Connecticut
TechnicalHigh School System
Culinary Arts
Curriculum Implementation
Guide
Written by: David A. Miguel, CEC, CCE, Department Head, Grasso Tech
Consultant: David H. Grzych, Educational Consultant, State of Connecticut
Mod 1:
Goal(s):Practice Personal Hygiene
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
1.1 Work Healthy /
Review school’s health policy regarding illnesses and when it is safe to return to school.
Demonstrate the proper bandaging and covering of cuts and wounds.
Demonstrate how to properly put on latex gloves.
1.2 Proper Hand washing techniques /- Demonstrate Proper hand washing techniques as outlined in Culinary Essentials page 180
- Give handout of proper hand washing techniques
- Written test on proper hand washing techniques.
1.3 Proper Clothing and Grooming /
- Discuss health regulations regarding fingernails- length, polish
- Discuss and demonstrate proper hair restraints as applied in shop.
- Discuss the Chef’s uniform, its history and importance as to how it safely applies to the running of a kitchen.
- Discuss the health implications of excessive jewelry and how it applies to shop appearance.
1.4 Good Work Habits /
- Discuss work habits not previously mentioned i.e. sitting on counters, gum chewing, smoking etc…
Resources:
Culinary Essentials, Ch. 8, professional Cooking Ch. 2
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Observation
/Personal Hygiene Rubric
Written Tests
PERSONAL HYGIENECriteria
/ 1 / 2 / 3 / 4 / 5Proper Bandaging of Cuts
Application of Latex Gloves
Proper hand washing techniques
Fingernails-length, cleanliness
Hair restraint
Facial Hair
Excessive Jewelry
Notes:
Total Score______
Scoring:
5=Excellent
4=Above Average
3=Average
2=Below Average
1=Poor
Mod 2:
Goal(s): Work Place SafetyLesson Overview:
Learning Outcomes / Differentiated Instructional Strategies
2.1 Identify Safety Guidelines for all equipment in shop. /
Demonstrate how to safely operate all equipment in shop
Demonstrate how to safely breakdown all equipment in shop
Demonstrate how to safely cleanall equipment in shop.
Demonstrate how to safely assemble all equipment in shop
2.2 Explain fire safety measures /- Identify fire exits
- Show posted shop evacuation plan
- Identify and locate fire extinguishers and their uses
- Identify and explain the three possible types of kitchen fire and how to effectively and safely extinguish them.
- Demonstrate how to properly use a fire blanket.
2.3 Describe basic first aid procedures /
- Explain first aid to treat various wounds
- Explain how to avoid burns in the kitchen
- Demonstrate how to effectively treat a minor kitchen burn.
- Show how to properly reach school nurse for further assistance.
- Demonstrate the “Hug of Life”
- Demonstrate how to safely avoid blood borne pathogens.
2.4 Identify potential kitchen dangers /
Demonstrate safe knife handling procedures.
Discuss safe floor cleaning procedures.
Discuss horseplay, running and general safe kitchen behavior and outlined in shop rules
Discuss proper chemical uses and storage.
Locate the MSDS folder in shop.
Demonstrate proper lifting Procedures
Resources:
Student Handbook, Posted Shop Rules, Professional Cooking, Ch. 2, Fire Safety hand outs,
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Observation
/Written tests, Equipment Rubric, Knife Handling Rubric
Criteria / 1 / 2 / 3 / 4 / 5Sanitation (Criteria covered in early modules)
Equipment Operation
Equipment BreakdownEquipment cleaning/Sanitizing
Equipment Reassembly
Notes:
Total Score______
Scoring
5=Excellent
4=Above Average
3=Average
2=Below Average
1=Inadequate
Mod 3:
Goal(s): Food Handling SafetyLesson Overview:
Learning Outcomes / Differentiated Instructional Strategies
3.1 Identify Biological, Chemical and Physical Hazards that apply to food safety /
Discuss and identify the biological hazards that can occur in food.
Discuss and Identify the Physical Hazards that can occur when preparing food.
Discuss and Identify the Chemical Hazards that can occur in food.
3.2 Understand the Food temperature danger Zone /- Explain the importance of limiting the time food spends in the Temperature Danger Zone.
- Explain the growth rate of bacteria while in the danger zone.
