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Culinary Arts » Culinary Arts 2 Syllabus


Culinary Arts 2 Syllabus Culinary Arts 2 Syllabus

Culinary Arts 2 Syllabus



Florida Department of Education

Student Performance Standards

 

Course Title:             Culinary Arts 2

Course Number:       8800520

Course Credit:          1

 

Course Description:


In this course students will learn state mandated guidelines for food service; how to attain food handler training certification; and perform front-of-the-house and back-of-the-house duties. Students will prepare quality food products and present them creatively; demonstrate safe, sanitary work procedures; understand food science principles related to cooking and baking; and utilize nutrition concepts when planning meals/menus.


 


Florida Standards

Correlation to CTE Program Standard #

01.0       Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Culinary Arts.

 

01.01    Key Ideas and Details

 

01.01.1Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.

LAFS.910.RST.1.1

 

01.01.2Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.

LAFS.910.RST.1.2

 

01.01.3Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.

LAFS.910.RST.1.3

 

01.02    Craft and Structure

 

01.02.1Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9–10 texts and topics.

LAFS.910.RST.2.4

 

01.02.2Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).

LAFS.910.RST.2.5

 

01.02.3Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, defining the question the author seeks to address.

LAFS.910.RST.2.6

 

01.03    Integration of Knowledge and Ideas

 

01.03.1Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.

LAFS.910.RST.3.7

 

01.03.2Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.

LAFS.910.RST.3.8

 

01.03.3Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.

LAFS.910.RST.3.9

 

01.04    Range of Reading and Level of Text Complexity

 

01.04.1By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.

01.04.2By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.

LAFS.910.RST.4.10

 

02.0       Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Culinary Arts.

 

02.01    Text Types and Purposes

 

02.01.1Write arguments focused on discipline-specific content.

LAFS.910.WHST.1.1

 

02.01.2Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.

LAFS.910.WHST.1.2

 

02.02    Production and Distribution of Writing

 

02.02.1Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.

LAFS.910.WHST.2.4

 

02.02.2Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.

LAFS.910.WHST.2.5

 

02.02.3Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.

LAFS.910.WHST.2.6

 

02.03    Research to Build and Present Knowledge

 

02.03.1Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.

LAFS.910.WHST.3.7

 

02.03.2Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.

LAFS.910.WHST.3.8

 

02.03.3Draw evidence from informational texts to support analysis, reflection, and research.

LAFS.910.WHST.3.9

 

02.04    Range of Writing

 

02.04.1Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.

LAFS.910.WHST.4.10

 

03.0       Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Culinary Arts.

 

03.01    Make sense of problems and persevere in solving them.

MAFS.K12.MP.1.1

 

03.02    Reason abstractly and quantitatively.

MAFS.K12.MP.2.1

 

03.03    Construct viable arguments and critique the reasoning of others.

MAFS.K12.MP.3.1

 

03.04    Model with mathematics.

MAFS.K12.MP.4.1

 

03.05    Use appropriate tools strategically.

MAFS.K12.MP.5.1

 

03.06    Attend to precision.

MAFS.K12.MP.6.1

 

03.07    Look for and make use of structure.

MAFS.K12.MP.7.1

 

03.08    Look for and express regularity in repeated reasoning.

MAFS.K12.MP.8.1

 


 


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

12.0       Exhibit the ability to follow state mandated guidelines for food service. – The student will be able to:

 

 

64E-11.001

12.01    Demonstrate and utilize proper techniques for lifting, receiving, and storing food supplies.

LAFS.910.SL.1.1; LAFS.910.SL.1.2;

SC.912.L.14.52;

SC.912.L.14.6;

SC.912.N.1.1

 

12.02    Demonstrate and utilize proper techniques for transporting, cooking and holding food (proper ways to cool/reheat food; holding temperatures).

LAFS.910.SL.1.1; LAFS.910.SL.1.2

SC.912.L.14.52;

SC.912.L.14.6;

SC.912.N.1.1;

SC.912.P.10.4

 

12.03    Demonstrate and utilize proper cleaning, sanitizing, and disinfecting techniques (cleaning vs. sanitizing; storing cleaning supplies; proper procedures for cleaning equipment).

LAFS.910.SL.1.1; LAFS.910.SL.1.2

SC.912.L.14.52;

SC.912.L.14.6;

SC.912.N.1.1

 

12.04    Demonstrate and utilize proper pest control procedures.

LAFS.910.SL.1.1; LAFS.910.SL.1.2

 

 

12.05    Classify all causes of food borne illnesses (e.g., biological, physical and chemical).

LAFS.910.SL.1.2; LAFS.910.W.1.2

SC.912.L.14.52;

SC.912.L.14.6

 

 

12.06    Describe symptoms of food borne illness and how it can be prevented.

LAFS.910.SL.1.2; LAFS.910.W.1.2

SC.912.L.14.52;

SC.912.L.14.6

 

 

12.07    Describe cross contamination and incorporate strategies to prevent this from occurring.

LAFS.910.SL.1.2; LAFS.910.W.1.2

SC.912.L.14.52;

SC.912.L.14.6

 

 

12.08    Research top allergens and how to control allergy cross-contamination.

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

 

 

12.09    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)

LAFS.910.SL.2.4

SC.912.L.14.52;

SC.912.L.14.6;

SC.912.P.10.4

509.049, F.S.

