Grades 9 To 12 Culinary Arts - Province Of Manitoba
Grades 9 to 12Culinary ArtsManitoba Technical-VocationalCurriculum Frameworkof Outcomes
Gr ades 9 to 12Culinary ArtsManitoba Technical-Vocational CurriculumFramework of Outcomes2014Manitoba Education and Advanced Learning
Manitoba Education and Advanced Learning Cataloguing in Publication DataGrades 9 to 12 culinary arts [electronic resource] : Manitobatechnical-vocational curriculum framework of outcomesIncludes bibliographical references.ISBN: 978-0-7711-5687-81. Culinary arts—Study and teaching (Secondary)—Manitoba.2. Industrial arts—Study and teaching (Secondary)—Manitoba.3. Technical education—Manitoba—Curricula.4. Vocational education—Manitoba—Curricula.I. Manitoba. Manitoba Education and Advanced Learning.694.0712Copyright 2014, the Government of Manitoba, represented by the Minister ofEducation and Advanced Learning.Manitoba Education and Advanced LearningSchool Programs DivisionWinnipeg, Manitoba, CanadaEvery effort has been made to acknowledge original sources and to complywith copyright law. If cases are identified where this has not been done, pleasenotify Manitoba Education and Advanced Learning. Errors or omissions will becorrected in a future edition.Any websites referenced in this document are subject to change. Educatorsare advised to preview and evaluate websites and online resources beforerecommending them for student use.This resource is available on the Manitoba Education and AdvancedLearning website at www.edu.gov.mb.ca/k12/cur/teched/sy tech program.html .Available in alternate formats upon request.
ContentsAcknowledgementsvTechnical-Vocational Education Overview1Culinary Arts Overview1Introduction1Trade Safety Awareness Manual2Level 1 Apprenticeship for Cookfrom Apprenticeship Manitoba2Goals and General Learning Outcomes (GLOs)3Guide to Reading Culinary Arts Goals andLearning Outcomes5Specific Learning Outcomes (SLOs)6Course Descriptions6Curriculum Implementation Dates8Grades 9 to 11 Culinary Arts General and SpecificLearning Outcomes by Goal9Goal 1: Describe and apply appropriate sanitation,health, and safety practices as they relate to theculinary arts.11Goal 2: Demonstrate the safe and appropriateoperation, cleaning, and maintenance ofkitchen equipment and cooking utensils.24Goal 3: Demonstrate the appropriate receiving,handling, quality assurance, storage,pre-preparation, preparation, and presentationof different types of food and beverage.28Goal 4: Demonstrate an understanding of food,ingredients, recipes, menus, food costing,and nutrition.34Goal 5: Apply the transferable, cross-curricularknowledge and skills, as they relate to theculinary arts (chemistry, English language arts,food science, French, nutrition, mathematics, etc.).418790 Exploration of the Culinary Arts68791 Cooking Principles68792 Garde-Manger68793 Patisserie and Baking6Goal 6: Demonstrate awareness of sustainabilityas it pertains to the culinary arts.448974 Vegetables, Fungi, Starches, andFarinaceous Products7Goal 7: Demonstrate awareness of the ethical andlegal standards that pertain to the culinary arts.458795 Stocks, Soups, and Sauces78796 Breakfast and Dairy7Goal 8: Demonstrate the employability skillsrequired in the culinary arts.468797 Menu Planning and Food Costing78798 Meats, Poultry, Fish, and Seafood7Goal 9: Demonstrate an understanding ofworking conditions and career opportunities inthe culinary arts.47Contentsiii
