ADOPT AR Intro Culinary Arts 2007 Final
Prentice HallIntroduction to Culinary Arts(CIA) 2007C O R R E L A T E DT OArkansas Department of Workforce Education- Curriculum Content Frameworks - Introduction to Culinary Arts
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Grade Levels: 9, 10Course Code: 493250Unit 1: Introduction to Culinary Arts - 12 HoursCAREER and TECHNICAL SKILLS - What the Student Should Be Able to DoKnowledge1.1 Identify terms related to culinaryprofessions, employability skills, and customerrelationsSE: Introducing Culinary Careers, xiv-xxi; Miseen Place, 195-202; 7.1 Assessment (1-7) 202;Learning to Work Together, 203-207; 7.2Assessment (1-7) 207; Chapter 7 Review andAssessment (1-3, 8, 11) 214; Chapter 7 TestPractice (1-3) 215; Restaurant Personnel, 643651; 20.1 Assessment (1-6) 651; ReadingPreview; 659; Service Styles, 659-663; Chapter20 Review and Assessment (1-5, 11, 12, 14)676; Chapter 20 Test Practice (1-4) 677;Managing People, 750-753; 23.3 Assessment(2-5) 753; Chapter 23 Review and Assessment(12) 755; Chapter 23 Test Practice (7) 755;TRB: Class Discussion, 60, 62, 162, 167, 190;Vocabulary Reinforcement, 60, 62, 162, 167,190; Answers to 7.1 Assessment (1-7) 61;Answers to Section Test 7.1 Mise en Place, (112, 17, 18) 61; Answers to 7.2 Assessment (17) 63; Answers to Section Test 7.2 Learning toWork Together, (1-12) 63; Answers to Chapter7 Review and Assessment (1-3, 8, 11) 66;Answers to Chapter 7 Test Practice (1-3) 66;Answers to 20.1 Assessment (1-6) 163;Answers to Section Test 20.1 RestaurantPersonnel (1-27)163; Answers to Section Test20.3 Serving the Meal, (1-21) 168; Answers toChapter 20 Review and Assessment (1-5, 11,12, 14) 171; Answers to Chapter 20 TestPractice (1-4) 171; Answers to 23.3 Assessment(2-5) 191; Answers to Section Test 23.3Managing a Restaurant (16, 17, 19, 20) 191;Answers to Chapter 23 Review and Assessment(12) 192; Answers to Chapter 23 Test Practice(7)192; Section Test 7.1 Mise en Place, (1-12)229 (17, 18) 230; Section Test 7.2 Learning toWork Together, (1-7) 231, (8-12) 232; SectionTest 20.1 Restaurant Personnel (1-17) 297; (1827) 298; Section Test 20.1 Restaurant Personnel(1-13) 301, (14-21) 302; Section Test 23.3Managing a Restaurant (16, 17, 19, 20) 318SE Student Edition1TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTS1.2 Discuss the development of the modern foodservice industryINTRODUCTION TO CULINARY ARTS(CIA) 2007SE: Culinary History - Before the Refrigerator,28; The Oldest Tool Known to Man, 112; TheVatel Society, 206; Roasting Over an Open Fire,223; Origins of Garde Manger, 272; TheInfluence of Alice Waters and Chez Panisse,359; Social Studies, OSHA, 63; CulinaryScience–The Microwave Oven, 89, CookingTechnology, 90, AHHHH-CHOO, 93, Recipes onthe Internet, 141; Origin of AmericanMeasurements, 157, China Dishware, 213TRB: Extension 10 History of the FoodProduction Industry, 361-362; Answers toExtension 10 History of the Food ProductionIndustry, 377Application1.2.1 Research technology advancement in theculinary arts professionSE: Culinary History - Before the Refrigerator,28; Science- Lessons from the Space Program,35, The Critical Path, 202; Culinary Science –The Microwave Oven, 89, Cooking Technology,90, Recipes on the Internet, 141; Convection,436; Culinary Math- Business Plans, 742;TRB: Extension 10 History of the FoodProduction Industry, 361-362; Answers toExtension 10 History of the Food ProductionIndustry, 377SE Student