MOUNTAIN VIEW SCHOOL DISTRICT. Food Production, Management, and Services

Transcription

1 MOUNTAIN VIEW SCHOOL DISTRICT Food Production, Management, and Services 009

2 Curriculum Content Frameworks Food Production, Management, and Services Grade Levels: 0,, Course Code: 90 Prerequisite: TP Foundation Core Course Description: Emphasis in this course is given to the development of competencies related to employability; technology in food production, management, and services; sanitation and safety; nutrition as related to food service; servicing of food; purchasing, receiving, and storing of food supplies; production and management of food; use, care, and storage of large and small commercial food service equipment; menu planning; and modified diets. Unit : Employability Skills Unit : Sanitation and Safety Unit : Management Unit : Nutrition and Meal Planning Unit 5: Tools and Equipment Unit 6: Serving Foods Unit 7: Preparatory Laboratory Experience Unit 8: Production

3 Unit : Employability Skills Hours: 0 Terminology: Discrimination, Fair Labor Standards Act, Flexibility, Health certificate, Health record, Networking, Orientation, Probationary period, References, Sexual harassment, Work ethic. Define terms to employability skills. Determine qualities of a desirable and productive employee/employer. Analyze business etiquette and work ethics. Design employment portfolio.5 Compile information on computing paychecks.6 Examine labor laws, regulations, and policies affecting most food service employees.. Demonstrate knowledge of Food Production terms using correct context.. Develop scenarios depicting undesirable and desirable behavior of all personnel.. Analyze business etiquette and work ethics.. Create a resume, letter of application, letter of reference, list of three references, transcript, health record, and a copy of social security card.. Participate in a simulated job interview.. Write a job interview follow up letter.5. Calculate wages, hours, deductions, and fringe benefits.6. Investigate websites of government agencies that regulate the food service industry.6. Prepare a presentation on one of the government agencies that regulate the food service industry

4 Unit : Employability Skills Hours: 0 Terminology: Discrimination, Fair Labor Standards Act, Flexibility, Health certificate, Health record, Networking, Orientation, Probationary period, References, Sexual harassment, Work ethic.7 Analyze career paths within the food service industry.7. Explain the roles, duties and functions of individuals engaging in food service careers.7. Analyze opportunities for employment and entrepreneurial endeavors in the food service industry.7. Summarize education and training requirements and opportunities for career paths in food service

5 Unit : Sanitation and Safety Hours: 8 Terminology: Bacteria, Botulism, Contamination, Cross contamination, Department of Health, Education, and Welfare, Direct contamination, E Coli 057:H7, FIFO, First aid, Flammable, Food and Drug Administration, Fungi, Hazard, Heimlich maneuver, Hepatitis A virus, Listerosis, Microorganisms, National Sanitation Foundation, OSHA, Parasite, Pasteurization, Pesticides, Rotavirus, Salmonella, Sanitation, Shigellosis, Staphylococcus, Sterilize, Temperature danger zone, Toxins, Trichinella. Define terms related to sanitation and safety. Determine sanitation standards in personal grooming, hygiene, and handling of food and equipment by food service employees. Distinguish situations that require immediate hand washing when working with food. Differentiate between cleaning and sanitizing a surface.5 Develop guidelines for safe storage of sanitizing agents.6 Examine occupational safety hazards related to food service.. Demonstrate knowledge of food safety and sanitation terms related to food production terms using correct context.. Demonstrate acceptable sanitation standards.. Practice proper hand washing techniques.. Demonstrate the use of sanitizing agents on various surfaces/equipment.5. Plan an orderly, accessible storage area for cleaning equipment and supplies.6. Modify dress to promote safety in the laboratory.6. Demonstrate safe handling and use of equipment.6. Integrate preparation techniques that promote safety.6. Demonstrate use of fire extinguishers in the laboratory

