Career Technology Introduction to Culinary Arts

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					                                                                  Career & Technology
                                                              Introduction to Culinary Arts
Unit Name DEVELOPING PROFESSIONALISM                                    1st & 2ndWEEKS OF FIRST 6 Weeks
   Academic                                                                                                                        Resources and
Alignment with          CTE TEKS                  Content/Vocabulary            Guiding Questions                Activities
    TEKS                                                                                                                            Web links
                 §130.226. Culinary Arts          PROFESSIONALISM            WHAT ARE PROFESSIONS IN           . NO DEMO           Culinary Essentials
Math                                              OCCUPATION                 CULINARY                            Beginning of      p. 16-31
                 (1)A,B,C,D;(6)A,B,C,D,E          WORK ETHIC                 HOW DO EMPLOYEES MAKE GOOD          school paper      Becoming a
English IV       *EXPLAIN THE IMPORTANCE          CULINARY                   SERVICE POSSIBLE                    work and          Foodservice
110.45           OF PROF IN THE                   JOB COACH                  WHAT IS THE APPROPRIATE DRESS       scheduling        Professional
b1A,C,D,E,F      WORKPLACE                        SUPERVISOR                 FOR A JOB IN CULINARY                                 p. 1-46
b-2C,D.F.H       * DEFINE A CHEF’S                EMPLOYEE                                                                         Professional
                 REPONISBILITY                                               EXPAIN THE VARIOS POSITIONS FOR                                 th
b-3 A,B,C,D,                                      PROFESSIONAL ATTIRE        SOME ONE IN THE INDUSTRY                              Cooking 6
Science                                                                      DESCRIBE A GOOD EMPLOYEE                              P. 9-13
                                                                             WHAT DO YOU LOOK FOR IN A
                                                                             CULINARY PERSONEL?
Social Studies
22C
23B
20D



Math             §130.226. Culinary Arts                                                                                           Culinary Essentials
M.1 A                                                                        WHAT MAKES GOOD WORK ETHIICS      Developing           p. 38-57& 66-83
M.5 A,B,C,       (5) A,B ;(6) A,B                     CALCULATE                                                Professionalism     Becoming a
English IV       *Identify 4 customer               ACTIVE LISTEING          WHAT ARE SOME LEADERSHIP          Customer            Foodservice
110.45           expectations                        DISTRACTIONS            SKILLS NEEDED IN THE FOOD         Service             Professional
b1A,C,D,E,F      *define the term “customer          WORK ETHICS             SERVICE INDUSTRY.                  Video clips from     p. 55-71
b-2C,D.F.H       experience”                          FLEXIBILITY                                               Cuisine at         Professional
                 *Discuss the impact and                                                                                                      th
b-3 A,B,C,D,                                           LEDERSHIP             EXPLAIN GOOD EMPLOYBILITY          Home 45,49,57      Cooking 6
                 importance of dissatisfied and
Science          regular customers.                  PRIORITIZEJOB           SKILLS IN THE INDUSTRY                                P. 57-5,132-
                                                       INTERVIEW                                                                   140,
                                                         RESUME              WHEN YOU ANALYZE THE                                  Video:
                                                        JOB LEAD             EMPLOYMENT OUT LOOK WHAT ARE                          Handling
                                                     NETWORKING              THE CHANGES NOTED OVER THE                            Complaints
Social Studies                                    TRADE PUBLICATIONS         PAST TEN YEARS. PREDICT WHAT
22C                                                    CUSTOMER              THE NEXT TEN YEARS WILL ALLOW.
23B                                                  SATISFACTION
20D




1                                                                                                                Developed 2009
                                                                        Career & Technology
                                                                    Introduction to Culinary Arts
Unit :KNIFE SKILLS/FOOD SAFETY                                                First 6 Weeks 3RD & 4TH week.

