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									                           Culinary Arts Scope and Sequence
                                  Culinary Arts I & II
                                 Instructor: Pam Ray
                               Course Outline 2009-2010
                                     TEKS 122.52

         Textbooks: CE= Culinary Essentials; YB=Food Production and Mgt.

I.      Introduction (15 A,B) 2 days
       A. Getting to Know You Activities
       B. Course Intro. W/ (v) FCS, AT THE CENTER OF EVERYTHING
       C. Rules
       D. Lab Organization

II.     Leadership / FCCLA (15 A,B) 2 Days (ELA)
       A. Facts w/ (v) FCCLA, THE TEXAS WAY, or BE A PART OF IT
       B. STAR Events w/ SEE A STAR: TRAIN A STAR – FOOD SERVICE
       C. Leadership
       D. Teamwork
       E. Decision Making

III.    Safety / Sanitation Principles(6A-C;7A-CD-G) 5 days (Sci, math, ELA)
       A. Facts – Chapter 1 & 2 / CAII: Begin Servesafe Essentials
       B. Content and Academic Vocabulary
       C. Food Borne Illnesses (v)-BAC ATTACK or CEV # 676 – Food-Borne Pathogens
       D. Hazards – HACCP Applications (v) CEV #681 HAACP- A Basic Understanding
       E. First Aid
       F. Certification Test Practice – Preparing for Tests
       G. Lab- Competitive Events Practice: Make a Salad or Sandwich

IV.     Culinary Nutrition (7G, 9G) 4 days (Sci, math, ELA)
       A. Facts – Chapter 11 / CAII: Continue Servesafe Essentials
       B. Content and Academic Vocabulary
       C. Food Pyramid w/ (v) FOOD PYARMID, MVE – TV, IT’S ALL ABOUT YOU
       D. Nutrition LAB
       E. Certification Test Practice – Relieving Test Stress

V.      Careers and the Food Service Industry Ch. 3 and 6, CE; 3-4 YB (1 A,C,E,F; 2 C; 3 A,
        B, C, F;4 A,D; G;10 A, B;(12); 13 A, B,C, D, F; 14 B; 15 A, B) 8 days (ELA, SS, math)
       A. Facts – Ch. 3-4, 6 / CAII: Continue Servesafe Essentials
       B. Content and Academic Vocabulary
       C. Self Improvement – Angus (v); (v) CAREERS IN THE HOSPITALITY INDUSTRY,
       D. Grooming
       E. Personal Care
       F. Work Attitudes w/ (v) A+ IN THE WORKPLACE: POSITIVE ATTITUDE
       G. Manners w/ (v) MANNERS…YES, EVEN IN A PART-TIME JOB
       I. Certification Practice Tests – Fill in the Blank Tests, Taking Essay Tests



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                            Culinary Arts Scope and Sequence
VI.       Food Preparation Techniques(4B,7G;7H;9A;9E;9F;9J;9K, 10A, 10E) 5 days (ELA, Math)
        A. Facts – Chapter YB20, CE13, CE 15; CE16, CE18 / CAII: Continue Servesafe Essentials
         (v) FRYING, BAKING BASICS
         LAB- Prep for College Night for 50
        B. Content and Academic Vocabulary
        C. Standardized Recipes
        D. Recipe Use
        E. Work Simplification w/ (v) GETTING READY ON TIME
        F. Ch 18CE, Garde Manger Basics
        G. Plating
                 1. Food Portioning
                 2. Garnishing w/ GARNISH LAB
        H. Certification Test Practice – Eliminating Test Jitters; Scanning for Information

VII.      Work Qualities (3G; 4B;7G;10 A-G; 11 A,B,C-G;12 A,C,D-G) 5 days (ELA)
          A.Chapter 3 YB Providing Quality Service / CAII: Continue Servesafe Essentials
          B. Ch. 4 YB Forms of Service
          C. Ch. 5 YB Table Service – Set a Table; Competitive Event: Serving Russian
              Style; (v) TABLE SERVICE, PERFECT WAITER OR WAITRESS
          D.Ch. 5 CE Customer Service; Ch. 6 The Dining Experience
          E. Content and Academic Vocabulary

