Culinary Arts Curriculum Progression chart 17-18



Careers/ProfessionalismSafety/SanitationKnife Skills/ EquipmentWeights/ Measures/ CostingSoups/Stocks/SaucesCooking MethodsCulinary 1History/TrendsEmp. SkillsDress codeTeam workProfessional OrganizationsIntro to portfolio/resumeApplying for your first jobStandard 1.0 and 3.0SafeStaffHazard ControlFirst AidSlips, falls, BurnsWaste, Disposal, recycleMSDSHACCPPersonal HygieneTDZCleaning /Sanitizing Standard 2.0Parts of a KnifeKnife SafetyTypes of KnivesIdentify, Use and Care of kitchen tools and equipmentStoves, Ovens, SinksStandard 4.0 and 5.0Standard weights/measuresLiquid measurementsDry measurementsCupsSpoonsWater DisplacementStandardized RecipesStandard 4.0 and 5.0Intro-Veg stockClear soups (veg soup)Thick soups (broccoli)Thickening agentsVeloute (mother sauce)Standard 6.0Moist & Dry BoilingPoachingDry CookingBakingStandard 7.0Culinary 2Food service & Hospitality OccupationsF. S. Hospitality trainingBrigadePS IFOH/ BOH dutiesCustomer serviceTeamworkMeal servicesWork stationsStandard 9.0LiftingReceiving & StoringTransporting, HoldingCooling/ReheatingPest ControlFood Borne IllnessCross contaminationAllergensStandard 8.0Knife cuts (diagonal, dice, Julienne)Fruits & VeggiesScales – digital, balance, springWater DisplacementVariety of StocksMother sauces- 5Derivatives – 5Clear soups – 2Thick soups - 5Combination cookingSteamingRoastingBakeDeep fryingBraising5 Senses5 TastesInfluence’s on likes & dislikes Taste/Aroma/FlavorsFruits & VeggiesStandard 10.0Culinary 3InterviewsPortfoliosResumeEntrepreneurshipPersonal Care PlanManagement SkillsStandard 14.0 and 18.0ServesafeOHSAADAStandard 19.0 Volume CutsTourneyFlutingSpeed & EfficiencyPortion Control Utilize costing proceduresWater DisplacementQuality Control Monitoring InventoryStandard 15.0ConsumesButter SaucesCompound butterBisqueStandard 16.0/17.0GrillingSous VideStewing Standard 17.0Advanced BakingMolecularAdvanced CulinarySafety Catering jobsMolecularManagementPS IIStarchesProtein Fruits/VegBakingNutritionGlobal CuisineCulinary 1Knife skills w/ potatoesFresh pasta Demo Dry pasta how to cookTaste between Dry & freshEggsDeli meatsBacon, SausageDairyKnife Skills: potatoes, carrotsIntro 7 vegetable cooking Intro summer fruitsFermentation – yeast doughsLeavening agents – Breakfast foods (pancakes, waffles, biscuits)Sugar & fats – Cookies & Batters – muffinsStandard 7.0N/AN/ACulinary 2PoultryBeefIntro to fish & SeafoodReview Egg CookeryStandard 10.0Platter presentation & LayoutGM techniquesQuality Standards for all stationsVisual appeal plating foodAcids & BasesStandard 10.0/11.0Holiday / Special occasion baking Catering ConcessionsEssential nutrientsFood LabelsDietary needsLipidsUSDA guidelinesStandard 12.0Identify World Cuisines5 Regions of U.S.History/Culture Regional cookingCultural menusExamine CompetitionsStandard 13.0Culinary 3FabricationCharcuterie JerkyDehydrationStandard 16.0/17.0Standard 16.0Advanced BakingAdvanced CulinaryManagement ................
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