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					                                                                               CURRICULUM MAP
Course Title: Principles of Food Preparation                                                                                                    Course Number: 8500390

UNIT/ORGANIZING PRINCIPLE: Food                PACING:
Selection, Safety & Storage                    Unit Number __1___
ESSENTIAL            How do quality, grade, freshness, storage methods and handling of food affect appearance and potential for foodborne illness in the finished product?
QUESTIONS:

   CONCEPTS                  LARNING TARGEST/SKILLS                           BENCHMARKS          KEY                ACTIVITIES/ RESOURCES                        ASSESSMENTS
   /CONTENT                     (Performance Tasks)                               (SSS)       TERMINOLOGY
   (Outcomes)
01.0                R -Analyze how ingredients affect product                01.03            Agroforestry        Activities                               See test bank, attached.
02.0                outcome.                                                 02.01            Aquaculture         Lab activities, demonstration,
                    K -Identify quality characteristics, such as grades,                      Aseptic packages    vocabulary, lecture, notes, chapter             Tied to essential
                    size, freshness, and dating, used to select foods.       02.02            Biodiversity        reviews.                                         questions
                    R -Compare costs, nutritional value, and                                  Campylobacter                                                       Data collected
                    characteristics of fresh, frozen, dehydrated, and                         jejuni                                                               through Scantron
                    canned foods.                                            02.03            Clostridium         Interventions                                   Defined Testing
                    S -Choose appropriate storage methods for foods.                          botulinum           One-on-one assistance, reteaching                Window
03.0                K –Know common disease causing bacteria and              03.04            Clostridium         activities, verbal assessment.
                    their sources.                                                            perfringens
                    K- Identify methods of personal hygiene and                               Contaminants
                    sanitation used to prevent food contamination.                            Cross-
                    R -Explain the relationship between food-borne                            contamination       Enrichment
                    illnesses and practices of food safety and sanitation.                    E. coli             Lab activities, vocabulary,
                    S -Clean and maintain food preparation areas.            03.06            Ecosystems
                    S -Assess the quality of the prepared food.              03.07            Food additive
                                                                                              Foodborne illness   Suggested Resources
                                                                                              Food chain          Food For Today – Chapters 3, 4, & 20
                                                                                              Freezer burn        Textbook, lab activities, food science
                                                                                              GRAS list           FFT Handout 1, Taste test evaluation
                                                                                              Ground water        and standards scorecards. Glencoe
                                                                                              Hydroponic          ExamView Pro Test Generator, and
                                                                                              Farming             Glencoe PuzzleMaker.

                                                                                                                                                                                      1
Internal
temperature
Irradiation
Listeria
MAP packaging
monocytogenes
Microorganisms
Organic farming
Personal hygiene
Rancidity
Recall
Retort packages
Salmonella
Shelf life
Shelf-stable
Staphylococcus
aureus
Temperature
Danger Zone
(TDZ)
20-second scrub




                   2
                                                                                CURRICULUM MAP
Course Title: Principles of Food Preparation                                                                                              Course Number: 8500390

UNIT/ORGANIZING PRINCIPLE:                   PACING:
Nutritional Menu Planning                    Unit Number __2___
ESSENTIAL          What are the elements of nutritionally sound menus as related to a variety of dietary choices?
QUESTIONS:

   CONCEPTS               LEARNING TARGETS/SKILLS                          BENCHMARKS             KEY                  ACTIVITIES/ RESOURCES                        ASSESSMENTS
   /CONTENT                   (Performance Tasks)                             (SSS)           TERMINOLOGY
   (Outcomes)
01.0                K – Identify the techniques for conserving          01.02                Budget                 Research variations in nutritional and   See test bank, attached.
                    nutrients during food preparation.                                       Bulk foods             cultural elements of menu planning.
02.0                R – Compare costs, nutritional value, and           02.02                Commodities                                                            Tied to essential
                    characteristics of fresh, frozen, dehydrated, and                        Conduction             Create menu choices as related to                questions
                    canned foods.                                                            Convection             Dietary Guidelines for Americans and            Data collected
03.0                R – Interpret and use recipes, to include           03.01                Convenience            diet choices.                                    through Scantron
                    increasing and decreasing ingredients and using                          foods                                                                  Defined Testing
                    substitutions.                                                           Cooking power          Design menus that conform to limited             Window
                    S - Interpret and use recipes, to include                                Dry-heat cooking       budgetary restrictions.
                    increasing and decreasing ingredients and using                          Eating pattern
                    substitutions.                                                           Entrée                 Use recipes in a test kitchen scenario
                    K – Identify ways of including family members       03.05                Fad diet               to verify usefulness in a variety of
                    in meal planning and preparation.                                        Lacto-vegetarian       menu choices.
                    P – Prepare a variety of menus according to a                            Lacto-ovo-             Interventions
                    number of nutritional and cultural requirements.                         vegetarian             One-on-one assistance, reteaching
                    S – Assess the quality of the prepared food.        03.07                Malliard reaction      activities, verbal assessment.
04.0                K –Identify ways to establish or maintain                                Microwave time         Enrichment
                    family meal traditions.                                                  Microwaving            Lab activities, vocabulary.
                                                                                             Moist-heat
                                                                                             cooking                Suggested Resources
                                                                                             Nutrient density       Food For Today textbook, Chapters 10
                                                                                                                    – 11, 14 – 17, 26,
                                                                                             Radiation

