food service - sdcoe.net aligned documents/f… · web viewsan diego county office of education....

San Diego County Office of EducationYear: 2013-14 Regional Occupational Program Date Printed: 10/03/2012

Date Reviewed: Course Outline/Competencies

Course # - 442005 Food Service Approved Hours: 630District - 49 Ramona High School / Montecito High School Area: NorthSubmitted by: Laurie Ivers, Nancy Taber Date: 10/03/2012

Outline Hours Competencies Curriculum

StandardsMention – MReinforce – R

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Assessment

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I. SAFETY MEASURES A. Equipment use B. Common hazards C. First aid measures D. Employee regulations E. Limiting factors 1. Faculty layout 2. Maintenance of building code Standards F. Fire Hazards 1. Prevention 2. Types 3. Methods of extinguish

20 10 10 HTRB2.1,2.2,2.e,2.4,3.0

T Written test, Demonstration

II. FOOD SANITATION A. Common types of food spoilage and poisoning 1. Food-born diseases 2. Bacterial food intoxication 3. Metal and chemical food poisoning B. Daily sanitary habits C. Food preservation D. Temperature and control

20 20 20 1.KITCHEN HELPER OR DISHWASHER – The studentA. Sweeps and mops floorsB. Washes TablesC. Washes pots, pans and silverD. Scrapes food form dirty dishes

FSD&N-A3.0,A3.1,A3.2,A3.3 B3.0

T (8) PS: 6c Modeling, demonstration

III. RECIPE CONVERSION A. Identity " working factor"

35 10 10 2. COOK (HOTEL AND RESTAURANT) – The student

HTR:B6.1 (7)M1.2,1.3,1.6,1.7,2.2,2.1,2.5,

T TestDemonstration

FSH: Food, Service & Hospitality PS: Physical Science HTR: Hospitality, Tourism & Recreation, FDN Food Science, Dietetics, and Nutrition ,R Reading, WS Writing Strategies, NS Number Sense MR: Mathematical Reasoning






Teach – T

Assessment

Reg CC CVE CTECore

Academic


20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


B. Mathematical calculation 1. Ratio 2. Use of decimal point a. Multiplication b. Reading fractions 3. Multiplication of WF by listed Ingredients a. Whole number answers b. Fractional number answers 4. Using converted answer in a recipe C. Quantity adjustments

A. Measures and mixes ingredients according to recipe

B. Bakes, roasts, broils and steams meats, fish, vegetables and other foods.

C. Seasons food during mixing or cooking.

D. Observes and tests food being cooked by tasting, smelling and testing with fork.

E. Adding gravies, sauces and garnishes to servings.

F. Supervises other cooks and kitchen FSH: Food, Service & Hospitality PS: Physical Science HTR: Hospitality, Tourism & Recreation, FDN Food Science, Dietetics, and Nutrition ,R Reading, WS Writing Strategies, NS Number Sense MR: Mathematical Reasoning






Teach – T

Assessment

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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


1. Limiting factor definition 2. Finding WF for quantity adjustments a. Division of numbers b. Reading whole numbers and fraction 3. Calculation of ingredients with limiting factor D. Serving size adjustment 1. Portion size ratio calculation 2. Determine new WF 3. Calculation ingredients

employees.G. Washes, peels, cuts and shreds

vegetables and fruits to prepare for use.

H. Prepares chicken and fish.I. Cuts, trims and bones meat prior to

cookingJ. Bakes bread, rolls, cakes and pastriesK. Substitutes for and relieves or assists

other cooks during emergencies of rush periods.

HTR:B6.1







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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


for serving size adjustment

IV. TOOLS, EQUIPMENT, AND UTENSILS A. Contrast to house hold equipment 1. Size

20 10 10 3. PANTRY GOODS MAKER – The studentA Prepares salads, appetizers, filling

and other cold dishes.B. Prepares vegetables, fruits,

FSH10.7 T (7)M 2.3 TestDemonstrate







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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


2. Cost 3. Maintenance B. Identification and specifications 1. Hand tools 2. Electrical equipment 3. Utensils 4. Measuring tools 5. Cleaning tools C. Operating procedures 1. Preparation for use 2. Multiple uses of equipment, tools and utensils

ingredients for salads, cold plates and garnishes.

