ProStart 2
Introduction
Introduction
Standard
Objective
Supplies
Class Introduction
Class Introduction
Binders, COOP Forms, Concurrent information, DVD, Game
Content:
Introduce myself and the class.
Call roll, explain seating assignments and cooking units.
Handout binders:
1.
Go over Disclosure Document
2.
Review Scope and Sequence
3.
Explain the notebook.
4.
Concurrent Enrollment
5.
FCCLA
6.
ProStart/Competition DVD
7.
Culinary POV Binder Cover
ProStart 2
Introduction
Team Work Lab
Standard
Objective
Supplies
REVIEW
REVIEW
Lab Supplies
Content:
Divide students into groups of 3-4. Give each group instructions. Do this quickly as
they come in and get them going.
Supplies needed for about 15 salads:
2 lbs ground beef
1 cup chopped onions
1 30 oz. Can refried beans (can add more to stretch meat mixture)
1 15 oz. Can tomato sauce
1 package taco seasoning
2 heads lettuce shredded
1 24 oz. Package corn chips
1 lb. cheddar cheese, grated
4 tomatoes, diced
½ purple onion, diced
1 can olives, sliced
1 large jar salsa
1 pint sour cream
3 cans lime or lemonade
When done and while eating students will answer the questions on the worksheet.
ProStart 2
Introduction
Knife Skills
Standard
Objective
Supplies
REVIEW
REVIEW
Power Point, DVD
Content:
Knife Skills Quiz
Go over power point presentation on knives with the class and with a worksheet.
Show cuts, review names of cuts, etc…
Show DVD on knife cuts or demonstrate to the class.
Demonstrate how to cut an onion
ProStart 2
Introduction
Safety & Sanitation
Standard
Objective
Supplies
REVIEW
REVIEW
Scavenger hunt answers, Safety DVD, skittles, Serve Safe, M & Ms,
Skittles
Content:
Complete a scavenger hunt worksheet. Assign each student one question to answer.
They will be the expert on that question for the class. Students will go find the answers
from each other. Handout the questions and have the kids record them on their paper.
Collect the answer papers. Have the students sign or initial when they get an answer.
Show section one & two of the serve safe video. Discuss from the video discussion
guide.
Show the M & Ms and discuss how quickly bacteria grows. Give kids small candy bags
to eat.
Show section three on personal hygiene.
If time permits you can do the glo germ.
HOMEWORK: Sanitation Worksheet – can use internet for information, check
sources!!!
ProStart 2
Introduction
Kitchen Basics
Standard
Objective
Supplies
REVIEW
REVIEW
PowerPoint, dots, lab supplies
Content:
Kitchen Basics Power point presentation with worksheet.
Divide the class into two groups. Half the class with pair up in the kitchen and do the
cooking lab while the teacher evaluates their work. They can only talk to their partner.
Make Chicken Salad Wrap. The other 2 in the group will be watching them. Give the
watchers dot stickers. When students cooking do something wrong dot them with a
sticker. Tell them why you are doting them.
Half way through switch places.
ProStart 2
Introduction
Knife Skills
Standard
Objective
Supplies
REVIEW
REVIEW
Knives, cutting boards, potatoes, carrots, onions
Content:
Divide the class in half. Half will stay at their tables and do the basics test. Turn in
when done. The other half will do a practical knife lab. Students can use onions,
carrots and potatoes. Evaluate each with a rubric.
Use a timer so it doesn’t go over with the first group.
Change groups.
ProStart 2
Chapter 1
Chapter 1 Introduction to Breakfast Foods & Sandwiches
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
List the characteristics of milk and identify ways to keep it safe.
Identify the different forms of cream and their fat contents.
Differentiate between butter and butter substitutes and recognize the
characteristics of each.
Identify the different types of cheese and give examples of each.
List the characteristics of eggs and identify ways to keep them safe.
Prepare and serve eggs using a variety of cooking methods.
Prepare pancakes, crepes, waffles, and French toast.
Prepare ham, hash, grits, cold cereals, oatmeal, and sausage.
Prepare coffee, tea, and cocoa.
Give examples of different types of sandwiches, including simple hot,
open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold.
Explain the roles of the three components of a sandwich: bread, spread,
and filling
Prepare common sandwich spreads and fillings.
List the necessary tools and equipment to make sandwiches at a sandwich
station.
Demonstrate preparation of several types of sandwiches.
