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					                                                       Foods II – Planning Guide (2007)
Date             SCS Objective              Content            Essential Question(s)                Performance Tasks                  SBE Course Tools
                                                                                                  Assessment Strategies
        12.01: Summarize project   Resources                  How do our resources        Brainstorm a list of project concerns.       Structures
        concerns and options.        Facilities               and circumstances           Determine which concerns will aid and/or
        (C2)                         Time                     influence the probability   hinder development of the SBE.               Broken Squares
                                     Skills                   of success for the SBE
                                   Identify concerns          project?                    Brainstorm a list of school and              Brainstorming
                                                                                          community resources. Determine which
                                                              How do facilities and       resources will impact the development of     Affinity Diagram
                                                              equipment influence         the SBE.
                                                              our ability to produce                                                   Implementation
                                                              and sell a product for a    Brainstorm a list of group members’          Roles and
                                                              SBE?                        skills. Determine which skills will impact   Responsibilities
                                                                                          the development of the SBE.
                                                              How does our skill level                                                 Advisory Council
                                                              influence our ability to    Conduct a lab inspection to determine
                                                              produce and sell a          how lab equipment and facility layout will
                                                              product for a SBE?          aid and/or hinder the development of the
                                                                                          SBE.

        12.02: Set goals for an    Product design             How do we know if our       Set financial goals for a class business.    Smarties
        entrepreneurial project.   Opportunity recognition    goals are SMART?            Brainstorm ideas for possible uses of
        (C3)                       Concept investigation                                  any profits made. Follow guidelines          SBE Feasibility
                                     Feasibility study        What standards do we        found in the Production Work                 Scan
                                     Product mix              desire for our              Handbook.
                                   Development of prototype   product/service?                                                         Goal Post
                                   Product standards                                      Using a variety of computer programs,
                                   Production standards       What production             design business cards, receipts, and         Principal/Entreprene
                                                              standards will ensure a     order forms for the class project. Include   ur
                                                              safe and marketable         in your portfolio.
                                                              product?                                                                 SWOT Your
                                                                                          Design a menu, a floor plan, an              Business Idea
                                                              What opportunities          advertising flyer, and a drawing of the
                                                              exist in our school and     outside of a student-designed business,
                                                              community for a SBE?        including an outdoor sign. Projects
                                                                                          should become part of a portfolio and
                                                                                          SBE Business Plan.




Connie Burgess                                                                                                                                            1
                                                        Foods II – Planning Guide (2007)
        1.01: Outline food safety   Dangers of FBI              How can FBI be            Develop SOP’s for:
        issues.                     Prevention of FBI           prevented through the       Hand washing
        (C2)                        How foods become unsafe     actions of food service     Eating, drinking and
                                    Practices for ensuring      workers?                      smoking
                                    safety                                                  Return to work after illness/injury
                                                                How does food become        Hygiene
                                                                unsafe in production?
                                                                                          Determine whether or not the food
                                                                How can FBI result in     product selected for the SBE is
                                                                loss of business          potentially hazardous.
                                                                potential and increased
                                                                business expense?         Case Study
                                                                                          (ServSafe Essentials 1-13)

        1.02: Summarize types of    Microbial contaminants      How can microbial         Choose a recipe for potential use in the
        food contaminants.          FB Infection/Intoxication   contamination be          SBE. Analyze the recipe’s ingredients
        (C2)                                                    controlled in food        and directions to identify potential for
                                                                products?                 microbial contamination and microbial
                                                                                          growth during preparation. Create a
                                                                How are some products     chart to display findings.
                                                                more pre-disposed to
                                                                bacterial                 Case Study
                                                                contamination?            (ServSafe Essentials 2-23)
                                                                (FATTOM)
        1.03: Explain foodborne     Types of FB contamination   How can biological,       Create a checklist of safe food handling
        contaminants and food       Food allergies              chemical and/or           practices/policies that will prevent
        allergies.                                              physical contaminants     physical and chemical contamination.
        (C2)                                                    result in FB illness or   (ServSafe Essentials 3-17)
                                                                injury?
                                                                                          Perform an inspection of your facility
                                                                                          identifying possible sources of physical
                                                                                          and chemical contamination. Create a
                                                                                          checklist for prevention and corrective
                                                                                          measures.

                                                                                          Case Study
                                                                                          (ServSafe Essentials 3-15)




Connie Burgess                                                                                                                       2
                                                           Foods II – Planning Guide (2007)
        1.04: Review food                                         How can your personal     Create SOP’s for hand-washing              Drum roll Please
        handlers responsibilities in   How food handlers          actions contaminate       practices/requirements. Create a poster
        preventing contamination       contaminate foods          food?                     for display in the lab and/or a PP
        of food.                                                                            presentation/video for training
        (C3)                           Components of a personal   How is personal           employees.
                                       hygiene program            hygiene a critical
                                                                  protection measure for    Create SOP’s for work attire/uniforms.
                                                                  preventing FBI?
        (Relationship to: Obj. 2.05                                                         Create SOP’s for return to work after an
        – HACCP Pre-requisite                                     How can you               injury or illness.
        program)                                                  demonstrate to
                                                                  customers that your       Case Study
                                                                  business has the          (ServSafe Essentials 4-17)
                                                                  proper knowledge, skill
                                                                  and attitude toward
                                                                  hygiene?




Connie Burgess                                                                                                                                        3
                                                         Foods II – Planning Guide (2007)
Date             SCS Objective                Content              Essential Question(s)            Performance Tasks                 SBE Course Tools
                                                                                                  Assessment Strategies
        2.01: Explain procedures    Purchasing and receiving       How can you properly     Demonstrate how to calibrate and read
        involved in purchasing,     principles                     monitor and control      thermometers.
        receiving, and inspecting   Receiving and inspecting       time and temperature
        food.                       food                           throughout the           Create a record keeping system to
        (C3)                        Monitoring time and            production process?      monitor and verify temperatures.
                                    temperature                                             (cooking, holding, storing)
                                                                   What “agreed upon”
                                                                   standards should your    Create SOP’s for monitoring the
                                                                   delivered inventory      exposure time and temperature for
                                                                   meet?                    inventory during receiving, storage and
                                                                                            preparation.

                                                                                            You’re the Boss
                                                                                            (ServSafe Essentials 5-22)

                                                                                            Case Study
                                                                                            (ServSafe Essentials 5-21)
        2.02: Examine food          Storage guidelines for         How can food be stored   Develop storage SOP’s for SBE
        storage guidelines.         refrigerated, dry and frozen   to prevent cross         inventory items (dry, refrigerated,
        (C3)                        foods                          contamination?           frozen).

                                                                   How can FIFO increase    Inspect storage facilities to analyze
                                                                   product safety and       current storage methods. Make
                                                                   quality and reduce       suggestions/interventions for
                                                                   inventory costs?         improvement.

