Hospitality, Human Services & Education/Health Sciences

Unit 1: Safety & Sanitation

Learning Targets

• Students discuss the different types of food-borne illness and their sources

• Students explain how to avoid cross contamination

• Students identify the temperature danger zone

• Students ​​​​​​​discuss how to keep a safe kitchen, including health and hygiene and proper attire

Unit 2: Functions of Ingredients

Learning Targets

• Students discuss basic baking ingredients and how these ingredients interact with each other

• Students ​​​​​​​describe different types of shortening agents and fats, as well as their role in baking

• Students ​​​​​​​explain types of leavening- such as mechanical and chemical- and how leavening ingredients differ

• Students ​​​​​​​discuss the role of sweeteners in baking, as well as types of sweeteners and their properties

• Students ​​​​​​​discuss tempering chocolate and how it is used

• Students ​​​​​​​discuss healthy concepts in baking and the different types of special diets for whom products might be designed

• Students ​​​​​​​define the different types of flour commonly used in bakeshops

• Students ​​​​​​​explain the types of buttercreams and the techniques for preparing them

• Students ​​​​​​​describe the technique for preparing whipped cream

Unit 3: Yeast Breads

Learning Targets

• Students discuss scaling baking formulas and the different units and tools they might employ

• Students find the formula conversion factor and explain its application

• Students convert formulas to a common unit of measure

• Students ​​​​​​​calculate the as-purchased cost per unit and the edible portion cost of an item

• Students ​​​​​​​determine yield percentage of fresh fruits and vegetables

• Students ​​​​​​​explain baker’s percentage and calculate percentage values and weight measures of ingredients

Unit 4: Pastry Doughs & Batters, Cookies, Quick Breads

Learning Targets

• Students describe the proper pan preparation, cooling, and storing techniques for various mixing methods

• Students ​​​​​​​explain the blending method of mixing

• Students ​​​​​​​explain the creaming, two-stage method of mixing

• Students ​​​​​​​explain the combination mixing method

• Students ​​​​​​​describe the basic principles of cheesecake preparation

• Students ​​​​​​​explain how to roll out dough, and line a pie or tart pan

• Students ​​​​​​​explain the technique for filling a cake

• Students ​​​​​​​discuss types of muffins and their methods

• Students ​​​​​​​explain the differences between croissant and Danish Dough and how to work with both

Unit 1: Safety & Sanitation

Learning Targets

• Students discuss causes, symptoms, and treatment of common foodborne illnesses

• Students list the four key steps to food safety and give examples of each

• Students give examples of how following good safety practices can help you prevent kitchen accidents

• Students ​​​​​​​apply basic first aid measures

Unit 2: Kitchen Equipment & Knife Skills

Learning Targets

• Students measure liquid, dry, and moist ingredients for use in recipes

• Students ​​​​​​​identify various small kitchen utensils and discuss their functions

• Students ​​​​​​​demonstrate basic knife skills and cuts

• Students ​​​​​​​use various pieces of small kitchen equipment, cookware, and bakeware

• Students ​​​​​​​identify abbreviations and define cooking terms used in recipes

• Students ​​​​​​​change the yield of a recipe

• Students ​​​​​​​determine the cost per serving of a recipe

Unit 3: The Preparation of Foods

Learning Targets

• Students identify various methods of heat transfer

• Students differentiate between dry-heat and moist-heat cooking methods

• Students demonstrate correct food preparation techniques, including nutrient retention

• Students list a variety of cereal products

• Students ​​​​​​​describe how heat and liquids affect starches

• Students ​​​​​​​prepare cooked breakfast cereals, rice, and pasta

• Students ​​​​​​​recall nutrients found in vegetables

• Students ​​​​​​​identify methods for cooking vegetables

• Students ​​​​​​​prepare vegetables, preserving their colors, textures, flavors, and nutrients

• Students ​​​​​​​distinguish among herbs, spices, and blends

• Students ​​​​​​​compare the preparations of stock soups and cream soups

• Students ​​​​​​​prepare nutritious salads, casseroles, and soups

Unit 4: Nutrition & Wellness

Learning Targets

• Students name the energy nutrients, describe their functions, and list important sources of each

• Students discuss the effects of deficiencies and excesses of the energy nutrient

• Students explain the processes of digestion, absorption, and metabolism

• Students identify key vitamins and minerals, explain their functions, and name. important sources of each

