OCG - Culinary Arts 1

• A. ACADEMICS (TO BE ALIGNED WITH CULINARY ARTS SPECIFIC STANDARDS.)
• English Language Arts
• A.1. The student will read and comprehend a variety of literary text in print and non-print format.
• A.2. The student will read and comprehend a variety of informational texts in print and non-print.
• A3. The student will use word analysis and vocabulary strategies to read fluently.
• A4. The student will create written work that has a clear focus, sufficient detail, coherent organization, effective use of voice, and correct use of the conventions of written Standard American English.
• A5. The student will write for a variety of purposes and audiences
• A6. The student will access and use information from a variety of sources.

 

• Economics
• A7. The student will demonstrate an understanding of how scarcity and choice impact the economic activity of individuals, facilities, communities, and nations.
• A8. The student will demonstrate and understanding of markets and the role of supply and demand in determining price and resource allocation.
• A9. The student will demonstrate an understanding of personal decision making to maximize the net benefits of personal income.

 

• Elementary Algebra
• A10. The student will understand and utilize the mathematical processes of problem solving, reasoning and proof, communication, connections, and representation.
• A11. The student will demonstrate through the mathematical processes an understanding of relationships and functions.

 

• PreCalculus
• A12. The student will understand and utilize the mathematical processes of problem solving, reasoning and proof, communication, connections, and representation.

 

• Earth Science
• A13. The student will demonstrate an understanding of how scientific inquiry and technological design, including mathematical analysis can be used appropriately to pose questions, seek answers, and develop solutions.

 

• Physical Science
• A14. The student will demonstrate an understanding of how scientific inquiry and technological design, including mathematical analysis, can be used appropriately to pose questions, seek answers, and develop solutions.
• A15. The student will demonstrate an understanding of various properties and classifications of matter.
• A16. The student will demonstrate an understanding of chemical reactions and classifications, structures, and properties of chemical compounds.
• A17. The student will demonstrate an understanding of the nature, conservation, and transformation of energy.
• A18. The student will demonstrate an understanding of the flow of energy within and between living systems.

 

• Chemistry
• A19. The student will demonstrate an understanding of how scientific inquiry and technological design, including mathematical analysis, can be used appropriately to pose questions, seek answers, and develop solutions.

 

• Physics
• A20. The student will demonstrate an understanding of how scientific inquiry and technological design, including mathematical analysis, can be used appropriately to pose questions, seek answers, and develop solutions.

 

• Health
• A21. Comprehend health promotion and disease prevention concepts.
• A22. Access valid health information products and services.
• A23. Demonstrate the ability to practice behaviors that enhance and reduce risk.
• A24. Analyze the influence of personal beliefs, culture, mass media, technology, and other factors on health.
• A25. Use interpersonal communication skills to enhance health.
• A26. Use goal setting and decision making skills to enhance health.

 

• Technology
• A27. Demonstrate creative thinking, construct knowledge, and develop innovative products and processes using technology.
• A28. Use digital media and environments to communicate and work collaboratively, including at a distance, to support individual learning and contribute to the learning of others.
• A29. Apply digital tools to gather, evaluate, and use information.
• A30. Student use critical thinking skills to plan and conduct research, manage projects, solve problems, and make informed decisions using appropriate digital tools and resources.
• A31. Students understand human, cultural, and societal issues related to technology and practice legal and ethical behavior.
• A32. Students demonstrate a sound understanding of technology concepts, systems and

     operations.

 

1. CUSTOMER SERVICE

      B1. Identify ways customer service affects the success of the food service business.

 

1. WORKPLACE GUIDELINES

      C1. Demonstrate managerial skills.

 

1. FOOD SERVICE TOOLS AND EQUIPMENT

      D1. Demonstrate the appropriate use of kitchen tools and equipment.

 

1. FOOD SAFETY AND SANITATION PROCEDURES

      E1. Identify biological, physical, and chemical hazards.

      E2. Demonstrate food safety and sanitation practices.

 

1. WORKPLACE SAFETY

      F1. Implement safe behaviors in food service facilities.

 

1. MENU MANAGEMENT

      G1. Explain factors that affect food and menu prices.

 

1. NUTRITION

H1. Analyze the roles of nutrients in the diet

.

1. FOOD PRODUCTION TECHNIQUES

I1. Demonstrate a variety of cooking methods.

 

1. CAREERS

J1. Demonstrate skills needed to seek and keep employment.

      J2. Investigate food service careers and entrepreneurship opportunities.

Required Instructional Materials and Resources: (List required materials including SDOC provided textbooks, including any fees that apply, etc.)

• Notebook/Binder
• PencilPen
• Black Pants
• Slip resistant shoes(preferably black)
• Class fees $50.00
• Textbooks Culinary Essentials