BAA Cafeteria 10 Framework
District Name:
Okanagan Skaha
District Number: 67
Developed by:
Adapted by David Kalaski
with permission from SD 58
Developed:
November 1, 2010
School Name:
Penticton Secondary School
Principal's Name: Bill Bidlake
Board/Authority Approval Date:
Board/Authority Signature:
Course Name:
Cafeteria 10
Grade Level of Course: 10
Number of Course Credits: 4
Number of Hours of Instruction: 120 hours
Prerequisite(s): None
Special Training, Facilities or Equipment Required: Commercial Kitchen
Course Synopsis:
Cafeteria 10 will introduce students to quantity food preparation and
service. Student will develop the skills necessary for commercial food
preparation through participation in activities related to receiving, storing,
and presenting nutritious foods. Student will have opportunities to develop
attitudes required by food-service professionals and to practice customer
service.
Rationale
Cafeteria 10 is the beginning level of a course designed to help students in
quantity food preparation and service. Students will develop the skills
needed in commercial food preparation. They will be involved in all
aspects of food preparation from the storing of the food to the preparing of
the food to the actual serving of the prepared foods.
Students will be handling commercial and domestic equipment in a safe and
confident manner while learning how to serve the public.
Students will acquire a Food Safety Level 1 Certificate while in training and
will use this information throughout the course.
Organizational Structure
Cafeteria 10 is comprised of the following units:
Food Safety and Sanitation
Baking
Cold Food Kitchen
Hot Food Kitchen
Storing of Food
Serving of Food
Total Hours
9 hrs
40 hrs
15 hrs
15 hrs
10 hrs
30 hrs
110 hrs.
Unit Descriptions:
Unit 1: Food Safety and Sanitation Time: 9 hours
Students will develop an awareness of the need for constant attention to
safety and hygiene within public food-service operations. They will apply
their knowledge of food and equipment handling to themselves and to
public health goals. Students will take the Food Safety Level 1 course.
Curriculum Organizer — Theoretical
It is expected that students will:
 Achieve a passing grade of 70% in the Food Safety Level 1
course.
Curriculum Organizer — Practical
It is expected that students will:
 Use their acquired knowledge to maintain a safe environment for
themselves, their workers, and their customers.
Unit 2: Baking Time: 40 hours
Students will gain an understanding of the principles of quality baking.
They will practice baking cookies, squares, cakes, loaves/breads, and muffin
that will meet acceptable standards.
Curriculum Organizer — Theoretical
It is expected that students will:

Know the proper criteria for the finished product.

Know the correct terminology involved in the making of the
product.
Curriculum Organizer — Practical
It is expected that students will:
 Know how to assemble the ingredients in the proper manner.
 Know how to use the equipment safely and correctly.
 Know how to bake the product.
Unit 3: Cold Food Kitchen
Time: 15 hours
Students will be handling ready to eat foods in an acceptable way using
their food safety knowledge.
Curriculum Organizer — Theoretical
It is expected that students will:
 know how to prepare ready-to-eat foods for the public.
 Identify how to maintain equipment according to public health
goals.
Curriculum Organizer — Practical
It is expected that students will:
 Handle ready-to-eat foods in preparation for salads, and
sandwiches.
Know how to maintain sanitary equipment while preparing a
variety of foods.
Unit 4: Hot Food Kitchen
Time: 15 hours
Students will work in the servery using commercial equipment in a safe and
confident manner. They will prepare the daily Hot Special as well as work
on the grill, griddle, and deep fryer. The students will show their ability to
work on this equipment while serving the public.
Curriculum Organizer — Theoretical
It is expected that students will:
 Learn and understand how to safely use commercial
kitchen equipment .
Be able to relate their Food Safety training to the hotholding of foods.
Curriculum Organizer — Practical
It is expected that students will:
 Use the grill, griddle, broiler and deep fryer.
Handle equipment in a safe manner.
 Serve the public hot foods correctly.
Unit 5: Storing Food
Time: 10 hours
Students will learn the procedures involved in accepting a commercial
delivery. They will learn to inspect the vehicle and the cargo to ensure that
it is in good order. They will then proceed to the storing of the supplies
knowing that it is important to put foods away in the proper order.
Curriculum Organizer — Theoretical
It is expected that students will:
 Learn the proper procedures for checking deliveries of food.
Understand the procedures for storing goods in the order of
importance (Food Safety).
Remember the F.I.F.O. rule from their Food Safety course.
Curriculum Organizer — Practical
It is expected that students will:
Put the delivered goods away.
Rotation of stock: First In First Out rule.
Freezer goods away.
Refrigerator goods away.
 Dry goods away on the correct shelves.
 Canned goods away in the pantry.
 Chemical supplies away in the correct cupboard.
Unit 6: Serving Food
Time: 30 hours
Students will gain valuable work experience serving the student body at
lunch and at break. They will take orders from customers, work the cash
register, and make up any special orders that come in.
Curriculum Organizer — Theoretical
It is expected that students will:
 Study what is an appropriate manner when working with the
public.
 Know the price list for the items on sale.
 Learn to take orders and prepare them.

Understand how the cash register works.
Curriculum Organizer — Practical
It is expected that students will:
 Use an appropriate manner when working with the public.
 Be able to tell the public the price of foods.
 Take orders and prepare them.
• Use the cash register, give out correct change, and count out
a deposit and a float for next day.
Learning Outcomes
It is expected that students will:
 Apply the knowledge they will have gained through the
Food Safety Level 1 course.
 Handle equipment in a safe and responsible manner.
 Learn the importance of personal hygiene and a clean
working environment.
 Learn correct cooking terms and be able to apply this
knowledge to the products they will be making.
 Learn quantity food preparation and how to feed special
dietary needs.
 Learn to prepare food in a limited time period.
 Learn to make foods that are attractive and nutritious.
 Be able to serve the public in an appropriate manner.
 Operate a cash register, correctly give change, and take
orders from the customers.
Instructional Component
In the daily operation of the Cafeteria the class is assigned different foods to
make. Students are then given the recipe to read over and we discuss the
procedures. When the student is confident that they understand the recipe
they will begin preparing the product. Upon completion the product is
marked and if it is not of a high enough standard a one-on-one discussion is
used with the student trying to analyze where he/she went wrong. Also the
student is encouraged to come up with solutions to problems they may have
had in the recipe.
The student is required to work in the Cafeteria during class time and at
Lunch (Number of days in the Servery is determined by the class size).
During this time students are expected to handle the preparation of the daily
food specials, the preparing of the sandwiches, and the other daily foods
that are sold. The student will have actual work experience serving the
public at these times.
The students are marked daily on their work ethics. They are asked to do a
self-evaluation of their daily assignment, and are marked on the finished
product. When the students work in the Cafeteria they are marked on how
hard they work on the various tasks that are required in the running of a
Cafeteria Kitchen.
Assessment Components:
Thirty five per cent (35%) of the grade will be based on
evaluations of goods baked throughout the term.
Thirty per cent (30%) of the grade will be based on the work
students do in the Servery during class time and at Lunch.
Fifteen per cent (15%) of the grade will be based on the
work students do in the Servery during Break.
 Ten per cent (10%) of the grade will be based on Projects
that will reflect the knowledge students have acquired in the
course.
 Ten per cent (10%) of the grade will be based on the work
ethics students use in the actual preparing of food daily for
the Servery.
Learning Resources
Textbook: Professional Cooking; Third Edition
FoodTrack Program
Multimedia: On Cooking
Video: Food Safety
The Light Gourmet Series
Flour, Bread, and Baking
Cooks Training videoes