                                                                                            Case Study
                                                                                            (ServSafe Essentials 6-12)
        2.03: Apply safety          Thawing food                   How can cross-           Develop preparation SOP’s for salad
        procedures involved in      Preparing hazardous foods      contamination be         recipes, recipes containing eggs and
        food preparation.           Cooking food                   prevented?               recipes containing uncooked fruits and
        (C3)                        Cooling food                                            vegetables (garnishes?).
                                    Storing cooked foods           How can reheating to
                                    Reheating potentially          165 F for 15 seconds     Develop preparation SOP’s for
                                    hazardous food                 increase the safety of   monitoring cooking temperatures and
                                                                   hot-held food?           storage temperatures of food products.
                                                                                            (ServSafe Essentials 7-22)

                                                                                            Develop food safety checklists for
                                                                                            various work stations.

                                                                                            Case Study
                                                                                            (ServSafe Essentials 7-17)
Connie Burgess                                                                                                                                      4
                                                         Foods II – Planning Guide (2007)
        2.04: Determine rules for   Rules for holding food       How do service            Develop SOP’s for keeping hot products
        holding and serving food    Rules for serving food       practices impact food     and cold products safe during service.
        safely.                     Off-site transport and       safety?
        (C3)                        service                                                Develop SOP's for service and storage
                                                                 How are quality and       of equipment.
                                                                 food safety related?
                                                                 Conflicting?              Case Study
                                                                                           (ServSafe Essentials 8-14)

        2.05: Interpret the         Developing a HACCP plan      How do pre-requisite      Develop a HACCP plan.
        HACCP concept.              Identifying CP’s and CCP’s   programs protect food     (ServSafe Essentials 9-21 – 9-22)
        (C2)                                                     throughout the
                                                                 production process?          1. Identify CP’s and CCP's
                                                                                                 throughout the production of the
                                                                 How are CP’s and                SBE food product(s).
                                                                 CCP’s paramount to           2. Establish critical limits for
                                                                 controlling food safety         CCP’s.
                                                                 throughout the               3. Establish monitoring
                                                                 production process?             procedures.
                                                                                              4. Identify corrective actions.
                                                                                              5. Set up a record keeping
                                                                                                 documentation system.
                                                                                              (Covers Obj.’s 1.01-2.04)

                                                                                           Case Study
                                                                                           (ServSafe Essentials 9-17)




Connie Burgess                                                                                                                      5
                                                             Foods II – Planning Guide (2007)
 Date         SCS Objective                 Content               Essential Question(s)                Performance Tasks                    SBE Course Tools
                                                                                                      Assessment Strategies
          3.01: Outline facility   Equipment sanitation          How are well designed,      Clean Team Competition
          sanitation and pest      standards                     sanitary facilities and     (ServSafe Essentials 10-43)
          management.              Cleaning/sanitizing           equipment related to
          (C2)                     Ware washing                  food safety?                Develop SOP’s for the cleaning/sanitizing
                                   Storing utensils and                                      of equipment/facilities/dishware.
                                   tableware                     How does NSF/UL rated
                                   MSDS                          equipment reduce the        Create a “flow of work” diagram identifying
                                   Cleaning program              potential for FBI?          traffic patterns and flow of food in the SBE
                                   Pest identification and                                   facility.
                                   control                       How are cleaning and
                                                                 sanitizing different?       Create a notebook of MSDS’s for
                                                                                             chemicals used in the SBE lab.

                                                                                             Create an Integrated Pest Management
                                                                                             Plan for the SBE.

                                                                                             Perform a Pest Prevention Inspection.
                                                                                             (ServSafe Essentials 10-45)

                                                                                             Case Study
                                                                                             (ServSafe Essentials 10-39)


          3.02: Discuss the food   Regulation systems            How do regulatory           Conduct an inspection of your
          inspection process.      (local, state and federal)    agencies at the local,      establishment using an approved
          (C2)                     Food Code                     state and national level    inspection form.
                                   Inspection process            play an important role in
                                                                 food safety?                Inspection Report Review and Preview
                                                                                             (ServSafe Essentials 11-7)
                                                                 How can food
                                                                 establishments best be
                                                                 prepared for the food
                                                                 service inspection
                                                                 process?




Connie Burgess                                                                                                                                           6
                                                      Foods II – Planning Guide (2007)
Date             SCS Objective             Content            Essential Question(s)              Performance Tasks                    SBE Course Tools
                                                                                              Assessment Strategies
        4.01: Demonstrate knife   Parts of a knife           How do knife skills        Prepare sample cuts of various
        skills commonly used in   Types of knives            increase aesthetic         vegetables. Select a recipe for which
        preparation.              Skills/cuts                appeal and profitability   each cut could be used to create visual
        (C3P)                     Safety                     of food products?          appeal and describe your choices.
                                  Knife care
                                                             How do we determine        Conduct market research to determine
                                                             what type of knife to      the sales potential of a chosen recipe
                                                             use for a specific task?   prepared with specialty cuts/garnishes
                                                                                        versus one prepared without specialty
                                                             How can we ensure          cuts/garnishes. Display findings on a
                                                             safe use, cleaning and     computer-generated graph. Based on
                                                             storage of knives?         results, develop production standards
                                                                                        for the product marketed in the SBE.

        4.02: Use garnishes       Garnishing tools           How are garnishes          Using magazine pictures of various
        appropriate for food      Tool applications/use      made?                      garnishes, identify different tools used
        service.                  Use of garnishes                                      to make the garnishes. Describe how
        (C3P)                                                How do garnishes           each tool is used to prepare the
                                                             improve the aesthetic      garnishes. Include garnishes made with
                                                             appeal and sales           the following tools: channel knife, fluting
                                                             potential of food          knife, melon baller, paring knife,
                                                             products?                  vegetable peeler, zester, pastry bag
                                                                                        tips, and icing spatula. Demonstrate
                                                             How can we determine       and explain their uses to the class.
                                                             if garnishes are
                                                             appropriate?               Select and demonstrate the use of
                                                                                        appropriate tools to make several
                                                                                        garnishes that could be used with the
                                                                                        SBE project. Select and prepared
                                                                                        garnishes for breads, cakes, beverages,
                                                                                        salads, soups, and pastries.
                                                                                        Choose a garnish to enhance the
                                                                                        product marketed in the SBE. Use a
                                                                                        class-developed rubric to assess
                                                                                        aesthetic appeal and appropriateness.




Connie Burgess                                                                                                                                     7
                                                       Foods II – Planning Guide (2007)
Date             SCS Objective              Content            Essential Question(s)                   Performance Tasks                 SBE Course Tools
                                                                                                    Assessment Strategies
        5.01: Experiment with the   Ingredients               How do ingredients and        Compare what effect sugar and salt          Developing a Taste
        preparation of yeast        Leavening agents          preparation techniques        have on yeast as it proofs. Record the      Test Survey
        dough.                      Food science principles   affect the quality of yeast   results of the proofing action of one of
        (C3P)                       Methods of preparation    bread products?               the types of yeast by dividing a packet     Figuring Recipe
                                    Evaluation                                              of yeast equally into four containers       Production Cost
        Incorporate Unit A and                                How do salt, sugar, and       holding ½ cup of water at the proper
        Unit C Competencies.                                  temperature affect yeast      temperature. In the first container add     Perseus On-line New
                                                              growth?                       ¼ t. sugar, in the second add ¼ t. salt,    Product Survey
                                                                                            in the third add ¼ t. sugar and salt, and   Generator
                                                              How can we determine if       in the fourth do not add anything.
                                                              our yeast bread is a high     Share the results with the class. What
                                                              quality product?              conclusions can you make from the
                                                                                            findings? Develop production
                                                              How do we determine the       standards for the use of salt and sugar
                                                              best preparation method?      based on results.

