Connecticut Technical Education and Career System

Culinary Philosophy

The CTECS Culinary Arts Program develops skilled, professional, and career-ready culinary students through rigorous, hands-on learning that reflects industry and college-level expectations. Students build technical expertise, leadership, problem-solving, and communication skills while applying academic concepts such as culinary math, nutrition, and cost control in real-world kitchen environments.

Aligned with CT State Community College standards, the program prepares students for both employment and post-secondary success through performance-based learning, industry certifications, and authentic foodservice experiences. Upon graduation, students have the opportunity to earn 10 college credits through CT State Community College, creating a direct pathway to advanced education and culinary careers.

The program’s goal is to graduate confident, reflective, and work-ready professionals prepared to succeed in the hospitality industry and beyond.

Culinary - Course Map

* See District Summative Assessment (DSA) exam outline for specific breakdown by substandard and learning objectives.

Grade 9 - Semester 1 & 2 DSA

Priority Standard 9.1 Safety & Sanitation
Priority Standard 9.2 Career Opportunities
Priority Standard 9.3 Weights, Measures & Standardized Recipes
Priority Standard 9.4 Equipment & Tool Identification
Priority Standard 9.5 Knife Skills & Mise en Place
Priority Standard 9.6 Vision of a Graduate (Effective Communicator)
Priority Standard 9.7 Basic Baking
Priority Standard 9.8 Fruit & Vegetable Preparation
Priority Standard 9.9 Sandwich Making
Priority Standard 9.10 - Salad Making

Grade 10 - Semester 1 DSA (Principles of Food Preparation)

Priority Standard 10.1 Food Handler Certification
Priority Standard 10.2 Seasonings and Flavorings
Priority Standard 10.3 Stocks, Soups, and Sauces
Priority Standard 10.4 Cooking Techniques

Grade 10 - Semester 2 DSA (Principles of Baking)

Priority Standard 10.5 Vision of a Graduate - Respectful & Skilled Socially
Priority Standard 10.6 Principles of Baking
Priority Standard 10.7 Breakfast Cookery & Cheese Identification

Grade 11 - Semester 1 DSA

Priority Standard 11.1 Kitchen Organization
Priority Standard 11.2 Restaurant Server
Priority Standard 11.3 (a) Poultry ID & Fabrication
Priority Standard 11.3 (b) Meat ID & Fabrication
Priority Standard 11.3 (c) Seafood ID & Fabrication

Grade 11 - Semester 2 DSA

Priority Standard 11.4 Icing Artistry & Plated Desserts
Priority Standard 11.5 Vision of a Graduate - Problem Solving, Critical Thinking
Priority Standard 11.6 Careers and College Exploration
Priority Standard 11.7 Garde Manger
Priority Standard 11.8 Food Protection Manager Certification (ANSI)

Grade 12 - Semester 1 DSA

Priority Standard 12.1 Food Allergen Certification
Priority Standard 12.2 International Cuisine
Priority Standard 12.3 Menu Development and Nutrition
Priority Standard 12.4 Cost Controls
Priority Standard 12.5 Careers and College Exploration

Grade 12 - Semester 2 DSA

Priority Standard 12.6 Vision of a Graduate: Work Ready / Networking
Priority Standard 12.7 Restaurant Management
Priority Standard 12.8 SCAP Capstone Project
Priority Standard 12.9 Entrepreneurship

9th Grade Curriculum

Big Idea(s):

Food safety systems protect public health and build consumer trust in the hospitality industry.
Professional kitchen safety habits create efficient, respectful, and career-ready culinary environments.

Essential Question(s):

Why does one employee’s unsafe behavior affect an entire kitchen operation?
How do sanitation practices impact customer confidence and restaurant reputation?
What scientific principles explain bacterial growth and foodborne illness?
How can culinary professionals create a workplace culture focused on safety and

accountability?

Vocabulary Presentation

1. Cross Contamination

2. Pathogens

3. Hazard

4. Food Handler

5. Hygiene

6. Cleaning

7. Sanitizing

8. Restrain

9. Time Temperature Abuse

10. First Aid

Glossary Culinary Vocabulary

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.1.1 Fire Safety	Describe 5 classes of fires and processes for distinguishing each. A, B, C, D, K Describe practices for preventing fires Identify location of fire extinguisher and fire-retardant blanket Describe procedure for using fire extinguisher and Ansul system to extinguish fires Identify location of Ansul System
9.1.2 Safe Workplace	Show understanding of shop rules on a written safety assessment/social contract Demonstrate knowledge of safe equipment use and sign off on safety sheets Slicer Food processor Mixer Knife Demonstrate Chemical Safety knowledge and sign off on Chemical Safety sheet Safety Data Sheets (SDS) Binder - location, contents & use Storage - location, contents & use Proper use - Identify proper use for shop chemicals and use of Personal Protective Equipment (PPE) Describe common kitchen injuries & PPEs Slip/Trip & Fall - nonslip shoes Cuts - technique & cut resistant glove Burns - chef jacket & dry towel Back Strains - lifting technique Explain procedures following an accident including basic first aid and prevention of bodily fluid contamination Demonstrate safety drill procedures
9.1.3 Personal Hygiene	Describe the risks of poor personal hygiene and handwashing technique Demonstrate wearing proper uniform including hair restraint Practice proper grooming/bathing Fingernails Demonstrate correct glove use When to wear them, when to change them Demonstrate correct handwashing procedure
9.1.4 Sanitation Procedures	Demonstrate 5 steps to cleaning and sanitizing using red and green bucket system Correctly check sanitizer solution concentration Perform proper set up and use of 3 bay sink Wash, Rinse, Sanitize Water temps Sanitation contact time Perform proper set up and use of dish machine Identify differences between waste & recyclable material Properly dispose of waste & recyclable material Demonstrate floor cleanliness procedures Keeping area free of clutter Correct broom use Correct mop bucket use

VOG Reflection Questions:

How did your actions today contribute to maintaining a safe and sanitary kitchen environment?
Describe a situation where you demonstrated responsibility and professionalism while following sanitation procedures.
Why is teamwork important when preventing food safety hazards in a commercial kitchen?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Resources:

Always Food Safe Sanitation Videos
Culinary Webpage Vocabulary Presentations
Culinary Essentials Textbook and Math Skills worksheet
Culinary YouTube videos
Department of Labor – Skills to Pay Bills videos and lesson Plans
Marzano Compendium for Direct Instruction & Lesson Planning

Food Safety Basics – ServSafe
- Length: 8 min
- Purpose: Introduces contamination, hygiene, and temperature safety
How Cross Contamination Happens – Always Food Safe
- Length: 6 min
- Purpose: Visual demonstration of contamination pathways
How to Wash Hands Correctly – CDC
- Length: 3 min
- Purpose: Reinforces professional hygiene expectations
Kitchen Fire Safety Demonstration – WebstaurantStore
- Length: 5 min
- Purpose: Demonstrates extinguisher classes and kitchen fire response
The Danger Zone Explained – Food Safety Education
- Length: 4 min
- Purpose: Connects science concepts to temperature control

Big Idea(s):

The food service industry offers many challenging and rewarding career opportunities.
A combination of industry work experience, education and goal setting are the keys factors in achieving professional success.

Essential Question(s):

1. What personal characteristics will I need to succeed in the food service industry?
2. How do I get into cooking with no experience?
3. What effect will college have on my culinary career?
4. What careers can be in the culinary pathway lead to?

Vocabulary Presentation

1. Kitchen brigade

2. Entry-Level

3. Internship

4. Cross-Train

5. Line Cooks/Station Cooks

6. Career

7. Employability

8. Work Ethic

9. Post-Secondary

10. “Soft Skills”

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.2.1 Job Opportunities	List career opportunities in the food service field Caterer Catering and Banquets Manager Executive Chef Food and Beverage Manager General Manager Kitchen Manager Maître d’ Restaurant Owner Services Manager Entry Level Positions Banquet Server Banquet Set-Up Employee Bus Person Counter Server Host Line Cook, Prep Cook, Pantry Cook Restaurant Server Describe employment requirements for various food service jobs Education Prior experience Relate skills & characteristics necessary to succeed in food service Work ethic & Endurance Communication & Customer Service Respectful & Positive Attitude Problem Solving / Critical Thinking
9.2.2 Post-secondary education	Recall post-secondary schools NEASC Accredited colleges PACT Community college degree programs (Manchester & Gateway) $FREE$ Johnson & Wales Culinary Institute of America Define the term post-secondary education and its effect on career opportunities Studies show those with a degree earn higher Describe entry level employment opportunities WBL On the job training
9.2.3 Personal Hygiene	Identify Auguste Escoffier and his influence on Culinary Arts Define and discuss the Brigade system How has the brigade evolved? Describe the advantage of being cross trained on a variety of kitchen skills

Students will know:

As evidenced by: (oral, written, or performance)

9.2.1 Job Opportunities

List career opportunities in the food service field
- Caterer
- Catering and Banquets Manager
- Executive Chef
- Food and Beverage Manager
- General Manager
- Kitchen Manager
- Maître d’
- Restaurant Owner
- Services Manager
- Entry Level Positions
  - Banquet Server
  - Banquet Set-Up Employee
  - Bus Person
  - Counter Server
  - Host
  - Line Cook, Prep Cook, Pantry Cook
  - Restaurant Server
Describe employment requirements for various food service jobs
- Education
- Prior experience
Relate skills & characteristics necessary to succeed in food service
- Work ethic & Endurance
- Communication & Customer Service
- Respectful & Positive Attitude
- Problem Solving / Critical Thinking

9.2.2 Post-secondary education

Recall post-secondary schools
- NEASC Accredited colleges
- PACT Community college degree programs (Manchester & Gateway) $FREE$
- Johnson & Wales
- Culinary Institute of America
Define the term post-secondary education and its effect on career opportunities
- Studies show those with a degree earn higher
Describe entry level employment opportunities
- WBL
- On the job training

9.2.3 Personal Hygiene

Identify Auguste Escoffier and his influence on Culinary Arts
Define and discuss the Brigade system
- How has the brigade evolved?
Describe the advantage of being cross trained on a variety of kitchen skills

VOG Reflection Questions:

1. Which culinary career interests you most and why?

2. What employability skills do you currently demonstrate well, and which do you need to improve?

3. How can culinary education help prepare you for future career success?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials chapters 3,4

A Day in the Life of a Chef – Culinary Institute of America
- Length: 9 min
- Purpose: Introducing culinary career pathways
Hospitality Careers Explained – National Restaurant Association
- Length: 7 min
- Purpose: Explores FOH and BOH opportunities
Soft Skills in the Workplace – Department of Labor
- Length: 6 min
- Purpose: Reinforces employability skills
What Is the Brigade System? – Rouxbe
- Length: 5 min
- Purpose: Explains kitchen organization
Johnson & Wales Culinary Programs – JWU
- Length: 8 min
- Purpose: Introduction of post-secondary opportunities

Big Idea(s):

Precision in culinary math ensures consistency, profitability, and quality control in foodservice operations.
Standardized recipes are communication tools that allow kitchens to operate efficiently and consistently.

Essential Question(s):

1. How does inaccurate measurement impact food quality and restaurant profits?

2. Why is culinary math essential in both baking and savory production?

3. How do professional kitchens maintain consistency when preparing food for large parties?

4. In what ways do recipe conversions support catering, restaurants, and production kitchens?

Vocabulary Presentation:

1. Recipe

2. Yield

3. Quantity

4. Portion size

5. Standardized recipe

6. Preparation procedure

7. Quality control

8. Formula

9. Product name

10. Ingredient list

11. Baker’s percentage

Glossary Culinary Vocabulary

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.3.1 Weights and Measures	Define weight and volume on a written assessment List common measurement abbreviations and their meaning on a written assessment T, tbl t, tsp C Pt Qt #, lb etc…. Determine weight & volume equivalents Pint’s a pound the world around Gallon man
9.3.2 Measuring and Scaling	Identify & demonstrate use of a balance scale Set up & balance Identify & demonstrate use of a portion scale (digital & spring) Taring Identify & demonstrate use of dry volume measuring equipment Measuring cups & spoons Spoon don’t scoop Leveling Identify & demonstrate use of liquid volume measuring Measuring cups (glass/plastic) & spoons Leveling on a table
9.3.3 Standardized Recipes	Identify & define the parts of a recipe Compare and contrast the difference between a recipe, standardized recipe and a formula Demonstrate proficiency of adding, subtracting, and multiplying various units of measure Demonstrate proficiency in converting various units of measure to the lowest common denominator i.e. 16T = 8ozs. Demonstrate proficiency on converting a written recipe Find recipe conversion factor (RCF) Converting based on desired yield Converting based on available product Explain why and where there is a need for convenience, value added, further processed or par-cooked food items

Students will know:

As evidenced by: (oral, written, or performance)

9.3.1 Weights and Measures

Define weight and volume on a written assessment
List common measurement abbreviations and their meaning on a written assessment
- T, tbl
- t, tsp
- C
- Pt
- Qt
- #, lb
- etc….
Determine weight & volume equivalents
- Pint’s a pound the world around
- Gallon man

9.3.2 Measuring and Scaling

Identify & demonstrate use of a balance scale
- Set up & balance
Identify & demonstrate use of a portion scale (digital & spring)
- Taring
Identify & demonstrate use of dry volume measuring equipment
- Measuring cups & spoons
- Spoon don’t scoop
- Leveling
Identify & demonstrate use of liquid volume measuring
- Measuring cups (glass/plastic) & spoons
- Leveling on a table

