CULINARY ARTS I/CULINARY MATH - Freehold Regional High ... regional high school district ......

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  • FREEHOLD REGIONAL HIGH SCHOOL DISTRICT

    OFFICE OF CURRICULUM AND INSTRUCTION

    CULINARY ARTS ACADEMY

    CULINARY ARTS I/CULINARY MATH

    COURSE DESCRIPTION

    Grade Level: 11 Department: Culinary Arts Academy Course Title: Culinary Arts I/Culinary Math Credits: 10 Course Code: 271000

    Board of Education adoption date: August 22, 2011

  • FREEHOLD REGIONAL HIGH SCHOOL DISTRICT

    Board of Education

    Mr. Heshy Moses, President Mrs. Jennifer Sutera, Vice President

    Mr. Carl Accettola Mr. William Bruno

    Mrs. Elizabeth Canario Mrs. Kathie Lavin

    Mr. Ronald G. Lawson Mr. Michael Messinger Ms. Maryanne Tomazic

    Mr. Charles Sampson, Superintendent

    Ms. Donna M. Evangelista, Assistant Superintendent for Curriculum and Instruction

    Curriculum Writing Committee

    Ms. Antoinette Kovak Ms. Sara Marsh

    Supervisors

    Ms. Cathy Boenig

  • Introduction - Culinary Arts I/ Culinary Math

    Introduction

    Course Philosophy

    TheFreeholdRegionalHighSchoolDistrictsCulinaryArtsAcademyisanoccupational,technicalandcareerexplorationprogramthatconsistsofawiderangeofcourses,training,experiencesandactivities.Itisspecificallydesignedtoenhanceskillstonotonlypreparestudentsforemploymentpositionswithinthefoodindustryjobcluster,butalsoforentranceintocolleges,culinarycolleges,universitiesorotherpostsecondaryschools.

    CulinaryArtsI/CulinaryMathprovidestudentswiththeopportunityforhandsonlearningthroughtheirinvolvementinallphasesofoperationsinthelicensedrestaurant,the5StarCaf.Thisfurnishesintensivetraining,withspecificjobobjectivesrelativetocurrentindustrystandardsandmesheswiththestudentsskillabilitiesandinterests.

    Thisapproachcontributestothedevelopmentofawellroundedstudent;onethatdemonstratesgoodcitizenship,criticalthinkingandproblemsolvingskills,soundmentalandphysicalhealthandtheabilitytoestablishpersonalandprofessionalgoalscommittoaplanofactiontoachievethem.

    Course Description

    CulinaryArtsI/CulinaryMatharethefirstlevelsofatwoyearcourseavailabletojuniorsenrolledinthefouryearCulinaryArtsAcademyCourse.Itisintendedtoprovidestudentswithasolidfoundation,throughacombinationofdirectinstructionandpracticalapplications,oftheskillsnecessarytosuccessfullyfunctioninamultiphasefoodserviceoperation.CulinaryMathconsistsofcoursework,activities,andprojectsthatarespecificallydesignedtodevelopandenhancestudentknowledgeofculinarymathasitrelatestothefoodserviceindustrythroughapplicationinarestaurantsetting.

    Paramountandforemostistheintroductionoffederal,stateandlocalmandatoryguidelinesfortheessentialsofsafetyandskillapplicationinacommercialfoodsenvironment.Thecourseencompassesbasicandadvancedculinaryartspreparationtechniques,inclusiveofpresentationandproperservice.

    Nutritionisinvestigatedthroughdietaryconsiderations,culturalfoods,andcaptiveaudiencesituations.Foodpreparationlabsareconductedandareinclusiveofbreakfast,lunchanddinnermenuitemswithspecialtybakingapplications.Diningroomserviceisexplored.

    Studentswilldevelopmarketablejobskillforentrylevelpositionsinavarietyoffieldswithinthefoodserviceindustrythroughtheirworkinastudentoperatedlicensedrestaurant,the5StarCaf.