     Academic               CTE TEKS                 Content/Vocabulary            Guiding Questions                 Activities        Resources and
  Alignment with
      TEKS                                                                                                                              Web links
                   §130.226. Culinary Arts
Math 111.36
B2                 (3) A,B;(4)A,B,E,F                KNIFE SKILLS              IDENTIFY PARTS OF KNIVES              Knife Skills:   Culinary Essentials
M.1 A              *demonstrate knowledge of        MISE EN PLACE              DESCRIBE BASIC CUTTING                Sharpening       p. 231-139 & 408-
M.5 A,B,C          basic mise en place principles   EQUIPMENT                  TECHNIQUES USING KNIVES               Maintenance     413
English IV         *identify the task associated    TANG                       HOW DO YOU PERFORM BASIC                Storage       Professional Cooking
110.45             with basic mi en place           BOLSTER                                                                          6
                                                                                                                                       th
                   *identify different types of
                                                                               CUTTING TECHNIQUES
B.4 A,B,C,F,H,                                      RIVETS                     LIST IMPORTANT KNIFE SAFETY AND        Cut & Weigh    P. 126-146,151,
                   knives and their care
                   *identify basic knife cuts and   CHIFONADE                  SANITATION GUIDELINES                   MIREPOIX      Becoming a
                   demonstrate                      RONDELLE                   EXPLAIN HOW TO PROPERLY STORE                         Foodservice
Science                                             OBLIQUE                    KNIVES                              Make French Fries Professional
                                                    ROLL CUT                                                      Knife Skills         p.;192-195;227-229
                                                    JULIENNE                                                      Tomato, onion,
                                                    BATONNET                                                      garlic, potato,    Knife Skills- Mise en
                                                    BRUNOISE                                                      pepper, lime),     Place
Social Studies                                      WHETSTONE                                                                        Video; Knife Skills
22C                                                 TRUEING                                                                          Identify knives and
23B                                                                                                                                  uses
20D                                                                                                                                  Equipment
                                                                                                                                     Identification and
                                                                                                                                     Operation II
Math 111.36        §130.226. Culinary Arts                                                                                           SERVE SAFE
M.1 A              (2)A B,C,E                       SANITATION                 IDENTIFY WORK PLACE GUIDELINES Demonstrate omelets    FOOD
M.5 A,B,C,         *identify benefits of serving    CONTAMINATED               EXPLAIN VARIOUS FIR SAFETY        Skills.             HANDLER p.1-
                   safe food                        DIRECT CONTAMINATION       MEASURES                          Use egg cookery     14
English IV        *explain the different types of   TOXINS                     DESCRIBE FIRD AID MEASURES FOR    knowledge           Culinary Essentials
110.45            contamination’*identify how       VIRUS                      BURNS, WOUNDS, AND CHOKING        Use safety in the    p. 154-166 & 393
B 7 A, B, C, D, E foods become unsafe               BACTERIA                   EXPLAIN CARDIOPULMONARY           kitchen             Becoming a
                   *Demo proper hand washing
                                                    SPORES                     RESUSCITATION                                         Foodservice
                   practices
Science 112.34                                      PARASITES                  DESCRIBE AND EXPLAIN SURCES OF                        Professional
C 4C,5 A,,B,C                                       FUNGI                      DIRECT CONTAMINATION AND CROSS                          p.78-97
                                                    FLOW OF FOOD               CONTAMINATION                                         Video:
Social Studies                                                                 WHEN DO YOU ENCOUNTER                                 Step 1 Starting
22C                                                                            BILOGICAL, CHEMICAL, AND PHYSICAL                     Out
23B                                                                            HAZARDS IN THE FOOD INDUSTRY.                         Step 2
20D                                                                            WHAT IS THE PROCEDURE FOR                             Proper Hygiene
                                                                               RESPONDING TO AN OUTBREAK OF
                                                                               FOODBORNE ILLNESS




 2                                                                                                                   Developed 2009
                                                                       Career & Technology
                                                                   Introduction to Culinary Arts