C. Carves and slices meats and cheeses.

D. Portions and arranges food on serving dishes.

E. Prepares fruit, seafood cocktails and hors d'oeuvres.

F. Measures and mixes ingredients for salad dressings, cocktail sauces, gelatin salads, cold desserts and waffles

G Prepares breakfast and dessert fruits. FSHB7.0FSH: Food, Service & Hospitality PS: Physical Science HTR: Hospitality, Tourism & Recreation, FDN Food Science, Dietetics, and Nutrition ,R Reading, WS Writing Strategies, NS Number Sense MR: Mathematical Reasoning






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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


3. Cleaning stainless steel 4. Safety factors

H. Portions fruit sauces and juices.I. Serves food to waiters, waitress

V. INGREDIENTS PREPARATION FOR RECIPES A. Basic weights and measurements 1. Scales 2. Measuring devices B. Reading weights and Measurements

20 10 10 4. Counter Attendant ( Cafeteria) – The studentA. Serves salads, vegetables, meat and

breads. B Ladles soups and sauces. C. Portions dessertsD. Adds relishes and garnishes.E. Scrubs and polishes counters and

steam tables.F. Replenishes foods at serving stations.

HTR B6.4

T (7)M2.1,2.2,2.32.8,

DemonstrationTest







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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


VI. DINING ROOM DUTIES A. Business B. Table Waiting C. Counter Waiting D. Hosting/Hostessing/Cashiering E. D.R. Supervising

35 40 40 5. WAITER/WAITRESS (INFORMAL) – The studentA. Serves food in dining establishmentB. Presents menusC. Answers questions.D. Makes suggestions regarding food

and service.E. Writes orders on checks or

memorizes them.

6. CAFÉTERIA ATTENDANT – The studentA. Carries trays from food counters to

FSH B12.4B12.5

T (7)MR2.7 TestPresentation







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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


tablesB. Carries dirty dishes to kitchenC. Sets tables with clean linens, sugar

bowls and condimentsD. Washes tablesE. Wraps silver in napkinsF. Circulates and serves coffee.

VII. FOOD SERVICE ORGANIZATION A. Kitchen Department B. Dining Room Dept. C. Bar Department D. Catering Dept.

25 5 5 7. COOK1 (SHORT ORDER) – The studentA. Prepares and cooks to order foods

requiring short preparation timeB. Fills orders from steam tables.C. Prepares sandwiches, salads and

FDN A2.2,2.3

T (8)R2.0 Perform







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20 10 10 HTRB2.1,2.2,2.e,2.4,3.0


E. Business Dept. beverages. D. Serves meals to patrons over counter.

VIII. TYPES OF FOOD SERVICE ORGANIZATION A. Deli shop B. Pizza Shop C. Bakery D. Coffee shop E. Steak and seafood house F. Cafeteria G. Continental Restaurant H. Fast food and take out

20 5 5 8. DINING ROOM ATTENDANT – The studentA. Carries dirty dishes from dining room

to kitchen.B. Replaces soiled tableclothsC. Sets tables with silverware and

glassware.D. Replenishes supply of clean linens,

silverware, glassware and dishes.E. Supplies service bar with food.

FDN A7.1A3.1

T DemonstrationTest







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I. Institutional F. Serves ice water and butter.G. Cleans and polishes glass shelves

and doors of service bars and equipment.

H. Makes coffee and fills fruit dispensers.

I. Runs errands.J. Delivers food orders.

IX. MENU DECISION A. Breakfast B. Lunch C. Dinner D. Ethnic E. Special diet F. Institutional G. Pricing and costing

35 15

15 9. WAITER/WAITRESS – The studentA. Takes orders from customersB. Accepts payment or writes charge

slip.C. Brews coffeeD. Serves meals to patrons.