• Students discuss the roles of water in the body

• Students name the benefits of making healthy choices

• Students choose healthy options when eating out

Unit 1: Overview of the Restaurant & Foodservice Industry

Learning Targets

• Students identify the two segments of the restaurant and foodservice industry, and give examples of businesses in each of them

• Students identify skills needed by foodservice professionals

• Students list factors for maintaining health and wellness throughout a restaurant or foodservice career

• Students define professionalism, and explain what it means to hospitality professionals

• Students​​​​​​​ recognize the importance of personal appearance and grooming standards to your employment

• Students​​​​​​​ list the basic expectations that employers have for an employee in a foodservice setting

• Students​​​​​​​ identify obstacles to effective communication, and explain how to prevent them

• Students​​​​​​​ demonstrate effective listening, speaking, and writing skills

• Students​​​​​​​ list the steps to an effective job interview

• Students​​​​​​​ outline the steps to choosing a college or trade school, and identify resources for answering those questions

• Students​​​​​​​ list the ways to find and apply for scholarships

Unit 2: A Safe Operation

Learning Targets

• Students identify factors that affect the growth of pathogens (FATTOM)

• Students ​​​​​​​identify ways food becomes unsafe

• Students ​​​​​​​identify the most common allergens and methods for preventing allergic-reactions

• Students ​​​​​​​identify proper personal hygiene practices and appropriate work attire

• Students ​​​​​​​explain how to maintain a clean and sanitary operation

• Students ​​​​​​​outline procedures for managing pests

• Students ​​​​​​​identify when food handlers should be prevented from working around food or from working in the operation

• Students ​​​​​​​identify ways to prevent cross- contamination

• Students ​​​​​​​identify ways to prevent time-temperature abuse

• Students ​​​​​​​identify criteria for accepting or rejecting food during receiving

• Students ​​​​​​​explain what a food safety management system is and why it’s important

• Students ​​​​​​​state who is legally responsible for providing a safe environment and ensuring safe practices

• Students ​​​​​​​explain the importance of general safety audits and safety training

• Students ​​​​​​​describe various types of protective clothing

Unit 3: Introduction to the Kitchen

Learning Targets

• Students list the different types of food-preparation equipment, and give examples of their use

• Students identify the kitchen equipment needed for holding and serving food and beverages

• Students list the different types of knives used in the foodservice kitchen, and give examples of their uses

• Students demonstrate the correct holding and cutting motions for a chef’s knife

• Students demonstrate the classical knife cuts

• Students explain the importance of mise en place

• Students explain the difference between seasoning and flavoring

• Students identify the components and functions of a standardized recipe

• Students convert recipes to yield smaller and larger quantities based on operational needs

• Students demonstrate measuring and portioning using the appropriate smallwares and utensils

• Students are given a problem, calculate as purchased (AP) and edible portion (EP) amounts

• Students calculate the total cost and portion costs of a standardized recipe

Unit 4: Culinary Exploration

Learning Targets

• Students list the four parts of a salad, and explain the role of each.

• Students differentiate among various oils and vinegars.

• Students ​​​​​​​prepare vinaigrettes and other emulsions.

• Students ​​​​​​​describe and prepare various common dips.

• Students ​​​​​​​prepare several types of sandwiches.

• Students ​​​​​​​prepare various types of pizza.

• Students ​​​​​​​identify the four essential parts of stock and the proper ingredients for each.

• Students ​​​​​​​prepare the mother sauces, and describe other sauces made from them.

• Students ​​​​​​​prepare the basic ingredients for broth, consomme, puree, clear, and cream soups.

• Students ​​​​​​​describe dry-heat cooking methods, and list the foods to which they are suited. 

• Students ​​​​​​​describe moist-heat cooking methods, and list the foods to which they are suited. 

• Students ​​​​​​​identify ways to determine if a food has reached the correct degree of doneness. 

• Students ​​​​​​​calculate ingredient weights using baker’s percentages.

• Students ​​​​​​​convert baking recipes to a new yield.

• Students ​​​​​​​​​​​​​​prepare various types of quick breads.