Unit Name SAFETY AND SANITATION                 5th & 6th WEEKS OF 6 Weeks
Academic
               CTE TEKS      Content/Vocabulary            Guiding Questions                                         Activities        Resources and
Alignment with                                                                                                                          Web links
TEKS

                   §130.226. Culinary Arts                                                                       . Food Safety         SERVE SAFE FOOD HANDLER p
Math 111.36        (2) A,B,C,E                       SALMONELLA               WHAT FOODBORNE ILLNESS IS          I,II,III,IV,V, VI     P15-27
M.1 A              *identify different types of      PARALYTIC POISIONING     ASSOCIATED WITH SHELLFISH IN                             UNIT 2 SECTION 5-101-13
M.5 A,B,C,         food borne illness, sources       CROSS CONTAMINATION      TROPICAL WATERS                    Video ; Serve Safe    -10
English IV         and symptoms                      CAMPYLOBACTERIOSIS       WHAT FBI IS ASSOCIATED WITH        CONTROLING            Culinary Essentials
110.45             *identify potentially hazardous   BACILLUS CEREUS          CONTAMINATED WATER AND             TIME AND TEMP          p. 154-166 & 393
B 4 B, C, D, G, H, foods                             GASTROENTERITIS          POULTRY PRODUCTS
                   * identify temp. danger zone
8 F, G, H                                            STAPHYLOCOCCAL           HOW DO YOU GET AMNESIC             PREVENTION OF         SERVE SAFE FOOD HANDLER p
                   * identify conditions that
                   promote rapid bacterial           PARASITIC ILLNESS        SHELLFISH POISONEING               CROSS                 Culinary Essentials
Science 112.34     growth                            CYCLOSPORIASIS           EXPLAIN THE PROCEDURES             CONTAMINATION         p. 176-188
8B,C                                                 SCROMBROID                                                                        Becoming a Foodservice Professional
                                                                              TOCONTROL TIME TEMP ABUSE.
11B,C,D,                                                                                                                                p. 110-113
                                                                              DEMONSTRATE THE PROPER HAND                              Professional Cooking 6th
                                                                              WASHING PROCEDURES                                       P.18;33-34,56,26-27,786-789
                                                                              HOW IS CROSS CONTAMINATION
Social Studies                                                                PREVENTED IN THE KITCHEN
22C
23B
20D
Math 111.36        §130.226. Culinary Arts
                   (2)B,C,(4) B                        CHEMICAL               WHAT FOODBORNE ILLNESS IS          Food Safety VII,     Culinary Essentials
English IV         *Prepare and serve food safely      CONTAMINATION          CAUSED BY CONTAMINATION?           VIII, IX, X           p. 140-147
110.45             *maintain minimum standards and PHYSICAL                   WHAT ARE SANITATION GUIDELINES     CLEANING AND         Becoming a
B 4 B, C, D, G, H, follow procedures correctly at each CONTAMINATION          THAT MUST BE POSTED IN FOOD        SANITATION           Foodservice
  8 F, G, H        step in flow of food                BIOLOGICAL                                                                     Professional
                                                                              ESTBLISHMENTS
                   * identify the minimum safe
B15 A,B,C,                                             CONTAMINATION          WHEN IS GLOVE USE REQUIRED IN      JOB SPECIFIC           p. 333-339;133-146
                   temperatures in food prep and
                   holding                             GASTROINTESTINAL       FOOD PRODUCTION AND WHEN NOT.      GUIDELINES           Professional Cooking
                                                                                                                                        th
Science 112.34                                         ILLNESS                                                                        6
11B,6C                                                 LESION INFRCTIONS      WHAT IS YOUR VIEW OF GLOVE USAGE                        P.36-37
112.35C1B,C,A                                          PATHOGEN HOST          EXPLAIN THE MANAGERS ROLE IN
                                                       HEPATITIS              KEEPING FOOD SAFE.
Social Studies
22C
23B
20D


