Sacramento County Office of Education – Career Technical Education
CATERING PRODUCTION
DATE:
INDUSTRY SECTOR:
PATHWAY:
CBEDS TITLE:
March 18, 2013
Hospitality, Tourism, and Recreation
Food Service and Hospitality Pathway
Food and Nutrition
CBEDS Code:
HOURS:
JOB TITLE
Barista
4361
Laboratory/CC/CVE
115
Total
180
Classroom
ONET CODES
35-3022.01
65
Chef & Head Cook
Supervisors of Food Prep &
Serving Workers
35-1011.00
35-1012.00
JOB TITLE
Food Servers,
Non-restaurant
Food Prep Workers
ONET CODES
35-3041.00
35-2021.00
COURSE DESCRIPTION: Catering Production is a competency-based course that will prepare students for entry-level positions common to the catering industry. The course builds on the successful completion of the foundational culinary arts courses and is designed to give students classroom instruction and applied experience in planning, preparing, and servicing catered events; effectively managing a beverage service facility; and developing a passion for the hospitality industry. Students will develop skills through the use of authentic application of industry standards.
PREREQUISITES:
At least one year of prior Culinary Arts coursework with a grade of “C” or better.
METHOD OF STUDENT EVALUATION:
 Pre and Post test
 Student Projects
 Written work
 Observation record of student performance
 Completion of assignments and worksheets
METHOD OF INSTRUCTION:
 Lecture
 Group and individual applied projects
 Demonstration
 Field Trips
 Guest Speaker
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Sacramento County Office of Education – Career Technical Education
RECOMMENDED TEXTS:
Introduction to Catering
Successful Catering
The Professional Caterer’s Handbook: How to Open and Operate a Financially Successful Catering
Business
Start and Run a Catering Business
Catering Like a Pro: From Planning to Profit
Managing Beverage Operations
Book of Yields: Accuracy in Food Costing and Purchasing
MODEL CTE PATHWAY:
10
11
Grade th or 11 th th or 12 th
Elective
Fall Semester
Culinary I
Culinary II
Catering Production
Spring Semester
Culinary I
Culinary II
Catering Production or
10
11
Grade th or 11 th th or 12 th
Elective
Fall Semester Spring Semester
Baking and Pastry Arts Baking and Pastry Arts
Baking and Decorating Arts Baking and Decorating Arts
Catering Production Catering Production
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Sacramento County Office of Education – Career Technical Education
C ALIFORNIA CAREER TECHNICAL EDUCATION MODEL CURRICULUM STANDARDS
California Department of Education CTE Standards website: http://www.cde.ca.gov/ci/ct/sf/ctemcstandards.asp
HOSPITALITY, TOURISM, AND RECREATION
KNOWLEDGE AND PERFORMANCE ANCHOR STANDARDS
1.0 Academics
Analyze and apply appropriate academic standards required for successful industry sector pathway completion leading to postsecondary education and employment. Refer to the Hospitality, Tourism, and Recreation academic alignment matrix for identification of standards.
2.0 Communications
Acquire and accurately use Hospitality, Tourism, and Recreation sector terminology and protocols at the career and college readiness level for communicating effectively in oral, written, and multimedia formats. (Direct alignment with Language
Standards 9-10, 11-12.6)
3.0 Career Planning and Management
Integrate multiple sources of career information from diverse formats to make informed career decisions, solve problems, and manage personal career plans. (Direct alignment with Speaking and Listening Standards 11-12.2)
4.0 Technology
Use existing and emerging technology, to investigate, research, and produce products and services, including new information, as required in the Hospitality, Tourism, and Recreation sector workplace environment. (Direct alignment with
Writing Standards 11-12.6)
5.0 Problem Solving and Critical Thinking
Conduct short, as well as more sustained, research to create alternative solutions to answer a question or solve a problem unique to the Hospitality, Tourism, and Recreation, using critical and creative thinking; logical reasoning, analysis, inquir y, and problem-solving techniques. (Direct alignment with Writing Standards 11-12.7)
6.0 Health and Safety