PowerPoint, DVDs
Content:
Power Point on Chapter 1
Students can work on syllabus during and after the power point
Alton Brown DVDs on eggs, cheese, etc…
ProStart 2
Chapter 1
Dairy Tasting
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
List the characteristics of milk and identify ways to keep it safe.
Identify the different forms of cream and their fat contents.
Differentiate between butter and butter substitutes and recognize the
characteristics of each.
Identify the different types of cheese and give examples of each.
Tasting supplies
Content:
Dairy Tasting:
Butter
Unsalted Butter
Margarine
Other Spreads
Bread
Cheeses 8-10 different
Milk different fat %
Soy Milk
Almond Milk
Yogurts
If extra time remains complete syllabus or DVDs from last class.
ProStart 2
Chapter 1
Egg Lab
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare and serve eggs using a variety of cooking methods.
Lab supplies
Content:
Make and share egg dishes.
ProStart 2
Chapter 1
Omelet Lab
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare and serve eggs using a variety of cooking methods.
Lab supplies
Content:
Discuss egg cookery principles. Have students make individual omelets. Demonstrate
flipping omelets.
Prepare omelet station: - for 3 classes of 32
Diced onion – 4 large onions
Diced peppers – 6 peppers
Diced ham – 5 lbs
Grated cheese – 5 lbs
Sliced mushrooms – 24 ounces
Clarified butter or olive oil – 5 lbs
Eggs - 200
ProStart 1
Chapter 1
Breakfast Breads
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare pancakes, crepes, waffles, and French toast.
Prepare ham, hash, grits, cold cereals, oatmeal, and sausage.
Prepare coffee, tea, and cocoa.
Lab supplies
Content:
Prepare breakfast breads, meats, cereal, herbal tea and cocoa.
ProStart 2
Chapter 1
Sandwich Lab
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare common sandwich spreads and fillings.
Demonstrate preparation of several types of sandwiches.
Lab supplies
Content:
Prepare and share with class.
ProStart 2
Chapter 1
Canapé & Hors d’oeuvres Lab
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare common sandwich spreads and fillings.
Demonstrate preparation of several types of sandwiches.
Lab supplies
Content:
Prepare and share with class.
ProStart 2
Chapter 1
Canapé & Hors d’oeuvres Lab
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Prepare common sandwich spreads and fillings.
Demonstrate preparation of several types of sandwiches.
Lab supplies
Content:
Let students create canapés to share with the class.
Provide a variety of breads, crackers, toppings, spreads, etc… and books with ideas.
ProStart 2
Chapter 2
Intro to Nutrition
Standard
Objective
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Describe how phytochemicals and fiber function in the body.
Name the types of carbohydrates and fats and describe their function in
the body.
Identify food sources of carbohydrates and fats.
Describe cholesterol and identify its food sources.
Describe the makeup of proteins and their function in the body.
Identify food sources of proteins.
Describe the three major vegetarian diets.
List the functions of vitamins, minerals, and water in the body.
Identify food sources of vitamins, minerals, and water.
Explain what food additives are and how they function in food.
Explain the role of digestion in nutrition and health.
List and describe techniques for food preparation that preserve nutrients.
Suggest ways to make menus and recipes more healthful.
Suggest healthful substitutes for high-fat items.
List and define recent developments in food production that may affect
nutrition.
Supplies
Content:
Watch Bill Nye introduce the nutrients or use other DVD.
Power Point on Chapter 2
Students can work on syllabus during and after the power point
ProStart 2
Chapter 2
Carbohydrate, Protein and Fat
Standard
Objective
Supplies
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Describe how phytochemicals and fiber function in the body.
Name the types of carbohydrates and fats and describe their function in
the body.
Identify food sources of carbohydrates and fats.
Describe cholesterol and identify its food sources.
Describe the makeup of proteins and their function in the body.
Identify food sources of proteins.
Describe the three major vegetarian diets.
Computers, information cards, rubrics, poster boards, etc…
Content:
Divide the class into groups. Have them prepare a presentation on one of the nutrients
Carbohydrates, Protein or Fat. You can also have groups to fiber, phytochemicals,
cholesterol, additives and vegetarian diets. This can be a power point, illustrated talk,
etc… about 3 minutes long. Students will include types, function, sources, etc….
Provide the materials and a grading rubric to each group.
ProStart 2
Chapter 2
Nutrient Lab
Standard
Objective
Supplies
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Describe how phytochemicals and fiber function in the body.
Name the types of carbohydrates and fats and describe their function in
the body.
