Culinary 1 - Scope and Sequence

First Nine Weeks

Sanitation and Workplace Safety, The History of Culinary Arts, Commercial Foods and Equipment, Knife Skills

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Introduction to the Culinary Industry and the History of Culinary Arts

FRMCA1; Chapter 1 Welcome to the Industry & Chapter 2 Career Opportunities

1.0 Recognize and identify career and employment opportunities.

1.01 Discuss history and trends of the food service industry.

1.02 Identify occupations in the food service and hospitality industry and their impact on the economy. ​Recognize and identify career and employment opportunities.

Sanitation and workplace safety (Safe Staff)

SAFESTAFF

2.0 Demonstrate and incorporate workplace safety procedures.

2.01 Follow standard procedures for physical, chemical and biological hazard control.

2.02 Identify and utilize first-aid procedures for accidents and injuries common to the foodservice industry.

2.03 Follow the standards for infectious disease control.

2.04 Identify and apply sanitary procedures in maintaining the facility including proper waste disposal methods and recycling.

2.07 Demonstrate and utilize safety procedures related to prevention of slips, falls, burns, and fire; proper lifting and chemical use.

2.08 Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).

2.09 Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing current industry safety and sanitation procedures for the agency having jurisdiction.                        

Commercial Tools and Equipment

FRMCA1; Chapter 11 Foodservice Equipment, Chapter 12 Knives and Smallwares

4.0 Use and care for commercial tools and equipment

4.01 Identify commercial tools and equipment.

4.03 Use and maintain commercial tools

KITCHEN

Mis en Place, Knife Skills, How to Read a Recipe

FRMCA1; Chapter 13 Kitchen Basics

5.0 Demonstrate basic kitchen essentials

5.01 Define mise en place and the relationship of organizational skills to productivity in the workplace.

Kitchen Essentials : Cut Dough, Pop Tarts, Rice Crispy Treats

5.02 Identify, explain and illustrate basic knife cuts and skills

Knife Skills 1: Cuts Labs 1 - 3

Knife Skills 2 : Pico de Gallo/ Salsa

5.04 Use, follow, prepare and plate standardized recipes creatively.

Quick Breads 1: Cheddar Bay Biscuits

Knowledge Assessment: Restaurant History; Food Safety Basics

Skills Assessment: Knife skills/ recipe skills; Spring Rolls

Second Nine Weeks

Understanding Recipes; Measurement Tools And Equipment; Introduction To Baking; Stocks and Soups

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Mastering Standardized Recipes

FRMCA1; Chapter 13 Kitchen Basics

5.0 Demonstrate basic kitchen essentials

5.04 Use, follow, prepare and plate standardized recipes creatively.

Workplace Safety

Chapter 9 Risk Management;  Chapter 10 Workplace Safety Procedures

2.0 Demonstrate and incorporate workplace safety procedures

2.02 Identify and utilize first-aid procedures for accidents and injuries common to the food service industry.

2.03 Follow the standards for infectious disease control.

2.05 Maintain a SDS (Safety Data Sheet) for each product.

2.06 Explain the Federal Hazardous Communication Regulation Law as recorded in (29 CFR-1910.1200) – OSHA Law.

2.08 Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).

2.10 Identify the HACCP (Hazard Analysis Critical Control Point) procedure during all food handling processes.

KITCHEN

Stocks and Soups; Brief Introduction to Mother Sauces

FRMCA1; Chapter 17 Stocks, Soups, and Sauces

6.0 Identify soups, stocks and sauces

6.01 Identify the four essential components of stock.

6.02 Identify the types of stock.

Stocks, Soups, Sauces 1: Chicken Stock three ways; Vegetable Stock

6.04 Identify and describe the two classifications of soups.

6.05 Demonstrate the methods of preparation of soups, stocks and sauce.

Stocks, Soups, Sauces 2: Clear Soups - Olive Garden’s Minestrone; Chicken Noodle Soup

6.03 Define characteristics of the grand/mother/leading sauces

6.06 Identify the differences between a permanent and temporary emulsion.

6.07 Identify and explain the principles of thickening agents used in food preparation.

6.08 Distinguish between and demonstrate the physical properties of thickening agents.

Stocks, Soups, Sauces 3: Sauces - Roux, slurry, and “test” Bechamel

Quick Breads: Cookies and Biscuits

FMCA1; Chapter 19 Introduction to Baking

7.0 Understand principles of food science in cooking and baking techniques.

7.01  Identify food products that are a result of fermentation

7.02 Identify and explain the various leavening agents used in baking.

7.03 Explain the leavening process in baking.

7.04 Demonstrate and analyze the different functions of sugar and fats in baked goods

Quick Breads 2: Christmas Cookies - Rolled Cookies/ Royal Icing; Blueberry or Banana Muffins

