Culinary and Hospitality Management

Required Book for this course
  • Course Information:

    High School Course Title & DOE #:  Culinary and Hospitality Management I - 5440         

                                        HS Credits:  3.0

    Ivy Tech Course Title:   Sanitation & First Aid - HOSP101                       

                                        Ivy Tech Credits:  3.0

                                        Basic Food Theory & Skills - HOSP102                 

                                        Ivy Tech Credits:  3.0

    Length of Course:   3 trimester

    Trimester(s) Registered:  Fall (Aug to Nov 2016) &/or Winter (Nov-Feb 2017) &/or Spring (Mar-Jun 2018)

    High School Prerequisites:   Nutrition & Wellness, Introduction to Culinary Arts

    Ivy Tech Prerequisites:  Students seeking Ivy Tech Tech dual credit must create an Ivy Tech account by registering online at:   http:ivytech.edu/dualcreditapplication.  You only need to register one time to obtain a “C” number.  

    Passing the school administered Accuplacer Assessment in Reading and Writing is required.  High enough scores on the PSAT, ACT and SAT or a qualified senior exemption may exempt you from the Accuplacer testing. Otherwise, scores of 76 in the Reading and 80 in the Writing are needed to satisfy the pre-requisites.

    Your grade for this high school course will be the same grade you receive for your dual credit course and will appear on your college transcript with Ivy Tech.  Make sure you perform at a “B” or better because this sets your grade expectations for college.

    High School Faculty Information:

    Name:    Patti Tubbs

    Office Location:  Merrillville High School

    Contact Information:  Phone:  219-650-5307 ext 7167   Email:   ptubbs@mvsc.k12.in.us

    Catalog Description:

    Culinary Arts and Hospitality Management prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications; principles of purchasing, storage, preparation, and service of food and food products; ; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with postsecondary programs is encouraged

    Course Objectives:

    1. Define hospitality and the philosophy of the hospitality Industry
    2. Trace the growth and development of the hospitality and tourism Industry.
    3. Describe the various cuisines and contributions of leading culinarians.
    4. Identify professional organizations within the field; explain purposes and benefits.
    5. Describe the kitchen brigade system
    6. Discus the history of hospitality and foodservice
    7. Discuss and evaluate industry trade periodicals.
    8. Describe Foodborne Illness and how it can be prevented.
    9. Describe Time, Temperature abuse of food.
    10. List Management Programs that can be in place for pests & sanitation.
    11. Describe how to prevent accidents & injuries.
    12. Describe the steps necessary to perform basic first aid.
    13. Describe the steps necessary to perform CPR.
    14. Describe when you need to use an AED.
    15. Use an AED on a mannequin.
    16. Perform CPR using a mannequin.
    17. Demonstrate how to read and follow a standard recipe.
    18. Identify and use utensils, pots, pans.
    19. Describe the Communication Process.
    20. Describe Teamwork and Leadership.
    21. Describe the Key Points of Effective Employee Training.
    22. Demonstrate a variety of cooking methods.
    23. Utilize weights and measures to demonstrate proper scaling and measurement techniques.
    24. Calculate food, beverage and cost percentages.
    25. Demonstrate process of scaling a recipe.
    26. Demonstrate cost controls.
    27. Describe the best way to identify the customer’s needs and what types of special needs should staff be aware of.

     

    Course Content:

    The Foodservice Industry

    Careers in the Industry

    The Lodging Industry

    Professionalism

    Recognize the manager's responsibility to provide safe food to customers

    Learn food safety principles

    The Importance of Food Safety

    Good Personal Hygiene

    Time and Temperature Control

    Preventing Cross-Contamination

    Cleaning and Sanitizing

    Safe Food Preparation

    Receiving and Storing Food

    Methods of Thawing, Cooking, Cooling and Reheating Food

    HACCP (Hazard Analysis and Critical Control Points)

