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Foods_II_Planning_Guide

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					Day   Date       SCS Objective                 Content                   Essential                   Tasks/Strategies               SBE Course
                                                                        Question(s)                                                  Activities
             1.01: Outline food        Dangers of FBI              How can FBI be          Develop SOP’s for:
             safety issues.            Prevention of FBI           prevented through         Hand washing
             (C2)                      How foods become            the actions of food       Eating, drinking and
                                       unsafe                      service workers?            Smoking
                                       Practices for ensuring                                Return to
                                       safety                      How does food               work/illness/injury
                                                                   become unsafe in          hygiene
                                                                   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      Case Study
                                                                   expense?                (ServSafe Essentials 1-13)

             1.02: summarize types     Microbial contaminants      How can microbial       Choose a recipe for potential use in
             of food contaminants.     FB Infection/intoxication   contamination be        the SBE. Analyze the recipe’s
             (C2)                                                  controlled in food      ingredients and directions to identify
                                                                   products?               potential for microbial contamination
                                                                                           and microbial growth during
                                                                   How are some            preparation. Create a chart to
                                                                   products more pre-      display findings.
                                                                   disposed to bacterial
                                                                   contamination?          Case Study
                                                                   (FATTOM)                (ServSafe Essentials 2-23)

             1.03: Explain foodborne   Types of FB                 How can biological,     Create a checklist of safe food
             contaminants and food     contamination               chemical and/or         handling practices/policies that will
             allergies.                Food allergies              physical                prevent physical and chemical
             (C2)                                                  contaminants result     contamination.
                                                                   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)

1.04: Review food                               How can your          Create SOP’s for hand-washing            Drum roll Please
handlers responsibilities   How food handlers   personal actions      practices/requirements. Create a
in preventing               contaminate foods   contaminate food?     poster for display in the lab and/or a
contamination of food.                                                PP presentation/video for training
(C3)                        Components of a     How is personal       employees.
                            personal hygiene    hygiene a critical
                            program             protection measure    Create SOP’s for work attire/uniforms
                                                for preventing FBI?
(Relationship to: Obj.                                                Create SOP’s for return to work after
2.05 – HACCP Pre-                               How can you           an injury or illness.
requisite program)                              demonstrate to
                                                customers that your   Case Study
                                                business has the      (ServSafe Essentials 4-17)
                                                proper knowledge,
                                                skill and attitude
                                                toward hygiene?
Day   Date      SCS Objective                 Content                  Essential                 Tasks/Strategies               SBE Course
                                                                      Question(s)                                                Activities
             2.01: Explain                                       How can you            Demonstrate how to calibrate and
             procedures involved in   Purchasing and receiving   properly monitor and   read thermometers.
             purchasing, receiving,   principles                 control time and
             and inspecting food.     Receiving and inspecting   temperature            Create a record keeping system to
             (C3)                     food                       throughout the         monitor and verify temperatures
                                      Monitoring time and        production process?    (cooking, holding, storing)
                                      temperature
                                                                 What “agreed upon”     Create SOP’s for monitoring the
                                                                 standards should       exposure time and temperature for
                                                                 your delivered         inventory during receiving, storage
                                                                 inventory meet?        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        Develop storage SOP’s foe SBE
             storage guidelines.      refrigerated, dry and      stored to prevent      inventory items (dry, refrigerated,
             (C3)                     frozen foods               cross contamination?   frozen).

                                                                 How can FIFO           Inspect storage facilities to analyze
                                                                 increase product       current storage methods. Make
                                                                 safety and quality     suggestions/interventions for
                                                                 and reduce inventory   improvement.
                                                                 costs?
                                                                                        Case Study
                                                                                        (ServSafe Essentials 6-12)

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

                                                                            Develop food safety checklists for
                                                                            various work stations.

