CULINARY ARTS 1/CULINARY MATH

9.4.12. standing ofmathematicalfundamentals andfunctions in thehospitality and foodindustry.What mathematical skillsare necessary for the foodservice industry?What is the importance ofmenu pricing and what arethe factors that influencemenu pricing?Anticipatory setquestionsCulinary Math questionsrelated to formal labs andproductionQuizzesRecipe conversionsRecipe developmentprojectMidterm examinationFinal examinationProficiencies and PacingUnit TitleUnit Understanding(s) and Goal(s)Recommended DurationCurrent industry standards for commercial food service operations mandate throughunderstanding and effective application of safety and sanitation measures appropriate forthe facility.Unit # 1: IndustryStandards for Safetyand SanitationThe student will:1. Identify and recognize the role of all governing agencies, regulations and guidelines thatwould affect the safe and sanitary production of food and the facility.2. Establish criteria to maintain a safe and sanitary workplace recognizing Hazard Analysis 4 weeksOn goingCritical Control Point standards.3. Recognize and practice set standards for receiving, storing, handling and serving safefood.4. Demonstrate a professional and proactive role in safety and sanitation procedures in thestudent run restaurant, the 5 Star Café.5. Demonstrate an understanding of and apply basic math operations as they apply toculinary technology.Professionalism in the kitchen brigade and house restaurant mirrors the industry standardsof the National Restaurant Association guidelines and regulations.Unit # 2:Professionalism in theKitchen Brigade andFront HouseRestaurantThe student will:1. Examine the importance of job descriptions and task analysis to maintain an acceptable 7 weekslevel of professionalism in the Kitchen Brigade and Front House Restaurant.On going2. Recognize and practice skill and management activities according to currentprofessional level industry standards.Demonstrate a professional and proactive role in all tasks and assignments in the dailyoperation of the student run restaurant, the 5 Star Café.

Identifying terminology and characteristic of cooking principals is necessary to developadvanced culinary practices and skill proficiencies.The student will:1. Identify and classify the advanced preparation of foods in the categories of Starches, grains and pastaUnit # 3: Advanced Stocks, soups and mother saucesFood Preparation Poultry, seafood and meats2. Summarize reasons for cooking foods.3. Examine appropriate heat application methods.4. Prepare foods for advanced cooking through proper processing and treatmentmethods.Integrate the proper use of small wares, measuring devices and equipment for all cookingtasks and standardized recipe preparation.Career exploration and management activities applied to the kitchen brigade provideinformed decisions for professional job opportunities and career planning.The student will:1. Identify and classify the kitchen brigade job descriptions and task analysis for: Rounds man and short order line cookUnit # 4: Career Pantry, salads and cold foods cook.Exploration and Commercial bakerManagement.2. Recognize personal qualities and abilities with practical application skills appropriatefor breakfast / lunch cooks and the related management duties.3. Match the components of standardized recipes with appropriate kitchen stations andbrigade personnel.4. Identify the appropriate pre prep; prep and mise in place for each kitchen station.5. Explore and apply in a professional manner learned skills to the daily operation of thestudent run restaurant, the 5 Star Café.7 weeksOn going

Basic concepts of nutritional food science are inherently the foundation for productdevelopment and menu delivery.Unit # 5: NutritionalFood ScienceThe student will:1. Summarize and explain basic nutritional concepts.2. List basic food science concepts such as heat applications, the process of osmosis as itrelates to salting foods; acid/ alkaline solutions and analyze the effects when applied toproduct development.3. Evaluate the principles of nutritional cooking.4. Explain the role of the five senses in tasting and describing the flavor of foods5. Rationalize the factors for scaling a standardized recipe.7 weeks6. Define flavorings and seasonings with relation to product development.On going7. Analyze the factors for selecting measurement tools/techniques appropriate forproduct/recipe development or adjustment.8. Compile and analyze menu and dietary guidelines with cultural influences.9. Recognize the guidelines and recommendations of the United States Department ofHealth and Human Services (DHHS), the American Diabetes Association (ADA), the WorldHealth Organization (WHO) and the American Heart Association (AHA) and their influenceon commercial food service.10. Test and evaluate original standardized recipes in the student run restaurant, the 5 StarCafé.Understanding of mathematical fundamentals and functions in the hospitality and foodindustry.Students will:1. Perform basic math functions relating to the food service industry.Unit # 6: Culinary Math 2. Methods for accurately weighing, measuring and portioning.3. Procedures for costing and converting a standardized recipe.4. Use computer programs to record information needed to run a food service operation.5. Develop food production reports for the various stations in a commercial kitchen.6. Take a physical inventory for the 5 Star Cafe and record results on an inventoryspreadsheet.3 weeksOn going