    Food Safety Regulations

    Enhance your training skills

    Respond and manage a first aid or sudden cardiac arrest emergency

    Bleeding, sprains, broken bones, shock and other first aid emergencies

     

     

     

     

     

    CPR and AED

    Standardized Recipes

    Foodservice Equipment

    Mis en Place

    Cooking Methods

    Cooking and Nutrition

    Stocks, Sauces, Soups

    The Communication Process

    Communication

    Management Essentials

    Fruits, Vegetables Menu selection

    Serving Your Guests

    Potatoes and Grains

    Controlling Food Cost

    Salads, Dressing, Dips and Garnishes

    Purchasing Decisions

    Meat, Poultry, Seafood, Charcuterie & Garde           Manger

    Food from The Americas, North America, Central America, Caribbean, South America

    Food from Europe, the Mediterranean, the Middle East, and Asia

     

     

    Required High School Textbook/Resources:

    National Restaurant Association ServSafe® Manager 6th edition

    Heartsaver® First Aid CPR AED Student Workbook

    Foundations in Restaurant Management Level 1

     

    Grading and Evaluation:

    Grades are electronically entered into RDS.  Final exams constitute 20% of overall trimester grade.

     

    Methods of Evaluation

    Diagnostic, guest speakers, vocabulary, assignments/worksheets, journal reviews, research, presentations, demonstrations, labs, quizzes, webquests, skills practice, certification tests (Serve Safe Handler, AED, CPR, First Aid)

     

    Grading Scale:

    92-5-100 = A

    89.5-92.49 = A-

    86.5-89.49 = B+

    82.5-86.49 = B

    79.5 - 82.49 = B-

    76.5 - 79.49 = C+

    72.5 - 76.49 = C

    69.5 - 72.49 = C-

    66.5 - 69.49 = D+

    62.5 - 66.49 = D

    59.5 - 62.49 = D-

    59.49 and below = F

    Assignments and Tentative Course Schedule:

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Trimester 1 Week 1

    Foundations 1       Sec 1.1 Overview of the Restaurant & Foodservice Industry

    Found 1 Ch 1 Vocabulary

    Act 1.3 Report/Presentation-Famous Chefs/Entrepreneurs

    Found 1 Ch 1 Sec. Review

    Interactive Notebook

    Found 1 Ch 1 Vocabulary

    Hospitality 102 Diagnostic

    Act 1.3 Report/Presentation-Famous Chefs/Entrepreneurs

    Found 1 Ch 1 Sec. 1 Review

    Week 2

    Sec. 1.2   Career Opportunities in the Industry: types of establishments, career pathways, Sec 1.3 Overview of the lodging Industry: why people travel, types of lodging operations, rating organizations, lodging careers. 

    Found 1 Ch 1. 2 & 1.3

    Sec. Review

    Interactive Notebook

    Found 1 Ch 1.2 & 1.3 Sec.

    Report Due

    Sec. Review Questions.

    Found 1 Ch 1 Test

    Week 3

    Foundations 1 Ch 2 Keeping Food Safe                      Serve SafeCh1: Providing Safe food: Foodborne Illnesses, How Foodborne Illnesses Occur, Keeping Food Safe, Ch 2: Forms of Contamination: Biological, Chemical, and Physical Contaminants, Deliberate Contamination of Food, Responding to a Foodborne-Illness Outbreak, Food Allergens.           Ch 3: The Safe Food Handler: How Food Handlers Can Contaminate Food, A Good Personal Hygiene Program                      Ch 4: The Flow of Food: An Introduction: Hazards in the Flow of Food, Monitoring Time and Temperature

     

    Found 1 Ch 2 ACT: 2.4, 2.6, 2.8

    Ch2 Apply your Knowledge

     

    Serve Safe: Ch. 1-4 Apply your Knowledge Study Questions

     

    Interactive Notebook

    Diagnostic- ServeSafe®

    Found 1 Ch 2 Vocabulary

     

    Found 1 ACT: 2.4, 2.6, 2.8

    Ch2 Apply your Knowledge

    Study Questions

     

