Foundations of Food
FALL SEMESTER
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Welcome to the Kitchen
IFP 1.1 Apply established safety rules and guidelines to maintain a safe working environmentIFP 1.3 Identify health and hygiene best practices for food handling,IFP 1.4 Identify and apply sanitation rules and regulations
Week 3 & 4 August 31-September 11
Ch 17 Meal Planning
IFP 2.5 Identify basic food preparation terminologyIFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food products
Ch 20.1 Reading a Recipe
IFP 2.2 Identify food measurement terminology and abbreviations IFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminologyIFP 2.6 Practice management skills IFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products
Ch 20.2 Altering a Recipe
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminologyIFP 2.6 Practice management skills IFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products
Ch 19.1 Smallwares and Knives
IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food productsCh 19.2 Appliances
IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminologyIFP 3.2 Demonstrate preparation methods for basic food products
Ch 18.1 Shopping For Food
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products
Ch 18.2 Food Safety
IFP 1.2 Identify proper first-aid procedures for cuts, burns, and electrical shockIFP 1.4 Identify and apply sanitation rules and regulationsIFP 1.5 Identify methods that prevent food-borne illnesses and contaminationIFP 2.5 Identify basic food preparation terminology
Ch 21 Cooking Methods
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food products
(Thanksgiving Break)
Ch 24.1 Table Setting & Etiquette & PIES
IFP 2.6 Practice management skills
November 30- December 4
STUDENT CHOICE
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.2 Demonstrate preparation methods for basic food products
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