Goal 10: Demonstrate an understanding of theevolution and technological progression of, andthe emerging trends in the culinary arts.Grade 12 Culinary Arts General and SpecificLearning Outcomes by Goaliv4849Goal 1: Describe and apply appropriate sanitation,health, and safety practices as they relate to theculinary arts.60Goal 2: Demonstrate the safe and appropriateoperation, cleaning, and maintenance ofkitchen equipment and cooking utensils.61Goal 3: Demonstrate the appropriate receiving,handling, quality assurance, storage,pre-preparation, preparation, and presentationof different types of food and beverage.61Goal 4: Demonstrate an understanding of food,ingredients, recipes, menus, food costing,and nutrition.66Goal 5: Apply the transferable, cross-curricularknowledge and skills, as they relate to theculinary arts (chemistry, English language arts,food science, French, nutrition, mathematics, etc.).73Goal 6: Demonstrate awareness of sustainabilityas it pertains to the culinary arts.75Goal 7: Demonstrate awareness of the ethical andlegal standards that pertain to the culinary arts.76Goal 8: Demonstrate the employability skillsrequired in the culinary arts.77Goal 9: Demonstrate an understanding ofworking conditions and career opportunities inthe culinary arts.78Grades 9 to 12 Culinary ArtsGoal 10: Demonstrate an understanding of theevolution and technological progression of, andthe emerging trends in the culinary arts.Bibliography7981
AcknowledgementsManitoba Education and Advanced Learning gratefully acknowledges the contributions of the following individuals in thedevelopment of Grades 9 to 12 Culinary Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes.Writer of First DraftDevelopment Team MembersJoanne Canada SomersAssiniboine Community CollegeChris CoombsSteinbach Regional Secondary SchoolHanover School DivisionRaymond CzaykaKildonan East CollegiateRiver East Transcona School DivisionLarry deVriesCrocus Plains Regional Secondary SchoolBrandon School DivisionJoe LindhorstSturgeon Heights CollegiateSt. James-Assiniboia School DivisionSunshine LaytonWinnipeg Technical CollegeAcknowledgementsv
School Programs Division,Manitoba Education and AdvancedLearning StaffviCarole BilykProject ManagerDevelopment UnitInstruction, Curriculum and Assessment BranchLouise BoissonneaultCoordinatorDocument Production Services UnitEducational Resources BranchDiane CourcellesPublications EditorDocument Production Services UnitEducational Resources BranchJohn FinchActing Coordinator(from September 2013)Technical Vocational Education UnitInstruction, Curriculum and Assessment BranchLynn HarrisonDesktop PublisherDocument Production Services UnitEducational Resources BranchGilles LandryProject LeaderDevelopment UnitInstruction, Curriculum and Assessment BranchDaniel LemieuxConsultantTechnical Vocational Education UnitInstruction, Curriculum and Assessment BranchPeter NarthCoordinator(until September 2013)Technical Vocational Education UnitInstruction, Curriculum and Assessment BranchKen NimchukConsultantTechnical Vocational Education UnitInstruction, Curriculum and Assessment BranchGrades 9 to 12 Culinary Arts
Te c h n i c a l- V o c a t i o n a lEduc at ion Overv iewCulinary Arts OverviewIntroductionIn 2013, Manitoba Education released the documentTechnical-Vocational Education Overview to provide thephilosophical and pedagogical underpinnings for curriculumdevelopment and the teaching of courses in the Senior YearsTechnology Education Program. This overview presentseducators with the vision and goals of technical-vocationaleducation (TVE) in Manitoba.Topics include the following:Grades 9 to 12 Culinary Arts: Manitoba Technical-VocationalCurriculum Framework of Outcomes identifies the goals,general learning outcomes (GLOs), and specific learningoutcomes (SLOs) for nine culinary arts courses. Thisframework is intended for use in all Manitoba schoolsteaching culinary arts courses as part of the Senior YearsTechnology Education Program and it replaces the one titledFood Services.QQcurriculum revitalization and renewalQQcurriculum framework and implementationQQarticulation of programmingQQassessment and reportingsafetyQQQQemployability/essential skills and career developmentQQQQQQsustainable developmentAll courses are intended for students pursuing a career in theculinary industry. They focus on theoretical principles andtheir practical applications. Most courses include outcomesrelated toQQThe TVE curriculum includes Grades 