9.3.3 Standardized Recipes

Identify & define the parts of a recipe
Compare and contrast the difference between a recipe, standardized recipe and a formula
Demonstrate proficiency of adding, subtracting, and multiplying various units of measure
Demonstrate proficiency in converting various units of measure to the lowest common denominator
- i.e. 16T = 8ozs.
Demonstrate proficiency on converting a written recipe
- Find recipe conversion factor (RCF)
- Converting based on desired yield
- Converting based on available product
Explain why and where there is a need for convenience, value added, further processed or par-cooked food items

VOG Reflection Questions:

1. How does accuracy in culinary math impact food quality and customer satisfaction?

2. Describe how recipe conversions require critical thinking and problem solving.

3. Why is consistency important in a professional kitchen?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials chapter 13

Kitchen Math & Recipe Conversion – Culinary Institute of America
- Length: 10 min
- Purpose: Demonstrates scaling recipes
How to Measure Ingredients Properly – King Arthur Baking
- Length: 7 min
- Purpose: Reinforces dry vs liquid measuring techniques
Baker's Percentages Explained – ChainBaker
- Length: 12 min
- Purpose: Introduces bakery math concepts
Understanding Standardized Recipes – ProStart
- Length: 6 min
- Purpose: Shows industry applications
Fractions in the Kitchen – Khan Academy
- Length: 9 min
- Purpose: Connects academic math to culinary practice

Big Idea(s):

1. Choosing the correct tool or equipment for the task will provide a more efficient workflow.

Essential Question(s):

1. What is the difference between commercial and residential kitchen equipment?

2. How important is it to have the right equipment at each station for efficiency?

Vocabulary Presentation:

Glossary Culinary Vocabulary

1. work station

2. work section

3. workflow

4. cooking line

5. work simplification

6. range of motion

7. dolly

8. lowboy

9. pilot light

10. steam table

11. bain marie

12. proofing/holding cabinet

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.4.1 Portion control	Define in writing the term portion size and its importance in the food service industry List names of commonly used steam table pans in a Photo ID written assessment List the various size portion scoops and spoons on a photo ID style written assessment Demonstrate ability to utilize portion scoops and spoons accurately during daily production Assessed by instructor observation
9.4.2 Equipment Identification	Identify & properly use various smallware Pots and pans Spoons Strainers Etc… Identify & properly use various pieces of large equipment Steamer Steam kettle Convection and conventional ovens Griddle Broiler Fryer Etc…

VOG Reflection Questions:

1. How does using the correct equipment improve kitchen efficiency and safety?

2. Describe a time you had to learn a new piece of equipment or tool.

3. Why is proper equipment use important in a professional workplace?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet Daily
Reflection

Common Summative Assessments:

Resources:

Culinary Essentials chapter 9,10.2

Commercial Kitchen Equipment Basics – WebstaurantStore
- Length: 9 min
- Purpose: Identifies large equipment
Kitchen Smallwares Guide – Chef Depot
- Length: 6 min
- Purpose: Reinforces tool identification
How to Use a Commercial Mixer Safely – Hobart
- Length: 5 min
- Purpose: Demonstrates mixer safety
Steam Table & Holding Equipment – ProStart
- Length: 7 min
- Purpose: Explains hot holding equipment
Commercial vs Residential Kitchens – Restaurant School
- Length: 8 min
- Purpose: Compares kitchen environments

Big Idea(s):

1. Knife skills combine safety, precision, efficiency, and craftsmanship in professional food preparation.

2. Mise en place develops organization, time management, and professional workflow habits.

Essential Question(s):

1. How do proper knife skills improve kitchen safety and food quality?

2. Why is mise en place considered the foundation of professional cooking?

3. How does organization affect speed and productivity in a commercial kitchen?

4. How can preparation habits reduce stress and mistakes during service?

Vocabulary Presentation:

Glossary Culinary Vocabulary

1. stainless steel

2. Carbon Steel

3. tang

4. rivet

5. bolster

6. serrated

7. pare

8. whetstone

9. trueing

10. Forged

11. Stamped

12. Mise en Place

13. Organization

14. Plan of work

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.5.1 Knife Handling	Identify and describe the function of a variety of knives Identify the parts of a knife Demonstrate how to carry, clean, and store knives Tip facing down by side No knives left in the pot sink Clean your own knives Passing knives to others Model proper knife grip during daily production Pinching the blade Tip to table Claw grip Rocking the blade while sliding Demonstrate ability to anchor a cutting board Sign off on Knife Safety Demonstration
9.5.2 Knife Sharpening	Demonstrate sharpening knives proficiently Set up whetstone 20 degrees Smooth pressure & movement Demonstrate correct procedure for truing a French knife Safely holding a steel 20 degrees Smooth motion
9.5.3 Knife Cuts	Show ability to cut various vegetables using classic knife cuts Batonnet Julienne Paysanne Brunoise Small, medium, and large dice Onion dice
9.5.4 Mise-en-Place	Interpret the term and use it in the proper context, a planning and organizational process Defined “as put in place”, it includes gathering all raw materials, including food, equipment and tools required for your station Demonstrate this concept through the planning, organizing, prioritizing, sequencing, and simplifying of an assignment through a series of smaller related tasks Discuss “Plan of Work” document as an organizational and time management guide to independent food production Proper equipment for the job Work sequencing Time management Organizational Efficiencies & Routines Reflection & Insights

VOG Reflection Questions:

1. How did mise en place help you stay organized and efficient during production?

2. Describe how your knife skills improved through practice and repetition.

3. Why is preparation and organization important in both culinary and real-world situations?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet Daily
Mise En Place : Vocabulary

Common Summative Assessments:

Unit Tests
DSA

Resources:

Reading Mise En Place.pdf
Presentation Mise En Place : Vocabulary
Knife skills intro video
- The Only Knife Skills Guide You Need
  - YouTube video • 5 minutes

The Only Knife Skills Guide You Need – Epicurious
- Length: 5 min
- Purpose: Demonstrates foundational cuts
Knife Skills Every Cook Should Know – Tasty
- Length: 8 min
- Purpose: Student-friendly visual reinforcement
Mise en Place Explained – ChefSteps
- Length: 7 min
- Purpose: Explains organizational systems
How to Sharpen a Chef Knife – Korin Knives
- Length: 11 min
- Purpose: Demonstrates proper sharpening
Professional Kitchen Prep Workflow – Bon Appétit
- Length: 9 min
- Purpose: Connects mise en place to restaurant production

Big Idea(s):

Communication in the workplace is important because it boosts employee morale, engagement, productivity, and satisfaction. Communication is also key for better team collaboration and cooperation.

Essential Question(s):

1. How do communication skills help you to be “work ready”?
2. What does professional communication look like and how does it impact business? 3. How can an effective communicator become a good employee or manager?

Vocabulary

Glossary Culinary Vocabulary

1. active listening

2. distraction

3. work ethic

4. responsibility

5. flexibility

6. honesty

7. reliable

8. teamwork

9. commitment

10. leadership

11. resource

12. prioritize

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.6.1 Work Ready Skills Professional communication	Demonstrate ability to communicate professionally & effectively Read the room Use of slang Smile while speaking Speak clearly Eye contact Use industry language

Students will know:

As evidenced by: (oral, written, or performance)

9.6.1

Work Ready Skills Professional communication

Demonstrate ability to communicate professionally & effectively
- Read the room
- Use of slang
- Smile while speaking
- Speak clearly
- Eye contact
- Use industry language

VOG Reflection Questions:

1. Describe a time you communicated effectively with a teammate during production.

2. How can strong communication skills improve teamwork and customer service?

3. What communication skill would you like to improve and why?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Semester 2 DSA

Resources:

U. S. Department of Labor
- Skills to Pay the Bills Video

Communication Skills at Work – Skills to Pay the Bills
- Length: 7 min
- Purpose: Reinforces workplace communication and employability skills
Active Listening Explained – TED-Ed
- Length: 5 min
- Purpose: Demonstrates the importance of listening skills in teamwork
Professional Communication in Hospitality – National Restaurant Association
- Length: 8 min
- Purpose: Connects communication skills to restaurant operations
Body Language and First Impressions – Indeed Career Guide
- Length: 5 min
- Purpose: Reinforces nonverbal communication awareness
How to Speak Professionally – Toastmasters International
- Length: 6 min
- Purpose: Builds verbal communication confidence and clarity
Teamwork in Fast-Paced Kitchens – Bon Appétit
- Length: 7 min
- Purpose: Demonstrates communication during production and service
Conflict Resolution in the Workplace – LinkedIn Learning
- Length: 8 min
- Purpose: Reinforces respectful problem solving and collaboration
Customer Service and Communication Skills – Disney Institute
- Length: 9 min
- Purpose: Connects communication to guest satisfaction
Communication Under Pressure – ProStart
- Length: 6 min
- Purpose: Demonstrates effective communication during busy service periods
Leadership Through Communication – Simon Sinek
- Length: 8 min
- Purpose: Reinforces leadership and workplace culture

Big Idea(s):

1. Baking is both a science and an art that requires precision, creativity, and consistency.

2. Understanding ingredient functions helps bakers troubleshoot and improve finished products

Essential Question(s):

1. Why does baking require more precision than many savory cooking methods?

2. How do ingredients chemically interact during the baking process?

3. How can bakers evaluate and troubleshoot product quality?

4. What career pathways exist within baking and pastry arts?

Vocabulary Presentation

Glossary Culinary Vocabulary

1. Scaling

2. Stack oven

3. Convection oven

4. Springform pan

5. Tart pan

6. Mold/Ring

7. Gluten-Bread/Pastry/Cake/AP Flour

8. Staling

9. Shortening- Solid/Liquid

10. Leavening agent- Baking soda, Baking powder & Yeast Fermentation, Starter, Proofing

11. Dough vs Batter

12. Mixing Methods - Beat, Blend, Cream, Cut in, Fold, Knead, Sift, Stir, Whip 13. Hard/ Soft/ Rich lean doughs/ Crust & Crumb Texture 14. Rolled-in fat yeast dough

Learning Outcomes

Students will know:	As evidenced by: (oral, written, or performance)
9.7.1 Bakeshop Equipment ID, Safety Sanitation	Identify and use common baking equipment and tools Mixers Sheeter Proofing cabinets Deck Oven Convection Oven Reel Oven Pans, Molds and Rings Pastry Bags, Brushes, Cutters Bench Scraper Rolling Pin Demonstrate the ability to select, properly handle, operate, clean and assemble all equipment using a written scoring rubric Using the above list of bakery smallwares, cite a use for each
9.7.2 Bakeshop Ingredients	Identify the basic ingredients used in bakery applications Flour Sugar Eggs Leavners Liquids Flavorings/Extracts Fats Compare and contrast the different types of flours Compare and contrast the different types of Sugars Compare and contrast the different types of leaveners Compare and contrast the different types of fats
9.7.3 Basic Baking Principles and Mixing Methods	Accurately scale ingredients in a bakeshop for daily production Bakers Balance Scale Measured by weight The Baker's Percentage Describe and demonstrate the following mixing methods Blending Creaming Cut In Kneading
9.7.4 Quick Breads	Prepare a variety of quick breads using each mixing method Biscuit Method Blending Method Creaming Method (See Bakery Skills Wallchart) for tracking purposes. Students will evaluate and troubleshoot biscuits prepared after this lesson Appearance Color Texture Flavor
9.7.5 Cookies	List and discuss seven basic types of cookies Drop Cookies Rolled or cutout cookies Filled Cookies Cookie Bars Molded Pressed Cookies No-bake Cookies Prepare various cookie dough and the three basic mixing methods to prepare them One stage Creaming method Sponge
9.7.6 Introduction to Yeast Breads	Identify and discuss the Twelve Steps of Yeast Dough Preparation Scaling Mixing and Kneading Fermentation Dividing Dough Rounding Dough Bench Rest Shaping Dough Panning Dough Final Proofing Baking Dough Cooling Dough Packaging Dough Demonstrate a yeast bread using the Straight Dough Mixing Method

VOG Reflection Questions:

How does precision impact success in baking?
Describe a baking challenge you faced and how you solved it.
Why is teamwork and timing important in bakery production?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials chapter 26, 27, 28, 29

The Science of Baking – TED-Ed
- Length: 5 min
- Purpose: Explains baking chemistry
12 Steps of Bread Production – BakeInfo
- Length: 9 min
- Purpose: Reinforces yeast bread procedures
Mixing Methods Explained – King Arthur Baking
- Length: 11 min
- Purpose: Demonstrates creaming, biscuit, and muffin methods
How Gluten Works – FoodCrumbles
- Length: 8 min
- Purpose: Explains structure development
Professional Bread Baking Basics – CIA
- Length: 14 min
- Purpose: Connects classroom skills to industry

Big Idea(s):

Fresh fruit and vegetables provide an important source of nutrition in a balanced diet.

Essential Question(s):

What is the role of fruits and vegetables in a well-balanced diet?
When menu writing, how does seasonality affect fruit and vegetable selections?
How do starches differ from vegetables nutritionally?

Vocabulary Presentation

Glossary Culinary Vocabulary

Seasonal
Ripen
Drupe
Pome
Ethylene gas
Mealy/Waxy (potato)
Phytochemicals
Fruit vegetable
Alkaline
Acidic
Flavonoid
Carotenoid
Chlorophyll

Learning Outcomes: Students will be able to select and utilize fruit and vegetables for use in retail items.