Demonstrate health and safety procedures, regulations, and personal health practices. Determine the meaning of symbols, key terms, and domain-specific words and phrases as related to the Hospitality, Tourism, and Recreation sector workplace environment. (Direct alignment with Reading Standards for Literacy in Science and Technical Studies 9-10, 11-12.4)
7.0 Responsibility and Flexibility
Initiate, and participate in, a range of collaborations demonstrating behaviors that reflect personal and professional responsibility, flexibility, and respect in the Hospitality, Tourism, and Recreation sector workplace environment and community settings. (Direct alignment with Speaking and Listening Standards 9-10, 11-12.1)
8.0 Ethics and Legal Responsibilities
Practice professional, ethical, and legal behavior, responding thoughtfully to diverse perspectives and resolving contradictions when possible, consistent with applicable laws, regulations, and organizational norms. (Direct alignment with Speaking and
Listening Standards 11-12.1d)
9.0 Leadership and Teamwork
Work with peers to promote divergent and creative perspectives, effective leadership, group dynamics, team and individual decision making, benefits of workforce diversity, and conflict resolution as practiced in the career technical student organization (FHA-HERO). (Direct alignment with Speaking and Listening Standards 11-12.1b)
10.0 Technical Knowledge and Skills
Apply essential technical knowledge and skills common to all pathways in the Hospitality, Tourism, and Recreation sector, following procedures when performing technical tasks. (Direct alignment with Writing Standards 11-12.6)
11.0 Demonstration and Application
Demonstrate and apply the knowledge and skills contained in the Hospitality, Tourism, and Recreation anchor standards, pathway standards, and performance indicators in classroom, laboratory and workplace settings, and through the career technical student organization (FHA-HERO, the California Affiliate of FCCLA).
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Sacramento County Office of Education – Career Technical Education
CR = Classroom LAB/CC = Laboratory/Shop/Community Classroom
I.
INTRODUCTION
A. Course Goals, Objectives and Expectations
B. Class Policies and Procedures
C. Investigate the Work Environment in the Hospitality
Industry
1. Explore their personal work habits and values
2. Research and Interview industry employers in order to ascertain industry expectations for employees
3. Write a reflective essay
4. Research a hospitality industry leader
5. Create and deliver a presentation on an industry leader
II.
FOOD SERVICE SAFETY AND SANITATION
A. Culinary Safety & Sanitation Procedures
1. Preparing to serve safe food
2. Transporting food
3. Foodborne Illness
4. California Food Handler Card
B. Accident Prevention
1. Utilize Personal Safety Equipment
2. Demonstrate Knife Safety
3. Demonstrate Equipment Safety
C. Emergency Procedures
1. First Aid for cuts and burns
2. Eye safety
CR
10
CR
10
LAB/
CC
STANDARDS
15 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.6, 11.12.7
Writing 11-12, 11-12.2,
11-12.3, 11-12.4, 11-12.5,
11-12.6, 11-12.7, 11-12.10
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5
Career Planning 3.1, 3.2,
3.2, 3.3, 3.4, 3.5, 3.6, 3.7
Technology 4.1, 4.2, 4.3,
4.4, 4.5, 4.6
Problem Solving and Critical
Thinking 5.1
Leadership and Teamwork
9.1, 9.2, 9.3, 9.6
Technical Knowledge and
Skills 10.1, 10.3, 10.4, 10.13
Demonstration and
Application 11.1
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B3.0,
B4.0, B8.0, B9.0, B10.0
LAB/
CC
5
STANDARDS
Academic:
Language 11-12.7, 11-12.8,
11-12.9
Writing 11-12.1, 11-12.2,
11-12.4, 11-12.5, 11-12.7,
11-12.9, 11-12.10
Reading for Literacy in
Science and Technical
Subjects 11-12.2
Physical Science PS 1, 3
Life Science LS 1
Earth and Space Sciences
ESS 3B
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5
Technology 4.1, 4.3
Problem Solving and Critical
Thinking 5.1, 5.2, 5.3
Health and Safety 6.1, 6.2,
6.3, 6.4, 6.5, 6.6, 6.7
Technical Knowledge and
Skills 10.6, 10.11
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Sacramento County Office of Education – Career Technical Education
III.
