COMMERCIAL

COOKING

C O U R S E O U T L I N E

G

ra

de

10

C L A S S W E B P A G E :

msespenant@wikispaces.com

MS. E SPENANT

Kitchen Organization & Food Preparation

• Weights & Measures

• Kitchen Terms

• Basic Kitchen

Organization

• Food Composition & Nutrition

Fundamentals

• Effect of Heat on Food

Starches

• Clean, Prepare & Cook Potatoes

• Select, Identify & Prepare Rice

Vegetables & Fruits

• Selecting Appropriate

Vegetables & Fruits

• Cook Vegetables & Fruits

•Clean, Prepare & Cut

The Pantry

•Types of Sandwiches

•Salad Ingredients

•Salad Dressings

• Fillings & Spreads for Sandwiches

• Arrangement & Presentation of Salads

Baked Goods & Desserts

• Baking Ingredients & Principles

• Baker’s Percentages & Measurement

• Quick Breads

• Cookies

Career Opportunities in Commercial Cooking

• Cafeteria Work

Areas of Study:

PERIOD 3

Introduction to the Food Industry

• History of Food Services

• Development of Modern Food Service

• Menu

• Recipe

• Measurement

• Food Service Staff

• Standards of Professionalism

Safety & Sanitation

• Safe Work Habits

• Personal Hygiene & Sanitation

• Fire Safety

• First Aid

• Food Sanitation

Tools & Equipment

• Using Small Hand Tools

• Operating a range, grill, griddle, fryer,

broiler & Steamer

• Operating a Microwave Oven

• Selecting, Cleaning & Using Pots & Pans

• Operating & Maintaining Small Electrical

Equipment

Stocks, Sauces & Soups

• Thickening Agents

• Stock Preparation

• Sauce Preparation

• Use of commercial bases

COMMERCIAL COOKING

PORTFOLIO

40%

FIRST CONFERENCE

10%

FINAL CONFERENCE

10%

FOODSAFE

10%

CAFETERIA WORK

10%

TESTS/QUIZES/FINAL

20%

Class Expectations

SAFETY

Do not do something that

would put other people (or

yourself) in danger of any

kind!

Always think before you act!

Report all dangerous

situations or injuries to me

right away!

PLEASE USE

COMMON SENSE!

YOU ARE ALL

YOUNG ADULTS,

AND I DON’T

WANT TO MAKE A

RULE FOR

EVERYTHING!

QUESTIONS

Ask me questions whenever

you need clarification about

something!

DO NOT feel silly for asking a

genuine question!

Take the time to see me

during breaks, or after

school, if you need additional

clarification or assistance

with an assignment!

TREATMENT OF

OTHERS

Be respectful to everyone in

the classroom!

NO abusive language or

comments will be tolerated!

Support your classmates in

activities, projects and

cooking labs!

I HAVE READ AND

UNDERSTAND

OUR CLASS

EXPECTATIONS

DATE: ____________________

SIGNATURE:

__________________________

Mark

Breakdown

Your midterm & final report card

mark will be based upon the

following:

Commercial Cooking 10Aim, Goals & Foundational Objectives

Aim

The aim of Commercial Cooking is to provide students with the knowledge and skills necessary for entry level skills into the food service industry and/or to articulate with Level I in the professional cook trade.

Goals

AWARENESS: To become aware of required pre-employment skills within the food service industry.

EMPLOYABILITY SKILLS: To develop team-building skills by working cooperatively with others.

PERSONAL MANAGEMENT SKILLS: To promote self esteem, confidence, and a positive attitude toward the food service industry.

COMMUNICATIONS: To develop effective social and communication skills for business environments.

CONNECTIONS BETWEEN SCHOOL & WORK: To create a connection between the world or school and the world of work.

• To understand basic terminology and

fundamental practices

related to cooking.

• To use, maintain and operate common kitchen

tools and equipment.

• To understand and apply

safety and sanitation practices when selecting,

preparing, serving and

storing food.

• To clean, prepare, cook and store foods using

techniques to achieve

suitable color, flavor and

texture and maintain

nutritive values.

• To understand the

processes and participate

in the preparation and

presentation of a variety of foods.

• To prepare and present foods in an attractive,

e!cient and logical

manner.

• To be familiar with and practice emergency

procedures.

• To be aware of career and

job opportunities in the food service industry.

• To become familiar with

the post-secondary

training programs o#ered in Saskatchewan.

• To recognize, value and

develop the personal skills

and abilities that apply to the workplace.

• To participate in a work

study experience in a

restaurant or institutional environment.

Foundational Objectives

COMMERCIAL COOKING 10

LEARNING

OBJECTIVES FOR

EVERY MODULE!

