Breakfast

Overview

In this unit you will understand . ..

REFERENCE: Johnson & Wales University. (2006). Culinary essentials. New York: Glencoe / McGraw Hill.

Established Goals

Learner Expectations

1. Literacy Skills: To be literate in the 21st century students know the language of disciplines and express what they know in multiple ways in order to function successfully in study and work.

4. Career Awareness: Students know and understand their likes, dislikes, and talents and how those connect to post-secondary education and careers. Students know how to access career information and align it to their strengths.

Workplace Standards

ACF

Academic Standards

Reading:

CC.9-10.R.ST.2 Key Ideas and Details: Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.

READ: Chapter 15 - Cooking Techniques (Page 338)

Writing:

CC.9-10.W.HST.2 Text Types and Purposes: Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes.

WRITE: Check Your Knowledge - Chapter 15 (Page 356)

Understandings

  • The student will understand the role of breakfast foods in today's society.
  • The student will understand how to coordinate breakfast food preparation for service.

Essential Questions

  1. What are basic breakfast foods?
  2. How are breakfast foods prepared?
  3. Why are breakfast breads and cereals an essential component of breakfast?
  4. How are breakfast foods coordinated so that they are all served at the same time?

Key Knowledge & Skills

  • Protein Foods
  • Egg Composition and Grading
  • Egg Forms
  • Quick Service

Evidence of Understandings

  • Formative Assessment
  • Summative Assessment
  • Practical Assessment

Self-Assessment & Reflection

Study Guide: Study Guide

Reflection Prompt:

Performance Task

STUDENT WORK

Multiple Formative and Summative Assessment Performance Task Data