Identify food sources of carbohydrates and fats.
Describe cholesterol and identify its food sources.
Describe the makeup of proteins and their function in the body.
Identify food sources of proteins.
Describe the three major vegetarian diets.
Lab supplies
Content:
Prepare healthy foods (whole grains, fish, vegetables, blueberries, etc…)
ProStart 2
Chapter 2
Vitamins and Minerals
Standard
Objective
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
List the functions of vitamins, minerals, and water in the body.
Identify food sources of vitamins, minerals, and water.
Supplies
Content:
Watch Vitamin and Mineral DVDs with worksheets. Fill in the blanks of answers still
missing.
ProStart 2
Chapter 2
Health Related Foods Lab
Standard
Objective
Supplies
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Suggest ways to make menus and recipes more healthful.
Lab Supplies
Content:
Anemia: Black Bean Salsa with Chips
Colon and Rectal Cancer: Extra Fiber Apple Crisp
Heart Disease: Low Cholesterol Oatmeal Drop Cookies
Diabetes: Light Banana Parfait
Osteoporosis: Tofu Smoothies
Weight Management: Sensibly Delicious Brownies
Make and share the foods listed above.
ProStart 2
Chapter 2
Dietary Guidelines and MyPlate
Standard
Objective
Supplies
Students will understand and apply basic nutrition.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Describe how phytochemicals and fiber function in the body.
Suggest ways to make menus and recipes more healthful.
List and define recent developments in food production that may affect
nutrition.
Computers, instruction sheets
Content:
Watch DVD on My Plate
Do Choose Myplate worksheet using learning zone information cards.
Evaluate the nutrients from menus of local restaurants.
ProStart 2
Chapter 2
Menus and Substitutions
Standard
Objective
Students will understand and apply basic nutrition.
Suggest ways to make menus and recipes more healthful.
Suggest healthful substitutes for high-fat items.
Supplies
Content:
Do the Substitution Lab
While baking work on the Lasagna done right worksheet as a group.
ProStart 2
Term Assessment
Standard
Objective
Supplies
Students will explore the facets of Breakfast Foods and Sandwiches.
Students will understand and apply basic nutrition.
See previous lesson plans
Flip book, Art supplies, Dietary Guidelines
Content:
The Basics of Nutrition Flip Chart
Dietary Guidelines Project
ProStart 2
Competition Information
Standard
Objective
Supplies
Students will explore competitions related to ProStart.
Computers, Information Booklets
Content:
Each group will be given a booklet with a different competition in it. They will be given
an instruction sheet and as a group they will prepare a short power point about that
competition to share with the class.
Class Presentations
Class Sign-up – students will sign up for a competition they are interest in.
ProStart 2
Chapter 3
Introduction Controlling Costs
Standard
Objective
Supplies
Students will explore controlling foodservice costs.
Identify the types of costs incurred by a foodservice business and give
examples of each.
Explain the purposes of a budget.
Explain the purpose of a profit-and-loss report.
Identify methods for analyzing profit-and-loss reports.
Explain the purpose of invoices in a foodservice business.
Identify tools to help control costs.
Define and calculate food cost and food cost percentage.
Given a problem, calculate as purchased (AP) and edible portion (EP)
amounts.
Calculate the total cost and portion costs of a standardized recipe.
Develop a recipe cost card for a standardized recipe.
Explain the importance of portion control to food cost.
Give examples of portion-control devices used in foodservice operations.
List the steps in the process to control food costs.
Forecast sales by analyzing and evaluating sales histories, popularity
indices, and production sheets.
Calculate a recipe’s yield and the number of portions it will produce.
Use a conversion factor to calculate a new yield for an existing recipe.
Explain the importance of standards for controlling production volume.
List and describe standard procedures used for controlling production
volume.
List and explain the various methods for menu pricing.
Explain the importance of standard labor costs to a business’s success.
List factors that affect labor costs.
Describe the relationship between sales volume and labor costs.
Explain the difference between a master schedule and a crew schedule.
Describe the components and factors to consider when developing labor
schedules.
Computers, Instruction Sheets, Printers
Content:
Power Point on Chapter 3 with costing packet.
Book Assignment
Homework: Complete packet
ProStart 2
Chapter 3
Introduction Controlling Costs
Standard
Objective
Supplies
Students will explore controlling foodservice costs.
Identify tools to help control costs.
List the steps in the process to control food costs.
Calculate a recipe’s yield and the number of portions it will produce.