  • Course Map and Proficiencies/Pacing

    Course Map

    RelevantStandards

    EnduringUnderstandings

    EssentialQuestionsAssessments

    Diagnostic Formative Summative

    9.4.12.I.(1).89.4.12.I.569.4.12.I.559.4.12.I.519.4.12.I.469.4.12.I.459.4.12.I.439.4.12.I.429.4.12.I.419.4.12.I.409.4.12.I.39

    Currentindustrystandardsforcommercialfoodserviceoperationsmandatethroughunderstandingandeffectiveapplicationofsafetyandsanitationmeasuresappropriateforthefacility.

    Whataretheguidelineandpracticesforpreparingandservingsafefoods?

    Whyisitimportanttofollowsafeworkplaceproceduresandguidelines?

    Whatistheroleofgoverningandregulatoryandagenciesthatgovernandsetstandardsforallcommercialfoodserviceestablishments?

    Whyisitimportanttohaveunderstandingofandapplybasicmathoperationsastheyapplytoculinarytechnology?

    Anticipatorysetquestionsandanswer::followedbyclassdiscussion

    Surveychapter

    Outline

    Reviewpreviouscareerportfolioentriesandnotebooks

    NRAServSafepretest

    Benchmarkassessments

    OnCookingtextandServeSafecoursebookchapterreadingassignmentswithchapterquestions

    NRAServSafetrainingvideosforfoodserviceemployees

    Unitoutlinewithindustrybasedhandouts

    Notebookentries

    Statemandatedsafety/sanitationtest:facilitybasedwith100%accuracygrade

    Chefinstructorobservations:Daily/weeklygradingrubricforsafety/sanitationandprofessionalismonproductionandformallabs

    Handouts:CulinaryAcademyfacilitybasedrulesandguidelines,journals

    Portfolioentriesofunitworkincluding,formallabsheetswithsafety/sanitationapplicationwithgradingrubric

    Chefinstructorobservationofapplicationoflearnedmaterialandskillproficiencyinthestudentrunrestaurant,the5StarCaf/puresanitationlabs

    Midtermexamination

    Finalexamination

  • 9.4.12.I.109.4.12.I.119.4.12.I.129.4.12.I.139.4.12.I.159.4.12.I.199.4.12.I.39.4.12.I.289.4.12.I.299.4.12.I.559.4.12.I.669.4.12.I.699.4.12.I.729.4.12.I.819.4.12.I.99.4.12.I.769.4.12.I.29.4.12.I.8

    ProfessionalisminthekitchenbrigadeandfronthouserestaurantmirrorstheindustrystandardsoftheNationalRestaurantAssociationguidelinesandregulations.

    Howdidthe18thearly20thcenturychefsinfluencetheprogressionofcurrentdaystandardizedrecipesandmoderndaycuisine?

    Howdoadvancedtechnology,nutrition,andconsumertrendsinfluencethemodernfoodserviceindustry?

    Whatroledoesafoodservicemanagerandotherprofessionals,suchasdietitian,foodscientistandfoodjournalistsplayinthefrontandbackhousefoodserviceoperation?

    Whyisrecordkeepingimportantforfoodserviceoperations?

    Whyisitimportanttounderstandandapplyperpetualandphysicalinventorycontrol?Howdoyouinterpretaninvoiceandwhatandwhatarethevariouspartsofaninvoice?

    Anticipatoryset:Whatspecificjobsinlocalrestaurantswouldhavethesameorsimilarjobdescriptionsasthestationassignmentsinthestudentrunrestaurant,the5StarCaf?

    SurveyChapterOutlineHandoutandreviewnotebook/portfolioentriesWhatinformationneedstobeentered?

    OnCooking,(classroomtext)chapterreadingassignment/questions.