 3                                                                                                                   Developed 2009
                                                                            Career & Technology
                                                                        Introduction to Culinary Arts



Unit Name       WORK PLACE SAFETY /WEIGHT          Second 6 Weeks 1st & 2nd six weeks
MEASURE/ STANDARD RECIPES
    Academic      CTE TEKS      Content/Vocabulary           Guiding Questions                                             Activities       Resources and
 Alignment with
       TEKS                                                                                                                                  Web links
                    §130.226. Culinary Arts                                                                         .
Math                                                        FLOW OF FOOD           EXPLAIN THE PRO’S OR CON'S OF    Pasta lab              Culinary Essentials
                    (6)A                                    IRRADIATED FOODS       IRRADIATION OF FOOD.             Sanitation practices    p. 140-147
English IV          *define training in foodservice         SOLID WASTE            WHAT WAS THE IMPACT OF THE 1906                         Becoming a
110.45             environment                              GENETICALLY            FOOD AND DRUG ACT? HOW DOES THIS                        Foodservice
B 4 B, C, D, G, H, *identify at least three results of      ENGINEERED FOOD        AFFECT OUR LIVES TODAY?          Work Place Safety      Professional
8 F, G, H          ineffective training                                            HOW DO SANITATION AND SAFETY     I, II,                   p. 333-339;133-146
                    * list elements of effective training                                                           Video:                 Professional Cooking
                    program
                                                                                   INSPECTIONS IMPROVE FOOD                                  th
Science 112.35                                                                     QUALITY.                                                6
                    *list factors in selecting a trainer
C1A,B                                                                              DISCUSS HOW PH SCALE WILL AFFECT                        P.36-37
3E,D                                                                               SANITATION


Social Studies
22C
23B
20D
Math 111.36
M.1 A               §130.226. Culinary Arts          RECIPE                        EXPLAIN THE ROLE AND IMPORTANCE      Weight and         Culinary Essentials
M.5 A,B,C,          (3)C;(4)A.E.F                    STANDARDIZED                  OF STANDARDIZED RECIPES.             Measure             p. 298-303;303-313
M.2 B               *Describe advantages of          QUALITY CONTROL               CONTRAST FORMULAS AND RECIPES        Standard Recipes   Becoming a
                    measuring by weight              YEILD                         DISCUSS WHY AND WHEN YOU WILL        CaH website        Foodservice
                    *site common units of measure    PORTION SIZE                  USE EACH IN THE KITCHEN.                                Professional
                    *compute recipe yield            BAKING FORMULA                                                     Measuring           p.180-188;
                                                                                   DESCRIBE THE PARTS AND
English IV          *Read and execute written recipe BAKER’S PERCENTAGE                                                 techniques         Professional Cooking
                    *identify importance, components                               IMPORTANCE OF THE ELEMENTS IN A                           th
110.45                                               SCALE                         RECIPE.                              Cowboy cookies     6
                    and limitations of standardized
B 3 A,B,,C          recipes                          EQUIVALENTS                   WHEN PREPARING A STANDARDIZED                           P. 56-57,96-107
B 8 B, H,                                            PERCENTAGES                   RECIPE, DOES THE CHEF NEED TO USE
B7 E,                                                INGREDIENTS                   ANY PERSONAL JUDGMENT?
                                                     MASS                          IS A RECIPE PERFECT FOR ALL COOKS/
Science112.35                                        VOLUME                        WHAT ARE THE LIMITATIONS OF A
4A,C,D
                                                                                   STANDARDIZED RECIPE?
9B,

Social Studies22C
23B
20D

 4                                                                                                                         Developed 2009
                                                                    Career & Technology
                                                                Introduction to Culinary Arts



