|Ben Barber Innovation Academy|
|Course Name:||ADVANCED CULINARY ARTS||Grading Period:||1/4|
|TEKs:||1: A, B, C, D, E||Approx. Days To Teach:||1|
|Unit:||PROFESSIONALISM & LEADERSHIP|
|Certifications:||The Prostart National Certificate of Achievement (working toward)|
|Supplementary Resources:||Foundations of Restaurant Management and Culinary Arts Level 1 & Level 2|
(Including PBL & Real-World Application)
|To identify leadership styles.|
To explore characteristics of a leader.
|To examine verbal and non-verbal communication strategies.|
To understand the purpose of groups and leadership’s role within them.
|To develop team-building skills.|
|To identify leadership and teamwork qualities which creates a pleasant working atmosphere.|
|To exhibit teamwork skills and the ability to cooperate, contribute, and collaborate as a member of a team.|
To explain and recognize the value of collaboration within the workplace.
To demonstrate collaboration skills through teamwork.
|To identify and practice effective interpersonal and team-building skills involving situations with coworkers, supervisors and clients.|
To identify & practice dress codes for the professional kitchen.
To illustrate how to organize information.
To describe & practice the communication and listening processes.
|To effectively apply appropriate etiquette and social responsibilities in communication.|
To effectively communicate ideas in a presentation or interview.
To interpret the effects of non-verbal communication.
To apply communication to professional situations.
To apply the appropriate use of grammar, spelling and punctuation rules.