D6. Describe the use of recipes. percent common liquid and dry LTD6. I will be able to metric unit measure tools. 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 taring spring scale balance beam scale electronic scale stick method dry measuring cup method water displacement method sifting Edible portion (EP) ​ As purchased (AP) www.curriculummapper.com 719 Larson Culinary Essentials St. Michael­Albertville High School

November 2015

Content Skills Learning Targets Assessment Resources & Technology •UEQ: How do you use ​ and care for standard E. Chapter 5: Kitchen E. Learning Targets for E. Chapter 5: Kitchen E. Chapter 5: Kitchen foodservice equipment? Essentials 2 ­ Equipment Chapter 5: Equipment Essentials 2 ­ Equipment Essentials 2 ­ Equipment •UEQ: What is the role and Techniques and Techniques and Techniques and Techniques of nutrition in foodservice operations? E1. Demonstrate how to E. LT1 ­ I can properly E1. Chapter 5 Activity E1. Becoming a ​ 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, Foodservice Equipment 2nd Ed., National E. Chapter 5: Kitchen properly sharpen and use care for and use different ­ 5.2 Matching ­ Mixer Restaurant Association ​ Essentials 2 ­ Equipment different types of knives. types of knives. Attachments and Ovens Educational Foundation and Techniques E3. Give examples of E. LT3 ­ I can use the ­ 5.3 Crossword Puzzle ­ preparing foods using pots appropriate equipment in Foodservice Equipment Vocabulary: E1. Scales and carts and pans. preparing foods. ­ 5.4 Case Study receiving area E2. Knife sharpening E4. Explain how to store E. LT4. I can outline the ­ 5.5 Inventory ­ Home parts of a knife ­ blade, tip, and uses food and supplies properly order in which food and Kitchen Equipment cutting edge, spine, heel, E3. Pots and pans on shelves and in supplies flow through a ­ 4.3 Matching ­ Knife bolster, tang E4. Storing food refrigerators and freezers. food service. Knowledge different types of knives E5. Cutting and E5. Demonstrate how to E. LT5 ­ I can use proper ­ 4.4 Identification ­ ­ boning, chef's mixing foods cut and mix foods using cleaning and sanitizing Know Your Knives or French,butcher, paring, E6. Various cooking standard kitchen equipment techniques and foodservice ­ 4.5 Spotlight on Spices filet,serrated slicer equipment E6. Compare and contrast equipment and supplies. report honing E7. Holding and cooking foods using E. LT6 ­ I can customize ­ 4.6 Matching ­ sharpening stone serving food various types of steamers, meals for customers with Cooking Methods steel E8. Dishwashing broilers, grills, ranges, special dietary needs. E2. Knife PowerPoint smallware machines fryers, and ovens. E2. Knife Skills Lab ­ CF cookware www.curriculummapper.com 819 Larson Culinary Essentials St. Michael­Albertville High School E9. Food and supply E7. Outline how to hold E13. Spice/ Herb PP or pot flow and serve food and poster project ­ CS pan E10. Proper cleaning beverages using kitchen E. Chapter 5 Review Your range and sanitizing equipment. Learning ­ CF mise en place E11. Effective mise en E8. Compare and contrast E. Chapter 5 notes guiding hand ​ place the features of dishwashing E6. STMA HS foodservice flavor E12. Types of knives machines. kitchen tour herb and proper uses E9. Outline the order in E6. Pepper Steak Lab (2 spice E13. Common spices which food and supplies days) deglaze and herbs flow through a food E71. Chapter 6 Activity bain marie E14. Pre­preparation service. packet garnish techniques E10. Demonstrate proper ­ 6.1 The ABCs of blanching E15. Dry­heat cleaning and sanitizing of Nutrition Puzzle shocking cooking methods food service equipment ­ 6.2 Nutrition labels conduction E16. Moist­heat and utensils. analysis convection cooking methods E11. Explain the difference ­ 6.3 Vegetarian Diets radiation E17. Combination between customary and Research infrared heat cooking methods metric units of measure ­ 6.4 ­ Video Viewing barding E18. Role of various E12. Apply effective mise Guide ­ Nutrition and Your larding ​ ​ nutrients en place through practice. Menu marinating ​ E19. Cholesterol E13. Identify different ­ 6.5 Complete the broiling E20. Incomplete vs. functions of several types statements ­ Nutritious grilling complete proteins of knives and demonstrate Menus roasting E21. RDA's and their proper uses. E26. Vegetarian Research baking MyPyramid E14. List common spices project and presentations. carryover cooking E22. Healthy diet and herbs and describe E26. Various food labs ­ rest E23. Nutrition labels their uses. Vegetarian Entree Lab, saute E24. Preserving E15. Describe and Creme Brulee, Chocolate stir­fry nutrients demonstrate several basic Souffle, Egg White recipe pan­fry E25. Making recipes pre­preparation techniques, lab, Poached chicken deep­fry more healthful. including clarifying butter, E25. Recipe Nutrition batter E26. Healthful separating eggs, whipping Makeover activity breading substitutes egg whites, and making E25. Healthy menu choices float

