Culinary Arts - CTE Online Model

by CTE Online Admin

This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

From CALPADS: Intermediate Food Service and Hospitality (Concentrator)

This concentration course prepares students to understand the scientific principles of nutrition, the relationship of nutrition to health and well-being, and also prepares students with food production, preparation, and service skills. Instruction includes topics such as finding nutritive food values; planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products; nutrition and health; safety and emergencies; food safety and sanitation; meal management; food preparation; food purchasing; food in culture; the science of food and nutrition; food costs and production; and food technology. This course provides a solid background for a wide range of careers such as food service and hospitality, food science, dietetics, and nutrition.

Program Information
CTE Certification Elements
Standards
California's 2013 CTE Standards (11)
California Math Common Core Standards (1)
California's 2008 CTE Standards (81)
California Academic Content Standards (17)
Competencies/Outcomes
  • Know how the various segments of the industry contribute to local, state, national, and international economies.
  • Analyze the advantages and disadvantages of the working conditions and of various careers in the food service and hospitality industry.
  • Understand the relationship between industry trends and local, state, national, and international economic trends.
  • Understand the basic procedures for the safety of employees and guests, including the procedures for emergency situations.
  • Understand the role of the California Occupational Safety and Health Administration in regulating practices in the food service and hospitality industry.
  • Know the causes, prevention, and treatment of common accidents and the reporting procedures involved.
  • Know the purpose of and information in material safety data sheets (MSDS).
  • Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.
  • Know the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.
  • Understand safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.
  • Know types of food contamination, the potential causes, including cross contamination, and methods of prevention.
  • Know the essential principles of Hazard Analysis Critical Control Points, including the use of flowcharts.
  • Understand the purpose of and process for required certification (e.g., ServSafe).
  • Analyze the relationship of effective management and business procedures to important outcomes, such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.
  • Understand and interpret business plans.
  • Understand the differences in goals and organizational management of various food service businesses.
  • Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.
  • Know the responsibilities of management, such as ensuring safe work practices and conditions and complying with important laws and regulations that affect employment (e.g., wage and hour laws, tenant status, and accommodation of minors).
  • Understand how various departments in a food service facility contribute to the economic success of a business.
  • Know the procedures for maintaining inventories; ordering food, equipment, and supplies; and storing and restocking supplies.
  • Prioritize tasks and plan work schedules based on budget and personnel.
  • Understand the relationship between facilities management and profit and loss, including the costs of breakage, theft, supplies use, and decisions for repairs or replacement.
  • Know the types of materials and supplies used in the maintenance of facilities, including the identification of the hazardous environmental and physical properties of chemicals and the use of material safety data sheets.
  • Understand the procedures for cleaning, maintaining, and repairing facilities and equipment and the importance of preventive maintenance.
  • Know the qualities and properties of food items and ingredients used in food preparation.
  • Use, maintain, and store the tools, utensils, equipment, and appliances appropriate for preparing a variety of food items.
  • Know the principle of mise en place, including the placement and order of use of ingredients, tools, and supplies.
  • Prepare food by using the correct techniques and procedures specified in recipes and formulas.
  • Use plating techniques, including accurate portioning and aesthetic presentation skills.
  • Plan and follow a food production schedule, including timing and prioritizing of tasks and activities.
  • Know the qualities and properties of food items and ingredients used for baked goods, pastries, and desserts.
  • Use, maintain, and store the tools, utensils, equipment, and appliances appropriate for preparing, serving, and storing baked goods, pastries, and desserts.
  • Know the principle of mise en place, including the placement and order of use of the ingredients, tools, and supplies needed to produce baked goods, pastries, and desserts.
  • Produce baked goods, pastries, and desserts by using correct techniques, procedures, and various finishing techniques.
  • Understand the importance of customer service to the success of the food service establishment.
  • Understand the concept of exceptional customer service and know ways of anticipating the needs and desires of customers to exceed their expectations.
  • Know common customer complaints and the service solutions for preventing or resolving complaints.
  • Understand the roles of management and employees in effectively meeting the needs of culturally and generationally diverse customers.
  • Interact with customers in a positive, responsive, and professional manner.
  • Understand the concept of mise en place in relation to food and beverage service.
  • Understand the required duties of various positions, including those of the host/ hostess, wait staff, bus person, and others related to opening, closing, change-of shift, and preparatory work.
  • Use safe, efficient, and proper procedures for setting, serving, maintaining, and busing tables.
  • Use proper techniques for customer service, including greeting, seating, presenting and explaining menu items, and taking customer orders.
  • Use appropriate, effective, and efficient techniques for writing food and beverage orders, relaying orders to the kitchen, coordinating and assembling food orders, preparing and presenting checks to customers, and processing payments.:
  • Understand basic nutritional principles and know how to use food preparation techniques that conserve nutrients.
  • Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.
  • Understand the process for creating nutritious, creative, and profitable menus in accord with availability and demand.
  • Know the components of a profit-and-loss statement.
  • Understand the importance of the menu as the primary source of revenue generation and cost control.
  • Calculate recipe costs and pricing per portion and compare the cost per cover to the theoretical cost.
  • Understand the customers perception of value and its relationship to profit and loss:
  • Understand basic marketing principles for maximizing revenue based on supply and demand.
  • Know the major market segments of the industry and understand how marketing principles and procedures can be applied to target audiences.
  • Understand the various types of entrepreneurial opportunities in the food service industry.
  • Analyze marketing strategies, including promotional selling and upgrading, and their effect on profits.
  • Know methods to develop and maintain long-term customer relations.
Units

