Culinary Arts Curriculum Alignment
Culinary Philosophy
The Culinary Arts Course of studies is designed to develop the skills necessary to
enter the food service industry upon graduation. During their freshmen and sophomore
years the students will develop skills used in institutional cooking using the school lunch
program as their training laboratory. All basic skills attained will be used as building
blocks to increase their proficiency.
During the junior and senior years, the students will run a restaurant that serves staff and
outside guests. They will practice a variety of cooking skills and menu selections as well
as many regional and international cuisines. All students will work on basic baking and
pastry arts as well as dining room procedures as seen in the culinary curriculum.
Culinary Goals
The Culinary Arts Program will create an awareness of opportunities within the vast areas of the
Food Service Industry. The program incorporates new developments in the areas of Institutional food, fine
dining and basic baking principals. All graduates of the program will have a strong foundation in the basics
of food preparation, safety, nutrition, and restaurant operating procedures, which will enable graduates to
secure food service careers adhering to industry standards.
Program Goals
As a result of education in the Culinary program grades 9-12 students will:
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Demonstrate safe work habits with small tools, small equipment and stationary food service
equipment.
To practice personal hygiene and food safety.
To develop basic knife and measuring skills.
Food Identification.
Basic cooking methods.
Basic Baking methods
Dining room procedures and protocol.
Menu development
9th Grade Goals:
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Personal Hygiene
Safety
Food Service Sanitation
Knife Handling Skills and Nomenclature
Cafeteria Production
Weights and Measures
Equipment Identification
Ninth Grade Project
Opportunities in the Food Service Industry
Professionalism in the Food Service Industry
Ninth Grade Competency Exam
CULINARY ARTS – Grade 9
GOAL I:
PRACTICE PERSONAL HYGIENE
LEARNER OUTCOMES
Student will:
1.1 Work Healthy
INDICATORS OF LEARNING
Student will:
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1.2 Use proper hand washing techniques.
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1.3 Proper Clothing and Grooming
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Notify instructor vomiting, diarrhea,
coughing or sneezing have occurred
during the past 24 hours.
Cover cuts, and sores with clean
bandages.
Cover wounds on your hands with
disposable gloves
Daily Observation.
When, where and why to wash their
hands. Before starting work, after
going to the bathroom during work
handling raw foods, eating or
drinking. Touching anything that
may contaminate hands.
Understand that these practices will
prevent food born illness.
Demonstrate proper hand washing
procedures.
Always use disposable gloves when
handling food on service line.
Daily Observation.
Keep fingernails trimmed and
cleaned.
Wear proper hair restraints.
Always wear clean uniform.
Limit the use of jewelry.
No artificial nails.
No nail polish.
No facial hair.
1.4
Use Good habits and refer to
Personal Hygiene Checklist
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Follow checklist guide lines to meet
daily inspection.
Do not chew gum or eat while
preparing food.
Do not lean on equipment or sit on
counters.
Daily observation
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Sample Collection for Portfolio
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CULINARY ARTS – Grade 9
GOAL II: The students will practice work place safety at all times.
LEARNER OUTCOMES
Student will:
2.1 Identify the safety guidelines and
equipment.
INDICATORS OF LEARNING
Student will:
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2.2 Explain fire safety measures
2.3 Describe first aid measures for
burns, wounds, and choking.
2.4 Identify potential kitchen dangers.
Pass a written test with 100%
accuracy
Practice on daily basis
Safely sets up equipment
Safely breaks down equipment
Daily observation
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Identify fire exits
Fire blankets
Fire extinguishers and their uses
Recognize shop evacuation plan
Identify the three types of kitchen
fires
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Explain first aid to treat wounds
Explain first aid to treat burns
How to apply the “hug of life”
Explain how to safely avoid blood
borne pathogens
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Observe students demonstrating
kitchen safety
Practice on a daily basis
Knife safety measures
Wet/ oily safety floors
Horseplay in the kitchen
Running in kitchen
Equipment hazards
Chemical Storage
Know location of MSDS book
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CULINARY ARTS – Grade 9
GOAL III: The students will safely handle food to satisfy the State and Local health
department regulations.