                                                              How can we determine          Determine the effect that water
                                                              appropriate packaging?        temperature has on yeast by testing
                                                                                            three containers of water with
                                                                                            temperatures at 150F, 110F, and
                                                                                            32F. Record your results and share
                                                                                            with the class. Determine production
                                                                                            standards for water temperature based
                                                                                            on results.
                                                                                             Demonstrate the proper technique for
                                                                                            kneading yeast bread. Prepare three
                                                                                            recipes of bread and knead one recipe
                                                                                            for five minutes, one recipe for ten
                                                                                            minutes, and one recipe for fifteen
                                                                                            minutes. Conduct a taste test survey
                                                                                            on each variation. Determine
                                                                                            production standards for kneading time
                                                                                            based on results.




Connie Burgess                                                                                                                                            8
                 Foods II – Planning Guide (2007)

                                               Compare the techniques of preparation
                                               on products used for bread making.
                                               Prepare bread variations, to include
                                               box mix, bread maker recipe, and
                                               homemade. Evaluate each variation
                                               based on cost and production time.
                                               Conduct a blind taste test survey.
                                               Based on analysis of cost and sensory
                                               evaluation, select a product to market
                                               for the SBE product.

                                               Determine the characteristics desired
                                               in high-quality yeast breads. Develop a
                                               rubric for evaluating yeast bread.
                                               Include the rubric in your portfolio.
                                               Figure the unit cost of a single serving
                                               of yeast bread from a selected recipe.
                                               Figure a retail cost with a 50% markup.

                                               Practice scaling dough to assist with
                                               conforming yeast products to
                                               production standards for size and
                                               appearance. Take pictures for your
                                               portfolio.

                                               Experiment with shaping yeast rolls by
                                               Completing Lab Activity 99, Culinary
                                               Essentials Lab Manual, pg. 179-184.
                                               Conduct a market survey on each
                                               variation (braids, Parker House, and
                                               single knots). Determine which product
                                               to market for the SBE project based on
                                               results.

                                               As a class, explore methods used to
                                               package yeast breads. Evaluate each
                                               method for cost, durability, and ease of
                                               use. Create a packaging plan for the
                                               SBE project based on findings. Include
                                               the plan in your portfolio.




Connie Burgess                                                                            9
                                                      Foods II – Planning Guide (2007)
                                                                                       Practice making different types of yeast
                                                                                       breads for the SBE project. Suggested
                                                                                       yeast breads might include white, whole
                                                                                       wheat, multi-grain, and dried fruit-nut
                                                                                       breads. Use different sizes of baking
                                                                                       pans and methods of packaging the
                                                                                       product. Conduct a market survey and
                                                                                       taste test survey on each variation.
                                                                                       Determine which product to market for
                                                                                       the SBE project. Summarize with
                                                                                       pictures for your portfolio.
        5.02: Adapt yeast bread   Nutritional value         How do adaptations          Compare and record results of yeast         Developing a Taste
        recipes and products.     Substitutions             affect nutritional value    dough made with different types of          Test Survey
        (C3P)                                               and product quality?        flours. Complete a sensory evaluation
                                                                                        of the different products including         Figuring Recipe
                                                            How can substitutions       appearance, color, texture, smell, taste,   Production Cost
        Incorporate Unit A and                              and timesaving              and consistency. Determine product
        Unit C Competencies.                                techniques be best used     standards for the type of flour to use,     Perseus On-Line
                                                            to produce a marketable     based on results.                           New Product Market
                                                            product?                                                                Survey
                                                                                        Prepare bread products by using each
                                                                                       of the methods (batter, mixer, cool-rise,
                                                                                       and traditional). Conduct a taste test
                                                                                       survey. Determine production
                                                                                       standards for preparation methods
                                                                                       based on results. Summarize the
                                                                                       project and include in your portfolio.

                                                                                       Conduct a taste test survey on yeast
                                                                                       bread variations: homemade, ready-
                                                                                       made, and frozen yeast rolls. Evaluate
                                                                                       each variation on cost. Record results
                                                                                       in a computer-generated chart. Chose
                                                                                       a product for the live project based on
                                                                                       findings. Summarize for your portfolio.

                                                                                       Make bread using fruits, nuts, cheese,
                                                                                       herbs, and spices. Conduct a taste
                                                                                       test with the faculty. Use the
                                                                                       information to determine if this type of
                                                                                       food product would sell to your school
                                                                                       faculty. Summarize the information in
                                                                                       a computer-generated graph. Include
                                                                                       pictures and the graph in your portfolio.
Connie Burgess                                                                                                                                        10
                 Foods II – Planning Guide (2007)

                                               Use the computer software program,
                                               the Food Processor, to analyze the
                                               nutritional content of yeast bread
                                               selected for the SBE project. Create a
                                               nutrition label for a single serving of the
                                               selected product. Determine a cost-
                                               effective way to affix the label to the
                                               product.




Connie Burgess                                                                               11
                                                        Foods II – Planning Guide (2007)
Date             SCS Objective              Content             Essential Question(s)                   Performance Tasks                  SBE Course Tools
                                                                                                      Assessment Strategies
        6.01: Prepare cakes,      Cake types                    How do ingredients and       Choose a recipe for a frosted or filled      Developing a Taste
        fillings and frostings.   Preparation principles        preparation principles       cake. Investigate proper storage             Test Survey
        (C3P)                     Types of fillings/frostings   affect the cost and          methods based on the type of cake,
                                  Decorating equipment          quality of cakes, fillings   filling, and frosting. Determine whether     Figuring Recipe
                                  Decorating techniques         and frostings?               or not the cake could cause foodborne        Production Cost
        Incorporate Unit A and    Storage and holding                                        illness if not stored properly. Use the
        Unit C Competencies.      Packaging                     How can we determine         information to prepare a HACCP plan          Perseus On-Line New
                                  Cutting methods               proper storage and           for the SBE project. (ServSafe              Product Market
                                  Evaluation                    packaging?                   Essentials 9-1, 9-11).                       Survey
                                                                How can we determine
                                                                a consistent product in      Practice scaling batters to assure
                                                                terms of quality and         product conformity to production
                                                                size?                        standards for size and appearance.
                                                                                             (Culinary Essentials, pg. 681) Take
                                                                How can decorating           pictures for your portfolio.
                                                                techniques increase
                                                                visual appeal and            Demonstrate cake-decorating
                                                                marketability of cake        techniques with the four basic
                                                                products?                    decorating tips. Use the techniques
                                                                                             learned to decorate individual servings
                                                                                             of sheet cake with floral designs. Pair
                                                                                             with the Marketing class to prepare and
                                                                                             conduct a market survey to determine
                                                                                             if the target market prefers decorated
                                                                                             vs. undecorated cake. Also determine
                                                                                             if the target population is willing to pay
                                                                                             a higher price for the specialty item.
                                                                                             Take pictures for your portfolio.