9 to 12 courses in avariety of areas, including culinary arts.QQsanitation, health, and safetythe operation, cleaning, and maintenance of kitchenequipment and cooking utensilsthe receiving, handling, quality assurance, storage, prepreparation, preparation, and presentation of food andbeveragesfood, ingredients, recipes, menus, food costing, andnutritionCross-curricular learning outcomes including, but notlimited to, chemistry, English language arts, French, foodscience, nutrition, physical education/health education, andmathematics are to be integrated into the authentic activitiesof the course.Overview1
Outcomes dealing with the following topics are alsointegrated into most courses:QQsustainabilityQQethical and legal standardsQQemployability skillsQQworking conditions and career opportunitiesQQevolution, technological progression, and emergingtrendsTo receive a Senior Years Technical Education diploma, astudent must complete eight departmentally developedcourses from an approved technical-vocational cluster,together with 16 compulsory credits and six optional credits.The grade level in which the courses are offered are a local,school-based decision, but it is highly recommended that thesequencing of credits align with the following schedule.In the TVE curriculum, the emphasis is on hands-on learningactivities. For instructional purposes, the sequence oflearning outcomes and the learning outcomes included ineach unit of study can vary, based on the learning activitieswithin the course.QQQQ2The curriculum is not sequential. In other words,outcomes might be taught in an order that differs fromthe one in this document.In light of rapidly changing trends in culinary arts,teachers are encouraged to update their activities in orderto meet the needs of students.Grades 9 to 12 Culinary ArtsTrade Safety Awareness ManualApprenticeship Manitoba has developed a Trade SafetyAwareness Unit, whose purpose is to increase studentawareness of trade safety in the workplace. All students,including those in high school, studying a designated trademust complete this seven-hour unit. The outcomes fromthe Trade Safety Awareness Unit have been incorporatedinto Goal 1 of this curriculum. For more information, andto access the Trade Safety Awareness Unit and its tests andother resources, please go to this web page www.gov.mb.ca/tce/apprent/apprentice/trade safety/ .The Trade Safety Awareness Unit’s alphanumericdesignations are located at the end of the frameworkoutcomes. For example, the following SLO is found inGrade 10 Cooking Principles:Explain the S.A.F.E. acronym. (TSA 6)The (TSA 6) indicates that this outcome is taken fromthe Trade Safety Awareness Unit from ApprenticeshipManitoba.Level 1 Apprenticeship for Cook fromApprenticeship ManitobaThe Specific Learning Outcomes (SLOs) in the eightmandatory courses include all of the objectives found inthe Apprenticeship Manitoba Training for Cook Level 1(Revised November 2011). The Apprenticeship objectives’alphanumeric designations are located at the end of the
framework outcomes. For example, the following SLO isfound in Grade 9 Exploration of the Culinary Arts:Define terminology associated with personal hygieneand hygienic practices. (A7.1)The A7.1 found at the end indicates that this outcome istaken from Trade Level Unit Outlines for Level 1 Cook: Unit:A7 Personal Hygiene and Kitchen Sanitation: Objective 1.You will find it on page 10 of that document.In some cases, the Apprenticeship objectives havebeen reworded to make them more consistent with theframework; however, the intention of the outcome isidentical to the Apprenticeship objective. The ApprenticeshipManitoba curriculum documents can be found at www.gov.mb.ca/tce/apprent/apprentice/curriculum .The apprenticeship documents provide necessary,detailed information as well as clarification of the highschool frameworks’ outcomes. Teachers must teach allof the objectives and content found in the apprenticeshipdocuments