INTRODUCTION TO THE FOOD INDUSTRY

TO REVIEW THE HISTORY OF THE FOOD INDUSTRY

TO CONSIDER THE EFFECTS OF RECENT DEVELOPMENTS IN FOOD TECHNOLOGY ON MODERN FOOD SERVICE

TO EXAMINE HOW THE MENU INFLUENCES THE USE OF RESOURCES IN THE FOOD INDUSTRY

TO EXAMINE THE SIGNIFICANCE OF THE RECIPE FOR FOOD PREPARATION

TO EXAMINE AND COMPARE MEASUREMENT STANDARDS USED IN THE FOOD INDUSTRY

TO LIST FOOD ESTABLISHMENTS IN THE COMMUNITY

TO OUTLINE THE VARIOUS ROLES OF FOOD SERVICE STAFF WITHIN THE INDUSTRY

TO BE AWARE OF THE STANDARDS OF PROFESSIONALISM

SAFETY & SANITATION

TO DESCRIBE HOW CUTS, MACHINE INJURIES, FALLS, BURNS, & STRAINS CAN BE PREVENTED

TO PRACTICE APPROPRIATE GROOMING & PERSONAL HYGIENE

TO EVALUATE THE IMPORTANCE OF A CLEAN & SANITARY WORK AREA

TO IDENTIFY HOW FOOD BORNE ILLNESS IS SPREAD & DESCRIBE WAYS TO PREVENT IT

TO COMPLETE A RECOGNIZED BASIC FOOD-HANDLING COURSE

TO DESCRIBE TYPES OF FIRES & THE APPROPRIATE KINDS(S) OF EXTINGUISHER(S)

TO DEMONSTRATE PROPER EVACUATION AND NOTIFICATION OF OFFICIALS

TOOLS & EQUIPMENT

TO IDENTIFY & CORRECTLY USE BASIC HAND TOOLS & UTENSILS

TO UNDERSTAND THE BASIC OPERATION OF GAS & ELECTRICAL EQUIPMENT

TO CLEAN EQUIPMENT EFFECTIVELY

TO PRACTICE HANDLING, CLEANING, STORING, USING, & SHARPENING KNIVES SAFELY

KITCHEN ORGANIZATION & FOOD

PREPARATION

TO PRACTICE BASIC ORGANIZATION PRINCIPLES

TO MEASURE ACCURATELY

TO UNDERSTAND NUTRITION FUNDAMENTALS

TO UNDERSTAND FOOD COMPOSITION & THE EFFECT OF HEAT ON FOOD

TO DEFINE & DEMONSTRATE COOKING TERMS & PROCEDURES

STOCKS, SAUCES & SOUPS

TO MAKE BASIC BROTH & CREAM SOUPS

VEGETABLES & FRUITS

DEMONSTRATE APPROPRIATE METHODS OF STORING & HANDLING VEGETABLES & FRUITS

TO IDENTIFY TYPES OF VEGETABLES & SELECT THEM ACCORDING TO SIZE, SHAPE, COLOR, FRESHNESS & LACK OF DAMAGE

TO CLEAN & PREPARE VEGETABLES & FRUITS

BAKED GOODS & DESSERTS

TO UNDERSTAND BASIC BAKING INGREDIENTS & PRINCIPLES

TO CALCULATE REQUIRED INGREDIENTS FOR BAKING FORMULAS AND MEASURE THEM ACCURATELY

TO MAKE BASIC QUICK-BREADS EMPLOYING THE BISCUIT & MUFFIN METHODS

TO PREPARE COOKIES USING A VARIETY OF METHODS

THE PANTRY

TO PREPARE SANDWICHES USING A VARIETY OF BREADS & FILLINGS

TO IDENTIFY, SELECT & PREPARE SALAD INGREDIENTS

TO PREPARE A VARIETY OF SALAD DRESSINGS

TO PREPARE, STORE & HANDLE A VARIETY OF SALADS

STARCHES

TO IDENTIFY, SELECT, CLEAN & STORE MAJOR TYPES OF POTATOES

TO PRACTICE COOKING POTATOES USING SEVERAL METHODS

TO MAKE A BASIC SIMMERED RICE PREPARATION

CAREER OPPORTUNITIES IN

COMMERCIAL COOKING

TO GAIN A BETTER UNDERSTANDING OF THE APPRENTICEABLE TRADES

TO UNDERSTAND HOW THE HIGH SCHOOL CURRICULUM ARTICULATES WITH LEVEL I APPRENTICESHIP

TO LIST CAREER OPPORTUNITIES RELATED TO THE FOOD SERVICES INDUSTRY

TO IDENTIFY PERSONAL SKILLS & INTERESTS THAT MAY LEAD TO A CAREER IN THE FOOD SERVICES INDUSTRY

TO EXPLORE PERSONAL JOB/CAREER POSSIBILITIES