Scope and Sequence

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Scope and Sequence
Cluster:
Hospitality and Tourism
Course Name:
§130.227 Practicum in Culinary Arts (Two to Three Credits)
Course Description:
(1) This course is a unique practicum that provides occupationally specific opportunities for students to participate
in a learning experience that combines classroom instruction with actual business and industry career experiences.
Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary
instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal
of preparing students with a variety of skills in a fast-changing workplace.
(2) Students are taught employability skills, which include job-specific skills applicable to their training plan, job
interview techniques, communication skills, financial and budget activities, human relations, and portfolio
development. Practicum in Culinary Arts is relevant and rigorous, supports student application of academic
standards, and effectively prepares students for college and career success.
(3) Instruction may be delivered through school-based laboratory training or through work-based delivery
arrangements such as cooperative education, mentoring, and job shadowing.
(4) Students are encouraged to participate in extended learning experience such as career and technical student
organizations and other leadership or extracurricular organizations.
Course Requirements:
This course is recommended for students in Grades 11-12. Recommended prerequisite: Culinary Arts or Hotel
Management. Students must have access to a commercial kitchen, equipment, and tools as utilized in the industry.
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. History of the Food Service Industry
A. Famous chefs
(10) The student understands the (A) research famous chefs in history
history of food service and the
and note their major accomplishments
B. Entrepreneurs who influenced use of the professional kitchen.
food service
• CE
• FPMSCC
• FPMSCG
• Culinary Schools.org
www.culinaryschools.org/famous-chefs
C. Global cultures
• The Food Timeline
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
www.foodtimeline.org/restaurants.html
Others interested in use of these materials, please contact: [email protected]
D. Food traditions
1
A. Famous chefs
(10) The student understands the
history of food service and the
Units
of Study
Knowledge
and Skills kitchen. Student Expectations
B. Entrepreneurs
who influenced use
of the professional
food service
(C) summarize historical entrepreneurs
I. History
of the Food Service Industry
who influenced food service in the
C. Global cultures
United States
• CE
• FPMSCC
•Resources
FPMSCG
• Culinary Schools.org
www.culinaryschools.org/famous-chefs
• The Food Timeline
www.foodtimeline.org/restaurants.html
D. Food traditions
(10) The student understands the (B) identify global cultures and
history of food service and the
traditions related to food
use of the professional kitchen.
(D) analyze how current trends in
society affect the food service industry
• Cultural Diversity: Eating In American
Fact Sheets
ohioline.osu.edu/hygfact/5000/index.ht
ml
• Cultural & Ethnic Food & Nutrition
Resource List
www.nal.usda.gov/fnic/pubs/bibs/gen/et
hnic.pdf
• The Meaning of Food
www.pbs.org/opb/meaningoffood
• American Association of Family &
Consumer Sciences www.aafcs.org
• American Diabetes Association
www.diabetes.org
• American Dietetic Association
www.eatright.org
• CareerOneStop www.acinet.org
• FCCLA www.fcclainc.org
• Foodservice.com
www.foodservice.com
• Foodservice 411
www.foodservice411.com
• Market Research.com
www.marketresearch.com
II. Entry to the Job Market
A. Employment opportunities
(1) The student uses
(A) identify employment opportunities
employability skills to gain an
(B) demonstrate the application of
entry-level job in a high-skill, high- essential workplace skills in the career
wage, or high-demand field.
acquisition process
• Achieve Texas
www.achievetexas.org
B. Application process
• America’s Career Infonet
www.acinet.org/acinet
C. Employment documents
• Culinary Careers
www.culinary-careers.org
This
© and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter
Schools
and
Texas Regional ESCs.
D. material
Interviewisskills
• Food
Science
Careers
Others interested in use of these materials, please contact: [email protected]
www.khake.com
2
E. Team building
• Goal Setting
www.topachievement.com
F. Leadership and student
• Goal Setting Guide goal-setting-
A. Employment opportunities
(1) The student uses
employability skills to gain an
B. Application process
entry-level job in a high-skill, highUnits of Study
Knowledge
and Skillsfield.
Student Expectations
wage,
or high-demand
C.
Employment
documents
(C) complete employment-related
I. History of the Food Service Industry
documents such as job applications
D. Interview skills
and I-9 and W-4 forms
(D) demonstrate proper interview
techniques in various situations
E. Team building
F. Leadership and student
organizations
G. Ethical standards
H. Employment outlook
I. Entrepreneurial opportunities
J. Rights and responsibilities
K. Benefits and salaries
L. Career choices
M. Maintaining employment
N. Employment termination
(6) The student applies the use of
self-development techniques and
interpersonal skills to accomplish
objectives.