VIII.     Equipment and Technology (7G,9D,9K,10) 5 days (Sci, Math)
           A. Facts Chapter 16,17,18YB; 9CE; 10CE / CAII: Continue Servesafe Essentials
                i. Game – “ I KNOW” (Equipment Bingo)
           B. Measuring Centers
           C. Rotation Labs
           D. Content and Academic Vocabulary
           E. Certification Test Practice – Studying for Tests, Anticipating Test Questions

IX.       Food Preparation – Cakes (7G,9E,9J) 9 days (ELA, Math, Sci)
           A. Facts Chapter 32YB / CAII: Continue Servesafe Essentials
           B. (v) CAKE DECORATING (Wilton’s)
           C. LAB (practice cake decorating – this will be our official fund raiser for the
              year; decorated cakes supplied as ordered) 50 Halloween cakes for fair assn.

X.        Food Preparation – Stocks, Soups & Sauces / Creating Menus(7G,9E,9J) 5 days
          (Sci, Math)
            A. Facts Chapter 23YB; 20CE; 12CE / CAII: Continue Servesafe Essentials
            B. Content and Academic Vocabulary
            C. (v) COOKING AT THE ACADEMY
            D. LAB (luncheon w/ soups as main entrée)
            E. Certification Practice – Motivating Yourself / Practicing Time Management

XI.       Food Preparation – Fish/Shellfish / CAII: Continue Servesafe Essentials
           A. Facts Chapter 23YB, 21CE (7G,9E,9J) 5 days (SS,Math)
           B. Content and Academic Vocabulary
           C. (v) COOKING AT THE ACADEMY
           D. LAB (luncheon w/ seafood as main entrée)
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                           Culinary Arts Scope and Sequence
          E. Certification Test Practice – Using the Four R’s

XII.     Food Preparation – Meat / CAII: Continue Servesafe Essentials
          A. Facts Chapter 23CE, 26YB (7G,9E,9J) 5 days (Sci, ELA)
          B. (v) COOKING AT THE ACADEMY, TAKE A COOK ON THE WILD SIDE
          C. LAB (luncheon w/ meat as main entrée)
          D. Content and Academic Vocabulary
          E. Certification Test Practice – Studying Effectively

XIII.    Food Preparation – Poultry (7G, 9E, 9J) 4 days (Sci, ELA)
          A. Facts Chapter 22CE, 23YB / CAII: Continue Servesafe Essentials
          B. (v) COOKING AT THE ACADEMY
          C. LAB (luncheon w/ poultry as main entrée)
          D. Content and Academic Vocabulary
          E. Certification Test Practice – Taking online tests

XIV. Food Preparation – Baking Techniques / Pastries and Pies (7G, 9E, 9J) 5 days
     (Sci,ELA)
       A. Facts Chapter 33YB, 26CE / CAII: Continue Servesafe Essentials
       B. (v) DELICIOUS PIES
       C. PRACTICE LAB (students make a pie to take home)
       D. Content and Academic Vocabulary
       E. Certification Test Practice – Taking Open Book Tests
       F. LAB- Hornets’ Inn for Lions Club, GPC, & Custodians

XV.      Food Preparation – Appetizers & Desserts(7G,9E, 9J) 5 days (Math,
          A. Facts Chapters 22YB,31YB, 19CE, 29CE / CAII: Continue Servesafe Essentials
          B. (v) GUIDE TO HOLIDAY COOKING
          C. LAB (Christmas Tea)
          D. Content and Academic Vocabulary
          E. Certification Test Practice – Improving Your Attitude
        **************************end fall semester*************************




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                          Culinary Arts Scope and Sequence

                                        Spring Semester
XVI. Food Preparation – Breads / Quick Breads (4B, 7G, 9E, 9J, 10A, 10E) 5 days (ELA,
     Math)
      A. Facts Chapter 30YB, 27CE, 28CE / CAII: Continue Servesafe Essentials
      B. (v) YEAST BREADS
      C. PRACTICE LAB – (pita, English muffins, sweet rolls, quick breads)
      D. Content and Academic Vocabulary
      E. Certification Test Practice- Using old tests, Using Test Taking Strategies
      F. Food Preparation – Sandwiches (7G, 9E, 9J) 5 days
      G. Facts Chapter 25YB, 19CE LAB (luncheon w/ sandwiches as main entrée –
         homemade bread)