    Serve Safe: Ch. 1-4 Apply your Knowledge Study Questions

     

    Week 4

    Foundations 1 Ch 10 Cleaning & Sanitizing

    ServSafe: Ch 5: The Flow of Food: Purchasing and Receiving: General Purchasing and Receiving Principles, Storing,  Ch 6: The Flow of Food: Preparation, Preparation, Cooking Food, Cooling and Reheating Food          Ch 7: The Flow of Food: Service: Holding Food, Serving Food            Ch 8: Food Safety Management Systems: Food Safety Management Systems

    Found 1 Ch 10 Vocabulary

     

    Found 1 Ch 10 Review

     

    Serve Safe Ch 5-8 Apply your Knowledge

     

    Study Questions

     

    Interactive Notebook

    Found 1 Ch 10 Vocabulary

    Serve Safe Ch 5-8 Apply your Knowledge

    Study Questions

     

    Week 5

    ServSafe Ch 9: Safe Facilities and Pest Management: Interior Requirements for a Safe Operation, Emergencies That Affect the Facility, Pest Management.    

    Review:    

    Foundations 1 Ch 2: Keeping food Safe. Chapter 10: Cleaning and Sanitizing: Cleaning and Sanitizing, Dishwashing, Cleaning and Sanitizing in the Operation                 

    Presentations on a Contamination

    Safe Food Handling Information project

     

    Ch. 9 Apply your Knowledge

    Study Questions

     

    Interactive Notebook

    Presentations on Contamination

    Safe Food Handling Information project

    Ch. 9 Apply your Knowledge

    Study Questions

    Ch 2  Test                       

    Week 6

    Foundations 1  Ch 3 Workplace Safety: Sec. 3.1 Introduction to Workplace Safety; safety & the law, Government regulations, the safety audit, personal protective equipment, emergency plans, Sec 3.2 Preventing Accidents & Injuries: fire hazards, classes of fires and fire extinguishers, preventing burns, preventing slips, trips & falls, lifting and carrying safely, preventing cuts, Sec. 3.3 First Aid & External Threats: first aid, external threats.

    Found 1 Ch 3 Vocabulary

     

    Found 1 Ch 3 ACT 3.7

     

    Found 1 Ch 3 Sec. Review

     

    Interactive Notebook

    Found 1 Ch 3 Vocabulary

    Found 1 Ch 3 ACT 3.7

    Found 1 Ch 3 Review

     

    Ch 3 Test

     

    Mid-Term

     

     

    Week 7

    Heartsaver First Aid CPR AED                     Part 1 First Aid Basics: Rescuer Duties, Victim & Rescuer Safety, Phoning for Help, Finding the Problem, After the Emergency.                    Part 2: Medical Emergencies: Breathing Problems, Choking in an Adult, Allergic Reactions, Heart Attack, Fainting, Diabetes & Low Blood Sugar, Stroke, Seizure, Shock.  Part 3: 1.Bleeding You Can See.  2. Wounds.               3 Bleeding You Can't See                 4. Head, Neck, and Spine Injuries.  5. Broken Bones and Sprains            6. Burns & Electrical Injuries. 

    Interactive Notebook

     

    Heartsaver® Information Project

    Diagnostic Heartsaver® First Aid CPR AED

     

    Heartsaver® Information        Project

     

    Week 8

    Heartsaver First Aid CPR AED                     Part 4 Environmental   Emergencies: 1. Bites & Stings      2. Heart Related Emergencies  3. Cold-Related Emergencies  4. Poison Emergencies  Part 5 CPR AED: 1. CPR & AED    for Adults                          2. CPR & AED   for Children                      3. How to help a Choking Child         4. CPR for Infants 5. How to Help a Choking Infant.   

