• M E R R I L L V I L L E   H I G H    S C H O O L   -   C U R R I C U L U M    M A P
                             
    Pathway Coordinator:  Patti Tubbs     Date:     PATHWAY:  Culinary Arts & Hospitality Management    
    Course: Intro to Culinary Arts and Hospitality      # of Semesters:     1            
    Proposed Curriculum:                       
                             
      Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9 Week 10 Week 11 Week 12
    Essential Questions What jobs are available in foodservice?   How does customer service and dining experience affect profits? How do you keep a professional foodservice business safe? How do you keep a professional foodservice business sanitary? What are the types of dining establishments? How do government laws and regulations increase the safety of food products? What is the basic setup and equipment used in the kitchen? How can foodservice employees help create healthful menus or make healthful ordering suggestions? Why is consistency important in a foodservice operation? How is food affected by different cooking techniques? What breakfast foods are made to order? What influences does culture have on the cuisine we eat? Why does baking use the term Formula instead of Recipe? What are the different types of cookies?
    Content
    in terms of essential concepts and topics
    SECTION 3.1 Careers in Foodservice pg 57 SEC 5.1 Service Basics pg115 SEC 2.1 The Safe Foodhandler pg. 25 SEC 6.1 Dining Today pg141 SECTION 9.1 The Commercial Kitchen pg219 SEC 11.1 Nutrition Basics pg279 SEC 13.1 Standardized Recipe Basics pg329 SEC 15.1 How Cooking Alters Food pg375 SEC 17.2 Breakfast Breads and Cereals pg442 CH 21 Fish and Shellfish pg540* SEC 26.1 Bakeshop Formulas and Equipment pg677 SEC 29.1 Cookiespg747
    SECTION 4.2 Seeking Employment pg 93      SEC 5.2 Serving Customers pg126 SEC 2.2 The HACCP System pg 30 SEC 6.2 The Dining Room Environment pg50 SECTION 9.2 Receiving and Storage Equipment pg224 SEC 11.2 Meal Planning Guidelines pg288 SEC 13.2 Recipe Measurement and Conversion pg334 SEC 15.2 Dry Cooking Techniques pg381   CH 22 Poultry Cookery pg568* SEC 29.2 Cakes pg754
    SECTION 3.2 Foodservice Trends pg 67  SEC 1.1 Safety Basics pg 3 SEC 2.3 The Flow of Food pg. 37 SEC 8.1 Foodservice Standards and Regulations pg197 SECTION 9.3 Preparation and Cooking Equipment pg230 SEC 11.3 Keep Food Nutritious pg297 SEC 14.1 Calculate Food Costs pg347 SEC 15.3 Moist Cooking Techniques pg388 SEC 20.2 Sauces pg516 CH 23 Meat Cookery pg586* SEC 26.2 Bakeshop Ingredients pg687 SEC 29.3 Pies pg764
    SECTION 3.3 Entrepreneurship Opportunities pg73    SEC 1.2 Sanitation Challenges SEC 7.1 Management Basics pg 169 SEC 8.2 Employment Laws pg204 SECTION 9.4 Holding and Service Equipment pg241 SEC 12.1 The Menu pg307 SEC 14.2 Manage Food Cost Factors pg356 SEC 16.1 Enhancing Food pg399   CH 24 Pasta and Grains pg614* SEC 29.4 Specialty Desserts pg770
    SECTION 4.1 Employability Skills   pg 83         SEC 7.2 Managing People and Facilities pg178   SECTION 10.1 Knives pg251 SEC 12.2 Menu Planning and Design pg313   SEC 16.2 Herbs and Spices pg405     SEC 27.1 Yeast Dough Basics pg705  
        SEC 7.3 Foodservice Marketing pg187   SECTION 10.2 Smallwares pg261 SEC 12.3 Pricing Menu Items pg320   SEC 16.3 Condiments, Nuts, and Seeds pg415      
                  SEC 16.4 Sensory Perception pg420     SEC 27.2 Yeast Dough Production pg712  
    SECTION 4.3 On the Job pg103             SEC 17.1 Meat and Egg Preparation pg431      
    Standards/Skills
    i.e. processes and
    skills emphasized. 
    Indiana Academic Standards
    ICAH 6.1 Compare and contrast skills needed in the multiple avenues of the hospitality industry ICAH-1.1 Explain the importance of customer service and satisfaction for culinary and hospitality industry success.  ICAH-3.1 Demonstrate good personal hygiene and evaluate its effects on food safety  Reinforcement of Domain 1 Successful Customer Relations.  ICAH-5.3 Demonstrate correct use of common measurement tools, including scales, portioning scoops, and other tools used in the food service industry when weighing, measuring and portioning food  ICAH-4.1 Integrate the Dietary Guidelines, Recommended Dietary Allowances (RDAs) and other governmental resources to plan meals and determine portion sizes  ICAH-5.1 Investigate components, functions, and purposes of standardized recipes  ICAH-5.6 Demonstrate a variety of industry-accepted cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming  ICAH-5.6 Demonstrate a variety of industry-accepted cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming  ICAH-5.6 Demonstrate a variety of industry-accepted cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming  ICAH-5.6 Demonstrate a variety of industry-accepted cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming  ICAH-5.6 Demonstrate a variety of industry-accepted cooking methods, including roasting and baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, poaching, and steaming 
