BAA Cafeteria 10 Framework
BAA Cafeteria 10 Framework
District Name:
Okanagan Skaha
District Number: 67
Developed by:
Marnie Mennell
Developed:
November 23, 2012
School Name:
Summerland Secondary School
Principal's Name:
Chris VanBergeyk
Board/Authority Approval Date:
Board/Authority Signature:
Course Name:
Cafeteria 10
Grade Level of Course: 10
Number of Course Credits: 2
Number of Hours of Instruction: 60 hours
Prerequisite(s): None
Special Training, Facilities or Equipment Required: Commercial
Kitchen
1
BAA Cafeteria 10 Framework
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 foodservice 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 food safety information while in training and will use this
information throughout the course.
Organizational Structure
Unit/Topic
Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
Title
Food Safety and Sanitation
Baking
Cold Food Kitchen
Hot Food Kitchen
Serving of Food
Total Hours
Time
5 hrs
20 hrs
10 hrs
10 hrs
15 hrs
60 hrs
2
BAA Cafeteria 10 Framework
Unit 1:
Food Safety and Sanitation
Time: 5 hours +
Overview:
Students will consider safety and the prevention of food-borne illnesses as they
handle equipment and food supplies, and use appropriate cooking and storage
methods. They learn to evaluate and follow recipes using a variety of food
preparation techniques and equipment as well as demonstrate organization, time
management skills, and co-operation in partner and group work. They examine and
apply a variety of ingredients and cooking methods to affect nutrition, flavor, texture,
taste, and quality of a product.
Curriculum Organizer – Cafeteria Procedures
It is expected that students will:
Curriculum Organizer – Theoretical
It is expected that students will:
 demonstrate proper food handling techniques throughout the course
 identify and evaluate areas of concern in preparation and storage of food
 develop an awareness for the need of constant attention to safety and hygiene
within
public food-service operations
 understand the relationship between personal hygiene and safe food handling
 Learn and understand how to safely use commercial kitchen equipment
 Be able to relate their food safety training to the hot-holding of foods
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
Use kitchen tools and equipment in a safe manner
understand the importance of co-operating with others apply their knowledge of
food and equipment handling to themselves and to public health goals
maintain an orderly and safe environment when preparing, cooking and serving
food
3
BAA Cafeteria 10 Framework
Unit 2:
Baking Time
Time: 20 hours
Overview:
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
understand the importance planning a recipe and how this planning relates to the
preparation and presentation of their products
demonstrate an ability to read and comprehend more complex recipes
demonstrate a willingness to seek out alternative cooking methods and
ingredients to improve the nutritional quality of a recipe
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
demonstrate effective use of time
demonstrate techniques required in the preparation of cookies, pastry and pies,
yeast breads, Puff pastry and cakes
be able to use a variety of baking methods to prepare nutritious dishes and meals
while incorporating the presentation aspect
4
BAA Cafeteria 10 Framework
Unit 3:
Cold Food Kitchen
Time: 10 hours
Overview:
Students will be handling ready to eat foods in an acceptable way using their food
safety knowledge. They will prepare an array of cold foods as well as work with the
commercial deli meat slicer, food processor and an all-fruit smoothie drink machine.
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
demonstrate an understanding of the cooking principles related to each product
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
demonstrate effective use of time
be able to use a variety of cutting techniques and other food preparation
techniques to prepare simple, ready-to-eat foods
5
BAA Cafeteria 10 Framework
Unit 4:
Hot Food Kitchen
Time: 10 hours
Overview:
Students will work in the kitchen using commercial equipment in a safe and confident
manner. They will prepare the daily Hot Special as well as work on the grill and or
griddle, commercial convection, and hot-holding tray. The students will show their
ability to work on this equipment in a safe and responsible manner.
Curriculum Organizer — Theoretical
It is expected that students will:


demonstrate an understanding of the cooking principles related to each product
explain and use appropriate food related terminology
Curriculum Organizer — Practical
It is expected that students will:






Use the grill/griddle, broiler, convection oven, hot-holding station and stove-top in a
safe manner
Serve the public hot foods correctly
Store hot foods at the appropriate hot-holding temperature
demonstrate effective use of time
maintain an orderly and safe kitchen while preparing and cooking hot food
be able to use a variety of cooking methods to prepare nutritious dishes and
meals while incorporating the presentation aspect
6
BAA Cafeteria 10 Framework
Unit 5:
Serving Food
Time: 15 hours
Overview:
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 float
for next day
demonstrate effective use of time
apply principles of portion and quality control
display a willingness to work with others co-operatively
7
BAA Cafeteria 10 Framework
Learning Outcomes:
It is expected that students will:
 Apply the knowledge they will have gained through the food
safety training
 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:


direct instruction
demonstration


group work
practical kitchen work



videotape/DVD’s,
internet videos

modeling

brainstorming
independent
instruction
analysis of own and
classmates finished
products
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 both
Nutrition break and Lunch break. 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 ethic. They are asked to do a selfevaluation 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.
8
BAA Cafeteria 10 Framework
Assessment Component:


60% of the grade will be based on practical work which will be teacher, peer and
self assessed. This will reflect the practical nature of this course.
40 % of the grade will be based on work place skills assessment. Daily effort,
initiative and work ethic students use in the actual preparing of the food for daily
service.
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
9