Unit 01 - Culinary Arts I/Culinary MathIndustry Standards for Safety and SanitationEnduring Understandings: Current industry standards for commercial food service operations mandate a through understand and effectiveapplication of sanitation and safety measure appropriate for the facility.Essential Questions:What are the guideline and practices for preparing and serving safe foods?Why is it important to follow safe work place procedures and guidelines?What is the role of governing and regulatory and agencies that govern and set standards for all commercial food service establishments?Why is it important to have understanding of and apply basic math operations as they apply to culinary technology?Unit Goal: The students will recognize and demonstrate professional safety and sanitation practices according to industry standards.Duration of Unit: 4 weeks and on going

rces and Materials Suggested StrategiesSuggestedAssessmentsLecture, class discussion and application of theCulinary Academy’s Facility Based guidelines andRules for Safety and SanitationRead, analyze and answer review questions inthe National Restaurant Association’s ServSafeCourse bookHow do food, acidity, time,temperature, oxygen andmoisture (FATTOM)influence commercial foodservice?ServSafe course bookCompare academy standardsStudent portfoliofor professional and goodpersonal hygiene to the NRAServSafe guidelines and NJNewspapersBoard of Health code 12, todetermine complianceProfessional journal andnewslettersUnderstand and follow allgoverning regulations andVideosguidelinesEstablish the criteria tomaintain a safe workplaceRead and analyze the safety/sanitation chaptersof at least two Culinary Academy textbooks.Prepare and list of the facts and/or concepts thatappear most important as they are emphasized inall texts that were reviewedReview and evaluate Local Board of Healthevaluation of the facilityWritten tests andquizzesPass with 100%accuracy a facilitybased safety andsanitation testWorksheetProject assessmentsDemonstrations for Introduction to CommercialFoods (Peer Teaching)Formal and productionlab safety/sanitationassessment criteriaView and evaluate Culinary II Safety andSanitation Management projects: posters and/orpower point presentationsArticle summariesInstant read thermometers Properly “set up a pot sink”. Check and recordtemperatures and chemical levelsTest stripsPrior to beginning the assigned station mise enFormal and production Lab place, record refrigeration and foodmaterials and suppliestemperatures on log sheetsCheck temperatures of stored and preparedfoods. Record and check with regulatory agencyguidelines if temperatures are outside of thedanger zoneRole model proper dress and personal hygienefor safetyDemonstrate safe food handling and storingpractices at all times including labeling andproper storage containersNotebook assessmentsResponses todiscussion questionsJournal assessmentsDaily grade accordingto rubric for safety andsanitation as per chefinstructor professionalobservation

