Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Jill Enright
Second Day Research
Part of Lesson Plan: Job or Career?? What do you want?
Activity Overview / Details
Time Frame-
2 days computer lab- 1 day for research and 1 day for power point
2 days for Presentations
Each student or pair of students will now choose a career related to the Foodservice and Hospitality industry. The students will research their career and write a 1-2 page paper summarizing the following information:
- A thorough description of the job title. Include the duties performed, the required job skills, responsibilities, the career path, the career opportunities, job outlook, rewards, and demands of the job.
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- A complete list of other job titles that the job may be known as.
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- Key skills needed.
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- Education and training requirements.
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- National average salary ranges.
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- Interview someone that holds the position that you are researching.
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- Include a works sited or resource page.
The students will then take the information from the report and
put it into a powerpoint presentation for the class.
Attached is a handout that explains the project to the students.




