Stage 1 Desired Results

ESTABLISHED GOALS

Students learn the many aspects of the restaurant operation through hands-on experience. Students plan, organize, and run “The Panther’s Den,” a weekly restaurant for faculty and staff that opens once per week. Experience gained will be useful for future employment in the growing field of the food service industry. The many college and career opportunities available will be explored. This course can lead a student to explore food service/restaurant management for work or a college major.

Standards

Students will be able to independently use their learning to… National and state standards        

8.1 Analyze career paths within the food production and food service 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 customers needs.

8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customers needs.

8.6 Demonstrate implementation of food service management and leadership functions.

8.7 Demonstrate the concept of internal and external customer service.

Meaning

UNDERSTANDINGS        

1. Students will demonstrate knowledge of proper safety and sanitation in the kitchen.
2. Students will be able to read, analyze, and follow a standard recipe.
3. Students will demonstrate knowledge of different cooking techniques.
4. Students will demonstrate dining room/room service activities as well as apply the fundamentals of menu planning.
5. Students will use all conventions of standard English when writing, editing, and presenting reports or during discussions.
6. Students will develop employability skills to secure and keep employment in chosen field.

ESSENTIAL QUESTIONS                Do not need to fill both out

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Acquisition

Students will independently be able to use their learning for        

<type here>       only have to choose 1 or the other

Students will be skilled at…        

1. Having a knowledge of proper safety and sanitation methods in the kitchen
2. Being able to read, analyze and follow a recipe including various cooking and baking terminology
3. Students will have an understanding of the fundamentals of menu planning                              

Stage 2 - Evidence

Evaluative Criteria

Assessment Evidence

Skills Labs

PERFORMANCE TASK(S):        

Projects

OTHER EVIDENCE:        

Stage 3 – Learning Plan

Summary of Key Learning Events and Instruction

Stage 1-  Desired Results

Standards:

• 8.2.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

• 8.2.5 Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness.

• 8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

Big Idea or Concept:

• This unit focuses on food safety & sanitation in a commercial kitchen as well as HACCP laws.

Essential Questions:

• What is the importance of safety and sanitation in Food Service?

Students will understand/know…

• The basics of safety in culinary arts
• Safety hazards in the food service workplace
• The basics of sanitation in a professional kitchen
• Characteristics of foodborne pathogens and their role in causing illness and methods of prevention
• Safe food handling and preparation techniques

Students will be able to …

• Explain the basics of safety in culinary arts
• Identify safety hazards in the food service workplace
• Explain the basics of sanitation in a professional kitchen
• Identify characteristics of foodborne pathogens and their role in causing illness and methods of prevention
• Demonstrate safe food handling and preparation techniques

Stage 2-  Assessment Evidence

Formatives:

• Study Guide 7-1 Safety Know-How worksheet
• Study Guide 8-2 The HACCP System worksheet
• Study Guide 8-1 The Safe Food Handler worksheet
• Study Guide 7-2 Sanitation Challenges worksheet
• Lab Activity 32 Potential Hazards worksheet

Summatives:

• Summative grade for sanitation during a lab

Stage 1-  Desired Results

Standards:

• 8.1.1 Explain the roles, duties, and functions of individuals engaged in food production and services careers.
• 8.1.2 Analyze opportunities for employment and entrepreneurial endeavors.
• 8.1.3 Summarize education and training requirements and opportunities for career paths in food production and services

Big Idea or Concept:

• This unit covers the various routes a person can take to begin a career in culinary arts.s.

Essential Questions:

• What are the education/training requirements for various jobs in the food service industry.

Students will understand/know…

• Education and training requirements for career paths in food production and services
• Education and training opportunities for career paths in food production and services

Students will be able to …

• Identify education and training requirements for career paths in food production and services
• Identify education and training opportunities for career paths in food production and services

Stage 2-  Assessment Evidence

Formatives:

• Study Guide 1-3 Education & Training worksheet
• Section 2-1 Test Employability Skills
• Section 1-3 Test Education & Training

Summatives:

• Test on education and training  in the food service industry

Stage 1-  Desired Results

Standards:

• 8.1.1 Explain the roles, duties, and functions of individuals engaged in food production and services careers.
• 8.1.2 Analyze opportunities for employment and entrepreneurial endeavors.
• 8.1.3 Summarize education and training requirements and opportunities for career paths in food production and services

Big Idea or Concept:

• This unit covers the various career opportunities available in the Food Service Industry.

Essential Questions:

• What are the various jobs available in the foodservice industry?

Students will understand/know…

• Occupations in the food service and culinary arts industry
• The roles, duties and functions of individuals engaged in food production and service careers
• The various roles, duties and functions of individuals engaged in food production and service

Students will be able to …

• Identify occupations in the food service and culinary arts industry
• Explain the roles, duties and functions of individuals engaged in food production and service careers
• Demonstrate the various roles, duties and functions of individuals engaged in food production and service

Stage 2-  Assessment Evidence

Formatives:

• Study Guide 1-1 Careers in Food Service worksheet
• Section 1-1 Test- Careers in Food Service
• Lab activity 1- Food Service Careers worksheet

Summatives:

• Project on careers in the foodservice industry

Stage 1-  Desired Results

Standards:

• 8.3.1 Operate tools and equipment following safety procedures and OSHA requirements.