(A) identify and practice effective
interpersonal and team-building skills
involving situations with coworkers,
managers, and customers
• Achieve Texas
www.achievetexas.org
• America’s Career Infonet
Resources
www.acinet.org/acinet
• Culinary Careers
www.culinary-careers.org
• Food Science Careers
www.khake.com
• Goal Setting
www.topachievement.com
• Goal Setting Guide goal-settingguide.com
• Job Search Guide jobstar.org
• Kuder www.kuder.com
• Labor Market Career Information
(LMCI) www.lmci.state.tx.us
• Monster www.monster.com
• National Research Center for Career
and Technical Education
www.nccte.org
• National Restaurant Association
www.restaurant.org
• Restaurant News Resource
www.restaurantnewsresource.com
• Small Business Administration
www.sba.gov
Texas Restaurant Association
www.restaurantville.com
• Texas Workforce Commission
www.twc.state.tx.us
• U.S. Department of Labor –
Occupational Outlook Handbook
www.bls.gov/oco
• U.S. Department of Labor
www.dol.gov
• Mind Tools www.mindtools.com
• FCCLA www.fcclainc.org
www.texasfccla.org
• SkillsUSA www.skillsusa.org
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
3
Units of Study
(6) The student applies the use of
self-development techniques and
interpersonal skills to accomplish
objectives.
Knowledge and Skills
Student Expectations
I. History of the Food Service Industry
• Mind Tools www.mindtools.com
• FCCLA www.fcclainc.org
www.texasfccla.org
• SkillsUSA www.skillsusa.org
Resources
(B) apply leadership and career
development skills through participation
in activities such as career and
technical student organizations
(3) The student demonstrates
work ethics, employer
expectations, interaction with
diverse populations, and
communication skills in the
workplace.
(E) demonstrate ethical standards
• Good Character.com
www.goodcharacter.com/NFS/SchoolTo
Work.html
• Ethics Resource Center
www.ethics.org
(8) The student evaluates
personal attitudes and work
habits that support career
retention and advancement.
(A) analyze the future employment
outlook in the occupational area
• CE
• FPMSCC
• FPMSCG
• America’s Career Infonet
www.acinet.org
• Occupational Handbook
www.bls.gov/oco
• Job Star Central – Job Search
jobstar.org
(B) describe entrepreneurial
opportunities in the area of culinary
arts
C) compare rewards and demands for
various levels of employment in the
area of culinary arts
(D) evaluate strategies for career
retention and advancement in response
to the changing global workplace
(E) summarize the rights and
responsibilities of employers and
employees
(F) determine effective money
management and financial planning
techniques
(9) The student identifies skills
and attributes necessary for
professional advancement.
(A) evaluate employment options,
including salaries and benefits
• CE
• FPMSCC
• FPMSCG
• America’s Career Infonet
www.acinet.org/acinet/Culinary Careers
www.culinary-careers.org
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter
Schools
and Texas Regional ESCs.
• FCCLA
www.fcclainc.org
Others interested in use of these materials, please contact: [email protected]
www.texasfccla.org
4
• Food Science Careers
www.khake.com
• Kuder www.kuder.com
• Labor Market and Career Information
Units of Study
(9) The student identifies skills
and attributes necessary for
Knowledge and
Skills
professional
advancement.
I. History of the Food Service Industry
Student Expectations
(B) determine factors that affect
career choices such as personal
interests, abilities, priorities, and
family responsibilities
(C) determine continuing education
opportunities that enhance career
advancement and promote lifelong
learning
(D) demonstrate effective methods to
secure, maintain, and terminate
employment
• CE
• FPMSCC
•Resources
FPMSCG
• America’s Career Infonet
www.acinet.org/acinet/Culinary Careers
www.culinary-careers.org
• FCCLA www.fcclainc.org
www.texasfccla.org
• Food Science Careers
www.khake.com
• Kuder www.kuder.com
• Labor Market and Career Information
(LMCI) www.lmci.state.tx.us
• Monster www.monster.com
• www.skillsusa.org
• National Restaurant Association
Educational Foundation www.nraef.org
• National Restaurant Association
www.restaurant.org
• Texas Work Force Commission
www.twc.state.tx.us
III. Foodhandlers in the Work Place
A. Grooming and appearance
B. Dependability and initiative
C. Interpersonal skills
D. Personal etiquette
E. Business etiquette
F. Health issues
G. Safety practices
H. Listening skills
(2) The student develops skills
for success in the workplace.