6 Unit : Sanitation and Safety Hours: 8 Terminology: Bacteria, Botulism, Contamination, Cross contamination, Department of Health, Education, and Welfare, Direct contamination, E Coli 057:H7, FIFO, First aid, Flammable, Food and Drug Administration, Fungi, Hazard, Heimlich maneuver, Hepatitis A virus, Listerosis, Microorganisms, National Sanitation Foundation, OSHA, Parasite, Pasteurization, Pesticides, Rotavirus, Salmonella, Sanitation, Shigellosis, Staphylococcus, Sterilize, Temperature danger zone, Toxins, Trichinella.7 Point out dangers of working when under the influence of alcohol or drugs.8 Examine emergency first aid procedures.9 Outline characteristics and prevention of food borne illnesses.7. Simulate hazards of working under the influence of drugs or alcohol (use of impairment goggles, students wearing gloves, etc.).8. Demonstrate emergency first aid procedures.9. Evaluate techniques for handling food in order to prevent food borne illnesses.9. Find criteria that determine an official outbreak of a food borne illness of microorganisms

7 Unit : Sanitation and Safety Hours: 8 Terminology: Bacteria, Botulism, Contamination, Cross contamination, Department of Health, Education, and Welfare, Direct contamination, E Coli 057:H7, FIFO, First aid, Flammable, Food and Drug Administration, Fungi, Hazard, Heimlich maneuver, Hepatitis A virus, Listerosis, Microorganisms, National Sanitation Foundation, OSHA, Parasite, Pasteurization, Pesticides, Rotavirus, Salmonella, Sanitation, Shigellosis, Staphylococcus, Sterilize, Temperature danger zone, Toxins, Trichinella.0 Ascertain conditions and factors necessary for growth of microorganisms. Determine basic sources of contamination of food supplies. Compile local, state, and federal health and safety standards for the food service industry.0. Measure the temperature range known as the "danger zone" for holding foods.0. Record the time it takes to heat liquid, semisolid, and solid foods to a temperature above the "danger zone" using different methods.0. Record the time it takes to cool liquid, semisolid, and solid food below the temperature of the "danger zone" using different methods.0. Calculate the cooling time of food in various sized containers using the cooling time formula.0.5 Measure the temperature of a refrigerator and freezer using both Fahrenheit and Celsius.. Classify food contaminants.. Investigate websites of health and safety standards for food service industry.. Assess information gathered from research

8 Unit : Management Hours: 8 Terminology: A la carte, Atmosphere, Clientele, Competitors, Cost of Purchased Unit, Dovetail, Food Cost Percentage, Food costing, Forecast, Franchise, Human resources, Inventory, Invoice, Labor costs, Management, Marketplace, Markup, Mentors, Monthly inventory, Overstaffing, Perpetual inventory, Portion control, Positive reinforcement, Pre costing, Profit, Public relations, Purchase order, Q factor, Quality control, Requisition, Specification, Specification card, Standardized recipe, Stock rotation, Trends, Turnover rate, Vendor. Define terms related to management. Explain food production services to new personnel. Analyze basic types of scheduling for employees. Analyze marketing and public relation strategies.5 Point out management skills needed for food production, cost control, and customer service.. Demonstrate knowledge of management terms related to food production terms using correct context.. Determine effective training techniques, mentoring programs and evaluation procedures.. Calculate labor costs.. Access elements involved in marketing strategies.5. Calculate cost per serving, food cost percentage, profit, overhead, and selling price

9 Unit : Management Hours: 8 Terminology: A la carte, Atmosphere, Clientele, Competitors, Cost of Purchased Unit, Dovetail, Food Cost Percentage, Food costing, Forecast, Franchise, Human resources, Inventory, Invoice, Labor costs, Management, Marketplace, Markup, Mentors, Monthly inventory, Overstaffing, Perpetual inventory, Portion control, Positive reinforcement, Pre costing, Profit, Public relations, Purchase order, Q factor, Quality control, Requisition, Specification, Specification card, Standardized recipe, Stock rotation, Trends, Turnover rate, Vendor.6 Compare use of recipes, cost control cards, and the computer as tools of cost control management.7 Critique menu formats commonly used.6. Demonstrate the use of recipes, cost control cards, and the computer as tools of cost control.6. Write a recipe card detailing ingredients, specifying weights and measures, and stating cooking methods.6. Compute the portion cost (PC) for a recipe.6. Determine a food cost percentage (FC%).6.5 Calculate the selling price (SP) of a food item using a given formula.6.6 Revise standard recipes for quantity food service.7. Create menus for various occasions, restaurant styles and themes

