Lesson Plans for Culinary Arts
Washington County Career and Technical Education Centers Mrs. Wise
http://neff.wcs.k12.va.us
 
Culinary Arts I
   
Culinary Arts I
(Fourth Nine Weeks)
Lab Grade Taken Daily

XV.  Applying Nutritional Principles

1)  Identify governmental nutritional guidelines.
2)  Evaluate diets, using the recommended dietary allowances.
3)  Identify the principles of cooking and storage techniques for maximum retention of nutrients.

XVI.  Purchasing and Receiving Goods

1)  List the requirements for proper receiving and storage of raw and prepared foods as well as non-food items.
2)  List the formal and informal purchasing methods.
3)  Describe the purpose of requisitions.
4)  Describe market fluctuation and the effect on product cost.
5)  Explain the legal and ethical considerations of purchasing.
6)  Describe the importance of product specifications.
7)  Explain current regulations for inspecting and grading of foods.
8)  Evaluate received foods to determine conformity with user specifications and agreed-upon price.
9)  Describe steps of receiving and storing food.
10)  Describe the steps of receiving and storing cleaning supplies and chemicals.
11)  Inventory food and non-food items.

XVII.  Using Workplace Skills

1)  Complete the mock job interview process, including preparation and follow-up.
2)  Describe employee orientation.
3)  Identify various training methods.
4)  Identify types and methods of employee evaluation.
5)  Identify techniques to resolve conflict and negotiate differences.
6)  Identify federal and state employment laws.


Culinary Arts II

(Fourth Nine Weeks)
Lab Grade Taken Daily

XIV.  Performing On- and Off-Site Catered Functions

1)  Identify components of customer contracts.
2)  Perform an on-site catered function.
3)  Demonstrate an off-site catered function.

XV.  Serving in the Dining Room

1)  Apply the general rules of table settings and service.
2)  Demonstrate types of dining service techniques.
3)  Demonstrate the procedures of serving customers.
4)  Prepare and serve beverages.

XVI.  Planning Menus

1)  List basic menu planning principles.
2)  Identify principles of menu layout and design.
3)  Create menu item descriptions.
4)  Apply principles of nutrition to menu development.
5)  Explain contemporary nutritional concerns.
6)  Determine menu pricing.
7)  Explain the importance of product mix, check average, and their impact.
8)  Describe the relationship between targeted customer and menu development.
9)  Describe the various cuisines and their relationships to history and cultural development.








































Last updated  2013/03/26 09:10:50 PDTHits  2088