FCS ListServ File Cabinet
Culinary ArtsCulinary Management
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.
Vocabulary with Words
Students will identify knives and food service equipment function, proper use and care. (STEM—Technology, Engineering, Math)
Know Your Knives
Know Your Knives
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)
Equipment Scavenger Hunt
Kitchen Basics Notes
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.
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)
Flow of Foods Signs
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.
Food Handler Book Assignment
Students will discuss the foodservice industry, history, evolution, trends, supply chains and sustainability. (STEM—Technology, Engineering)
Spark Page for Food Trends
Spark Page Instructions
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 )
Students will identify various careers and professional standards in the Hospitality and Food Industry.
Career Character Traits
Career Activity Info Sheet
Standard 2: Apply employability skills as they relate to culinary professionalism
Standard 3: Demonstrate or explain the various steps necessary to gaining employment
Career Research Template
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.
Students will explore nutritional guidelines. (STEM—Science, Math)
Allergies and Intolerances
Low fat, sugar and salt recipes
Strand 5 Outline
Students will explain basic culinary math concepts and its use in standardized recipes. (STEM—Math)
Identify measurement equivalents and apply by adjusting recipe yield.
Applied Math and Culinary Arts
Recipe Yield Lab
Strand 6 Student Outline
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.)
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)
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 Outline
Students will identify the components of various stocks, soups and sauces. (STEM—Science)
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 Notes
Students will identify different types of sandwiches and appetizers and their components. (STEM: Engineering)
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.
Canape Shopping List
Strand 9 Notes
Students will learn the concepts and importance of customer service and management skills as they pertain to Foodservice and Hospitality.
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
Students will discuss and participate in bakery food production, including concepts in chemistry, math and technology. (STEM: Science, Math)
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.
Bakery Production Notes
Performance Objective Activity
Students will explore various cuisines from North and South America
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
Cuisines of the American
ADDITIONAL GENERAL INFORMATION