    Ch. Apply your Knowledge

    Study Questions

     

    Serve-Safe Presentations Research

     

    Presenters Notes

    Ch. Apply your Knowledge

    Study Questions

     

    Serve Safe Presenters notes

     

    Heartsaver®Exam

    Week 9

    Foundations 1  Ch 4 Kitchen Essentials 1 Professionalism:   4.1 Professionalism: What does it mean to be a culinary Professional? Workstations     4.2 Using Standardized Recipes: standardized recipe

    Serve Safe  Presentations

     

    Presentation Notes

    Serve Safe Presentations

     

    Serve Safe Presentation notes

     

    ServSafe®Practice Test

    Week 10

    Foundations 1 Ch 4 Kitchen Essentials 1  4.2 Using Standardized Recipes: business math, U.S. & metric measurement systems, standardized recipes, converting recipes, measuring, EP/AP amounts, costing recipes.

    Found 1 Ch 4.1-4.2 Review

    ACT 4.5 Crossword Puzzle

    ACT 4.7, 4.8, 4.9

    Recipe Conversion

    Article Review

    Costing a Recipe

     

    ServSafe® Exam

    Found 1 Ch 4.1-4.2 Review

    ACT 4.5 Crossword Puzzle

    ACT 4.7, 4.8, 4.9 Recipe Conversion

    Article Review

    Found I Ch 4 Test

     

    Week 11

    Foundations 1     Ch 5 Kitchen Essentials 2 Equipment & Techniques: 5.1 Foodservice Equipment: receiving & storage equipment, pre-preparation equipment, food preparation equipment, holding & serving equipment          

    Found 1 Ch 5 Vocabulary

    Found 1 Ch 5.1 Sec. Review

    Cafeteria walk through

     

    Interactive Notebook

    Found 1 Ch 5 Vocabulary

    Found 1 Ch 5.1 Review

     

    Week 12

    Foundations 1     Ch 5 Kitchen Essentials 2 Equipment & Techniques Review.   

     

    Interactive Notebook

    AHA Heartsaver®  Study Guide

    Interactive Notebook

    AHA Heartsaver®  Study Guide

    Foundations 1 Ch 1-4 Exam                                                      

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Trimester 3 Week 1

    Foundations 1 Ch 5 Kitchen Essentials 2 Equipment & Techniques: 5.2 Getting Ready to Cook: mise en place, knife basics, seasoning & flavoring, pre-preparation techniques  

    Ch 5 Crossword

    Ch 5.2 Sec. Review

    Lab: ACT 5.5 Basic Knife Cuts

     

    Ch 5 Crossword

    Ch 5.2 Sec. Review

    Lab: ACT 5.5 Basic Knife Cuts

     

    Week 2

    Foundations 1 Ch 5 Kitchen Essentials 2-Equipment and Techniques 5.3 Cooking Methods: Heat transfer, dry heat cooking methods, moist-heat cooking methods

    Ch 5.3 Sec. Review

    Lab: Chicken Fabrication

    ACT 5.6 Report/ Presentation Spices Research

    ACT 5.6 Report/ Presentation Spices

     

    Week 3

    Foundations 1     Ch 5 Kitchen Essentials 2  Equipment & Techniques     5.3 Cooking Methods:  combination-cooking methods, other cooking methods, determining doneness.  

    ACT 5.7 Cooking Methods

     

    Cooking Methods Demonstrations

    Ch 5.3 Sec. Review

    ACT 5.7 Cooking Methods

     

    Demonstrations

    Week 4

    Foundations 1 Ch 5 Kitchen Essentials 2 Equipment & Techniques 5.4 Cooking & Nutrition Healthy Diets, Dietary guidelines for Americans, MyPlate, Nutrition labels, The Problem with Obesity.