Students will know:	As evidenced by: (oral, written, or performance)
9.8.1 Fruits	Classify the eight categories of fruits and be able to identify/research some from each category Citrus fruits Melons Berries Drupes Pomes Grapes Tropical fruits Exotic fruits Describe the different USDA grades of fruit List the proper storage procedures for the following fresh vegetables and tubers Cool dry place/refrigerator Ethylene Identify a variety of available seasonal fruits
9.8.2 Vegetables	Classify the eight categories of vegetables and be able to identify one from each category Squash Roots Seeds and pod Cabbage Stems/Stalks Onion Fruit Leafy greens Describe the different USDA grades of vegetables Outline proper storage methods for vegetables and how ethylene gas can have an impact on how and where you store your vegetables Identify a variety of available seasonal vegetables
9.8.3 Nutritional Value & Cooking	Explain how the effects of improper cooking can result in loss of valuable nutrients Define proper ways to cook fruits and vegetables as to retain the most nutritional value Dry cooking methods Moist cooking methods Give examples of nutritional value of fruits and vegetables Complex carbohydrates Fiber Starch Sugars Water Vitamins Minerals Define Phytochemicals and explain how they can reduce the risk of cancer and other diseases

VOG Reflection Questions:

How do fruits and vegetables contribute to a healthy lifestyle?
Describe how proper preparation techniques affect food quality and presentation.
Why is understanding seasonality important in culinary arts?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials chapter 25.1, 25.2

Fruit & Vegetable Cuts – Rouxbe
- Length: 8 min
- Purpose: Demonstrates proper cuts
Seasonal Produce Guide – USDA
- Length: 6 min
- Purpose: Explains seasonality
Nutritional Benefits of Vegetables – TED-Ed
- Length: 5 min
- Purpose: Connects nutrition and health
How to Store Produce Properly – Food Wishes
- Length: 7 min
- Purpose: Reinforces storage techniques
Vegetable Cooking Methods – ProStart
- Length: 9 min
- Purpose: Demonstrates preparation methods

Big Idea(s):

Sandwiches are the most popular lunch menu item in America.

Essential Question(s):

Why are sandwiches so popular in almost all cultures and cuisines?
What are the key components to making a sandwich?

Vocabulary Presentation

Glossary Culinary Vocabulary

Component

Garnish
Variation
Open-Face
Club
Grilled
Accompaniment
Functional

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
9.9.1 Hot and Cold Sandwiches	Recall the components of a sandwich Base Fillings Spread Garnish Categorize a variety of known sandwiches into each of the following Open-faced sandwich Closed faced sandwich Wrap Finger sandwich Club sandwich Describe the characteristics of the 5 varieties of sandwiches Components Variations Healthy alternatives Discuss the variety of breads used in hot and cold sandwich preparation Appropriate bread/filling combinations Discuss the function and importance of various sandwich spreads and toppings Mayonnaise Mustards Relishes Vinaigrettes Discuss the importance of appropriate sides for both hot and cold sandwiches Balance & nutrition Discuss the importance for both appropriate and functional garnishes for hot and cold sandwiches Edible
9.9.2 Sandwich Assembling	Select appropriate combinations of ingredients Demonstrate different sandwich making techniques Small & large batches Demonstrate how to assemble and cook a variety of hot sandwiches Basic Grilled Open-faced Explain the importance of portion control as it applies to sandwich preparation Slicer Portion scale Time-temp

Students will know:

As evidenced by: (oral, written, or performance)

9.9.1 Hot and Cold Sandwiches

Recall the components of a sandwich
- Base
- Fillings
- Spread
- Garnish
Categorize a variety of known sandwiches into each of the following
- Open-faced sandwich
- Closed faced sandwich
- Wrap
- Finger sandwich
- Club sandwich
Describe the characteristics of the 5 varieties of sandwiches
- Components
- Variations
- Healthy alternatives
Discuss the variety of breads used in hot and cold sandwich preparation
- Appropriate bread/filling combinations
Discuss the function and importance of various sandwich spreads and toppings
- Mayonnaise
- Mustards
- Relishes
- Vinaigrettes
Discuss the importance of appropriate sides for both hot and cold sandwiches
- Balance & nutrition
Discuss the importance for both appropriate and functional garnishes for hot and cold sandwiches
- Edible

9.9.2 Sandwich Assembling

Select appropriate combinations of ingredients
Demonstrate different sandwich making techniques
- Small & large batches
Demonstrate how to assemble and cook a variety of hot sandwiches
- Basic
- Grilled
- Open-faced
Explain the importance of portion control as it applies to sandwich preparation
- Slicer
- Portion scale
- Time-temp

VOG Reflection Questions:

How did you demonstrate creativity while preparing sandwiches?
Why is portion control important in sandwich production?
Describe how presentation impacts the customer dining experience.

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials 19.1, 19.2

How to Build the Perfect Sandwich – Tasty
- Length: 6 min
- Purpose: Demonstrates sandwich assembly
Hot vs Cold Sandwiches – ProStart
- Length: 7 min
- Purpose: Explains sandwich classifications
Knife Skills for Sandwich Prep – Epicurious
- Length: 5 min
- Purpose: Reinforces prep techniques
Portion Control in Sandwich Production – National Restaurant Association
- Length: 8 min
- Purpose: Connects production and cost control
Creative Sandwich Garnishes – ChefSteps
- Length: 6 min
- Purpose: Enhances presentation skills

Big Idea(s):

Salads made with a variety of fruits and vegetables make the perfect healthy lunch or dinner.

Essential Question(s):

What are the pros and cons to having salads on a menu?
How does seasonality affect salad ingredients?

Vocabulary Presentation

Glossary Culinary Vocabulary

croutons (texture)
Cesar, Greek, Cobb, Nicoise
Composed salad
Bitter greens
Salad spinner
mesclun
vinaigrette
scorch

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
9.10.1 Greens	Identify and describe a variety of salad greens Color Texture Flavor Demonstrate the proper cutting and cleaning techniques for salad greens. Remove salad core Cut or tear greens Wash greens Dry greens Discuss the proper storage techniques of salad greens for both immediate service and future usage.
9.10.2 Components	Identify and discuss the function of each component to any given salad: Base Body Garnish Dressing
9.10.3 Types of Salads	Discuss the various types of salads used in the food service industry Appetizer Salad Entrée Salad Accompaniment Salad Side Salad Demonstrate one salad from each type and discuss the appropriate service time for each salad
9.10.4 Ingredients	Discuss the various vegetables used in salad preparation, both as body and garnish Peppers Carrots Tomatoes Cucumbers Onions Demonstrate how to properly cut and store vegetables for salad preparation
9.10.5 Emulsification	Discuss the various types of oils and vinegars used in dressing preparation Ratio of oil to vinegar, 3:1 Use of seasoning Mixing techniques Mayonnaise based Seasoning Milk product Discuss and demonstrate how to prepare a vinaigrette dressing using the proper ratio of oil to vinegar Discuss and demonstrate how to prepare an emulsified dressing

VOG Reflection Questions

How can salads demonstrate creativity, nutrition, and presentation skills?
Describe how teamwork contributes to efficient salad production.
Why is balance important when creating a composed salad?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

Unit Tests
DSA

Resources:

Culinary Essentials 18.2

How to Make Vinaigrette – Bon Appétit
- Length: 5 min
- Purpose: Demonstrates emulsification
Salad Greens Identification – ProStart
- Length: 7 min
- Purpose: Reinforces ingredient recognition
Composed Salad Techniques – CIA
- Length: 8 min
- Purpose: Demonstrates plating and balance
Emulsions Explained – TED-Ed
- Length: 6 min
- Purpose: Connects food science concepts
Restaurant Salad Presentation – ChefSteps
- Length: 9 min
- Purpose: Improve visual presentation

10th Grade Curriculum

Big Idea(s):

1. Proper food safety and sanitation practices are public health concerns that must be addressed in

order to achieve food security.

2. Food safety is every food handler’s responsibility.

Essential Question(s):

1. Why is it important to understand food safety and sanitation?

2. How does time and temperature keep food safe?

3. Why is it important to know the major allergens?

Vocabulary Presentation

Glossary Culinary Vocabulary

1. Reputable supplier

2. TCS Foods

3. Contaminants

4. Pathogens

5. Temperature Danger Zone

6. Thermometer

7. Allergens

8. Anaphylaxis

9. Cross Contact

10. Pest Control

11. Front of the House

12. Back of the House

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.1.1 Flow of Food	Discuss what makes an approved reputable supplier Explain rejecting versus accepting food Explain how to properly store food Create correct food labels for various items Differentiate safe and unsafe receiving and storage temperatures for a variety of food Identify proper cooking temperatures for food items Identify proper holding temperatures for food items
10.1.2 Cross Contamination	Define the three categories of food contaminants Biological Physical Chemical Identify cause and prevention of cross contamination Discuss steps to reduce and/or eliminate cross-contamination in food service Discuss the difference between cleaning and sanitizing Identify the steps to properly clean and sanitize your kitchen and workspace
10.1.3 Time-Temperature	Define the Temperature Danger Zone Identify the proper food temperatures of Poultry Beef Pork Fish Create a food storage chart Discuss how to keep food out of the TDZ Identify the types of thermometers used in food service applications Compare and contrast types of thermometers and their uses
10.1.4 Allergens	Identify the 9 major food allergens Discuss how to prevent Cross Contact
10.1.5 Food Pests	Identify the most common types of pest in food service establishment Discuss pest prevention plans Create a pest prevention plan
10.1.6 Front of House	Compare and Contrast how Front of the House and Back of the House keep food safe Identify how FOH ensures food safety
10.1.7 Personal Hygiene	Identify and discuss good personal hygiene habits List daily personal hygiene & grooming habits Avoid touching face, hair & other unsanitary surfaces while handling food Demonstrate wearing clean, professional uniform & slip resistant shoes Discuss washing hands frequently & correctly Compare and contrast regular handwashing versus changing gloves
10.1.8 Safety and Sanitation Practices (CC Principle 1- Principles of Food Prep)	Employ rules pertaining to sanitation with appearance, workstation habits and clean up Employ proper mise en place using prep/planning, waste, tools, and time management Employ safe usage of tools and equipment Finished products are created using the highest standard of sanitation practices
10.1.9 Mise en Place	Define Mise en Place and demonstrate the following Organization skills, preparedness, and timing in food preparation, cooking, and serving Organize workspace using plan of work

Resources

Always Food
ServSafe
Culinary Essentials
FDA
USDA Safe Minimum Internal Temperature Chart

VOG Reflection Questions

Why is food safety every employee’s responsibility?
Describe how proper sanitation practices protect customers and coworkers.
How can professional food safety habits prepare you for employment?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

10th Grade DSA
Food Handler Certification Exam

ServSafe Food Handler Review – ServSafe
- Length: 12 min
- Purpose: Reviews certification concepts
The Flow of Food – Always Food Safe
- Length: 9 min
- Purpose: Explains receiving and storage
How to Use a Thermometer Correctly – USDA
- Length: 5 min
- Purpose: Reinforces temperature monitoring
Major Food Allergens Explained – FARE
- Length: 6 min
- Purpose: Reviews allergen awareness
Front vs Back of House Food Safety – NRAEF
- Length: 7 min
- Purpose: Connects food safety to operations

Big Idea(s):

1. Eating is essential for life, yet the enjoyment of eating good food is dependent on good flavoring and seasoning.

2. Seasoning and flavoring enhances a food's natural flavor.

Essential Question(s):

1. What is the difference between seasoning and flavoring?

2. Why are seasonings and flavorings important?

3. When are fresh and dried herbs added to the cooking process?

Glossary Culinary Vocabulary

Vocabulary

1. Enhance

2. Extract

3. Zest

4. Pith

5. Season

6. Flavor

7. Herb

8. Spice

9. Sachet

10. Bouquet Garni

11. Aroma

12. Sensory

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.2.1 Taste Senses (CC Principle 4 - Principles of Food Prep)	Discuss the five sensory properties of food. Identify how our 5 senses are affected by food
10.2.2 Herb & Spice Identification	Identify by sight, smell, and taste a variety (minimum 20) of ingredients listed Basil Cilantro Rosemary Thyme Sage Parsley Chives Tarragon White pepper Nutmeg Caraway seed Poppy seed Bay Leaf Turmeric Balsamic vinegar Red Wine Vinegar Olive oil Soy Sauce Sesame seeds Cinnamon Sticks Vanilla Extract Almond Extract Ginger Paprika
10.2.3 Cooking with Herbs	Experiment with the effects of heat on seasoning and flavorings. Determine when best to add seasonings and flavorings to food during the cooking process
10.2.4 Fresh versus Dried Herbs	Compare and contrast the use of fresh herbs vs. dried herbs. Discuss which herbs and seasonings complement which proteins. Demonstrate the use of herbs and seasonings in daily production.
10.2.5 Knife Skills	Identify, choose, and properly use a variety of knives specific to preparation needs Perform classical cuts on different products Practice safe working procedure
10.2.6 Salads and Dressings	Identify and prepare a variety of different salads and dressings (emulsified, dairy based, vinaigrettes) Apply salad making fundamentals

Resources

Culinary Essentials Textbook Chapter 16
McCormick Science Institute – Culinary Spices/Herbs & Spices
Herbs and Spices – What Goes With What Food
UDel Cooperative Extension – Herbs & Spices

VOG Reflection Questions

How do herbs and spices influence customer experience and food quality?
Describe a time you experimented with flavor combinations successfully.
How does understanding flavor development improve your cooking skills?

-Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

-Common Summative Assessments:

10th Grade DSA

Herbs vs Spices Explained – McCormick
- Length: 6 min
- Purpose: Identifies seasonings
Flavor Pairing Basics – ChefSteps
- Length: 8 min
- Purpose: Connects flavors to menu development
Cooking with Fresh Herbs – Food Wishes
- Length: 7 min
- Purpose: Demonstrates herb applications
The Science of Taste – TED-Ed
- Length: 5 min
- Purpose: Explains sensory evaluation
Seasoning Food Properly – Gordon Ramsay
- Length: 6 min
- Purpose: Reinforces flavor development

Big Idea(s):

1. Stocks, soups, and sauces form the foundational flavor systems of classical and modern cuisine.

2. Culinary techniques and food science principles determine texture, flavor, consistency, and presentation.

Essential Question(s):

1. Why are stocks considered the foundation of professional cooking?

2. How do thickening agents change the structure and texture of sauces?

3. What role does patience and precision play in soup and sauce production?

4. How can chefs modernize classical soup and sauce techniques?

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.3.1 Stock Elements	Identify the parts of a stock Cold Water Nourishing Element Mirepoix Bouquet Garni Leek Thyme Bay leaf Parsley stem Peppercorns Identify the ratio used in stock making 100% water 50% nourishing element 10% mirepoix Demonstrate proper ratio of mirepoix 50% onion 25% carrots 25% celery Discuss the basic seasonings commonly used in stock making
10.3.2 Stock Making	Demonstrate how to prepare a basic mirepoix using correct ratios Demonstrate how to prepare a bouquet garni Identify stock making process Roasting bones Skimming Straining Time frames Quality factors Proper chilling methods and temperature requirements Prepare chicken stock Prepare fish stock or vegetable stock Prepare brown stock Evaluate the quality of stock produced Clarity Strength Gelatinous when chilled Compare and contrast cooling methods Ice bath Ice paddle Chill Blaster Compare and contrast the use of convenience bases vs scratch-made stocks
10.3.3 Thickening Agents	Discuss the four types of thickening agents used in soup and sauce production Roux Slurry Beurre Manie Liaison Compare and contrast the types of thickening agents Discuss the three stages of roux and their uses Preparation of all three types of roux through daily production White Blonde Brown Demonstrate how to dissolve starch into a cool liquid Demonstrate how to incorporate slurry into a liquid Create a plan of work with ingredients and procedure explaining how to prepare a beurre manie Compare and contrast using a liaison for thickening a liquid
10.3.4 Mother Sauces	Identify the five Mother sauces Bechamel Espagnole Tomato Hollandaise Velouté Discuss the base liquid and thickening agents for each mother sauce Prepare each mother sauce Evaluate the characteristics of each mother sauce Identify secondary sauces from each mother sauce
10.3.5 Soup Classification	Compare and contrast the 3 categories of soups Prepare a clear soup Prepare cream soup Prepare a pureed soup Prepare a bisque, chowder, specialty soup and/or a national soup Prepare a clarified consommé
10.3.6 Soup Garnish	Discuss types of garnishes suitable for each classification of soup Prepare garnishes for soup service in production
10.3.7 Proper Cooling	Identify proper cooling and storing of soups Ice Bath Ice Wand Blast Chiller Summarize proper Time/Temp constraints for cooling soups 2 hours to 70 Degrees F. 4 hours to 41 Degrees F. Create proper labels for storage of soups

VOG Reflection Questions

Why are stocks considered the foundation of professional cooking?
Describe how patience and attention to detail impacted your finished product.
How did you apply problem-solving skills while preparing soups or sauces?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet

Common Summative Assessments:

10th Grade DSA

How to Make Stock – America’s Test Kitchen
- Length: 12 min
- Purpose: Demonstrates stock fundamentals
Mother Sauces Explained – Rouxbe
- Length: 9 min
- Purpose: Introducing classical sauce systems
How Roux Works – Serious Eats
- Length: 6 min
- Purpose: Food science behind thickening
Soup Classification Overview – ProStart
- Length: 8 min
- Purpose: Reinforces categories and preparation
Cooling Food Safely – ServSafe
- Length: 5 min
- Purpose: Reinforces HACCP and temperature control

Big Idea(s):

1. Cooking methods transform flavor, texture, appearance, and nutritional value.

2. Professional chefs select cooking techniques strategically to achieve desired culinary

outcomes.

Essential Question(s):

1. How does heat transfer affect food quality and safety?

2. Why are certain cooking methods better suited for specific foods?

3. How does technique influence flavor development and presentation?

4. How can chefs adapt cooking methods to meet nutritional or customer needs?

Vocabulary

1.Moist Heat
2. Dry Heat
3.Combination Heat
4.Dredge
5.Caramelization
6.Reduction
7.Convection
8.Induction
9.Blanch
10.Shock
11.Evaporate

Culinary Arts Vocabulary

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.4.1 Heat Effects on Cooking	Discuss how cooking affects a food’s nutritive value, texture, color, aroma, and flavor Compare and contrast the advantages and disadvantages of different cooking method
10.4.2 Moist Cooking	Summarize the definition of Moist Cooking Define the types of moist cooking techniques Identify the proper temperature for Boiling Simmering Poaching Steaming Demonstrate moist cooking techniques through daily production Describe examples of each method in a written assessment Fabricate, prepare, and cook a variety of proteins, vegetables, and starches
10.4.3 Dry Heat Cooking	Summarize the definition of Dry Cooking Demonstrate how to perform a variety of dry cooking techniques Sauté & Sear Stir Fry Pan Fry Deep Fry Grill Griddle Bake Roast Broil Describe examples of each method on a written assessment Fabricate, prepare, and cook a variety of proteins, vegetables, and starches
10.4.4 Standard Breading Procedures	Identify the ways food can be coated prior to cooking Breading Bredging Batter Demonstrate how a food item can be coated prior to cooking for production
10.4.5a Combination Cooking	Summarize the definition of Combination Cooking Demonstrate how to cook foods using combination cooking techniques in daily production Stew Braise Describe examples of each method in a written assessment Fabricate, prepare, and cook a variety of proteins, vegetables, and starches
10.4.5b Fresh vs. Dried	Compare and Contrast the preparation of fresh versus dry pasta Create a plan of work for fresh pasta dough Prepare fresh pasta dough for production Prepare dry pasta for production Evaluate the pasta and discuss the different characteristics
10.4.6 Pasta Cookery	Demonstrate how to prepare pasta to al dente during daily production Preparation Cooking Cooling
10.4.7 Legumes	Discuss how legumes can add variety and options to menus Identify a variety of legumes Split Peas Lentils Navy Beans Kidney Beans Garbanzo Black Bean
10.4.8 Legume Cookery	Demonstrate proper cooking and cooling of legumes Compose an accompaniment salad or soup using a legume
10.4.9 Grains	Identify the three categories of rice Short Grain Medium Grain Long Grain Identify a variety of rice within each category Short Grain Arborio Sushi Rice Bomba Medium Grain Black Rice Brown Rice White Rice Long Grain Basmati Brown Rice Jasmine Identify a variety of grains Oats Barley Quinoa Farro Bulgur Millet
10.4.10 Grain Cookery	Discuss the Rice Pilaf Method Create a plan of work for Pilaf Produce a rice pilaf for production Discuss the Risotto Method Create a plan of work for Risotto Produce risotto for production Create a plan of work for a recipe using an alternate grain Produce a recipe using an alternate grain for production
10.4.11 Plating	Apply basic plating techniques Compose plated dishes using main elements according to basic plate design

Resources

Culinary Essentials Textbook Chapter 15

Dry vs Moist Heat Cooking Methods – Culinary Institute of America
- Length: 10 min
- Purpose: Compares cooking techniques
The Maillard Reaction Explained – TED-Ed
- Length: 5 min
- Purpose: Food science connection
How to Sauté Properly – Gordon Ramsay
- Length: 6 min
- Purpose: Demonstrates pan cooking
Moist Heat Cooking Methods – ProStart
- Length: 8 min
- Purpose: Reinforces boiling, steaming, poaching
Professional Plating Techniques – ChefSteps
- Length: 9 min
- Purpose: Enhances presentation skills

VOG Reflection Questions

How does choosing the correct cooking method affect food quality?
Describe a cooking technique that challenged you and how you improved.
Why is adaptability important during food production?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

10th Grade DSA

Big Idea(s):

1. A respectful attitude should be standard in any workplace, regardless of personal feelings.

2. Respect is one of the most important traits in the workplace because it creates a positive work culture for you and the team to accomplish goals together.

Essential Question(s):

1. Why would an employer value an employee who is respectful, enthusiastic and who has a positive attitude?

2. Why is communication a vital aspect in a foodservice establishment?

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.5.1 Diversity	Discuss what it means to be a culturally diverse establishment
10.5.2 Respect	Discuss “Treat others like you would be treated” Identify the characteristics of being respectful Discuss what it means to be respectful in the workplace Cell phone use Uniforms Following Schedule Rules and regulations
10.5.3 Professionalism	Discuss what it means to be a professional Discuss the importance of job descriptions Practice professionalism throughout BOH and FOH
10.5.4 Enthusiasm	Discuss the importance of a positive attitude Discuss the importance of taking initiative Show initiative to volunteer for tasks Demonstrate shared knowledge and skills with peers
10.5.5 Communication	Discuss the importance of clear and concise communication Attitude Body language Tone of voice Avoiding slang terms Practice taking orders and speaking to guest and teammates throughout service and production

Vocabulary

Culinary Arts Vocabulary

Respect

Enthusiasm

Professionalism

Teamwork

Diversity

Communication

Ethical

Resources

Vision of a Graduate Powerpoint
Skills that pay the Bills " Enthusiasm" PDF
Skills that Pay the Bills Videos

Workplace Communication Skills – Skills to Pay the Bills
- Length: 7 min
- Purpose: Reinforces professional communication and teamwork
Respect in the Workplace – TED-Ed
- Length: 5 min
- Purpose: Explains the importance of professionalism and mutual respect
How Great Teams Communicate – Simon Sinek
- Length: 8 min
- Purpose: Demonstrates collaboration and leadership skills
Customer Service Excellence – Disney Institute
- Length: 9 min
- Purpose: Connects positive attitude and communication to hospitality success
Professionalism in the Kitchen – Culinary Institute of America
- Length: 6 min
- Purpose: Reinforces work ethic, initiative, and industry expectations
Body Language and First Impressions – Indeed Career Guide
- Length: 5 min
- Purpose: Builds awareness of nonverbal communication
Conflict Resolution at Work – LinkedIn Learning
- Length: 8 min
- Purpose: Demonstrates strategies for handling workplace disagreements respectfully
Teamwork in Fast-Paced Kitchens – Bon Appétit
- Length: 7 min
- Purpose: Shows collaboration during production and service
How to Speak Professionally – Toastmasters International
- Length: 6 min
- Purpose: Improves verbal communication and confidence
Positive Attitude in the Workplace – Mind Tools
- Length: 5 min
- Purpose: Reinforces enthusiasm and workplace culture

VOG Reflection Questions

How did you demonstrate respect and professionalism during kitchen production?
Describe how positive communication affects teamwork and kitchen culture.
Why is professionalism important in hospitality careers?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

10th Grade DSA

Big Idea(s):

Baking knowledge and skills elevates a chef’s abilities and makes them more marketable.

Essential Question(s):

1. What is a good mission statement for a bakery?

2. Why is it important to use accurate measurements when baking?

3. What is the difference between bread and pastry?

Vocabulary

Culinary Arts Vocabulary

1. Chemistry of Baking

2. Straight Dough and Creaming Mixing methods

3. Air Cell oxidation and hydration in dough batters

4. Gluten Development in bread making

5. Describe the evolution of Bread

6. Difference between mealy and flakey pie dough

7. Difference between stirred and baked custard

8. Describe the 7 types of Cookies

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.6.1 Bakery Ingredients	Review Grade 9 Explain the basic chemistry of baking and how ingredients interact in the baking process Identify ingredients visually
10.6.2 Bakery Equipment and Tools	Review Grade 9 Explain and demonstrate the use of bakery equipment during production
10.6.3 Mise en Place	Demonstrate organization by keeping the workstation clean Use the baker's scale to scale ingredients prior to mixing Assemble ingredients and equipment Complete assigned task in a limited time Prepare a variety of baked goods
10.6.4 Weights, Measures, and Recipe Conversions	Review Grade 9 Discuss the importance of accurate measurements in baking Demonstrate the use of digital, balance, and spring scales Demonstrate the correct way to measure ingredients in baking Dry ingredients Liquid ingredients Compare and contrast using a scale versus a measuring cup/spoon to measure/weigh ingredients Convert recipes accurately
10.6.5 Intermediate Baking Principles and Mixing Methods	Review Grade 9 Demonstrate a variety of mixing methods for production service Biscuit Muffin Straight dough Creaming Two stage Foaming Describe how to assemble various baked goods in the bake shop for retail Explain the mixing process of doughs and batters in terms of air cells, oxidation, and hydration Explain how to control gluten development Describe the baking process
10.6.6 Safety and Sanitation (CC Principle 1 - Principles of Baking)	Employ rules pertaining to sanitation with appearance, workstation habits and clean up Employ proper mise en place using prep/planning, waste, tools, and time management Employ safe usage of tools and equipment Finished products are created using the highest standard of sanitation practices
10.6.7 Intermediate Yeast Dough Production (CC Principle 2 - Principles of Baking) (CC Principle 9 - Principles of Baking)	Review Grade 9 12 Steps Scaling Mixing Bulk Fermentation Folding Divide Rounding Benching Makeup Proofing Baking Storing Cooling Describe the evolution of bread and the impact that cultures had on the production of bread through the centuries Describe and analyze the effect of gluten using different types of flour Bread Mixing Methods Straight Dough Modified Straight Dough Sponge Method Gluten development The three types of regular yeast doughs Hard Lean Soft Medium Sweet Rich Rolled-In Fat yeast dough Croissants Danish
10.6.8 Pies and Crusts	Define, describe, and prepare various types of pies and crusts Discuss the difference between mealy and flakey pie dough Identify the different types of fillings and their thickening agents Identify different types of methods for making fruit pies Prepare pie dough and various fillings
10.6.9 Custards and Puddings	Discuss the difference between stirred and baked custard Identification of ingredients in a custard Discuss proper baking techniques of baked custard Prepare a variety of baked custards
10.6.10 Cakes	Describe the different methods for making cake batter Creaming High ratio Sponge Identify potential issues when creating cake batters Produce and bake a cake for service
10.6.11 Cookies (CC Principle 11 - Principles of Baking)	List and discuss the 7 types of Cookies Drop Cookies Rolled or cutout cookies Filled Cookies Cookie Bars Molded Pressed Cookies No-bake Cookies Produce a variety of cookies Determine the causes of crispness, moistness, chewiness, and spread Discuss how to control spread Prepare various cookie doughs using the three basic mixing methods