Edition2TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Knowledge1.3 List the attributes of a professional chefThe foundation of this objective is found onpages:SE: Banquet Managers and chefs, Institutionalchefs, xvi; Caterers, Private chefs, xvii; Testkitchen researchers, xviii; Managers, Smallbusiness owners, xix; Culinary Education &Training, xxi; Mise en Place, 195-202; 7.1Assessment (1-7) 202; Learning to WorkTogether, 203-207; 7.2 Assessment (1-7) 207;Chapter 7 Review and Assessment (1-3, 8, 11)214; Chapter 7 Test Practice (1-3) 215;TRB: Class Discussion, 60, 62; Answers to 7.1Assessment (1-7) 61; Answers to Section Test7.1 Mise en Place, (1-12, 17, 18) 61; Answers to7.2 Assessment (1-7) 63; Answers to SectionTest 7.2 Learning to Work Together, (1-12) 63;Answers to Chapter 7 Review and Assessment(1-3, 8, 11) 66; Answers to Chapter 7 TestPractice (1-3) 66; Section Test 7.1 Mise enPlace, (1-12) 229 (17, 18) 230; Section Test 7.2Learning to Work Together, (1-7) 231, (8-12)232; Extension 9-Time-Management and OtherManagement Techniques, 357-359; Extension11 Creative & Critical Thinking, 363-364;Extension 12-Character Development, 365-366;Extension 13 Leadership Skills, 367-368;Extension 14-Conflict Resolution, Cooperationand Teamwork, 369-370; Answers to Extension9-Time-Management and Other ManagementTechniques, 376-377; Answers to Extension 11Creative & Critical Thinking, 377-378; Answersto Extension 12-Character Development, 378;Answers to Extension 13 Leadership Skills, 378379; Answers to Extension 14-ConflictResolution, Cooperation and Teamwork, 379SE Student Edition3TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application1.3.1 Research different types of chefsSE: Culinary Careers, xv-xx; Garde Manger,271-272; 10.1 Assessment (1) 280; RestaurantPersonnel, 643-644; Back-of the-House Brigade,645-646; 20.1 Assessment (1) 651; Chapter 20Review and Assessment (4, 14) 676; Chapter 20Test Practice (1-4) 677TRB: Class Discussion, 80, 162; 10.1Assessment (1) 81; Answers to 20.1Assessment (1) 163; Answers to Section Test20.1 Restaurant Personnel (1, 9-20, 24)163;Answers to Chapter 20 Review and Assessment(4, 14) 171; Chapter 20 Test Practice (1-4)171;Section Test 20.1 Restaurant Personnel (1,9-17) 297, (20, 24) 298Knowledge1.4 Identify employability skillsSE: Mise en Place, 195-202; 7.1 Assessment (17) 202; Learning to Work Together, 203-207;7.2 Assessment (1-7) 207; Chapter 7 Reviewand Assessment (1-3, 8, 11) 214; Chapter 7Test Practice (1-3) 215;TRB: Class Discussion, 60, 62; Answers to 7.1Assessment (1-7) 61; Answers to Section Test7.1 Mise en Place, (1-12, 17, 18) 61; Answers to7.2 Assessment (1-7) 63; Answers to SectionTest 7.2 Learning to Work Together, (1-12) 63;Answers to Chapter 7 Review and Assessment(1-3, 8, 11) 66; Answers to Chapter 7 TestPractice (1-3) 66; Section Test 7.1 Mise enPlace, (1-12) 229 (17, 18) 230; Section Test 7.2Learning to Work Together, (1-7) 231, (8-12)232; Extension 4-The SkillsUSA ProfessionalDevelopment Program, (4, 5) 344-346;Extension 9-Time-Management and OtherManagement Techniques, 357-359; Extension11 Creative & Critical Thinking, 363-364;Extension 12-Character Development, 365-366;Extension 13 Leadership Skills, 367-368;Extension 14-Conflict Resolution, Cooperationand Teamwork, 369-370; Answer Key-Extension4, 373, Extension 9-Time-Management andOther Management Techniques, 376-377;Extension 11 Creative & Critical Thinking, 377378; Extension 12-Character Development, 