www.curriculummapper.com 919 Larson Culinary Essentials St. Michael­Albertville High School parchment liners. smoking point E16. Desribe dry­heat E5. Chapter 5 Test ­ CS simmering poaching cooking methods and list paupiette the foods to which they are cuisson suited. blanching E17. Describe moist­heat par­cooking cooking methods and list steaming the foods to which they are combination cooking suited. braising 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 sous vide fat in people's diets and portioning identify foods that contain plating these nutrients. E20. Describe cholesterol G2. Video: Making the ​ 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

www.curriculummapper.com 1019 Larson Culinary Essentials St. Michael­Albertville High School (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 high­fat ingredients.

● UEQ: How do you prepare, select and use stocks, sauces and soups? F. Chapter 6: Stocks, F. Chapter 6: Stocks, F. Chapter 6: Stocks, F. Chapter 6: Stocks, Sauces and Soups Sauces and Soups Sauces and Soups F. Chapter 6: Stocks, Sauces and Soups Sauces and Soups F1. Becoming a ​ F1. Stock F1. Identify the essential F2. Sauce Lab ­ CF Restaurant and F2. Sauces parts of stock. LTF1. I can identify the F3. Hot Soup Lab ­ CF Foodservice Professional, ​ F3. Soup F1. Identify the different essential parts of stock. F3. Cold Soup Lab ­ CF 2nd Ed., National types of stock. LTF2. I can identify the Restaurant Association F1. Preparing and storing different types of stock. F1­F3. Chapter 6 Test ­ Educational Foundation stock. LTF3­F4. I can prepare CS F2. Understanding the and store my own stock. Vocabulary: different types of Grand LTF5. I will be able to stock Sauces. identify and prepare glace www.curriculummapper.com 1119 Larson Culinary Essentials St. Michael­Albertville High School F2. Understanding the several Grand Sauces. remouillage basic ingredients in sauces. LTF6. I can identify the mirepoix F2. Preparing different basic ingredients in sauces. aromatics kinds of sauces LTF7. I can prepare bouquet garni F2. Matching sauces to different kinds of sauces bouillon food. (other than Grand Sauces jus F3. Identify the basic and derivative sauces). concasse kinds of soup. LTF8. I can match sauces blanching F3. Preparing soups. to different kinds of food. sweating LTF9. I can identify the degreasing basic kinds of soup. sauce LTF10. I can prepare a saucier variety of soups. Grand sauces bechamel veloute espagnole sauce hollandaise demi­glace roux beurre manie slurry liaison temper compound butter coulis jus­lie au jus china cap puree soups bisque chowder consomme

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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 G1. I can describe the G1. Chapter 7 notes. G1. Foundations of ​ G. Chapter of 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 ​ types of communication interview action­required are used in food services. G3. Chapter 7 Review information Your Learning ­ CF organizational communication ● UEQ: What skills Extra ­ Molten Chocolate mission statement are essential for Cakes lab interpersonal food service communication 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 H2. Successful together through H1. I can work with a H. Chapter 8 worksheets ­ H1. Foundations of ​ www.curriculummapper.com 1319 Larson Culinary Essentials St. Michael­Albertville High School leadership understanding diversity, wide variety of diverse CF restaurant management & H3. Interviewing and stereotypes, prejudice and people and avoid using H. Chapter 8 Test ­ CS culinary arts, 1st Ed., ​ orientation bias. stereotypes, prejudice and National Restaurant H4. Training and H1. Creating respectful bias in forming opinions of Association Educational evaluation workplaces. others. Foundation and Prentice H1. Encouraging H1­H2. I can be a model Hall/Pearson teamwork. of positive communication H2. Being a successful to create respectful Vocabulary: leader. workplaces. motivation H3. Creating job H1. I can work on a team professionalism descriptions, interviewing and encourage teamwork problem solving job applicants and in others. root cause orienting them to the H2. I can be a successful action plan workplace. leader through using good ethics H4. Training and interpersonal skills. organizational goals evaluating employees. H3. I understand what it objective ​ takes to get an employee vision statement hired and ready to work in mission statement a food service exempt establishment. nonexempt H4. I understand the discrimination different ways that zero tolerance policy employees can be trained. child labor laws H4. I understand the ways onboarding that employees are orientation evaluated. cross­training on­the­job training POS (point of sale) systems

