Career & Technical Education Department
2008-2009
Teacher: / Mrs. Marhefka / Phone: / 754-323-2600 Ext.3100
Subject: / Culinary Operations / Email: /
Room: / 341 & 345 / Planning Hour: / Period 3 and 7
Course Description: This course is part of a three -credit core and Gold Seal Vocational Scholarship Program. The major objectives include: identifying occupations in the food service and hospitality industry, following verbal and written directions, Exhibiting work ethics and employability skills, following standard procedures for sanitation and safety, use standardized recipes and calculate portion size and recipe yield, identify knowledge of food and nutrition needs, Students will develop competence in basic culinary skills, personal productivity, safe, secure and sanitary work procedures, operational systems, recipes, commercial foods and equipment, principles of nutrition, front-of-the-house duties, back-of-the-house duties and food and beverage preparation.
Resources:
Text: /
- Introduction to Culinary Arts and On Cooking
Supplemental resource books: /
- Culinary Essentials
- Becoming a Food Service Professional
Magazines: /
- Gourmet, Bon Appetit and Cooking Light
Websites / and
Materials:
Notebook: 3-ring binder 1’ with 4 dividers (lab notes/vocabulary, study guides, tests/quizzes & recipes)
Lab Uniform- closed toed shoes, hat and apron (hat and apron uniform fee $15.00)
Evaluation:
Broward County Grading Scale: / Approximate Grading Breakdown:90 – 100% / A / Classwork 25%
Lab/group activities 25%
Tests 25%
Quarter Project 25%
87-89% / B+
80 – 86 % / B
77 – 79% / C+
70 – 76% / C
67 – 69% / D+
60 – 66% / D
0 - 59% / F
NOTE:
- All teachers are implementing the Daggett’s” 17 Instructional Strategies ”and “7, 8, 9” methodologies in the delivery of lessons.
- Midterm exam will cover all of semester one content and the final exams will cover all of semester two content. It will consist of 50% multiple choice, 30% essay questions, and 20% reading samples in FCAT format with at least 30% of the questions requiring higher order thinking skills.
- All school and county policies will be followed as per the Broward County Student Code of Conduct.
- Material in this syllabus is subject to modification by instructor if deemed necessary.
QUARTERLY BREAKDOWN
FIRST QUARTER
Topic / Reference / Activities / Sunshine State Standards (SSS) / Daggett’s
Strategies
Intro-Kitchen Principles / Ch. 1 (CE) / Clean-up/
Organized Lab / 04.0 / Inquiry
PBL
Prep & Serves Safe Food / Ch. 2 (PS) / Lab Rules
Demo / 04.02,
04.03 / Guided
Practice
Recipe Skills / Ch. 8 (CE) / Lab-Quick Breads / 06.01 / Lecture
Co-op
Learning
Baking Skills / Ch. 21 (CE) / Lab-Jerk Chicken Nachos / 06.02
07.02 / Brain-
storming
Sunshine State Standard Description
M.A.B.3.4.1, HE.A 1.4.1, 1.4.8,
2.4.1,2.4.2, HE.B.1.4.1, 1.4.3, 1.4.5 / 04.0-Exhibit safe, secure & sanitary work procedures
MA.B.3.4.1, HE.A 1.4.1, 1.4.8,
2.4.1,2.4.2, HE.B.1.4.1, 1.4.3, 1.4.5 / 04.02-Identify first-aid procedures for accidents & injuries
MA.B.3.4.1, HE.A 1.4.1, 1.4.8,
2.4.1,2.4.2, HE.B.1.4.1, 1.4.3, 1.4.5 / 04.03-Apply sanitary procedures in maintaining facility
MA.B.3.4.1, HE.A 1.4.1, 1.4.8,
2.4.1,2.4.2, HE.B.1.4.1, 1.4.3, 1.4.5 / 04.06-Follow sanitary procedures in food storage and preparation
LA.A.2.4.4, MA.A 4.4.1, MA.B.3.4.1, HE.A.1.4.8, HE.B.2.4.2 / 06.02-Calculate portion size and recipe yield
LA.A.1.4.3, MA.B.3.4.1, SC.A.1.4.3, 1.4.4 / 07.01-Identify commercial tools and equipment
-LA.A.1.4.1, 1.4.2, 1.4.3, 1.4.4,SC.F 1.4.1, 1.4.2, HE.A.1.4.9 / 08.01-dentify knowledge of food and nutritional needs
SECOND QUARTER
Topic / Reference / Activities / Sunshine State Standards (SSS) / Daggett’s
Strategies
Nutrition / Ch. 6 (PS) / Lab-Food Guide Pyramid / 08.01
03.03 / Inquiry
PBL
Pies and Pastries / Ch. 21 (CE) / Lab-Holiday Pies / 11.01
03.01 / Guided
Practice