378;Extension 13 Leadership Skills, 378-379;Extension 14-Conflict Resolution, Cooperationand Teamwork, 379SE Student Edition4TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application1.4.1 Prepare a résuméThe foundation of this objective is found onpages:SE: Preparing Your Resume, 757-760TRB: Culinary Competitions, 3811.4.2 Locate appropriate culinary jobThe foundation of this objective is found onpages:SE: Hiring and Training, 751; 23.3 Assessment(7) 752; Language Arts, 753; Locating JobOpportunities, 761-762TRB: Class Discussion, 190; Answers to 23.3Assessment (7) 191; Answers to Section Test23.3 Managing a Restaurant, (13-16) 191; 23.3Managing a Restaurant, (13-16) 318; TradeAssociations, 324-325;1.4.3 Participate in mock job interviewThe foundation of this objective is found onpages:SE: Hiring and Training, 751; Figure (23.14)751; Informational Interviewing, 762;Interviewing and Demonstrating, 764Knowledge1.5 Identify the role and duties of each memberof the service staffSE: Communicating Effectively, 203-204; Figure(7-6) 204, (20-3, 20-4) 647; Receiving andGiving Criticism, 204-205; Effective Criticism,205; Using Feedback Effectively, 205-206;Courtesy and Professionalism, 207; 7.2Assessment (1-7) 207; Chapter 7 Review andAssessment (3) 214; Restaurant Personnel,643-645; Working the Front Door, 647-650;Greeting and Seating Guests, 650; 20.1Assessment (1-6) 651; Service staff, 653;Figure (20.7) 653, (20.8) 657;The Cover, 653655; Cleaning Service Utensils, 655-658; 20.2Assessment (1, 2, 3-7) 658; Serving Guests,663-668; 20.3 Assessment (2-7) 668;HandlingCustomer Complaints, 669-675; 20.4Assessment (1-7) 675; Chapter 20 Review andAssessment (1-3, 5-13, 16, 17) 676; Chapter 20Test Practice (5-10) 677TRB: Class Discussion, 62, 164, 169; FigureDiscussion (7-6) 62; Answers to Assessment (17) 63; Answers to Section Test 7.2 Learning toWork Together, (1-3, 8-12) 63; Answers toChapter 7 Review and Assessment (3) 66;Answers to 20.1 Assessment (1-6) 163;Answers to Section Test 20.1 RestaurantPersonnel (1, 2, 4-8, 21-23, 25-27) 163;SE Student Edition5TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007(Continued)(Continued)1.5 Identify the role and duties of each memberof the service staffAnswers to 20.2 Assessment (1, 2, 3-7) 165;Answers to Section Test 20.2 Service Tools &Utensils (1-20) 165; Answers to 20.3Assessment (2-7) 168; Answers to Section Test20.3 Serving the Meal, (19, 20, 22-26) 168;Answers to 20.4 Assessment (1-7) 170;Answers to Section Test 20.4 HandlingComplaints and Problems, (1-10) 170; Answersto Chapter 20 Review and Assessment (1-3, 513, 16, 17) 171; Answers to Chapter 20 TestPractice (5-10) 171; Section Test 7.2 Learningto Work Together, (1-3) 231, (8-12) 232;Section Test 20.1 Restaurant Personnel (1, 2, 48) 298, (21-23, 25-27) 299; Section Test 20.2Service Tools & Utensils (1-7) 299, (8-20) 300;Section Test 20.3 Serving the Meal, (19, 20, 2226) 302; Section Test 20.4 Handling Complaintsand Problems, (1-6) 303, (7-10) 304Application1.5.1 Interview a restaurant employeeThe foundation of this objective is found onpages:SE: Hiring and Training, 751; Figure (23.14)751; Informational Interviewing, 762;Interviewing and Demonstrating, 764TRB: Class Discussion, 190Knowledge1.6 Demonstrate service skills that provideexceptional customer serviceThe foundation of this objective is found onpages:SE: Communicating Effectively, 203-204;Restaurant Personnel, 643-645; Working theFront Door, 647; Figure (20-3, 