Unit Name              FOOD SCIENCES/NUTRITION
                                                                     Second 6 Weeks 3rd & 4th six weeks.
    Academic                 CTE TEKS             Content/Vocabulary           Guiding Questions                 Activities        Resources and
 Alignment with
     TEKS                                                                                                                           Web links
                    §130.226. Culinary Arts          FOOD SCIENCE                                             . FOOD SCIENCE      Culinary Essentials
Math                (9) F ,G,H                       NUTRITION              EXPLAIN THE SIX CATEGORIES FO     NUTRITION            p. 254-275,551-558
111.32. Algebra                                      Human Digestion        NUTRIENTS AND PURPOSE OF EACH.    Human Digestion     Becoming a
                *demonstrate knowledge of            Carbohydrates          DESCRIBE THE SOURCES AND          Carbohydrates       Foodservice
                human digestive system               Fats                   FUNCTIONS FO EACH NUTRIENT,       Fats                Professional
English IV      *discuss simple and complex          LEGUMES                IDENTIFY MEALS THAT PROVIDE ALL                         p. 256-264
                carbohydrates                        AMINO ACIDS                                              Mayo demo           Professional Cooking
110.45                                                                      THE NUTRIENTS.
                * discuss and compare forms                                                                                         th
B 7 B, D, C,                                         CHOLESTEROL            DISCUSS COOKING METHODS THAT                          6
                of fiber
B 8 B, A, G, F, * define lipid, fat and triglyceride SATURATED FATS         ENHANCE THE NUTRIENT VALUE OF     Pasta cooking tech. P. 118--127
                and discuss how the are digested, MONOUNSATURATED FAT       FOODS.                            Cold
Science 112..34 absorbed and metabolized             HYDROGENATION          DESCRIBE TYPE AND USE OF FOOD
9A,B,C,D                                                                    ADDITIVES

Social Studies
Math
                    §130.226. Culinary Arts      FOOD SCIENCE               ADDITIVE THAT HELP PRESERVE MEAT FOOD SCIENCE
English IV                                       NUTRITION                  ARE ESSENTIAL IN WHICH TYPES?    NUTRITION           Culinary Essentials
110.45              * discuss the functions of   Proteins                   IDENTIFY PRIMAL AND FABRICATED Proteins               p. 526-542
B 9 D,              proteins, their structure,   Cuts of Beef               CUTS OF MEAT AND DESCRIBE.       Cuts of Beef        Becoming a
B 4 B,C,D,          where the occur and there    BEEF U                     IDENTIFY THE QUALITY             BEEF U              Foodservice
B 7 A, B, C,        role in a healthy diet                                                                                       Professional
                    *discuss how proteins are    CURING MEATS               CHARACTERISTICES FO MEAT.
                                                                            EXPLAIN THE TECHNIQUES USED TO                         p. 260-261
Science 112.34
                    digested, absorbed and       PROCESSING                                                                      Professional Cooking
                    metabolized                                             PROCESS MEATS.                                         th
9A,B,C,D 12C                                                                DEMONSTRATE KNOWLEDGE OF                             6
112.36                                                                      APPROPRIEATE STORAGE                                 P. 121
11A,B,.C,E                                                                  PROCEDURES OF MEAT. EXPLAIN THE                      BEEF U CURRICULM
                                                                            IMPORTANCE AND DIFFERENCES.                          SET
Social Studies22C
23B
20D




 5                                                                                                               Developed 2009
                                                                        Career & Technology
                                                                    Introduction to Culinary Arts