10 Unit : Management Hours: 8 Terminology: A la carte, Atmosphere, Clientele, Competitors, Cost of Purchased Unit, Dovetail, Food Cost Percentage, Food costing, Forecast, Franchise, Human resources, Inventory, Invoice, Labor costs, Management, Marketplace, Markup, Mentors, Monthly inventory, Overstaffing, Perpetual inventory, Portion control, Positive reinforcement, Pre costing, Profit, Public relations, Purchase order, Q factor, Quality control, Requisition, Specification, Specification card, Standardized recipe, Stock rotation, Trends, Turnover rate, Vendor.8 Identify guidelines for purchasing, receiving, and storing food supplies.8. Complete forms necessary to implement food production.8. Compare manual and computerized techniques for record keeping.8. Appraise food storage facilities of a working food service operation such as a restaurant, cafeteria, hospital.8. Compare working food storage facilities to classroom lab or home food storage

11 Unit : Nutrition and Meal Planning Hours: 9 Terminology: Calorie, Carbohydrates, Cholesterol, Clip ons, Cuisine, Cycle menu, Dietary Guidelines for Americans, Entrée, Ethnic foods, Fat, Fat soluble vitamin, Fiber, Fixed menu, Heart healthy, Low fat diet, Low sodium diet, Meal pattern, Menu, Metabolism, Mineral, MyPyramid, National Academy of Sciences dietary guidelines, Nutrient, Nutrient dense foods, Nutrition, Nutritional variety, Preservatives, Protein, RDA, Table d'hôte, Tent cards, Vitamin, Water, Water soluble vitamins. Define terms related to nutrition and meal planning. Compile functions and sources of nutrients. Judge food preparation techniques which conserve nutrients. Distinguish types of food additives and their uses.. Demonstrate knowledge of nutrition and meal planning terms using correct context.. Illustrate equal amounts of pure fat and pure carbohydrate.. Conduct a simple test to determine if given foods contain carbohydrates.. Classify complete and incomplete protein foods.. Determine the differences in fats and oils.. Demonstrate food preparation techniques which conserve nutrients.. Research additives in common foods

12 Unit : Nutrition and Meal Planning Hours: 9 Terminology: Calorie, Carbohydrates, Cholesterol, Clip ons, Cuisine, Cycle menu, Dietary Guidelines for Americans, Entrée, Ethnic foods, Fat, Fat soluble vitamin, Fiber, Fixed menu, Heart healthy, Low fat diet, Low sodium diet, Meal pattern, Menu, Metabolism, Mineral, MyPyramid, National Academy of Sciences dietary guidelines, Nutrient, Nutrient dense foods, Nutrition, Nutritional variety, Preservatives, Protein, RDA, Table d'hôte, Tent cards, Vitamin, Water, Water soluble vitamins.5 Summarize MyPyramid and dietary guidelines.6 Critique menus based on nutritional content.5. Classify foods in categories.5. Critique the effectiveness of MyPyramid.gov as a dietary planning tool.5. Evaluate personal food choices using MyPyramid tracker.6. Evaluate the nutritional content of online menus.6. Write basic menus.6. Adapt menus for modified diets

13 Unit 5: Tools and Equipment Hours: 5 Terminology: Apple corer, Baker's scale, Baker's trough, Balloon whip, Bench mixer, Bin, Boning knife, Butcher knife, Carousel oven, Chef's knife, China cap, Citrus knife, Cleaver, Colander, Compartment steamer, Convection oven, Deck oven, Double boiler, Dredge, Dry measuring cups, Flat top range, Food mill, French whip, Grater, Griddle top range, Ladle, Liquid measuring cups, Measuring spoons, Open top range, Overhead broiler, Paring knife, Portion scale, Pressure fryer, Proofing oven, Roasting pan, Roll in refrigerator, Salamander, Sharpening steel, Sharpening stone, Skimmer, Spring form pan, Stack oven, Steam jacketed kettle, Stock pot, Thermometer, Trunnion, Zester 5. Define terms related to tools and equipment 5. Describe use, care, and storage of large and small food service tools and equipment 5. Ascertain effect of technology on commercial food equipment 5.. Demonstrate knowledge of tools and equipment terms using correct context 5.. Demonstrate the use, care, and storage of tools and equipment used in food production 5.. Demonstrate ability to read different types of food thermometers 5.. Compare Fahrenheit temperatures to Celsius temperatures 5.. Demonstrate ability to select appropriate thermometer for task 5..6 Demonstrate the use of different types of scales used to weigh food in the food service industry 5.. Research current trends in technology on commercial food service equipment

