Subject Area: Family Consumer Science
Course Name: Culinary Arts 8
Date Last Updated: 07/28/2015
Unit/National
Standard/Power Skills
Qtr. 1 Unit 1-Safety and
Sanitation
8.2.1.
Identify characteristics
of food borne illness.
8.2
Demonstrate safe food
handling practices.
8.2.7 Demonstrate
safe food handling and
preparation techniques
that prevent cross
contamination from
potentially hazardous
foods, between raw and
ready-to-eat foods, and
between animal and fish
sources and other food
products.
9.2.1
Analyze factors that
contribute to food
borne illness.
Qtr. 1 Unit 2-Recipe
Reading
8.4.3
Analyze food,
equipment, and supplies
needed for menus.
Identify the parts of a
recipe.
Common Core Standards
Science Standards?
-Hypothesis
Assessment Used
Unit of Study
(content)
Safety and Sanitation Video with
Interactive quiz
Safety and Sanitation
Academic Vocabulary:
Safety and sanitation test with an
80% proficiency rate.
Follow precisely a multistep
procedure when carrying out
experiments, taking
measurements, or performing
technical tasks. (6-8.RST.3)
Determine the meaning of
symbols, key terms, and other
domain-specific words and
phrases as they are used in a
Parts of a Recipe Activity
(6-8. RST. 4)
Mystery Recipe Lab with
Evaluation (6-8. RST. 3)
-Cross Contamination
-Danger Zone
Temperature
-160 degrees
-Food Borne Illness
Using a recipe
Identifying parts of a
recipe (key terms,
sequential steps, and
necessary components
of a recipe).
Academic Vocabulary
Yield
8.5.4-Recipe Reading
(cont.)
Apply the fundamentals
of time, temperature,
and cooking methods to
cooking, cooling,
reheating, and holding
of variety of foods.
Qtr. 1 Unit 3-Measuring
8.5.3
Utilize weights and
measurement tools to
demonstrate knowledge
of portion control and
proper scaling and
measurement
techniques.
Qtr. 2 Unit 4-Quick
Breads and Yeast
Breads
8.5.13
Examine the
applicability of
convenience food items.
8.5.10
Prepare breads, baked
goods and desserts
using safe handling and
specific scientific or technical
context relevant to grades 6–8
texts and topics. (6-8.RST.4)
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
A-APR 7. Understand that
rational numbers, closed under
subtraction, multiplication, and
division by a nonzero rational
expression; add subtract,
multiply, and divide rational
expressions.
Measurement Demonstration
with notes- Multi-Measurement
Cookies
Breakfast Cookie Lab-1/2 a recipe
(A-APR 7)
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
Quiz-Measurements, equivalents,
changing recipe yield
Follow precisely a multistep
procedure when carrying out
experiments, taking
measurements, or performing
technical tasks. (6-8.RST.3)
Quick Breads-Quick Bread Article
with Response (RST 4.)
Determine the meaning of
symbols, key terms, and other
domain-specific words and
phrases as they are used in a
specific scientific or technical
context relevant to grades 6–8
texts and topics. (6-8.RST.4)
Reaction lab- Baking soda vs.
Baking powder
(RST 3.) Science Standards
Quick Bread Labs- Biscuits, Crepes
Reaction Lab to yeasts (RST 3.)
Quick Bread and Yeast Bread Quiz
Yeast Bread Labs- Pretzels, Pizza
Measuring
● Measurement
Equivalent lab
● Measure up
● Changing recipe
yield practice
Academic Vocabulary
Equivalent
Conversion
Quick Bread and Yeast
Breads
Biscuits, Crepes,
Pretzels, Pizza Cooking
Labs
Vocabulary:
Fold in
Cut in
Sift
Knead
Biscuit
professional preparation
techniques.
QTR. 2 Unit 5-Nutrition
14.3.1
Apply various dietary
guidelines in planning to
meet nutrition and
wellness needs.
14.3.3
Demonstrate ability to
select, store, prepare,
and serve nutritious and
aesthetically pleasing
foods.
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
Integrate quantitative or
technical information expressed
in words in a text with a version
of that information expressed
visually (e.g., in a flowchart,
diagram, model, graph, or table).
(6-8.RST.7).
Follow precisely a multistep
procedure when carrying out
experiments, taking
measurements, or performing
technical tasks. (6-8.RST.3)
(RST 3)
(MP5)
Nutrition Analysis-3 day diet
analysis (RST. 7)
www.choosemyplate.gov
Nutrition UnitVocabulary
Complex Carbohydrate
Simple Carbohydrate
Reading a Nutrition Label (W. 9)
Stir-Fry Lab (RST 3)(MP5)
-Evaluation
-Cost analysis of Stir Fry
Restaurant vs. Home Cooked
Nutrition Quiz
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
Draw evidence from literary or
informational texts to support
analysis, reflection, and research.
(8.W.9)
Qtr. 2 Unit 6-Pasta
8.5 Demonstrate
professional food
preparation methods
and techniques for all
menu categories to
Follow precisely a multistep
procedure when carrying out
experiments, taking
measurements, or performing
technical tasks. (6-8.RST.3)
Pasta Notes (RST 4)
Pasta Lab- Pasta and Sauce (RST
3)(MP5)
Quiz-Pasta
Pasta unitVocab.:
Al Dente
Lab:
Homemade sauce
produce a variety of
food products that meet
customer needs.
8.5.6 Prepare various
stocks, soups, and
sauces using safe
handling and
professional preparation
techniques.
Determine the meaning of
symbols, key terms, and other
domain-specific words and
phrases as they are used in a
specific scientific or technical
context relevant to grades 6–8
texts and topics. (6-8.RST.4)
Marinara
Alfredo
Carbonara
Meal planning factors
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
8.4 Demonstrate menu
planning principles and
techniques based on
standardized recipes to
meet customer needs.
Qtr. 2. Unit 8-Spices
8.4
Demonstrate
menu planning
principles and
techniques based on
standardized recipes to
meet customer needs.
9.5.6 Conduct sensory
evaluations of food
products.
Follow precisely a multistep
procedure when carrying out
experiments, taking
measurements, or performing
technical tasks. (6-8.RST.3)
Sniff Test and Spice Notes
(RST 4)
Spices and Meal
Planning
VocabularySpice
Herb
Determine the meaning of
symbols, key terms, and other
domain-specific words and
phrases as they are used in a
specific scientific or technical
context relevant to grades 6–8
texts and topics. (6-8.RST.4)
Meal Appeal-Notes and
application during Iron Chef
Challenge
(MP 5) (RST 4)
Meal Appeal Terms
Table Setting
CCSS.Math.Practice.MP5 Use
appropriate tools strategically.
Adapt speech to a variety of
contexts and tasks,
demonstrating command of
formal English when indicated or
appropriate. (See grade 8
Language standards 1 and 3 for
specific expectations.) (8.SL.6)