                                                                                             Divide into teams. Prepare an
                                                                                             uncooked frosting. Demonstrate the
                                                                                             correct procedure for frosting a layer
                                                                                             and sheet cake. Develop a chart
                                                                                             illustrating appropriate techniques.
                                                                                             Indicate production standards for
                                                                                             appearance and the amount of frosting
                                                                                             that should be used.




Connie Burgess                                                                                                                                              12
                 Foods II – Planning Guide (2007)
                                               Divide into teams. Each team will
                                               prepare a variation of a shortened cake
                                               using the conventional method, the
                                               quick mix method, and box mix
                                               preparation. Bake the cakes using
                                               conventional, convection, and
                                               microwave ovens. Analyze the
                                               production cost of each cake based on
                                               production time and ingredient cost.
                                               As a class, perform a sensory
                                               evaluation of each variation. Display
                                               findings in a graph. Use this
                                               information to develop production
                                               standards for the SBE project.

                                               Divide into teams. Each team will
                                               select and bake a different type of
                                               cake: shortened, unshortened, pound,
                                               and chiffon. All students in the class
                                               should sample each type of cake, and
                                               complete a class-generated taste test
                                               survey. As a class, create a
                                               chart/graph to compare and contrast
                                               findings. Use this information to select
                                               a type of cake to produce for the live
                                               project based on the preferences of
                                               teens as the target market. Repeat the
                                               process with teachers and staff as the
                                               target market. Include research data in
                                               the form of a report in your portfolio.

                                               As a class, explore methods used to
                                               package cakes. Evaluate each method
                                               based on cost, durability, ease of use,
                                               freshness retention, and appearance.
                                               Create a packaging plan for the SBE
                                               project based on findings.




Connie Burgess                                                                            13
                                                         Foods II – Planning Guide (2007)
        6.02: Adapt cake, filling,   Substitutions              How do adaptations         Divide into teams. Select a cake             Developing a Taste
        and frosting recipes and     Equivalents                affect nutritional value   recipe. Based on projected sales             Test Survey
        products.                    Nutritional value          and product quality?       potential for one month, determine the
        (C3P)                                                                              amount of ingredients to purchase.           Figuring Recipe
                                                                How can substitutions      Contact a local distributor or retailer to   Production Cost
        Incorporate Unit A and                                  be best used to            price ingredients. Create an inventory
        Unit C Competencies.                                    produce a marketable       cost list based on calculations.             Perseus On-Line New
                                                                product?                                                                Product Market
                                                                                           Divide into teams. Each team will            Survey
                                                                                           prepare a conventional cake with one
                                                                                           of the following substitutions for fat:
                                                                                           pureed prunes, applesauce, liquid
                                                                                           pectin, yogurt, or prepared instant
                                                                                           pudding. Complete a nutritional
                                                                                           analysis on the product using the
                                                                                           computer software program, Food
                                                                                           Processor. As a class, perform a
                                                                                           sensory evaluation of each product.
                                                                                           Determine production standards for a
                                                                                           low-fat cake based on results.

                                                                                           Divide into teams. Prepare shortened
                                                                                           cakes using cake flour vs. all-purpose
                                                                                           flour. As a class, perform a sensory
                                                                                           evaluation to determine how the type of
                                                                                           flour used affects product quality.
                                                                                           Determine production standards based
                                                                                           on findings.

                                                                                           Divide into teams. Prepare test recipes
                                                                                           of uncooked frostings with one of the
                                                                                           following substitutions for fat: fat-free
                                                                                           cream cheese, low-fat cream cheese,
                                                                                           fat-free margarine, and low-fat
                                                                                           margarine. Complete a nutritional
                                                                                           analysis of the product using the
                                                                                           computer software program, Food
                                                                                           Processor. As a class, perform a
                                                                                           sensory evaluation of each product.
                                                                                           Based on results, choose a low-fat
                                                                                           frosting to market. Create a marketing
                                                                                           strategy to promote the low-fat/fat-free
                                                                                           product to the target population of
                                                                                           health- conscious consumers.
Connie Burgess                                                                                                                                            14
                                                        Foods II – Planning Guide (2007)

                                                                                           Use the computer software program,
                                                                                           Food Processor, to create a nutrition
                                                                                           label for a single serving of cake.
                                                                                           Determine a cost-effective way to affix
                                                                                           the nutrition label to the product.

        6.03: Examine marketing     Cultural/regional          How do cultural             Prepare American Buttercream                 Developing a Taste
        issues specific to cakes,   influences                 influences affect cake      Frosting, Italian Buttercream Frosting,      Test Survey
        fillings and frostings.     Trends                     products?                   and French Buttercream Frosting.
        (C3P)                       New products                                           (Culinary Essentials, pg. 682). Develop      Figuring Recipe
                                    New equipment              How do cakes play an        a rubric to evaluate the frostings based     Production Cost
        Incorporate Unit A and                                 important part in events    on taste, appearance, spreadability,
        Unit C Competencies.                                   of cultural significance?   and flavor. Develop a chart comparing        Perseus On-Line New
                                                                                           and contrasting the preparation              Product Market
                                                               How do trends and           methods, ingredients, and sensory            Survey
                                                               product development         appeal. Determine appropriate uses of
                                                               affect cake production?     each variation based on results.

                                                                                            Divide into teams. Research
                                                                                           techniques for cutting and serving
                                                                                           round layer cakes, sheet cakes, tube
                                                                                           cakes, loaf cakes, wedding cakes, and
                                                                                           cakes with sticky icing. Create a
                                                                                           computer-generated guide sheet to
                                                                                           illustrate and describe techniques and
                                                                                           tools used for each shape variation.
                                                                                           Use the guide sheet as a reference for
                                                                                           production standards.

                                                                                           Divide into teams. Collect photographs
                                                                                           and pictures of various wedding and
                                                                                           special occasion cakes. Create a
                                                                                           visual display illustrating trends in cake
                                                                                           structure, flavor, colors, and frosting
                                                                                           type. Conduct a market survey to
                                                                                           determine whether decorating trends
                                                                                           are appealing to the target market.
                                                                                           Use survey results to adapt cake
                                                                                           products for the SBE project.




