Course Planning Guide
Cluster: Hospitality and Tourism
TEKS §103.226
Course: Culinary Arts
PEIMS 13022600 CULARTS
WEEK 2- PROFESSIONAL ETHICS AND LEGAL RESPONSIBILITIES (SERVSAFE- THE MICROWORLD)Time Allocation: 5-45 min lessons or 2.5-90 min lessons
Objectives
(9) The student explains
how employees, guests,
and property are
protected to minimize
losses or liabilities. The
student is expected to:
(A) determine basics of
safety in culinary arts;
(B) assess workplace
conditions and identify
safety hazards;
(C) determine the basics
of sanitation in a
professional kitchen;
(D) assess food hazards
and determine ways to
prevent food hazards;
and
(E) prepare for a state or
national food sanitation
certification or other
appropriate
certifications.
Instructional Goals / Considerations
Considerations: This week should focus on categories of
contamination, requirements for pathogenic growth
(FATTOM), and types of foodborne illnesses
The section on the different diseases is hard to learn but
is critical to success on the ServSafe test. Focus heavily
on this information
Have some recent articles on foodborne illness outbreaks
to read and encourage them to check out the CDC
website
Instructional Strategies
Resources
ServSafe Essentials 5th ed
Chapter 2 and 3
Graphic Organizer: Matrix
Foodborne
Illness
Category
(virus,
bacteria,
parasite,
fungus,
toxin)
Food
Source
Prevention
Methods
Symptoms
Staph
NRAEF ServSafe Instructor
CD-ROM 5th edition
E. Coli
Trichinosis
Botulism
Guided Questions:
Foundations of Restaurant
Management and Culinary
Arts level 1 pgs 77-88
Salmonella
Ciguatera
What are the major foodborne illnesses and their
characteristics?
What do pathogens need to grow?
What is the most likely cause of the spread of foodborne
illness?
Vocabulary
FATTOM
TCS Food (temperature control for safety)
Virus
Bacteria
Parasite
Mold
Yeast
Toxin
Physical Contamination
Biological Contamination
Chemical Contamination
HISD Career & Technical Education
Hep A
Bacillus
cereus
Have students fill in Matrix with necessary information.
Add other diseases as this is just a few that might be on
the test
Type of
Contaminant
Physical
Biological
Chemical
Video: ServSafe Steps to
Food Safety” “Step 2:
Ensuring Proper Personal
Hygiene”
Definition
Examples
Prevention
FS Prep Curriculum
Guide Section 2: Food
Safety part 2
Culinary Essentials Ch.7, 8
OR2nd ed. Ch. 1,2
Professional Cooking 6th ed
Ch. 2
Hospitality Services Ch. 9
Cooperative Learning
Assign groups of students on category of pathogen to
study (bacteria, virus, etc). Have them create a poster
illustrating key points and common illnesses caused by
them and teach them to the class
www.houstoncte.org/HAPG
Page 1 of 2
Course Planning Guide
Cluster: Hospitality and Tourism
Course: Culinary Arts
TEKS §103.226
PEIMS 13022600 CULARTS
Lab: Bacteria Experiment
FATTOM
Food- pathogens grow best in foods that are high energy
like carbohydrates and proteins
Acidity- pathogens grow best in foods with little or no
acidity
Temperature- pathogens grow well between 41F and
135F
Time- pathogens need time to grow. It takes 4 hours for
levels to become high enough to make someone sick
Oxygen- some pathogens need oxygen to grow, and some
grow when oxygen isn’t there (like in cooked rice)
Moisture- pathogens need moisture to grow so they are
commonly found in foods with high moisture content
(melons, tomatoes)
Have students swab areas of kitchen or school or under
their fingernails and place swab on agar. Seal in a petri
dish and place in incubators. Take a field trip to a
biology lab to use microscopes to watch it grow.
Performance Objectives:
The student will be able to:

HISD Career & Technical Education
Identify common foodborne illnesses, their
causes, and prevention methods
www.houstoncte.org/HAPG
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