Resources

Culinary Essentials Textbook Unit 6 Chapters 26-29

Baking Science Fundamentals – King Arthur Baking
- Length: 10 min
- Purpose: Explains baking chemistry
Yeast Dough Production – BakeInfo
- Length: 11 min
- Purpose: Reinforces bread production
Mixing Methods in Baking – CIA
- Length: 9 min
- Purpose: Demonstrates bakery techniques
Understanding Gluten Development – FoodCrumbles
- Length: 7 min
- Purpose: Explains dough structure
Bakery Production Workflow – ChefSteps
- Length: 8 min
- Purpose: Reinforces mise en place and timing

VOG Reflection Questions

How did organization and preparation affect your baking production?
Describe how science and math are connected to baking.
What skills are most important for success in a bakery environment?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

Produce and bake scones for service
Make two kinds of cookies
Make a fruit pie
Make a baked custard

Big Idea(s):

1. Breakfast cookery requires precision, timing, and coordination to produce high-quality food efficiently in a fast-paced kitchen environment.

2. Understanding cheese varieties, production methods, and flavor profiles helps culinary professionals create balanced dishes and enhance customer dining experiences.

Essential Question(s):

1. How does timing and organization impact the success of breakfast production and service?

2. Why are eggs considered one of the most versatile ingredients in culinary arts?

3. How do texture, flavor, and production methods influence the classification and use of cheeses?

4. In what ways can breakfast menus and cheese selections reflect culture, nutrition, creativity, and customer preferences?

Vocabulary

Culinary Arts Vocabulary

1. Albumin

2. Yolk

3. Chalazae

4. Ramekin

5. Latke

6. Frittata

7. Shirred

8. Quiche

9. Omelet

10. Scone

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
10.7.1 Egg Characteristics and Cookery	Identify the 3 main parts of an egg Shell Yolk White Discuss the characteristic of each grade of egg Grade A Grade AA Grade B Identify the different size of eggs Prepare a variety of eggs for production Hard Boiled Soft boiled Poached Fried Over easy Baked Shirred Souffle Scrambled Omelet Discuss the use and importance of eggs in a variety of culinary applications
10.7.2 Breakfast Proteins and Cookery	Identify a variety of breakfast meats Bacon Ham Sausage Canadian Bacon Hash Steak Compare and contrast the use of pre-cooked versus raw breakfast meats Prepare a variety of breakfast meats of production
10.7.3 Breakfast accompaniments	Identify a variety of breakfast breads Toast Muffins Biscuits Scones Bagels Pancakes Waffles French Toast Identify a variety of breakfast cereals Oatmeal Granola Flavored Cereal Identify a variety of breakfast sides Home fries Hash browns Cottage fries Latkes Discuss what makes a healthy nutritious and balanced breakfast
10.7.4 Breakfast Production	Create a plan of work for breakfast bread Prepare breakfast bread for service Create a plan of work for breakfast cereal Prepare breakfast cereal for service Prepare breakfast side for service
10.7.5 Brunch	Discuss the benefits of a brunch menu Combination of Breakfast and Lunch Holiday Events Utilization of products Identify the breakfast items that can be used on a brunch menu Eggs Benedict Breakfast burritos Quiche Frittata
10.8.1 Dairy and Cheese Identification	Compare and contrast different types of dairy products Heavy Cream Whole Milk 1%, 2% Fat free Define and discuss the homogenization and pasteurization process Explain why milk fats are important for cooking Define and describe the benefits of clarified butter Identify the various types of plant-based milks Oat Milk Almond Soy Compare and contrast the nutritional, taste, texture and use of plant-based milks in comparison to dairy milks Identify the different classifications of cheese Hard Firm Soft Semi soft Fresh

Resources

Culinary Essentials Textbook Chapter 17

Egg Cookery Techniques – Culinary Institute of America
- Length: 10 min
- Purpose: Demonstrates professional breakfast egg preparation methods
How to Make Perfect Omelets – Jacques Pépin
- Length: 7 min
- Purpose: Reinforces folding, texture, and timing techniques
Breakfast Meats & Proper Cooking Temps – ServSafe
- Length: 6 min
- Purpose: Connect breakfast production to food safety
Pancake and Quick Breakfast Production – ProStart
- Length: 8 min
- Purpose: Demonstrates breakfast station workflow and timing
Cheese Identification Basics – Murray’s Cheese
- Length: 9 min
- Purpose: Introducing cheese categories, textures, and flavor profiles
How Cheese Is Made – TED-Ed
- Length: 5 min
- Purpose: Explaining the science behind cheese production
Cheese Pairing Fundamentals – ChefSteps
- Length: 7 min
- Purpose: Demonstrates flavor pairing and presentation
Breakfast Service Timing & Coordination – Bon Appétit
- Length: 8 min
- Purpose: Reinforces communication and multitasking during service
Knife Skills for Breakfast Prep – Epicurious
- Length: 5 min
- Purpose: Supports mise en place and breakfast station prep
Plating Breakfast Dishes Professionally – ChefSteps
- Length: 6 min
- Purpose: Enhance presentation and guest appeal

VOG Reflection Questions

How did timing and coordination impact your breakfast production today?
Describe how understanding cheese varieties can improve menu development.
Why is multitasking important during breakfast service?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

Demonstrate how to make an omelet.

11th Grade Curriculum

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Providing excellent customer service ensures customers return while increasing profitability.

Essential Question(s):

1. How does “first impressions” affect your opinion of a restaurant?

2. What is quality customer service?

3. How can a buffet showcase your culinary knowledge and skills?

Glossary Culinary Vocabulary

Vocabulary:

1.Hygiene

2.Attire

3.Impression

3.Confidential

4.Cue

5.Sincere

6. Impairment

7.Slang

8.Flatware

9.Serviette

10.Side Station

11.POS System

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.2.1 Kitchen Stations	Demonstrate proper dining room personal hygiene Clean groomed hair Clean trimmed nails, free of polish and embellishments Body odor Oral hygiene Clean uniforms Model proper professional dining room attire Awareness of different cell phone and social media policies that establishments put in place
11.2.2 Safety Precautions	Explain how to look out for suspicious guests and how to report any concerns Modeling the proper protocol for cash handling Discuss the importance of keeping guest information confidential Creating a plan for and handling emergencies for Fires Accidents Violence Power Failures Natural Disasters Terrorist threats Demonstrate how to protect yourself and guests from bloodborne pathogens Knowledge of OSHA signs Demonstrate safe work habits Lifting Carrying items Correct muscle use Asking for help
11.2.3 Guest Relations	Practice the various forms of communication Eye contact Listening first/speak second Cues Polite/Professional/Sincere How to address the guests Role Play Telephone Courtesy Speaking clearly Friendly greeting No slang Ending the call with “Thank you for calling” Discuss serving guests with disabilities Speech Mobility Visual Hearing Mental Impairments Practice when asking if assistance is needed for the guest Knowledge of service dogs Act out resolving guests’ complaints Listening Make a negative a positive No unrealistic promises When to contact a manager Discuss the importance of establishing and practicing standardized procedures for opening, maintaining, and closing food & beverage operations Analyze and assess the training procedures required to effectively prepare dining room personnel for the delivery of service in accordance with brand standards for excellence Perform the duties associated with a front and back server in real-time, on-site food service, delivering banquet, catering, and formal dining room service
11.2.4 Dining Room Positions Hostess Waitstaff/Server Bus person Cashier Bartender	Practice teamwork with team members How to be a cohesive team together Every position is crucial Review responsibilities of the server Preparing for services Greeting guests Taking orders Serving the order Creating a friendly atmosphere Monitoring alcohol consumption Completing service
11.2.5 Table Settings	Recreate various napkin folds Demonstrate proper linen placement Clean Pressed Location of tags and seam Produce clean polished tableware Flatware Glassware China Salt & Pepper Sugar Caddies Demonstrate proper table placement/settings Forks on left Bread & butter on left Knives on right Beverages on right Validate uses for each item displayed App/Salad fork Knives, etc. Teaspoon, Soup spoon Water glass Wine glass Use from the outside in
11.2.6 Side Stations	Create proper side station set ups Hostess station Clean polish counters/displays Menus Vacuum Coffee/beverage station Brew coffee Tea Set up sides Cups Sugar Cream Stir sticks Ice Wait station Clean and polish China Clean & polish flatware Clean & polish glassware Fill salt & pepper Fill sugar caddies Fold napkins Break down and sanitize side stations properly Draw connections between the importance of clean efficient side stations in relation to customer service and the bottom line Recognize the importance of properly set side stations in relation to restaurant teamwork
11.2.7 Alcoholic Beverages	Practice responsible alcohol service Summarize the difference between beer, wine and spirits Familiarized with the laws about alcohol Role play scenarios when a guest is under the influence of too much alcohol and how you would handle them Identify the proper service and presentation of wine and other alcoholic beverages in a formal, informal and banquet service setting Discuss the fundamental importance of responsible alcohol service in accordance with laws pertaining to the service of alcoholic beverages, Dram Shop Act, and methods to control excessive consumption by guests
11.2.8 Customer Service	Define the term “Guestology” and its vital role in a service enterprise’s ability to consistently deliver service to a guest satisfaction and repeat business Identify the core components of “Guest Experience” management and articulate their use in the establishment of the hospitality organization’s overall service strategy Summarize the importance of first impressions How does a friendly smiling face and positive attitude set the tone? Interpret verbal and nonverbal communication Paraphrase the saying “the customer is always right” Demonstrate proper greeting and seating of customers Administer friendly professional explanation of menu to customer Demonstrate proper order taking Effectively upsell to increase sales Recognize signs of when a customer is not happy Demonstrate proper food service/courses to include Tray service Hand service Bread service Water service App, entree, dessert Maintain proper service throughout service Demonstrate proper clearing of tables Properly fill out and present accurate guest checks Detail the overarching challenges leaders of service organizations will face in the new market economy regarding Menu pairings Allergens Dietary restrictions Future consumer trends
11.2.9 Service Types	Examine the four main types of service used today American Plated service French Servers cook and prepare tableside Russian Served from a platter Family style Guests serve themselves Describe the mechanics of proper table service as it pertains to skills, traits, and general abilities necessary for servers to deliver the traditional styles of service Differentiate the advantages and disadvantages of utilizing various service delivery techniques, table settings, and POS technologies to achieve exceptional service ratings by guests
11.2.10 Buffet Service	Students will work in teams and organize and set up a buffet service according to instructor specifications and written assessments Create a flow chart for buffet service describing the flow of food, food items, and customer flow Properly plan a buffet, ensuring proper space on the buffet table
11.2.11 Buffet Table Service	Drape and set up a table for buffet service Demonstrate how to apply table skirting to a buffet table Set a dining room correctly and replenish silverware throughout service Select garnishes and props for buffet service Design an effective floor plan to accommodate flow of customers

Resources -

National Restaurant Association Career Video Links
- Serving Our Nation
- Career Opportunities
Culinary Essentials - Chapter 5 & 6
American Hotel & Lodging Educational Institute (AHLEI) START-Restaurant Server
AHLEI How-To Guides - American Hotel & Lodging Educational Institute
FOH Station Templates
- Server
- Busser
- Cashier
- Host/Hostess
- Runner

Restaurant Service Basics – National Restaurant Association
- Length: 9 min
- Purpose: Introduces FOH service standards
How to Properly Serve Guests – ProStart
- Length: 7 min
- Purpose: Demonstrates serving etiquette
Tray Carrying Techniques – Restaurant Academy
- Length: 5 min
- Purpose: Reinforces safe serving skills
Professional Guest Communication – Skills to Pay the Bills
- Length: 6 min
- Purpose: Builds communication skills
Fine Dining Service Explained – CIA
- Length: 10 min
- Purpose: Demonstrates formal service standards

VOG Reflection Questions

How does customer service impact the dining experience?
Describe a time you demonstrated professionalism while serving guests.
Why are communication and teamwork important in front-of-house operations?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

Restaurant Server Certification

Big Idea(s):

Chicken meat is the most consumed meat in the U.S. per capita.
Poultry products are available in a variety of forms and classes.

