Kitchen Assistant 1 Curriculum

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Kitchen Assistant 1CurriculumApril 2010Joanne Demarest

Passaic County Technical InstituteKitchen Assistant I CurriculumI. Course DescriptionKitchen Assistant I, the student will be prepared to work under the supervision of chefs and otherfood service professionals as kitchen support staff and commercial food preparation workers.In year 1 the student will be introduced to the professional working of a commercial kitchen. Thestudent will learn safety and sanitation principles. The student will be introduced to the use,maintenance and sanitation of kitchen tools and equipment. Student will learn the proper useand care of kitchen knives. Food preparation principles such as preparation of salads,sandwiches, and breakfast cookery, will be taught. Student will be exposed to a variety of food;their uses, storage, and preparation.II. Course Objectives / Outline:1 Culinary SafetySafety and Sanitation PrinciplesStudent will be able to: Identify possible culinary workplace safetyissues. Explain fire safety equipment and emergencyprocedures. Describe first aid measures for burns, wound,choking. Describe the sources of food contamination Identify sources of chemical food contamination. Illustrate how to manage pest in a kitchen settingHACCP ApplicationsStudent will be able to: Demonstrate appropriate personal hygiene forthe workplace. Illustrate proper personal health practices toavoid the spread of foodborne illness. Explain the purpose of the HACCP system Outline the processes of monitoring, correctiveaction, record keeping, and verification. Summarize the steps in safely receiving andstoring food Explain how to properly clean, and sanitize, andstore dishes and glassware2009 New Jersey Core CurriculumContent StandardsA. Agriculture, Food & NaturalResources Career Cluster1. Food Products and ProcessingSystems 2.A.(1).49.4.12.I(1).8

2 The Professional KitchenEquipment and TechnologyStudent will be able to: Explain the roles of the different stations in aprofessional kitchen. Categorize the different types of Professionalreceiving and storage equipment. Explain the Maintenance and sanitation preparationequipment. Compare the uses of different types of clean- upequipment. Identify the uses of hot food holding equipment. Evaluate the uses of service equipment.Knives and SmallwaresStudent will be able to: Categorize Knives by their specific tasks Demonstrate basic knife skills. Explain proper knife safety and storage Select appropriate tools and Smallwares for specifictasks. Illustrate proper Smallwares cleaning and sanitation.3 Food PreparationSalads and DressingStudents will be able to: List the main types of salads serves during a meal. Outline the preparation techniques for salad greens. Describe the different types of salad dressings.Cold plattersStudents will be able to: Summarize the steps to make deferent types of coldsaladA. Agriculture, Food &Natural Resources CareerCluster1. Food Products andProcessing Systems PathwayI. Hospitality & TourismCareer Cluster1) Restaurants & Food &Beverage .12.I(1).8A. Agriculture, Food &Natural Resources CareerCluster1. Food Products andProcessing Systems PathwayI. Hospitality & TourismCareer Cluster1) Restaurants & Food &Beverage .12.A(1).2

SandwichesStudents will be able to: Identify different types of sandwiches. Distinguish between various breads and spreads forsandwiches Select appropriate sandwich fillings Outline the steps in making and plating differenttypes of hot sandwiches Explain the procedure for making various types ofcold sandwichesBreakfast cookeryStudents will be able to: Give examples of breakfast protein choices and theircharacteristics. Explain how to prepare breakfast meats. Describe at least five ways to cook eggs. List the food Items commonly served in quickservice breakfasts. Categorize the different types of breakfast quickbreads and 12.A(1).2III Textbook and Instructional MaterialsCulinary Essentials, Johnson & Wales University, Glencoe, 2010 TextbookLab manual, online text, online resourcesIV. Instructional StrategiesStrategies used: Lecture Small groups Individual Demonstration Videos PowerPoint’sV. EvaluationThe student will be evaluated using the following criteria:1. Class participation30%2. Professional appearance 10%3. Safety and sanitation10%4. Homework/Notebook10%5. Test40%

