Equipment, Policy and Procedures :: Curriculum

Culinary Arts 1 and 2 Model

Units:

Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
  - Chef's Guess
  - Culinary Tools & Euqipment
Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
  - Follow the Yellow Brick Road
  - What's Cooking?
- How to Concassé
- The "Price" of Today's Food
Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
  - Warm-Up
  - Effect of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
Herbs and Spices
- An Introduction to Herbs
Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
  - Heavenly vs. Devilish egg videos
  - Create your deviled eggs
- Which "Wich"?
- Sandwiches
Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
Front of the House and Serving Techniques
- Customer Service
Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
Grains, Pasta and Vegetable Sides
- Introduction to Whole Grains
Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
Poultry
- Butchering a Chicken
Meat
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
Fish and Shellfish
- Fish Basics
Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Croissants
Desserts
- Ganache
- Caramel Making
Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
  - How do food and culture relate to each other?
  - Geography and it's specific effects on food
- Project Guidelines (Part 3 of 4)
  - Cultural Foods Project Guideline
- Culture and food (2 of 4)
  - Food and it's role in culture
- Lab - planning and cooking a 3 course meal (4 of 4)

Equipment, Policy and Procedures

Part of Course: Culinary Arts 1 and 2 Model

Unit Overview / Details

Large equipment should be identifed and proper use taught. Policy and procedures are important regardless the type of equipment or procedure in the labs.

Instructional Hours

Classroom: 5 Days

Standards

California Career and Technical Education Standards: 15
California Academic Content Standards: Reinforced: 2
All Standards
Full Details

Content / Concepts

A. Identify proper use and safety precaution for large equipment.

B. Demonstrate proper use and cleaning for large equipment.

C. Identify and describe uses for commercial equipment.

D. Describe 3 types of policies and procedures used in food service and hospitality.

E. Describe the policies and procedures in your culinary course lab.

Lessons in this Unit

The Importance of a Proper Work Station
A restaurant kitchen is composed of different work stations. A station is the area where food is prepared. A clean and organized station can help keep your project running smoothly. A restaurant kitchen may have several stations with specialized equipment or just one or two areas that are designated for cooking certain menu items.

The object of today's lesson is to help you achieve and appreciate a proper work station.
- The High School Culinary station is designed to help keep you focused on your project
- To help you with time management.
- To be organized and keep a clean station prepares you for a successful grade.
List of Time : Overview
2 Minutes
Hook
3 Minutes
Lecture
6 Minutes
Setup
5 Minutes
Sheets
5 Minutes
Checking for Understanding
5 Minutes
Short test
10 Minutes
Closure
5 Minutes
Microwaves, Friend or Foe...Home and Away?
This is an introductory lesson concerning the ins and outs of using a microwave effectivlely, both at home and in the restaurant setting.

2 Class periods
100 Minutes
Food Preparation Terms
This activity reviews food preparation terms. This is a great opening activity for returning students (for a level 2 or "B" course) to use at the beginning of a term. Lesson includes a vocabulary activity, a drawing activity, and a quiz.

Classroom/lab
3 Class Periods