Essential Question(s):

1. Why is poultry inspected by the U.S. Department of Agriculture?

2. How does knowledge of poultry fabrication lend itself to profitability?

3. What is cross contamination?

Glossary Culinary Vocabulary

Vocabulary:

1.Poultry

2.Classification

3.Market Form

4.Maturity

5.Cavity

6.Evaluate

7.Characteristics

8.Mandatory

9.Truss

10.Dredge

11.Baste

12.Render

13. Salmonella

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.3.1 Kitchen Stations	Define the different types of poultry/fowl used in restaurants today Chicken Duck Turkey Guinea Hen Goose Squab Compare/Contrast the different textures and profile between the different species Characterize the different market forms of chicken available in today's restaurants Broiler/Fryer Roaster Capon Cornish game hen Describe ideal uses/purposes for different cuts and market forms of chicken
11.3.2 Musculoskeletal Structure	Identify the bone structure of poultry Keel bone Back Ribs Legs Wings Identify muscle groups and their characteristics Breast Wings Legs Thighs Discuss ideal uses and cooking procedures for each Summarize the different market cuts of chicken available for purchase IQF Bulk pack Tray pack Bones Free Range Etc.
11.3.3 Grading & Inspecting	Discuss the USDA inspecting process Mandatory Processing Inspection stamp, etc. Review Poultry grading Quality A, B, C Characteristics
11.3.4 Composition & Nutrition	Explain the basic make up of poultry and its relationship to nutritional value Water Protein Vitamins Discuss nutritional concerns you may have in relation to poultry, and they can be addressed Fat Skin Cholesterol Hormones Steroids Antibiotics
11.3.5 Fabrication	Produce fabricated cuts of chicken Half roast/split chicken Skinless/boneless breast Wings and including tips for frying Airline breast/Statler breast Demonstrate maximum yield Give examples of what can be done with trim Demonstrate trussing and explain its purpose Model proper sanitation standards regarding poultry
11.3.6 Sanitation	Select the proper food borne illness associated with poultry, signs, symptoms, and prevention methods Summarize food safety procedures pertaining to poultry Proper rinsing before use Proper internal cooking temperature Discuss concerns with cross contamination and chicken
11.3.7 Receiving and Storage	Summarize proper receiving procedure, inspection of poultry and storage Receiving temp Storage temp

Resources -

Culinary Essentials, Chapters 22
Food Safety Manager (ANSI)
USDA Topics - Eggs
FDA

How to Break Down a Chicken – Jacques Pépin
- Length: 12 min
- Purpose: Demonstrates poultry fabrication
Poultry Cuts Identification – ProStart
- Length: 7 min
- Purpose: Reinforces poultry terminology
Knife Safety During Fabrication – Rouxbe
- Length: 6 min
- Purpose: Reinforces safe knife handling
Understanding Poultry Grades – USDA
- Length: 5 min
- Purpose: Explains poultry quality standards
Chicken Fabrication for Beginners – CIA
- Length: 10 min
- Purpose: Builds introductory fabrication skills

VOG Reflection Questions

How does proper fabrication reduce waste and improve profitability?
Describe how knife safety impacted your work during fabrication.
Why is precision important in professional meat cutting?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

11.3 Poultry Assessment

Common Summative Assessments:

Demonstrate how to fabrication a whole chickens

Big Idea(s):

1. Meat production is projected to nearly double by 2050 to meet growing global demand.

2. Beef is more resource-intensive to produce than most other kinds of meat.

Essential Question(s):

1. Why is beef graded by the U.S.D.A?

2. What consumer factors affect the consumption of beef?

3. Does beef have to be aged?

Glossary Culinary Vocabulary

Vocabulary:

1.Elastin

2.Collagen

3.Muscle Fiber

4.Carcass

5.Marbling

6.Primal & Sub-primal cuts

7.Aging

8.Fabricated cut

9.Myoglobin

10.Larding v’s barding

11.Offal

12. Fabricate

13. Yield

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.3.1b Nutrition	Explain the basic make up of meat and its relationship to nutritional value Water Protein Vitamins Discuss nutritional concerns in relation to meat, and how they can be addressed Fat Cholesterol Consumption Moderation
11.3.2b Composition	Define elastin and collagen and where it is located on an animal Compare and contrast which tissue will benefit and break down under a long slow cooking process Investigate and analyze the anatomy of the various animals Summarize the difference between muscle fibers and connective tissues Discuss what different cooking methods are better suited for different cuts of meat
11.3.3b Cuts	Draw and label nine primal cuts of beef Chuck Rib Short loin Sirloin Round Brisket Short plate Flank Shank Match sub primal cuts to the primal Identify market forms/common names of meat Define and list three offal
11.3.4b Cooking Methods	Based on anatomy and muscle structure, decide which muscles will be tender and which will be tough Recalling knowledge of cooking methods, apply the proper cooking method to Sirloin steak Chuck Brisket Shank Eye Round
11.3.5b Grading	Explain the difference between inspection, quality, and yield grading USDA inspection Quality grades Prime Choice Select No-roll Rank the quality grades of beef in relation to color, texture, firmness, marbling, and age of animal Define marbling Evaluate a yield percent and propose ideas to use cross utilization
11.3.6b Aging	Describe the wet aging and dry aging process How does the denaturing of protein play a role in dry aged beef? How can the dry aging process raise the food cost %?
11.3.7b Other Meats- Veal, Pork, & Lamb	Examine the primal and sub primal cuts of Veal, pork, and lamb Rack Loin Leg Ham Bacon Butt Assign a proper cooking method to these cuts Describe flavor profile associated with these animals List the cooking methods in relation to quality cuts
11.3.8b Sanitation	Explain proper receiving instructions Fresh Frozen Temperature Thawing Explain and storage guidelines Placement Temperature Recognize sanitation concerns with handling meats Time and temperature abuse E. coli Proper cooking temperatures

Resources

Culinary Essentials, Chapters 23
Food Safety Manager (ANSI)
Cattle & Beef
Beef

Beef Cuts Explained – Beef. It’s What’s for Dinner
- Length: 9 min
- Purpose: Identifies primal and subprimal cuts
Knife Skills for Butchery – ChefSteps
- Length: 8 min
- Purpose: Demonstrates fabrication techniques
Meat Grading Explained – USDA
- Length: 6 min
- Purpose: Reinforces quality grading systems
How to Fabricate Pork Loin – CIA
- Length: 11 min
- Purpose: Demonstrates meat fabrication
Safe Meat Handling Practices – ServSafe
- Length: 5 min
- Purpose: Reinforces food safety

VOG Reflection Questions

How does understanding meat cuts improve menu planning and customer satisfaction?
Describe a challenge you experienced during fabrication and how you solved it.
Why is consistency important in meat preparation?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.4 Meat composition test

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

Given the variety and abundance of seafood available on the market today it is no wonder why it is a popular item on many menus.
Being a great source for high protein, low fat, nutritional vitamins, and rich in omega three fatty acids, fish and shellfish are good choices for a healthy diet.

Essential Question(s):

How many different types of fish are there?
What is the difference between saltwater and freshwater fish?
Are clams and oysters the same thing?
Why are shrimp and lobsters so expensive?

Glossary Culinary Vocabulary

Vocabulary:

1.Flat Fish

2.Round Fish

3.Species

4.Bi-valve

5.Univalave

6.Mollusk

7.Crustation

8.Endoskeleton

9.Exoskeleton

10.Cephalopod

11.Drawn

12.Dressed

13.Devein

14.Butterflied

15.Histamine

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.3.1c Fish Varieties	Define a round and a flat fish, what makes it different from other fish? Identify the anatomy of a round and a flat fish Fins Tail Scales Gills Filets Identify some different species of round and flat fish commonly used in restaurants Examine the health benefits of fish and determine any concerns High protein Low fat Omega 3 Heavy metals, etc.
11.3.2c Shellfish Varieties	Differentiate different types of shellfish used in restaurants today Define and give examples of a bivalve Bivalve Clams Steamer Quahog Littleneck Cherrystone Mussels Oysters Scallops Define and give examples of univalves Univalve Conch Snail Abalone Research different shellfish from around the world, give examples of their uses, and include a recipe Examine shellfish tags to recognize important information and draw connections on why it is important and how it could be used
11.3.3c Cooking Methods	Examine cooking methods for fin fish and shellfish along with condiments View chef demonstration on opening shellfish Inspect, clean, and sort mussels for service Prepare mussels meuniere Identify information on a shellfish tag Dealer’s name/address/certification number Original shipper’s certification number Date of harvest Harvest location Type and quantity of shellfish Statement
11.3.4c Crustaceans Varieties	Define Endoskeleton List of crustaceans with exoskeleton Shrimp Lobster Crab Crawfish Prawn Langoustine Prepare shrimp for service Peeled & deveined Shell-on & deveined Recognize qualities of an exoskeleton Examine different classifications of crustaceans, research examples of each Prepare by peeling, shell, and deveining shrimp Prepare for customers
11.3.5c Mollusks & Cephalopods	Define Mollusk Endoskeleton Squid Calamari Octopus Snails Define Cephalopod Research examples of each Research common recipes used
11.3.6c Receiving & Storage	Interpret quality indicators for receiving fresh fish Order free, clear shiny eyes Red/pink gills Firm flesh Tight skin Scales closed No falling off Identify criteria needed to be present on a shellfish tag Outline proper storage procedures for storing fin fish as well as shellfish Identify the proper receiving temperature as well as storage temperature for fin fish as well as shellfish
11.3.7c Fabrication	Explain the differences between portion sizes Filet Steak Round Produce portion size filets of fresh fish Examine yield % for fabricating fresh fish Express ways in which you can cross utilize trim left from fabrication
11.3.8c Aqua Farming	Define aqua farming Research some of the concerns with the wild fish population Overfishing Pollution Overfishing “The Watch List” Wild Flavor Pesticides Heavy metal poisoning (mercury) Farm raised Guaranteed Size Disease Flavor profile Discuss some of the benefits to aqua farming Discuss concerns with aqua farming Overfishing Bycatch
11.3.9c Sanitation	Identify the proper internal cooking temperature for fish Discuss sanitation concerns to consider when handling seafood Review the histamine toxin and fish commonly associated with it Develop guidelines for handling seafood in relation to someone with a seafood allergy

Resources

Culinary Essentials, Chapters 21
Food Safety Manager (ANSI)
Seafood Sites

How to Fillet a Fish – Jacques Pépin
- Length: 10 min
- Purpose: Demonstrates seafood fabrication
Seafood Identification Basics – NOAA Fisheries
- Length: 7 min
- Purpose: Reinforces seafood species recognition
Shellfish Safety – FDA
- Length: 5 min
- Purpose: Explains shellfish handling standards
Seafood Market Forms – ProStart
- Length: 8 min
- Purpose: Identifies common market forms
Sustainable Seafood Practices – TED-Ed
- Length: 6 min
- Purpose: Connects sustainability to culinary careers

VOG Reflection Questions

Why is proper seafood handling important for food safety?
How can sustainability impact seafood choices in restaurants?
Describe how fabrication skills can improve product quality and presentation.

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.9 SEAFOOD Formative Assessment

Common Summative Assessments:

Semester 2 DSA

Big Idea(s):

1. Plated desserts play an important role in customer satisfaction and return business.
2. The decoration of cakes and pastries shows a skill level that is highly sought after and well compensated.

Essential Question(s):

1.   How do cultural influences shape the flavors and presentation of plated desserts in different communities?
2.   In what ways does understanding current trends in cake design influence our creative processes and business opportunities?
3.   How does presentation impact the perception of flavor and menu pricing?
4.   How do different decorations create a product that is visually stunning?

Glossary Culinary Vocabulary

Vocabulary:

Choux pastry
Custard / Pastry Cream
Plated Desserts - White/ Negative Space
Temper (Chocolate)
Tuile
Coulis
Cake Dummy
Cake Dowel
Genoise
Simple Syrup
Cake Decorating - Buttercream & Royal Icing
Frosting - Basket Weave design
Fondant
Marzipan

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.4.1 Specialty Desserts	Produce éclairs or cream puffs Making pastry cream Produce a puff pastry dessert Fruit Turnover Napoleon Strudel Produce one of the following Cheesecake Fruit tart Mousse Crème Brulee
11.4.2 Plated Dessert	Evaluate complementing flavors and textures Examine shapes & designs of plates White/Negative space Odd numbers How can this improve the way your dessert is presented? Describe ways in which the contrast of height, color and texture play a role in plated desserts as everything should not be one color or texture
11.4.3 Garnishes & Sauces	Describe the importance that garnishes add to a plated dessert Define a tuile & brittle, discuss ways that it could be used Garnish Cups Height Research ways that chocolate could be used as a garnish Melted Shaved Grated Cupped Borders Examine ways in which cream sauces, coulis and purees could be made and used appropriately
11.4.4 Safety & Sanitation	Employ rules pertaining to sanitation with appearance, workstation habits and clean up Employ proper mise en place using prep/planning, waste, tools, and time management Employ safe usage of tools and equipment Finished products are created using the highest standard of sanitation practices
11.4.5 Cake Decorating Equipment	Identify and demonstrate the use of a variety of different piping tips Variety of tips Dummy Cake Cake Comb Dowels Parchment Piping Bags Prepare piping bags for use Identify and use different decorating tips
11.4.6 Buttercreams and Frostings	Create a buttercream frosting American Italian Swiss French Whipped Topping Cream Cheese Construct and Frost a 2-tier cake using proper structure and doweling techniques
11.4.7 Borders and Garnishes	Prepare Royal Icing Storage and Handling Create flowers with royal icing Rose Daffodil Pansy Violet Apple blossom Primrose Prepare a variety of rosettes and garnishes Prepare a variety of borders and accents Basketweave Swags Dots Garland Cornelli lace Stringwork Prepare marzipan figures Assorted objects Decorate a multi-tier cake with borders, garnishes, rosettes, and piping

Resources

Culinary Essentials, Chapters 29
Professional Baking

Cake Decorating Basics – Wilton
- Length: 9 min
- Purpose: Demonstrates piping techniques
Professional Dessert Plating – ChefSteps
- Length: 10 min
- Purpose: Enhances presentation skills
Buttercream Techniques – Preppy Kitchen
- Length: 7 min
- Purpose: Reinforces icing consistency
Chocolate Garnish Techniques – CIA
- Length: 8 min
- Purpose: Demonstrates advanced garnish work
Dessert Presentation Principles – Bon Appétit
- Length: 6 min
- Purpose: Builds artistic plating concepts

VOG Reflection Questions

How does presentation influence the customer experience?
Describe how creativity played a role in your dessert production.
Why is attention to detail important in pastry arts?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

11.4 Advanced Pastry and Specialty Desserts formative assessment

Common Summative Assessments:

Semester 2 DSA

Big Idea(s):

Every job role within a business will face challenges and unexpected situations. Problem solving and critical thinking skills provide employees with the ability to recognize and analyze problems, identify and evaluate a range of potential solutions and then decide on and implement the most effective solution

Essential Question(s):

Why do employers want employees who can work through problems on their own?
How does problem solving skills help you become an effective manager
Why is problem solving important in a team?