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

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

                                                                            Develop a HACCP plan.
                                                                            (ServSafe Essentials 9-21 – 9-22)

                                                                            Case Study
                                                                            (ServSafe Essentials 9-17)
Day   Date        SCS Objective               Content                      Essential                  Tasks/Strategies              SBE Course
                                                                         Question(s)                                                 Activities
             3.01: Outline facility   Equipment sanitation         How are well             Clean Team Competition
             sanitation and pest      standards                    designed, sanitary       (ServSafe Essentials 10-43)
             management.              Cleaning/sanitizing          facilities and
             (C2)                     Ware washing                 equipment related to     Develop SOP’s for
                                      Storing utensils and         food safety?             cleaning/sanitizing
                                      tableware                                             equipment/facilities/dishware.
                                      MSDS                         How does NSF/UL
                                      Cleaning program             rated equipment          Create a “flow of work” diagram
                                      Pest identification and      reduce the potential     identifying traffic patterns and flow
                                      control                      for FBI?                 of food in the SBE facility.

                                                                   How are cleaning         Create a notebook of MSDS’s for
                                                                   and sanitizing           chemicals used in the SBE lab.
                                                                   different?
                                                                                            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       inspection form.
                                      Inspection process           level play an
                                                                   important role in food   Inspection report Review and
                                                                   safety?                  Preview
                                                                                            (ServSafe Essentials 11-7)
                                                                   How can food
                                                                   establishments best
                                                                   be prepared for the
                                                                   food service
                                                                   inspection process?
Day   Date       SCS Objective                 Content                Essential                 Tasks/Strategies               SBE Course
                                                                    Question(s)                                                 Activities
             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
             preparation.              Skills/cuts             appeal and              which eat cut could be used to
             (C3P)                     Safety                  profitability of food   create visual appeal and describe
                                       Knife care              products?               your choices.

                                                               How do we               Conduct market research to
                                                               determine what type     determine the sales potential of a
                                                               of knife to use for a   chosen recipe prepared with
                                                               specific task?          specialty cuts/garnishes versus one
                                                                                       prepared without specialty
                                                               How can we ensure       cuts/garnishes. Display findings on
                                                               safe use, cleaning      a computer-generated graph.
                                                               and storage of          Based on results, develop
                                                               knives?                 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
             service.                  Use of garnishes                                used to make the garnishes.
             (C3P)                                             How do garnishes        Describe how each tool is used to
                                                               improve the aesthetic   prepare the garnishes. Include
                                                               appeal and sales        garnishes made with the following
                                                               potential of food       tools: channel knife, fluting knife,
                                                               products?               melon baller, paring knife, vegetable
                                                                                       peeler, zester, pastry bag tips, and
                                                               How can we              icing spatula. Demonstrate and
                                                               determine if            explain their uses to the class.
                                                               garnishes are
                                                               appropriate?            Choose and demonstrate the
                                                                                       appropriate tools to make several
                                                                                       garnishes that could be used with
                                                                                     the live class project. Select
                                                                                     garnishes for breads, cakes,
                                                                                     beverages, salads, soups, and
                                                                                     pastries. Explain safety precautions
                                                                                     for using the various garnishing
                                                                                     tools. Choose a garnish to use in
                                                                                     the live class project. Develop
                                                                                     production standards for
                                                                                     appearance and safety.

                                                                                     Choose a garnish to enhance the
                                                                                     product marketed in the SBE. Use
                                                                                     a class developed rubric to assess
                                                                                     aesthetic appeal and
                                                                                     appropriateness.

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

                                                           How can we determine
                                                           appropriate packaging?
Determine the effect the water
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. Write a report of results
for your portfolio.

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. Based on analysis of
cost and sensory evaluation,
select a product to market for the
live product.
 Describe the characteristics of a
high-quality loaf of yeast bread.
Establish the qualities desired in
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
taste test survey on each
variation (braids, Parker House,
and single knots). Determine
which product to market for the
live 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
live project based on findings.
Include the plan in your portfolio.
                                                                         Practice making different types of
                                                                         yeast breads for a possible live
                                                                         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
                                                                         taste test survey on each
                                                                         variation. Determine which
                                                                         product to market for the live
                                                                         project. Summarize with pictures
                                                                         for your portfolio.