Use a conversion factor to calculate a new yield for an existing recipe.
Worksheet, Lab Supplies
Content:
Complete the recipe yield calculations as a group. Check off. Prepare product.
ProStart 2
Chapter 3
Introduction Controlling Costs
Standard
Objective
Supplies
Students will explore controlling foodservice costs.
Identify the types of costs incurred by a foodservice business and give
examples of each.
Explain the purposes of a budget.
Explain the purpose of a profit-and-loss report.
Identify methods for analyzing profit-and-loss reports.
Explain the purpose of invoices in a foodservice business.
Identify tools to help control costs.
Define and calculate food cost and food cost percentage.
Explain the importance of portion control to food cost.
Give examples of portion-control devices used in foodservice operations.
List the steps in the process to control food costs.
Forecast sales by analyzing and evaluating sales histories, popularity
indices, and production sheets.
Explain the importance of standards for controlling production volume.
List and describe standard procedures used for controlling production
volume.
Computers, Instruction Sheets, Printers
Content:
Play the lemonade stand game and complete the excel data sheet and the questions
about controlling costs.
ProStart 2
Chapter 3
Scone Lab
Standard
Objective
Supplies
Students will explore controlling foodservice costs.
Define and calculate food cost and food cost percentage.
Calculate the total cost and portion costs of a standardized recipe.
Develop a recipe cost card for a standardized recipe.
Explain the importance of portion control to food cost.
Give examples of portion-control devices used in foodservice operations.
Lab worksheet, lab supplies
Content:
Complete the worksheet as a group. Do scone lab.
ProStart 2
Chapter 3
Food Costing
Standard
Objective
Supplies
Students will explore controlling foodservice costs.
Given a problem, calculate as purchased (AP) and edible portion (EP)
amounts.
Lab supplies, AP/EP Worksheet, Scales
Content:
Work through AP/EP worksheet as a group.
ProStart 2
Chapter 4
Salads and Garnishing
Standard
Objective
Students will compare and present salads and garnishes
Identify and describe the various ingredients used to make salads.
List the four parts of a salad and explain the role of each.
Identify various types of salad and explain how to prepare them.
Explain the roles of salads on the menu.
Design attractive salads.
Identify proper procedures for cleaning salad greens.
Identify proper procedures for storing salads.
Differentiate among various oils and vinegars.
Prepare vinaigrettes and other emulsions.
Match dressings to salad ingredients.
Give examples of ingredients used to make dips.
Prepare several dips.
Give examples of garnishes.
Describe and prepare ingredients commonly used as garnishes.
Garnish various items, including plates, desserts, and soups.
Supplies
Content:
Chapter Power Point
Chapter Book Assignment
Alton Brown Salad DVDs
ProStart 2
Chapter 4
Salads and Garnishing
Standard
Objective
Supplies
Content:
Salad Labs
Students will compare and present salads and garnishes
Identify and describe the various ingredients used to make salads.
List the four parts of a salad and explain the role of each.
Identify various types of salad and explain how to prepare them.
Explain the roles of salads on the menu.
Design attractive salads.
Identify proper procedures for cleaning salad greens.
Identify proper procedures for storing salads.
Lab Supplies
ProStart 2
Chapter 4
Salads and Garnishing
Standard
Objective
Supplies
Students will compare and present salads and garnishes
Differentiate among various oils and vinegars.
Prepare vinaigrettes and other emulsions.
Match dressings to salad ingredients.
Lab Supplies
Content:
Dressing Lab
ProStart 2
Chapter 4
Salads and Garnishing
Standard
Objective
Supplies
Content:
Dip Lab
Students will compare and present salads and garnishes
Give examples of ingredients used to make dips.
Prepare several dips.
Lab Supplies
ProStart 2
Chapter 4
Salads and Garnishing
Standard
Objective
Supplies
Content:
Garnish Lab
Students will compare and present salads and garnishes
Give examples of garnishes.
Describe and prepare ingredients commonly used as garnishes.
Garnish various items, including plates, desserts, and soups.
Lab Supplies
ProStart 2
Chapter 5
Purchasing and Inventory
Standard
Objective
Students will explore classify purchasing and inventory procedures
Define the terms purchasing, selection, and procurement.
Outline the objectives of the purchasing function in a foodservice
operation.
Explain the relationship between primary and intermediary sources and
retailers.
Explain the differences between formal and informal buying and the formal
bidding process.
List the types of goods and service that a foodservice operation might buy.