14 Unit 6: Serving Foods Hours: Terminology: Bread and butter plate, Buffet service, Charger, Compromise service, Condiments, Cover, Dinner plate, Dinnerware, Family service, Flatware, Hollowware, Meal service, Modified English service, Place setting, Plate service, Plating, POS system, Salad plate, Table appointments, Table service, Tableware 6. Define terms related to serving food 6. Distinguish types of meal service 6. Explain table appointments and how to set a table 6. Apply guidelines for serving food and waiting on tables 6.5 Outline procedures for taking orders, filling orders, and clearing tables 6.. Demonstrate knowledge of food service terms using correct context 6.. Demonstrate types of meal service common to food service establishments 6.. Make use of table appointments 6.. Practice various table settings according to menu and type of meal service 6.. Practice serving food and waiting on tables 6.. Sequence meal service steps in an American service restaurant 6.5. Demonstrate procedures for taking orders, filling orders, and clearing tables 6.5. Describe current technology such as POS (Point of Sale) system used to simplify service

15 Unit 7: Preparatory Laboratory Experience Hours: 6 Terminology: Bake station, Clean up, Competence, Cook, Cooperation, Cross train, Entrée station, Evaluation sheet, Executive chef, Fry and broil station, Garde manger (pantry chef), Kitchen brigade, Meal manager, Pre preparation, Production schedule, Salad station, Service station, Soup and sauce station, Sous chef, Standards, Station, Time/work schedule, Work flow, Work simplification 7. Define terms related to preparation laboratory 7. Examine the classical brigade as established by Escoffier and modern versions used in large kitchens today 7. Discuss planning, responsibilities, cooperation, effectiveness, and equipment/supplies in the lab 7.. Demonstrate knowledge of laboratory preparation terms using correct context 7.. Plan modifications of the classical brigade for different types and sizes of food service establishments 7.. Devise a plan for carrying out assigned lab responsibilities 7.. Demonstrate proficiency in planning, implementing, and evaluating lab experience 7.. Rotate lab duties to determine unique skills needed in each lab station/service position 7.. Demonstrate cooperation skills within a laboratory setting

16 Unit 8: Production Hours: 70 Terminology: Blanch, Braise, Cut in, Desired yield, Dice, Dot, Dredge, Fold, Garnish, Gluten, Grind, Hors d'oeuvres, Julienne, Knead, Marinate, Mince, Mise en place, Parboil, Pare, Portion control, Preparation station, Proof, Rehydration, Sauté, Scald, Score, Sear, Standardized recipe, Standing time, Steep, Stir fry, Whip, Yield 8. Define terms related to production 8. Examine use of the metric and U.S./English system of weight and measurements common to the food industry 8. Describe techniques used to measure and weigh various ingredients 8. Examine abbreviations and equivalent measures used in the food service industry 8.5 Analyze selections and use of recipes 8.. Demonstrate knowledge of food production terms using correct context 8.. Demonstrate the ability to use cooking terms correctly in a lab setting 8.. Compare various measurements 8.. Demonstrate correct techniques for measuring and weighing 8.. Demonstrate ability to recognize and use abbreviations and equivalents common to food service 8.5. Discuss parts of a recipe and steps in following recipes 8.5. Demonstrate mise en place for different recipes

17 Unit 8: Production Hours: 70 Terminology: Blanch, Braise, Cut in, Desired yield, Dice, Dot, Dredge, Fold, Garnish, Gluten, Grind, Hors d'oeuvres, Julienne, Knead, Marinate, Mince, Mise en place, Parboil, Pare, Portion control, Preparation station, Proof, Rehydration, Sauté, Scald, Score, Sear, Standardized recipe, Standing time, Steep, Stir fry, Whip, Yield 8.6 Discuss recipe modification 8.7 Examine various techniques and methods of food preparation 8.8 Apply guidelines for selecting garnishes 8.6. Modify recipes by increasing and decreasing quantity 8.6. Modify recipes to produce a lowered fat content while maintaining desirable flavor, texture, and appearance 8.6. Modify recipes to reduce sodium content while maintaining desirable flavor 8.7. Execute food preparation techniques and methods 8.8. Select and prepare appropriate garnishes