LEARNER OUTCOMES
Student will:
3.1 Identify Biological, Chemical and
Physical hazards
INDICATORS OF LEARNING
Student will:
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3.2 Understand the food temperature
danger zone
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3.3 Understand Cross Contamination
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Pass the written test with 75%
accuracy
Daily observations
Identify the biological hazards that
can occur in food
Identify the chemical hazards that
occur in food
Identify the physical hazards that
can occur in food
Pass a written test with 75%
accuracy
Daily observations
Identify the temperature danger zone
Explain the growth rate of bacteria
in the danger zone
Explain how to protect food from the
danger zone
Describe a potentially hazardous
food
Pass a written test with 75%
accuracy
Daily observations
Explain how Cross Contamination
can affect food
Explain the ways Cross
Contamination occurs.
3.4 Understand proper manual and
mechanical washing techniques
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Pass the written test with 75%
accuracy
Daily observations
Demonstrate mechanical machine set
up.
Demonstrate mechanical machine
operations.
Demonstrate mechanical machine
break down.
Demonstrate manual sink set up.
Demonstrate how to apply chemical
sanitizer to a manual washing set up
Sample Collection for Portfolio
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CULINARY ARTS – Grade 9
GOAL IV:
Knife Skills and Nomenclature
LEARNER OUTCOMES
Student will:
4.1 Set up work area.
INDICATORS OF LEARNING
Student will:
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4.2 Select appropriate knife for specific
task.
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4.3
Perform basic Cutting techniques.
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4.4 Use proper knife safety and
sanitation.
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Anchor the cutting board
Gather items necessary to keep your
work area clean and safe.
Gather the appropriate portioning
and storage materials.
Identify parts of a knife.
Identify chef’s knife, paring knife,
boning knife, and slicing knife.
Use the proper knife for chopping,
cutting or dicing vegetables.
Preliminary Cut, trimming, remove
roots and stems.
Demonstrate 4 standard cuts used in
the kitchen.
Describe/demonstrate the use of a
sharpening stone and proper use of
the steel.
Use the guiding hand. And grip the
knife properly.
Sanitize knives to avoid cross
contamination.
Properly store knives in a safe and
sanitized environment.
List 4 safety guidelines when using a
knife.
Sample Collection for Portfolio
CULINARY ARTS – Grade 9
GOAL V : Weights and Measures
LEARNER OUTCOMES
Student will:
5.1 Demonstrate the ability to weigh,
measure liquids, and identify
individual items by count.
INDICATORS OF LEARNING
Student will:
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5.2 Identify the components of a
standardized recipe
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5.3 Use a standardized recipe
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Balance a balance beam scale for
accurate weighing
Identify liquid measuring cups,
quarts, and gallons to measure
liquids
Select and accurately use
ingredients purchased in standard
size by count.
Daily observation
Identify ingredients, method of
preparation, and yield of
standardized recipe
Identify proper measuring
equipment to accurately measure
recipe ingredients.
Daily Observation
Recognize recipe yield
Prepare mise en place
Follow method of preparation
accurately.
Daily observation.
CULINARY ARTS – Grade 9
GOAL VI:
Operate and Identify Common Kitchen Equipment and Tools
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
 Follow proper instructions when
6.1 Identify the dos and don’ts associated
operating equipment.
with the safe use of kitchen
 Location of safety switch. Proper use
equipment.
of guards on machinery.
 Have thorough knowledge of
cleaning and sanitizing equipment
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6.2 Use of Cooking equipment.
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6.3 Use of Food processing equipment.
6.4 Use of hot and cold food storage
equipment.
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General operation and instructions.
Follow safety guidelines.
Identify proper attachments for
various kitchen equipment.
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Avoid food left in the danger zone to
prevent the growth of bacteria that
causes disease
Keep food protected and labeled
Identify proper temperatures for
food storage units.
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6.5 Selecting the right pots, pans and
small hand tools.
Understand the basic operation of
natural gas and electrical cooking
equipment.
Explain why convection ovens cook
more quickly.
Operate range, grill. Griddle, fryer
broiler, and steamer.
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Identify two factors that affect a pans
ability to cook evenly.
Demonstrate the use of common
hand tools such as wire whips,
peelers, paring knife.
Demonstrate proper cleaning and
sanitizing of small ware.
CULINARY ARTS – Grade 9
GOAL VII: Introduction to Quantity Cooking/Cafeteria production
LEARNER OUTCOMES
Student will:
7.1 Safety, Sanitation and Personal
Hygiene
7.2 Use Common Tools, Machines, and
Equipment Safely.
INDICATORS OF LEARNING
Student will:
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Demonstrate safety awareness.