Describe the buyer’s role in a foodservice operation and explain the
importance of ethical behavior to a buyer.
List the factors that help to determine an operation’s quality standards.
Identify ways to communicate quality standards and give examples of
standards a foodservice operation might use.
Describe buyer considerations when conducting a make-or-buy analysis.
Outline the process for procuring products and services.
Identify production records used to calculate buying needs.
Write purchase orders to items to be purchased.
List ways to verify that supplier services meet an operation’s needs.
List factors that affect food prices.
List proper procedures for receiving deliveries.
List proper procedures for storing food and supplies.
Describe perpetual inventory and physical inventory systems.
Explain the difference between perishable and nonperishable food items.
Supplies
Content:
Chapter Power Point
Chapter Book Assignment
ProStart 2
Chapter 5
Purchasing and Inventory
Standard
Objective
Students will explore classify purchasing and inventory procedures
Define the terms purchasing, selection, and procurement.
Outline the objectives of the purchasing function in a foodservice
operation.
Explain the relationship between primary and intermediary sources and
retailers.
Explain the differences between formal and informal buying and the formal
bidding process.
List the types of goods and service that a foodservice operation might buy.
Describe the buyer’s role in a foodservice operation and explain the
importance of ethical behavior to a buyer.
List the factors that help to determine an operation’s quality standards.
Identify ways to communicate quality standards and give examples of
standards a foodservice operation might use.
Describe buyer considerations when conducting a make-or-buy analysis.
Outline the process for procuring products and services.
Identify production records used to calculate buying needs.
Write purchase orders to items to be purchased.
List ways to verify that supplier services meet an operation’s needs.
List factors that affect food prices.
List proper procedures for receiving deliveries.
List proper procedures for storing food and supplies.
Describe perpetual inventory and physical inventory systems.
Explain the difference between perishable and nonperishable food items.
Supplies
Content:
Purchasing Packet
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for meat.
Describe the various kinds of meat.
Identify the proper purchasing and storing procedures for meat.
List factors that affect purchasing decisions for meat
Outline basic techniques for cooking meat
Match various cooking methods with different forms of meat.
Outline the federal grading systems for poultry.
Describe the various kinds of poultry.
Identify the proper purchasing and storing procedures for poultry.
List factors that affect purchasing decisions for poultry.
Outline basic techniques for cooking poultry.
Match various cooking methods with different forms of poultry.
Outline the federal grading systems for seafood.
Describe the various kinds of seafood.
Identify the proper purchasing and storing procedures for seafood.
List factors that affect purchasing decisions for seafood.
Outline basic techniques for cooking seafood.
Match various cooking methods with different forms of seafood.
Identify and describe different types of charcuterie.
Explain garde manger and how it relates to charcuterie.
Supplies
Content:
Chapter Power Point
Chapter Book Assignment
Alton Brown DVDs
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Supplies
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for poultry.
Describe the various kinds of poultry.
Identify the proper purchasing and storing procedures for poultry.
List factors that affect purchasing decisions for poultry.
Outline basic techniques for cooking poultry.
Match various cooking methods with different forms of poultry.
Chicken, Knives, Cutting Boards
Content:
Fabricate Chicken
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Supplies
Content:
Chicken Lab
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for poultry.
Describe the various kinds of poultry.
Identify the proper purchasing and storing procedures for poultry.
List factors that affect purchasing decisions for poultry.
Outline basic techniques for cooking poultry.
Match various cooking methods with different forms of poultry.
Lab Supplies
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Supplies
Content:
Beef Lab
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for meat.
Describe the various kinds of meat.
Identify the proper purchasing and storing procedures for meat.
List factors that affect purchasing decisions for meat
Outline basic techniques for cooking meat
Match various cooking methods with different forms of meat.
Outline the federal grading systems for poultry.
Lab Supplies
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Supplies
Content:
Pork Lab
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for meat.
Describe the various kinds of meat.
Identify the proper purchasing and storing procedures for meat.
List factors that affect purchasing decisions for meat
Outline basic techniques for cooking meat
Match various cooking methods with different forms of meat.
Lab Supplies
ProStart 2
Chapter 6
Meat, Poultry and Seafood
Standard
Objective
Supplies
Content:
Seafood Lab
Students will identify how to purchase, store and prepare meat, poultry,
and seafood.
Outline the federal grading systems for seafood.
Describe the various kinds of seafood.
Identify the proper purchasing and storing procedures for seafood.
List factors that affect purchasing decisions for seafood.
