Food Preparation Student’s Name _________________________________________________________ School _______________________ Instructor _________________________________ Course Title: Food Preparation WVEIS Code 0951
Course Description: The student will focus on various food preparation and management skills that promotes health and wellness of individuals and families. Level of Competence: 1 – No mastery 2 – Limited mastery; constant supervision needed 3 – Average or good mastery; some supervision needed 4 – Almost complete mastery; little supervision needed 5 – Complete mastery; no supervision needed
Level of Competence 1 2 3 4 5
Content Standards and Objectives
Date
Comments
Safety, Sanitation & Storage Practice acceptable personal hygiene. Analyze food-borne illnesses. Identify and use proper sanitation habits and safety/first-aid procedures in food preparation and storage. Abbreviation and Equivalents Identify and correctly use abbreviations found in recipes. Identify and correctly use math equivalents and symbols common to food preparation. Determine the correct equivalents to use when manipulating recipe amounts. List kinds of information a good recipe contain. Analyze effects of increasing/decreasing a recipes yield. Examine how high altitude affects the cooking process. Terms Identify and define food preparation terms and cookery techniques terms. Describe the importance of implementing correct food preparation terms and cookery techniques terms to successful recipe interpretation. Demonstrate assigned food preparation and techniques skills. Measuring and Mixing Identify standard units of measure used in food preparation.
Level of Competence Content Standards and Objectives 1 2 3 4 5 Date Comments
Use correct math common to food preparation when translating recipes. Identify and demonstrate the correct measuring equipment for both liquid and dry ingredients. Evaluate the importance of exact measurements of ingredients when cooking and baking. Equipment Recognize large and small kitchen equipment. Demonstrate safe use and care of all kitchen equipment. Identify, select, use and care for equipment used in the preparation of food. Improvise for equipment that is not available. Compare microwave cooking to conventional cooking. Demonstrate safety precautions and care for microwave oven usage. Analyze cooking techniques and utensils used for successful microwave cooking. Identify factors affecting microwave cooking time. Utensils Identify small kitchen utensils, their uses and care. Demonstrate proper use and care of small kitchen utensils in preparation of assigned recipes. Table Setting Research table etiquette guidelines. Research table etiquette guidelines for different ethnical groups. Demonstrate table settings for various types of meals. Practice good table manners during food preparations labs. Nutrition Identify factors affecting an individual’s nutritional needs. Relate the role of good nutrition to the health and wellness of individuals and families. Demonstrate how to conserve nutrients during food preparation. Develop a one-week menu for a family of four using the food pyramid. Research diet disorders, (i.e. bulimia, anorexia). Analyze special needs diets, (i.e. diabetic, vegetarian, low cholesterol, etc.).
Level of Competence Content Standards and Objectives 1 2 3 4 5 Date Comments
Cooking Labs Develop appropriate menus, grocery orders and timelines for cooking and/or baking labs. Prepare and compare six types of cookies. Describe the functions of ingredients, nutritive value, and methods of preparation. Evaluate products by appearance and eating quality. Interpret general information about quick breads and methods of preparation. Prepare the following quick breads: biscuits, muffins, pancakes, and loaf breads. Evaluate how ingredients function in different products. Explain the grading of eggs. Draw and label the structure of eggs. Describe the functions of eggs in food preparation. Prepare fruits and vegetables recipes. Prepare dairy products and egg recipes. Prepare pasta and potato products recipes. Prepare Garde Manger items. Supervise kitchen staff as a head cook. Classify and choose spices, herbs, and extracts to enhance the flavors in foods. Select, prepare, and serve a dish of the students’ choice.