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Culinary ArtsCulinary Management 

Family & Consumer Sciences Education Logo Culinary Arts
Students will be trained for career opportunities in the food service/culinary arts industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and to use and maintain commercial food service equipment. They will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and fast food business operations. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events (FCCLA) may be integrated into this course.

GENERAL INFORMATION

COURSE STATE STRANDS
Culinary Arts Strands
SCOPE AND SEQUENCE/COURSE DISCLOSURE
PERFORMANCE DOCUMENTATION
Culinary Arts

STRAND 1
Students will identify knives and food service equipment function, proper use and care. (STEM—Technology, Engineering, Math)

STRAND 1 LESSON IDEAS & RESOURCES
Standard 1: Identify types of knives, understand their proper use and care, and demonstrate proper knife safety.

Standard 2: Identify common small ware food preparation equipment, and how it is to be safely used and cleaned. (i.e. knives, mandoline, piping tools, parisian scoop, scales)

Standard 3: Identify common food preparation and service equipment and how it is to be safely used and cleaned (e.g., convection oven, conventional oven, commercial dishwasher/sanitizer, ice machine, stand mixer, deep fat fryer, proofer, steam table, hotel pans, sheet pans, chafing dishes).

Standard 4: Identify and demonstrate different knife cuts, including:

Standard 5: Identify the purpose of mise en place.

Performance Objective #1: Demonstrate competency with all the knife cuts listed in Strand 1 Standard 4.

STRAND 1 TESTS OR QUIZZES
STRAND 1 WEB RESOURCES

STRAND 2
Students will discuss the importance of sanitation and food safety in the flow of food. Apply basic workplace safety and first-aid procedures. (STEM—Science)

STRAND 2 LESSON IDEAS & RESOURCES
Standard 1: Identify the steps in the flow of food, including purchasing, receiving, storage, preparation, cooking, holding (hot/cold), cooling, reheating, and serving.

Standard 2: Identify standards of personal grooming and hygiene.

Standard 3: Identify proper sanitation techniques used with tools, equipment, and surfaces.

Standard 4: Identify the factors contributing to food-borne contamination, illness, and prevention strategies.

Standard 5: Students will identify safe work practices.

Performance Objective #2: Students will complete a sanitation and food safety training equivalent to that of a food handler’s permit or certificate.

STRAND 2 TESTS OR QUIZZES
STRAND 2WEB RESOURCES

STRAND 3
Students will discuss the foodservice industry, history, evolution, trends, supply chains and sustainability. (STEM—Technology, Engineering)

STRAND 3 LESSON IDEAS & RESOURCES
Standard 1: Identify and discuss history and trends in the foodservice industry.

Standard 2: Identify various food service industry segments such as quick service, family dining, fine dining, catering, and institutional/non-commercial food service.

Standard 3 Supply Chain (https://www.koganpage.com/media/project_kp/document/food-supply-chain-management-and-logistics-sample-chapter.pdf )

Standard 4: Sustainability

STRAND 3 TESTS OR QUIZZES
STRAND 3 WEB RESOURCES

STRAND 4
Students will identify various careers and professional standards in the Hospitality and Food Industry.

STRAND 4 LESSON IDEAS & RESOURCES
Standard 1: Identify various career opportunities and educational requirements.

Standard 2: Apply employability skills as they relate to culinary professionalism

Standard 3: Demonstrate or explain the various steps necessary to gaining employment

Performance Objective #3: Students will research a specific food service career creating a presentation of their findings. A resume/cover letter specific to that career must be included. Teachers might use STAR Event Career Investigation as a resource.

STRAND 4 TESTS OR QUIZZES
STRAND 4 WEB RESOURCES

STRAND 5
Students will explore nutritional guidelines. (STEM—Science, Math)

STRAND 5 LESSON IDEAS & RESOURCES
Standard 1: Consider the nutritional needs of individuals, including the following:
STRAND 5 TESTS OR QUIZZES
STRAND 5 WEB RESOURCES

STRAND 6
Students will explain basic culinary math concepts and its use in standardized recipes. (STEM—Math)

STRAND 6 LESSON IDEAS & RESOURCES
Standard 1: Utilize proper measuring techniques and tools.

