Global Foods

This class will focus on cultures and cuisines from WORLD lands.  We will sample different cooking and baking techniques that are common in other countries.  Some of the cultures that will be investigated include: Asian, Russian, Regional US as well as Latin America.

Standards

Result 1: The student will complete with confidence all food preparation

techniques.

Result 2: The student will demonstrate safety, sanitation, and table setting.

Result 3: The student will identify common food borne pathogens and the effects

on individuals, including methods of prevention.

Result 4: Demonstrate safe food handling and prevention techniques that prevent

cross-contamination.

Result 5: Utilize the four steps of food safety skills, clean, separate, chill and

cook for both raw and prepared foods.

Result 6: The student will interpret cooking and food preparation terms to

prepare recipes successfully.

Result 7: The student will identify a variety of cooking equipment and tools and

explain proper usage.

Result 8: The student will comprehend proper measuring equipment, techniques,

abbreviations, and equivalents.


Result 9: The student will demonstrate teamwork, communication, and time

management when planning and completing a lab.

Result 10: The student will identify the roles, duties and functions of individuals

involved in food production and service industry careers.

Result 11: The student will recognize problems, devises, and implement a plan

of action.

Result 12: The student will execute meal management principles (time,

equipment, money, safety, sanitation, and human resources).

Result 13: The student will plan and select recipes for a complete meal from the

country of their choice.

Result 9: The student will successfully produce a dish from each country

presented.

Result 10: The student will evaluate the various foods from each country

presented during the semester.

Result 11: The student will recognize various aspects of the regions of the U.S.

and the cuisines represented during the semester.

Career Pathways

Food Products and Processing Systems, Lodging, Restaurants and Food/Beverage

Services, Travel and Tourism

Unit 1 FCS (1 day)  (Week 1 Nov 4-8th) 

Unit 2  General Safety and Sanitation Rules, Procedures- (2 day) United States & Canada (3 days)  (Week 2 Nov 11-15th)

Unit 3-9 Global Foods Topic-(2 Days), Lab per country (2 day) Food Lab Skills (1 day)  (Week 3-9)