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Culinary Arts » Culinary Arts 4 Syllabus


Culinary Arts 4 Syllabus Culinary Arts 4 Syllabus

Culinary Arts 4 Syllabus

 

Florida Department of Education

Student Performance Standards

 

Course Title:             Culinary Arts 4

Course Number:       8800540

Course Credit:          1

 

Course Description:


In this course students will prepare various meals and food products including those for individuals with various nutritional needs and/or dietary restrictions.  The relationship between nutrition and wellness will be examined.  Cost control techniques and profitability will be covered as well as analysis of food establishment menus.  Students will also demonstrate basic financial literacy skills.

 


Florida Standards

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.

LAFS.1112.RST.1.1

 

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.

LAFS.1112.RST.1.2

 

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.

LAFS.1112.RST.1.3

 

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.

LAFS.1112.RST.2.4

 

20.02.2Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.

LAFS.1112.RST.2.5

 

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.

LAFS.1112.RST.2.6

 

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.

LAFS.1112.RST.3.7

 

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.

LAFS.1112.RST.3.8

 

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.

LAFS.1112.RST.3.9

 

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.

LAFS.1112.RST.4.10

 

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.

LAFS.1112.WHST.1.1

 

21.01.2Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.

LAFS.1112.WHST.1.2

 

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.

LAFS.1112.WHST.2.4

 

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.

LAFS.1112.WHST.2.5

 

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.

LAFS.1112.WHST.2.6

 

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.

LAFS.1112.WHST.3.7

 

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.

LAFS.1112.WHST.3.8

 

21.03.3Draw evidence from informational texts to support analysis, reflection, and research.

LAFS.1112.WHST.3.9

 

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.

LAFS.1112.WHST.4.10

 

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.

MAFS.K12.MP.1.1

 

22.02    Reason abstractly and quantitatively.

MAFS.K12.MP.2.1

 

22.03    Construct viable arguments and critique the reasoning of others.

MAFS.K12.MP.3.1

 

22.04    Model with mathematics.

MAFS.K12.MP.4.1

 

22.05    Use appropriate tools strategically.

MAFS.K12.MP.5.1

 

22.06    Attend to precision.

MAFS.K12.MP.6.1

 

22.07    Look for and make use of structure.

MAFS.K12.MP.7.1

 

22.08    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

31.0       Create and prepare menus for various nutritional needs. – The student will be able to:

 

 

 

31.01    Examine pricing strategies.

MAFS.912.A-CED.1.3

MAFS.912.F-IF.3.8;

MAFS.912.F-IF.3.9

 

LAFS.1112.RI.1.3

 

 

31.02    Examine menu formats.

LAFS.1112.RI.1.3

 

 

31.03    Analyze menus for profitability.

MAFS.912.A-CED.1.3;

MAFS.912.F-IF.3.8;

MAFS.912.F-IF.3.9

 

LAFS.1112.RI.1.3; LAFS.1112.W.1.2

 

 

32.0       Utilize cost-control techniques to maximize profitability. – The student will be able to:

 

 

 

32.01    Examine and utilize cost out procedures to minimize food waste.

MAFS.912.A-CED.1.4;

MAFS.912.A-SSE.1.1

 

LAFS.1112.RI.1.3; LAFS.1112.SL.2.4

 

 

32.02    Identify computer software available for food service and hospitality management.

LAFS.1112.RI.3.7

 

 

32.03    Develop an accounting and record-keeping system using selected software.

LAFS.1112.RI.3.7; LAFS.1112.W.2.4

 

 

32.04    Develop a purchasing, receiving, storing, and inventory system.

LAFS.1112.W.2.4

 

 

32.05    Examine loss prevention factors such as safety, sanitation, food handling, ware handling, maintenance, insurance, and environmental effects.