FSH B9.19.29.39.49.5

T TestDemonstration Oral presentation

X. HUMAN RELATIONS A. Self-awareness B. Cultural/ethnic awareness C. Intergroup relationship D. Conflict and resolution

35 5 5 10. WORKPLACE SKILLS AND BEHAVIOR – The studentA. Works independently and

collaboratively.B. Communicates effectively and

appropriately.C. Performs reliably and responsibly.D. Respects diversity.

FS 9.1,9.2,9.3,9.4,9.5

R (8) R2.1 DemonstrationModeling

XI. FOOD IDENTIFICATION A. Basic four food groups

20 5 5 HTR A4.4,4.2

T (11-12) R2.4

Test Demonstration







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B. Nutritional values C. Staple foods D. Perishable foods E. Special diets

10.5,B 10.1,10.2,10.3

(10) WS 1.0

Lecture

XII. BASIC FOOD PREPARATION A. Soup making B. Salad preparation C. Sauce making D. Roasting E. Frying F. Broiling and grilling G. Baking H. Sandwich making

35 85

85 11. COOK 1 ( SHORT ORDER) – The studentA Prepares and cooks to order foods

requiring short preparation time.B. Fills orders from steam tables . Prepares sandwiches, salads and

beverages.D. Serves meals to patrons over

counter.

FSH B6.1,6.2,6.3,6.4,6.5,6.6

(8)R2.1 Perform and Demonstration

XIII. KITCHEN DUTIES A. Dishwashing and equipment cleaning B. Prep cooking C. Line cooking D. Pantry operating E. Baking F. Kitchen supervising G. Inventory and purchasing

10 70 70 12. COOKS HELPER – The studentA. Prepares vegetables and fruits. B. Dips food in crumbs, flour and batter.C. Stirs and strains soups and saucesD. Weighs and measure ingredients.E. Carries pans, kettles and trays of

food to and from areas.F. Stores food in designated areas

utilizing knowledge of temperature and food spoilage.

G. Cleans work areas, equipment and utensils.

FSH B7.1,7.2,7.3,7.4B11.3

T (7)NS 1.2 Test ShowPlan







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H. Segregates and removes garbage and cleans garbage containers.

I. Distributes supplies, utensils and portable equipment.

V. JOB SEACH INSTRUCTION A. Selecting a job B. Finding Employment openings C. Preparing for job interviews D. Job interview techniques E. Career ladders 1. Keeping and advancing on the job

5 13. JOB ACQUISITION SKILLS/LIFELONG LEARNING OPPORTUNITIES – The studentA. Completes an appropriate cover

letter, resume and job applicationB. Demonstrates awareness of

Advanced career and educational Opportunities and the need for continuous education

C. Writes a cover letter to target a Job.

IT 3.1,3.2,3.3,3.4,3.5,3.6,3.7

T

T

(10)R2.1(9-10) WS 1.9

Written Descriptions and Demonstration

14. OCCUPATIONAL KNOWLEDGE AND SKILLS – The student demonstratesA. Accessing and utilizing technology

and informationB. Practicing occupational safety

standardsC. Thinking critically and solving

problems effectivelyD. Using basic skills in reading, writing,

mathematics, listening and speaking as they relate to occupation specific

FSH 4.0

FSH 6.1

FSH 5.0

R

R

R







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skillsE. Attaining a comprehensive

understanding of all aspects of industry the individual is preparing to enter

F. Applying knowledge to real world problems and situations

FSH4.2 R

15. WORKPLACE SKILLS AND BEHAVIOR - The student demonstrates the following standards of professionalism:A Works independently and

collaboratively.B Communicates effectively and

appropriately.C Performs reliably and responsibly.D Working with diverse populations

effectively and respectfullyE Is punctual.F Follows directions.G Works well with minimum

supervision.H Is cooperative.I Takes initiative by working

beyond minimum requirements.J Meets job standards of neatness

and grooming.

FSH7.0 R







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K Responds appropriately to constructive criticism.


food service - sdcoe.net aligned documents/f… · web viewsan diego county office of education....

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