XVII. Food Preparation – Eggs and Cheese / Breakfast cookery (7G, 9E, 9J) 5 days (SS, Sci)
       A. Facts Chapter 27YB, 17CE / CAII: Continue Servesafe Essentials
       B. (v) FOOD SAFETY: EGGCITING SAFETY FACTS, CHEESE (Kraft)
       C. Content and Academic Vocabulary
       D. Certification Test Practice – Jogging Your Memory
       E. LAB – (luncheon w/ egg/cheese as main entrée)



XVIII. Food Preparation – Pasta, Grains, and Cereals (7G, 9E, 9J) 4 days (SS, Sci)
        A. Facts Chapter 29YB, 24 CE / CAII: Continue Servesafe Essentials
        B. (v) PASTA
        C. PRACTICE LAB – pasta machine or
        D. LAB – (luncheon w/ pasta as main entrée)
        E. Content and Academic Vocabulary
        F. Certification Test Practice – Using Self reflection

XIX. Food Preparation – Beverages (7G, 9E, 9J) 2 Days (ELA)
      A. Facts Chapter 21YB / CAII: Continue Servesafe Essentials
      B. TASTE TESTING LAB

XX.    Food Preparation – Salads (7G, 9E, 9J) 5days (ELA, Math)
        A. Facts Chapter 24YB / CAII: Continue Servesafe Essentials
        B. LAB – (luncheon w/ salads as main entrée)

XXI.   Food Preparation – Fruits, Vegetables, and Legumes (7E, 9E, 9J) 3 days (ELA, Sci, Math)
        A. Facts Chapter 28YB, 25CE / CAII: Continue Servesafe Essentials
        B. Content and Academic Vocabulary
        C. Certification Test Practice – Using Flashcards
        D. (v)FRUITS;PREPARATION AND USE, VEGETABLES: PREPARATION
           PROCEDURES, VEGETABLES: COOKING METHODS, GREEN GIANT
           GOES TO MARKET
        E. LAB (luncheon featuring fruits and vegetables)


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                       Culinary Arts Scope and Sequence
XXII. Foods Around the World (2D,7E,9E,9J) 3 days (SS,ELA)
       A. (v) MULTICULTURAL FOODS 1 & 2 / CAII: Continue Servesafe Essentials
       B. Student research project
       C. LAB (luncheon featuring culture of student’s choice)
       D. SAMPLE LAB (taste test easy recipes from other cultures)

XXIII. Food Service Management (2C,3C,3E,6A,6C,7G,9A,11H) 2 days (Math, ELA)
        A. Facts – 7CE, 34YB / CAII: Continue Servesafe Essentials
        B. Content and Academic Vocabulary
        C. Certification Test Practice – Taking Essay Tests
        D. Set a Floor plan and Schedule

XXIV. Standards, Regulations, and Laws(2A,(6), 11)) 2 days (SS,ELA)
       A. Facts – 8CE / CAII: Continue Servesafe Essentials
       B. Certification Test Practice – Understanding Essay Test Words
       C. Content and Academic Vocabulary

XXV. Cost Control Techniques (7G,9B,9C,9F,10F) 3 days (Math,ELA)
       A. Facts - 35YB, 14CE / CAII: Continue Servesafe Essentials
       B. Certification Test - Organizing Study Groups
       C. Content and Academic Vocabulary
XXVI. Quality Foodservice – Banquet / Catering, etc. (4B,7G,10A,10C,10E,10G) 10 days
      (Math, ELA) / CAII: Continue Servesafe Essentials
       A. Facts Chapter 7YB, 8YB
       B. Content and Academic Vocabulary
       C. LAB (cater a function) Awards Banquets, Prom and Senior Breakfast

XXVII. Quality Food service – Money (3G,7G,10A) 2 days (Math, ELA)
       A. Facts Chapter 9 / CAII: Test for Servesafe Essentials
       B. Class Rotation (Checks, Gratuities, Change)
       C. Content and Academic Vocabulary




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