    Ch 5.4 Sec.  Review

    Food Diary

    Nutrient Analysis

    (Design a weekly mealplan for Break-fast, Lunch & Dinner)

    Ch 5.4 Sec. Review

    Food Diary

    Nutrient Analysis

    Meal Plan

    Found I Ch 5 Test

    Week 5

    Foundations 1 Ch 6 Stocks, Sauces : 6.1 Stocks: Essential parts of stock, Types of stock, Preparing bones for stock, Preparing ingredients for stock, Cooling stock, Degreasing stock.    6.2 Grande Sauces, Basic ingredients in sauces, Preparing different kinds of sauces, Matching sauces to Food

    ACT 6.2 Stocks Crossword

    Ch 6.1-.2 Sec. Review Lab: ACT 6.3 Stocks

    Lab: ACT 6.4 Sauces

    Lab: ACT 6.5 Cooking with Roux

    LAB: ACT 6.10 Classic Sauces

    Ch 6.1–.2 Sec. Review

    ACT 6.2 Stocks Crossword

     

    Week 6

    Foundations 1 Ch 6 Soups

    6.3 Basic kinds of soup, Preparing soup

    Ch 6.3 Sec Review

    Lab: ACT 6.8 Hot Soups -vegetable based

    Lab: Soup-potato based, Bean Based, Hearty

    Ch 6.3 Sec Reviews

    ACT 6.7 Create a Soup Recipe

    Found I Ch 6 Test

    Week 7

    Foundations 1 Ch 7 Communication: 7.1 The Communication Process: The process of communication, Barriers to communication. 7.2 Communication Skills: Personal characteristics that affect communication skills, effective listening, effective speaking, effective telephone skills, effective writing. 7.3 Types of Communication: Organizational communication, interpersonal communication.

    Ch 7.1-3 Sec. Review

     

    Role Play

    Ch 7.1-3 Sec Review

     

    Role Play Critique

     

    Ch 7 Test

    Week 8

    Foundations 1 Ch 8 Management Essentials:   8.1 Learning to Work Together: Diversity, Respectful Workplace, Teamwork  8.2 Being a Successful Leader: Leadership skills, Motivation, Ethics, Problem Solving, Organizational Skills 8.3 Interviewing & Orientation: Job Descriptions, Interviewing job applicants, Lawful hiring practices, Onboarding, Orientation 8.4 Training & Evaluation: Training, Performance appraisals, Managment equipment.

    Ch 8 Sec 1-4 Reviews

    ACT 8.7 Writing a Resume

    ACT 8.8 Practice Going for the Interview

     

    Ch 8 Sec 1-4

    Act 8.7 Writing a Resume

    Act 8.8 Practice Going for the Interview

     

    Ch 8 Test

    Week 9

    National Restaurant Association: ConServe Program. Conserve Energy, Cut Food Waste, Recycle, Save Water, Focus on Fryers

    Interactive Notes

     

    Week 10

    Foundations 1 Ch 9 Fruits & Vegetables

    9.1 Fruits, Types & Market Forms, Purchasing fruits, Storing fruits, Preparing fruits, Cooking fruits.

    Ch 9 Crossword

    Ch 9.1 Sec. Review

    Lab: ACT 9.5 Fruit

     

    Ch 9 Crossword

    Ch 9.1 Sec. Review

    LAB: ACT 9.5 Fruit

     

    Week 11

    9.2 Vegetables: Types & market forms, Purchasing vegetables, Storing vegetables, Preparing vegetables, Cooking vegetables.

    Ch 9.2 Sec. Review

    Lab:ACT 9.7 Vegetable

    Lab:ACT 9.9 Tubers & Root Vegetable

    Ch 9.2 Sec. Review

    Found I Ch 9 Test

    Week 12

    Sec. Trimester Review

     

    Sec. Trimester  Ch 5-9 Exam

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Trimester 3 Week 1

    Foundations 1 Ch 10 Serving your Guests: 10.1 Definition of service & hospitality, first impressions, identifying customers needs, 10.2 Ensuring a Positive dining experience, Reservations & requests, Greeting & taking orders, Suggestive selling, Alcohol service, Processing payments, Getting feedback on customer satisfaction, Resolving customer complaints. 10.3 Service Styles, Set-ups & Staff.