Outline basic techniques for cooking seafood.
Match various cooking methods with different forms of seafood.
Lab Supplies
ProStart 2
Chapter 7
Marketing
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Marketing Introduction
Power Point
Chapter Assignment
ProStart 2
Chapter 7
The Apprentice
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Supplies
Content:
Watch the apprentice – an episode with food. Go though marketing strategies.
Have students create a marketing plan and sell product next time in class. Keep food
costs low. Ideas – smoothies, ice cream, lemonade, etc… The class should all sell the
same product. Use remaining class time to create market strategies.
ProStart 2
Chapter 7
Apprentice Activity
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Supplies
Content:
Create and prepare to sell product during class.
ProStart 2
Chapter 7
Menu Design
Standard
Objective
Students will identify and recognize marketing and menu concepts
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Why is menu planning important?
Communication with customers, runs operation, sets theme for restaurant.
Read through list of problems from sysco.
Power point: Types of menus
Go over each type. Have students take notes on research form. Handout examples,
brainstorm as a class different restaurants.
Handout cards with menu categories on them. One set to each group. Have them sort
them according to menu layout, go over as a class.
Power point: 5 steps to menu planning
Hand out Menu Descriptions worksheet. Write a description for each food item. Check
out the “words that help you sell” on the back of the worksheet.
Show sample menus and go over that makes a great menu.
Power point: What makes a menu
Determine Hamburger type for next class and write menu description.
Homework: Create a menu
ProStart 2
Chapter 7
Menu Design
Standard
Objective
Students will identify and recognize marketing and menu concepts
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Hamburger Lab – Menu writing contest
ProStart 2
Chapter 8
Dessert and Baked Goods
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify and use common ingredients in baking.
Calculate ingredient weights using baker’s percentages.
Convert baking recipes to a new yield.
Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
Mix yeast dough using the straight mix method.
Proof bake shop items.
Prepare yeast breads.
Prepare different types of quick breads and cake batters.
Identify the functions of icings and determine which are best suited for
different baked goods.
Describe and prepare steamed puddings and dessert soufflés.
Prepare pie dough using the 3-2-1 method.
Describe the procedure for baking blind.
Describe roll-in dough, phyllo dough, and pâte à choux.
Prepare cookies using various makeup methods.
Explain how chocolate is made, including chocolate liquor, cocoa butter,
and cocoa powder.
Demonstrate how to store chocolate prperly.
Explain how chocolate is tempered.
Explain how crème anglaise, pastry creams, and Bavarian creams are
made, and how they are used in desserts.
List the characteristics of ice cream and give examples of other frozen
desserts.
List the steps for preparing poached fruits and tortes.
List guidelines for plating and presenting desserts.
Supplies
Content:
Personality dessert quiz
Power point with information on chapter.
Discuss coming unit and expectations for labs.
Chapter Assignment
Show Candy Video or Alton Brown dessert videos.
ProStart 2
Chapter 8
Yeast Dough
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify and use common ingredients in baking.
Calculate ingredient weights using baker’s percentages.
Convert baking recipes to a new yield.
Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
Mix yeast dough using the straight mix method.
Proof bake shop items.
Prepare yeast breads.
Supplies
Content:
Go over baking formulas.
Review terms:
Lean Dough
Rich Dough
Straight Mix
Sponge Mix
Knead
Gluten
Proof
Fermentation
Make lean dough Pretzels.
ProStart 2
Chapter 8
Yeast Dough
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify and use common ingredients in baking.
Calculate ingredient weights using baker’s percentages.
Convert baking recipes to a new yield.
Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
Mix yeast dough using the straight mix method.
Proof bake shop items.
Prepare yeast breads.
Supplies
Content:
Roll formation using Rhodes rolls or pre-made dough
3-4 rolls per person
ProStart 2
Chapter 8
Yeast Dough
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify and use common ingredients in baking.
Calculate ingredient weights using baker’s percentages.
Convert baking recipes to a new yield.
Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
Mix yeast dough using the straight mix method.
Proof bake shop items.
Prepare yeast breads.
Supplies
Content:
Make a dough product: Pizza, cinnamon rolls, pull aparts, etc.
ProStart 2
Chapter 8
Quick Breads
Standard
Objective
Supplies
Students will discuss and prepare desserts and baked goods.
Prepare different types of quick breads and cake batters.
Content:
Quick Bread Lab
ProStart 2
Chapter 8
Cakes
Standard
Objective
Supplies
Students will discuss and prepare desserts and baked goods.
