Course Title:Food Preparation WVEIS Code 0951

Food Preparation

Student’s Name______

School______Instructor______

Course Title:Food Preparation WVEIS Code 0951

Course Description:The student will focus on various food preparation and management skills that promotes health and wellness of individuals and families.

Level of Competence:

1 – No mastery

2 – Limited mastery; constant supervision needed

3 – Average or good mastery; some supervision needed

4 – Almost complete mastery; little supervision needed

5 – Complete mastery; no supervision needed

Content Standards and Objectives

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Level of Competence

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Date

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Comments

1 / 2 / 3 / 4 / 5
Safety, Sanitation & Storage
Practice acceptable personal hygiene.
Analyze food-borne illnesses.
Identify and use proper sanitation habits and safety/first-aid procedures in food preparation and storage.
Abbreviation and Equivalents
Identify and correctly use abbreviations found
in recipes.
Identify and correctly use math equivalents
and symbols common to food preparation.
Determine the correct equivalents to use
when manipulating recipe amounts.
List kinds of information a good recipe
contain.
Analyze effects of increasing/decreasing a
recipes yield.
Examine how high altitude affects the
cooking process.
Terms
Identify and define food preparation terms
and cookery techniques terms.
Describe the importance of implementing
correct food preparation terms and cookery
techniques terms to successful recipe
interpretation.
Demonstrate assigned food preparation and
techniques skills.
Measuring and Mixing
Identify standard units of measure used in
food preparation.
Content Standards and Objectives / Level of Competence / Date / Comments
1 / 2 / 3 / 4 / 5
Use correct math common to food
preparation when translating recipes.
Identify and demonstrate the correct
measuring equipment for both liquid and dry
ingredients.
Evaluate the importance of exact
measurements of ingredients when cooking
and baking.
Equipment
Recognize large and small kitchen
equipment.
Demonstrate safe use and care of all kitchen
equipment.
Identify, select, use and care for equipment
used in the preparation of food.
Improvise for equipment that is not available.
Compare microwave cooking to conventional
cooking.
Demonstrate safety precautions and care for
microwave oven usage.
Analyze cooking techniques and utensils
used for successful microwave cooking.
Identify factors affecting microwave cooking
time.
Utensils
Identify small kitchen utensils, their uses and
care.
Demonstrate proper use and care of small
kitchen utensils in preparation of assigned
recipes.
Table Setting
Research table etiquette guidelines.
Research table etiquette guidelines for
different ethnical groups.
Demonstrate table settings for various types
of meals.
Practice good table manners during food
preparations labs.
Nutrition
Identify factors affecting an individual’s
nutritional needs.
Relate the role of good nutrition to the health
and wellness of individuals and families.
Demonstrate how to conserve nutrients
during food preparation.
Develop a one-week menu for a family of
four using the food pyramid.
Research diet disorders, (i.e. bulimia,
anorexia).
Analyze special needs diets, (i.e. diabetic,
vegetarian, low cholesterol, etc.).
Content Standards and Objectives / Level of Competence / Date / Comments
1 / 2 / 3 / 4 / 5
Cooking Labs
Develop appropriate menus, grocery orders
and timelines for cooking and/or baking labs.
Prepare and compare six types of cookies.
Describe the functions of ingredients,
nutritive value, and methods of preparation.
Evaluate products by appearance and eating
quality.
Interpret general information about quick
breads and methods of preparation.
Prepare the following quick breads: biscuits,
muffins, pancakes, and loaf breads.
Evaluate how ingredients function in different
products.
Explain the grading of eggs.
Draw and label the structure of eggs.
Describe the functions of eggs in food
preparation.
Prepare fruits and vegetables recipes.
Prepare dairy products and egg recipes.
Prepare pasta and potato products recipes.
Prepare Garde Manger items.
Supervise kitchen staff as a head cook.
Classify and choose spices, herbs, and
extracts to enhance the flavors in foods.
Select, prepare, and serve a dish of the students’ choice.