VI. Scope and SequenceScope and SequenceKey:I - Introduce D - Developed in Depth R – ReinforcedIdentify possible culinary workplace safetyissues.Explain fire safety equipment and emergencyprocedures.Describe first aid measures for burns, wound,choking.Describe the sources of food contamination9THIDIDIDIDIdentify sources of chemical food contamination.IDDemonstrate appropriate personal hygiene for theworkplace.IDIllustrate proper personal health practices toavoid the spread of foodborne illness.Explain the purpose of the HACCP systemIDOutline the processes of monitoring, correctiveaction, record keeping, and verification.Summarize the steps in safely receiving andstoring foodExplain how to properly clean, and sanitize, andstore dishes and glasswareExplain the roles of the different stations in aprofessional kitchen.IDCategorize the different types of Professionalreceiving and storage equipment.Explain the Maintenance and sanitationpreparation equipment.Compare the uses of different types of clean- upequipment.Identify the uses of hot food holding equipment.IDEvaluate the uses of service equipmentIDCategorize Knives by their specific tasksIDDemonstrate basic knife skills.IDExplain proper knife safety and storageIDSelect appropriate tools and Smallwares forspecific tasks.IDIDIDIDIDIDIDID10TH11TH12TH

Illustrate proper Smallwares cleaning andsanitationList the main types of salads serves during ameal.Outline the preparation techniques for saladgreens.Describe the different types of salad dressingsIDIdentify different types of sandwiches.IDDistinguish between various breads and spreadsfor sandwichesSelect appropriate sandwich fillingsIDOutline the steps in making and plating differenttypes of hot sandwichesExplain the procedure for making various typesof cold sandwichesGive examples of breakfast protein choices andtheir characteristics.Explain how to prepare breakfast meats.IDDescribe at least five ways to cook eggs.IDList the food Items commonly served in quickservice breakfasts.Categorize the different types of breakfast quickbreads and cereals.IDIDIDIDIDIDIDIDID

Kitchen Assistant I CurriculumStudent HandoutCourse OverviewKitchen Assistant Year 1 the student will be prepared to work under the supervision of chefs andother food service professionals as kitchen support staff and commercial food preparationworkers.In year I, the student will be introduced to the professional working of a commercial kitchen. Thestudent will learn safety and sanitation principles. The student will be introduced to the use,maintenance and sanitation of kitchen tools and equipment. Students will learn the proper useand care of kitchen knives. Food preparation principles such as preparation of salads,sandwiches, and breakfast cookery, will be taught. Student will be exposed to a variety of food;their uses, storage, and preparation.Proficiencies Identify possible culinary workplace safety issuesExplain fire safety equipment and emergency proceduresDescribe first aid measures for burns, wound, chokingDescribe the sources of food contaminationIdentify sources of chemical food contaminationIllustrate how to manage pest in a kitchen settingDemonstrate appropriate personal hygiene for the workplaceIllustrate proper personal health practices to avoid the spread of foodborne illnessExplain the purpose of the HACCP systemOutline the processes of monitoring, corrective action, record keeping, and verificationSummarize the steps in safely receiving and storing foodExplain how to properly clean, and sanitize, and store dishes and glasswareExplain the roles of the different stations in a professional kitchenCategorize the different types of Professional receiving and storage equipmentExplain the Maintenance and sanitation preparation equipmentCompare the uses of different types of clean- up equipmentIdentify the uses of hot food holding equipmentEvaluate the uses of service equipmentCategorize Knives by their specific tasksDemonstrate basic knife skillsExplain proper knife safety and storageSelect appropriate tools and Smallwares for specific tasksIllustrate proper Smallwares cleaning and sanitationList the main types of salads serves during a mealOutline the preparation techniques for salad greensDescribe the different types of salad dressingsSummarize the steps to make deferent types of cold salad

Identify different types of sandwichesDistinguish between various breads and spreads for sandwichesSelect appropriate sandwich fillingsOutline the steps in making and plating different types of hot sandwichesExplain the procedure for making various types of cold sandwichesGive examples of breakfast protein choices and their characteristicsExplain how to prepare breakfast meatsDescribe at least five ways to cook eggsList the food Items commonly served in quick-service breakfastsCategorize the different types of breakfast quick breads and cereals

Kitchen Assistant I, the student will be prepared to work under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. In year 1 the student will be introduced to the professional working of a commercial kitchen. The student will learn safety and sanitation principles.

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