5.02: Adapt yeast bread   Nutritional value   How do adaptations         Compare and record results of         Developing a Taste
recipes and products.     Substitutions       affect nutritional value   yeast dough made with different       Test Survey
(C3P)                                         and product quality?       types of flours. Complete a
                                                                         sensory evaluation of the different   Figuring Recipe
                                              How can substitutions      products including appearance,        Production Cost
Incorporate Unit A                            be best used to            color, texture, smell, taste, and
and Unit C                                    produce a marketable       consistency. Determine product
Competencies.                                 product?                   standards for the type of flour to
                                                                         use, based on results.

                                                                          Prepare bread 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 a rubric to record
                                                                                        results from the taste test. Use
                                                                                        the rubric information to
                                                                                        determine if this type of food
                                                                                        product would sell to your school
                                                                                        faculty. Summarize for your
                                                                                        portfolio.

                                                                                        Use the computer software
                                                                                        program, the Food Processor, to
                                                                                        analyze the nutritional content of
                                                                                        yeast bread selected for the live
                                                                                        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.


Day   Date        SCS Objective               Content                  Essential                Tasks/Strategies               SBE Course
                                                                     Question(s)                                                Activities
             6.01: Prepare cakes,      Cake types               How do ingredients      Choose a recipe for a frosted or     Developing a
             fillings and frostings.   Preparation principles   and preparation         filled cake. Investigate proper      Taste Test
             (C3P)                     Types of                 principles affect the   storage methods based on the type    Survey
                                       fillings/frostings       cost and quality of     of cake, filling, and frosting.
                                       Decorating equipment     cakes, fillings and     Determine whether or not the cake     Figuring Recipe
             Incorporate Unit A        Decorating techniques    frostings?              could cause foodborne illness if not Production Cost
             and Unit C                Storage and holding                              stored properly. Use the
             Competencies.             Packaging                How can you             information to prepare a HACCP
                                       Cutting methods          determine proper        plan for the live project. (ServSafe
                                       Evaluation               storage and             Essentials 9-1, 9-11).
                                                                packaging?
How can we              Practice scaling batters to assure
determine a             product conformity to production
consistent product in   standards for size and appearance.
terms of quality and    (Culinary Essentials, pg. 681) Take
size?                   pictures for your portfolio.

How can decorating      Demonstrate cake-decorating
techniques increase     techniques with the four basic
visual appeal and       decorating tips. Use the
marketability of cake   techniques learned to decorate
products?               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.

                        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
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 live 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 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 live project
based on findings.
6.02: Adapt cake, filling,   Substitutions       How do adaptations      Divide into teams. Select a cake        Developing a
and frosting recipes and     Equivalents         affect nutritional      recipe. Based on projected sales        Taste Test
products.                    Nutritional value   value and product       potential for one month, determine      Survey
(C3P)                                            quality?                the amount of ingredients to
                                                                         purchase. Contact a local               Figuring Recipe
Incorporate Unit A                               How can                 distributor or retailer to price        Production Cost
and Unit C                                       substitutions be best   ingredients. Create an inventory
Competencies.                                    used to produce a       cost list based on calculations.
                                                 marketable product?     Divide into teams. Each team will
                                                                         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.

                                                                         . 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.