Direct instruction, class discussion andapplication of the Culinary Academy’s FacilityBased Guidelines and Rules for Safety andSanitationRead, analyze and answer review questions in theNational Restaurant Association’s ServSafeCourse bookWritten tests andquizzesServSafe course bookStudent portfolioWhat role does the NewJersey Sanitary Code:Chapter 12 play in servingsafe food in commercialfood establishments?Demonstrate continuedaccuracy (100%) in safetyand sanitation proceduresfor receiving, storing,handling and serving safefood in a safe and sanitaryfacilityNewspapersProfessional journal andnewslettersVideosFormal and production Labmaterials and suppliesRead and analyze the Safety/Sanitation chaptersof at least two Culinary Academy text books.Prepare and list of the facts and/or concepts that Pass with 100%appear most important as they are emphasized in accuracy a facilitybased safety andall texts that were reviewedsanitation testReview and evaluate Local Board of Healthevaluation of the facilityWorksheetsDemonstrations for Introduction to CommercialFoods (Peer Teaching)Project assessmentsFormal and productionView and evaluate Culinary II Safety andlab safety/sanitationSanitation Management projects: posters and/or assessment criteriamultimedia presentationsArticle summariesProperly “set up a pot sink”. Check and recordtemperatures and chemical levelsNotebook assessmentsPrior to beginning the assigned station mise enplace, record refrigeration and foodtemperatures on log sheetsResponses todiscussion questionsJournal assessmentsCheck temperatures of stored and preparedfoods. Record and check with Regulatory AgencyDaily grade accordingguidelines if temperatures are outside of theto rubric for safety anddanger zonesanitation as per chefinstructor professionalRole model proper dress and personal hygieneobservationfor safetyDemonstrate safe food handling and storingpractices at all times including labeling andproper storage containers

Direct instruction, class discussion andapplication of the Culinary Academy’s facilitybased guidelines and rules for safety andsanitationRead, analyze and answer review questions in theNational Restaurant Association’s ServSafe courseWritten tests andbookquizzesServSafe Course bookPractice set standards forWhat are the guidelines for receiving, storing, handlingand serving safe foodproper food handling andstorage?Read and analyze the safety/sanitation chaptersof at least two Culinary Academy text books.Pass with 100%Prepare and list of the facts and/or concepts that accuracy a facilityappear most important as they are emphasized in based safety andall texts that were reviewedsanitation testStudent portfolioReview and evaluate local Board of Healthevaluation of the facilityWorksheetsNewspapersDemonstrations for Introduction to CommercialFoods (Peer Teaching)Project assessmentsProfessional journal andnewslettersFormal and productionView and evaluate Culinary II Safety andlab safety/sanitationSanitation Management projects: posters and/orassessment criteriamultimedia presentationsVideosInstant read thermometersTest stripsFormal and production Labmaterials and suppliesProperly “set up a pot sink”. Check and recordtemperatures and chemical levelArticle summariesNotebook assessmentsPrior to beginning the assigned station mise enplace, record refrigeration and foodtemperatures on log sheetsCheck temperatures of stored and preparedfoodsRecord and check with regulatory agencyguidelines if temperatures are outside of thedanger zoneRole model proper dress and personal hygienefor safetyDemonstrate safe food handling and storingpractices at all times including labeling andproper storage containersResponses todiscussion questionsJournal assessmentsDaily grade accordingto rubric for safety andsanitation as per chefinstructor professionalobservation

Lecture, class discussion and application of theCulinary Academy’s facility based guidelines andrules for safety and sanitationRead, analyze and answer review questions in theNational Restaurant Association’s ServSafeCourse bookServSafe course bookStudent portfolioNewspapersWhy is it important toprepare and serve safefoods?Professional journal andnewslettersWritten tests andRead and analyze the Safety/Sanitation chapters quizzesof at least two Culinary Academy text books.Prepare and list of the facts and/or concepts thatappear most important as they are emphasized inall texts that were reviewedPass with 100%accuracy a facilityReview and evaluate local Board of Healthbased safety andevaluation of the facilitysanitation testDemonstrations for Introduction to CommercialFoods (Peer Teaching)WorksheetsView and evaluate Culinary II Safety andProject assessmentsSanitation Management projects: posters and/ormultimedia presentationsFormal and productionlab safety/sanitationProperly “set up a pot sink”assessment criteriaIdentify and interpret factorsthat govern and regulate theVideosguidelines of commercialfood service operationsInstant read thermometers Check and record temperatures and chemicallevelsTest stripsPrior to beginning the assigned station mise enFormal and production Lab place, record refrigeration and foodtemperatures on log sheetsmaterials and suppliesCheck temperatures of stored and preparedfoodsRecord and check with regulatory agencyguidelines if temperatures are outside of thedanger zoneRole model proper dress and personal hygienefor safetyDemonstrate safe food handling and storingpractices at all times including labeling andproper storage containersArticle summariesNotebook assessmentsResponses todiscussion questionsJournal assessmentsDaily grade accordingto rubric for safety andsanitation as per chefinstructor professionalobservation