Prepare different types of quick breads and cake batters.
Content:
Cake or Cupcake lab
ProStart 2
Chapter 8
Icing
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify the functions of icings and determine which are best suited for
different baked goods.
Supplies
Content:
Icing Lab using cakes from last time, or a variety of cakes.
ProStart 2
Chapter 8
Pie Lab
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Prepare pie dough using the 3-2-1 method.
Describe the procedure for baking blind.
Supplies
Content:
Make Pie Crust – Blind Bake
Filling- per class
3 large Vanilla pudding
4 large Chocolate pudding
6 bananas
2 cans of whipping cream
ProStart 2
Chapter 8
Puff Pastry
Standard
Objective
Supplies
Students will discuss and prepare desserts and baked goods.
Describe roll-in dough, phyllo dough, and pâte à choux.
Content:
Make cream horns and puff pastry roulades.
Filling
2 small vanilla pudding
3 cups milk
5 cups of heavy whipping cream
2 pkgs frozen berries
ProStart 2
Chapter 8
Pate a choux
Standard
Objective
Supplies
Content:
Make eclairs
Students will discuss and prepare desserts and baked goods.
Describe roll-in dough, phyllo dough, and pâte à choux.
ProStart 2
Chapter 8
Cookies
Standard
Objective
Supplies
Students will discuss and prepare desserts and baked goods.
Prepare cookies using various makeup methods.
Content:
Make Cookies using as many methods as possible.
ProStart 2
Chapter 8
Chocolate
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Explain how chocolate is made, including chocolate liquor, cocoa butter,
and cocoa powder.
Demonstrate how to store chocolate properly.
Explain how chocolate is tempered.
Supplies
Content:
Power point on chocolate.
Tasting Amano chocolate.
Piping, dipping, etc…
ProStart 2
Chapter 8
Dessert and Baked Goods
Standard
Objective
Supplies
Students will discuss and prepare desserts and baked goods.
List guidelines for plating and presenting desserts.
DVD, paper, glue, tape, scissors
Content:
Watch CCA DVD on desserts.
Create a paper dessert using plating and presentation techniques.
Plan a dessert for the showcase.
ProStart 2
Chapter 8
Dessert Showcase
Standard
Objective
Students will discuss and prepare desserts and baked goods.
Identify and use common ingredients in baking.
Calculate ingredient weights using baker’s percentages.
Convert baking recipes to a new yield.
Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
Mix yeast dough using the straight mix method.
Proof bake shop items.
Prepare yeast breads.
Prepare different types of quick breads and cake batters.
Identify the functions of icings and determine which are best suited for
different baked goods.
Describe and prepare steamed puddings and dessert soufflés.
Prepare pie dough using the 3-2-1 method.
Describe the procedure for baking blind.
Describe roll-in dough, phyllo dough, and pâte à choux.
Prepare cookies using various makeup methods.
Explain how chocolate is made, including chocolate liquor, cocoa butter,
and cocoa powder.
Demonstrate how to store chocolate properly.
Explain how chocolate is tempered.
Explain how crème anglaise, pastry creams, and Bavarian creams are
made, and how they are used in desserts.
List the characteristics of ice cream and give examples of other frozen
desserts.
List the steps for preparing poached fruits and tortes.
List guidelines for plating and presenting desserts.
Supplies
Content:
Prepare a dessert to be displayed and voted upon. Voting is based on presentation
only.
ProStart 2
Term Assessment
Standard
Objective
Supplies
Content:
Students will discuss and prepare desserts and baked goods.
Students will identify and recognize marketing and menu concepts
See previous lesson plans
ProStart 2
Chapter 9
Sustainability in the Restaurant and Foodservice Industry
Standard
Objective
Supplies
Students will apply the principles of conservation in foodservice.
Define the terms sustainability and conservation.
Explain why water conservation is important.
List ways in which a restaurant or foodservice operation can improve the
efficiency of its water usage.
Explain the differences between renewable and nonrenewable energy
sources.
Explain why using energy efficiently is important.
List ways in which a restaurant or foodservice operation can improve the
efficiency of its energy usage.
List ways in which a restaurant or foodservice operation can build or make
structural improvements to its facility in a sustainable way.
Identify ways to reduce the total amount of waste in a restaurant or
foodservice operation.
List items that a restaurant or foodservice operation can reuse.
List items that a restaurant or foodservice operation can recycle.
Define the term local sourcing.
