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Culinary Arts » Culinary Arts 1 Syllabus


Culinary Arts 1 Syllabus Culinary Arts 1 Syllabus

Culinary Arts 1 Syllabus


  

Florida Department of Education

Student Performance Standards

Course Title:              Culinary Arts 1

Course Number:       8800510

Course Credit:           1

 

Course Description:        

 

This course covers the history of the food service industry and careers in that industry.  Also covered are safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.

 

Abbreviations:

FS-M/LA = Florida Standards for Math/Language Arts

NGSSS-Sci = Next Generation Sunshine State Standards for Science

 

CTE Standards and Benchmarks

FS-M/LA

NGSSS-Sci

Regulatory Compliance

01.0         Recognize and identify career and employment opportunities.  The student will be able to:

 

 

 

01.01     Discuss history and trends of the food service industry.

LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6

LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9

 

 

01.02     Identify occupations in the food service and hospitality industry and their impact on the economy.

LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6;

LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9

 

 

01.03     Identify levels of training required for food service and hospitality occupations.

LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6

LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9

 

 

01.04     Identify professional organizations related to hospitality/food service.

LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6

LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9

 

 

01.05     Explain the importance of a portfolio and resume’.

LAFS.910.W.2.4;

LAFS.910.W.2.5; LAFS.910.W.2.6; LAFS.910.SL.1.1

 

 

01.06     Identify procedures and documents required when applying for employment.

LAFS.910.RI.1.1

 

 

02.0        Demonstrate and incorporate workplace safety procedures.  The student will be able to:

 

 

 

02.01     Follow standard procedures for physical, chemical and biological hazard control.

LAFS.910.RI.2.4

SC.912.N.1.1

 

02.02     Identify and utilize first-aid procedures for accidents and injuries common to the food service industry.

LAFS.910.RI.2.4

SC.912.N.1.1

 

02.03     Follow the standards for infectious disease control.

LAFS.910.RI.2.4

SC.912.L.14.52;

SC.912.L.14.6

 

02.04     Identify and apply sanitary procedures in maintaining the facility including proper waste disposal methods and recycling.

LAFS.910.RI.2.4

SC.912.L.14.52;

SC.912.L.14.6

 

02.05     Maintain a SDS (Safety Data Sheet) for each product.

LAFS.910.RI.2.4; LAFS.910.W.3.8

SC.912.N.1.1

 

02.06     Explain the Federal Hazardous Communication Regulation Law as recorded in (29 CFR-1910.1200) – OSHA Law.

LAFS.910.RI.1.1; LAFS.910.SL.1.1

 

 

02.07     Demonstrate and utilize safety procedures related to prevention of slips, falls, burns, and fire; proper lifting and chemical use.

LAFS.910.SL.2.4; LAFS.910.SL.2.6

SC.912.N.1.1

 

02.08     Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).

LAFS.910.SL.2.4; LAFS.910.SL.2.6

SC.912.L.14.52;

SC.912.L.14.6;

SC.912.N.1.1

 

02.09     Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing current industry safety and sanitation procedures for the agency having jurisdiction.

MAFS.912.G-MG.1.1

MAFS.912.N-Q.1.1

MAFS.912.N-Q.1.3

MAFS.912.N-Q.1.2

 

LAFS.910.SL.2.4; LAFS.910.SL.2.6

SC.912.L.14.52;

SC.912.L.14.6; SC.912.N.1.1

 

02.10     Identify the HACCP (Hazard Analysis Critical Control Point) procedure during all food handling processes.

LAFS.910.SL.2.4; LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9

SC.912.N.1.1

 

02.11     Use acquired knowledge to obtain Employee Food Handler Training Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html).