Glossary Culinary Vocabulary

Vocabulary:

1.Effective

2.Feedback

3.Engage

4.Reflect

5.Collaborate

6.Emulate

7.Ethical

8.Non-verbal communication

9.Appropriate

10.Strategies

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.5.1 Problem Solving Strategies	Participating in a group activity is to help determine the differences between criticism, praise, and feedback Discuss case studies and follow the four steps for making ethical decisions Emulate workplace situations and problem solve as a group on how to rectify workplace issues Decipher how to properly tell the difference among criticism, praise, and feedback and reacting appropriately
11.5.2 Critical Thinking Strategies	Analyze information to be able to make informed decisions Demonstrate the ability to apply critical thinking strategies to solve workplace issues Engage in reflective thinking to develop a well rounded and informed viewpoint Develop skills to engage in collaborative problem solving by listening to others Apply critical thinking skills across different contexts and real world situations to solve problems

Students will know:

As evidenced by: (oral, written, or performance)

11.5.1 Problem Solving Strategies

Participating in a group activity is to help determine the differences between criticism, praise, and feedback
Discuss case studies and follow the four steps for making ethical decisions
Emulate workplace situations and problem solve as a group on how to rectify workplace issues
Decipher how to properly tell the difference among criticism, praise, and feedback and reacting appropriately

11.5.2 Critical Thinking Strategies

Analyze information to be able to make informed decisions
Demonstrate the ability to apply critical thinking strategies to solve workplace issues
Engage in reflective thinking to develop a well rounded and informed viewpoint
Develop skills to engage in collaborative problem solving by listening to others
Apply critical thinking skills across different contexts and real world situations to solve problems

Resources -

Critical Thinking in the Workplace – TEDx
- Length: 9 min
- Purpose: Reinforces workplace decision-making
Kitchen Problem Solving Scenarios – ProStart
- Length: 7 min
- Purpose: Applies culinary troubleshooting
Communication Under Pressure – Skills to Pay the Bills
- Length: 6 min
- Purpose: Builds teamwork strategies
How Chefs Adapt During Service – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates real-world problem solving
Growth Mindset in Culinary Arts – Edutopia
- Length: 5 min
- Purpose: Encourages reflection and resilience

VOG Reflection Questions

Describe a problem you solved during production and explain your solution.
How does critical thinking improve efficiency in the kitchen?
Why is adaptability important in the hospitality industry?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

The food service industry offers many challenging and rewarding career opportunities.
There are a variety of job opportunities available in the food industry. In addition to food production, there are also jobs in service, management and other areas.

Essential Question(s):

1. A career in food services involves various roles that require a combination of technical skills and interpersonal abilities. What are some of these roles, and how do they differ from one another?

2. How do I get into cooking with no experience?

3. What effect will college have on my culinary career?

4. How can I personalize my career pathway in food services?

Glossary Culinary Vocabulary

Vocabulary:

Vocabulary Presentation:

Articulation Agreements
Entry-Level
Internship
Cross-Train
Line Cooks/Station Cooks
Career pathways
Employability
Work Ethic
Post-Secondary
“Soft Skills”

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.6.1 Job Opportunities	List career opportunities in the food service field Describe employment requirements for various food service jobs Education Prior experience Relate skills & characteristic necessary to succeed in food service Work ethic & Endurance Communication & Customer Service Respectful & Positive Attitude Problem Solving / Critical Thinking
11.6.2 Post-secondary Education Work Ready	Recalling post-secondary schools NEASC Accredited colleges PACT Community college degree programs (Manchester & Gateway) $FREE$ Johnson & Wales Culinary Institute of America Complete Community College visit Compare and contrast college articulated agreements and cost of AOS degree relative above colleges Complete FAFSA form for free education Define the term post-secondary education and its effect on career opportunities Studies show those with a degree earn higher Describe entry level employment opportunities WBL On the job training
11.6.3 Credentials & Work Ready	Discuss Culinary Credentials in alignment with industry needs Food Handler Restaurant Server Food protection manager Food Allergens List and discuss work ready skills & behaviors Be confident in culinary knowledge and skills Be punctual, professional clean uniform, dependable, good attitude Time management and hard work ethic Lifelong learner

Students will know:

As evidenced by: (oral, written, or performance)

11.6.1 Job Opportunities

List career opportunities in the food service field
Describe employment requirements for various food service jobs
- Education
- Prior experience
Relate skills & characteristic necessary to succeed in food service
- Work ethic & Endurance
- Communication & Customer Service
- Respectful & Positive Attitude
- Problem Solving / Critical Thinking

11.6.2

Post-secondary Education Work Ready

Recalling post-secondary schools
- NEASC Accredited colleges
- PACT Community college degree programs (Manchester & Gateway) $FREE$
- Johnson & Wales
- Culinary Institute of America
Complete Community College visit
Compare and contrast college articulated agreements and cost of AOS degree relative above colleges
Complete FAFSA form for free education
Define the term post-secondary education and its effect on career opportunities
- Studies show those with a degree earn higher
Describe entry level employment opportunities
- WBL
- On the job training

11.6.3 Credentials & Work Ready

Discuss Culinary Credentials in alignment with industry needs
- Food Handler
- Restaurant Server
- Food protection manager
- Food Allergens
List and discuss work ready skills & behaviors
- Be confident in culinary knowledge and skills
- Be punctual, professional clean uniform, dependable, good attitude
- Time management and hard work ethic
- Lifelong learner

VOG Reflection Questions

What are your future career or college goals within hospitality?
Which employability skills will help you succeed after graduation?
How can networking and industry experience support your future success?

Common Formative Assessments

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Name several career paths in culinary arts

Common Summative Assessments

School visit to Community College SCAP
Reflection Paper

Resources -

Culinary Essentials chapters 3,4

Culinary Careers Explained – CIA
- Length: 10 min
- Purpose: Introducing culinary career pathways
Hospitality Industry Overview – National Restaurant Association
- Length: 8 min
- Purpose: Explores industry sectors
What Culinary School Is Really Like – Johnson & Wales
- Length: 7 min
- Purpose: Connects to post-secondary pathways
Resume Building for Hospitality – Department of Labor
- Length: 6 min
- Purpose: Reinforces employability skills
Mock Interview Tips – Indeed Career Guide
- Length: 5 min
- Purpose: Preparing students for interviews

Big Idea(s):

1. Garde manger plays an essential role in the success of a catering business.

Essential Question(s):

What is a Garde Manger Chef?
What are the skills and responsibilities of being a Garde Manger Chef
How does Garde Manger impact catering sales?

Vocabulary Presentation:

1.Garde Manger

2.Canape

3.Charcuterie

4.Cure

5.Forcemeat

6.Mousseline

7.Hors d’oeuvres

8.Quenelle

9.Tournee

10. Fluting

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.7.1 Garde Manger terminology & Tools	Define and explain key terminology Canape Forcemeat Charcuteries Hors d’oeuvres Crudité Antipasto
11.7.2 Garde Manger stations	Name the stations associated with a traditional garde manger brigade Salad/Cold - Hors d’oeuvre Charcutier Compare and contrast responsibilities of traditional brigade vs modern day i.e. pantry and cold production kitchen
11.7.3 Garde Manger Presentation	Students will demonstrate proper preparation and presentation techniques associated with Garde Manger items such as hors d’oeuvres, canapés, and charcuterie boards Explain the importance of garde manger presentations Discuss impact display has on sales Examine how display waves and architecture can affect visual appeal Apply knowledge of canape, hors d’oeuvres and presentation in Creating an hors d’oeuvres display Demonstrate the ability to create and execute a successful canape display

Students will know:

As evidenced by: (oral, written, or performance)

11.7.1 Garde Manger terminology & Tools

Define and explain key terminology
- Canape
- Forcemeat
- Charcuteries
- Hors d’oeuvres
- Crudité
- Antipasto

11.7.2

Garde Manger stations

Name the stations associated with a traditional garde manger brigade
- Salad/Cold - Hors d’oeuvre
- Charcutier
Compare and contrast responsibilities of traditional brigade vs modern day
- i.e. pantry and cold production kitchen

11.7.3

Garde Manger Presentation

Students will demonstrate proper preparation and presentation techniques associated with Garde Manger items such as hors d’oeuvres, canapés, and charcuterie boards
Explain the importance of garde manger presentations
- Discuss impact display has on sales
- Examine how display waves and architecture can affect visual appeal
Apply knowledge of canape, hors d’oeuvres and presentation in Creating an hors d’oeuvres display
- Demonstrate the ability to create and execute a successful canape display

Resources -

Introduction to Garde Manger – CIA
- Length: 9 min
- Purpose: Explains cold kitchen fundamentals
Charcuterie Board Design – ChefSteps
- Length: 8 min
- Purpose: Demonstrates presentation and composition
Cold Appetizer Techniques – Rouxbe
- Length: 7 min
- Purpose: Reinforces garde manger preparation
Fruit Carving Basics – Wilton
- Length: 6 min
- Purpose: Enhance garnish and presentation
Professional Plating for Cold Foods – Bon Appétit
- Length: 9 min
- Purpose: Builds visual presentation skills

VOG Reflection Questions

How does presentation impact cold food preparation?
Describe how organization contributes to successful garde manger production.
Why are creativity and visual appeal important in culinary arts?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessments:

Hors d’oeuvres presentation

Big Idea(s):

The success of a food service establishment could ride on sanitation alone.

Essential Question(s):

What are the manager’s food safety responsibilities?
Why is it important for a Restaurant Manager to be ANSI certified?
How does food become contaminated?

Glossary Culinary Vocabulary

Vocabulary:

1.Government Agencies Roles (USDA, FDA, CDC, NSF)

2. Food Contaminants - biological, physical, and chemical

3. Allergens - list nine major

4.Cross-Contact v’s Cross-Contamination (Allergen contact V’s Bacteria contamination)

5 Hazard Analysis Critical Control Point (HACCP) monitoring time and temperature

6. Critical Control Point (CCP) - Point of temperature correction

7. Danger Zone - Optional temp for bacterial growth

8. Variance from Health Dept

9. F.A.T. T.O.M. - six factors that affect microbial growth in food:

10. Air Gap

11.Coving - wall meet floor

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.8.1 Manager’s Role	Discuss the Manager’s role in leading an effective food safety program Certification Training staff On-going monitoring system Responsibility to public Effects on business Identifying government agencies involved in the prevention of foodborne illness USDA FDA CDC PHS
11.8.2 Contamination	Break down the characteristics of biological, chemical and physical contaminations Discuss and demonstrate how we DO NOT cross contamination in the kitchen Learn how to investigate and document complaints regarding food safety Recognize the signs and symptoms of a foodborne illness Discuss the “Big Six” as labeled by the FDA Salmonella Salmonella Typhi Shigella E. Coli Hepatitis Norovirus Role play on how to contact the appropriate regulatory authority if someone reports an infection by key pathogens Identify the eight most common allergens Recognize signs and symptoms of a food allergy attack
11.8.3 Personal Hygiene Responsibilities	Model proper personal hygiene Hair Fingernails Clean uniform Jewelry Demonstrate proper hand-washing criteria Identify when to wear gloves and demonstrate proper protocol Identify proper work attire and why staff must be in compliance Explore when you can and cannot work when it comes to illness How you report to the health department When a doctor’s note is needed
11.8.4 Time and Temperature Control	Demonstrate the ability to recognize when the flow of food has been interrupted Time temperature abuse Cross contamination Personal hygiene Identify different thermometers used in a professional kitchen Demonstrate the ability to properly calibrate a thermometer Demonstrate how to keep temperature logs to monitor critical control points of food
11.8.5 Purchasing	Outline proper procedures for purchasing and receiving foods Using approved vendors Inspecting ice crystals Ripped or torn packaging Wet or stained packaging Dented cans Proper temperature for TCS foods Recalls Define proper storage procedures for food purchases First in First out (FIFO)
11.8.6 Food Preparation	Summarize the importance of understanding that some foods such as ice, eggs, salads may require special attention Demonstrate proper cooking temperatures for Chicken 165 Ground meats 155 Fish 145 Pork, roasts 145 Vegetables 135 Outline the process for the cooling of food to proper temperatures Describe defrosting guidelines for using refrigeration, running water, microwave, cooking
11.8.7 Service	Recalling guidelines for hot holding foods for service Recall guidelines for holding cold food for service Demonstrate proper set up and service of food in accordance with food safety guidelines
11.8.8 Cleaning and Sanitizing	Describe the difference between heat and chemical sanitizers Exhibit proper cleaning and sanitizing of surfaces and equipment Review the proper water temperatures in the dish machine/three bay sinks Demonstrate how to use sanitizer strips to check proper concentrate Demonstrate proper dishwashing procedures
11.8.9 Food Safety Management	Develop a food safety management system that is effective Training of food policies Procedures in the workplace Safe operations of equipment use Cleaning and sanitizing protocols Coordination of a HACCP plan and managing the flow of foods Define a variance and describe when you may need one Organize a way to keep up to date with food safety information New regulations Maintaining records to validate food safety practices are effective
11.8.10 Facilities and Pest Management	Point out proper and improper installation of equipment within your facility Floors Walls Ceilings Equipment set up Locate air gaps and discuss the importance Outline proper garbage removal Outline a pest management program Deny access Deny food and water Work with a professional Explore proper equipment management and maintenance services/repairs Ensure hand sinks are equipped with trash, soap, single use paper towels