Careers and Job Skills

An in-depth look at the job titles, job expectations, salaries, education needed and forecast for the industry sector of food service and hospitality. The unit also links and shows transition skills to other industry sectors. Students should include this information into their portfolios.

Classroom/labs
10 Days

Safety and Sanitation

The foundation of food service and hospitality services. Using industry standards to teach "Food Code" students will understand, demonstrate and apply principles of food safety and sanitation on a daily basis in labs, activities and all applications through the flow of food. Students will understand national, state and local agencies responsible for both safety and sanitaiton. Students will be able to demonstrate correct practices. Students will be able to apply instruction to project based learning and case studies.

Classroom/lab
15 Days

Knives and Small Tools

A comprehensive instruction of knives and common small tools. Identification, application, proper use and storage is critical to student success. Knife and small tool safety and good technique should be an emphasis in any food service and hospitality course.

Classroom/Lab
5 Days

Equipment, Policy and Procedures

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

Classroom
5 Days

Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality

A fundamental skill is to understand all the vocabulary within an industry sector. This unit will also include lessons on terminology and basic food preparation skills that are included in many policies, procedures, recipes and formulas. A beginner will focus on understanding and interpreting, knowing how to correctly measure; while a more advanced student can troubleshoot, analyze for efficiency, cost and manipulate waste, yield and portion sizes. Fundamental knowledge of a business plan, inventories, and balance sheets can provide insight to the "bottom line".

Classroom/lab
5 Days

Garnishes and Plating

The art of the plate! Classical to modern plate design. Simple steps such as "full cover" to variations of plating. Garnishes and edible art presentations for plates and buffet table are included in this unit.

Classroom/lab
5 Days

Herbs and Spices

History, uses, applications and seasoning techniques give students a fundamental knowledge to use correctly and how to manipulate herbs, flavors, spices and seasonings.

Herbs and Spices
5 Days

Salads and Dressings

Components of a salad, types of salads, types of greens, correct plating are fundamental skill sets students will acquire through classroom and lab settings. Types of dressings, correct procedures and variations for use on menus can give students the ability to then manipulate their own versions. A variety of menu applications and service techniques are included. Safety and sanitation is always a component of food preparation units.

Classroom/lab
10 Days

Sandwiches, Cold Pantry and Appetizers

Hot and cold sandwiches are an excellent example of production line and uniform product presentation. Cold pantry and appetizers allow students to successfully build on skills from prior units. Application of plating, garnishing, safety and sanitation for ready to eat foods is an emphasis. This unit is a great way to infuse culinary traditions and trends.

Classroom/lab
10 Days

Culinary Nutrition and Food Science

Students will have an understanding and can apply basic nutrition and food science to many applications of diet, diet analysis, food analysis and food manipulation. Students will use this understanding to alter recipes, formulas, menus and diet plans.