                                                                           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                 Cultural/regional   How do cultural          Prepare American Buttercream              Developing a
marketing issues              influences          influences affect cake   Frosting, Italian Buttercream             Taste Test
specific to cakes, fillings   Trends              products?                Frosting, and French Buttercream          Survey
and frostings.                New products                                 Frosting. (Culinary Essentials, pg.
(C3P)                         New equipment       How do cakes play        682) Develop a rubric to evaluate         Figuring Recipe
                                                  an important part in     the frostings based on taste,             Production Cost
Incorporate Unit A                                events of cultural       appearance, spreadability, and
and Unit C                                        significance?            flavor. Develop a chart comparing
Competencies.                                                              and contrasting the preparation
                                                  How do trends and        methods, ingredients, and sensory
                                                  product                  appeal.
                                                  developments affect
                                                  cake production?          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.
Day   Date       SCS Objective             Content              Essential                   Tasks/Strategies                   SBE Course
                                                              Question(s)                                                       Activities
             7.01: Prepare coffee   Ingredients           How do ingredients      Experiment with the different methods       Developing a
             and tea.               Equipment             and preparation         for preparing coffee. Prepare a chart       Taste Test
             (C3P)                  Storage and holding   principles affect the   that shows the advantages and               Survey
                                    Evaluation            cost and quality of     disadvantages of each method, the
             Incorporate Unit A     Cultural influences   beverages?              types of coffee grind used for              Figuring Recipe
             and Unit C             Trends                                        preparation, cost, and convenience of       Production Cost
             Competencies.          New products          How can we              each method. Prepare coffee using
                                    Recipe adaptation     determine proper        each method. Compare the cost and
                                                          storage and             perform sensory evaluation of each
                                                          packaging?              method. Determine a preparation
                                                                                  method to use for the product market
                                                          How can we              in the live project.
                                                          determine a
                                                          consistent product in
                                                          terms of quality?
                                                                                  Divide into teams. Each team will learn
                                                          How can garnishes       how to safely operate and clean each
                                                          increase visual         piece of beverage equipment in the lab
                                                          appeal and              such as a percolator, drip coffee
                                                          marketability of        maker, cappuccino, and espresso
                                                          beverages?              machines. Practice preparing the
                                                                                  beverages while learning to operate
                                                          How do cultural         the machine. Develop a chart to post
                                                          influences affect       in the lab illustrating the proper use,
                                                          beverage products?      safety and cleaning of the machine.

                                                          How do trends and       Working in lab groups, brew fine,
                                                          product                 medium, and coarse grind coffees in
                                                          developments affect     percolators and drip coffee machines.
                                                          beverage                Compare the color, flavor, body,
                                                          production?             aroma and cost of the three brews.
                                                                                  Make a chart showing the
                                                                                  comparisons. Does the grind make a
                                                                                  difference? Based on findings,
                                                                                  develop production standards for the
                                                                                  live project relative to grind, brew, and
                                                                                  equipment.
             7.02: Assess the health   Caffeine               How do condiments       Using the computer software program,     Developing a
             implications of coffee    Condiments             affect nutritional      Food Processor, complete a               Taste Test
             and tea.                  Nutritional value      value and taste?        nutritional analysis of coffee creamer   Survey
             (C3P)                                                                    and sweeteners. Rank creamers in
                                                              How can coffee/tea      order of fat content. Rank sweeteners    Figuring Recipe
             Incorporate Unit A                               affect a consumer’s     in order of calories and carbohydrate    Production Cost
             and Unit C                                       health?                 content. Use the information to
             Competencies.                                                            determine methods to lower calories,
                                                                                      fat, and sugar in specialty coffee
                                                                                      drinkers. Create a specialty coffee
                                                                                      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.

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

                         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.

                         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 live
                         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 live project
                                                                          based on findings.

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




Day   Date       SCS Objective                Content              Essential                   Tasks/Strategies                  SBE Course
                                                                  Question(s)                                                     Activities
             9.01: Prepare stock and   Ingredients           How do ingredients      Research possible dry and                  Developing a
             milk-based soup.          Techniques            and preparation         dehydrated ingredients to use in a         Taste Test
             (C3P)                     Storage and holding   principles affect the   soup mix. Based on the research,           Survey
                                       Evaluation            cost and quality of     develop recipes for soup mixes.
             Incorporate Unit A                              soup?                   Prepare the mixes and conduct a            Figuring Recipe
             and Unit C                                                              taste test survey Use the information      Production Cost
             Competencies.                                   How can we              to determine a soup mix to market for
                                                             determine proper        the live project.
                                                             storage and
                                                             packaging?
                                                 How can we              Explain the correct procedure for
                                                 determine a             making, serving, and storing stocks
                                                 consistent product in   and soups using proper safety
                                                 terms of quality and    techniques.
                                                 portion?
                                                                         Research possible dry and
                                                 How can garnishes       dehydrated ingredients to use in a
                                                 increase visual         soup mix. From this research on dry
                                                 appeal and              and dehydrated ingredients, develop
                                                 marketability of soup   a soup mix as a live project.
                                                 products?               Estimate cost and time required to
                                                                         implement this project.

