OCG - Culinary Arts 2

South Carolina Standards:  (List the standards students are expected to master in this course)

 

• ACADEMICS (TO BE ALIGNED WITH CULINARY ARTS SPECIFIC STANDARDS.)
• English Language Arts
• 1. The student will read and comprehend a variety of literary text in print and non-print format.
• 2. The student will read and comprehend a variety of informational texts in print and non-print.
• The student will use word analysis and vocabulary strategies to read fluently.
• 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.
• The student will write for a variety of purposes and audiences
• The student will access and use information from a variety of sources.

 

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

 

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

 

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

 

• Earth Science
• 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
• 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.
• The student will demonstrate an understanding of various properties and classifications of matter.
• The student will demonstrate an understanding of chemical reactions and classifications, structures, and properties of chemical compounds.
• The student will demonstrate an understanding of the nature, conservation, and transformation of energy.
• The student will demonstrate an understanding of the flow of energy within and between living systems.

 

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

 

• Technology
• Demonstrate creative thinking, construct knowledge, and develop innovative products and processes using technology.
• 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.
• Apply digital tools to gather, evaluate, and use information.
• Student use critical thinking skills to plan and conduct research, manage projects, solve problems, and make informed decisions using appropriate digital tools and resources.
• Students understand human, cultural, and societal issues related to technology and practice legal and ethical behavior.
• Students demonstrate a sound understanding of technology concepts, systems and

     operations.

• CUSTOMER SERVICE
• Demonstrate effective communication skills.
• Demonstrate the duties of front of the house employees.

 

• WORKPLACE GUIDELINES
• Describe work attitudes and behaviors that lead to success.
• Analyze the importance of team work in the workplace.
• Investigate managerial skills.

 

• FOOD SERVICE TOOLS AND EQUIPMENT
• Demonstrate the proper use of industry tools and equipment.

 

• FOOD SAFETY AND SANITATION PROCEDURES
• E1: Demonstrate food safety and sanitation practices.

 

• WORKPLACE SAFETY
• Implement industry standard safety procedures.

 

• MENU MANAGEMENT
• Create menus according to industry guidelines.
• Analyze the performance of menus.

 

• FOOD PRODUCTION TECHNIQUES
• Apply business math skills in food production.
• Demonstrate a variety of cooking methods.

 

• CAREERS
• Explore foodservice career 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

• Serv-Safe Workbook