Connie Burgess                                                                                                                                            15
                                                           Foods II – Planning Guide (2007)
Date             SCS Objective                Content                    Essential                      Performance Tasks                  SBE Course Tools
                                                                        Question(s)                   Assessment Strategies
        7.01: Prepare coffee and     Ingredients                  How do ingredients         Experiment with different methods for         Developing a Taste
        tea.                         Equipment                    and preparation            preparing coffee. Prepare a chart that        Test Survey
        (C3P)                        Storage and holding          principles affect the      shows the advantages and disadvantages
                                     Evaluation                   cost and quality of        of each method, the types of coffee grind     Figuring Recipe
        Incorporate Unit A and       Cultural influences          beverages?                 used for preparation, cost, and               Production Cost
        Unit C Competencies.         Trends                                                  convenience of each method. Prepare
                                     New products                 How can we                 coffee using each method. Compare the         Perseus On-Line
                                     Recipe adaptation            determine proper           cost and perform sensory evaluation of        New Product
                                                                  storage and                each method. Determine a preparation          Market Survey
                                                                  packaging?                 method to use for the product market in the
                                                                                             SBE project.
                                                                  How can we
                                                                  determine a consistent     Divide into teams. Each team will practice
                                                                  product in terms of        how to safely operate and clean each
                                                                  quality?                   piece of beverage equipment in the lab
                                                                                             such as a percolator, drip coffee maker,
                                                                  How can garnishes          cappuccino, and espresso machines.
                                                                  increase visual appeal     Practice preparing the beverages while
                                                                  and marketability of       learning to operate the machine. Develop
                                                                  beverages?                 a chart to post in the lab illustrating the
                                                                                             proper use, safety and cleaning of the
                                                                  How do cultural            machine.
                                                                  influences affect
                                                                  beverage products?         Working in lab groups, brew fine, medium,
                                                                                             and coarse grind coffees in percolators
                                                                  How do trends and          and drip coffee machines. Compare the
                                                                  product development        color, flavor, body, aroma and cost of the
                                                                  affect beverage            three brews. Make a chart showing the
                                                                  production?                comparisons. Does the grind make a
                                                                                             difference? Based on findings, develop
                                                                                             production standards for the SBE project
                                                                                             relative to grind, brew, and equipment.


        7.02: Assess the health      Caffeine                     How do condiments          Using the computer software program,          Developing a Taste
        implications of coffee and   Condiments                   affect nutritional value   Food Processor, complete a nutritional        Test Survey
        tea.                         Nutritional value            and taste?                 analysis of coffee creamer and
        (C3P)                                                                                sweeteners. Rank creamers in order of fat     Figuring Recipe
                                                                  How can coffee/tea         content. Rank sweeteners in order of          Production Cost
        Incorporate Unit A and                                    affect a consumer’s        calories and carbohydrate content. Use
        Unit C Competencies.                                      health?                    the information to determine methods to       Perseus On-Line
                                                                                             lower calories, fat, and sugar in specialty   New Product
Connie Burgess                                                                                                                                          16
                 Foods II – Planning Guide (2007)
                                              coffee drinks. Create a specialty coffee       Market Survey
                                              recipe to market to health-conscious
                                              consumers.

                                              Investigate recent research about the
                                              nutritional value of different teas. Prepare
                                              a brochure that could be shared with
                                              potential customers of tea products and
                                              blends. Share your findings with the class.




Connie Burgess                                                                                               17
                                                      Foods II – Planning Guide (2007)
Date             SCS Objective             Content            Essential Question(s)               Performance Tasks                    SBE Course Tools
                                                                                                Assessment Strategies
        8.01: Prepare salads and   Types of salads           How do ingredients and    Choose a recipe for a pasta, gelatin,           Developing a Taste
        salad dressings.           Types of dressings        preparation principles    protein, vegetable, and fruit salad.            Test Survey
        (C3P)                      Storage, holding and      affect the cost and       Investigate proper storage methods
                                   transporting              quality of salads and     based on the type of salad. Determine           Figuring Recipe
        Incorporate Unit A and                               dressings?                whether or not the salad could cause            Production Cost
        Unit C Competencies.                                                           food borne illness if not stored properly.
                                                             How can we determine      Use the information to prepare a HACCP          Perseus On-Line
                                                             proper storage and        plan for product(s) chosen for the SBE          New Product
                                                             packaging?                project. (ServSafe Essentials, 9-1, 9-         Market Survey
                                                                                       11)
                                                             How can we determine      Experiment with using various types of
                                                             a consistent product in   salad greens (arugula, escarole, chicory,
                                                             terms of quality and      endive, and radicchio) to prepare
                                                             portion?                  vegetable salads. Perform a taste test
                                                                                       survey of each variation. Develop
                                                             How can garnishes         product standards for green salads
                                                             increase the visual       based on the results.
                                                             appeal and
                                                             marketability of salad    Divide into teams. Each team should
                                                             and dressing products?    research a type of salad (pasta, gelatin,
                                                                                       protein, and fruit). Prepare a
                                                                                       visual/written display summarizing basic
                                                                                       ingredients, preparation procedures,
                                                                                       garnishing techniques, and serving
                                                                                       suggestions. Use the information to
                                                                                       develop production standards for the SBE
                                                                                       project. Take pictures of the visual
                                                                                       display and include in individual portfolios.

                                                                                       Divide into teams. Each team will select
                                                                                       and prepare a different type of salad
                                                                                       (pasta, gelatin, protein, vegetable, and
                                                                                       fruit). All students should sample each
                                                                                       type of salad, and complete a class-
                                                                                       generated taste test panel survey. As a
                                                                                       class, create a chart/graph to compare
                                                                                       and contrast findings. Use this
                                                                                       information to select a type of salad to
                                                                                       produce based on the preferences of
                                                                                       teens as the target market. Repeat the
                                                                                       process with teachers and staff as the
                                                                                       target market.
Connie Burgess                                                                                                                                      18
                                                       Foods II – Planning Guide (2007)

                                                                                         Divide into teams. Collect recipes for
                                                                                         salad dressings. Prepare various salad
                                                                                         dressings. Calculate the cost of
                                                                                         ingredients, and the time required to
                                                                                         make each dressing. Evaluate each
                                                                                         dressing based on taste, versatility, and
                                                                                         appearance. Organize the information in
                                                                                         a chart. Use the information to
                                                                                         determine the type of dressing to
                                                                                         produce for the SBE project.

                                                                                         As a class, explore methods used to
                                                                                         package salads. Evaluate each method
                                                                                         based on cost, durability, ease of use,
                                                                                         freshness retention, and appearance.
                                                                                         Organize the information using a
                                                                                         computer-generated graph/chart. Create
                                                                                         a packaging plan for the SBE project
                                                                                         based on findings.