                                                                         Explain the correct procedures and
                                                                         temperatures for making, serving,
                                                                         and storing stocks and soups. (stock-
                                                                         based, milk-based, clear soups).
                                                                         Develop a computer-generated
                                                                         graph/chart to indicate production
                                                                         standards for each variation.

9.02: Adapt soup        Substitutions            How do adaptations       Purchase commercially made stock        Developing a
recipes and products.   Time-saving techniques   affect nutritional      and prepare stock from scratch.          Taste Test
(C3P)                   Nutrition                value and product       Compare the two stocks. Use a            Survey
                                                 quality?                sensory evaluation rubric. Also
Incorporate Unit A                                                       compare costs to include time as well    Figuring Recipe
and Unit C                                       How can                 as money.                                Production Cost
Competencies.                                    substitutions be best
                                                 used to produce a       Develop recipe substitutions using
                                                 marketable product?     commercial soups. Use soup bouillon
                                                                         and commercial condensed broth to
                                                 How can ready-made      develop recipes.
                                                 products be used in
                                                 recipes? What is the    Use nutritional analysis software to
                                                 result in unit cost?    determine the nutritional value of the
                                                                         dry and dehydrated ingredients in a
                                                                         soup mix and print a label that to
                                                                         includes the ingredients.
Day   Date       SCS Objective                 Content           Essential                  Tasks/Strategies                 SBE Course
                                                                Question(s)                                                   Activities
             10.01: Prepare pastries.   Pie pastry types   How do ingredients      Practice techniques for improving        Developing a
             (C3P)                      Pastry types       and preparation         visual appeal of pastry (lattice tops,   Taste Test
                                        Types of pies      principles affect the   cut-out tops, etc.). Evaluate each       Survey
             Incorporate Unit A                            cost and quality of     method and set production standards
             and Unit C                                    pies and pastries?      for the live project.                    Figuring Recipe
             Competencies.                                                                                                  Production Cost
                                                           How can we              Conduct a test in which dough is
                                                           determine proper        handled for different periods of time:
                                                           storage and             limited manipulation, moderate
                                                           packaging?              manipulation, and over manipulation.
                                                                                   Bake the pastry dough variations and
                                                           How can we              perform a sensory evaluation on the
                                                           determine a             result. Set production standards
                                                           consistent product in   based on results.
                                                           terms of quality and
                                                           size/portion?           As a lab group, determine storage
                                                                                   guidelines for a custard, chiffon,
                                                           How can garnishes       cream, and fruit pie. Determine
                                                           increase visual         whether or not the pie could cause
                                                           appeal and              foodborne illness if not stored
                                                           marketability of        properly. Use the information to set
                                                           pastry products?        up a HACCP plan for the live project.
                                                                                   (ServSafe Essentials, 9-1 to 9-11)

                                                                                   Experiment with various pastry edges
                                                                                   (fork, pinch, rope, etc.). Evaluate
                                                                                   each edge based on convenience
                                                                                   and appearance. Develop production
                                                                                   standards based on results.
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. 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
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 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.

Prepare frozen, refrigerated, box mix,
and homemade piecrusts. 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.
                                                                        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      Developing a
products.                Cost                   affect nutritional      or diabetic cookbooks to find pie        Taste Test
(C3P)                    Packaging              value and product       recipes that substitute artificial       Survey
                         Storage and handling   quality?                sweeteners for sugar. Prepare pies
Incorporate Unit A       Nutrition                                      using sugar substitutes. Assess the      Figuring Recipe
and Unit C                                                              nutritional value of the product using   Production Cost
Competencies.                                                           the computer software program,
                                                How can                 Food Processor. As a class, evaluate
                                                substitutions be best   each product based on sensory
                                                used to produce a       appeal and cost. Summarize the
                                                marketable product?     correlation between sugar content
                                                                        and sensory appeal in a written
                                                                        report. Use the information to
                                                                        determine production standards.
                                                                                         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.


