Culinary Arts » Culinary Arts 3 Syllabus
||Culinary Arts 3 Syllabus
Culinary Arts 3 Syllabus
Florida Department of Education
Student Performance Standards
Course Title: Culinary Arts 3
Course Number: 8800530
Course Credit: 1
In this course the student will research career opportunities in professional cooking/baking; follow guidelines on food selection, purchasing, and storage; and use communication skills. Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry. Also covered are management skills; how to develop a business plan; and utilization of technology in the workplace. Students will be knowledgeable about food safety manager training/certification training programs that are acceptable in Florida.
Correlation to CTE Program Standard #
20.0 Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Culinary Arts.
20.01 Key Ideas and Details
20.01.1Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account.
20.01.2Determine 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.
20.01.3Follow 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.
20.02 Craft and Structure
20.02.1Determine 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 11–12 texts and topics.
20.02.2Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
20.02.3Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.
20.03 Integration of Knowledge and Ideas
20.03.1Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data, video, multimedia) in order to address a question or solve a problem.
20.03.2Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.
20.03.3Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.
20.04 Range of Reading and Level of Text Complexity
20.04.1By the end of grade 11, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 11–CCR text complexity band proficiently, with scaffolding as needed at the high end of the range.
20.04.2By the end of grade 12, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 11–CCR text complexity band independently and proficiently.
21.0 Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Culinary Arts.
21.01 Text Types and Purposes
21.01.1Write arguments focused on discipline-specific content.
21.01.2Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
21.02 Production and Distribution of Writing
21.02.1Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
21.02.2Develop 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.
21.02.3Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.
21.03 Research to Build and Present Knowledge
21.03.1Conduct 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.
21.03.2Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation.
21.03.3Draw evidence from informational texts to support analysis, reflection, and research.
21.04 Range of Writing
21.04.1Write 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.
22.0 Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Culinary Arts.
22.01 Make sense of problems and persevere in solving them.
22.02 Reason abstractly and quantitatively.
22.03 Construct viable arguments and critique the reasoning of others.
22.04 Model with mathematics.
22.05 Use appropriate tools strategically.
22.06 Attend to precision.
22.07 Look for and make use of structure.
22.08 Look for and express regularity in repeated reasoning.
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science
CTE Standards and Benchmarks
23.0 Research college and career advancement opportunities in professional cooking and baking. – The student will be able to:
23.01 Describe the elements of a job search as it relates to advancement opportunities.
23.02 Develop a personal career plan.
LAFS.1112.W.2.4 LAFS.1112.W.2.5 LAFS.1112.W.2.6
23.03 Demonstrate an understanding of entrepreneurship and the economic impact of food and hospitality enterprises on the industry.
23.04 Explain the benefits of membership in professional associations, including student organizations.
24.0 Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines. – The student will be able to:
24.01 Identify basic food items.
24.02 Select basic food items according to standard qualities.
24.03 Practice portion control and utilize costing procedures.
25.0 Practice advanced cooking and baking techniques. – The student will be able to:
25.01 Recognize standards of quality as well as prepare and creatively present: advanced bake station items; advanced pantry station items; advanced fry station items; and advanced hot station items.
26.0 Apply scientific principles in cooking and baking. – The student will be able to:
26.01 Identify the physical and chemical changes in foods that result from the application of heat or cold.
26.02 Identify the effect of various levels of moisture on food.
27.0 Prepare and present food products to meet creativity aspects as well as quality standards. – The student will be able to:
27.01 Develop artistic talents in the creation of centerpieces from a variety of mediums (cooked sugar, chocolate, marzipan, and fruits and vegetables).
27.02 Prepare and creatively present: appetizers; salads; vegetables; fruits; pasta/rice/cereals; soups/stocks/sauces/gravies; meats; poultry; fish/shellfish; yeast breads; pies and pastries; cakes and icing; specialty desserts; breakfast foods; quick breads; sandwiches; hors d’oeuvres; garnishes; edible centerpieces.
28.0 Demonstrate management skills. – The student will be able to:
28.01 Identify characteristics of an effective manager.
28.02 Examine management skills.
28.03 Demonstrate effective communication skills.
28.04 Use positive reinforcement techniques to increase productivity.
29.0 Comply with laws and regulations specific to the food service and hospitality industry. – The student will be able to:
29.01 Identify food service and hospitality laws and regulations to include OSHA and the Americans with Disabilities Act (ADA).
29.02 Demonstrate knowledge of food safety manager training/certification programs that are accredited in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).
LAFS.1112.RI.1.1; LAFS.1112.W.1.2; LAFS.1112.SL.1.1
30.0 Develop a business plan. – The student will be able to:
30.01 Identify the elements of a business plan to include vision, goals, strategies, and action plans.
30.02 Identify basic economic and marketing strategies.
30.03 Analyze trends in the food service and hospitality industry.
30.04 FCCLA Hospitality Competition (as a project or competition).
LAFS.1112.SL.2.4; LAFS.1112.SL.2.5; LAFS.1112.SL.2.6;
Chef Manny J. Delgado, NBCT, CEC, CCE, MCFE, CDM, CFPP, CPFM, CFPM