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I. Food Safety and Sanitation
A. Vocabulary Recognition
1. Microbiological Hazards -- terms and concepts such as:
pathogen, bacteria, virus, parasite, fungi (molds and yeasts),
toxin, intoxication
2. Types of Hazards in Food: physical, chemical, and biological
3. Foodborne Illnesses Terms and Concepts
a. Basic concepts such as: foodborne illness, pathogen, cross
contamination;
b. Pathogen types and characteristics such as: bacteria,
virus, parasite, fungi (molds and yeasts)
c. Temperatures: Fahrenheit vs. Celsius
d. Food danger zone
e. Importance of time and temperature controls
4. Safety and Sanitation Procedures, Terms and Concepts
a. Personal hygiene and disease transmission
b. Food danger zone
c. Cleaning and sanitizing steps: wash, rinse, sanitize, air dry
d. Cleaning and sanitizing chemicals: bleach, iodine, quats
(quaternary ammonia)
e. Bleach as a sanitizing agent not a cleaning agent
f. Accidents, hazards and emergency procedures: choking,
lacerations, burns, slips and falls, CPR, Heimlich maneuver
B. Oral/Aural Skills
1. Discussion skills for effective groupwork (active
listening and participation, politeness strategies, asking
questions, clarifying information)
2. Role-plays and presentations on food safety and sanitation
topics
3. Understanding main ideas and details in spoken
instructions and oral presentations on food safety and
sanitation topics
4. Identifying safety and sanitation responsibilities of food
service workers
C. Reading
1. Understanding main ideas in food safety and sanitation
readings
2. Highlighting important information in food safety and
sanitation readings
3. Using skimming, scanning, and context clues to identify
important vocabulary and definitions related to food safety
and sanitation
4. Reading and understanding instructions on objective tests
D. Writing
1. Short reports on food safety and sanitation topics
2. Worksheets to evaluate for safety and sanitation
3. Completing objective tests (short answer, true/false,
multiple choice, matching items)
II. Culinary Arts Survey
A. Vocabulary Recognition
1. Culinary techniques, tools and terms (such as: broil,
saute, poach, mince, serrated knife, steam kettle, host, menu,
broth, barista)
2. U.S and metric measurement standards and their equivalents
B. Oral/Aural Skills
1. Listening to instructions and presentations for main ideas
and details
2. Oral presentation on recipe from student's culture
3. Discussion skills for effective groupwork (active
listening and participation, politeness strategies, asking
questions, clarifying information)
C. Reading
1. Interpreting charts and timelines of culinary history
2. Using skimming, scanning, and context clues to identify
important vocabulary and definitions related to professional
cooking
3. Highlighting important information in culinary history
texts
4. Interpreting and using table of contents, index, headings,
charts and pictures to find information and improve
understanding of culinary and syllabus information
5. Reading and understanding instructions on objective tests
D. Writing
1. Note-taking
2. Creating timelines based on culinary history reading
3. Completing objective tests (short answer, true/false,
multiple choice, matching items)
4. Completing culinary problem-solving worksheets
III. Professional Cooking Basics
A. Vocabulary Recognition
1. Ingredients (vegetables, fruits, grains, legumes,
potatoes, pastas, meats, fish, poultry)
2. Equipment (hand tools, measuring tools, cookware)
3. U.S and metric measurement standards and their equivalents
4. Cleaning tools and supplies
5. Kitchen hierarchy (executive chef, sous chef, area chef,
line cook)
6. Cooking techniques and concepts (mise en place, dry heat,
moist heat, combined cooking)
B. Oral/Aural Skills
1. Listening to instructions and presentations for main ideas
and details
2. Oral presentation and demonstration
3. Clarifying, asking questions, confirming instructions
C. Reading
1. Interpreting and using table of contents, index, headings,
recipe formats, charts, and pictures to find information and
improve understanding of culinary and syllabus information
2. Using skimming, scanning, and context clues to identify
important vocabulary and definitions related to professional
cooking
3. Highlighting important information in culinary texts
4. Reading and understanding instructions on objective tests
D. Writing
1. Note-taking
2. Completing objective tests (short answer, true/false,
multiple choice, matching items)
3. Completing culinary problem-solving worksheets
IV. Introduction to Baking and Pastry
A. Vocabulary Recognition
1. Ingredient groups (leavenings, fats, flours, dairy)
2. Equipment (hand tools, machinery, scales)
3. Measurements (liquid, dry, weights)
4. Baked goods (Pate a choux, laminated doughs, pies and
tarts, quick breads, cakes, breads)
B. Oral/Aural Skills
1. Listening to instructions and presentations for main ideas
and details
2. Clarifying, asking questions, confirming instructions
C. Reading
1. Interpreting and using table of contents, index, headings,
recipe formats, charts, and pictures to find information and
improve understanding of culinary and syllabus information
2. Using skimming, scanning, and context clues to identify
important vocabulary and definitions related to professional
cooking
3. Highlighting important information in culinary texts
4. Reading and understanding instructions on objective tests
and assignments
D. Writing
1. Completing culinary problem-solving worksheets
2. Completing objective tests and assignments (short answer,
true/false, multiple choice, matching items)
3. Note-taking