Day   Date       SCS Objective                Content                  Essential                  Tasks/Strategies                 SBE Course
                                                                      Question(s)                                                   Activities
             11.01: Prepare candies.   Crystalline candies       How do ingredients      Demonstrate the use of a candy
             (C3P)                     Non-crystalline candies   and preparation         thermometer, and how to use the
                                       Chocolate candies         principles affect the   cold water method. Conduct a test
             Incorporate Unit A        Evaluation                cost and quality of     on a candy recipe to check the ease
             and Unit C                Cost                      candies?                and accuracy of both methods.
             Competencies.             Packaging                                         Develop production standards based
                                       Storage and holding       How can we              on the results.
                                                                 determine proper
                                                                 storage and             Divide into teams. Select and
                                                                 packaging?              prepare a recipe for a crystalline
                                                                                         candy. As a class, test market the
                                                                 How can we              products using a class-generated
                                                                 determine a             taste test survey to evaluate each
                                                                 consistent product in   recipe. Also, evaluate each recipe
                                                                 terms of quality and    based on cost and time. Use the
                                                                 size/portion?           results to select a product to market
                                                                                         for the live project.

                                                                                          Divide into teams. Research various
                                                                                         ways to package candies. Evaluate
                                                                 How can                 each method based on cost,
                                                                 garnishes/decoration    durability, ease of use, freshness
                                                                 increase visual         retention, and appearance. Organize
                                                                 appeal and              the information using a computer-
                                                                 marketability of        generated graph/chart. Create a
                                                                 candy products?         packaging plan for the live project
                                                                                         based on results.
                                                                As a class, choose a candy recipe to
                                                                produce for the live 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.

11.02: Adapt candy      Substitutions   How do adaptations      Divide into teams. Each team will
recipes and products.   Nutrition       affect nutritional      prepare a fudge recipe using one of
(C3P)                                   value and product       the following dairy substitutions:
                                        quality?                Low-fat milk
Incorporate Unit A                                              Whole milk
and Unit C                              How can                 Half & half
Competencies.                           substitutions be best   Whipping cream.
                                        used to produce a       Assess the nutritional value of the
                                        marketable product?     product using the computer software
                                                                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.


Day   Date       SCS Objective             Content            Essential                    Tasks/Strategies                 SBE Course
                                                             Question(s)                                                      Activities
             12.01: Summarize       Resources           How do our               Brainstorm a list of project concerns.    Structures
             project concerns and      Facilities       resources and            Determine which concerns will aid
             options.                 Time              circumstances            and/or hinder development of the          Broken Squares
             (C2)                      Skills           influence the success    SBE.
                                    Identify concerns   probability of an                                                  Brainstorming
                                                        SBE?                     Brainstorm a list of school and
             Incorporate Unit A                                                  community resources. Determine            Affinity Diagram
             and Unit B                                 How do facilities and    which resources will impact the
             Competencies.                              equipment influence      development of the SBE.                   Implementation
                                                        our ability to produce                                             Roles and
                                                        and sell a product for   Brainstorm a list of group members’       Responsibilities
                                                        an SBE?                  skills. Determine which skills will
                                                                                 impact the development of the SBE.        Advisory
                                                        How does our skill                                                 Council
                                                        level influence our      Conduct a lab inspection to determine
                                                        ability to produce and   how lab equipment and facility lay-out
                                                        sell a product for an    will aid and/or hinder the development
                                                        SBE?                     of the SBE.
12.02: Set goals for an    Product design            How do we know if        Set financial goals for a class           Smarties
entrepreneurial project.   Opportunity recognition   our goals are            business. Brainstorm ideas for
(C3)                       Concept investigation     SMART?                   possible uses of any profits made.        SBE Feasibility
                             Feasibility study                                Ask your teacher about the                Scan
Incorporate Unit A           Product mix             How do we know if        guidelines for use of profits. This
and Unit B                 Development of            our goal is a feasible   information is found in the Production    Goal Post
Competencies.              prototype                 for an SBE?              Work Handbook.
                           Product standards                                                                            Principal/Entrep
                           Production standards      What standards do        Using a variety of computer               reneur
                                                     we desire for our        programs, design business cards,
                                                     product/service?         receipts, and order forms for the         SWOT Your
                                                                              class project. Include in your            Business Idea
                                                     What production          portfolio.
                                                     standards will ensure
                                                     a safe and
                                                     marketable product?