Food Combinations / Ch. 20 (CE) / Lab-Casseroles / 06.01
06.02 / Lecture
Co-op
Learning
Business Math
(Multiplying recipes) / Ch. 10 (PS) / Faculty Buffet/
Student Buffet / 06.01
06.02 / Brain-
storming
Meat, Fish and Poultry / Ch. 19 (CE) / Lab-Chicken / 06.01
06.02 / PBL
Sunshine State Standard Description
LA.A.1.4.1, 1.4.2, 1.4.3, 1.4.4,
SC.F 1.4.1, 1.4.2, HE.A.1.4.9 / 08.01-Identify knowledge of food and nutritional needs
Apply principles of nutrition
LA.A.1.4.3, LA.C. 3.4.1, 3.4.2, MA.A.3.4.3, MA.B 4.4.2, 3.4.1, SC.A. 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5 / 11.01-Prepare bake station items
11.03-Prepare fry station items
11.04-Prepare hot station items
LA.A.2.4.4, MA.A 4.4.1, MA.B.3.4.1, HE.A.1.4.8, HE.B.2.4.2 / 06.01-Use standardized recipes
06.02-Calculate portion size and recipe yields
LA.A.1.4.3, 2.4.4, LA.C.3.4.2, HE.B.3.4.2, 3.4.4, 3.4.5 / 03.03-Maintain positive personal relationships
03.01-Exhibit employability skills and work ethics
THIRD QUARTER
Topic / Reference / Activities / Sunshine State Standards (SSS) / Daggett’s
Strategies
Food Combinations / Ch. 20 (CE) / Lab-all food groups / 11.01
11.02 / Inquiry
PBL
Grains, legumes, nuts & seeds / Ch. 17 (CE) / Lab-grains / 11.04
06.02 / Guided
Practice
Special Topics in Food / Ch. 24 (CE) / Lab- herbs / 11.04
08.01 / Lecture
Co-op
Learning
Salads and Garnishes / Ch. 9 PS) / Lab-Garnishing / 03.03
08.01 / Brain-
storming
Sunshine State Standard Description
LA.A.1.4.1, 1.4.2, 1.4.3, 1.4.4,
SC.F 1.4.1, 1.4.2, HE.A.1.4.9 / 08.01-Identify knowledge of food and nutritional needs
Apply principles of nutrition
LA.A.1.4.3, LA.C. 3.4.1, 3.4.2, MA.A.3.4.3, MA.B 4.4.2, 3.4.1, SC.A. 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5 / 11.01-Prepare bake station items
11.03-Prepare fry station items
11.04-Prepare hot station items
LA.A.2.4.4, MA.A 4.4.1, MA.B.3.4.1, HE.A.1.4.8, HE.B.2.4.2 / 06.01-Use standardized recipes
06.02-Calculate portion size and recipe yields
LA.A.1.4.3, 2.4.4, LA.C.3.4.2, HE.B.3.4.2, 3.4.4, 3.4.5 / 03.03-Maintain positive personal relationships
03.01-Exhibit employability skills and work ethics
FOURTH QUARTER
Topic / Reference / Activities / Sunshine State Standards (SSS) / Daggett’s
Strategies
Fruits and Vegetables / Ch. 16 (CE) / Lab-vegetables / 11.01
08.01 / Inquiry
PBL
Planning Meals / Ch. 11 (CE) / Lab- group
Selection / 03.03
08.01 / Guided
Practice
Foods of U.S. and Canada / Ch. 23 (CE) / Lab-Cultural / 06.02
08.01 / Lecture
Co-op
Learning
Sunshine State Standard Description
LA.A.1.4.1, 1.4.2, 1.4.3, 1.4.4,
SC.F 1.4.1, 1.4.2, HE.A.1.4.9 / 08.01-Identify knowledge of food and nutritional needs
Apply principles of nutrition
LA.A.1.4.3, LA.C. 3.4.1, 3.4.2, MA.A.3.4.3, MA.B 4.4.2, 3.4.1, SC.A. 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5 / 11.01-Prepare bake station items
11.03-Prepare fry station items
11.04-Prepare hot station items
LA.A.2.4.4, MA.A 4.4.1, MA.B.3.4.1, HE.A.1.4.8, HE.B.2.4.2 / 06.01-Use standardized recipes
06.02-Calculate portion size and recipe yields
LA.A.1.4.3, 2.4.4, LA.C.3.4.2, HE.B.3.4.2, 3.4.4, 3.4.5 / 03.03-Maintain positive personal relationships
03.01-Exhibit employability skills and work ethics
Quarterly Project Outline:
First Quarter: Safety and Sanitation Poster / Student will work individually on a safety or sanitation poster. Posters will be displayed throughout classroom for safety and sanitation awareness.
Second Quarter: Nutrition Project / Student will select a vitamin or mineral and compile data to be in report form following rubric guidelines given.
Third Quarter: Herb and Spice Project / Student will create and herb and spice chart to use as a reference and to place in cookbook.
Fourth Quarter: Cookbook / Students are to design a cookbook with class recipes and family favorites to use as a resource for cooking outside of the classroom.
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