Practice safe work habits.
Wear protective clothing (boots)
Recognize Danger zone.
Maintain clean work place.
Describe ways to prevent food borne
illness and chemical contamination.
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Operate common kitchen tools and
equipment.
Inspect and clean kitchen tools,
equipment and machinery.
Sharpen and store knives properly.
Dismantle and assemble equipment
properly.
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7.3 Prepare Convenience Foods and
Follow Standardized procedures
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Cook according to recipe
specification
Select ingredients according to
recipe.
Defrost frozen food items properly.
Portion food to instructor’s
specifications.
Serve convenience foods.
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7.4 Proper Time Management to
Maximize Efficiently.
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Mise en place selects ingredients
and specific according to recipe.
Maintain a clean and organized
work area.
To measure accurately.
Maintain a production or
checklist.
Understand the role of food
service staff meeting time limit.
7.5. Identify Work Stations
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Prepare salads made from variety
of greens.
List tools needed at a sandwich
preparation workstation and
prepare sandwiches efficiently.
Explain the importance of
weighing baking ingredients.
Describe the role and duties of the
server.
Serve food and beverages
properly.
Describe the function of a steam
table and bain marie
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Sample Collection for Portfolio
CULINARY ARTS – Grade 9
GOAL VIII: Introduce career opportunities in the food service industry
LEARNER OUTCOMES
INDICATORS OF LEARNING
Student will:
Student will:
8.1 Identify difference between food
 List career opportunities in each category.
production and service
 Select 1 position in the service industry to
opportunities.
research and describe why you feel you would
excel at it.
 Using the internet or local newspaper’s help
wanted section for food production positions
available. List 5 that interest you.
 Written Test.
8.2 Define kitchen brigade system.
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List the positions of the brigade system.
Pass a written test with 75% accuracy.
Class discussion.
8.3 Identify opportunities of the
foodservice manager.
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Students will choose 2 management opportunities
and explain key skills needed for each.
Video.
List educational requirements.
Research availability in your area.
Working in-groups students will research 3
current food trends and discuss their affects.
Demonstration of foods that are “in”.
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8.4 Explain how food trends affect
the foodservice industry.
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Given a list of higher education institutions, the
students will research and list requirements of
each.
Literature from a variety of culinary institutions.
CULINARY ARTS – Grade 9
GOAL IX: Introduce professionalism in the foodservice industry
LEARNER OUTCOMES
INDICATORS OF LEARNING
Student will:
Student will:
9.1Explain the reason for the Chef’s
 Correctly identify each component of the Chef
Uniform.
Uniform
 In writing, the student will explain the purpose
and background for each part of the Chef
Uniform.
9.2 Describe importance of listening
and communication skills.
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9.3 Explain the importance of
teamwork and how it can affect all
aspects of a business.
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Observe students on a daily basis.
Discuss possible consequences of not paying
attention and not speaking clearly.
Students will explain in writing, key points of
good listening and speaking skills as discussed.
Respectful, courteous and proper etiquette.
Have students list what they feel is most
important about teamwork.
Observation through daily production
Given an example of poor teamwork, students
must come up with a feasible solution to correct
the problem.
Sample Collection for Portfolio 
10th Grade Goals
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Sanitation, Safety and Personal Hygiene Review
Mise en Place
Cooking Methods
Sandwich and Salad Preparation
Frozen and Convenience Food Preparation
Fruit and Vegetable Identification and Cookery
Stock and Base Preparation
Thickening Agents
Soup Preparation
Sauce Preparation
Rice and Pastas
Food Receiving and Storage
10th Grade Competency Exam
CULINARY ARTS – Grade 10
GOAL I: Understanding of Basic Kitchen Organization – Mise en place
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
1.1 Practice organization principals.
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Demonstrate the importance of Mise
en place and properly setting up a
food service work station.
I. Properly set up a breading
station.
II. Describe the steps in planning
for pre-preparation.
III. : Understand basic precooking
and marinating procedures.
1.2 Understand the types of meal service.
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Explain the differences between set
and extended meal service.
Plan production for set meal service
and extended meal service.
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1.3 Perform basic cutting techniques.
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1.4 Keep sharp edges on knives at all
times.
Demonstrate safe basic knife
handling techniques
Understand the importance of
uniformity
Produce uniform basic cuts and
shapes.
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Demonstrate proper knife
sharpening techniques.