 

 

 

 

03.0        Demonstrate workplace communication skills.  The student will be able to:

 

 

 

03.01     Identify and exhibit employability skills (punctuality, dependability, appropriate appearance).

LAFS.910.SL.2.6

 

 

03.02     Identify and exhibit work ethics and integrity (employee theft and consequences).

LAFS.910.RI.1.2; LAFS.910.RI.2.4

 

 

03.03     Maintain positive personal relationships including acceptance of constructive criticism.

LAFS.910.SL.1.1; LAFS.910.SL.2.6

 

 

03.04     Develop and demonstrate personal and professional etiquette.

LAFS.910.SL.1.1; LAFS.910.SL.2.6

 

 

03.05     Demonstrate the ability to function as a team member in a diverse environment.

LAFS.910.SL.1.1; LAFS.910.SL.2.6

 

 

04.0        Use and care for commercial tools and equipment.  The student will be able to:

 

 

 

 

04.01     Identify commercial tools and equipment.

LAFS.910.SL.1.1

SC.912.N.1.1

 

04.02     Demonstrate mastery of standard weights and measures used in the food service industry. 

MAFS.912.G-MG.1.1;

MAFS.912.G-MG.1.2;

MAFS.912.G-MG.1.3;

MAFS.912.N-Q.1.1;

MAFS.912.N-Q.1.3

 

 

LAFS.910.SL.2.4

 

 

04.03     Use and maintain commercial tools.

LAFS.910.SL.2.4

SC.912.N.1.1

 

05.0        Demonstrate basic kitchen essentials.  The student will be able to: 

 

 

 

05.01     Define mise en place and the relationship of organizational skills to productivity in the workplace.

 

LAFS.910.RI.1.2; LAFS.910.RI.2.4

 

 

 

05.02     Identify, explain and illustrate basic knife cuts and skills.

LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2;

LAFS.910.RI.1.2; LAFS.910.RI.2.4

SC.912.N.1.1

 

05.03     Demonstrate an understanding of the purpose of standardized recipes.

 

 

 

05.04     Use, follow, prepare and plate standardized recipes creatively.

MAFS.912.A-APR.4.6; MAFS.912.F-IF.3.9;

MAFS.912.N-Q.1.1;

MAFS.912.N-Q.1.3

 

LAFS.910.RI.1.2; LAFS.910.RI.2.4; LAFS.910.SL.2.4

 

 

06.0        Identify soups, stocks and sauces.  The student will be able to:

 

 

 

06.01     Identify the four essential components of stock.

 

 

 

06.02     Identify the types of stock.

 

 

 

06.03     Define characteristics of the grand/mother/leading sauces.

 

 

 

06.04     Identify and describe the two classifications of soups.

 

 

 

06.05     Demonstrate the methods of preparation of soups, stocks and sauce.

 

 

 

06.06     Identify the differences between a permanent and temporary emulsion.

LAFS.910.SL.2.4

SC.912.P.8.2

 

06.07     Identify and explain the principles of thickening agents used in food preparation.

LAFS.910.SL.2.4

SC.912.L.18.11;

SC.912.L.18.6;

SC.912.P.8.2

 

06.08     Distinguish between and demonstrate the physical properties of thickening agents.

LAFS.910.SL.2.4

SC.912.L.18.11;

SC.912.L.18.12;

SC.912.L.18.6;

SC.912.P.8.2

 

07.0        Understand principles of food science in cooking and baking techniques.  The student will be able to:

 

 

 

07.01     Identify food products that are a result of fermentation.

LAFS.910.SL.2.4

SC.912.L.18.6;

SC.912.P.8.2

 

07.02     Identify and explain the various leavening agents used in baking.

LAFS.910.SL.2.4

SC.912.L.18.11;

SC.912.L.18.6;

SC.912.P.8.2

 

07.03     Explain the leavening process in baking.

LAFS.910.SL.2.4

SC.912.L.18.11;

SC.912.L.18.6;

SC.912.P.8.2

 

07.04     Demonstrate and analyze the different functions of sugar and fats in baked goods.

LAFS.910.SL.2.4

SC.912.L.18.2

 





Chef Manny J. Delgado, NBCT, CEC, CCE, MCFE, CDM, CFPP, CPFM, CFPM