BEVERAGE SERVICE
A. Common Beverage Service Techniques and
Transactions
1. Identify types of beverages and demonstrate service protocols for each
2. Demonstrate writing and filling customer orders
3. Demonstrate proper cashiering techniques
4. Manage a beverage service station/facility
B. Design a beverage service facility
1. Map out an efficient beverage service area
2. Develop a procedure manual for managing a beverage service facility
CR
10
Demonstration and
Application 11.2
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B6.0, B7.0, B9.0
LAB/
CC
STANDARDS
25 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.7
Writing 11-12.2, 11-12.4,
11-12.5
Algebra-Creating Equations
A-CED 3
Functions-interpreting
Functions F-IF 4, 5
Geometry-Modeling with
Geometry G-MG 1, 2, 3
Statistics and Probability-
Making inferences and
Justifying Conclusions
S-IC 1, 4
Life Science LS 1.D
Principles of Economics
PE 12.4, 1, 2
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5, 2.6
Technology 4.3, 4.4
Problem Solving and Critical
Thinking 5.1, 5.2, 5.3, 5.4,
5.5
Health and Safety 6.1, 6.2,
6.3, 6.5, 6.6, 6.7
Responsibility and
Flexibility 7.2, 7.3, 7.4, 7.5,
7.6
Ethics and Legal
Responsibilities 8.1, 8.5, 8.6,
8.7
Leadership and Teamwork
9.1, 9.2, 9.6
Technical Knowledge and
Skills 10.1, 10.2, 10.3, 10.4,
10.6, 10.10, 10.11
Demonstration and
Application 11.1, 11.4, 11.5
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B8.0, B9.0, B10.0, B12.0
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Sacramento County Office of Education – Career Technical Education
IV .
MENU DEVELOPMENT AND CATERING PRODUCTION
A. Develop a catering menu
1. Demonstrate how to use portion control to maintain competitive pricing when preparing a menu
2. Demonstrate how to use cost control to maintain competitive pricing when preparing a menu
3. Develop menus for catered breakfast, lunches and dinners that include food and labor cost analysis
4. Develop supporting documents for their menus including supply/food order and profit/loss statement
B. Quantity Food Production
1. Demonstrate the fundamentals of food production procedures
2. Demonstrate buffet table service set-up for different catering venues
CR
20
LAB/
CC
STANDARDS
35 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.4, 11-12.6
Reading for Literacy in
Science and Technical
Subjects 11-12.2, 11-12.3,
11-12.4, 11-12.5, 11-12.7,
11-12.8, 11-12.10
Writing 11-12.1, 11-12.2,
11-12.3, 11-12.5, 11-12.6,
11-12.10
Algebra-Seeing Structure in
Expressions A-SSE 1
Algebra-Reasoning with
Equations and Inequalities
A-REI 3
Geometry-Modeling with
Geometry G-MG 1, 2, 3
Statistics and Probability-
Using Probability to Make
Decisions S-MD 5
Physical Science PS 1, 3
Life Science LS 1
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5, 2.6
Technology 4.1, 4.2, 4.3,
4.4, 4.6
Problem Solving and Critical
Thinking 5.1, 5.2, 5.3, 5.4,
5.5
Health and Safety 6.1, 6.2,
6.3, 6.4, 6.5, 6.6, 6.7
Responsibility and
Flexibility 7.3, 7.4, 7.5, 7.7
Ethics and Legal
Responsibilities 8.1, 8.2, 8.3,
8.4
Leadership and Teamwork
9.1. 9.2, 9.3, 9.5, 9.6, 9.7
Technical Knowledge and
Skills 10.1, 10.2, 10.3, 10.4,
10.5, 10.7, 10.8, 10.9, 10.10,
10.11, 10.12
Demonstration and
Application 11.1, 11.2, 11.3,
11.4, 11.5
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B6.0, B7.0, B8.0, B9.0,
B10.0, B11.0, B12.0
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Sacramento County Office of Education – Career Technical Education
V .
ENTREPRENEURSHIP
A. Develop a Plan for a Catering Business
1. Research how to take a food product from idea to market
2. Develop a business plan a. Conduct target market research b. Write a business proposal c. Create a budget
VI.
