HOLMDEL TOWNSHIP PUBLIC SCHOOLS

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					HOLMDEL TOWNSHIP PUBLIC SCHOOLS
        CURRICULUM GUIDE




                  Culinary Arts
                    Cycle H


             Albert E. Mussad, Ph.D.
             Assistant Superintendent
            Curriculum and Instruction

         Approved by the Board of Education on
November 20, 2002
                                                                                   Table of Contents



1.   Course Description.................................................................................................................................................................    1
2.   Course Philosophy .................................................................................................................................................................    1
3    Scope and Sequence
     Unit 1 Safety and Sanitation ..............................................................................................................................................            2
              Instructional Benchmark .........................................................................................................................................             3
     Unit 2 Equipment Identification – Culinary Math .............................................................................................................                          4
              Instructional Benchmark .........................................................................................................................................             5
     Unit 3 Breakfast – Pastry Arts............................................................................................................................................             6
              Instructional Benchmark .........................................................................................................................................             7
     Unit 4 Potato Cookery........................................................................................................................................................          8
              Instructional Benchmark .........................................................................................................................................             9
     Unit 5 Cooking Techniques (Savory).................................................................................................................................                   10
              Instructional Benchmark .........................................................................................................................................            11
     Unit 6 Patisserie – Classical European ..............................................................................................................................                 12
              Instructional Benchmark .........................................................................................................................................            13
     Unit 7 Summer Salads........................................................................................................................................................          14
              Instructional Benchmark .........................................................................................................................................            15
4.   Required Instructional Resources ..........................................................................................................................................           16
5.   Evaluation and Grading .........................................................................................................................................................      16
6.   New Jersey Core Curriculum Content Standards .................................................................................................................                        16
7.   New Jersey Cross Content Workplace Readiness Standards .................................................................................................                              17
8.   Scope and Sequence Overview ..............................................................................................................................................            18

				
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posted:10/3/2012
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