Unit Name            NUTRITION PROTEINS                 Second 6 Weeks 5th & 6th six weeks
    Academic            CTE TEKS     Content/Vocabulary           Guiding Questions                              Activities    Resources and
 Alignment with
     TEKS                                                                                                                       Web links
                  §130.226. Culinary Arts                                                                        .
Math                                                  SHRINKAGE                DESCRIBE THE NUTRITINAL
English IV        * discuss the functions of          MARBELING                COMPOSITION OF MEAT.              FOOD         Culinary Essentials
110.45            proteins, their structure,          FAT CAP                  DESCRIBE THE INTERNAL STRUCTURE   SCIENCE       p. 526-542
B 9 D,            where the occur and there           BARDING                  OF MEAT.                          NUTRITION    Becoming a
B 4 B,C,D,        role in a healthy diet              LARDING                                                    Proteins     Foodservice
                  *discuss how proteins are                                    DESCRIBE THE QUALITY GRADES OF
B 7 A, B, C,                                          COLLAGEN                 MEAT                              BEEF U       Professional
                  digested, absorbed and
Science 112.38    metabolized                         ELASTIN                  DESCRIBE THE PROCESS OF AGING                    p. 260-261
B6C,D             * discuss the function of protein   PRIMAL CUTS              MEAT.                                          Professional Cooking
                                                                                                                                th
                  from poultry and plant sources.     FABRICATED CUTS          EXPLAIN THE HISTORY BEHIND                     6
Social Studies                                                                 BUTCHERING MEAT.                               P.121-127
22C                                                                            HOW HAS THE INDUSTRY EVOLVED?
23B
                                                                               WHAT IS THE DIFFERENCE BETWEEN
20D
                                                                               WET AND DRY AGING OF MEAT FOR
                                                                               THE FOODWERVICE INDUSTRY
                                                                               WHAT TYPE OF RESTAURANT IS MOST
                                                                               LIKELY TO SERVE AGED MEAT/ WHY?
Math
English IV        §130.226. Culinary Arts                                      WHY USE DRY COOKING TECHNIQUES                 Culinary Essentials
110.45                                                BASTE                    WHEN PREPARING POULTRY?        CHICKEN LAB      p. 508-516
B 9 D,            * discuss the function of protein   PRESURE FRY              WHAT A VARIOUS METHOD FO MOIST QUESADILLA      Becoming a
B 4 B,C,D,        from poultry and plant sources      POULTRY                  COOKING/                                       Foodservice
B 7 A, B, C,                                          DRY HEAT                 WHAT IS THE PROCEDURE FOR                      Professional
                                                      MOIST HEAT               CARVING A ROASTED OR BAKED                       p.
Science112.38                                                                  POULTRY?                                       Professional Cooking
                                                                                                                                th
B6 C,D,                                                                                                                       6
Social Studies                                                                                                                P.




 6                                                                                                               Developed 2009
                                                                          Career & Technology
                                                                      Introduction to Culinary Arts