20-4) 647, (2013) 668; Greeting and Seating Guests, 650;Service staff, 653; Serving Guests, 663-668;20.3 Assessment (2, 3, 5-7) 668; HandlingCustomer Complaints, 669-675; 20.4Assessment (1-7) 675; Chapter 20 Review andAssessment (7-10, 16, 17) 676;TRB: Class Discussion, 169; Answers to SectionTest 20.1 Restaurant Personnel (1, 4-8, 21-23,25) 163; Figure Discussion, (20-13) 167;Answers to 20.3 Assessment (2, 3, 5-7) 168;Answers to Section Test 20.3 Serving the Meal,(19, 20, 22-26) 168; Answers to 20.4Assessment (1-7) 170; Answers to Section Test20.4 Handling Complaints and Problems, (1-10)170; Answers to Chapter 20 Review andSE Student Edition6TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007(Continued)(Continued)1.6 Demonstrate service skills that provideexceptional customer serviceAssessment (7-10, 16, 17) 171; Section Test20.1 Restaurant Personnel (1, 2, 4-8) 298, (2123, 25) 299; Section Test 20.3 Serving theMeal, (19, 20, 22-26) 302; Section Test 20.4Handling Complaints and Problems, (1-6) 303,(7-10) 304Application1.6.1 Create a chart illustrating customerservice skillsThe foundation of this objective is found onpages:SE: Communicating Effectively, 203-204;Restaurant Personnel, 643-645; Working theFront Door, 647; Figure (20-3, 20-4) 647, (2013) 668; Greeting and Seating Guests, 650;Service staff, 653; Serving Guests, 663-668;20.3 Assessment (2, 3, 5-7) 668; HandlingCustomer Complaints, 669-675; 20.4Assessment (1-7) 675; Chapter 20 Review andAssessment (7-10, 16, 17) 676;TRB: Class Discussion, 169; Answers to SectionTest 20.1 Restaurant Personnel (1, 4-8, 21-23,25) 163; Figure Discussion, (20-13) 167;Answers to 20.3 Assessment (2, 3, 5-7) 168;Answers to Section Test 20.3 Serving the Meal,(19, 20, 22-26) 168; Answers to 20.4Assessment (1-7) 170; Answers to Section Test20.4 Handling Complaints and Problems, (1-10)170; Answers to Chapter 20 Review andAssessment (7-10, 16, 17) 171; Section Test20.1 Restaurant Personnel (1, 2, 4-8) 298, (2123, 25) 299; Section Test 20.3 Serving theMeal, (19, 20, 22-26) 302; Section Test 20.4Handling Complaints and Problems, (1-6) 303,(7-10) 304SE Student Edition7TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Knowledge1.7 Practice workplace etiquetteThe foundation of this objective is found onpages:SE: Problem-Solving Strategies, 200;Communicating Effectively, 203-204; Figure (76) 204, (20-3, 20-4) 647, (20-13) 668, (23-13)751; Receiving and Giving Criticism, 204-205;Effective Criticism, 205; Using FeedbackEffectively, 205-206; Courtesy andProfessionalism, 207; 7.2 Assessment (1-7)207; Chapter 7 Review and Assessment (3) 214;Working the Front Door, 647; Greeting andSeating Guests, 650; Service staff, 653; ServingGuests, 663-668; 20.3 Assessment (2, 3, 5-7)668; Handling Customer Complaints, 669-675;20.4 Assessment (1-7) 675; Chapter 20 Reviewand Assessment (7-10, 16, 17) 676;Communicating, 750; Terminating, 752-753;Chapter 23 Review and Assessment (12) 754;Chapter 23 Test Practice (7) 755TRB: Class Discussion, 62, 169; FigureDiscussion (7-6) 62, (20-13) 167; Answers toAssessment (1-7) 63; Answers to Section Test7.2 Learning to Work Together, (1-3, 8-12) 63;Answers to Chapter 7 Review and Assessment(3) 66; Section Test 7.2 Learning to WorkTogether, (1-3) 231, (8-12) 232; Answers toSection Test 20.1 Restaurant Personnel (1, 4-8,21-23, 25) 163; Answers to 20.3 Assessment(2, 3, 5-7) 168; Answers to Section Test 20.3Serving the Meal, (19, 20, 22-26) 168; Answersto 20.4 