- Explain the potentially hazardous foods that are affected by the Danger zone.
3.3 Understand cross Contamination /
- Explain and discuss the various ways food can be effected by cross contamination.
3.4 Understand proper manual and mechanical washing techniques. /
Discuss and demonstrate the set-up of a standard three bay sink.
Demonstrate the usage of the shop’s mechanical washing system.
Resources:
Professional Cooking, Ch. 2, Cooking Essential, Ch. 8, Handouts from study guides
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily observations
/Written Tests
Mod 4:
Goal(s): Knife Skills and NomenclatureLesson Overview:
Learning Outcomes / Differentiated Instructional Strategies
4.1 Set up Work Area /
Demonstrate Cutting Board anchoring
Discuss refuse bucket and stress importance of a clean, organized work area
Demonstrate proper wrapping and labeling techniques
4.2 Proper knife selection /- Discuss parts of a knife and their uses
- Identify the various knives found in the student’s knife kits.
- Explain the uses for the knives.
- Demonstrate how to sharpen and steel a knife.
4.3 Basic Cutting Techniques /
- Demonstrate how to properly and safely hold a knife for carrying, handing it over and for cutting
- Demonstrate cleaning and trimming of vegetables used in daily production.
- Demonstrate how to safely cut vegetables for daily production.
4.4 Proper Knife Sanitation /
- Demonstrate how to safely clean a knife.
- Review cross contamination and how a knife can transfer it.
Resources:
Professional cooking, Ch. 7, Cooking Essentials Ch., 10
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Observation
/Written Test, Knife Handling Rubric, Work Station Set-up Rubric.
Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Sharpening: 20 degree angle, even sides
Steeling-Trued Edge
Proper Holding of Knife
Vegetable Trimming
Vegetable Cutting, per demonstration
Notes:
Score______
Scoring:
5=Excellent
4=Above average
3=Satisfactory
2=Below Average
1=Inadequate
Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Cutting Board Set-up
Refuse Bucket
Proper wrapping of food
Proper Labeling of Food
Notes:
Score
Scoring:
5=Excellent
4=Above Average
3=Average
2=Below Average
1=Inadequate
Mod 5:
Goal(s): Weights and Measures
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
5.1 Weigh, measure liquids, identify items by count /
Demonstrate how to use a spring scale
Demonstrate how to use a bakers scale
Demonstrate how to use liquid measuring devises
5.2 Identify Components of a standardized recipe /- Explain how to correctly read and follow a standardized recipe
5.3 Use a standardized recipe /
- Explain a recipe yield, and it’s importance in production
- Demonstrate proper Mise en Place for a recipe, stressing its importance
- Explain how to convert a recipe to greater or lesser amounts
Resources:
Cooking Essentials, Ch. 13, Professional Cooking, Ch. 5, Measurement handouts
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Yield work sheets including kitchen, Measurement
/Measurement Rubrics, Written tests
Criteria / 1 / 2 / 3 / 4 / 5Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Liquid measure identification-gallons, quarts, cups
Liquid Measure Usage
Spring Scale Usage
Bakers Scale Usage
Notes:
Score______
Scoring:
5=excellent
4=Above Average
3=Average
2=Below Average
1=Inadequate
Mod 6:
Goal(s): Equipment Identification and Usage
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
6.1 Use of kitchen cooking equipment /
Demonstrate the safe usage of all equipment needed for daily production
Explain conventional vs. convection oven cookery
Demonstrate Range top operation
Demonstrate fryolator usage
Demonstrate griddle operation
Demonstrate steamer operation where applicable
6.2 Use of Food processing equipment /- Review all safety procedures for processing equipment already covered
- Demonstrate the safe usage for other equipment needed for daily menu production
- Identify and demonstrate the various attachments for equipment used in daily production
6.3 Use of hot and cold food storage equipment /
- Review food temperature danger zone
- Demonstrate how to set up, use and clean all hot food storage equipment
- Demonstrate and discuss how to safely store food that is under cold storage
- Demonstrate how to clean cold food storage areas
- Locate all thermometers in both hot and cold food storage equipment; explain the importance of these devises.
6.4 Selecting proper small wares /
- Show the different pots and pans found in a kitchen and explain their uses.
- Show the different sized ladles, how to identify them, and the different uses for each.
