Unit Title: Kitchen Essentials1 – Professionalism and Understanding Standard Recipes
Grade Level: Culinary 1
Timeframe: 10 Blocks
Essential Questions

What is professionalism?

What does it mean to be a professional?

What is the kitchen brigade?

What is the dining-room brigade?

What are the basic math calculations using numbers and fractions for conversions?

What are the components and functions of a standardized recipe?

How do you convert recipes to yield smaller and larger quantities based on operational needs?

What is the difference between customary and metric measurement units?

Which small ware and utensils are used for measuring and portioning?

How do you calculate amounts for a purchased (AP) and edible portions (EP)?

How do you calculate the cost and portion cost of a standardized recipe?
Common Core Standards
21 st Century Skills Standard and Progress Indicators:
9.2.12.C.7 Examine the professional, legal, and ethical responsibilities for both employers and employees in the global workplace.
9.3.HT‐RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer service in food and beverage service facilities.
9.2.12.C.6 Investigate entrepreneurship opportunities as options for career planning and identify the knowledge, skills, abilities, and resources required for owning and managing a business.
Standards/Cumulative Progress Indicators (Taught and Assessed):
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Unit 4 Pretest
Instructional Plan
SLO - WALT
Understand and be able to demonstrate what it means to be a culinary professional.
9.2.12.C.7
9.3.HT‐RFB.9
9.3.HT‐RFB.10
Identify the different positions within a brigade system and how they work together so an operation is successful.
9.2.12.C.7
9.3.HT‐RFB.9
9.2.12.C.6
Student Strategies
Creative and
Critical Thinking
Project based learning
Peer teaching
Critical thinking
Problem Solving
Research Based
Learning
Formative
Assessment
Professionalism activity reports
Flavor and aroma activity records
Culinary Code responses
Flow of Food
Diagrams
Schedule reports
Brigade Position
Reports
Activities and Resources
Reflection
Foundations Level 1 Companion site – Chapter 4 Multiple Choice/ True False
Questions http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
Reflection
Six Ingredients of professionalism activity in
Foundations Level 1Text
Teachers ed. Pg. 216
Flavors and aroma activity in
Foundations Level 1 Teachers
Ed. Pg. 219
Culinarian Code Activity in
Foundations Level 1 pg. 233
Foundations Level 1 text questions pg. 232
Foundations Level 1 Companion site – Chapter 4 Essay Questions http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
Flow of Food activity in
Foundatiions level 1 Teacher
Ed. Pg. 226
Schedule, Schmedule activity in Foundations Level 1
Teacher Ed. Pg 230
Positions in the Kitchen or
Dining Room Brigade activity in Foundations Level 1 Text pg. 233
Foundations Level 1 text questions pg. 232
Foundations Level 1 Companion site – Chapter 4 Essay Questions http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
CAR © 2009

Read, convert and follow
Standardized
Recipes
9.3.HT‐RFB.10
9.2.12.C.6
Small group
Critical Thinking
Conversion Activity
Sheets
EP/AP results
Recipe Conversion Activity
Foundations Text Level 1 pg.
262
AP/EP in Action activity
Foundations Text Level 1 pg.
262
Calculating Recipe Cost activity Foundations Text
Level 1 pg.264
Foundations Level 1 text questions pg. 261
Foundations Level 1 Companion site – Chapter 4 Essay Questions http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
Benchmark Assessment: Unit 4 Exam
CAR © 2009
Unit 4 Exam
Summative Written Assessments
Exam Prep Questions Foundations Level 1 pg. 266-267
Summative Performance Assessment
Any simple recipe, have students convert recipe to group size. Watch for measuring skills and accuracy. Can also check learning from previous safety and sanitation units while students are preforming in the kitchen.
Suggested Recipes…
Nestle Chocolate Chip Cookie recipe https://www.verybestbaking.com/recipes/18476/original-nestle-toll-housechocolate-chip-cookies/
Blueberry Muffin Recipe http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/

CAR © 2009