Assessment (1-7) 170; Answers toSection Test 20.4 Handling Complaints andProblems, (1-10) 170; Answers to Chapter 20Review and Assessment (7-10, 16, 17) 171;Answers to Section Test 23.3 Managing aRestaurant, (11, 20) 191; Answers to Chapter23 Review and Assessment (12) 192; Answersto Chapter 23 Test Practice (7) 192; SectionTest 20.1 Restaurant Personnel (1, 2, 4-8) 298,(21-23, 25) 299; Section Test 20.3 Serving theMeal, (19, 20, 22-26) 302; Section Test 20.4Handling Complaints and Problems, (1-6) 303,(7-10) 304; Section Test 23.3 Managing aRestaurant, (11, 20) 318SE Student Edition8TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application1.7.1 Demonstrate proper table settingSE: Test Kitchen, 658The foundation of this objective is found onpages:SE: Service staff, 653; Figure (20.7) 653, (20.8)657; The Cover, 653-655; Cleaning ServiceUtensils, 655-658; 20.2 Assessment (1-7) 658;Chapter 20 Review and Assessment (6, 13) 676;Chapter 20 Test Practice (6-10) 677TRB: Class Discussion, 164; Answers to 20.2Assessment (1-7) 165; Answers to Section Test20.2 Service Tools & Utensils (1-20) 165;Answers to Chapter 20 Review and Assessment(6, 13) 171; Answers to Chapter 20 TestPractice (4-15, 18-20) 171; Section Test 20.2Service Tools & Utensils (4-7) 299, (8-15, 1820) 300Unit 2: Basic Menus and Recipes - 12 HoursCAREER and TECHNICAL SKILLS - What the Student Should Be Able to DoKnowledge2.1 Define terms related to nutrition, menuplanning, and recipesSE: Vocabulary, 705, 719; The Importance ofNutrition, 705; The Language of Nutrition, 706709, 710, 712-714; Fats in Foods, 709; VitaminRich Foods, 711; Mineral-Rich Foods, 712-713;Nutrition Information, 714-718; Assessment21.1 (1-8) 718; Planning Healthy Menu, 719721, 723; Batch Cooking, 724; Portion Control,727; 22.2 Assessment (1, 4) 729; Chapter 22Review and Assessment (1-6, 9-12) 730;Chapter 22 Test Practice (1, 5, 7, 10) 731TRB: Class Discussion, 180; Answers toAssessment 21.1 (1-8) 181; Answers to SectionTest 22.1 Nutrition Basics (1-27) 181; Answersto 22.2 Assessment (1, 4) 183; Answers toSection Test 22.2 Making Menu More Nutritious(1-8) Chapter 22 Review and Assessment (1-6,9-12) 184; Chapter 22 Test Practice (1, 5, 7,10) 184; Section Test 22.1 Nutrition Basics (116) 309, (17-27) 310; Section Test 22.2 MakingMenu More Nutritious (1-7) 311, (8) 3122.2 Discuss basic food groupsSE: The Food Guide Pyramid, 716; 22.1Assessment (5) 718; Choosing HealthyIngredients, 720-721; Chapter 22 Review andAssessment (4, 6) 730TRB: Answers to 22.1 Assessment (5) 181;Chapter 22 Review and Assessment (4, 6) 184SE Student Edition9TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application2.2.1 Identify food group namesSE: The Food Guide Pyramid, 716; Figure (22-4)716; 22.1 Assessment (5) 718; Chapter 22Review and Assessment (6) 730TRB: Answers to 22.1 Assessment (5) 181;Answers to Chapter 22 Review and Assessment(6) 184Knowledge2.3 List nutrients in each food groupThe foundation of this objective is found onpages:4SE: Focus on Nutrition, 502; The Language ofNutrition, 706-714; The Food Guide Pyramid,716; Figure (22-4) 716; 22.1 Assessment (5)718; Chapter 22 Review and Assessment (6, 9)730; Chapter 22 Test Practice (1) 731TRB: Answers to 22.1 Assessment (5) 181;Answers to Section Test 22.1 Nutrition Basics(4, 5, 25) 181; Answers to Chapter 22 Reviewand Assessment (6, 9) 184; Answers to Chapter22 Test Practice (1) 184; Section Test 22.1Nutrition Basics (4, 5) 309, (25) 