Resources -

Culinary Essentials
Food Safety Manager (ANSI)

ServSafe Manager Review – ServSafe
- Length: 12 min
- Purpose: Reviews certification standards
HACCP Principles Explained – FDA
- Length: 8 min
- Purpose: Reinforces food safety systems
Time & Temperature Controls – Always Food Safe
- Length: 7 min
- Purpose: Reinforces TCS food handling
How Inspections Work – StateFoodSafety
- Length: 6 min
- Purpose: Explains health inspection expectations
Allergen Management in Restaurants – FARE
- Length: 5 min
- Purpose: Reinforces allergen prevention
VOG Reflection Questions
- How can leadership improve food safety culture in a kitchen?
- Describe how HACCP principles support customer safety.
- Why is accountability important in foodservice management?
Common Formative Assessments
- Unit Assessment
- Vocabulary Quiz
- VOG Writing Reflection
- Unit Math Worksheet
- Daily Production Grading
- Creating Plan of Work
- 11.8 Food Managers Practice exam
Common Summative Assessment
- Complete ANSI Food Safety Manager Certification

12th Grade Curriculum

Big Idea(s):

1. Understanding of different food allergies can prevent serious injury or even death.

Essential Question(s):

Why is it important to provide food allergen information to customers?
How can you communicate with customers about food allergens?
How does sanitation and proper personal hygiene play a role in the prevention of cross contact allergens?

Vocabulary Presentation:

1.Allergen

2.Symptom

3.Reaction

4.Severe

5.Anaphylactic Shock

6.Constricted

7.Abdominal

8.Cross-Contact

9.Precaution

10. Nausea

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
12.1.1 Common Allergens	Identify nine common food allergies Milk Eggs Fish Shellfish Tree Nuts Peanuts Wheat Soybeans Sesame
12.1.2 Allergen Laws, Training, & Exposure	Identify laws regarding essential training around allergens. Allergen Poster Health Act 23-115 Explain and identify signs of exposure: Hives Flushed skin or rash Tingling or itchy sensation in the mouth Face, tongue, or lip swelling Vomiting and/or diarrhea Abdominal cramps Coughing or wheezing Dizziness and or lightheadedness Swelling of the throat and vocal cords Difficulty breathing Loss of consciousness Define and Recognize signs and symptoms of anaphylactic shock (constricted airways, lowered blood pressure, shock, suffocation by swelling of the throat
12.1.3 Cross contact / contamination / Recipe development & Communication	Consider safe and appropriate practices such as communication methods, recipe creation, developing a system, adapting a recipe for an allergy sufferer, suppliers and storage, and will be able to: Detail how to create a simple system to manage the use of allergenic ingredients State the importance of clear communication in the use of allergenic ingredients Explain how to create recipe and customer ingredient information sheets Give examples of how to adapt a recipe or dish for an allergy sufferer State the importance of appropriate suppliers and delivery Detail dry, chilled and frozen storage procedures to reduce the risks of cross contamination Explain the main dangers involved at the following key stages, Food Preparation – Cook – Assembly of Dish, Front of House Service and will be able to: The server will ask customers if they have any allergies when greeting guests in the dining room Explain the importance of good management systems and clear communication between staff and customer Give examples of the steps required to avoid cross contamination Give examples of the main danger points in a self-service area Describe the important role front of house staff can play in preventing cross contamination
12.1.4 Sanitation, Personal Hygiene, & Prevention	State the importance that cleaning and personal hygiene play in helping to reduce cross contamination and will be able to: Explain the importance of cleaning, and handwashing in helping to reduce cross-contamination State the importance of personal hygiene in food handling Detail the required cleaning procedures for a kitchen Explain how and when to wash Detail the required cleaning procedures for front of house areas such as workstations and self-service areas State the importance of cleaning schedules Describe how thorough cleaning of Front of House can reduce the risks of cross contamination

Resources -

Culinary Essentials, Chapter 1, teacher resources
Always safe foods certification and course: allergen chapters 1-6
Always Food Safe course contents
FDA Resources
CDC allergen resourcesFNS Food Allergies
USDA resources Food Allergy Awareness
FAACT resource

Video Resources

The 9 Major Food Allergens – FARE
- Length: 6 min
- Purpose: Identifies major allergens
Preventing Cross Contact – ServSafe
- Length: 7 min
- Purpose: Reinforces allergen safety
Anaphylaxis Explained – CDC
- Length: 5 min
- Purpose: Explains emergency response
Restaurant Allergen Protocols – NRAEF
- Length: 8 min
- Purpose: Connects allergens to operations
Food Allergy Awareness – TED-Ed
- Length: 6 min
- Purpose: Builds empathy and awareness

VOG Reflection Questions:

Why is allergen awareness critical in foodservice operations?
Describe how communication helps prevent cross-contact.
How can empathy improve customer service related to food allergies?

Common Formative Assessments

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
Food Manager Practice Test

Common Summative Assessment

Summative assessment: Final test/certification

Big Idea(s):

Every country has its own cuisine based on indigenous foods, culture and local traditions.
A chef's ability to prepare international cuisines increases their knowledge and marketability.

Essential Question(s):

Why is it important for a chef to be able to research and create different cultures' cuisines?
How do global influences affect regional menu planning?
How does history play a role in the evolution of food influences in a region?

Vocabulary Presentation

1. Regional

2.Topography

3.Climate

4.Indigenous

5.Global

6.Ethnic

7.Influence

8.Culture

9.Colonialism

10.Geography

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
12.2.1 Global Influences	Identify and discuss factors that influence a country’s cuisine. Religion restrictions Geography Economic state Climate Culture
12.2.2 Indigenous foods	Define the term indigenous and how it applies to cultural cuisine American indigenous ingredients Examine how history, travel and colonialism affect current food availability
12.2.3 Regional cuisine ? SCAP Task 1	Select a regional cuisine and create a research paper capturing the following details: Describe the influences of local and foreign cultures on this cuisine Discuss traditional cooking techniques used in this culture

Students will know:

As evidenced by: (oral, written, or performance)

12.2.1 Global Influences

Identify and discuss factors that influence a country’s cuisine.
- Religion restrictions
- Geography
- Economic state
- Climate
- Culture

12.2.2 Indigenous foods

Define the term indigenous and how it applies to cultural cuisine
American indigenous ingredients
- Examine how history, travel and colonialism affect current food availability

12.2.3 Regional cuisine

? SCAP Task 1

Select a regional cuisine and create a research paper capturing the following details:
Describe the influences of local and foreign cultures on this cuisine
Discuss traditional cooking techniques used in this culture

Resources

Senior Culinary Arts Project Packet
Culinary Essentials Textbook
Evolution of food
Colonization of native american cuisine

Video Resources

World Cuisines Overview – CIA
- Length: 10 min
- Purpose: Introducing global culinary traditions
Street Foods Around the World – National Geographic
- Length: 8 min
- Purpose: Explores cultural food practices
French vs Italian Cuisine – Food Insider
- Length: 7 min
- Purpose: Compares culinary traditions
Asian Flavor Profiles – ChefSteps
- Length: 9 min
- Purpose: Demonstrates regional ingredients
Cultural Respect Through Food – TEDx
- Length: 6 min
- Purpose: Connects food and diversity

VOG Reflection Questions:

How does food connect to culture and identity?
Describe how learning international cuisines expands your culinary skills.
Why is cultural respect important in hospitality careers?

Common Formative Assessments

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work

Common Summative Assessment

Create SCAP Research Paper Draft

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Big Idea(s):

1. Clean and organized workstations are essential in maximizing kitchen efficiency.

2. Buffet service is a great way to showcase themed menus.

Essential Question(s):

1. How do kitchen stations support the flow of food?

2. Why is it important to have the right equipment for each station?

3. How do prep lists support kitchen organization?

Glossary Culinary Vocabulary

Vocabulary

1.Brigade

2.Mise En Place

3.Flow of Food

4.Par Stock

5.Purchase Order

6.Invoice

7.Simplification

8.Efficient (Range of Motion)

9.Suppression

10.Urgency

Learning Outcomes:

Students will know:	As evidenced by: (oral, written, or performance)
11.1.1 Kitchen Stations	Define stations in a classic brigade Locate contemporary workstations within your kitchen Describe station responsibilities Demonstrate station responsibilities Discuss the flow of a customer order
11.1.2 Station Set-up	Identify the following Kitchen stations Pantry Sauté Grill Steam table Kitchen organizational/storage racks Dish room - Sanitation Select the proper equipment for the job needed in each of the stations above Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.3 Equipment	Review of the following equipment Dishwasher Fryolator Steamer Steam kettle Cook range Broiler Ovens Food processors Mixers Slicers Select the proper equipment for the job needed Demonstrate the ability to properly operate equipment Demonstrate the ability to disassemble and reassemble equipment Model proper safety and sanitation guidelines for equipment
11.1.4 Prep List	Examine station setup to determine equipment needed Utilize “Plan of Work” and Menu Recipe for all kitchen (mise en place) production Recreate proper station set up or days production

Resources -

Culinary Essentials, Chapter 9 & 10

Chef's Resources- Kitchen Brigade

How Professional Kitchens Stay Organized – Bon Appétit
- Length: 8 min
- Purpose: Demonstrates kitchen workflow systems
Kitchen Brigade System Explained – Rouxbe
- Length: 6 min
- Purpose: Reinforces kitchen roles and structure
Restaurant Line Setup – ChefSteps
- Length: 9 min
- Purpose: Demonstrates station organization
Time Management in the Kitchen – Culinary Institute of America
- Length: 7 min
- Purpose: Reinforces productivity and efficiency
Commercial Kitchen Workflow – WebstaurantStore
- Length: 10 min
- Purpose: Explains professional kitchen layout

VOG Reflection Questions

How does organization improve kitchen safety and efficiency?
Describe how time management affected your productivity today.
Why is teamwork important in maintaining kitchen workflow?

Common Formative Assessments:

Unit Assessment
Vocabulary Quiz
VOG Writing Reflection
Unit Math Worksheet
Daily Production Grading
Creating Plan of Work
11.1 Assessment on kitchen organization and equipment

Common Summative Assessments:

Semester 1 DSA

Culinary

Culinary Philosophy

Culinary - Course Map

9th Grade Curriculum

Priority Standard 9.1 - Safety & Sanitation

Priority Standard 9.2 - Career Opportunities

Priority Standard 9.3 - Weights, Measures, & Standardized Recipes

Priority Standard 9.4 - Equipment & Tool Identification

Priority Standard 9.5 - Knife Skills & Mise en Place

Priority Standard 9.6 - Vision of a Graduate (Effective Communicator)

Priority Standard 9.7 - Basic Baking

Priority Standard 9.8 - Fruit & Vegetable Preparation

Priority Standard 9.9 - Sandwich Making

Priority Standard 9.10 - Salad Making

10th Grade Curriculum

Priority Standard 10.1 - Food Handler Certification (Principles of Food Preparation)

Priority Standard 10.2 - Seasonings and Flavorings (Principles of Food Preparation)

Priority Standard 10.3 - Stocks, Soups, and Sauces (Principles of Food Preparation)

Priority Standard 10.4 - Cooking Techniques (Principles of Food Preparation)

Priority Standard 10.5 - Vision of a Graduate - Respectful & Skilled Socially

Priority Standard 10.6 - Principles of Baking

Priority Standard 10.7 - Breakfast Cookery & Cheese Identification

11th Grade Curriculum

Priority Standard 11.1 - Kitchen Organization

Priority Standard 11.2 - Restaurant Server Certification

Priority Standard 11.3 - Poultry, Meat, Seafood ID & Fabrication Part (a)- Poultry ID, & Fabrication

Priority Standard 11.3 - Meat ID & Fabrication Part (b) - Meat Composition

Priority Standard 11.3(c) - Seafood ID & Fabrication

Priority Standard 11.4 - Icing Artistry & Plated Desserts

Priority Standard 11.5 - Vision of a Graduate - Problem Solving, Critical Thinking

Priority Standard 11.6 - Careers and College Exploration

Priority Standard 11.7 - Garde Manger

Priority Standard 11.8 - Food Protection Manager Certification (ANSI)

12th Grade Curriculum

Priority Standard 12.1 - Food Allergen Certification

Priority Standard 12.2 - International Cuisine

Priority Standard 12.3 - Menu Development and Nutrition

Priority Standard 12.4 - Cost Controls

Priority Standard 12.5 - Careers and College Exploration

Priority Standard 12.6 - Vision of a Graduate: Work Ready / Networking

Priority Standard 12.7 - Restaurant Management

Priority Standard 12.8 - SCAP Capstone Project

Priority Standard 12.9 - Entrepreneurship