KNOWLEDGE ASSESSMENT: Soups, Stocks, and Sauces, Recipes, Quick Breads, Cookies

SKILLS ASSESSMENT: : French Onion Soup

Third Nine Weeks

Mother Sauces, Bread Basics, Food Safety (Part 2)

TEXTBOOK

ServSafe or National Registry Prep

FRMCA1; Chapter 6 Introduction to Food Safety, Chapter 7 Hygiene and Cleanliness, Chapter 8 The Safe Flow of Food - ServSafe Food Safety Manager

2.0 Demonstrate and incorporate workplace safety procedures (ServSafe)

2.01 Follow standard procedures for physical, chemical and biological hazard control.

2.03 Follow the standards for infectious disease control.

2.04 Identify and apply sanitary procedures in maintaining the facility including proper waste disposal methods and recycling.

2.08 Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).

2.09 Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing current industry safety and sanitation procedures for the agency having jurisdiction.

2.11 Use acquired knowledge to obtain Employee Food Handler Training Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html)

Measurement Tools and Techniques

FRMCA1 Chapter 14 Culinary Math

4.0 Use and care for commercial tools and equipment

4.02 Demonstrate mastery of standard weights and measures used in the food service industry​.

Risk Management : SDS Sheets and OSHA

FRMCA1 Chapter 9 Risk Management

2.0 Demonstrate and incorporate workplace safety procedures.

2.5 Maintain a SDS (Safety Data Sheet) for each product.

2.6 Explain the Federal Hazardous Communication Regulation Law as recorded in (29 CFR-1910.1200) – OSHA Law.

KITCHEN

Mother Sauces

FRMCA1; Chapter 17 Stocks, Soups, and Sauces

6.0 Identify soups, stocks and sauces

6.03 Define characteristics of the grand/mother/leading sauces

6.06 Identify the differences between a permanent and temporary emulsion.

6.07 Identify and explain the principles of thickening agents used in food preparation.

6.08 Distinguish between and demonstrate the physical properties of thickening agents.

Stocks, Soups, Sauces 3: Bechamel (Mac 'n Cheese); Thick Soups - Broccoli Cheese, Baked Potato Soup

Quick Breads 3; Stocks, Soups, and Sauces 4: Buttermilk Biscuits and Gravy (Veloute)

Bread Basics

FRMCA1; Chapter 19 Introduction to Baking

7.0 Understand principles of food science in cooking and baking techniques.

7.01 Identify food products that are a result of fermentation

7.02 Identify and explain the various leavening agents used in baking.

7.03 Explain the leavening process in baking.

Yeast Breads 1: Big Fat Yeast Rolls        

KNOWLEDGE ASSESSMENT: National Registry

SKILLS ASSESSMENT: Soups, Stocks, Sauces; quick breads: Chicken Chili & Cornbread

Fourth Nine Weeks

Workplace Communication; Jobs in the Industry

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Getting Along in the Workplace

FRMCA1; Chapter 3 Professional Expectations Chapter 4, Communication Skills

3.0 Demonstrate workplace communication skills.

3.01 Identify and exhibit employability skills (punctuality, dependability, appropriate appearance).

3.02 Identify and exhibit work ethics and integrity (employee theft and consequences).

3.03 Maintain positive personal relationships including acceptance of constructive criticism.

3.04 Develop and demonstrate personal and professional etiquette

3.05 Demonstrate the ability to function as a team member in a diverse environment.

Getting a Job in Foodservice

FRMCA1; Chapter 5, Beginning Your Career

1.0 Recognize and identify career and employment opportunities 

1.03 Identify levels of training required for food service and hospitality occupations.

1.04 Identify professional organizations related to hospitality/food service.

1.05 Explain the importance of a portfolio and resume’.

1.06 Identify procedures and documents required when applying for employment.

KITCHEN

(If Necessary) Use this quarter to makeup skipped labs due to testing or scheduling

Introduction to Competitive cooking; Classroom competition following regional rules

“Family Favorites” Culinary Buffet Day Golden Corral Style

Introduction to Volume Cooking - Staff Breakfast