310Application2.3.1 Differentiate between fats, water,carbohydrates, carbohydrates, vitamins,minerals, and proteinsSE: The Language of Nutrition, 706-714; 22.1Assessment (2, 3) 718; Chapter 22 Review andAssessment (2, 10) 730; Chapter 22 TestPractice (1, 2, 4, 6, 7) 731TRB: Class Discussion, 180; Answers to 22.1Assessment (2, 3) 181; Answers to Section Test22.1 Nutrition Basics (1-3, 5, 6, 16, 20, 21)181; Answers to Chapter 22 Review andAssessment (2, 10) 184; Chapter 22 TestPractice (1, 2, 4, 6, 7) 184; Section Test 22.1Nutrition Basics (1-3, 5, 6, 16) 309, (20, 21)310Knowledge2.4 Identify food sources and functions of eachnutrientSE: Focus on Nutrition, 283, 296, 398, 502;Vitamin-Rich Foods, 711; Mineral-Rich Foods,712-713; 22.1 Assessment (3, 8) 718; Chapter22 Review and Assessment (9) 730;TRB: Answers to 22.1 Assessment (3,8) 181;Answers to Section Test 22.1 Nutrition Basics(27) 181; Answers to Chapter 22 Review andAssessment (8) 184; Section Test 22.1 NutritionBasics (27) 310SE Student Edition10TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application2.4.1 Create a poster to illustrate nutrientsources and functionsThe foundation of this objective is found onpages:SE: Focus on Nutrition, 296, 398, Vitamin-RichFoods, 711; Mineral-Rich Foods, 712-713; 22.1Assessment (3, 8) 718; Chapter 22 Review andAssessment (9) 730TRB: Answers to 22.1 Assessment (3,8) 181;Answers to Section Test 22.1 Nutrition Basics(27) 181; Answers to Chapter 22 Review andAssessment (8) 184; Section Test 22.1 NutritionBasics (27) 310Knowledge2.5 Describe the Food Guide PyramidSE: The Food Guide Pyramid, 716; Figure (22-4)716; 22.1 Assessment (5) 718; Chapter 22Review and Assessment (6) 730TRB: Figure Discussion (22-4) 180; Answers to22.1 Assessment (5) 181; Answers to Chapter22 Review and Assessment (6) 184Application2.5.1 Classify the Food Guide Pyramid intogroups by making a collageThe foundation of this objective is found onpages:SE: The Food Guide Pyramid, 716; 22.1Assessment (5) 718; Chapter 22 Review andAssessment (6) 730TRB: Answers to 22.1 Assessment (5) 181;Answers to Chapter 22 Review and Assessment(6) 184Knowledge2.6 Explain influences on food choicesThe foundation of this objective is found onpages:SE: Special Needs, 688; Religion, 688; Focus onNutrition, 708; Fats and Cholesterol, 708, 710;Sodium, 713; Dietary Guidelines, 717-718; TestKitchen, 718; Food Allergies, 721; VegetarianOptions, 721, 723; Social StudiesVegetarianism, 729; Chapter 22 Review andAssessment (5, 18) 730; Chapter 22 TestPractice (4, 7, 8) 731; Chapter 22 Test Practice(10) 731TRB: Class Discussion, 180; Answers to SectionTest 22.1 Nutrition Basics (10-12, 14, 16-19)181; Answers to Chapter 22 Review andAssessment (5, 18) 184; Answers to Chapter 22Test Practice (10) 184; Section Test 22.1Nutrition Basics (10-12, 14, 16) 309, (17-19)310SE Student Edition11TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application2.6.1 Illustrate social, emotional, and physicalreasons for food choicesKnowledge2.7 Explain how to use dietary guidelines tomeet nutritional needsThe foundation of this objective is found onpages:SE: Focus on Nutrition, 247; NutritionInformation, 714-716; Dietary Guidelines, 717718; Figure (22-8) 726; Portions, 727; Chapter22 Test Practice (10) 731;TRB: Figure Discussion, (22-8) 182; Answers toSection Test 22.2 Making Menus MoreNutritious, (8, 11) 183; Answers to Chapter 22Test Practice (10) 184; Section Test 22.2Making Menus More Nutritious, (8, 