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