January 2016

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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 I6. Cooking fruits vegetables from spoiling alkali I7. Enzymatic too quickly. caramelization 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 fruits. green leafy vegetables I8. Match and cook brassica vegetables to appropriate field mix methods. mesclun mix www.curriculummapper.com 1519 Larson Culinary Essentials St. Michael­Albertville High School seed vegetables root vegetable tuber vegetable stem vegetable hydroponic farming mezzaluna parboiling glazing ● UEQ: What does sous vide good customer pureed 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 set­ups 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 J5. Resolving customer for my guests. J4. Chapter 10 Test ­ CS Vocabulary: complaints. LTJ4. I understand the service J6. Identifying prominent importance of getting hospitality service styles. feedback on customer competitive advantage J7. Identifying different satisfaction. first impression service set­ups. LTJ5. I know ways to greeter J8. Understanding resolve customer suggestive selling responsibilities of service complaints. comment cards staff. LTJ6. I can identify surveys prominent service styles. focus groups www.curriculummapper.com 1619 Larson Culinary Essentials St. Michael­Albertville High School LTJ7. I can identify mystery shoppers different service set­ups. quick service LTJ8. I can identify the traditional service different responsibilities of American service different service staff. French service gueridon Rechaud English service Family­style dining Russian service China underliner plate charger monkey dish Maitre d'hotel service tools service station serving utensils

February 2016

Content Skills Learning Targets Assessment Resources & Technology ● UEQ: What are the K. Potatoes and Grains K. Potatoes and Grains K. Potatoes and Grains K. Potatoes and Grains various types of potatoes, pastas, K1. Identifying different LTK1. I can identify K1­K5. Chapter 11 notes K1. Foundations of ​ legumes and types of potatoes. different types of potatoes K1­K5. Chapter 11 restaurant management & grains? K2. Preparing different and the best way to prepare worksheets ­ CF culinary arts, 1st Ed., ​ ● UEQ: How are types of potatoes. each type. K1­K2. Potato lab CF National Restaurant potatoes, pastas. K3. Identifying different LTK2. I can identify, K3­K5. Grains and Association Educational legumes and grains types of grains and select, handle and cook legumes lab ­ CF Foundation and Prentice prepared? legumes. different types of grains K6­K7. Pasta lab ­ CF Hall/Pearson K4. Selecting and and legumes. www.curriculummapper.com 1719 Larson Culinary Essentials St. Michael­Albertville High School K. Potatoes 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. single­stage technique K2. Legumes and Grains types of grains and multiple­stage technique K3. Pasta legumes. lyonnaise K6. Identifying different latkes types of pasta. colander K7. Cooking pasta. sieve whole grains hull bran endosperm germ stone ground pilaf risotto arborio pierogi al dente resting stage dumplings UEQ: What skills are spaetzle necessary to be successful gnocchi in the foodservice industry?

L. Building a Successful L. Building a Successful L. Building a Successful L. Building a Successful Career in the Industry Career in the Industry Career in the Industry L. Building a Successful Career in the Industry Career in the Industry L1. Starting a foodservice LTL1. I know what skills L1. Foundations of L1. Foodservice Careers ​ L2. Applications career. are needed for starting a L1. Ch. 12 activity packet restaurant management & L2. Searching for a job. career in foodservice. ­ CF culinary arts, 1st Ed., L3. Job Interviews ​ L3. Preparing a resume, LTL2. I know how to L2. Ch. 12 Review Your National Restaurant www.curriculummapper.com 1819 Larson Culinary Essentials St. Michael­Albertville High School L4. Career advancement portfolio and cover letter. complete a job search. Learning ­ CF Association Educational L4. Preparing job, college LTL3. I know how to L3. Ch. 12 notes Foundation and Prentice and scholarship prepare a resume, portfolio Hall/Pearson applications. and cover letter. Chapter 12 Test ­ CS L5. Preparing for the job LTL4. I know how to Vocabulary: 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. open­ended questions stress management time management certification networking

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