LAFS.1112.RI.3.7; LAFS.1112.SL.1.1

 

 

32.06    Interpret profit and loss statements.

LAFS.1112.RI.3.7; LAFS.1112.SL.1.1; LAFS.1112.W.2.4

 

 

32.07    Identify the responsibility of each individual to be held accountable for profitability.

LAFS.1112.RI.1.1;

LAFS.1112.SL.1.1; LAFS.1112.SL.1.2;

 

 

33.0       Interpret and incorporate guidelines and policies for food service establishments. – The student will be able to:

 

 

 

33.01    Develop employee guidelines such as job descriptions, training, and scheduling.

LAFS.1112.RI.3.7; LAFS.1112.W.3.7

 

 

33.02    Describe the characteristics of an efficient purchasing, receiving, storing, and inventory system.

LAFS.1112.RI.3.7; LAFS.1112.W.3.7

 

 

34.0       Compare and analyze the relationship of nutrition to wellness. – The student will be able to:

 

 

 

34.01    Describe the functions and sources of the 6 classifications of nutrients.

LAFS.1112.RI.3.7; LAFS.1112.SL.2.4;

LAFS.1112.W.3.7;

SC.912.L.18.1;

SC.912.L.18.12;

SC.912.L.18.2;

SC.912.L.18.3;

SC.912.L.18.4

 

34.02    Identify the effects of nutrient deficiencies and excesses.

LAFS.1112.SL.1.1

SC.912.L.14.46;

SC.912.L.18.1;

SC.912.L.18.12;

SC.912.L.18.2;

SC.912.L.18.3;

SC.912.L.18.4

 

34.03    Apply guidelines for using the MyPlate food guide to plan daily food choices for customers with special diets.

LAFS.1112.RI.3.7;

LAFS.1112.W.3.7; LAFS.1112.W.3.8

 

 

34.04    Describe the ABC's of the Dietary Guidelines for Americans from the United   State Department of Agriculture (www.choosemyplate.gov).

LAFS.1112.RI.3.7;

LAFS.1112.W.3.7; LAFS.1112.W.3.8

 

 

34.05    Determine the relationship between food choices, eating and wellness vs. profit/loss margins.

LAFS.1112.RI.3.7;

LAFS.1112.W.3.7;

 

 

34.06    Explain how to encourage healthful eating habits for people in every stage of the life cycle.

LAFS.1112.RI.3.7;

LAFS.1112.W.3.7

 

 

34.07    List the types of food additives and explain their purpose.

LAFS.1112.W.1.2

SC.912.L.18.11

 

35.0       Create and prepare menus for customers on special diets. – The student will be able to:

 

 

 

35.01    Create a menu for customers with dietary limitations.

LAFS.1112.W.1.2

SC.912.L.14.46;

SC.912.L.17.1

 

35.02    Describe the preparation methods used to prepare a nutritious meal for customers with special dietary needs (heart healthy, vegetarianism, religious dietary laws, etc.)

LAFS.1112.W.1.2

SC.912.L.14.46;

SC.912.L.17.1

 

35.03    Identify common food allergies and determine appropriate substitutions.

LAFS.1112.SL.1.1

SC.912.L.14.46

 

35.04    Prepare meals that are visually appealing and that meet customers’ special dietary needs.

LAFS.1112.SL.1.1

SC.912.L.17.1

 

35.05    List the serving sizes for an average adult.

LAFS.1112.W.2.4

 

 

35.06    Develop a modification plan for existing menus that will meet special dietary needs.

LAFS.1112.W.2.4

SC.912.L.14.46;

SC.912.L.17.1

 

36.0       Compare and analyze menus of food establishments. – The student will be able to:

 

 

 

36.01    Analyze the menus of different food establishments to see how the daily requirements of an average adult can be met by dining in the establishments.

LAFS.1112.RI.3.7

 

 

36.02    Create a menu meeting the "Truth-in-Menu Guidelines".

LAFS.1112.RI.3.7; LAFS.1112.W.2.4

 

 

36.03    Modify the menu of an establishment to meet the requirements of a customer with a special dietary need.

LAFS.1112.RI.3.7; LAFS.1112.W.2.4

SC.912.L.14.46;

SC.912.L.17.1

 


 


 


 


Additional Information


 


Laboratory Activities


 


Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.


 


Career and Technical Student Organization (CTSO)


 


Family, Career and Community Leaders of America (FCCLA) and SkillsUSA are the intercurricular career and technical student organizations providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.


 


Cooperative Training – OJT


 


On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply.


 


Accommodations


 


Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.


 


In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs.  Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course.  Note: postsecondary curriculum and regulated secondary programs cannot be modified.


 


Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP).  If needed, a student may enroll in the same career and technical course more than once.  Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP.  The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP.  After achieving the competencies identified for the year, the student earns credit for the course.  It is important to ensure that credits earned by students are reported accurately.  The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.


 


Additional Resources


 


For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:


http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.










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