Unit Name             NUTRIENTS/ LABELING                 Third 6 Weeks 1st & 2nd six weeks
     Academic            CTE TEKS      Content/Vocabulary          Guiding Questions                                     Activities        Resources and
  Alignment with
      TEKS                                                                                                                                  Web links
                   §130.226. Culinary Arts                                       IDENTITY VARIOUS TYPES OF SOUPS .                        Culinary Essentials
Math                                                     FOOD SCIENCE            DECRIBE HOW TO PREPARE SOUPS    Vegetable and             p. 469-478
                   9) G,H                                NUTRITION II            DEMONSTRATE GARNISHES FOR SOUPS stock production         255-262
English IV         *recognize and describe the           VITAMINS MINERALS,      EXPLAIN HOW TO STORE AND REHEAT FOOD SCIENCE             Becoming a
110.45             function of common water or fat       WATER                   SOUPS TO PREVENT FOOD BORNE     NUTRITION II             Foodservice
B 7 B, D, C,       soluble vitamins                      CONSUMM’E               ILLENESS.                       VITAMINS                 Professional
                   *discuss role of vitamins and         BISQUE
B 8 B, A, G, F,
                   minerals in the diet                                          DESCRIBE HOW TO MAKE SOUP USING MINERALS,                  p.
Science                                                  CHOWDER                 COMMERCIAL BASES.               WATER                    Professional Cooking
                   *discuss role of water in the diet.                                                                                      th
112.37                                                   SWEATING                                                                         6
C4B,A,G                                                  CLARIFY
Social Studies                                           RAFT
                                                         VICHYSSOISE
Math
                   §130.226. Culinary Arts           DIETARY VALUES              EXPLAIN THE PURPOSE FO THE          FOOD SCIENCE         Culinary Essentials
English IV                                           NUTRIENTS DENSE             DIETARY GUIDELINES FOR AMERICAN,    NUTRITION II          p. 263-270,
110.45             11 A, C,                          GLYCOGEN                    EXPLAIN WHY WE USE NUTRITIONA L     Food labels          Becoming a
B 3 A,B,,C         *Demonstrate ability to read food DEHYDRATION                 LABELING,                           Food Guide           Foodservice
B 8 B, H,          labels                            VEGETARIANS                 DESCRIBE THE FOOD GUIDE AND HOW     Pyramid              Professional
B7 E,              * recognize the components of the LACTO VEGETARIANS           IT HAS CHANGED OVER THE PAST 2O                           p.
                   Food Guide Pyramid and relate it LACTO OVO                    YEARS. DESCRIBE THE CHANGES AND     Pastry and filling   Professional Cooking
Science            to you meal planning              VEGETARIANS                                                     production           6
                                                                                                                                            th
                                                                                 THE PURPOSE FOR THEM.
112.36                                               VEGANS                      DESCRIBE HOW AGE, ACTIVITY LEVEL,                        P.
C4,A,B.G                                             PHYTO CHEMICALS             LIFESTYLE, AND HEALTH INFLUENCE
                                                                                 DIETARY NEEDS.
Social Studies                                                                   APPLY KNOWLEDGE OF SPECIAL
                                                                                 DIETARY NEEDS TO MENU PLANNING.




 7                                                                                                                       Developed 2009
                                                                      Career & Technology
                                                                  Introduction to Culinary Arts

Unit Name PROTEIN COAGULATION/ EQUIPMENT       Third 6 Weeks 3rd & 4th
    Academic    CTE TEKS    Content/Vocabulary          Guiding Questions                                           Activities        Resources and
 Alignment with
      TEKS                                                                                                                             Web links
                  §130.226. Culinary Arts                                                                       .
Math              28 C,D,E                          MENU                     EXPLAIN THE ROLE OF A MENU         Egg cookery          Culinary Essentials
English IV        *Demonstrate ability to read food ENTRÉE                   DESCRIBE THE FACTORS THAT                                p. 279-297
110.45            labels                            FIXED MENU               INFLUECE MENUS.               C    Caramelization       Becoming a
B 7 B, D, C,      * recognize the components of the CYCLE MENU               DESCRIBE THE VARIOUS TYPES OF      of sugar             Foodservice
B 8 B, A, G, F,   Food Guide Pyramid and relate it A’ LA CARTE MENU          MENUS AND THE REASON THEY ARE                           Professional
                  to you meal planning              SEMI-A’ LA CARTE                                            Menu planning          p.
                                                                             USED.
Science                                             TABLE D’ HOTE                                                                    Professional Cooking
                                                                                                                                       th
                                                    PRIX FIXE                                                                        6
Social Studies                                      CONTINENTAL                                                                      P.
                                                    ACCOMPANIMENTS
Math              §130.226. Culinary Arts                                                                       Equipment
English IV                                            REDIATION              EXPLAIN NSG STANDARDS AS APPLIED   Identification andCulinary Essentials
110.45            (30 A,B,C                           CONVECTION             TO COOKWARE.                       Operation I        p. 212-222
B 3 A,B,,C        *identify and name selected         MICROWAVE              DETERMINE WHICH HAND TOOL FOR A    Equipment         Becoming a
B 8 B, H,         hand tools and functions            STEAM TABLE            TASK.                              Scavenger Hunt    Foodservice
B7 E,             *identify frequently-used           BAIN MARIE                                                                  Professional
                  small equipment and large
                                                                             SELECT BOOKWARE BASED ON ITS
                                                      PROOFING CABINET       HEAT TRASFER RATING AND SPECIFIC   Beef Souvlaki and P219-251
                  equipment
Science           *demo basic rules for safe          SMALLWARE              USE                                Tzatziki          Professional Cooking
                                                                                                                                    th
112.35            operation, cleaning and small       HAND TOOLS             WHAT ARE THE PROPER CLEANING                         6
B 11A,D,E         wares.                              PARISIENNE SCOOP       AND SANITATION METHOD USED FOR     Beef Souvlaki and P. 43-61
                                                      COOKWARE               SMALLWARE/                         Tzatziki
Social Studies                                        HEAT TRANSFER          IDENTIFY SMALL WARE AND ITS
                                                      CONDUCTION             USAGE.
                                                                             IDENTIFY INDUSTRIAL EQUIPMENT
                                                                             AND PROPER USE OR MAINTAINCE.




