ERIC ED529471: 2006 Mississippi Curriculum Framework: Secondary Culinary and Related Foods Technology. (Program CIP: 20.0401 - Institutional Food Workers & Admin)

2006·0.54 MB·English

by  ERIC

1
2006 Mississippi Curriculum Framework

Secondary Culinary and Related Foods Technology
(Program CIP: 20.0401 – Institutional Food Workers & Admin)

Direct inquiries to
Program Coordinator
Family and Consumer Sciences
Office of Vocational Education and Workforce
Development
Mississippi Department of Education
P.O. Box 771
Jackson, MS 39205
[phone]

Patty Jenkins
Instructional Design Specialist
Research and Curriculum Unit
P.O. Drawer DX
Mississippi State, MS 39762
[phone]
[email protected]
Additional copies
Research and Curriculum Unit for Workforce Development
Vocational and Technical Education
Attention: Reference Room and Media Center Coordinator
P.O. Drawer DX
Mississippi State, MS 39762
http://cia.rcu.msstate.edu/curriculum/download.asp
[phone]
Published by
Office of Vocational Education and Workforce
Development
Mississippi Department of Education
Jackson, Mississippi 39205

Research and Curriculum Unit for Workforce Development
Vocational and Technical Education
Mississippi State University
Mississippi State, Mississippi 39762
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The Mississippi Department of Education, Office of Vocational Education and Workforce
Development does not discriminate on the basis of race, color, religion, national origin, sex, age,
or disability in the provision of educational programs and services or employment opportunities
and benefits. The following office has been designated to handle inquiries and complaints
regarding the non-discrimination policies of the Mississippi Department of Education: Director,
Office of Human Resources, Mississippi Department of Education, 359 North West Street, Suite
359, Jackson, Mississippi 39201, [phone].

Secondary Culinary and Related Foods Technology
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Acknowledgments

Writing Team Linda Durand, Greenville Vocational Complex, Greenville,
MS
Lanell Early, West Point Vocational Complex, West Point,
MS
Becky Jolly Wood, Moss Point High School, Moss Point,
MS

RCU Staff Patty Jenkins – Instructional Design Specialist

MDE Staff Bill McGrew, Division Director, Division of Curriculum
Development & Program Coordination

Professional Curriculum Greenville Vocational Complex, Culinary and Related Food
Advisory Team Technology Advisory Committee
Mike Cashion, Executive Director, Mississippi Restaurant
Association
Moss Point High School, Culinary and Related Food
Technology Advisory Committee
West Point Vocational Complex, Culinary and Related Food
Technology Advisory Committee

Standards in this document are based on information from the following organizations:

Guidelines for ProStart© National Restaurant Association materials used with
Certification permission.

Guidelines for ServSafe© National Restaurant Association materials used with
Certification permission.

Academic Standards Mississippi Department of Education Subject Area Testing
Program

Workplace Skills for the 21st Secretary’s Commission on Achieving Necessary Skills
Century

National Educational Reprinted with permission from National Educational
Technology Standards for Technology Standards for Students: Connecting
Students Curriculum and Technology, copyright © 2000, ISTE
(International Society for Technology in Education),
1.800.336.5191 (U.S. & Canada) or 1.541.302.3777
(International), [email protected], www.iste.org. All rights
reserved. Permission does not constitute an endorsement
by ISTE.
Secondary Culinary and Related Foods Technology
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Foreword

Secondary vocational-technical education programs in Mississippi are faced with many
challenges resulting from sweeping educational reforms at the national and state levels. Schools
and teachers are increasingly being held accountable for providing true learning activities to
every student in the classroom. This accountability is measured through increased requirements
for mastery and attainment of competency as documented through both formative and summative
assessments.

The courses in this document reflect the statutory requirements as found in Section 37-3-49,
Mississippi Code of 1972, as amended (Section 37-3-46). In addition, this curriculum reflects
guidelines imposed by federal and state mandates (Laws, 1988, ch. 487, §14; Laws, 1991, ch.
423, §1; Laws, 1992, ch. 519, §4 eff. from and after July 1, 1992; Carl D. Perkins Vocational
Education Act III, 1998; and No Child Left Behind Act of 2001).

