Unit 1: Introduction to The Hospitality Industry

Learning Targets 

Students will be able to identify key ingredients and techniques used in preparing Savory/Baking & Pastry dishes.  

By demonstrating basic skills such as industry orientation, hot and cold food/baking & pastry preparations and better develop industry-related vocabulary.

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Unit 2: Sanitation and Safety

Learning Targets

Students will be able to perform industry standard sanitation and safety practices.

By identifying and applying essential safety and sanitation practices in rotations, including proper food handling, personal hygiene, and equipment safety, to ensure a safe and hygienic cooking environment.

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Unit 3: Business & Math Skills

Learning Targets

Students will be able to apply mathematical concepts to analyze and optimize the financial performance of a culinary business. This includes calculating food costs, pricing menu items, managing inventory, and evaluating profit margins, ultimately enabling informed decision-making in a real-world culinary environment.

Success Criteria:

1. Calculate food costs accurately for various menu items.

2. Develop pricing strategies that reflect both costs and market demand.

3. Manage inventory efficiently to minimize waste and maximize profitability.

4. Analyze profit margins and make adjustments to improve financial performance.

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Unit 4: Food Preparation

Learning Targets

Knife Skills & Safety

• Target: Demonstrate proper knife techniques and kitchen safety.

• Successful Outcome: Student efficiently prepares ingredients with correct knife skills while maintaining a safe kitchen environment.

Cooking Methods

• Target: Apply basic cooking methods (sautéing, roasting, boiling, etc.) to prepare dishes.

• Successful Outcome: Student prepares dishes using appropriate cooking methods, achieving desired textures and flavors.

Mise en Place & Ingredient Prep

• Target: Organize and prepare ingredients efficiently for cooking.

• Successful Outcome: Student completes mise en place in a timely manner, with all ingredients measured and prepared to streamline the cooking process.

Food Safety & Sanitation

• Target: Follow food safety and sanitation practices in food prep.

• Successful Outcome: Student adheres to proper hygiene, storage, and temperature control, preventing cross-contamination and ensuring food safety.

Recipe Interpretation

• Target: Read and adapt recipes based on available ingredients or dietary needs.

• Successful Outcome: Student prepares a dish accurately, making adjustments to recipes where necessary, and successfully accommodating dietary restrictions or ingredient substitutions.

Baking Techniques

• Target: Prepare basic baked goods using proper techniques.

• Successful Outcome: Student bakes products such as breads, cakes, or pastries, achieving desired texture, rise, and flavor.

Sauces & Soups

• Target: Prepare classic sauces and soups with proper seasoning and consistency.

• Successful Outcome: Student creates flavorful, well-seasoned sauces and soups with correct texture and consistency.

Plating & Presentation

• Target: Plate dishes aesthetically, focusing on portion size and visual appeal.

• Successful Outcome: Student plates dishes attractively, demonstrating attention to detail in portioning, color contrast, and garnishing.

Time Management

• Target: Manage multiple tasks efficiently to complete meals on time.

• Successful Outcome: Student completes a multi-course meal or complex dish within the allotted time, maintaining quality and organization.

Cultural & Dietary Awareness

• Target: Prepare dishes that reflect different cuisines or dietary needs.

• Successful Outcome: Student prepares culturally authentic dishes or accommodates specific dietary needs (e.g., vegetarian, gluten-free) while preserving flavor and presentation.

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Unit 5: Garde Manger

Learning Targets

Target: Develop the skills to prepare and present cold foods, including salads, charcuterie, pâtés, and cold hors d'oeuvres, using appropriate techniques for storage, presentation, and food safety.

Successful Outcome: The student can efficiently assemble and present a variety of cold dishes, demonstrating proper knife skills, garnishing techniques, and attention to flavor combinations. They will follow food safety protocols to ensure all ingredients are stored at correct temperatures and presented attractively, with careful consideration of texture and balance.

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Unit 6: Restaurant & Baking Planning

Learning Targets

Target: Plan and organize a menu, including baked goods and restaurant dishes, ensuring proper ingredient selection, cost control, and production timelines.

Successful Outcome: The student creates a balanced menu that incorporates a variety of dishes and baked items, while considering ingredient availability, cost efficiency, and preparation time. They demonstrate the ability to plan and organize workflows, ensuring all items are ready for service on time and within budget, with proper attention to portion control and consistency.