    Ch 10 Sec. 1-3 Review

    ACT10.3 Scenarios-Service Slip ups

    ACT 10.6 Experiential Activity-Restaurant Visit

    ACT 10.10 Presentation-Table Set-up and Layout

    Ch 10 Sec. 1-3 Review

    Act 10.3 Scenarios-Service Slip ups

    Act 10.6 Experiential Activity-Restaurant Visit

    Act 10.10 Presentation-Table Set-up and Layout

    Ch 10 Test

    Week 2

    Foundations 1 Potatoes & Grains: 11.1 Types of potatoes, Selecting & Storing potatoes, Cooking potatoes 11.2 Legumes and Grains: Legumes, Selecting & Storing legumes, Cooking legumes.

    Ch 11 Crossword

    Ch 11 Sec. 1-2 Review

    Lab: ACT 11.3 Potato

    Lab: ACT 11.5 Legumes

     

    Ch 11 Crossword

    Ch 11 Sec. 1-2 Review

    Week 3

    Foundations 1 Ch 11 Potatoes & Grains: 11.2 Legumes and Grains: Grains, Selecting & storing grains, Cooking grains.

    Lab: ACT 11.7 Pasta

    Lab ACT 11. Grains

    Found I Ch 11 Test

    Week 4

    Foundations 1 Ch 12 Building a Successful Career in Foodservice: 12.1. Starting a career in foodservice, Skills needed for a successful career, the job search, Preparing a resume, portfolio and cover letter. 12.2 Completing Applications Effectively, Job applications, College applications, Scholarships.

    Ch 12 Vocabulary

    Ch 12 Sec. 1-2 Review

    ACT 12.2 Building a Portfolio

    ACT 12.4 Practice Completing a Job Application

    ACT 12.5 Presentation-Choosing a College Program in Hotel/Restaurant Management or Culinary Arts

    Ch 12 Vocabulary

    Ch 12 Sec. 1-2 Review

    ACT 12.2 Building a Portfolio

    ACT 12.4 Practice Completing a Job Application

    ACT 12.5 Presentation-Choosing a College Program in Hotel/Restaurant Management or Culinary Arts

    Week 5

    Foundations 1 Ch 12 Building a Successful Career in Foodservice: 12.3 Advancing in a Career, Health & Wellness, Stress and time management, Resigning from a job, Staying educated and involved.  12.4 Careers in the Industry, Entry-level jobs, A selection of careers.

    Ch 12 Sec. 3-4 Review

    ACT 12.8 Practice Interview

    Ch 12 Sec. 3-4 Review

    ACT 12.8 Practice Interview

    Ch 12 Test

    Week 6

    Foundations of Restaurant Management Level 1 Review: Ch 1-12 In preparation of the Foundations Year 1 test.

    Foundations of Restaurant Management Level 1 Review: Ch 1-12

    Interactive Notebook

    Quizes

    Foundations of Restaurant Management Level 1 Review: Ch 1-12 Pro Start Pro Start Practice Exam

    Week 7

    Foundations 2 Ch 1 Breakfast Food & Sandwiches: Ch 1.1 Dairy Products & Eggs: Milk & Milk Products, Receiving & storing milk, Creams, Butter & butter substitutes, Cheese, Eggs. Ch 1.2 Breakfast Foods & Drinks, Pancakes, waffles, crepes & French Toast, Preparing breakfast meat & starches, Hot breakfast beverages, coffee, tea & cocoa.