Each secondary vocational-technical course consists of a series of instructional units which focus
on a common theme. All units have been written using a common format which includes the
following components:

• Unit Number and Title
• Suggested Time on Task - An estimated number of clock hours of instruction that should be
required to teach the competencies and objectives of the unit. A minimum of 140 hours of
instruction is required for each Carnegie unit credit. The curriculum framework should
account for approximately 75-80 percent of the time in the course.
• Competencies and Suggested Objectives
• A competency represents a general concept or performance that students are expected to
master as a requirement for satisfactorily completing a unit. Students will be expected to
receive instruction on all competencies.
• The suggested objectives represent the enabling and supporting knowledge and
performances that will indicate mastery of the competency at the course level.
• Suggested Teaching Strategies - This section of each unit indicates strategies that can be used
to enable students to master each competency. Emphasis has been placed on strategies which
reflect active learning methodologies. Teachers should feel free to modify or enhance these
suggestions based on needs of their students and resources available in order to provide
optimum learning experiences for their students.
• Suggested Assessment Strategies - This section indicates strategies that can be used to
measure student mastery. Examples of suggested strategies could include rubrics, class
participation, reflection, and journaling. Again, teachers should feel free to modify or
enhance these suggested assessment strategies based on local needs and resources.
Secondary Culinary and Related Foods Technology
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• Integrated Academic Topics, Workplace Skills, Technology Standards, and Occupational
Standards - This section identifies related academic topics as required in the Subject Area
Assessment Program (SATP) in Algebra I, Biology I, English II, and U. S. History from
1877, which are integrated into the content of the unit. It also identifies the general
workplace skills as identified in the Secretary’s Commission on Achieving Necessary Skills
(SCANS) report as being critical for all workers in the 21st Century. In addition, national
technology standards and occupational skills standards associated with the competencies and
suggested objectives for the unit are also identified.
• References - A list of suggested references is provided for each unit. The list includes some
of the primary instructional resources that may be used to teach the competencies and
suggested objectives. Again, these resources are suggested and the list may be modified or
enhanced based on needs and abilities of students and on available resources.

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Table of Contents

Acknowledgments............................................................................................................................3
Foreword..........................................................................................................................................4
Program Description........................................................................................................................8
Course Outline.................................................................................................................................9
Culinary and Related Foods Technology I....................................................................................11
Unit 1: Introduction...................................................................................................................11
Unit 2: Basic Customer Service................................................................................................20
Unit 3: Food Safety and Sanitation...........................................................................................25
Unit 4: Workplace Safety and Security....................................................................................37
Unit 5: Culinary Basics.............................................................................................................43
Unit 6: Foodservice Equipment................................................................................................49
Unit 7: Nutrition........................................................................................................................54
Unit 8: Breakfast Foods, Dairy, and Sandwiches.....................................................................61
Unit 9: Human Resources.........................................................................................................66
Unit 10: Salads and Garnishes..................................................................................................71
Unit 11: Culinary Math.............................................................................................................76
Unit 12: Fruits and Vegetables.................................................................................................82
Unit 13 Controlling the Cost of Food.......................................................................................90
Culinary and Related Foods Technology II.................................................................................101
Unit 1: Orientation..................................................................................................................101
Unit 2: Culinary History.........................................................................................................108
Unit 3: Potatoes and Grains....................................................................................................119
Unit 4: Advanced Customer Service.......................................................................................127
Unit 5: Desserts and Baked Goods.........................................................................................133
Unit 6: Culinary Marketing.....................................................................................................137
Unit 7: Purchasing and Inventory...........................................................................................142
Unit 8: Meat, Poultry, and Seafood........................................................................................149
Unit 9: Culinary Accounting Practices...................................................................................156
Unit 10: Stocks, Sauces, and Soups........................................................................................161
Unit 11: Customer Communications......................................................................................166
Unit 12: Tourism.....................................................................................................................173
Unit 13: The Lodging Industry...............................................................................................179
Recommended Tools and Equipment..........................................................................................185
Student Competency Profile for Culinary and Related Foods Technology I..............................189
Student Competency Profile for Culinary and Related Foods Technology II.............................191
Appendix A: Industry Certifications............................................................................................193
Appendix B: Academic Standards...............................................................................................196
Appendix C: Workplace Skills for the 21st Century....................................................................203
Appendix D: National Educational Technology Standards for Students.....................................204
Appendix E: Assessment Rubrics................................................................................................205
Poster Assessment Rubric.......................................................................................................205
Written Report Assessment Rubric.........................................................................................206
Presentation Assessment Rubric.............................................................................................207
Web Site Search Checklist......................................................................................................208
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Role-Play or Skit Assessment Rubric.....................................................................................209
Group Work Assessment Rubric............................................................................................210
Business Letter Assessment Rubric........................................................................................211
Resume Assessment Rubric....................................................................................................212
Portfolio Assessment Rubric...................................................................................................213
Case Study Assessment Rubric...............................................................................................214
Checklist for Hand Washing Proficiency...............................................................................215
Checklist for Measuring Temperatures...................................................................................216
Checklist for the Steps of HACCP..........................................................................................217
Checklist for Proper Serving Techniques...............................................................................218
Checklist for Proper Cooling Procedures...............................................................................219
Checklist for Manually Cleaning and Sanitizing Equipment.................................................220
Checklist for Fire Extinguisher...............................................................................................221
Checklist for Spills, Ladder, Lifting, Carrying, and Knives...................................................222
Checklist for Identification of Components of a Standardized Recipe...................................224
Checklist for Weights and Measures......................................................................................225
Checklist for Mise En Place....................................................................................................226
Checklist for Knife Cuts.........................................................................................................227
Food Preparation Lab Assessment Rubric..............................................................................228
Prepared Food Assessment Rubric.........................................................................................229
Checklist for Hand Tool Assessment Rubric..........................................................................230
Interview Assessment Rubric.................................................................................................231
Group Participation Assessment Rubric.................................................................................232
Checklist for Potatoes.............................................................................................................233
Checklist for Potato Preparation.............................................................................................234
Checklist for Grains and Legumes..........................................................................................235
Checklist for Service Staff......................................................................................................236
Checklist for Baking Ingredients............................................................................................237
Checklist for Purchase Orders................................................................................................238