                                                     What opportunities
                                                     exist in our school      Design a menu, a floor plan, an
                                                     and community for an     advertising flyer, and a drawing of the
                                                     SBE?                     outside of a student-designed
                                                                              business, including an outdoor sign.
                                                                              Projects should become part of a
                                                                              portfolio.
12.03: Plan an            Purpose of business    How is our SBE’s                                                NCREAL SBE
entrepreneurial project   plan                   mission and purpose                                             Mini Business
within the classroom.                            tied to our products                                            Plan
(C3P)                                            and services?                                                   FCCLA
                                                                                                                 planning
Incorporate Unit A        Marketing Plan         Marketing Plan          Marketing Plan                          Process
and Unit B                Marketing strategies   How do we know if       Determine a target market/marketing
Competencies.             Industry trends        marketing strategies    mix based upon demographic and          FCCLA
                          Target market          are appropriate?        customer profile information.           Entrepreneurshi
                             Demographics        Which strategies will                                           p Event
                             Customer profile    work best for us?       Develop a Marketing Plan. Create
                          5 C’s of promotion     Why?                    examples of strategies for use in the   Business Plan
                          pricing                                        Business Plan Showcase                  Showcase
                          competition            How do we               Presentation.
                             pricing             determine our target                                            Drum roll
                             market share        market?                                                         Please
                          distribution
                              place              How do the 5 C’s of                                             Are We having
                             market              promotion determine                                             Funds Yet
                             packaging           the success of the
                                                 SBE?                                                            Affinity Diagram

                                                 How do we                                                       Figuring Recipe
                                                 determine                                                       Production Cost
                                                 appropriate pricing?
                                                 Mark-up?                                                        Developing a
                                                                                                                 Taste Test
                                                 How do we                                                       Survey
                                                 determine the best
                                                 distribution plan for                                           Financial Plan
                                                 our product/service?                                            Worksheets

                                                 How do we
                                                 determine
                                                 appropriate
                                                 packaging?
Operations Plan            Operations Plan         Operations Plan
Laws and regulations       How do laws and         Pick several recipes that are possible
  School                   regulations impact      choices for project ideas. Cost the
  County                   the operation of our    recipes based on current grocery
  State                    SBE?                    prices (see Appendix 13.00 “Figuring
Organizational structure                           Recipe Production Cost”) Either
  Job descriptions         How do we know          provide a price list of food items, or
  Chart                    which                   students should collect data
Customer service           organizational          themselves. Determine the break-
policies                   structure is best for   even point for each product.
Schedule of operation      our SBE?
Purchasing/inventory                               Demonstrate using portion control
control                    Which jobs will be      utensils and large portion baking
Quality control            needed to meet          pans. Discuss the relationship
Sales quotas               operation goals of      between portion control and profit in
                           the SBE?                food-related businesses.

                           What policies will      Determine various jobs required to
                           be needed for           accomplish the class project. Write
                           successful              job descriptions, and make a work
                           operation of the        schedule plan, an organizational
                           SBE?                    structure plan, and establish work
                                                   hours.
                           How will quality
                           control be best         Develop policies concerning
                           monitored?              customer service issues (refund,
                                                   return of money, replacement, etc.)
                           How do we               for the live project.
                           determine our sales
                           and production          Construct an inventory control
                           quotas?                 system to maintain records for cost
                                                   control.

                                                   Use various word processing
                                                   programs to design flyers, pamphlets,
                                                   questionnaires, survey forms, etc., to
                                                   implement and promote the class
                                                   project.
                                                                         Using computers, prepare charts to
                                                                         be used for quality control analysis-
                                                                         examples: FIFO, planning, sales
                                                                         charts, temperature recording, work
                                                                         schedules. Include in you portfolio.

                          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
                          Mark-up               we reach a “Break-       break even point based on projected
                          Break even point      Even Point”?             sale for a three month time period.
                          Cash flow statement                            Use a computerized accounting
                          Balance sheet         How do we                program or EXCEL (NCREAL) to
                          Income statement      determine                present the information.
                                                appropriate
                                                pricing? Mark-up?

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

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

				
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