• 8.3.5 Demonstrate procedures for safe and secure storage of equipment and tools.

• 8.3.6 Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving including hand tools and small ware.
• 8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.

• 8.5.3 Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.

• 8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.

• 8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

• 8.5.6 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.

• 8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.

• 8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

Big Idea or Concept:

• This unit reviews previous cooking skills as well as introducing new equipment and techniques used in commercial kitchens.

Essential Questions:

• What is the importance of mise en place?
• What effect do our senses have on the way we experience food?

Students will understand/know…

• Read, follow, and convert standardized recipes
• Demonstrate mastery of standard measures used in the food service industry
• Demonstrate a professional skill for a variety of cooking methods
• Consistently utilize Mise En Place

Students will be able to …

• Read, follow, and convert standardized recipes
• Demonstrate mastery of standard measures used in the food service industry
• Demonstrate a professional skill for a variety of cooking methods
• Consistently utilize Mise En Place

Stage 2-  Assessment Evidence

Formatives:

• Reading a Recipe worksheet
• Knife Knowledge 101 packet (to go along with video)
• Study Guide 21-1 Making soups worksheet
• Study Guide 15-1 How Cooking Alters Food worksheet
• Study Guide 15-2 Dry Cooking Techniques worksheet
• Study Guide 15-3 Moist Cooking Techniques
• Study Guide 16-4 Sensory Perception worksheet

Summatives:

• Quiz
• Food Lab Practical

Stage 1-  Desired Results

Standards:

8.6.8 Implement marketing plan for food service operations.

8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, and facilities management to front and back of the house operations.

8.7.1 Analyze the role of quality service as a strategic component of exceptional performance.

8.7.2 Demonstrate quality services that meet industry standards in the food service industry.

8.7.3 Analyze the relationship between employees and customer satisfaction.

8.7.5 Demonstrate sensitivity to diversity and individuals with special needs.

Big Idea or Concept:

• This unit discusses the importance of customer relations as well as what goes into managing a food service establishment

Essential Questions:

• What are the skills required to be an effective leader?
• What is the relationship between employees and customer service?

Students will understand/know…

• Analyze the concepts of customer service and the relationship between employees and customer satisfaction
• Effective practices for managing time and energy
• Team-building skills
• An understanding of the role of quality service as a strategic component of exceptional performance
• Develop and exhibit good work ethic

Students will be able to …

• Analyze the concepts of customer service and the relationship between employees and customer satisfaction
• Apply effective practices for managing time and energy
• Apply team-building skills
• Show an understanding of the role of quality service as a strategic component of exceptional performance
• Develop and exhibit good work ethic

Stage 2-  Assessment Evidence

Formatives:

• Study Guide 3-1 Service Basics worksheet
• Section 3-1 Test Service Basics worksheet
• Study Guide 5-1 Management Basics worksheet
• Study Guide 5-2 Managing People worksheet
• Section 5-2 Test Managing People worksheet

Summatives:

• The Restaurant Entrepreneur Project

Stage 1-  Desired Results

Standards:

8.4.2 Apply menu-planning principles to develop and modify menus

8.4.6 Record performance of menu items to analyze sales and determine menu revisions.

Big Idea or Concept:

• This unit will cover the importance of tracking and following trends in the foodservice industry.

Essential Questions:

• What are the different types of restaurants?
• How does technology impact the foodservice industry?

Students will understand/know…

• The basic types of restaurants
• The importance of technology in food service

Students will be able to …

• Identify the basic types of restaurants
• Identify the importance of technology in food service

Stage 2-  Assessment Evidence

Formatives:

• Lab Activity 2 Tracking Trends activity
• Study Guide 1-2 Food Service Trends worksheet
• Section 1-2 Foodservice Trends worksheet

Summatives:

• Quiz
• The Restaurant Entrepreneur Project

Stage 1-  Desired Results

Standards:

8.4.2 Apply menu-planning principles to develop and modify menus

8.4.6 Record performance of menu items to analyze sales and determine menu revisions.

8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.

Big Idea or Concept:

• This unit discusses what goes into planning a restaurant, menu development, marketing and organization.

Essential Questions:

• What are the principles of menu planning?

Students will understand/know…

• Identify the various types of restaurants
• Utilize the principles of menu planning, marketing, food production and staffing to run a successful restaurant
• Plan a menu
• Develop a marketing plan for a restaurant concept

Students will be able to …

• Identify the various types of restaurants
• Utilize the principles of menu planning, marketing, food production and staffing to run a successful restaurant
• Plan a menu
• Develop a marketing plan for a restaurant concept

Stage 2-  Assessment Evidence

Formatives:

• Study Guide 12-1 The Menu worksheet
• Study Guide 12-2 Planning Menus worksheet
• Study Guide 12-3 Menu Design & Organization worksheet
• Study Guide 12-4 Pricing Menu Items worksheet

Summatives:

• The Menu: Planning, Design and Organization test
• Restaurant Project Menu portion