Classroom/lab
10 Days

Front of the House and Serving Techniques

Students will understand and demonstrate a variety of front of the house serving techniques, set up and service for a variety of serving methods. Students will practice and implement front of the house customer service proper technique, etiquette, trouble shooting and dealing with customer complaints. This unit will cover sales techniques as applied to front of the house staff. Understanding of sales and marketing as applied to food service and hospitality is a "bottom line" ingredient to increased profits.

Classroom/lab
10 Days
Lesson Plans

Menus and Marketing Strategies

Students will understand a variety of types of menus, menu formats and vocabulary. Students will utilize this knowledge to write and evaluate menus. Students will understand market strategies and demonstrate this knowledge through practical applications in food service and hospitality scenarios.

Classroom/lab
10 Days

Stocks, Soups and Sauces

A culinary course would not be complete without a unit on classic stocks, soups and sauces. Students will understand the basic stocks, be able to utilize in a variety of applications. Students will understand and be able to apply the 5 mother sauces to full plating applications

Classroom/lab
15 Days

Grains, Pasta and Vegetable Sides

Students will understand the important role grains play in human nutrition, the ease of preparation, and variety of uses of not only common grains such as rice and wheat, but lesser known grains such as quinoa and spelt. Students will understand, prepare and critique pasta. Students will utilize grains, pasta and other food products to create main and starchy side dishes. Students will be able to prep, prepare and critique a wide variety of vegetables to implement as side dishes.

Classroom/Lab
8 Days

Eggs, Dairy and Short Order

Students will understand egg and dairy products, the uses, nutrition, correct cooking, use and storage techniques. Students will demonstrate and practice short order cooking techniques.

Classroom/lab
15 Days

Poultry

Poultry and fowl product types, uses, correct cooking techniques, safety and sanitation will be understood and demonstrated by students.

Classroom/lab
10 Days
Lesson Plans

Meat

Students will understand and identify beef, veal, pork and lamb wholesale and retail cuts. Students will correctly identify and demonstrate proper cooking techniques with appropriate meat cuts. Proper safety and sanitation, nutrition awareness, plating and storage should be exhibited by the students.

Classroom/lab
15 Days

Fish and Shellfish

Students will understand a variety of flat and round fish, crustaceans and shellfish. Students will apply correct cooking principles to a variety of fish and shellfish during this unit. Principles of safety, sanitation and nutrition will be implimented as integral parts of instruction.

Classroom/lab
10 Days
Lesson Plans

Bakery, Cakes and Pastry

Students will be able to understand, demonstrate, apply and evaluate bakery tools, supplies, equipment and forumulas. Students will be able to plan, prepare and evalute a variety of bakery and pastry products. Students will use safety, santitation and nutrition concepts to this unit

Classroom/labs
20 Days

Desserts

Students will understand, prepare, present and evaluate a variety of desserts. Nutrition, safety and sanitation, garnishing, and menu planning knowledge will be utilized in this unit.

Classroom/lab
5 Days
Lesson Plans

Cultural and Global Food

American regional, national trends, world-wide and cultural food history and techniques are some of the key lessons in this unit.

Classroom/lab
5 Days

Making Chicken Parmesan and a Classic Italian Meal

Italian cuisine has influenced food culture around the world and is viewed as a form of art by many. Wine, cheese and pasta are important part of Italian meals. The project will introduce students to Italian cuisine as we know it and prepare them to make a classic Italian dinner meal: Chicken Parmesan, salad and Italian dressing.

  • Lesson 1 - Students first need to learn the importance of knowing measurements and the difference between liquid, dry, and solid ingredients. 
  • Lesson 2 - Italian cuisine has influenced food culture around the world and is viewed as a form of art by many. Wine, cheese and pasta are important part of Italian meals. The lesson will introduce students to Italian cuisine as we know it. Mama Mia! That's a spicy meatball!!
  • Lesson 3 - What makes Chicken Parmesan such a gooey, juicy, warm, salty plate of Italian delight? Is it the pasta, the Manzano tomatoes to create the sauce, or is it the cheese? Students will learn how to create chicken Parmesan from a scratch-made recipe. The taste...delizioso!
  • Lesson 4 - The lesson students will be learning today is the importance of a good Italian dressing for a salad, "ala" ltaliana. The Italians believe in using very little vinegar, the 'right' amount of salt (not too much, not too little) and a generous amount of oil. And fresh torn lettuce--a must!