    ICAH 6.2 Analyze the hospitality industry's impact on local economies ICAH-1.2 Demonstrate basic table service techniques, including table setting, serving and removing food and beverage items, and delivering the check.  ICAH-3.2 Identify symptoms and prevention methods of foodborne illness.   
    ICAH 6.3 List examples of the kinds of businesses that make up the hospitality industry ICAH-1.3 Demonstrate ability to communicate effectively with customers and co-workers. ICAH-3.3 Demonstrate procedures and conditions to control microorganisms that cause food borne illnesses    ICAH-5.4 Apply concepts of knife safety when demonstrating knife skill techniques, including precision cuts ICAH-4.2 Utilize nutrition labels and other information on food packaging to make decisions about ingredients used in food preparation  ICAH-5.2 Apply concepts of the recipe conversion factor for use in a variety of standardized recipes.       
    ICAH-7.1 Investigate a variety of careers and career pathways in the culinary and hospitality industry ICAH-1.4 Calculate sales-tax-tip totals, cash register and final receipts, and average sales per customer. ICAH-3.4 Explain the purpose and uses of the Hazard Analysis Critical Control Pont (HACCP) food safety system    ICAH-5.7 Demonstrate industry-accepted food preparation methods and basic techniques when preparing stocks, soups, sauces, breakfast foods, sandwiches, canapés, appetizers, salads, dressings, and marinades ICAH-5.7 Demonstrate industry-accepted food preparation methods and basic techniques when preparing stocks, soups, sauces, breakfast foods, sandwiches, canapés, appetizers, salads, dressings, and marinades ICAH-5.7 Demonstrate industry-accepted food preparation methods and basic techniques when preparing stocks, soups, sauces, breakfast foods, sandwiches, canapés, appetizers, salads, dressings, and marinades ICAH-5.7 Demonstrate industry-accepted food preparation methods and basic techniques when preparing stocks, soups, sauces, breakfast foods, sandwiches, canapés, appetizers, salads, dressings, and marinades
     ICAH-7.2 Analyze trends in labor and job supply and demand in the culinary and hospitality industry ICAH-2.1 Investigate the role of Occupational Safety and Health Administration (OSHA) regulations. ICAH-3.5 Apply proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food, including the proper use of appropriate tools and equipment to ensure that the five risk factors identified by the CDC are addressed    ICAH-5.5 Demonstrate effective mise en place to accomplish efficient preparation of food products  ICAH-4.3 Adapt recipes for increased nutritional value and to accommodate special dietary needs  ICAH 6.4 Apply concepts of dollar value of inventory, food costs, and profit margins needed in hospitality management. 
    ICAH-7.3 Describe educational programs and training opportunities to prepare for careers in the culinary and hospitality industry   ICAH-2.2 Demonstrate ability to ensure electrical and fire safety when using food preparation and service equipment. ICAH-3.6 Demonstrate procedures for cleaning and sanitizing tools and equipment      ICAH-5.8 Investigate regional and ethnic influences when selecting and preparing a variety of cultural menus ICAH-5.8 Investigate regional and ethnic influences when selecting and preparing a variety of cultural menus ICAH-5.8 Investigate regional and ethnic influences when selecting and preparing a variety of cultural menus
     ICAH-7.4 Explain opportunities, benefits, and risks of entrepreneurial career pathways in the culinary and hospitality industry   ICAH-2.3 Demonstrate accident prevention techniques when using food preparation and service equipment           
        ICAH-2.4 Select and apply appropriate basic first aid procedures           
    Assessments Interactive Notes, Worksheets, Interview, Quiz Interactive Notes, Worksheets, Article Review, Quiz Interactive Notes, Worksheets, Kitchen Inspection, Quiz Interactive Notes, Worksheets, Role Play, Quiz Interactive Notes, Worksheets, Mise en place, knife skills, Quiz Interactive Notes, Myplate webquest, Quiz Interactive Notes, How nutrient dense is my potato/salad? How much for my potato/salad, Quiz Interactive Notes, Worksheets, Seasoning lab, Bacon & Egg Lab, Article Review, Quiz Interactive Notes, Worksheets, International Cuisine Research, Breakfast Cereals, Biscuits & Gravy, Quiz Interactive Notes, Cuisine Report, Latin Food, Italian Food, Asian FoodQuiz Interactive Notes, Egg Bread Lab, Cream Puff & Custard Lab, Quiz Interactive Notes, Cookies & Frosting Lab, Test
    ECA Assessment(s)
    None   None None None None None None None None None precisionexams/Food-Service-Culinary-Arts
                             
    Work Based Learning none, in class lab and cafeteria visits                      
    Industry Certifications none                      
    Ivy Tech Dual Credit
    Courses Available
    (# and title)
    none