        8.02: Adapt salads and       Substitutions            How do adaptations         Compare the cost and convenience of         Developing a Taste
        salad dressing recipes and   Time-saving techniques   affect nutritional value   pre-packaged salad greens versus hand-      Test Survey
        products.                    Nutritional value        and product quality?       torn greens when preparing a vegetable
        (C3P)                        Evaluation                                          salad. Perform a sensory evaluation of      Figuring Recipe
                                     Cost                     How can substitutions      each variation. Calculate the cost of       Production Cost
        Incorporate Unit A and                                be best used to            ingredients and the time required to
        Unit C Competencies.                                  produce a marketable       prepare each variation. Determine which     Perseus On-Line
                                                              product?                   preparation method to use to set            New Product
                                                                                         production standards for the SBE project.   Market Survey
                                                              How can ready-made
                                                              products be used in        Divide into teams. Prepare variations of
                                                              recipes? What is the       salad dressings (homemade, powdered
                                                              result in unit cost?       mix, commercially prepared). Analyze
                                                                                         the production cost of each dressing
                                                              How do “ready-made”        based on production time and ingredient
                                                              salad and dressing         cost. Perform a sensory evaluation of
                                                              products affect product    each variation. Display findings in a
                                                              quality and production     computer-generated graph. Use this
                                                              cost?                      information to develop production
                                                                                         standards for the SBE project.




Connie Burgess                                                                                                                                    19
                 Foods II – Planning Guide (2007)
                                               Divide into teams. Select a salad recipe.
                                               Based on projected sales potential for
                                               one month, determine the amount of
                                               ingredients to purchase. Contact a local
                                               distributor or retailer for ingredient
                                               pricing. Create an inventory cost list
                                               based on calculations.

                                               Divide into teams. Prepare a dairy
                                               dressing with the following substitutions
                                               for fat: low-fat yogurt, fat-free yogurt, low-
                                               fat sour cream, fat-free sour cream.
                                               Complete a nutritional analysis on the
                                               adapted products using the computer
                                               software program, Food Processor.
                                               Conduct a taste test panel survey to
                                               determine which fat substitute will yield
                                               the best sales potential. Use the
                                               information to determine production
                                               standards for the SBE project.




Connie Burgess                                                                                  20
                                                         Foods II – Planning Guide (2007)
Date             SCS Objective             Content               Essential Question(s)               Performance Tasks                 SBE Course Tools
                                                                                                   Assessment Strategies
        9.01: Prepare stock and    Ingredients                  How do ingredients and     Research possible dry and dehydrated        Developing a Taste
        milk-based soup.           Techniques                   preparation principles     ingredients to use in a soup mix. Based     Test Survey
        (C3P)                      Storage and holding          affect the cost and        on the research, develop recipes for
                                   Evaluation                   quality of soup?           soup mixes. Prepare the mixes and           Figuring Recipe
        Incorporate Unit A and                                                             conduct a taste test survey. Use the        Production Cost
        Unit C Competencies.                                    How can we determine       information to determine a soup mix to
                                                                proper storage and         market for the SBE project.                 Perseus On-Line
                                                                packaging?                                                             New Product
                                                                                           Using proper ServSafe standards,            Market Survey
                                                                How can we determine       develop production standards for making,
                                                                a consistent product in    serving, and storing stocks and soups
                                                                terms of quality and       marketed in the SBE project.
                                                                portion?
                                                                                           Explain the correct procedures and
                                                                How can garnishes          temperatures for making, serving, and
                                                                increase visual appeal     storing stocks and soups. (stock-based,
                                                                and marketability of       milk-based, clear soups). Develop a
                                                                soup products?             computer-generated graph/chart to
                                                                                           indicate production standards for each
                                                                                           variation.

                                                                                           As a class, explore methods used to
                                                                                           package soups. Evaluate each method
                                                                                           based on cost, durability, ease of use,
                                                                                           freshness retention, and appearance.
                                                                                           Organize the information using a
                                                                                           computer-generated graph/chart. Create
                                                                                           a packaging plan for the SBE project
                                                                                           based on findings.

        9.02: Adapt soup recipes   Substitutions                How do adaptations          Purchase commercially made stock and       Developing a Taste
        and products.              Time-saving techniques       affect nutritional value   prepare stock from scratch. Compare         Test Survey
        (C3P)                      Nutrition                    and product quality?       the quality and production cost of the
                                                                                           soup variations.                            Figuring Recipe
        Incorporate Unit A and                                  How can substitutions                                                  Production Cost
        Unit C Competencies.                                    be best used to            Research possible dry and dehydrated
                                                                produce a marketable       ingredients to use in a soup mix. From      Perseus On-Line
                                                                product?                   this research on dry and dehydrated         New Product
                                                                                           ingredients, develop a soup mix as a live   Market Survey
                                                                                           project. Estimate cost and time required
                                                                                           to implement this project.

Connie Burgess                                                                                                                                      21
                 Foods II – Planning Guide (2007)
                        How can ready-made     Use nutritional analysis software to
                        products be used in    determine the nutritional value of the dry
                        recipes? What is the   and dehydrated ingredients in a soup mix
                        result in unit cost?   and print a label that to includes the
                                               ingredients.




Connie Burgess                                                                              22
                                                      Foods II – Planning Guide (2007)
Date             SCS Objective              Content           Essential Question(s)               Performance Tasks                  SBE Course Tools
                                                                                                Assessment Strategies
        10.01: Prepare pastries.   Pie pastry types          How do ingredients and    Practice techniques for improving visual      Developing a Taste
        (C3P)                      Pastry types              preparation principles    appeal of pastry (lattice tops, cut-out       Test Survey
                                   Types of pies             affect the cost and       tops, etc.). Evaluate each method and
        Incorporate Unit A and                               quality of pies and       set production standards for the SBE          Figuring Recipe
        Unit C Competencies.                                 pastries?                 project.                                      Production Cost

                                                             How can we determine      Conduct a test in which dough is handled      Perseus On-Line
                                                             proper storage and        for different periods of time: limited        New Product
                                                             packaging?                manipulation, moderate manipulation,          Market Survey
                                                                                       and over manipulation. Bake the pastry
                                                             How can we determine      dough variations and perform a sensory
                                                             a consistent product in   evaluation on the result. Set production
                                                             terms of quality and      standards based on results.
                                                             size/portion?
                                                                                       As a lab group, determine storage
                                                             How can garnishes         guidelines for a custard, chiffon, cream,
                                                             increase visual appeal    and fruit pie. Determine whether or not
                                                             and marketability of      the pie could cause foodborne illness if
                                                             pastry products?          not stored properly. Use the information
                                                                                       to develop a HACCP plan for the SBE
                                                                                       project. (ServSafe Essentials, 9-1 to 9-
                                                                                       11)

                                                                                       Divide into teams. Prepare a pie recipe.
                                                                                       Present the pie to the class as a plated
                                                                                       dessert. Conduct a class taste test to
                                                                                       determine the type of pie and garnish to
                                                                                       market to the target market of teens.
                                                                                       Repeat the process with the faculty and
                                                                                       staff as the target market.

                                                                                       Divide into teams. Select a pie/pastry
                                                                                       recipe. Based on projected sales
                                                                                       potential for three months, determine the
                                                                                       amount of ingredients to purchase.
                                                                                       Contact a local distributor or retailer for
                                                                                       ingredient pricing. Create an inventory
                                                                                       cost list based on calculations.




