Course Description: / EOC
AP/IB Teacher-made
final exam

Day

/ Date /

SCS Objectives

/

Essential Questions

/ Content / Tasks/Strategies
1 / 8-25 / 1.1 / What are 2 segments of the restaurant and foodservice / Restaurant segment defined,
Commercial and noncommerical / Students will be able to identify types of commercial and noncommercial businesses
2 / 8-26 / 1.1 / Who are chefs or entrepreneurs that influenced food service in the US / Chef – game - idenitify
3 / 8-27 / 1.2 / What are foodservice opportunities provided by the foodservice industry / Jobs in the Hospitality Industry
Brief history of foodservice industry / Front of the house and back of the house poster with duties illustrated
4 / 8-30 / 1.3 / Why do people travel? / Types of lodging
Rating organizations / Students will illustrate the type of lodging available
5 / 8-31 / 1.3 / What are the characteristic and types of lodging operation / Careers in lodging / Difference between customer contact and support staff
6 / 9-1 / 2,1 / What is a foodborne illness and foodborne illness outbreak.
What are the factors that affect the growth of pathogens in food?
What are the most common food allegens? / Foods most likely to be contaminated
Forms of contamination
Biological, physical, chemical
FAT TOM / Students will be able to identify contaminates
FAT TOM brochure
7 / 9-2
8 / 9-3
9 / 9-7
10 / 9-8 / 2.2 / How are some behaviors that contaminate food?
What conditions should keep foodhandlers from working around food? / Personal hygiene
Proper handwashing techniques
Proper clothing for work / Glogerm – learn the importance of washing hands properly.
11 / 9-9
12 / 9-10
13 / 9-13 / 2.3 / What is cross-contamination and how is it prevented? How is food stored properly?
ed / Cross-contamination
Time-temperature and personal hygiene
Types of thermometer
Storing, cooling and cooking food / Calibrated a thermometer
Learn the correct cooking temperatures
14 / 9-14
15 / 9-15
16 / 9-16 / 2.4 / What is HAACP and why is it used in foodservice operations? / Flow of food / Poster of the HACCP
17 / 9-17 / 2.5 / What is the difference between cleaning and sanitizing? What type of pests are become a problem in a foodservice? / Types of cleaners
Cleaning and sanitizing a 3- compartment sink
Contolling pest / Students will conduct a cleaning and pest inspection in the lab
18 / 9-20 / 3.1 – Workplace safety / Why is the role of OSHA ?
How can employer may it safe for their employees? / Foodservice chemicals
Safety audit
Emergency plans / Evacuation routes for lab and test restaurants.
19 / 9-21 / ` / Types of fires and fire extinguishers
Preventing burns, Slips, trips and falls,Lifting safely
Preventing cuts / Use knifes safely
Video on knife safety
20 / 9-22 / 3.2 / What are the differences in classification of fires and fire extinguishers?
What is the guidelines in case of a fire in a foodservice operation?
What are the procedures for preventing slips, falls?
21 / 9-23
22 / 9-24
23 / 9-27 / 3.3 / What are the basic first aid procedures? / First Aid procedures
Heimlich maneuver / What should your first aid kit contain?
24 / 9-28 / 4.1 Kitchen Essentials / What are the stations and positions in the kitchen brigade and the dining brigade? / Attributes of a culinary professional
Workstations
Kitchen brigade system / Group project – 8 attributes of a culinary professional
25 / 9-29 / 4.2 / What cups to you use to measure ¾ cups of flour?
What is the difference between customary and metric units?
How do you determine how much food products is needed and how much goes to waste? / Standardized recipes
Basic math used in foodservice
Us and metric measurement systems
Ep/ap amounts / Basic math operations
Convert recipes
Students will measure dry and liquid correctly
Cost recipe
26 / 9-30
27 / 10-1
28 / 10-4
29 / 10-5 / 5.1 / What are the different knives needed and for what cut?
What are the different pots and pans needed in foodservice operation? / Types of knives
Part of knives
Knife care
Hand tools
Measuring equipment
Pots and pans
Processing equipment
Steamers and ovens
Holding and serving equipment / Identified kitchen equipment, holding, knives
30 / 10-6
31 / 10-7 / 5.2 / What is the process of getting everything ready before preparing?
What is the difference between seasonings and herbs / Demonstrate the proper use of knives / Students will demonstrate 5 different knife cuts.
32 / 10-8
33 / 10-12
34 / 10-13 / 5.3 / What is the difference between dry and moisture cooking methods?
Where is the entrée placed on the plate? / Dry and moist heat methods / Demonstrate different dry and moist heating methods
