Culinary Arts

M1 (1st Quarter) 9 weeks

Weeks 1-9

M2 (2nd Quarter) 9 weeks

Weeks 9-16

M3 (3rd Quarter) 9 weeks 

Weeks 17-26

M4 (4th Quarter) 10 weeks

Weeks 27-36

Unit 1- History of Culinary Arts

Week 1

• Leadership/ Teamwork

Week 2-3

• Culinary History/Trends

• Understanding Foodservice Operations

• Workstations/ Brigade

Unit 2- Food Safety & Sanitation

Week 4

• Workplace Safety

*Students must pass safety test with a 100%*

Unit 3- Workplace Safety 

Week 5-6-7

• Food Safety & Sanitation

• Food Handler Exam & Certification

Unit 4- Applied Reading, Writing, Mathematics, and Science Skills for Food Service 

Week 8

• Using Recipes & Terminology

Week 9

• Recipes, cont.

• Kitchen Staples

• Cooking Principles

Unit 5- Commercial Kitchen Equipment 

Week 10-11 

• Equipment ID

• Knife Skills

Unit 6- Food Preparation Techniques 

Week 12

• Garde Manger 

Week 13-14

• Stocks & Soups

• Sauces 

Week 15

• Sandwiches & Pizza

Week 16-17

• Vegetables 

• Fruit

Week 18

Midterms/Semester Exams

Unit 6, cont.

Week 19

• Starches/Grains  

Week 20-21

• Meat and Poultry 

• Fish and Shellfish 

Week 22

• Breakfast Cookery

• Dairy and Eggs 

Week 23

• Introduction to the Bakeshop

Week 24

• Quick Breads & Batters 

• Yeast Breads

 Week 25-26 

• Cookies

• Custards, Foams, & Buttercreams

Week 27

• Pies and Tarts 

Week 28-29

• Cakes

Week 30-31

• Dessert Sauces & Frozen Desserts

• Dessert Project

Unit 7, 8 & 9 - Food Service/Management Skills/Tech in Food Service

Week 32-33

• Food Service,

restaurants & service types, etiquette

• Food service mgmt. skills

• Technology in Food Service

Unit 10 & 11- Employability/ Leadership
 

Week 34

• Employability Skills, Entering the workforce

• Leadership

• Portfolio (E-Portfolio, Video)

 

Unit 12- Food Service Career Development

Week 35

• Food Service Career Development

 

Week 36 Finals/Semester Exams

Embedded Activities:

• Communication Activities

• Culinary Trends Research

Embedded Activities:

• Labs- both luncheons and individual or group meals.

• Specific and proper tasting

Embedded Activities:

• Labs- Quick Breads, Yeast Breads,

• Jamie Oliver TED Video

• Food Inc. Video

• Groups research and plan meals from assigned cuisine

• Begin with Cookies, Custards, Pies, Cakes, Sauces.

Embedded Activities:

• Cont. with Cookies, Custards, Pies, Cakes, Sauces.

• Individual Dessert Project

• Food Matters Video for discussion

• Seasonal Delish Dish Challenge 

• Portfolio/Video/E-Portfolio

Ongoing Processes throughout the Year: What skills and processes will students be learning and need to learn throughout the year.

Table Service  Ch 48

Plating/Presentation   Ch 39

Specific Flavor Profiles -Developing Taste  Ch 53                     

Portfolio and Employeeability Skills

Required Project: 

“From Hasty to Tasty, My Culinary Journey”

Students will create an ongoing digital portfolio of their lab work.  Portfolio creation will span the entire school year. 

*Rubric required based on project requirements

Required Project:

Description of Project/ “First Lunch” Students will plan and prepare their first small group luncheon/tasting:  Project Rubric will be separate document 

*Rubric required based on project requirements

Required Project:

“Make it Fancy Breakfast & Brunch Challenge”

Students will create elevated breakfast or brunch dishes, including creating market orders, scaling a recipe, following a recipe, plating & presentation.

OR

Required Project:

“Mystery Basket” Activity. Students will be presented with 3 mystery  ingredients. They will plan a menu and cook the meal including all ingredients.

*Rubric required based on project requirements

Required Project:

“ Spring Into Desserts” Students will work with the sweet side of the menu. This may include production, plating, and tasting. / Rubric will be separate document.

OR

Required Project: Description of Project Mystery Basket” Activity. Students will be presented with 3 mystery ingredients. They will plan a menu and cook the meal including all ingredients. Students will end the year presenting “From Hasty to Tasty” presentation.

*Rubric required based on project requirements

Cycle 1: 

-Professionalism

-Ethics

127.15(1)(A)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G)

127.15(1)(H)

127.15(1)(I)

127.15(1)(K)

127.15(1)(L)

127.15(1)(M)

Cycle 2: 

-Teamwork

-Problem Solving

127.15(1)(B)

127.15(1)(I)

Cycle 3:

-Self Management Skill

-Conflict Resolution

-Leadership

127.15(1)(B)

127.15(1)(D)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G)

127.15(1)(H)

127.15(1)(I)

127.15(1)(J)

127.15(1)(M)

Cycle 4:

Communication Skills

127.15(1)(C)