61C-4.023, F.A.C

13.0       Identify and explain front-of-the house and back of the house duties. – The student will be able to:

 

 

 

13.01    Identify, demonstrate, and utilize fundamentals of customer service and addressing difficult customers.

LAFS.910.RI.2.4;

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

 

 

13.02    Identify and explain techniques of front-of-the-house and back-of-the-house responsibilities including but not limited to dining room setup, greeting, order-taking, serving, clearing, check presentation, bussing, and cashiering.

LAFS.910.RI.2.4;

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

 

 

13.03    Identify and describe types of meal services.

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

 

 

13.04    Describe the types of work stations in the commercial kitchen.

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

 

 

13.05    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;

SC.912.N.1.1

 

13.06    Explain common cooking methods (roasting, baking, broiling, sautéing, frying, deep-frying, braising, and steaming).

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

SC.912.P.10.4;

SC.912.P.8.2

 

13.07    Define common baking terms and identify common baking ingredients.

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

 

 

14.0       Prepare and present food and beverage items to meet creativity aspects as well as quality standards. – The student will be able to:

 

 

 

14.01    Explain the role of the five senses in cooking, presenting, and eating food.

LAFS.910.SL.2.4

SC.912.L.14.50

 

14.02    Describe how the five basic tastes (salty, sweet, sour, bitter and savory/Umami) can affect the appeal of food.

LAFS.910.SL.2.4; LAFS.910.W.1.2

SC.912.L.14.50

 

14.03    Explain how color, texture, temperature, and balance affect the visual appeal of plated food.

LAFS.910.SL.2.4

 

 

14.04    Demonstrate platter presentation principles, effective platter layout, and techniques for enhancing food presentation.

LAFS.910.SL.2.4

 

 

14.05    Recognize standards of quality as well as prepare and creatively present: bake station items; pantry station items; fry station items; cold station items; hot station items; beverage items.

LAFS.910.SL.2.4

 

 

15.0       Exhibit and utilize safe, secure, and sanitary work procedures. – The student will be able to:

 

 

 

15.01    Follow federal, state, and local sanitation and safety codes.

LAFS.910.RI.2.4;

LAFS.910.SL.2.4;

LAFS.910.W.1.2

SC.912.N.1.1

 

16.0       Apply principles of food science in cooking and baking techniques. – The student will be able to:

 

 

 

16.01    Identify food products that are a result of fermentation.

LAFS.910.SL.2.4

SC.912.L.18.6;

SC.912.P.8.2

 

16.02    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

 

 

16.03    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

 

 

16.04    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

 

16.05    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

 

 

16.06    Identify the differences between a permanent and temporary emulsion.

LAFS.910.SL.2.4

SC.912.P.8.2

 

16.07    Explain the role of pH in food preservation and baking applications.

LAFS.910.SL.2.4

SC.912.P.8.11;

SC.912.P.8.2;

 

16.08    Distinguish between the characteristics of acids and bases.

LAFS.910.SL.2.4

SC.912.P.8.11

SC.912.P.8.2;

 

16.09    Demonstrate and analyze the different functions of sugar in food preparation.

LAFS.910.SL.2.4

SC.912.L.18.2

 

16.10    Demonstrate and analyze the difference between moist, dry, and combination cooking methods.

LAFS.910.SL.2.4

SC.912.L.18.12;

SC.912.P.8.2;

SC.912.P.10.4;

 

16.11    Apply basic principles of the chemistry of protein to cooking eggs, dairy, and meat products.

LAFS.910.SL.2.4

SC.912.L.18.12;

SC.912.P.8.2;

SC.912.L.18.4

SC.912.P.8.11;

SC.912.P.10.4

 

16.12    Apply basic principles of the chemistry of food preparation to fruits and vegetables.

LAFS.910.SL.2.4

SC.912.L.18.2;

SC.912.P.8.11;

SC.912.P.8.2;

SC.912.P.10.4

 

16.13    List categories of lipids (fats and oils) based on physical state and dietary sources.

LAFS.910.SL.2.4; LAFS.910.W.1.2

SC.912.L.18.3;

SC.912.P.8.2

 

16.14    Examine the functions of lipids (fats and oils) in food preparation.

LAFS.910.SL.2.4

SC.912.L.18.3;

SC.912.P.8.2

 

16.15    Analyze the nutritional impact of lipids (fats and oils) in the diet.

LAFS.910.SL.2.4

SC.912.L.18.3;

SC.912.P.8.2

 

17.0       Apply principles of nutrition in menu planning, cooking, and baking. – The student will be able to:

 

 

 

17.01    Interpret and create menus to meet current dietary guidelines and nutritional requirements of individuals with special needs.





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