Lecture, class discussion and application of theCulinary Academy’s facility based guidelines andRules for Safety and SanitationRead, analyze and answer review questions in theNational Restaurant Association’s ServSafeCourse bookRead and analyze the Safety/Sanitation chaptersof at least two Culinary Academy text books.Prepare and list of the facts and/or concepts thatappear most important as they are emphasized inall texts that were reviewedServSafe Course bookStudent portfolioNewspapersReview and evaluate Local Board of Healthevaluation of the facilityDemonstrations for Introduction to CommercialFoods (Peer Teaching)Written tests andquizzesPass with 100%accuracy a facilitybased safety andsanitation testWorksheetsProject assessmentsFormal and productionlab safety/sanitationView and evaluate Culinary II Safety andWho are the guidingSanitation Management projects: posters and/or assessment criteriaagencies for food safety and Identify agencies that governpowerpoint presentationsand regulate the guidelinessanitation regulations?Videosof commercial food serviceArticle summariesProperly “set up a pot sink”operationsInstant read thermometersNotebook assessmentsCheck and record temperatures and chemicalTest stripslevelsResponses todiscussion questionsFormal and production Lab Prior to beginning the assigned station mise enmaterials and suppliesplace, record refrigeration and foodJournal assessmentstemperatures on log sheetsProfessional journal andnewslettersCheck temperatures of stored and preparedfoods. Record and check with Regulatory Agencyguidelines if temperatures are outside of thedanger zoneRole model proper dress and personal hygienefor safetyDemonstrate safe food handling and storingpractices at all times including labeling andproper storage containersDaily grade accordingto rubric for safety andsanitation as per chefinstructor professionalobservation

DifferentiationStudents with individual learning styles can be assisted through adjustments in assessment items and time restraints, one‐to‐one teacher support,extended testing time, and use of visual and auditory teaching methods. This wide variety of assessments, strategies, and hands‐on evaluationscomplement the individual learning experience. Skill performance tasks can be broken down into smaller tasks (when safety appropriate).TechnologyStudents have use of a Culinary Academy computer lab and lap top lab to complete internet research projects and literacy assignments. Digitalcameras are used to document student work and pictures of equipment, small wares and food displays for teaching samples and consistentproducts. Overhead LCD projector is used to present teacher materials and student work.College and Workplace ReadinessThe skills in this unit can be applied to any work environment in the hospitality and food service job cluster as the demonstrated skills are mirroredto and in compliance with all national, state and local mandates/ guidelines. All labs are completed in a licensed commercial food service operationwith NSF approved small wares, knives and equipment. The setting provides for job shadowing and sampling in an authentic setting. This curriculumis articulated with several colleges and universities providing four year program of study Culinary Arts Academy students a smooth transition fromhigh school to post secondary education and career.

Unit 02 - Culinary Arts I/Culinary MathProfessionalism in the Kitchen Brigade and Front HouseManagementEnduring Understandings: Professionalism in the kitchen brigade and front house restaurant mirrors the industry standards of the National RestaurantAssociation guidelines and regulationsEssential Questions:How did the eighteenth and early twentieth century chefs influence the progression of current day standardized recipes and modern day cuisines?How do advanced technology, nutrition, and consumer trends influence the modern food service industry?What role do food service managers and other professionals, such as dietitians, food scientists and food journalists play in the front and back house foodservice operation?Why is record‐keeping important for food service operations?Why is it important to understand and apply perpetual and physical inventory control?Unit Goal: Recognize industry standards for the kitchen brigade and front house restaurant positions and apply professional standards to production andformal labs.Duration of Unit: 7 weeks and on going

Guiding/Topical/Questions Content/Themes/SkillsResources and MaterialsSuggested StrategiesSuggested AssessmentsChef instructor lectures, demonstrationswith student Note‐takingCommercial kitchen (lab) and diningroom to include: NSF equipment; smallwares and consumablesUnit outlineResearch project on professionalism toTechnology: computer lab

Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a