• 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: Culinary and Hospitality Management I    # of Semesters:     3            
    Proposed Curriculum:  1st Trimester                    
                             
      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 is the Hospitality Industry? What Careers are available through the Hospitality Industry? What is Foodborne Illness & How can it be prevented? How do I prevent Time, Temperature abuse of food? What management programs can I have in place for pests & sanitation? How do I prevent Accidents & Injuries? How do I perform Basic First Aid? How do I perform CPR and if need be an AED? What is the Kitchen and dining-room brigade? How do I use a Standardized Recipe? What types of preparation equipment are used in the foodservice kitchen? What Have I learned? 
    Content
    in terms of essential concepts and topics
    Foundations 1       Sec 1.1 Overview of the Restaurant & Foodservice Industry,  The restaurant & foodservice industry, the big picture: the hospitality industry, the history of hospitality and foodservice. Foundations 1      Sec. 1.2   Career Opporunities 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.   ServSafe                      Ch1: 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 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 ServSafe                     Ch 9: Safe Facilities and Pest Management: Interior Requirements for a Safe Operation, Emergencies That Affect the Facility, Pest Management.         Foundations 1 Ch 2: Keeping Food Safe       Foundations I Ch 3: Workplace Safety        Chapter 10: Cleaning and Sanitizing: Cleaning and Sanitizing, Dishwashing, Cleaning and Sanitizing in the Operation                  Review                         Practice Test 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. 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.   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.     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 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. 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            Foundations 1     Ch 5 Kitchen Essentials 2  Equipment & Techniques Review.                                                           
    ServeSafe, Heartsaver,  Foundations 1 Ch 1-4 Final
    Standards/Skills
    i.e. processes and
    skills emphasized. 
    Indiana Academic Standards
    Domain 1: Introduction to the Hospitality Industry     Standard CAH 1.1, 1.2, 1.3                   Ivy Tech: HOSP 102: 1, 2, 3,  Domain 1: Introduction to the Hospitality Industry       Standard CAH 1.4, 1.5, 1.6, 1.7, 1.8    Ivy Tech: Ivy Tech: HOSP 102: 4, 5, 6,  Domain 2: Food Safety & Personal Hygiene  Standards CAH 2.2, 2.3, 2.4, 2.5                             Ivy Tech Hosp 101: 1, 2, 3, 4, 5, 6, 7 Domain 2: Food Safety & Personal Hygiene  Standards CAH 2.2, 2.3, 2.4, 2.5, 2.6, 2.7           Ivy Tech Hosp 101: 1, 2, 3, 4, 5, 6, 7     Ivy Tech: HOSP 102: 7, 29 Domain 3: Sanitation & Safety Standards CAH 2.1, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7 Domain 4: Regulations, Procedures & Emergencies CAH 4.1, 4.2                   Ivy Tech Hosp 101: 1, 8, 9, 10, 11, 12, 13, 14  Ivy Tech Hosp 102: 29 Domain 4: Regulations, Procedures & Emergencies CAH 4.1, 4.2, 4.3, 4.4, 4.5, 4.6                              Ivy Tech Hosp 101: 15, 16, 17, 18 Domain 4: Regulations, Procedures & Emergencies CAH 4.5, 4.6                  Ivy Tech Hosp 101: 19, 20 Domain 4: Regulations, Procedures & Emergencies CAH 4.5, 4.6                  Ivy Tech Hosp 101: 20 Domain 1 Introduction to the Hospitality Industry CAH 1.5, Domain 5 Basic Culinary Skills CAH 5.2              Ivy Tech: HOSP 102: 4, 5, 7, 9 Domain 5 Basic Culinary Skills CAH 5.2, 5.6 Domain 6 Culinary Math CAH 6.1, 6.2, 6.3, 6.4                          Ivy Tech Hosp 101: 19, 20         Ivy Tech: HOSP 102: 9, 13, 14, 15, 16, 17 Domain 5: Basic Culinary Skills CAH 5.1,  5.3       Ivy Tech: HOSP 102: 8, 10 Domain 1, 2, 3, 4, 5    Ivy Tech Hosp 101 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20  Hosp 102 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 13, 14, 15, 16, 17 18,
    Assessments Active reading, interactive notes, vocabulary, worksheets Active reading, interactive notes, guest speaker notes, vocabulary, worksheets, Ch 1 Test Active reading, interactive notes, vocabulary, worksheets, ServSafe Diagnostic Active reading, interactive notes, vocabulary, worksheets, journal review Active reading, interactive notes, vocabulary, worksheets, sanitation presentation, at home kitchen inspection,Serve Safe Practice Test Active reading, interactive notes, vocabulary, worksheets, safety presentation, Serve Safe Practice Test, Ch 3 Test Interactive notes, vocabulary, worksheets, safety demonstration Interactive notes, vocabulary, worksheets, videos, CPR & AED Practic,e  Heartsaver: First Aid, CPR, AED Test Active reading, interactive notes, vocabulary, worksheets, journal review, videos, Flavor, Aroma, Taste Lab Active reading, interactive notes, vocabulary, worksheets, videos, Ch 4 Test Active reading, interactive notes, vocabulary, worksheets, Sanitation Practice, videos, Herb & Spices Tasting Lab Review Games, interactive note review, study guides.
    ECA Assessment(s) Diagnostic         ServSafe Test   Heartsaver Test       Final Exam
                             
    Work Based Learning Students will work in the schools cafeteria to become familiar with professional equipment and procedures, 2nd and 3rd trimester          
    Industry Certifications American Heart Association: AED, CPR and First Aid, ServeSafe Food Handler, and work towards their National Restaurant Association: Certificate of Achievement                      
    Ivy Tech Dual Credit
    Courses Available
    (# and title)
    Ivy Tech: HOSP 101 Sanitation and First Aid, HOSP 102 Basic Food Theory and Skills