Standard 2: Identify measurement equivalents and apply by adjusting recipe yield.

Performance Objective #4: Students will create a short presentation explaining one culinary math concept in Strand 6. See FCCLA STAR Event Applied Math for Culinary Management for additional resources. (This can be a power point, oral or written presentation.)

STRAND 6 TESTS OR QUIZZES
STRAND 6 WEB RESOURCES

STRAND 7
Students will compare and contrast various cooking techniques and how seasonings and flavorings create and enhance the natural flavors of food. (STEM—Science, Technology, Math)

STRAND 7 LESSON IDEAS & RESOURCES
Standard 1: Identify various cooking techniques and how they affect food.

Standard 2: Discuss the enhancement and creation of flavor when preparing food.

Performance Objective #5: Students will explore flavor profiles using herbs and spices and produce a food item using those herbs and spices and an appropriate cooking method.

STRAND 7 TESTS OR QUIZZES
STRAND 7 WEB RESOURCES

STRAND 8
Students will identify the components of various stocks, soups and sauces. (STEM—Science)

STRAND 8 LESSON IDEAS & RESOURCES
Standard 1: Identify various types of stocks (i.e., white, brown, fish, vegetable).

Standard 2: Compare soup types, including their ingredients and preparation methods.

Standard 3: Identify potential thickeners for soups.

Standard 4: Identify the five mother sauces, some common uses for them and some compound/ secondary or derivative sauces made from them.

Performance Objective #6: Students will make one of the five mother sauces or derivative to be incorporated with a complementary food item.

STRAND 8 TESTS OR QUIZZES
STRAND 8 WEB RESOURCES

STRAND 9
Students will identify different types of sandwiches and appetizers and their components. (STEM: Engineering)

STRAND 9 LESSON IDEAS & RESOURCES
Standard 1: Give examples of different types of sandwiches.

Standard 2: Identify the three components of a sandwich

Standard 3: Explain why appetizers are used in a meal and identify and prepare various types of appetizers.

Performance Objective #7: Students will prepare and present a nontraditional sandwich with emphasis on plating and garnishing.

STRAND 9 TESTS OR QUIZZES
STRAND 9 WEB RESOURCES

STRAND 10
Students will learn the concepts and importance of customer service and management skills as they pertain to Foodservice and Hospitality.

STRAND 10 LESSON IDEAS & RESOURCES
Standard 1: Discuss the importance of customer service

Standard 2: Identify front of the house job and duties.

Standard 3: Explore the characteristics needed to be a skilled employee.

Standard 4: Understand the order of front of the house service.

Standard 5: Categorize the main types of dining environments

Standard 6: Identify various pieces of dining equipment and how they are used

Standard 7: List the qualities and duties of an effective manager

STRAND 10 TESTS OR QUIZZES
STRAND 10 WEB RESOURCES

STRAND 11
Students will discuss and participate in bakery food production, including concepts in chemistry, math and technology. (STEM: Science, Math)

STRAND 11 LESSON IDEAS & RESOURCES
Standard 1: Identify the function of each ingredient used in bakery products.

Standard 2: Identify the types, mixing, and storage methods of various bakery products, including cookies and quick breads.

Performance Objective #8: Plan, calculate cost, prepare and present a bakery item for a minimum of 30 people.

STRAND 11 TESTS OR QUIZZES
STRAND 11 WEB RESOURCES

STRAND 12
Students will explore various cuisines from North and South America

STRAND 12 LESSON IDEAS & RESOURCES
Standard 1: Discuss cuisine.

Standard 2: Identify common foods from regional North American cuisine.

Standard 3: Explore cuisine influences, foods, and tools used in Central America.

Standard 4: Explore cuisine influences, and foods used in South America

STRAND 12 TESTS OR QUIZZES
STRAND 12 WEB RESOURCES

ADDITIONAL GENERAL INFORMATION

ENTIRE COURSE TESTS OR QUIZZES
ENTIRE COURSE WEB/COURSE RESOURCES
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