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.
|Occupation Name||Occupation Code|
|Combined Food Preparation and Serving Workers, Including Fast Food||35-3021.00|
|Cooks, Institution and Cafeteria||35-2012.00|
|Food Preparation and Serving Related Workers, All Other||35-9099.00|
|Dining Room and Cafeteria Attendants and Bartender Helpers||35-9011.00|
|Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop||35-9031.00|
|First-Line Supervisors of Food Preparation and Serving Workers||35-1012.00|
|Waiters and Waitresses||35-3031.00|
|Chefs and Head Cooks||35-1011.00|
|Cooks, Fast Food||35-2011.00|
|Food Preparation Workers||35-2021.00|
|Cooks, Private Household||35-2013.00|
|Food Servers, Nonrestaurant||35-3041.00|
|Food Service Managers||11-9051.00|
|Counter Attendants, Cafeteria, Food Concession, and Coffee Shop||35-3022.00|
|Cooks, Short Order||35-2015.00|
|35-2015.00||Cooks, Short Order|
|35-2021.00||Food Preparation Workers Bright Outlook|
|35-3022.00||Counter Attendants, Cafeteria, Food Concession, and Coffee Shop|
|35-3031.00||Waiters and Waitresses|
|35-2011.00||Cooks, Fast Food Bright Outlook|
|35-2015.00||Cooks, Short Order|
|35-3022.00||Counter Attendants, Cafeteria, Food Concession, and Coffee Shop|
|35-3041.00||Food Servers, Nonrestaurant|
|35-9011.00||Dining Room and Cafeteria Attendants and Bartender Helpers|
The lessons in this unit will consist of activities that teach the student how to write a portfolio for a student organization or for a future job.
The areas are:
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.
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.
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.
Large equipment should be identifed and proper use taught. Policy and procedures are important regardless the type of equipment or procedure in the labs.
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".
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.
History, uses, applications and seasoning techniques give students a fundamental knowledge to use correctly and how to manipulate herbs, flavors, spices and seasonings.
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.
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.
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.
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.
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.
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
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.
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.
Poultry and fowl product types, uses, correct cooking techniques, safety and sanitation will be understood and demonstrated by students.
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.
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.
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
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.
American regional, national trends, world-wide and cultural food history and techniques are some of the key lessons in this unit.
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.
Gingerbread houses are the number one rated dessert in the world during Christmas time. Since the 15th Century, ginger has turned to gingerbread and now has evolved into gingerbread houses. Gingerbread houses have become a popular tradition for families around the world. Gingerbread houses allow for creative and take inspiration of pop culture to create the most "outside the box" creations. With the variety of gingerbread houses and traditions, they have established, they aren't going away anytime soon.
Throughout the course of this project, students will learn the evolution of gingerbread houses, how to make gingerbread dough, learn how to pipe and frost a gingerbread house and finally create a one of a kind gingerbread house.
Students will learn the steps and procedures to Make a Stew. Lesson ONE covers proper hygiene for hands, clothing and hair. In Lesson TWO, students will learn and practice proper knife skills, including 3 specific cuts for vegetables. Lesson THREE has the making of a full bodied beef stock, tasting fresh herbs, and putting those knife cuts into practice in preparation for Lesson 4 which will culminate in the making of a stew and serving it to judges and students.
These four lessons will give students the opportunity to learn and explore about the Maillard Reaction and Caramelization. They will have the opportunity to discover about color, taste, texture, flavor descriptions and what it takes to make a great French Onion soup. The students will go through the process of studying about the different concepts, doing hands on labs about the processes, presenting about what they have learned, culminating in making the soup and comparing it to their fellow groups.
One of life's daily challenges is opening up your refrigerator and having to create a healthful meal from the ingredients we find. Stir-frying is a cooking technique that was born in China, as a result of a fuel shortage. In this project, students will learn how to use leftover vegetables and protein to create a quick meal by stir-frying them.
In this project students will learn the fundamentals of creating a cookie. The students will begin with the history of the chocolate chip cookie, to the function of the ingredients, to the use of tools and techniques, to the culmination of a cookie exchange.
Need a great first cooking lab idea for your middle schoolers? How about a fun, quick cooking project for any student? Take a plain old boring PB&J sandwich to the next level by grilling it French-toast style with your students.
This project prepares students with little to no cooking experience to make a quick easy breakfast/lunch/snack. The four lessons include video, activities, demonstration and a cooking lab experience, ending with a reflective self-evaluation and group activity to create a recipe variation.