Culinary Arts 1 Semester 1 Course Review

Size: px

Start display at page:

Download "Culinary Arts 1 Semester 1 Course Review"

Moris Hawkins
6 years ago
Views:

1 Culinary Arts 1 Semester 1 Course Review Unit 1: FCCLA/ProStart This unit focuses on leadership and organizational skills primarily FCCLA roles and responsibilities of members and youth organizations, working cooperatively as a group member to achieve organizational goals, demonstrate confidence in leadership roles and organizational responsibilities, and demonstrating commitment to achieve organizational goals. This Unit focuses on Industry Certification which includes licensing certification, and industry credentials requirements. Co-Curricular CTSO & Prostart Industry Certification Define the following terms: FCCLA Prostart Prostart National Certificate Of Achievement FCCLA Colors, STAR Events, & Flower

2 Unit 2: Introduction to Food Service This unit focuses on the introduction to the food service industry. The professional organizations related to the food service industry. The travel and tourism industry. The history, social and political events that has impacted the hospitality and foodservice industry Discuss history and trends of the food service industry Identify occupations in the food service and hospitality industry and their impact on the economy Identify levels of training required for food service and hospitality occupations Identify professional organizations related to hospitality/food service. Define the Following Terms: Epicurean Pasteurization Grand Cuisine List the achievements of the following historical figures: Marie-Antoine Carême August Escoffier Boulanger Alice Waters Julia Child

3 Unit 3: Kitchen Safety & Sanitation This unit focuses on basic safety and sanitation guidelines outlined by federal, state, and local regulations Follow standard procedures for physical, chemical and biological hazard control Identify and utilize first-aid procedures for accidents and injuries common to the food service industry Follow the standards for infectious disease control Identify and apply sanitary procedures in maintaining the facility including proper waste disposal methods and recycling Maintain a SDS (Safety Data Sheet) for each product Explain the Federal Hazardous Communication Regulation Law as recorded in (29 CFR ) OSHA Law Demonstrate and utilize safety procedures related to prevention of slips, falls, burns, and fire; proper lifting and chemical use Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms) Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing current industry safety and sanitation procedures for the agency having jurisdiction Identify the HACCP (Hazard Analysis Critical Control Point) procedure during all food handling processes Use acquired knowledge to obtain Employee Food Handler Training Certificate that is valid in Florida ( Related Vocabulary and Concepts: Define the Following Terms: Foodborne Illness Foodborne Illness Outbreak Cross-Contamination FAT TOM

4 Temperature Danger Zone HACCP OSHA List the steps for proper handwashing List the nine steps in the flow of food Explain the requirements for proper glove use in the kitchen Name all receiving temperatures of TCS foods

5 Explain proper lifting techniques Clean vs. Sanitized Right to know/hazcom List the steps in the PASS system

6 Describe the focus of HACCP and list the 7 principles

7 Unit 4: Kitchen Essentials This unit focuses on utilizing and caring for the various kitchen tools and equipment used in a commercial kitchen Standards covered: Identify commercial tools and equipment Demonstrate mastery of standard weights and measures used in the food service industry Use and maintain commercial tools. Define the following terms: Wire Whisk Serrated knife Cleaver Boiling Point of Water Freezing Point of Water Concepts to know: How many ounces are in a cup, pint, quart, and gallon? How many cups are in a pint, quart, and gallon? Convert tablespoons into teaspoons Proper uses for liquid vs. dry measuring cups Explain how to properly level ingredients in a dry measuring cup

8 Unit 5: Basic Knife Skills This unit focuses on executing basic knife skills on how to properly organize workstations Define mise en place and the relationship of organizational skills to productivity in the workplace Identify, explain and illustrate basic knife cuts and skills. Define the Following Terms: Mise en place Boning knife Chef knife Paring knife Tourné Knife Dice Brunoise Julienne Mince List the steps of the Chiffonade cut

9 Unit 6: Standardized Recipes This unit focuses on the importance and understanding of using standardized recipes Demonstrate an understanding of the purpose of standardized recipes Use, follow, prepare and plate standardized recipes creatively. Define the Following: Standardized Recipe Yield RCF Portion Describe recipe categories Explain the components of a standardized recipe

COMPETENCIES FOR FOOD AND NUTRITION SERVICES EMPLOYEES

COMPETENCIES FOR FOOD AND NUTRITION SERVICES EMPLOYEES The following checklists are intended to verify that individual employees have met the competencies and skill sets listed to carry out the functions