35 / 10-14 / 5.4 / What is the food guide pyramid?
How is it used to prepared healthy diets? / Dietary guidelines for Americans
myPyramid
nutrition labels / Use the MyPyramid for menu planning
Use nutrition labels
36 / 10-15
37 / 10-18 / 6.1
6.2 / What are stocks used for and how are they made?
What is the 5 “mother sauces”?
How are sauces made for different foods? / Types of stocks
Cooling stocks
Degreasing stocks
Demonstrate how to make sauces / Students will prepare stocks
Students will prepare sauces.
38 / 10-19
39 / 10-20
40 / 10-21
41 / 10-22
42 / 10-25
43 / 10-26 / 6.3 / What is the difference between broths, consommé, purees and clear and cream soups / Basic kinds of soup
Preparing soups
Thick soups / Prepare different soups
44 / 10-27
45 / 10-28 / 7.1 communication / What are obstacles to effective communication and how do we prevent them? / Barriers of communication / Obstacles to good communication
46 / 10-29 / 7.2 / What are some personal characteristics that affect communication?
What is effective listening skills?
What are some problems with answering a business telephone? / Demonstrate effective listening skills, answering a business telephone
Effective writing skills / Role playing answering the telephone for a business
47 / 11-1
48 / 11-2 / 7.3 / What is interpersonal communication? / Building interpersonal skills
Verbal and nonverbal communication / Appropriate and inappropriate business communication
49 / 11-3 / 8.1 Restaurant management / What are some differences between school and work environments?
What are the benefits of having a diverse work environment
What are the different types of harassment? / Stereotypes and prejudice
Diversity
Respectful workplace
Sexual harassment / Identify disrespectful behaviors
50 / 11-4
51 / 11-5 / 8.2 / What determines a great leader of manager?
How can managers motivate their employees? / Leadership skills
Interpersonal skills
Motivation
Problem solving
ethics / Make a mission and vision statement and goals for a restaurant
52 / 11-8 / 8.3 / What is included in a job description?
How are employees oriented into a new job? / Job descriptions
Interviewing job applicant
Lawful hiring practices
Orientation / Job descriptions
53 / 11-9
54 / 11-10
55 / 11-12 / 8.4 / How does new employees know what to do on their new jobs? / Training
Performance appraisals / Evaluate yourself as a student
56 / 11-15
57 / 11-16 / 9.1 Fruits / What are the names of the most popular fruits? / Types of fruits
Purchasing fruits
Storing fruits
Preparing
cooking / Cook fruits and id fruits
58 / 11-17
59 / 11-18- / 9.2 Vegetables / What are the most popular vegetables? / Types of vegetables
Purchasing vegetables
Storing and preparing
cooking / Prepare vegetables
60 / 11-19
61 / 11-22 / 10.1 serving guest / How many seconds does it take to have an impression of a person or place of business? / Service
First impression
Identifying customers needs / Practice service
62 / 11-23 / 10.2 / What are the correct procedures for taking customers food orders? / Reservation and requests
Greeting and taking orders
Resolving customer complaints / Design dining area
Design orders
63 / 11-29
64 / 11-30 / 10.3 / What are the different types of styles of service?
How are dishes set and clear from the tables? / Types of service / Practice types of dining service
65 / 12-1
66 / 12-02 / 11.1 Potatoes / How food group does potatoes belong to? / Types of potatoes
Selecting and storing potatoes
Cooking potatoes / Potato labs
67 / 12-03
68 / 12-06 / 11.2 / What are different types of grains and legumes? / Types of legumes and grains
Selecting and storing legumes and grains
Cooking legumes and grains / Legumes and grains labs
69 / 12-07
70 / 12-08
71 / 12-09 / 11.3 / What different type of pasta can be used to make spaghetti? / Cooking pasta
Types of pasta and dumplings / Pasta and dumpling lab
72 / 12-10
73 / 12-13
74 / 12-14
75 / 12-15 / 12.1 - jobs / Where can you find info about searching and finding a job? / Career ladders
Resumes
Portfolio
Cover letter
76 / 12-16
77 / 12-17
78 / 1-3 / 12.2
12.3 / What are the steps of filling out a job application?
What are some questions that employees can and can not ask during an application?
What is the difference between closed and open ended questions? / Demonstrate the proper way to fill out a job application. / Students will fill out an actual job application.
79 / 1-5
80 / 1-6
81 / 1-7
82 / 1-10
83 / 1-11
84 / 1-12
85 / 1-13
86 / 1-14 / Review/Exam
87 / 1-18
88 / 1-19
89 / 1-20
90