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Understand and demonstrate knife
safety.
Sample Collection for Portfolio
 Knife cuts drill
CULINARY ARTS – Grade 10
GOAL II: Students will understand and apply basic cooking methods.
LEARNER OUTCOMES
Student will:
2.1 Understand the effects of heat on
foods.
INDICATORS OF LEARNING
Student will:
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Describe the ways in which heat is
transferred to food in order to cook it.
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Explain the changes in food items
(coagulation of proteins,
carmelization of starches,
gelatinization of starches, softening of
fibers, etc.) and understanding these
changes so they can control them.
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The students will correctly prepare
menu items using:
I. steaming
II. boiling,
III. braising,
IV. simmering
V. Poaching.
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The students will correctly prepare
menu items using:
broiling
grilling,
pan-broiling,
sautéing,
deep-frying
Pan-frying techniques.
2.2 Prepare foods using moist heat
cooking methods
2.3 Prepare foods using dry heat
cooking methods.
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II.
III.
IV.
V.
VI.
CULINARY ARTS – Grade 10
GOAL III: Introduction to Hot & Cold Sandwich Preparation
LEARNER OUTCOMES
INDICATORS OF LEARNING
Student will:
3.1 Describe different types of hot
and cold sandwiches
Student will:
 demonstrate different sandwich making techniques
 list a variety of hot and cold sandwiches
 written test
3.2Explain the guidelines for
preparing and plating hot and cold
sandwiches.
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Instructor demonstration.
Identification of appropriate ingredients.
Given a list of sandwich types ~ the student will
describe appropriate ingredients, procedure and
garnish to complete the sandwich.
Students will have the opportunity for hands on
practice through daily production.
3.3 Prepare Sandwiches
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Daily production through instructor
demonstration and daily production
Prepare 4 hot sandwiches
Prepare 4 cold sandwiches
CULINARY ARTS – Grade 10
GOAL IV: Preparation and introduction to Salad
LEARNER OUTCOMES
INDICATORS OF LEARNING
Student will:
Student will:
4.1 Discuss different types of
greens, characteristics of quality,
proper preparation, and correct
storage of salad ingredients.
4.2 Choose, define and discuss 5
types of salad.
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4.3 Define the
4 basic parts of a
salad.
4.4 Discuss and demonstrate 4 basic
salad dressings.
In written form students will be asked to list a
minimum of 4 greens discussed. Giving proper
washing, cutting and storage procedure.
Practice through daily production.
Written test.
In written form students will list 2 different salads
for each of the 5 types discussed.
Practice through daily production.
Practical test.
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Students will list minimum 3 options for each
salad part.
Hands on practice through daily production
Students will produce 2 salads. Each salad will
have a different ingredient for each of the 4 parts
of the salad.
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Instructor demonstration.
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Students will list and describe preparation of 1
type of each dressing.
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Students working in teams will prepare all 4 types
of salad dressing.
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Written test.
Sample Collection for Portfolio 
CULINARY ARTS – Grade 10
GOAL V:
Frozen and Convenience Foods
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
5.1 Discuss the advantages and disadvantages
of frozen and convenience foods.
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5.2 Demonstrate the proper methods for
receiving and storing convenience foods.
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5.3 Demonstrate the proper methods for
thawing/defrosting frozen/convenience foods.
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5.4Identify different characteristics of frozen
convenience foods.
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List advantages of using
frozen convenience foods.
List disadvantage of using
frozen convenience foods.
Written test
Insure that the quality of the
food is to manufacturers
specs.
Store foods in their respective
areas.
Find the shelf life of the food,
and use it in a timely manner.
Explain the necessary time
that it takes to safely thaw
frozen/convenience foods.
Demonstrate an alternative
thawing method for frozen
foods when time does not
allow the best method.
Explain the reasons why
frozen foods should not be refrozen.
Written Test
Explain which foods have
been fully, partially or not at
all prepared.
Read the manufacturers
instructions to get a guideline
on how to properly
cook/reheat frozen and
convenience foods.
5.5 Know the proper cooking methods for
preparing frozen/convenience foods.
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5.6 Attractively and creatively plate
frozen/convenience foods.
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Demonstrate the proper
cooking methods for
preparing and cooking frozen
and convenience foods.
Demonstrate the use of the
proper equipment for frozen
and convenience foods.
Demonstrate attractive plating
for frozen/convenience foods.