(A) comprehend and model appropriate • CE
grooming and appearance for the
• FPMSCC
workplace
• FPMSCG
• Food Safety Council
www.foodsafetycouncil.org
• Quintessential Careers
www.quintcareers.com/dress_for_succ
ess.html
(B) demonstrate dependability,
punctuality, and initiative
(C) develop positive interpersonal skills, • Good Character.com
including respect for diversity
www.goodcharacter.com/NFS/SchoolTo
Work.html
I. Personal
This
material integrity
is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
J. Teamwork
5
K. Conflict resolution
E. Business etiquette
F. Health issues
G. Safety practices
Units
of Studyskills
Knowledge and Skills
H. Listening
I. History of the Food Service Industry
I. Personal integrity
J. Teamwork
K. Conflict resolution
L. Employer expectations
M. Ethical standards
N. Organizational skills
O. Workplace policy
P. Fair labor standards
Q. Confidentiality
R. Laws and legality
Student Expectations
Resources
(D) demonstrate appropriate business • Emily Post Institute
and personal etiquette in the workplace www.emilypost.com/index.htm
• Etiquette Expert
www.etiquetteexpert.com
(E) exhibit productive work habits,
• Good Character.com
ethical practices, and a positive attitude www.goodcharacter.com/NFS/SchoolTo
Work.html
(F) demonstrate knowledge of personal • FPMSCC
and occupational health and safety
• FPMSCG
practices in the workplace
• Centers for Disease Control and
Prevention www.cdc.gov
• Foodborne Illness
www.foodborneillness.com
• Food and Drug Administration
www.fda.gov
• Foodsafety.gov www.foodsafety.gov
• Food Safety Institute of America
www.foodsafetyinstituteofamerica.com
• Hazard Analysis and Critical Control
Point
www.foodsafety.gov/~lrd/haccp.html
• OSHA www.osha.gov
• U.S. Food and Drug Administration
www.fda.gov/Food/default.htm
• U.S. Food Safety and Inspection
Service www.fsis.usda.gov
(G) demonstrate the ability to work with • FPMSCC
the other employees to support the
• FPMSCG
organization and complete assigned
• Mind Tools www.mindtools.com
tasks
(H) prioritize work to fulfill
responsibilities and meet deadlines
(I) evaluate the relationship of good
physical and mental health to job
success and personal achievement
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
6
Units of Study
Knowledge and Skills
I. History of the Food Service Industry
Student Expectations
Resources
(J) demonstrate effective verbal, nonverbal, written, and electronic
communication skills
(K) apply effective listening skills used
in the workplace
(3) The student demonstrates
work ethics, employer
expectations, interaction with
diverse populations, and
communication skills in the
workplace.
(5) The student applies ethical
behavior standards and legal
responsibilities within the
workplace.
(A) illustrate how personal integrity
affects human relations on the job
• CE
• American Association of Family and
Consumer Sciences www.aafcs.org
• Mind Tools www.mindtools.com
(B) demonstrate characteristics of
successful working relationships such
as teamwork, conflict resolution, selfcontrol, and the ability to accept
criticism
(C) analyze employer expectations
(D) demonstrate respect for the rights
of others
• FCCLA www.fcclainc.org
www.texasfccla.org
• Mind Tools www.mindtools.com
(E) demonstrate ethical standards
• Good Character.com
www.goodcharacter.com/NFS/SchoolTo
Work.html
• Ethics Resource Center
www.ethics.org
(F) comply with organizational policies
(A) research and compare published
workplace policies
(B) apply responsible and ethical
behavior
(C) summarize provisions of the Fair
Labor Standards Act
(D) describe the consequences of
breach of confidentiality
• CE
• Ethics Resource Center
www.ethics.org
• Good Character.com
www.goodcharacter.com/NFS/SchoolTo
Work.html
• U.S. Department of Labor
www.dol.gov/esa/whd
(E) research laws related to culinary
arts professions
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
7
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. History
of the Food
Service Industry
IV.
Management
Structure
A. Culinary math skills
B. Business charts and graphs
C. Budgeting
D. Career choices
(4) The student applies
academics with job-readiness
skills.
(A) apply mathematical skills to
business transactions
• CE
• Culinary Institute of America Culinary
Math
www.ciakids.comCulinaryMath1
(B) develop a personal budget based
•
Money
Smart Curriculum
on career choice
www.fdic.gov/consumers/consumer/mo
(C) interpret data from documents such neysmart/young.html
as tables, charts, and graphs to
• Texas Restaurant Association
estimate and find solutions to problems www.restaurantville.com
(D) organize and compose workplace
documents
V. Workplace Safety
A. Safety practices
B. Regulations
C. Enforcement
(7) The student uses concepts
(A) identify and apply safe working
and skills related to safety in the practices
workplace.
