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Culinary Management Strands

Culinary Management Scope and Sequence
Lesson Plans
Recipes
Vocabulary Quizzes
Vocabulary
Vocabulary with Words

Culinary Management

Standard 1: Identify types of knives, understand their proper use and care, and demonstrate proper knife safety.
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
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 above.
Equipment Assessment

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

Safe Work Practices Assessment

Standard 1: Identify factors in controlling food costs.
Food Costing
Food Costing Notes

Standard 2: Calculating food cost by unit and portion
Scone Lab

Standard 3: Identify concepts of purchasing food to control expenses
AP/EP Lab

Standard 4: Calculating menu pricing

Performance Objective #3: Students will create a short presentation explaining one culinary math concept from the above standards. See FCCLA Star Event Applied Math for Culinary Management for additional resources. (This can be a power point, oral or written presentation)
Applied Math in Culinary Arts
Applied Math in Culinary Arts

Standard 1: Consider the nutritional needs of individuals, including the following:
Culinary Nutrition

Standard 2: Explore menus, different menu types, keys in menu planning and pricing.
Hamburger Lab
Hamburger Judging Sheet
Menu Design and Pricing
Menu Evaluation
Menu Notes

Performance Objective #4: Students will create a menu including menu descriptions incorporating good nutritional choices. May be included in student portfolio.
Creating a Nutritional Menu 

Standard 1: Define marketing.

Standard 2: Application of principles used to market.
Marketing
Marketing Notes

Performance Objective #5: Students will create a marketing strategy for a food related item. Implementation is optional. See FCCLA Star Events Food Innovations or Entrepreneurship as a resource.
Food Truck
The Great Food Truck Race

Standard 1: Discuss the selection and preparation of eggs.

Standard 2: Identify meats commonly used for breakfast and their preparation.

Standard 3: Discuss the use and preparation of milk/dairy products used in breakfast foods.

Standard 4: Identify common breakfast breads, and cereals and their use.

Performance Objective #6: Students will prepare a breakfast dish that includes one or more of the following: eggs, meat, dairy, or breakfast breads.

Breakfast Foods
Breakfast Foods Notes
Cereal Instructions

Standard 1: Identify characteristics of produce (fruits and vegetables), appropriate selection of, storage and preparation methods.
Produce
Produce Notes

Standard 2: Students will identify terminology, types and preparation methods of salads and dressings.
Salads and Dressings
Salads and Dressings Notes

Standard 3: Students will identify garnishes and explore various uses of garnishes.
Bento Box
Traditional Bento Box

Performance Objective #7: Students will prepare and plate a produce food item.

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 yeast breads, pastries, cakes, icings, frosting, and fillings. STEM (Science)
Bakery Production
Bakery Production Notes
Chocolate
Pastry Activity
Yeast Expirement

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

Standard 1: Identify the characteristics and cooking methods used with rice.

Standard 2: Identify the characteristic and cooking methods for pasta.

Standard 3: Identify the various other grains or similar foods and their uses.

Standard 4: Identify the characteristics and cooking methods used with potatoes.

Standard 5: Identify various types of legumes, quality characteristics, storage, and cooking.

Performance Objective #9: Students will prepare various grains, potatoes and/or legumes.
Grains, Potatoes & Legumes Notes
Grains, Potatoes & Legumes

Standard 1: Identify poultry terminology and preparation.

Standard 2: Identify meat terminology and preparation techniques.

Standard 3: Identify seafood terminology and preparation.

Standard 4: Identify vegetarian protein options.

Performance Objective #10: Students will prepare a cut of meat, poultry and/or seafood using an appropriate cooking method.
Meal & Poultry
Poultry Meat Seafood Notes
Sustainable Seafood

Standard 1: Discuss cuisine.

Standard 2: Identify common ingredients/foods and techniques from regional European Cuisine

Standard 3: Identify common ingredients/foods and techniques from regional Asia

Standard 4: Identify common ingredients/foods and techniques from regional The Middle East

Standard 5: Identify common ingredients/foods and techniques from regional Mediterranean Cuisine
Cuisines of Europe, Asia, Middle East
Cuisines of the World Notes

Culinary Management Test #1 - Strands 1-3
Culinary Management Test #2 - Strands 4,5, and 7
Culinary Management Vocabulary Words
Strand 4 - 11 Vocabulary Quizzes
Term 2 Assessment Review
Vocabulary with Words

Culinary Management Lesson Plans
Culinary Management Recipes