Culinary Arts 1

  • Prerequisite Course(s): Foods 1
  • High School Credit = 1/2 credit per semester (Postsecondary credit = 0)
  • This course will be offered: every year
  • Pathway (Optional): Restaurants and Food/Beverage Services
  • Career Cluster Area: Hospitality & Tourism
  • Source of Occupational Skills Standards: Alaska Family and Consumer Science (AKFCS)
  • Eligibility for Nationally Recognized Skill Certificate(s)/State License? No
  • Tech Prep: No
  • Is this course brokered through another institution or agency? No
  • Course Description: This course is designed to introduce students to occupational food service. Emphasis is placed on learning and practicing job and work place skills.
  • Content Headings/Topics
    1. Workplace skills
    2. Safety and sanitation
    3. Standardized quantity recipes
    4. Weights and measures
    5. Portion and cost control
    6. Recipe adjustment
    7. Menu planning
    8. Table setting and service
    9. Quantity food preparation
    10. Food service industry
    11. Career exploration
Performance Standards (Learner Outcomes)Specific Occupational Skills StandardsAlaska Reading, Writing, Math, Science Performance StandardsAlaska Content StandardsAlaska Employability StandardsAlaska Cultural StandardsAll Aspects of IndustryAssessments
1. Describe and model effective workplace skills: communication, decision making, collaboration, team building, and problem solving.AKFCS E3LA AA5C4 D6Work HabitsLab Assignments
2. Explain the causes of food-borne illnesses and ways to prevent them.AKFCS C7LA DC3Health / SafetyOral Presentation
3. Practice correct sanitation and safety procedures.AKFCS C7HL AA6C3Health / SafetyLab Assignment
4. Define and identify the advantages of a “standardized recipe.”AKFCS C10LA DPre / Post Test
5. Identify, describe, and model the parts of a standardized quantity recipe and how to use it.AKFCS C10PlanningPre / Post Test
6. Identify the measures of volume and weight and the equipment used for each.AKFCS C10A1.4.4Math ETechnical SkillsPre / Post Test
7. Describe and model the correct ways to measure and weigh ingredients accurately.AKFCS
A2.4.2Math EPre / Post Test
8. Discuss why portion control is important and some problems that may occur due to a lack of it.AKFCS
PlanningClassroom Discussion
9. Describe and model correct food portioning methods.AKFCS
A2.4.3Math EPre / Post Test
10. Calculate food costs accurately.AKFCS
A2.4.3Math ETechnical SkillsLab Assignment
11. Adjust recipes accuratelyAKFCS
Math ETechnical SkillsLab Assignment
12. List the typical meal patterns and explain the basic principles of planning them.AKFCS
W4.3 W4.4PlanningLab Assignment
13. Prepare a luncheon menu.AKFCS
W4.3 W4.4D3PlanningLab Assignment
14. Describe and model how to set and serve a luncheon and dinner table.AKFCS
D3Pre / Post Test
15. Describe and model quantity food preparation techniques.AKFCS
Pre / Post Test
16. List and define the major types of food service operations.AKFCS
W4.3 W4.4B2ManagementLab Assignment
17. Explain the advantages and disadvantages of working in the food service industry.AKFCS E7LA DB2D6 E7LaborClassroom Discussion
18. Use a variety of information sources to research food service careers and education / training.AKFCS E9R4.10B4B4Technical SkillsClassroom Discussion

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