Identify the steps a restaurant or foodservice operation should take to
purchase and then promote the use of sustainable food products.
Identify the issues surrounding the global production of seafood, coffee,
animals, and organic food.
Chapter assignment, books
Content:
Chapter 9 book assignment
ProStart 2
Chapter 9
Sustainability in the Restaurant and Foodservice Industry
Standard
Objective
Supplies
Students will apply the principles of conservation in foodservice.
Define the terms sustainability and conservation.
Explain why water conservation is important.
List ways in which a restaurant or foodservice operation can improve the
efficiency of its water usage.
Explain the differences between renewable and nonrenewable energy
sources.
Explain why using energy efficiently is important.
List ways in which a restaurant or foodservice operation can improve the
efficiency of its energy usage.
List ways in which a restaurant or foodservice operation can build or make
structural improvements to its facility in a sustainable way.
Identify ways to reduce the total amount of waste in a restaurant or
foodservice operation.
List items that a restaurant or foodservice operation can reuse.
List items that a restaurant or foodservice operation can recycle.
Define the term local sourcing.
Identify the steps a restaurant or foodservice operation should take to
purchase and then promote the use of sustainable food products.
Identify the issues surrounding the global production of seafood, coffee,
animals, and organic food.
Food Inc DVD
Content:
Watch Food Inc DVD
End about 10 minutes before the bell rings and share information on Utah’s Own –
show companies and talk about local companies and why we support them when
possible.
ProStart 2
Chapter 10
Global Cuisine 1: The Americas
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of the Americas.
Identify the major influences, ingredients, flavors, and cooking techniques
of Northeastern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Midwestern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Southern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Southwestern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Pacific Coast/Rim cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Mexican cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Central American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Caribbean cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Brazilian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Bolivian cuisine.
Chapter 10, Books, Power Point
Content:
Chapter 10 book assignment with Power Point.
ProStart 2
Chapter 10
American Cuisine
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of the Americas.
Identify the major influences, ingredients, flavors, and cooking techniques
of Northeastern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Midwestern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Southern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Southwestern American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Pacific Coast/Rim cuisine.
Lab supplies
Content:
American Regional Cuisine Lab
ProStart 2
Chapter 10
Mexican & Central American
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of the Americas.
Identify the major influences, ingredients, flavors, and cooking techniques
of Mexican cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Central American cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Caribbean cuisine.
Lab Supplies
Content:
Mexican and Central American Cuisine
ProStart 2
Chapter 10
South America
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of the Americas.
Identify the major influences, ingredients, flavors, and cooking techniques
of Brazilian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Peruvian cuisine.
Lab Supplies
Content:
South American Cuisine
ProStart 2
Chapter 11
Global Cuisine 2
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
Identify the major influences, ingredients, flavors, and cooking techniques
of French cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Italian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Spanish cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Moroccan cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Greek cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Tunisian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Egyptian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Iranian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Saudi Arabian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Chinese cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Japanese cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Indian cuisine.
Chapter Assignment, Books, Power Point
Content:
Chapter 11 Book Assignment with Power Point.
ProStart 2
Chapter 11
Europe
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
Identify the major influences, ingredients, flavors, and cooking techniques
of French cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Italian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Spanish cuisine.
Lab Supplies
Content:
European Cuisine Lab
ProStart 2
Chapter 11
Mediterranean
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
Identify the major influences, ingredients, flavors, and cooking techniques
of Moroccan cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Greek cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Tunisian cuisine.
Lab Supplies
Content:
Mediterranean Cuisine Lab
ProStart 2
Chapter 11
Middle Eastern
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
Identify the major influences, ingredients, flavors, and cooking techniques
of Egyptian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Iranian cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Saudi Arabian cuisine.
Lab Supplies
Content:
Middle Eastern Cuisine Lab
ProStart 2
Chapter 11
Asian
Standard
Objective
Supplies
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
Identify the major influences, ingredients, flavors, and cooking techniques
of Chinese cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Japanese cuisine.
Identify the major influences, ingredients, flavors, and cooking techniques
of Indian cuisine.
Lab supplies
Content:
Asian Cuisine Lab.
ProStart 2
Term Assessment
Standard
Objective
Supplies
Content:
Students will apply the principles of conservation in foodservice.
Students will identify the characteristics and tradition related to global
cuisine of the Americas.
Students will identify the characteristics and tradition related to global
cuisine of European, Mediterranean, and Eastern Cuisines
See previous lesson plans