Family and Consumer Sciences - Hospitality & Culinary Arts

Chalkboard

Mahomet-Seymour Schools

Curriculum

Family and Consumer Sciences – Hospitality & Culinary Arts

Food Service Industry

The learner will be able to identify career opportunities available in the food service industry.

The learner will be able to list the qualities employers look for in employees.

The learner will be able to describe the advantages and disadvantages of food service careers.

Menu Planning and Evaluation

The learner will be able to explain the role of carbohydrates, protein, fat, vitamins, minerals and water in the body.

The learner will be able to use the Food Guide Pyramid to make healthful choices.

The learner will be able to identify the kinds of menus used in food service and how they are used.

The learner will be able to identify principles of menu planning.

The learner will be able to describe the influences on the type of menu offered.

The learner will be able to write well-planned menus.

Standardization and Cost Control in Lab

The learner will be able to explain the purpose of standardization.

The learner will be able to identify parts of a standardized recipe.

The learner will be able to correctly increase or decrease recipes.

The learner will be able to demonstrate correct measuring procedures.

The learner will be able to explain the importance of cost control in the food service industry.

The learner will be able to complete purchase order forms accurately.

The learner will be able to compute food costs.

The learner will be able to identify and perform cost control measures.

The learner will be able to list and identify the work stations used in the kitchen.

The learner will be able to use work flow and work simplification techniques.

The learner will be able to make time and production schedules.

The learner will be able to identify causes of food-borne illnesses and ways to prevent them.

The learner will be able to practice correct sanitation and safety procedures.

The Pantry Station

The learner will be able to identify the parts of a salad.

The learner will be able to describe and identify common salad greens.

The learner will be able to prepare and serve a variety of salads that meet standards of excellence.

The learner will be able to set up a production line for making salads.

The learner will be able to identify and describe the various kinds of sandwiches.

The learner will be able to set up a production line for making sandwiches in quantity.

The Hot Station

The learner will be able to identify the factors that affect meat selection.

The learner will be able to select and store meat correctly.

The learner will be able to prepare meat using appropriate cooking methods.

The learner will be able to identify.