Prepare a garnish that
compliments the
frozen/convenience food.
Daily Production.
Sample Collection for Portfolio
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CULINARY ARTS – Grade 10
GOAL VI: The students will identify and cook a variety of fresh, frozen, canned and
dried fruits and vegetables.
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
6.1- Identify the characteristics of a
variety of fresh, frozen, canned and
dried fruits and vegetables.
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6.2 Store varieties of fresh, frozen,
canned and dried fruits and vegetables.
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6.3 Properly cut a variety of fresh,
frozen, canned and dried fruits and
vegetables.
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Written tests
NOCTI based bench identification
tests with 80% accuracy
Explain the different textures
between fresh, frozen, canned and
dried fruits and vegetables
Daily production.
Written tests
Describe the proper storage
temperatures for refrigerator, frozen
and dry storage of all fruits and
vegetables with 100% accuracy.
Properly demonstrate the proper
height and distance from the walls of
the storage area that all fruits and
vegetables will be stored at.
Daily production.
Written tests,
NOCTI style bench tests
Cut a variety of fruits vegetables in
large, medium, small dice, cut with
80% accuracy
Cut a variety of fruits and vegetables
into batonnet, julienne or fine
julienne with 80% accuracy.
Daily production.
6.4 Properly cook a variety of fresh,
frozen canned and dried fruits and
vegetables.
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NOCTI Style performance bench
Test
Cook a variety of fruits and
vegetables using the moist heat
method with 80% accuracy.
Cook a variety of fruits and
vegetables using a combination
cooking methods
Cook a variety of fruits and
vegetables using dry heat methods
without fat with 80% accuracy.
Cook a variety of fruits and
vegetables using dry heat methods
with fat with 80% accuracy
Sample Collection for Portfolio
CULINARY ARTS – Grade 10
GOAL VII: Students will learn the production of basic white and brown stock,
glazes and how to properly use bases.
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
7.1 Prepare white veal, chicken and fish
stock.
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7.2 Prepare brown veal, beef and chicken
stock.
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Properly rinse and blanch bones.
Prepare mirepoix and sachet.
Properly simmer and skim stock for
clarity.
Properly strain, cool and store
finished stock.
Evaluate quality of finished stock.
Properly brown bones and mirepoix.
Properly simmer and skim stock for
clarity.
Properly strain, cool and store
finished stock.
Evaluate quality of finished stock.
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Properly select appropriate
vegetables and trimmings.
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Observe all stock making rules while
preparing vegetable stock.
7.4 Prepare reductions and glazes using
finished stocks.
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Using reduction, properly prepare
meat, chicken and fish glazes from
finished stocks.
7.5 Prepare stocks from convenience
bases.
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Recognize the differences in quality
among available commercial bases.
Properly use bases to produce
quality products.
Daily production
7.3 Prepare vegetable stock.
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Sample Collection for Portfolio
 Written description for the production of
a brown stock.
 Self-evaluation sheet for stock project.
CULINARY ARTS – Grade 10
GOALVIII: Properly prepare thickening agents, and use them to thicken liquids.
LEARNER OUTCOMES
Student will:
8.1 Prepare and use white, blond and
brown roux.
INDICATORS OF LEARNING
Student will:
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8.2 Prepare and use slurry made with
cornstarch and other starches.
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8.3 Prepare and use liaison.
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8.4 Prepare and use beurre manié
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Select and melt appropriate fat.
Add proper amount of flour.
Cook to required degree for white,
blond or brown roux.
Use roux to thicken a variety of
liquid.
Dissolve starch in the correct
volume of cool liquid.
Use slurry to thicken liquid
Daily production.
Combine egg yolks and cream.
Temper liaison properly when
thickening a liquid.
Daily production
Soften butter and combine with flour
to form a smooth paste.
Properly use beurre manié to
thicken a liquid.
Daily production
Sample Collection for Portfolio
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CULINARY ARTS – Grade 10
GOAL IX: The students will describe, prepare and explain the uses for the five
Mother or Grand Sauces.
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
9.1 Students will name the five mother sauces
and their ingredients.
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9.2 Students will describe the characteristics of
the five mother sauces, properly prepared.
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9.3 Students will describe the proper uses for
the five mother sauces.
