What are the industry standards for food safety and sanitation?
What are the skills needed for working in a professional kitchen?
How can students apply knowledge to plan a menu, create a food item, and design a restaurant?
3.5.8 Utilize appropriate marketing and sales techniques to aid consumers in the selection of goods and services that meet consumer needs.
8.1 Analyze career paths within the food production and food services industries
8.2 Demonstrate food safety and sanitation procedures
8.3 Demonstrate industry standards in selecting, using and maintaining food production and food service equipment
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.6 Demonstrate implementation of food service management and leadership functions.
8.7 Demonstrate the concept of internal and external customer service
9.1 Analyze career paths within food science, food technology, dietetics, and nutrition industries.
9.2 Apply risk management procedures to food safety, food testing, and sanitation.
10.1 Analyze career paths within the hospitality, tourism and recreation industries.
10.2 Demonstrate procedures applied to safety, security, and environmental issues.
10.4.4 Apply basic food preparation and service skills in catering operations
10.4.5 Manage use, care, storage, maintenance, and safe operations of equipment, tools and supplies.
14.1.5 Analyze legislation and regulations related to nutrition and wellness
14.3.4 Evaluate policies and practices that impact food security, sustainability, food integrity, and nutrition and wellness of individuals and families.
14.4.1 Analyze conditions and practices that promote safe food handling.
14.2.2 Analyze safety and sanitation practices.
14.4.4 Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.
14.4.5 Analyze foodborne illness factors, including causes, potentially hazardous foods, and methods of prevention.
These are taken directly from Chef Travis at NTC
classify safe and unsafe food
determine the elements for safe food and categories of food contamination
demonstrate elements of a safe food handler
characterize the flow of food: purchasing through service
develop a food safety management system
confirm cleaning and sanitizing processes
take the National ServSafe Managers test
These are taken from the high school curriculum:
give a brief history of the food industry, tell about a leader in the world of culinary, and use some of the newest products on the market.
demonstrate correct knife safety and 17 different knife cuts
demonstrate food styling and garnishing techniques
identify and apply the concepts of meal planning and menu writing
develop a restaurant from concept board through menu production, product development, plating and presentation
The Food Industry Throughout History: Timeline project, Reading about future trends/reflection, Research about products like Teff/reflection, Chefs in History assignment
Food Safety: what are the current headlines regarding food safety
ServSafe Chapters:
1. PROVIDING SAFE FOOD: Keep or Toss (case studies of whether a food should be kept or tossed/science behind answer), lab: top 12 TCS foods/how to prepare/government agency overseeing, case study, quiz
2. FORMS OF CONTAMINATION: lab, food contamination case study from John Hopkins University, food allergy case study, quiz
3. THE SAFE FOOD HANDLER: Performance demonstration of proper hand washing technique, lab: The Safe Food Handler (how to ensure food safety), quiz
4. THE FLOW OF FOOD: Performance demonstration of proper thermometer use, Lab (equipment, cleaning and sanitizing, prep times/locations, temperature, corrective actions), Quiz
5. PURCHASING, RECEIVING, AND STORAGE: tiers of the food system, delivery temps, what shelf in the refrigerator, date mark activity (industry standard) , Lab (temperature, accepting/rejecting food products, storage temperature/shelf), Quiz
6. PREPARATION: Lab: thawing methods/internal cooking temperatures, cooling and reheating guidelines; temperature to cook a variety of items to; Quiz
7. SERVICE: Catering activity/menu planning and temps, arrange the 9 steps in the flow of food, Serving food practical demonstration, Quiz
Cutting skills: stations will be set up in the classroom and students will practice and be evaluated on their ability to execute the techniques. A lab will also involve incorporating several of the 17 cutting techniques.
Plating and Garnishing: The role of the garde manager in a restaurant setting: garnishing tools and techniques will be practiced in stations, and students will have to show examples of how professionals plate food. This unit students will finish a packet at stations in the classroom.
Meal Planning principles: Students will use the principles to create and edit menus.
Design a restaurant: Students will brainstorm a concept for a restaurant. Then they will choose a city, location (property), interior design, menu/cost, employees, choose one menu item to make, presentation of product. Each of these items are an individual assignment.