- Show the different sized portion scoops and how to identify them.
- Show the various hand tools, how each works and what each should be used for.
- Demonstrate how to use and calibrate a pocket thermometer.
- Show the difference between a stiff and balloon whisk, and explain the appropriate use for each.
Mod 6:
Goal(s): Equipment Identification and Usage
Lesson Overview:Resources: Professional Cooking, Ch. 3, Cooking Essentials Ch. 10
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily observation
/Written tests, NOCTI style bench identification test,
Scoring Rubric
Criteria / 1 / 2 / 3 / 4 / 5Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Range Top Operation
Oven Operation
Fryolator Operation
Griddle Operation
Steamer operation (where applicable)
Equipment Attachment Identification
Equipment Attachment Usage
Notes:
Score______
Scoring:
5=Excellent
4=Above Average
3=Average
2=Below average
1=Inadequate
Criteria / 1 / 2 / 3 / 4 / 5Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Pocket Thermometer Calibration
Pocket Thermometer Usage
Pot and Pan Identification
Ladle Identification
Portion Scoop Identification
Miscellaneous hand Tool Identification
Notes:
Score______
Scoring:
5=Excellent
4=Above Average
3=Average
2=Below Average
1=Inadequate
Mod 7:
Goal(s): Introduction to Quantity Cooking/ Cafeteria Production
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
7.1 Practice Safety, Sanitation and Personal Hygiene /
- Review safety and sanitation practices
7.2 Use common tools, machines and equipment safely /
- Review Safety Procedures for tools and equipment
7.3 Prepare Convenience Foods /
- Explain the importance of following directions to insure proper outcome of convenience food product.
- Explain the importance of proper ingredient selection to insure desired outcome of prepared foods.
- Demonstrate where to locate and how to safely and properly thaw frozen prepared food for service.
- Explain the importance of proper food portioning to insure both cost effectiveness and proper planning.
- Demonstrate how to serve a meal from a service line in the school’s cafeteria.
7.4 Manage time properly to ensure maximum efficiency. /
- Explain, then demonstrate the importance of Mise en place when as it pertains to recipe production
- Review the proper set up of an organized work station.
- Review measuring and scaling procedures.
- Prepare and explain the importance of a production task list.
- Explain and stress the importance of meeting time deadlines for service on a daily basis.
7.5 Identify Work Stations /
- Orient the students on each of the stations that are required for service in the schools cafeteria
- Demonstrate the Mise en place needed to efficiently staff each station.
- Demonstrate the proper and safe service of food and beverages.
Resources:
Professional cooking, Ch. 7, various convenience food recipes
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Production
/General Mise en Place rubric
Criteria / 1 / 2 / 3 / 4 / 5Sanitation (Criteria covered in early modules)
Safety (Criteria covered in early modules)
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Proper Thawing techniques
Proper Station Set Up
Accurate Measurements
Accurate Portioning
Following Recipe Directions
Notes:
Score______
Scoring
5=Excellent
4=Above Average
3=Average
2=below Average
1=Inadequate
Mod 8:
Goal(s): Careers in the Food Service Industry
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
8.1 Identify food production and service opportunities /
- Explain the various careers available in the food service industry.
- Have students research via the internet or newspaper want ads and find 5 different positions locally available for employment.
- Have students select 1 position in the food service industry and write a Collins type 3 writing procedure as to why they feel this would be of interest to them.
8.2 Define the Classical Kitchen Brigade and modern kitchen line system /
- Explain and define the various positions of a classic brigade system.
- Explain and define the positions of a modern kitchen line system.
8.3 Identify roles of a foodservice manager /
- Explain the role of a Chef and Manager in a restaurant.
- Explain the experience and education necessary for these management opportunities.
- Have students, via internet or newspaper want ads, find a restaurant management opportunity and list the skills necessary to qualify for that job.
- Turn the above list into a Collins type three writing exercise.
8.4 Identify Trends in the Foodservice Industry /
- Explain the current trends that are available in the foodservice industry.
- Via the internet and local newspaper food section, have students list what trends are currently available in the local area.
- Have students do a Collins Type three writing on a restaurant that practices a current food trend.