Connie Burgess                                                                                                                                    23
                                                   Foods II – Planning Guide (2007)
                                                                                     Divide into teams. Practice scaling pie
                                                                                     dough to assure compliance with
                                                                                     production standards.
                                                                                     9 top = 7 oz.
                                                                                     9 bottom = 8 oz.
                                                                                     Add 1 oz. /each additional inch (top
                                                                                     crust)
                                                                                     Add 2 oz. /each additional inch (bottom
                                                                                     crust)

                                                                                     Use the computer program, Food
                                                                                     Processor, to generate a nutrition label
                                                                                     for the pie/pastry that is marketed for the
                                                                                     live project. Determine a cost-effective
                                                                                     way to affix the nutrition label to the
                                                                                     packaged product.

        10.02: Evaluate pastry   Evaluation               How do adaptations         Divide into teams. Use the Internet or        Developing a Taste
        products.                Cost                     affect nutritional value   diabetic cookbooks to find pie recipes        Test Survey
        (C3P)                    Packaging                and product quality?       that substitute artificial sweeteners for
                                 Storage and handling                                sugar. Prepare pies using sugar               Figuring Recipe
        Incorporate Unit A and   Nutritional value                                   substitutes. Assess the nutritional value     Production Cost
        Unit C Competencies.                                                         of the product using the computer
                                                          How can substitutions      software program, Food Processor. As a        Perseus On-Line
                                                          be best used to            class, evaluate each product based on         New Product
                                                          produce a marketable       sensory appeal and cost. Summarize the        Market Survey
                                                          product?                   correlation between sugar content and
                                                                                     sensory appeal in a written report. Use
                                                                                     the information to determine production
                                                                                     standards.

                                                                                     Prepare frozen, refrigerated, box mix,
                                                                                     and homemade pie crusts. Evaluate
                                                                                     each crust based on sensory appeal,
                                                                                     time, and cost. Organize the information
                                                                                     in a computer-generated graph/chart.
                                                                                     Use the information to determine
                                                                                     production standards and product cost.




Connie Burgess                                                                                                                                  24
                 Foods II – Planning Guide (2007)
                                               Divide into teams. Each team will
                                               prepare a different variation of fruit pie:
                                               fresh fruit, dried fruit, canned fruit, and
                                               frozen fruit. Evaluate each pie based on
                                               time and cost. Conduct a class taste test
                                               to evaluate sensory appeal. Chart the
                                               information in a computer-generated
                                               graph/chart. Use the information to
                                               determine production standards and to
                                               determine product cost.

                                               Divide into teams. Each team will
                                               prepare a fruit pie using various starch
                                               substitutions to thicken the filling.
                                               Substitute cornstarch, modified food
                                               starch, tapioca, or flour as the thickener.
                                               As a class, perform a sensory evaluation
                                               on each product. Use the information to
                                               determine product standards.

                                               As a class, explore methods used to
                                               package salads. Evaluate each method
                                               based on cost, durability, ease of use,
                                               freshness retention, and appearance.
                                               Organize the information using a
                                               computer-generated graph/chart. Create
                                               a packaging plan for the SBE project
                                               based on findings.




Connie Burgess                                                                               25
                                                     Foods II – Planning Guide (2007)

Date             SCS Objective             Content           Essential Question(s)              Performance Tasks                   SBE Course Tools
                                                                                               Assessment Strategies
        11.01: Prepare candies.   Crystalline candies       How do ingredients and    Demonstrate the use of a candy                Developing a Taste
        (C3P)                     Non-crystalline candies   preparation principles    thermometer, and how to use the cold          Test Survey
                                  Chocolate candies         affect the cost and       water method. Conduct a test on a
        Incorporate Unit A and    Evaluation                quality of candies?       candy recipe to check the ease and            Figuring Recipe
        Unit C Competencies.      Cost                                                accuracy of both methods. Develop             Production Cost
                                  Packaging                 How can we determine      production standards based on the
                                  Storage and holding       proper storage and        results.                                      Perseus On-Line
                                                            packaging?                                                              New Product
                                                                                      Divide into teams. Select and prepare a       Market Survey
                                                            How can we determine      recipe for a crystalline candy. As a class,
                                                            a consistent product in   test market the products using a class-
                                                            terms of quality and      generated taste test survey to evaluate
                                                            size/portion?             each recipe. Also, evaluate each recipe
                                                                                      based on cost and time. Use the results
                                                            How can                   to select a product to market for the SBE
                                                            garnishes/decoration      project.
                                                            increase visual appeal
                                                            and marketability of      Divide into teams. Research various
                                                            candy products?           ways to package candies. Evaluate each
                                                                                      method based on cost, durability, ease of
                                                                                      use, freshness retention, and
                                                                                      appearance. Organize the information
                                                                                      using a computer-generated graph/chart.
                                                                                      Create a packaging plan for the live
                                                                                      project based on results.

                                                                                      As a class, choose a candy recipe to
                                                                                      produce for the SBE project. Investigate
                                                                                      proper storage methods for the candy.
                                                                                      Determine whether or not the candy could
                                                                                      cause foodborne illness if not stored
                                                                                      properly. Use the information to set up a
                                                                                      HACCP plan for the live project.
                                                                                      (ServSafe Essentials, 9-1 to 9-11.)

                                                                                      Use the computer software program,
                                                                                      Food Processor, to create a nutrition
                                                                                      label for the candy marketed in the live
                                                                                      project. Research cost-effective
                                                                                      methods of affixing the label to the
                                                                                      product.
Connie Burgess                                                                                                                                   26
                                                     Foods II – Planning Guide (2007)
        11.02: Adapt candy       Substitutions              How do adaptations         Divide into teams. Each team will             Developing a Taste
        recipes and products.    Nutritional value          affect nutritional value   prepare a fudge recipe using one of the       Test Survey
        (C3P)                                               and product quality?       following dairy substitutions:
                                                                                       Low-fat milk                                  Figuring Recipe
        Incorporate Unit A and                              How can substitutions      Whole milk                                    Production Cost
        Unit C Competencies.                                be best used to            Half & half
                                                            produce a marketable       Whipping cream.                               Perseus On-Line
                                                            product?                   Assess the nutritional value of the           New Product
                                                                                       product using the computer software           Market Survey
                                                                                       program, Food Processor. As a class,
                                                                                       perform a sensory evaluation of each
                                                                                       product. Organize results in a computer-
                                                                                       generated graph/chart. Determine if low-
                                                                                       fat substitutes affect product quality. Use
                                                                                       the results to set production standards
                                                                                       for fat content.

                                                                                       Select and prepare a recipe for a
                                                                                       chocolate covered candy. Coat half of
                                                                                       the recipe with imitation chocolate. Coat
                                                                                       the remaining half with real chocolate.
                                                                                       Perform a cost and sensory evaluation of
                                                                                       each product. Use Food Processor
                                                                                       computer software to perform a nutrition
                                                                                       analysis. Organize results in a
                                                                                       computer-generated graph/chart.
                                                                                       Determine production standards for the
                                                                                       live project based on results.