 8                                                                                                                 Developed 2009
                                                                        Career & Technology
                                                                    Introduction to Culinary Arts
Unit Name       Cold Platters/ Hors d’oeuvre            Third 6 Weeks 5th & 6th
/Appetizers / CAREERS
    Academic       CTE TEKS          Content/Vocabulary          Guiding Questions                                  Activities       Resources and
 Alignment with
      TEKS                                                                                                                            Web links
                    §130.226. Culinary Arts                                                                     . Cold Platters
Math                                                    SINGLE FOOD            EXPLAIN WHEN TO SERVE HORS       Hors d’oeuvre       Culinary Essentials
English IV          (2)B,C,(4) B                        HORS D’OEUVRE          D’OEUVRES AND APPETIZERS.        Appetizers           p. p.426-433 ;479-
110.45              *Prepare and serve food safely      CANAPE’                LIST AND DESCRIBE TYPES OF BOTH.                     481
B12, B, C, F,       *maintain minimum standards and FINGER FOOD                HOW DO YOU PREPARE PARTY FOODS Assign project on     Becoming a
B15 A, B, C, E,     follow procedures correctly at each LINER                  USING ITEMS IN THE HOME/         food service        Foodservice
                    step in flow of food                CRUDITE’
                    * identify the minimum safe                                WHAT IS THE DIFFERENCE BETWEEN, careers due          Professional
Science                                                 ANTIPASTO              RELISH, ANTIPASTO AND CRUDITE’?  January 5-9           p. 306-314
                    temperatures in food prep
                                                        APPETIZER              DESCRIBE DIFFERENT TYPES OF      Cold Platters
                                                        BROCHETTES             SERVICE AND ON WHICH OCCASION TO Hors d’oeuvre       Professional Cooking
                                                                                                                                      th
                                                        RUMAKI                 USE EACH.                        Appetizers          6
                                                                                                                                    P.592-599
Social Studies                                                                                                   Party foods and
                                                                                                                 candy making
                                                                                                                 Pin wheels
                                                                                                                 Lady bug
                                                                                                                 Canapés
                                                                                                                 Fancy sandwiches
Math                §130.226. Culinary Arts
English IV                                          BRIGADE                    WHAT POSITION IS IN CHARGE OF     Career exploration
110.45              (30 A,B,C                       CROSS TRAIN                VARIOUS AREAS OF THE KITCHEN /    Presentation of    Culinary Essentials
B 17 F,             *identify and name selected     SOUS CHEF                  WHAT TYPE OF EDUCATION IS         projects over       p. 16-35
B 16, E, B, A, G,   hand tools and functions        GARDE MANGER               REQUIRED FOR POSITIONS IN THE     careers available Becoming a
                    *identify frequently-used       VENDOR                                                                          Foodservice
                                                                               INDUSTRY?
                    small equipment and large
Science                                             APPRENTICE                 WHERE IS THE MOST AFFORDABLE      Pizza              Professional
                    equipment
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                    wares.                                                     WHAT ARE SOME WAYS THAT YOU                          6
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