                                                                                                                                                                                        3
Scratch cooking
Sear
Semi-vegetarian
Smoking point
Speed-scratch
cooking
Staples
Vegan
Vegetarian




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                                                                                CURRICULUM MAP
Course Title: Principles of Food Preparation                                                                                         Course Number: 8500390

UNIT/ORGANIZING PRINCIPLE: Food                PACING:
Preparation – Recipes, Work Plan & Methods Unit Number __3___
ESSENTIAL          How does the ability to perform preparation skills, understanding recipe terminology and developing a work plan save time and energy in the preparation of
QUESTIONS:         meals?

   CONCEPTS              LEARNING TARGETS/SKILLS                           BENCHMARKS           KEY               ACTIVITIES/ RESOURCES                         ASSESSMENTS
   /CONTENT                  (Performance Tasks)                              (SSS)         TERMINOLOGY
   (Outcomes)
01.0               R – Analyze the scientific basis for changes in      01.01               Arcing             Participate in a variety of food lab      See test bank, attached.
                   food during preparation, to include protein,                             Blanching          activities, including food preparation,
                   starch, fiber, sugars, fats, vitamins and minerals                       Boiling-water      maintenance of work space and                    Tied to essential
                   R – Analyze how ingredients affect product           01.03               bath               equipment, adherence to recipe                    questions
                   outcome.                                                                 Bouquet garni      instructions and procedures.                     Data collected
02.0               S – Choose appropriate storage methods for           02.03               Coating            Complete Standards scorecards for                 through Scantron
                   foods.                                                                   Condiments         products.                                        Defined Testing
03.0               R – Interpret and use recipes, to include            03.01               Conduction                                                           Window
                   increasing and decreasing ingredients and using                          Convection
                   substitutions.                                                           Cooking power      Interventions
                   S – Interpret and use recipes, to include            03.01               Customary          One-on-one assistance, reteaching
                   increasing and decreasing ingredients and using                          measurement        activities, verbal assessment.
                   substitutions.                                                           Cutting            Enrichment
                   S – Demonstrate basic food preparation skills        03.02               Dovetail           Lab activities, vocabulary.
                   such as techniques of cutting, mixing, cooking                           Dry-heat cooking
                   and measuring.                                                           Dry-pack method    Suggested Resources
                   S – Select, use, care for and store food             03.03               Equivalents        Food For Today textbook, Chapters 24
                   preparation equipment.                                                   Garnish            – 39 and 44 - 47
                   S – Clean and maintain food preparation areas.       03.06               Headspace
                   R – Assess the quality of prepared food.             03.07               Herbs
04.0               P – Plan, prepare, and serve creative cuisine                            High-altitude
                   such as ethnic, regional, and foods for special      04.04               cooking
                   occasions.                                                               Hot-pack method

                                                                                                                                                                                    5
R – Assess the implementation of a meal        04.05   Maillard reaction
management plan for meal preparation and               Metric system
service.                                               Microwave time
R – Assess the quality of the prepared food.   04.06   Microwaving
K – Identify ways to establish or maintain     04.07   Mixing
family meal traditions.                                Moist-heat
                                                       cooking
                                                       Pre-preparation
                                                       Preserve
                                                       Pressure canning
                                                       Radiation
                                                       Raw-pack method
                                                       Recipe
                                                       Rehydrate
                                                       Sear
                                                       Seasoning blends
                                                       Sugar-pack
                                                       method
                                                       Spices
                                                       Standing time
                                                       Taring
                                                       Teamwork
                                                       Timetable
                                                       Tray-pack
                                                       method
                                                       Volume
                                                       Weight
                                                       Wok
                                                       Work plan
                                                       Yield




                                                                           6
                                                                               CURRICULUM MAP
Course Title: Principles of Food Preparation                                                                                             Course Number: 8500390

UNIT/ORGANIZING PRINCIPLE: Service PACING:
– Etiquette, Ethnicity, Traditions and          Unit Number __4___
Special Occasions
ESSENTIAL            How are styles of food service affected by ethnic background, family traditions and special occasions; and what is the proper etiquette for various situations.
QUESTIONS:

   CONCEPTS               LEARNING TARGETS/SKILLS                       BENCHMARKS                  KEY                  ACTIVITIES/ RESOURCES                      ASSESSMENTS
   /CONTENT                   (Performance Tasks)                          (SSS)                TERMINOLOGY
   (Outcomes)
03.0                R –Interpret and use recipes, to include           03.01                Antipasto à la carte       Lab activities to include planning,   See test bank, attached.
                    increasing and decreasing ingredients and using                         Baklava     Appetizer      preparation and service of ethnic
                    substitutions.                                                          Baguette    Buffet         and regional cuisines.                       Tied to essential
                    P – Interpret and use recipes, to include                               Bilini      Canapés        Research a variety of cultures,               questions
                    increasing and decreasing ingredients and using                         Biscotti   Cover           celebrations and related food                Data collected
                    substitutions.                                                          Breadfruit Crystal         choices.                                      through Scantron
                    K – Identify ways of including family members      03.05                Cannoli    Family          International tasting fair.                  Defined Testing
                    in meal planning and preparation.                                       Cassava     service        Practice proper etiquette for a               Window
                    R – Assess the quality of the prepared food.       03.07                Caviar     Flatware        variety of occasions.
04.0                R – Analyze the importance of etiquette and        04.01                Ceviche    Formal          Interventions
                    manners.                                                                Chorizo      service       One-on-one assistance, reteaching
                    S – Demonstrate etiquette and manners related      04.02                Chutney    Gratuity        activities, verbal assessment.
                    to food service for various occasions.                                  Colcannon Hors             Enrichment
                    S – Plan appropriate table settings and service.   04.03                Croquette    d’oeuvres     Lab activities, vocabulary.
                    P – Plan, prepare and serve creative cuisine       04.04                Curry      English
                    such as ethnic, regional and foods for special                          Dolmas        service      Suggested Resources
                    occasions.                                                              Dim sum     Open stock     Food For Today textbook,
                    R – Assess the implementation of a meal            04.05                Empanada    Place          Chapters 18 – 19 and 48 - 55
                    management plan for meal preparation and                                Étouffée       setting
                    service.                                                                Frijoles    Reception
                    K – Identify ways to establish or maintain         04.07                Gnocchi    Reservation
                    family meal traditions.                                                 Goulash

                                                                                                                                                                                        7
05.0   S – Work cooperatively as a group member to   05.04   Gumbo
       achieve organizational goals.                         Haggis
       S – Demonstrate commitment to achieve         05.06   Injera
       organizational goals.                                 Jambalaya
                                                             Jerk
                                                             Kimchee
                                                             Kolache
                                                             Kringle
                                                             Laverbread
                                                             Lutefisk
                                                             Marzipan
                                                             Mole
                                                             Moussaka
                                                             Nori
                                                             Paella
                                                             Pelmeni
                                                             Pesto
                                                             Pierogis
                                                             Poke
                                                             Polenta
                                                             Sashimi
                                                             Sauerbraten
                                                             Scrapple
                                                             Sopas
                                                             Stollen
                                                             Succotash
                                                             Sumac
                                                             Table etiquette
                                                             Tagine
                                                             Tahini
                                                             Tapas
                                                             Taro
                                                             Yorkshire pudding




                                                                                 8
                                                                         CURRICULUM MAP
Course Title: Principles of Food Preparation                                                                                         Course Number: 8500390

UNIT/ORGANIZING PRINCIPLE:                     PACING:
Leadership and Organizational Skills           Unit Number __5___
ESSENTIAL         How can the development of leadership and organizational skills contribute to the functions of food selection, safe handling and s torage of food, menu planning,
QUESTIONS:        food preparation and service?
   CONCEPTS             LEARNING TARGETS/SKILLS                       BENCHMARKS                  KEY              ACTIVITIES/ RESOURCES                      ASSESSMENTS
   /CONTENT                    (Performance Tasks)                       (SSS)             TERMINOLOGY
   (Outcomes)
04.0              S – Plan, prepare and serve creative cuisine    04.04                   Career               Lab assignments based on                 See test bank, attached.
                  such as ethnic, regional, and foods for special                           Connection         organizational skills, and/or for
                  occasions.                                                              Character            FCCLA functions.                              Tied to essential
05.0              K – Identify professional and youth             05.01                   Communication        Project                                          questions
                  organizations.                                                          Community            Create a personal portfolio.                  Data collected
                  K – Identify purposes and functions of          05.02                      Service           Devise a plan to improve physical                through Scantron
                  professional and youth organizations.                                   Decision making fitness.                                           Defined Testing
                  K – Identify roles and responsibilities of      05.03                   Dynamic              Develop financial goals.                         Window
                  members of professional and youth                                         Leadership         Plan and implement a community
                  organizations.                                                          Families First       service project.
                  S – Work cooperatively as a group member to     05.04                   Financial            Etc.
                  achieve organizational goals.                                              Fitness
                  S – Demonstrate confidence in leadership roles 05.05                    Leaders at Work      Interventions
                  and organizational responsibilities.                                    Management           One-on-one assistance, reteaching
                  S – Demonstrate commitment to achieve           05.06                   Power of One         activities, verbal assessment.
                  organizational goals.                                                   Problem solving      Enrichment
                  P – Develop a personal growth project.                                  Student Body         Lab activities, vocabulary.

                                                                                                                 Suggested Resources
                                                                                                                 Food For Today textbook, Pages 178
                                                                                                                 and 529, FCCLA Handbook, Step
                                                                                                                 One, http://www.fcclainc.org/ , and
                                                                                                                 http://www.flfccla.org/ .



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