Connie Burgess                                                                                                                                    27
                                                     Foods II – Planning Guide (2007)

        12.03: Plan an            Purpose of business       How is our SBE’s                                                      NCREAL SBE Mini
        entrepreneurial project   plan                      mission and purpose                                                   Business Plan
        within the classroom.                               tied to our products and
        (C3P)                                               services?                                                             FCCLA Planning
                                                                                                                                  Process
        Incorporate Unit A and    Marketing Plan            Marketing Plan             Marketing Plan
        Unit B Competencies.      Marketing strategies      How do we know if          Determine a target market/marketing mix    FCCLA Entr. Event
                                  Industry trends           marketing strategies       based upon demographic and customer
                                  Target market             are appropriate?           profile information.                       Business Plan
                                     Demographics           Which strategies will                                                 Showcase
                                     Customer profile       work best for us? Why?     Develop a Marketing Plan. Create
                                  5 C’s of promotion                                   examples of strategies for use in the      Drum roll Please
                                  pricing                   How do we determine        Business Plan Showcase Presentation.
                                  competition               our target market?         Include strategy examples in the SBE       Are We having
                                     pricing                                           Business Plan and individual portfolios.   Funds Yet
                                     market share           How do the 5 C’s of
                                  distribution              promotion determine        Create a distribution plan based on        Affinity Diagram
                                      place                 the success of the         demographics and customer profile
                                     market                 SBE?                       information.                               Figuring Recipe
                                     packaging                                                                                    Production Cost
                                                            How do we determine        Use various word processing programs
                                                            appropriate pricing?       to design flyers, pamphlets,               Developing a Taste
                                                            Mark-up?                   questionnaires, survey forms, etc., to     Test Survey
                                                                                       implement and promote the class project.
                                                            How do we determine                                                   Financial Plan
                                                            the best distribution                                                 Worksheets
                                                            plan for our
                                                            product/service?

                                                            How do we determine
                                                            appropriate packaging?




Connie Burgess                                                                                                                                     28
                                    Foods II – Planning Guide (2007)


                 Operations Plan             Operations Plan            Operations Plan
                 Laws and regulations        How do laws and            Pick several recipes that are possible
                   School                    regulations impact the     choices for project ideas. Cost the
                   County                    operation of our SBE?      recipes based on current grocery prices.
                   State                                                Determine the production cost for each
                 Organizational structure    How do we know which       unit.
                   Job descriptions          organizational structure
                   Chart                     is best for our SBE?       Demonstrate using portion control
                 Customer service policies                              utensils and large portion baking pans.
                 Schedule of operation       Which jobs will be         Discuss the relationship between portion
                 Purchasing/inventory        needed to meet             control and large-scale production and
                 control                     operation goals of the     profit in food-related businesses.
                 Quality control             SBE?
                 Sales quotas                                           Determine various jobs required to
                                             What policies will be      accomplish the class SBE project. Write
                                             needed for successful      job descriptions, and make a work
                                             operation of the SBE?      schedule plan, an organizational
                                                                        structure plan, and establish work hours.
                                             How will quality control
                                             be best monitored?         Develop policies concerning customer
                                                                        service issues (refund, return of money,
                                             How do we determine        replacement, etc.) for the SBE project.
                                             our sales and
                                             production quotas?         Construct an inventory control system to
                                                                        maintain records for cost control.

                                                                        Using computers, prepare charts to be
                                                                        used for quality control analysis.
                                                                        (Examples: FIFO, planning, sales charts,
                                                                        temperature recording, work schedules).
                                                                        Include in individual portfolios.




Connie Burgess                                                                                                      29
                                                    Foods II – Planning Guide (2007)

                                  Financial Plan           Financial Plan            Financial Plan
                                  Sales projections        Based on sales             Complete a cash flow statement and
                                  Pricing                  projections, when will    income statement, and determine the
                                  Mark-up                  we reach a “Break-        break-even point based on projected sale
                                  Break even point         Even point”?              for a three month time period. Use a
                                  Cash flow statement                                computerized accounting program or
                                  Balance sheet            How do we determine       EXCEL (NCREAL) to present the
                                  Income statement         appropriate pricing?      information during the Business Plan
                                                           Mark-up?                  Showcase.

                                                           How does a Projected
                                                           Cash Flow Statement
                                                           indicate business
                                                           success and aid in
                                                           financial backing?



        12.04: Evaluate the       Standards                Before:                                                              SWOT Your
                                                                                     Hold a Business Plan Showcase to
        entrepreneurial project   Marketing                How can we predict our                                               Business Idea
                                                                                     present the business plan(s) that the
        conducted.                Operations               SBE’s success?
                                                                                     class has developed Invite parents,
        (C3P)                     Financial                  (SWOT)                                                             SBE Questions to
                                                                                     advisory committee members, school
        The SBE project should                                                                                                  Consider
                                                                                     administrator, and the media. Form a
        be evaluated at the                                During:
                                                                                     local panel to view the presentation(s)
        following times:                                   How can we determine                                                 SBE Profile
                                                                                     and evaluate the business plans. Write a
         -Before proceeding                                whether to continue the                                              Assessment
                                                                                     reflection and take pictures for your
        with the project                                   business venture as                                                  Instrument
                                                                                     portfolio.
        -During the project                                planned or make
        -After completing the                              adjustments?                                                         IV Proposal
        project.                                           (IV Proposal)
                                                           (SBE Questions to                                                    FCCLA Entr. Event
        Incorporate Unit A and                             Consider)
        Unit B Competencies.                               After:
                                                           What criteria will our
                                                           plan and performance
                                                           be judged against?
                                                           (SBE Profile
                                                           Assessment
                                                           Instrument)

                                                           (FCCLA
                                                           Entrepreneurship
                                                           Event)
Connie Burgess                                                                                                                                  30
                                                          Foods II – Planning Guide (2007)
        12.05: Explore educational     Career opportunities      How can I prepare for     Post a list of available jobs for the new               Drum roll Please
        opportunities and job          Training programs         career opportunities     SBE project. Use sample job
        trends in the food industry.   Portfolios                and/or post-secondary    applications to complete and prepare for
        (C3P)                                                    education in food        job interviews. Take turns as the
                                                                 service and/or           management team to conduct interviews.
        Incorporate Unit A and                                   entrepreneurship?        Complete the exercise with follow-up
        Unit B Competencies.                                                              thank-you notes.
                                                                 How can a portfolio be
                                                                 used to assess my        Practice resume-making skills. Include a
                                                                 progress toward post-    current resume in your portfolio.
                                                                 secondary education
                                                                 and career goals as       Develop a portfolio to include the
                                                                 well as assess my        following components:
                                                                 cognitive and skill      Table of contents
                                                                                          Letter of Introduction (skills, goals, analysis)
                                                                 development?             Resume
                                                                                          Employment or college application
                                                                                          Three letters of recommendation
                                                                                          Job experience/supervised practical experience
                                                                                          evaluation
                                                                                          Written work ( topic from student’s career or field of
                                                                                          interest)
                                                                                          Work samples/photographs
                                                                                          Certificates/Awards/Class Transcript
                                                                                          Present the portfolio to the class and an
                                                                                          evaluation team.




Connie Burgess                                                                                                                                                   31