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 Originally Created By:
Mike Morris
Personal characteristics assessment
Part of Lesson Plan: Letters of recommendation
Activity Overview / Details
Have students work in groups and come up with positive attributes and skills they have accomplished that would be good to use in a letter of recommendation. You might have them work in three different groups, one group thinking about accomplishments on the job, second group- characteristics and accomplishments in the classroom and the third group- personal characteristics in which an employer might be looking.
Students work in groups for a period of time you feel is sufficient, (maybe 15 minutes), then they report back to the large group.
Go to this web site for additional ideas after the groups have reported out. Here is a web site that might help. http://www.modot.org/jobs/employeeattributes.htm
Students will make their own list of at least three of their top ideas from each of the three groups. They should have at least nine characteristics or accomplishments. The formative assessment is to have them make that list and hand it in or somehow share it with you. You could give more feed back at this time. Have students choose the appropriate skills for their letter.
Students write a rough draft, students critique each others work (this is good so students may get stronger ideas for their paper).