(B) solve problems related to unsafe
work practices and attitudes
• CE
• FPMSCC
• FPMSCG
• Occupational Safety and Hazards
Administration www.osha.gov
(C) explain Occupational Safety and
• Texas Workforce Commission
Health Administration regulations in the www.twc.state.tx.us
workplace
• U.S. Department of Labor
www.dol.gov/index.htm
(D) analyze health and wellness
practices that influence job
performance
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
8
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. History
of the Presentation,
Food Service and
Industry
VI.
Production,
Dining
A. Food service operations
(10) The student understands the (L) demonstrate types of table setting,
history of food service and the
dining, and service skills
B. Large equipment, small wares, use of the professional kitchen.
and hand tools
C. Equipment cleaning
D. Commercial kitchen
maintenance
E. Receiving and storage
F. Cooking methods: moist heat
and dry heat
G. Work space and food
preparation
H. Food production
• CE
• FPMSCC
• FPMSCC
• All Recipes www.allrecipe.com
• American Culinary Federation
www.acfchefs.org
• American Society of Baking
www.asbe.org
• Emily Post Institute
www.emilypost.com/everyday/table_set
tings.htm
• French Cooking Terms
frenchcookingrecipe.com
• Foodborne Illness
www.foodborneillness.com
• Food and Drug Administration
www.fda.gov
• Table Setting
Allrecipes.com/HowTo/Table-Setting101/Detail.aspx
I. Presentation techniques
J. Baking techniques
(E) use large and small equipment in a • CE
commercial kitchen
• FPMSCC
• FPMSCG
(K) demonstrate proper cleaning of
equipment and maintenance of the
commercial kitchen
• CE
• FPMSCC
• FPMSCG
• Food Service Warehouse – Care &
Repair In Your Commercial Kitchen
www.foodservicewarehouse.com/educa
tion/care-repair/default.aspx
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
9
Units of Study
Knowledge and Skills
I. History of the Food Service Industry
Student Expectations
Resources
(J) demonstrate proper receiving and
storage techniques
• CE
• FPMSCC
• FPMSCG
• Centers for Disease Control and
Prevention www.cdc.gov
• Foodborne Illness
www.foodborneillness.com
• Food and Drug Administration
www.fda.gov
• What's Cooking America – Food
Storage Chart
whatscookingamerica.net/Information/F
reezerChart.htm
(G) demonstrate moist and dry cookery • CE
methods
• FPMSCC
• FPMSCG
(H) demonstrate food preparation skills • CE
used in commercial food service
• FPMSCC
preparations such as breakfast
• FPMSCG
cookery, salads and dressings, soups
and sandwiches, stocks and sauces,
appetizers, seafood, poultry cookery,
meat cookery, pastas and grains, and
fruits and vegetables
(F) develop food production and
presentation techniques
• CE
• FPMSCC
• FPMSCG
(I) demonstrate baking techniques such • CE
as yeast breads and rolls, quick breads, • FPMSCC
and desserts
• FPMSCG
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
10
Units of Study
Knowledge and Skills
Student Expectations
Resources
(11) The student documents
technical knowledge and skills.
(A) complete a professional career
portfolio to include:
(i) an updated resume
(ii) official documentation of
attainment of technical skill
competencies
(iii) licensures or certifications
(iv) recognitions, awards, and
scholarships
(v) community service hours
(vi) participation in student and
professional organizations
(vii) abstract of key points of the
practicum
(viii) practicum supervisor evaluations
(11) The student documents
technical knowledge and skills.
(B) present the professional career
portfolio to interested stakeholders
• America’s Career Infonet
www.acinet.org/acine
• Culinary Careers
www.culinary-careers.org
• FCCLA www.fcclainc.org
www.texasfccla.org
• Food Science Careers
www.khake.com
• Kuder www.kuder.com
• Labor Market and Career Information
(LMCI) www.lmci.state.tx.us
• Monster www.monster.com
• ServSafe www.servsafe.com
• SkillsUSA www.skillsusa.org
• National Restaurant Association
Educational Foundation www.nraef.com
• National Restaurant Association
www.restaurant.org
• Texas Work Force Commission
www.twc.state.tx.us
I. History
of the
Food Service Industry
VII.
