Intro to Culinary Arts and Hospitality Curriculum Map

	A	B	C	D	E	F
1				Curriculum Map
2	Course Title:	Intro to Culinary Arts and Hospitality			Grade Level:
3	Pacing	Unit/Lesson	Standard(s)	Content/Main Idea	Assessments	Resources
4	August	Ch. 19 & 20	ICAH-2.1, ICAH-2.2, ICAH-2.3, ICAH-3.1, ICAH-3.2, ICAH-3.3, ICAH-3.5, ICAH-3.6	Kitchen and Food Safety
5			ICAH-2.1, ICAH-2.2, ICAH-2.3, ICAH-3.1, ICAH-3.2, ICAH-3.3, ICAH-3.5, ICAH-3.6, ICAH-5.5	Lab Protocols and Procedures
6		Ch 3	ANW-6.2, ANW-6.1	Food Supply Chain	Food Supply and Safety Test
7	September	Ch 24	ICAH-5.3, ICAH-5.4, ICAH-5.6	Cooking Terms and Equipment
8			ICAH-5.4	Knife Cutting Techniques Lab
9		Ch 23	ICAH-5.1, ICAH-5.2,	Using Recipes
10			CAH-5.1, CAH-5.2, CAH-5.3	Smoothie Lab
11		Ch 5	ICAH-4.1, ICAH-4.2, NW-2.1, NW-2.3	Nutrients at Work
12		Ch 6, 7, 8, 10	ICAH-4.1, ICAH-4.2, NW-2.1	Nutritional Guidelines
13		Ch 20	ICAH-5.6, ICAH-5.7	Making Grain Products
14	October	Ch 41	ICAH-5.7	Soups, Stews, and Sauces
15			ICAH-5.7	Chili Cook-Off Lab
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