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FACS ListServ File Cabinet
Food Service/Culinary Arts
Students will be trained for career opportunities in the food service/culinary arts industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and use and maintain commercial food service equipment. They will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and fast food business operations.
GENERAL INFORMATION
| COURSE STATE STANDARDS | |
-Food Service/Culinary Arts Standards - PDF |
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SCOPE AND SEQUENCE/COURSE DISCLOSURE |
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STANDARD 1
Students will discuss career options and employment skills required in the food service industry.
| STANDARD 1 LESSON IDEAS & RESOURCES | |
Objective 1: Identify various career opportunities and educational requirements.
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| Objective 2: Identify and discuss trends in the food service industry. -Iron Chef Challenge Ideas and Secret Ingredients - Word |
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Objective 3: Identify various food production areas such as fast food, catering, institutional food, family dining, and fine dining. |
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| STANDARD 1 TESTS OR QUIZZES | |
| STANDARD 1 WEB RESOURCES | |
STANDARD 2
Students will discuss the importance of human relations and customer service.
| STANDARD 2 LESSON IDEAS & RESOURCES | |
Objective 1: Explore appropriate employment skills.
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| Objective 2: Discuss the job title and duties of food service employees. -Kitchens - PowerPoint -The Lodging Industry - PowerPoint |
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| STANDARD 2 TESTS OR QUIZZES | |
| STANDARD 2 WEB RESOURCES | |
STANDARD 3
Students will discuss the importance of sanitation and safety.
| STANDARD 3 LESSON IDEAS & RESOURCES | |
Objective 1: Identify standards of personal grooming and hygiene. |
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Objective 2: Identify proper sanitation techniques used with tools, equipment, and surfaces.
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Objective 3: Identify the factors contributing to food-borne contamination, illness, and prevention strategies.
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Objective 4: Apply basic safety and first-aid procedures.
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Objective 5: Demonstrate appropriate food handler safety and sanitation procedures.
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| STANDARD 3 TESTS OR QUIZZES | |
| STANDARD 3 WEB RESOURCES | |
STANDARD 4
Identify and practice the basic concepts of food production.
| STANDARD 4 LESSON IDEAS & RESOURCES | |
Objective 1: Utilize proper measuring techniques. |
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Objective 2: Demonstrate proper mis en place and clean up.
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Objective 3: Apply knowledge of equivalents and substitutions.
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Objective 4: Apply knowledge of cost calculation.
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Objective 5: Identify and demonstrate appropriate use of food service equipment.
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Objective 6: Apply the basics of menu/meal planning.
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Objective 7: Demonstrate quality presentation using the principles and elements of design.
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| STANDARD 4 TESTS OR QUIZZES | |
| STANDARD 4 WEB RESOURCES | |
STANDARD 5
Students will discuss and participate in bakery food production.
| STANDARD 5 LESSON IDEAS & RESOURCES | |
Objective 1: Identify the function of each ingredient used in bakery products. |
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Objective 2: Identify the types, mixing, and storage methods of various bakery products including cookies, quick breads, yeast breads, pastries. cakes, icings, frosting, and fillings.
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Objective 3: Prepare and present quality bakery item(s).
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| STANDARD 5 TESTS OR QUIZZES | |
| STANDARD 5 WEB RESOURCES | |
STANDARD 6
Students will discuss and participate in restaurant food production.
| STANDARD 6 LESSON IDEAS & RESOURCES | |
Objective 1: Identify terminology and classifications of stocks, soups, and sauces. |
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Objective 2: Identify high protein foods and appropriate safe cooking methods.
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Objective 3: Identify characteristics of fruits and vegetables and appropriate storage and cooking methods.
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Objective 4: Identify the characteristics of starch products, storage, and appropriate cooking methods for potatoes, grains, legumes, and pasta.
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Objective 5: Identify terminology, types and preparation methods of salads and dressings.
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| STANDARD 6 TESTS OR QUIZZES | |
| STANDARD 6 WEB RESOURCES | |
Updated November 4, 2011
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tracy [dot] silcott
[at]
schools [dot] utah [dot] gov
(Tracy Silcott)
, Support Staff |
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