    Foundations 2 Ch 1 Breakfast Food & Sandwiches: 1.3 Sandwiches, Basic Kinds of sandwiches, Primary sandwich components, bread, spread and filling, Sandwich stations

    Foundations 2 Ch 1.1-3 Sec. Review

    ACT 1.5 Lab- Egg Cookery

    ACT 1.5 Lab- Rise and Shine

    Foundations 2 Ch 1.1-3 Sec. Review

    ACT 1.5 Lab- Egg Cookery

    ACT 1.5 Lab- Rise and Shine

    Ch 1 Test

     

    Pro Start Exam

    Week 8

    Found II Ch 3 Cost Control: Introduction to Cost Control, 3.2 Controlling Food Costs

    Ch 4 Salads and Garnishing

    Foundations 2: Ch 4 Salads & Garnishes: 4.1 Salads, Ingredients & parts of a salad, Types of a salad, Salads & service, Cleaning & storing salads.  4.2 Salad Dressing & Dips, Types of dressings, Dips 

    Ch 3.1-2 Sec Reviews

    Ch 4 Crossword

    Lab: ACT 4.3 Lunch Salads

    Lab: ACT 4.4 Side Salads

    Lab: ACT 4.6 Dressings & Dips

    Lab: ACT 4.7 Garnishes

    Ch 3 Sec. Reviews

    3.1-3.2 Review

    Ch 4 Crossword

     

    Week 9

    Foundations 2 Ch 5 Purchasing & Inventory: 5.1 Introduction to Purchasing, Purchasing overview, Channels of distribution flow, Goods & services: whats being purchased, Buyers: who's doing the purchasing? 5.2 Managing Purchases, Determine quality standards, Writing product specifications, Ordering, Ordering forms, Knowing food prices,  5.3 Managing Purchases, Receiving orders, Storing Orders, Taking Inventory. Ch 6 Meat, Poultry & Seafood: 6.1 Meat, Grades of meat, cuts of meat, Purchasing & storing meat, Cooking techniques for meat, Determining doneness.  6.2 Poultry, Grades of poultry, Two forms of poultry, Purchasing, fabricating & storing poultry, Cooking techniques for poultry.   The importance of protein6.3 Seafood Seafood inspections & grades, Forms of seafood, Purchasing fabricating & storing seafood, Cooking techniques for seafood, Determining doneness.

    Ch 5 Crossword

    Ch 6 Sec. Review

    Lab: ACT 6.3 Beef

    Lab: ACT 6.5 Chicken Fabrication

    LAB: ACT Poultry

    Ch 5 Crossword

    Ch 6 Sec. Review

    Found II Ch 5 & 6 Test

    Week 10

    Foundations 2 Ch 10 Global Cuisine: 10.1 North America, Mexico, 10.2 Central America and the Caribbean, Central America, Caribbean

    Ch 10.1-2 Sec. Reviews

    Report on Global Cuisine

    Research

    Lab: ACT 10.5 North America

    Ch 10.1-2 Sec. Reviews

    Report on Global Cuisine

    Research

    Found II Ch 10 Test

    Week 11

    Foundations 2 Ch 11 Global Cuisine:  Europe, the Mediterranean, the Middle East & Asia, 11.1 Europe, France, Italy Foundations 2   Ch 11: Global Quisine 2 Europe, the Mediterranean, the Middle East & Asia, 11.2 The Mediterranean, Morocco, Greece, Tunisia

    ACT 11.2 Crossword Puzzle-Global Cuisines 2

    Ch 11.1-2 Sec. Review

    Lab: ACT 11.3 European Cuisine

    ACT 11.4 Presentation-Modern Chefs and Their Impact on the Culinary Scene Research

    Lab: ACT 11.5 Mediterranean Cuisine

    ACT 11.2 Crossword Puzzle-Global Cuisines 2

    Ch 11.1-2 Sec. Review

    ACT 11.4 Presentation-Modern Chefs and Their Impact on the Culinary Scene Research

     

     

    Week 12

    Foundations 2   Ch 11: Global Quisine 2 Europe, the Mediterranean, the Middle East & Asia, 11.4 Asia, China, Japan, India

    Review

    Ch 11.4 Sec. Review

    Lab: ACT 11.9 Asian Cuisine

    Ch 11.4 Section Review

    ACT 11.4 Presentation-Modern Chefs and Their Impact on the Culinary Scene

    Ch 11 Test

    Final Exam