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Written tests
Proper identification of
mirepoix components
Properly identify the three
types of roux
Properly identify white and
brown stocks
Written Tests
Demonstrate the different
ratios of roux to liquid to
achieve different
consistencies
Identify the difference
between a sauce of light,
medium and heavy
consistency
Identify a hollandaise made
via a proper emulsion
Written tests
Daily production
Explain the body and flavor
difference of each sauce
Identify the foods they
compliment
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9.4 Students will properly prepare the five
mother sauces.
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NOCTI style bench tests
preparing 1 qt of each roux
based mother sauce with 80%
accuracy.
Prepare 1 qt of tomato sauce
with 80% accuracy.
Prepare a 4 egg hollandaise
with 80% accuracy.
Daily production.
Sample Collection for Portfolio

CULINARY ARTS – Grade 10
GOAL X: The students will identify, prepare, garnish and safely store various
varieties of soup.
LEARNER OUTCOMES
Student will:
10.1 The students will identify the
various classes of soups.
INDICATORS OF LEARNING
Student will:
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10.2 The students will prepare various
soups using both bases and stocks.
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Written tests
Identify the characteristics of a
clear soup
Identify the characteristics of a
thick soup
Identify the characteristics of a
specialty/national soup
NOCTI style bench performance
tests
Daily production.
Prepare a clear soup
Prepare a thick soup
Prepare a specialty/national
soup
Safely hold soup for service
10.3 Students will prepare attractive
garnishes for the various classes of
soups.
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Garnish a soup
Prepare garnish toppings
Prepare proper soup
accompaniments
10.4 Students will safely store soups for
further use.
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Daily Production.
Ice bath soups when necessary
Wrap, label and date food
Store soup in refrigerator using
sanitation procedures.
Sample Collection for Portfolio
CULINARY ARTS – Grade 10
GOAL XI: Students will identify and prepare various rice, pastas and starches
LEARNER OUTCOMES
Student will:
11.1 The students will identify various
types and shapes of pastas and their
uses.
INDICATORS OF LEARNING
Student will:
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11.2 The students will properly prepare
pastas in a variety of ways.
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11.3 The students will identify different
varieties of rice and other common
grains.
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NOCTI style bench tests
Written tests
Identify at least 5 shapes of pasta
with 80% accuracy
State the appropriate
sauces/toppings for at least 5 types
of pasta with 80% accuracy
NOCTI style bench performance
tests
Daily production.
Cook various shapes of pasta al
dente
Shock pasta and hold it for future
use
Prepare pasta for a tomato sauce
Prepare pasta for a heavy bodied
sauce
Prepare pasta for a thin bodied
sauce
Prepare pasta for a oil based sauce
NOCTI style bench tests
Daily production
Identify short grained rice
Identify medium grained rice
Identify long grained rice
Identify Barley
Identify Lentils
Identify four varieties of dried
beans(legumes) with 80% accuracy
NOCTI style bench tests.
11.4 The students will use various
cooking methods for rice and other
grains.
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Prepare boiled /steamed rice
Prepare rice using the pilaf method
Prepare rice using the risotto
method
Prepare barley for a side dish
Prepare barley for soup
Prepare lentils for service
Soak and simmer dry beans for
further use
Sample Collection for Portfolio

CULINARY ARTS – Grade 10
GOAL XII: Students will inspect, receive and store all refrigerated, frozen and dry
storage food items.
LEARNER OUTCOMES
Student will:
12.1 Students will properly inspect
refrigerated, frozen and dry good
foods.
INDICATORS OF LEARNING
Student will:
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12.2 Students will properly receive
refrigerated, frozen and dry good foods.
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12.3 Students will practice the FIFO
method of food rotation
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12.4 Students will properly store
refrigerated, frozen and dry good
foods.
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Written Tests
Inspect meat and poultry for
appropriate color, texture, odor and
packaging.
Inspect fish for appropriate color,
texture, odor and packaging.
Inspect dairy for appropriate
temperature, texture and packaging.
Inspect frozen foods for proper
temperature and packaging
Daily Practice
Written Tests
After properly inspecting dry goods,
refrigerated and frozen foods,
students will prove an invoice vs.
actual order received.
Daily Practice
Written Tests
Students will properly rotate all
foods and dry goods using the first
in first out (FIFO) method of
rotation.
Daily Practice
Written Tests
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Students will store, per sanitation
procedures, all refrigerated, frozen
and dry food products using the
FIFO method.
Daily Practice
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Sample Collection for Portfolio