that are referenced in the frameworks ofoutcomes. This will ensure that students will have metall of the requirements for Level 1 certification fromApprenticeship Manitoba.Those students obtaining an accumulated average of 70% orhigher in the 8 mandatory courses in an accredited CulinaryArts program may have met the requirements for theirLevel 1 Apprenticeship for Cook. Please note that facilitiesalso need to be accredited by the Apprenticeship ManitobaBranch for students to obtain their Level 1 accreditation.For more information on getting trade programs accreditedby Apprenticeship Manitoba, go to www.gov.mb.ca/tce/apprent/educator/apprenticeship school.html .Teachers are encouraged to review the apprenticeshipguidelines provided by the Apprenticeship Branch ofManitoba Entrepreneurship, Training and Trade at www.gov.mb.ca/tce/apprent/index.html .Goals and General Learning Outcomes (GLOs)The Culinary Arts curriculum includes 10 goals, which arebroken down into general learning outcomes, which arefurther broken down into specific learning outcomes.Goal 1: Describe and apply appropriate sanitation, health,and safety practices as they relate to the culinaryarts.GLO 1.1: Demonstrate appropriate personal hygienepractices.GLO 1.2: Demonstrate safe food-handling practices.GLO 1.3: Create and maintain a safe and sanitary workenvironment.GLO 1.4: Demonstrate knowledge of the Trade SafetyAwareness Manual ( www.gov.mb.ca/tce/apprent/apprentice/trade safety/ ).Goal 2: Demonstrate the safe and appropriate operation,cleaning, and maintenance of kitchenequipment and cooking utensils.GLO 2.1: Demonstrate the safe and appropriateoperation, cleaning, and maintenance ofkitchen equipment and cooking utensils.Overview3
Goal 3: Demonstrate the appropriate receiving, handling,quality assurance, storage, pre-preparation,preparation, and presentation of different typesof food and beverage.GLO 3.1: Demonstrate the appropriate receiving,handling, quality assurance, and storage ofdifferent types of food and beverage.GLO 3.2: Demonstrate the appropriate pre-preparation(mise en place), preparation, andpresentation of different types of food andbeverage.Goal 4: Demonstrate an understanding of food,ingredients, recipes, menus, food costing, andnutrition.GLO 4.1: Demonstrate an understanding of thecharacteristics of foods and ingredients,and how these characteristics are used toprepare food, and design recipes and menus.GLO 4.2: Demonstrate an understanding of recipes,menus, and food costing.GLO 4.3: Demonstrate an understanding of nutrition.Goal 5: Apply the transferable, cross-curricular knowledgeand skills, as they relate to the culinary arts(chemistry, English language arts, food science,French, nutrition, mathematics, etc.).GLO 5.1: Read, interpret, and communicateinformation.GLO 5.2: Apply mathematics knowledge and skillsrelevant to the culinary arts.GLO 5.3: Apply chemistry knowledge and skills relevantto the culinary arts.4Grades 9 to 12 Culinary ArtsGoal 6: Demonstrate awareness of sustainability as itpertains to the culinary arts.GLO 6.1: Describe the culinary arts industry’ssustainability practices and impact on theenvironment.Goal 7: Demonstrate awareness of the ethical and legalstandards that pertain to the culinary arts.GLO 7.1: Identify and follow the ethical and legalstandards that pertain to the culinary arts.Goal 8: Demonstrate the employability skills required inthe culinary arts.GLO 8.1: Demonstrate fundamental employabilityskills.Goal 9: Demonstrate an understanding of workingconditions and career opportunities in theculinary arts.GLO 9.1: Demonstrate an understanding of workingconditions and career opportunities in theculinary arts.Goal 10: Demonstrate an understanding of the evolutionand technological progression of, and theemerging trends in the culinary arts.GLO 10.1: Demonstrate an understanding of theevolution and technical progression of, andthe emerging trends in the culinary arts.