11) 312Application2.7.1 Create a chart to describe proper nutritionthrough dietary guidelinesThe foundation of this objective is found onpages:SE: Focus on Nutrition, 247; NutritionInformation, 714-716; Dietary Guidelines, 717718; Figure (22-8) 726; Portions, 727; Chapter22 Test Practice (10) 731;TRB: Figure Discussion, (22-8) 182; Answers toSection Test 22.2 Making Menus MoreNutritious, (8, 11) 183; Answers to Chapter 22Test Practice (10) 184; Section Test 22.2Making Menus More Nutritious, (8, 11) 312Knowledge2.8 Describe different menu typesSE: Types of Menus, 682-685; 21.1 Assessment(2) 693; Chapter 21 Review and Assessment (24, 7, 11) 702; Chapter 21 Test Practice (2-4)703TRB: Class Discussion, 174; Answers to 21.1Assessment (2) 175; Answers to Section Test21.1 Planning the Menu (2-10) 175; Answers toChapter 21 Review and Assessment (2-4, 7, 11)178; Chapter 21 Test Practice (2-4) 178;Section Test 21.1 Planning the Menu (2-10) 305SE Student Edition12TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTSINTRODUCTION TO CULINARY ARTS(CIA) 2007Application2.8.1 Match menu types to their correct termsTRB: Class Discussion, 174; Answers to SectionTest 21.1 Planning the Menu (2-10) 175;SectionTest 21.1 Planning the Menu (2-10) 305The foundation of this objective is found onpages:SE: Types of Menus, 682-685; 21.1 Assessment(2) 693; Chapter 21 Review and Assessment (24, 7, 11) 702; Chapter 21 Test Practice (2-4)703TRB: Answers to 21.1 Assessment (2) 175;Answers to Chapter 21 Review and Assessment(2-4, 7, 11) 178; Chapter 21 Test Practice (2-4)178; Section Test 21.1 Planning the Menu (210) 305Knowledge2.9 Identify influences on menusSE: Purpose of a Menu, 679-682; 21.1Assessment (1, 3) 693;TRB: Class Discussion, 174; Answers to 21.1Assessment (1, 3) 175; Answers to Section Test21.1 Planning the Menu (15, 17) 175; SectionTest 21.1 Planning the Menu (15, 17) 306Application2.9.1 Discuss social, economical, and seasonalreasons for menu selectionsSE: Type of Place and Customers, 685; SpecialNeeds, 688; Religion, 688; Regional Cuisine,688; Figure (21-7) 688; Product Availability,688-689Knowledge2.10 List types of food equipment needed formenusSE: Required Equipment, 681; Facility, Staff andEquipment Limitations, 687; Figure (21-6) 687;21.1 Assessment (5) 693Application2.10.1 Demonstrate use of equipment fordifferent types of menusThe foundation of this objective is found onpages:SE: Required Equipment, 681KnowledgeSE Student Edition13TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTS2.11 List guidelines for developing a wellbalanced menuINTRODUCTION TO CULINARY ARTS(CIA) 2007The foundation of this objective is found onpages:SE: Balance and Variety, 687; Balance, 688;21.1 Assessment (7) 693; Planning HealthyMenus, 719-721, 723TRB: Answers to 21.1 Assessment (7) 175;Answers to Section Test 22.2 Making MenusMore Nutritious, (1) 183; Section Test 22.2Making Menus More Nutritious, (8) Section Test22.2 Making Menus More Nutritious, (1) 311Application2.11.1 Develop an example of a balanced menuThe foundation of this objective is found onpages:SE: Balance and Variety, 687; Balance, 688;21.1 Assessment (7) 693; Planning HealthyMenus, 719-721, 723TRB: Answers to 21.1 Assessment (7) 175;Answers to Section Test 22.2 Making MenusMore Nutritious, (1) 183; Section Test 22.2Making Menus More Nutritious, (8) Section Test22.2 Making Menus More Nutritious, (1) 311Knowledge2.12 Explain the difference between a narrativeand a