Portfolio
Development
A. Portfolio preparation
B. Resume
C. Technical skill competencies
D. Licensures/certifications
E. Recognitions, awards, and
scholarships
F. Community service
G. Student organizations
H. Professional organizations
I. Practicum
J. Supervisor evaluation
K. Portfolio presentation
Resources: Books
CE
FPMSCC
FPMSCG
Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
0078226090
Food Production, Management and Services Curriculum Caddy, CEV
1569186790
Multimedia, Ltd., 2004
Food Production, Management and Services Curriculum Guide, Reference Book, Student Activity Book, and Tests,
Curriculum Center for FCS, 2006
Resources: Web Sites
Achieve Texas
All Recipes
America’s Career Infonet
www.achievetexas.org
www.allrecipe.com
www.acinet.org
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
11
Units of Study
Knowledge and Skills
Student Expectations
Resources
America’s
Career
Infonet
www.acinet.org/acinet
I. History of
the Food
Service Industry
American Association of Family and
www.aafcs.org
Consumer Sciences
American Culinary Federation
www.acfchefs.org
American Diabetes Association
www.diabetes.org
American Dietetic Association
www.eatright.org
American Society of Baking
www.asbe.org
CareerOneStop
www.acinet.org
Centers for Disease Control and
www.cdc.gov
Prevention
Culinary Careers
www.culinary-careers.org
Culinary Institute of America
www.ciakids.com/CulinaryMath1
Culinary Math
Culinary Schools.org
www.culinaryschools.org/famous-chefs
Cultural & Ethnic Food & Nutrition
www.nal.usda.gov/fnic/pubs/bibs/gen/ethnic.pdf
Resource List
Cultural Diversity: Eating In
American Fact Sheets
Emily Post Institute
Emily Post Institute
Ethics Resource Center
Etiquette Expert
FCCLA
Food and Drug Administration
Foodborne Illness
Food Safety Council
Food Safety Institute of America
Food Science Careers
http://ohioline.osu.edu/hygfact/5000/index.html
www.emilypost.com/index.htm
www.emilypost.com/everyday/table_settings.htm
www.ethics.org
www.etiquetteexpert.com
www.fcclainc.org
www.fda.gov
www.foodborneillness.com
www.foodsafetycouncil.org
www.foodsafetyinstituteofamerica.com
www.khake.com
Food Service Warehouse – Care &
www.foodservicewarehouse.com/education/care-repair/default.aspx
Repair In Your Commercial Kitchen
The Food Timeline
Foodservice 411
Foodservice.com
www.foodtimeline.org/restaurants.html
www.foodservice411.com
www.foodservice.com
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
12
Units of Study
Knowledge and Skills
Student Expectations
Resources
French
Cooking
http://frenchcookingrecipe.com
I. History
of the Terms
Food Service Industry
Goal Setting
www.topachievement.com
Goal Setting Guide
http://goal-setting-guide.com
Good Character.com
www.goodcharacter.com/NFS/SchoolToWork.html
Hazard Analysis and Critical Control
www.foodsafety.gov/~lrd/haccp.html
Point
Job Star Central - Job Search
Guide
Kuder
Labor Market Career Information
(LMCI)
Market Research.com
The Meaning of Food
Money Smart Curriculum
Monster
National Research Center for
Career and Technical Education
National Restaurant Association
National Restaurant Association
Educational Foundation
Occupational Outlook Handbook
Occupational Safety and Hazards
Administration (OSHA)
Quintessential Careers
Restaurant News Resource
ServSafe
SkillsUSA
Small Business Administration
Table Setting
Texas FCCLA
Texas Restaurant Association
Texas Workforce Commission
http://jobstar.org
www.kuder.com
www.lmci.state.tx.us
www.marketresearch.com
www.pbs.org/opb/meaningoffood
www.fdic.gov/consumers/consumer/moneysmart/young.html
www.monster.com
www.nccte.org
www.restaurant.org
www.nraef.org
www.bls.gov/oco
www.osha.gov
www.quintcareers.com/dress_for_success.html
www.restaurantnewsresource.com
www.servsafe.com
www.skillsusa.org
www.sba.gov
http://Allrecipes.com/HowTo/Table-Setting-101/Detail.aspx
www.texasfccla.org
www.restaurantville.com
www.twc.state.tx.us
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
13
Units of Study
Knowledge and Skills
Student Expectations
Resources
U.S.
Department
of Labor
–
I. History
of the Food
Service
Industry
www.bls.gov/oco
Occupational Outlook Handbook
U.S. Department of Labor
www.dol.gov
U.S. Department of Labor
www.dol.gov/esa/whd
U.S. Food and Drug Administration www.fda.gov/Food/default.htm
U.S. Food Safety and Inspection
Service
www.fsis.usda.gov
What's Cooking America – Food
Storage Chart
http://whatscookingamerica.net/Information/FreezerChart.htm
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: [email protected]
14
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