    Unitoutline

    Directinstruction

    Notetaking

    Teacherobservationofdemonstratedprofessionalismthroughdaily/weeklygradingrubric

    Researchprofessionalisminrelationtofrontandbackhousepositions

    Portfolioentriesofunitwork,formallabsheets,picturesanddocumentationofcommunityserviceprojects/work

    Teacherobservationofprofessionalworkattitudesandskillproficiencyinstudentrunrestaurantthe5StarCaf

    Researchproject:Professionalisminthefoodserviceindustry

    Midtermexamination

    Finalexamination

  • 9.4.12.I.159.4.12.I.39.4.12.I.289.4.12.I.299.4.12.I.559.4.12.I.669.4.12.I.699.4.12.I.729.4.12.I.819.4.12.I.99.4.12.I.129.4.12.I.769.4.12.I.109.4.12.I.89.4.12.I.199.4.12.I.359.4.12.I.839.4.12.I.849.4.12.I.(1).19.4.12.I.(1).39.4.12.I.819.4.12.I.809.4.12.I.779.4.12.I.749.4.12.I.629.4.12.I.56

    Identifyingterminologyandcharacteristicsofcookingprinciplesisnecessarytodevelopadvancedculinarypracticesandskillproficiencies.

    Whatnutritionandmenuplanningroledostarches,grainsandpastas,playinstandardizedrecipepreparation?

    Howdoyoudevelopstandardizedrecipesforafoodserviceoperation?

    Whataretheclassiccategoriesofstocks,soups,andmothersaucesandhowaretheyusedtocomplimentbasicproteinsofpoultry,seafoodandmeatinamenuandfoodproduction?

    Whatarethescientificandmathematicalimplicationsonallcookingapplicationstoproduceasaleableproductthroughstandardizedrecipepreparation?

    Whataretheimplicationsofmatchingsmallwares,measuringdevices,andequipmentforallcookingtasksandstandardizedrecipepreparation?

    Whatarethemethodsusedforportionsize?Howshouldyouestimatepreparationamountsandthenumberofservingportions?

    Reviewofcareerportfolioentries:notebookentries/formallabswithverbalpretest

    Reviewavarietyvideosofbasiccookingapplicationwithposttest

    DonowMath:standardizedRecipeyields/conversions

    OPENENDEDQUESTIONS:productdevelopmentandproductionforsaleableproducts

    Unitoutline/notetaking

    Formalandproductionlabs

    Chapterquiz/tests

    Chefinstructorobservation/professionalismgradingaccordingtodaily/weeklyrubric

    Recipedevelopmentproject

    Portfolioentries

    Midtermexamination

    Finalexamination

  • 9.4.12.I.169.4.12.I.309.4.12.I.339.4.12.I(1).19.4.12.I(1).39.4.12.I(1).49.4.12.I(1).69.4.12.I(1).79.4.12.I(1).99.4.12.I(1).10

    Careerexplorationandmanagementactivitiesappliedtothekitchenbrigadeprovideinformeddecisionsforprofessionaljobopportunitiesandcareerplanning.

    Whatskillsareneededtomakeaninformedcareerdecisioninfoodservice?

    Whatwouldbealogicalcourseofactiontoexploreculinaryandmanagementpositionssuchasroundsman/shortorderlinecookorquantitybakerconsideringthetaskanalysisorjobdescriptions?

    Howwouldyougainknowledgeofbusinesscommunicationsincommercialfoodserviceoperations?

    Anticipatorysetquestions

    Skillability/careerinterestsurvey

    OnCookingchapterreadingassignmentswithrelatedchapterquestions/activities

    Unitoutline

    Guestspeakersand

    demonstrators

    Directinstruction/demonstrationswithstudentnotetaking

    Formal/productionlabs

    Unitquiz/test

    Teacherobservationwithdaily/weeklygradingaccordingtorubric

    Communityservicework

    Portfolioentries

    Researchactionproject

    Midtermexamination

    Finalexamination

    9.4.12.I.39.4.12.I.359.4.12.I.839.4.12.I.849.4.12.I.(1).19.4.12.I.(1).39.4.12.I.819.4.12.I.809.4.12.I.779.4.12.I.749.4.12.I.629.4.12.I.669.4.12.I.56

    Basicconceptsofnutritionalfoodscienceareinherentlythefoundationforproductdevelopmentandmenudeli