Unit 5: Service & Management

Learning Targets

• Students explain the importance of customer service to the restaurant and foodservice industry

• Students list ways to obtain feedback from guests and determine their satisfaction

• Students explain how customer complaints should be resolved

• Students ​​​​​​​describe service staff roles, and list the duties and responsibilities of each

• Students ​​​​​​​list methods of processing payment

• Students ​​​​​​​list the major responsibilities of a manager

• Students ​​​​​​​list ways to promote diversity in the workplace

• Students ​​​​​​​list the steps for solving a problem, and explain how each step contributes to finding a solution

• Students ​​​​​​​explain what a SMART goal is

• Students ​​​​​​​explain the purpose of vision statements and mission statements, and contrast the difference

Unit 1: Reaching Your Customers

Learning Targets

• Students define target market, and explain why it is important to a business

• Students identify the parts of a SWOT analysis

• Students​​​​​​​ identify various elements of a promotion mix

• Students​​​​​​​ recognize different types of sales promotions

• Students​​​​​​​ list the benefits of public relations

• Students​​​​​​​ explain the importance of the menu to a foodservice operation

• Students​​​​​​​ explain principles of menu layout and design

• Students​​​​​​​ explain the purposes of a menu sales mix analysis

• Students​​​​​​​ define profitability and target margin

• Students​​​​​​​ compare the food cost percentage methods and the contribution margin methods

Unit 2: Culinary Exploration

Learning Targets

• Students describe dairy milk and milk alternatives and their fat content

• Students identify the different forms of creams and their fat content

• Students differentiate between butter and butter substitutes, and recognize the characteristics of each

• Students describe the types of breakfast service

• Students ​​​​​​​prepare various pancakes, crepes, waffles, and French Toast

• Students ​​​​​​​prepare various breakfast meats

• Students ​​​​​​​prepare various breakfast starches

• Students ​​​​​​​identify and describe different types of fruits

• Students ​​​​​​​prepare various types of fruit

• Students ​​​​​​​cook various types of fruits using appropriate methods

• Students ​​​​​​​identify and describe different types of vegetables

• Students ​​​​​​​cook various types of vegetables using appropriate methods

• Students ​​​​​​​identify and describe different types of potatoes

• Students ​​​​​​​identify and describe types of grains and legumes

• Students ​​​​​​​prepare pasta using a variety of methods

Unit 3: Managing Cost

Learning Targets

• Students explain the purpose of a budget

• Students explain the purpose of a profit-and-loss report

• Students explain the purpose of invoices in a foodservice business

• Students define and calculate food cost and food cost percentage

• Students calculate a recipe’s yield and the number of portions it will produce

• Students explain the importance of portion control to food cost

• Students explain the food cost percentage method for menu pricing

• Students list factors that affect labor costs

• Students describe the relationship between sales volume and labor costs

• Students describe the factors that contribute to the purchasing process

• Students explain quality standards and how they should be used

• Students explain a manager’s responsibility for maintaining labor law knowledge

• Students describe the typical phases of onboarding, and explain its importance to a business

• Students describe the importance of performance appraisal and ongoing feedback

Unit 4: Today's Operational Concerns

Learning Targets

• Students identify the issues surrounding the global productions of seafood, coffee, animals, and how sustainability and conservation are connected. They also explain why each is important

• Students list the different types of growing practices

• Students describe how a restaurant or foodservice operation can reduce the total amount of waste

• Students describe why nutrition is important to the restaurant and foodservice industry

• Students explain how phytochemicals and fiber function in the body

• Students describe the roles of fats, proteins, vitamins, minerals, and water in people’s diets

• Students describe a healthy diet and the reasons to follow one

• Students list and describe techniques for food preparation that preserve nutrients

• Students suggest ways to make menus and recipes more healthful

Unit 5: Meat, Poultry, and Seafood

Learning Targets

• Students outline the federal grading systems for meat

• Students apply basic techniques for cooking meat

• Students outline the federal grading systems for poultry

• Students ​​​​​​​demonstrate the steps for fabricating poultry

• Students ​​​​​​​​​​​​​​apply basic techniques for cooking poultry

• Students ​​​​​​​outline the federal grading system for seafood

• Students ​​​​​​​identify procedures for receiving and storing seafood

• Students ​​​​​​​apply basic techniques for cooking seafood

Unit 6: Baking and Desserts

Learning Targets

• Students describe the two basic types and methods used to make yeast dough and breads

• Students prepare cake batter using a variety of methods

• Students identify the functions of icings and determine which are best suited for different baked goods

• Students prepare various icings, souffles

• Students prepare pie dough using the 3-2-1 method

• Students explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder

• Students execute the procedures for melting chocolate

• Students prepare baked and stirred custards, and explain how the products are used in desserts

• Students describe the guidelines for plating food that is finished cooking

• Students explain how and why garnish is used