Resources:
Culinary Essentials, Ch. 1, Professional Cooking, Ch. 1, handouts
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Written Tests, Collins Writing Assignments
Mod 9:
Goal(s): Professionalism in the Foodservice Industry
Lesson Overview:Learning Outcomes / Differentiated Instructional Strategies
9.1 Understand and Properly wear a Chef’s Uniform /
- Explain the Various parts of a Chef’s Uniform.
- Demonstrate how to wear the various components of a Chef’s uniform.
- Using a Collins writing format of your choice, have students explain why a properly worn uniform is essential to work in a kitchen.
9.2 Understand the importance of Listening and Communication skills. /
- Discuss the importance of communication and listening and the consequences of poor communication.
- Discuss the importance of respect for supervisors, fellow workers and for yourself and your work.
- Using a type three writing assignment, have students write on the importance of proper communication skills.
9.3 Understand the importance of teamwork and how it affects the running of a kitchen. /
- Discuss the importance of team work and how it affects the daily production of the cafeteria.
Resources:
Culinary Essential, Ch. 2, Profession Cooking, Ch. 1,handouts
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Observation
/Written Tests, Collins Writing
Connecticut
TechnicalHigh School System
Culinary Arts
Curriculum Implementation Guide Grade 10
Mod 1:
Goal(s): Mise en PlaceLesson Overview:
Learning Outcomes / Differentiated Instructional Strategies
1.1 Practice Organizational Principles /
Demonstrate how to properly set up a breading station.
Discuss and demonstrate planning for advanced kitchen preparation.
Discuss and demonstrate basic food preparation techniques such as proper trimming, cooking procedures and safe holding of prepared foods.
Discuss and demonstrate marinations, both wet and dry, as well as the functions they provide to the food.
1.2 Understand the types of meal service /- Discuss the types of meal service used in the restaurant industry.
- Discuss and plan mise en place for both extended and set meal service.
- Demonstrate set up for both of these services.
1.3 Perform basic cutting techniques /
- Demonstrate safe knife handling
- Discuss the importance in cutting uniformity.
- Demonstrate the Classical Vegetable cuts
1.4 Keep knives sharp for all preparation activities /
- Demonstrate the proper technique for sharpening a knife using a three sided sharpening stone.
- Discuss the difference between a sharpening stone and a steel.
- Demonstrate the proper technique for using a sharpening steel
Resources: Professional Cooking Chapter 7, Culinary Essentials, Chapter 3.1
Extension Activity:
Informal Assessment(s)
/Formal Assessment(s)
Daily Preparation
/Written tests
Scoring Rubrics
Based on class theory, instructor demonstrations, resource, materials and class production, the student will be judged on the following criteria
SanitationSafety
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Flour seasoned
EggWash
Crumb Mixture
Station Set up
Finished Product
Total Score_____
Scoring
5=Excellent
4= Above Average
3= Average
2= Below Average
1=Poor
Based on class theory, instructor demonstrations, resource, materials and class production, the student will be judged on the following criteria
SanitationSafety
Process and Product Criteria / 1 / 2 / 3 / 4 / 5
Station Set Up
Proper Oil Selection
Knife at 20 degree angle
Proper Steeling
Finished Product
Total Score_____
Scoring
5=Excellent
4= Above Average
3= Average
2= Below Average
1=Poor
Mod 2:
Goal(s): Basic Cooking MethodsLesson Overview:
Learning Outcomes / Differentiated Instructional Strategies
2.1 Understand the effects of heat on food. /
Describe the various methods of heat transfer to food: Conduction; Convection and Radiation
Explain and demonstrate the effects that heat has on: proteins; starches; sugars; fibers.
Explain and demonstrate how to control the effects that heat has on food.
2.2 Prepare foods using moist heat cooking methods. /- Explain what foods should be used for the various types of moist cooking methods.
- Demonstrate the various methods used in moist cooking.
- Evaluate a properly cooked food using the various moist heat cooking methods.
2.3 Prepare food using dry heat cooking methods both with and without fat. /
- Explain the difference in temperatures required in cooking with fat.
- Demonstrate Sautéing, Pan Frying and Deep Frying.
- Explain and discuss the different temperatures required for dry heat cooking.
- Demonstrate the methods for Baking, Roasting, Broiling and Grilling.
- Evaluate a properly cooked food using the various dry heat cooking methods.
Resources: Professional Cooking Chapter 5