Guide to Reading the Culinary Arts Goals and Learning OutcomesCourse code8790Exploration of theCulinary Arts (9)15S / 15E / 15M10S / 10E / 10M8791CookingPrinciples (10)20S / 20E / 20MCourse name8792Garde-Manger(11A)30S / 30E / 30M8793Patisserie andBaking (11B)30S / 30E / 30M8794Vegetables,Fungi, Starches,and FarinaceousProducts (11C)30S / 30E / 30MGoal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment andcooking utensils.General learningoutcome (GLO):First digit indicatesgoal number;second digitindicates individualGLOGLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cookingutensils.10.2.1.111A.2.1.1 Demonstratethe safe andappropriate operationand/or use of gardemanger tools andequipment.11B.2.1.1 Demonstratethe safe andappropriate operationand/or use of tools andequipment associatedwith patisserie andbaking.9.2.1.2 Demonstratethe safe andappropriate cleaningand maintenance ofkitchen equipment andcooking utensils.10.2.1.211A.2.1.2 Demonstratethe safe andappropriate cleaningand maintenance of theequipment and utensilsused in the preparationof garde-mangerproducts.11C.2.1.2 Demonstrate11B.2.1.2 Demonstratethe safe andthe safe andappropriate cleaningappropriate cleaningand maintenance of theand maintenance of theequipment and utensilsequipment Course.Goal.GLO.SLOand utensilsused in the preparationused in the preparationof vegetables,of patisserie andfungi, starches, andbaking.farinaceous products.9.2.1.3 Defineterminology associatedwith kitchen tools andequipment. (A6.1)10.2.1.311A.2.1.311B.2.1.3Indicates SLOfrom previouscourse is repeatedin this courseSpecific learningoutcome (SLO)statements definewhat students areexpected to achieveby the end of thecourse9 to 12 Culinary ArtsGoal statement11C.2.1.1 Demonstratethe safe andappropriate operationand/or use of kitchenequipment, containers,and cooking utensilsused in the preparationof vegetables,fungi, starches, andfarinaceous products.9.2.1.1 Identify anddemonstrate thesafe and appropriateoperation and/or useof kitchen equipment,containers, and cookingutensils used in thepreparation of food hanumericGrades24 designationGrade/level11C.2.1.3Overview5
Specific Learning Outcomes (SLOs)8791 Cooking PrinciplesGrades 9 to 12 Culinary Arts: Manitoba Technical-VocationalCurriculum Framework of Outcomes identifies specific learningoutcomes (SLOs) for use in all Manitoba schools teachingthe Grades 9 to 12 culinary arts courses as part of the SeniorYears Technology Education Program. Specific learningoutcome statements define what students are expected toachieve by the end of the course.It is essential for students to learn and to demonstrate safetypractices and employability skills; therefore, some SLOsrelated to safety and to employability skills are repeated inall the courses.Course Descriptions8790 Exploration of the Culinary Arts15S/15E/15M10S/10E/10MThis is an optional course intended for students wishingto explore the culinary arts. The emphasis is on hands-onactivities. Students are introduced to sanitation and safety;tools and equipment; knife handling and safety; and generalpreparation procedures for different types of food andbeverage.6Grades 9 to 12 Culinary ArtsThis course is intended for students wishing to pursuethe Culinary Arts. Curriculum content focuses on anintroduction to the Culinary Arts. The emphasis is onhands-on activities. Students learn the specifics of sanitationand safety in a commercial kitchen. They also learn abouttools and equipment, knife handling and safety, andgeneral preparation procedures for different types offood and beverage. The course provides information andpractical experience on the effects of heat on food; settingup workstations; cooking terms and methods; principlesfor seasoning and flavouring; and how to read and followrecipes. Students will practice measurement and scalingtechniques.8792 Garde-MangerCourse titles, descriptions, and codes for the nine culinaryarts courses follow. For an explanation of the codes, referto the Subj
The TVE curriculum includes Grades 9 to 12 courses in a variety of areas, including culinary arts. Cu l i n a r y ar t s oV e r V i e w Introduction Grades 9 to 12 Culinary Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning
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