SPECIAL EVENT PLANNING
A. Plan and organize special events
1. Develop event plans for a variety of events
2. Create event organizational tools such as flow charts and call sheets
B. Event Management Skills
1. Develop interpersonal skills needed for working with diverse client needs
2. Develop skills to motivate staff
CR
5
CR
5
LAB/
CC
STANDARDS
10 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.4, 11-12.6
Reading for Literacy in
Science and Technical
Subjects 11-12.2, 11-12.3,
11-12.4, 11-12.5, 11-12.7,
11-12.9, 11-12.10
Writing 11-12.1, 11-12.2,
11-12.4, 11-12.5, 11-12.6,
11-12.7, 11-12.9, 11-12.10
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5, 2.6
Career Planning 3.1, 3.2,
3.3, 3.4, 3.6-3.9
Technology 4.1, 4.2, 4.3,
4.4, 4.6
Problem Solving and Critical
Thinking 5.3, 5.4
Health and Safety 6.1, 6.2,
6.7
Responsibility and
Flexibility 7.1, 7.2, 7.3, 7.4,
7.5, 7.6, 7.7
Ethics and Legal
Responsibilities 8.1, 8.2, 8.3,
8.4, 8.5, 8.6, 8.7
Leadership and Teamwork
9.1, 9.2, 9.3, 9.4, 9.5, 9.6
Technical Knowledge and
Skills 10.1, 10.2, 10.3, 10.4,
10.5, 10.6, 10.7, 10.8, 10.11,
10.12, 10.13, 10.14
Demonstration and
Application 11.1, 1.3, 11.5
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B6.0, B7.0, B8.0, B9.0,
B10.0, B11.0, B12.0
LAB/
CC
STANDARDS
15 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.4, 11-12.6
Reading for Literacy in
Science and Technical
Subjects 11-11.2, 11-12.3,
11-12.4, 11-12.5, 11-12.7,
11-12.9, 11-12.10
Writing 11-12.1, 11-12.2, 11-
12.4, 11-12.5, 11-12.6, 11-
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Sacramento County Office of Education – Career Technical Education
3. Develop skills manage people and processes for effective catering service
VII.
EMPLOYMENT PORTFOLIO
A. Students will prepare a professional portfolio.
1. Portfolio showcases best professional level work
2. Portfolio is organized
3. Job application
4. Resume
5. References
CR
5
12.7, 11-12.9, 11-12.10
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5, 2.6
Career Planning 3.1, 3.2
Technology 4.1, 4.2, 4.3, 4.4
Problem Solving and Critical
Thinking 5.1, 5.2
Health and Safety 6.1, 6.2,
6.3, 6.4, 6.5, 6.6, 6.7
Responsibility and
Flexibility 7.2, 7.3, 7.4, 7.5,
7.6, 7.7
Ethics and Legal
Responsibilities 8.1, 8.2, 8.3,
8.4, 8.5
Leadership and Teamwork
9.1, 9.2, 9.3, 9.4, 9.5, 9.6,
9.7, 9.8, 9.9
Technical Knowledge and
Skills 10.1, 10.2, 10.3, 10.4,
10.5, 10.6, 10.7, 10.8, 10.9,
10.10
Demonstration and
Application 11.1, 11.3, 11.4,
11.5
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B6.0, B7.0, B8.0, B9.0,
B10.0, B11.0, B12.0
LAB/
CC
STANDARDS
10 Academic:
Language 11-12.1, 11-12.2,
11-12.3, 11-12.4, 11-12.5,
11-12.6, 11-12.7, 11-12.8,
11-12.9, 11-12.10
Reading for Literacy in
Science and Technical
Subjects 11-12.1, 11-12.2,
11-12.3, 11-12.4, 11-12.5,
11-12.7, 11-12.8, 11-12.9,
11-12.10
Writing 11-12.1, 11-12.2, 11-
12.4, 11-12.5, 11-12.6, 11-
12.7
CTE Anchor:
Academics 1.0
Communications 2.1, 2.2,
2.3, 2.4, 2.5, 2.6
Career Planning 3.1, 3.2,
3.3, 3.4, 3.5, 3.6, 3.7, 3.8
Technology 4.1, 4.2, 4.3,
4.4, 4.5, 4.6
Problem Solving and Critical
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Sacramento County Office of Education – Career Technical Education
Thinking 5.1, 5.2, 5.3, 5.4
Health and Safety 6.2, 6.7
Responsibility and
Flexibility 7.1, 7.2. 7.3, 7.5,
7.7, 7.8
Ethics and Legal
Responsibilities 8.3, 8.4, 8.6
Leadership and Teamwork
9.1, 9.2, 9.3, 9.4, 9.5
Technical Knowledge and
Skills 10.1, 10.4, 10.14
Demonstration and
Application 11.1, 11.2, 11.3,
11.4, 11.5
CTE Pathway:
Industry Sector: Hospitality,
Tourism, and Recreation:
Food Service and Hospitality
B1.0, B2.0, B3.0, B4.0, B5.0,
B6.0, B7.0, B8.0, B9.0,
B10.0, B11.0, B12.0
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