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Program Description

Culinary and Related Foods Technology is a two-year classroom and hands-on instructional
program that prepares students for employment or continuing education in the foodservice
industry. This program of study was written to incorporate the National Restaurant Associations
(NRA) ProStart© Learning Objectives. Any student who successfully completes this program and
the mentoring requirements of the NRA can take the National ProStart© Certificate of
Achievement exam. This is a national certification program recognized throughout the food
service industry.

Culinary and Related Foods Technology I is the first year of the program. Food preparation
techniques covered in the first year are breakfast foods, dairy, sandwiches, salads, garnishes,
fruits, and vegetables. Management skills emphasized are basic customer service, food safety
and sanitation, workplace safety and security, culinary basics, equipment, nutrition, human
resources, math, and controlling food cost. Mastery of the competencies listed in the food safety
and sanitation unit will prepare the student to take the NRA’s ServSafe© exam to become
ServSafe© Food Safety certified. As of January 1, 1999, every food service establishment in
Mississippi must have a full-time certified food manager employed in order to meet the FDA
Food Code requirements. Students are encouraged to take this exam.

Culinary and Related Food Technology II is a continuation of the emphasis on management and
food preparation. Management topics include marketing, accounting, purchasing, inventory, and
advanced customer service. Food preparation techniques covered include potatoes, grains,
desserts, baked goods, meat, poultry, seafood, stocks, sauces, and soups. An exploration of
culinary history is also included in year two.

This program was designed to articulate to postsecondary Food Production, Hotel and Restaurant
Management, and Culinary Arts.

Industry standards are based on the National Restaurant Association ProStart© Certification and
the National Restaurant Association ServSafe© Certification.
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Course Outline

Culinary and Related Foods Technology I
Course CIP Code: 20.0401

Course Description: This course provides basic instruction to prepare an individual for
employment or continued education in the food industry. (2 – 2 ½ Carnegie units, depending
upon time spent in the course).

Unit Title Hours
1 Introduction 10
2 Basic Customer Service 15
3 Food Safety and Sanitation 30
4 Workplace Safety and Security 15
5 Culinary Basics 20
6 Foodservice Equipment 15
7 Nutrition 15
8 Breakfast Foods, Dairy, and Sandwiches 25
9 Human Resources 10
10 Salads and Garnishes 25
11 Culinary Math 15
12 Fruits and Vegetables 10
13 Controlling the Cost of Food 10

Secondary Culinary and Related Foods Technology
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Culinary and Related Foods Technology II
Course CIP Code: 20.0491

Course Description: This course is the second year of training to prepare an individual for
employment or continued education in the food industry. (2 – 2 ½ Carnegie units, depending
upon time spent in the course).

Unit Title Hours
1 Orientation 10
2 Culinary History 15
3 Potatoes and Grains 25
4 Advanced Customer Service 15
5 Desserts and Baked Goods 25
6 Culinary Marketing 15
7 Purchasing and Inventory 15
8 Meat, Poultry, and Seafood 25
9 Culinary Accounting Practices 15
10 Stocks, Sauces, and Soups 25
11 Customer Communications 10
12 Tourism 10
13 The Lodging Industry 10

Secondary Culinary and Related Foods Technology