standard recipeThe foundation of this objective is found onpages:SE: Standardized Recipes, 140-141, 143;Culinary Science-Recipes on the Internet, 141;5.1 Assessment (2) 148; Chapter 5 Review andAssessment (1, 3) 158; Chapter 5 Test Practice(1) 159TRB: Answers to 5.1 Assessment (2) 45;Answers to Section Test 5.1 UnderstandingStandardized Recipes, (1, 3-6, 8) 45; Answersto Chapter 5 Review and Assessment (1, 3) 48;Answers to Chapter 5 Test Practice (1) 48;Section Test 5.1 Understanding StandardizedRecipes, (1, 3-6, 8) 217ApplicationSE Student Edition14TRB Teacher’ Resource Binder
Introduction to Culinary Arts (CIA) 2007Correlated to:Arkansas Department of Workforce Education - Curriculum Content Frameworks Introduction to Culinary ArtsARKANSAS DEPARTMENT OF WORKFORCEEDUCATION - CURRICULUM CONTENTFRAMEWORKS INTRODUCTION TO CULINARY ARTS2.12.1 Locate examples of narrative andstandard recipesINTRODUCTION TO CULINARY ARTS(CIA) 2007The foundation of this objective is found onpages:SE: Standardized Recipes, 140-141, 143;Culinary Science-Recipes on the Internet, 141;Recipe Cards (1-3) 193, (4-15) 239, (16-27)269, (28-42) 321, (43-52) 341, (53-68) 391,(69-81) 427, (82-98) 467, (99-105) 499, (106117) 531, (118-121) 573, (122-126) 589, (127150) 639TRB: Class Discussion, 44; Culinary PracticeRecipe Cards, (1-3) 55, (4-15) 69, (16-27) 75,(28-35) 81, (36-42) 84, (43-48) 92, (49-52) 94,(53-56) 99, (57-68) 101, (69-72) 107, (73-74)109, (75-81) 111, (82-86) 116, (87-92) 119,(93-98) 121 , (99-103) 125, (104-105) 128,(106-112) 133, (113-117) 135, (118-121) 141,(122-124) 146, (125-126) 148 , (127-129) 152,130-135) 154, (136-143) 157, (144-150) 158Knowledge2.13 Identify reasons for modifying recipesSE: Scaling Recipes Up or Down, 149, 150, 151;Scaling Recipes by Changing Portion Size, 152,153; Scaling Recipes Based on an AvailableIngredient, 154, 155;
Introduction to Culinary Arts 1 SE Student Edition TRB Teacher’ Resource Binder ARKANSAS DEPARTMENT OF WORKFORCE EDUCATION - CURRICULUM CONTENT FRAMEWORKS - . Preparing Your Resume, 757-760 TRB: Culinary Competitions, 381 1.4.2 Locate appropriate culinary
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
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
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
Culinary Arts III . Course Syllabus . Amanda Del Gandio . 2020-2021 . Course Description: Culinary Arts II is an advanced course intended to further equip students with the skills and knowledge needed to peruse a variety of careers in the culinary
Arts Institute with a degree in Culinary Arts, has extensive background in executive club restaurants and the resort industry. Mike graduated from the New England Culinary Institute with a degree in Culinary Arts and also has a Master’s in Business and a Bachelor’s in Journalism. “We are entering into an exciting new phase of retire-ment .
Culinary Arts I . Course Description Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon Primary Career Cluster: Hospitality and Tourism Consultant: Deborah Thompson, (615)-532-2840, Deborah.Thompson@tn.gov
functional elements in human DNA. This includes: protein-coding genes non-protein-coding genes regulatory elements involved in the control of gene transcription DNA sequences that mediate chromosomal structure and dynamics. The ENCODE Project catalog of functional elements ENCODE has catalogued functional elements in human, mouse, Drosophila, and a nematode. Conclusions of the ENCODE project .
