course title: business computer applications...

Prentice Hall Introduction to Culinary Arts (CIA) © 2007

C O R R E L A T E D T O

Louisiana Model Course Guidelines – Food Services IISBN's 9780131171404 SE / 9780131315570 TRB Grades 9-12

G r a d e s 9 - 1 2

Introduction to Culinary Arts (CIA) © 2007 Correlated to:

Louisiana Model Course Guidelines – Food Services I

SE = Student Edition TRB = Teacher’s Resource Book 2

Food Service I Content Guideline Louisiana Family and Consumer Sciences Education Related Content Standards *All benchmarks are not marked for all Family and Consumer Sciences courses.

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Standard 6. Evaluate the factors affecting food safety from production through marketing. 1. Appraise safety and

sanitation practices throughout the food chain that contribute to food contamination with organisms that can lead to illness.

•SE: 8; 9; 10; 11-15; 16-20; 21-29; 31-35; 36-37; 92;




117; 131-132; 133; 246; 254; 258; 259; 273; 302; 303; 307; 311; 319; 356; 379-380; 381-382; 476-479; 488-489; 497; 498; 499; 514-516; 518; 523; 524; 529; 530; TRB: 12; 13; 14; 15; 16; 17; 18; 75; 86; 124; 128;




129; 130; 136; 194; 195; 196; 197; 198-199; 240; 247

2. Determine contamination risks of perishable and non-perishable foods.

•SE: 22-29; 30-35; 36; 37; 246; 254; 258; 259; 273; 286; 302; 303; 307; 311; 319; 356; 362; 379-380; 381-382; 476-479; 486; 488-489; 495; 497; 498; 499; 514-516; 518;




520; 523; 524; 529; 530; TRB: 14-15; 16-17; 18; 28; 75; 86; 88; 99; 124; 125; 128; 129; 130; 133; 134; 135; 136; 196-197; 198-199; 240; 274; 277; 278

3. Assess changes in national and international food production and distribution systems and explain how these changes impact food supplies available in retain establishments.

4. Assess conditions that create a safe working environment for food production.

•SE: 39-43; 45-46; 49-55; 56-57;




58; 60; 62-63; 64; 79-80; 83; 87; 108; 134; TRB: 20-21; 22; 23; 24; 30; 41; 200-201; 202; 203

5. Research the national, state, and local inspection systems that are in place to protect the health of individuals and the public.

•SE: 30; 31-32; 35; 58; 60-63; 64; 65; TRB: 17; 23; 24; 198; 199; 203; 204



SE = Studen ition TRB = Teacher’s Resource Book 7

t Ed

Standard 7. Demonstrate food safety and sanitation procedures. 1. Examine pathogens

found in food and determine how time, temperature, pH, and moisture affect their growth, causing illness.

2. Practice food service management safety/sanitation procedures.

•SE: 8; 9; 10; 13-18; 19-20; 22-29; 30-35; 36; 37; 75-76; 77; 78; 79; 83; 87-89; 90; 92; 98; 99; 117; 118-119; 131-133; 135; 147; 302; 523; 655-657; 658; TRB: 12;




13; 14; 18; 28; 29; 34; 40; 41; 134; 165; 193; 208

3. Design a system for documenting, investigating, and reporting incidents of a food borne illness.

•SE: 20; 30-35; 36; 37; 748; TRB: 16; 17; 18; 191; 199; 317

4. Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of food borne illness.

•SE: 22-29; 32-35; 36; 37; 246; 258; 259; 273; 278; 303; 307; 356; 379-382; 389; 399-400; 408; 414;




449; 451; 452; 459; 460; 461; 466; 467; 470; 475-479; 486; 488-489; 495; 497; 498; 499; 514-516; 518; 520; 523; 529; 530; TRB: 14; 15; 16; 17; 18; 75; 86; 100; 101; 102; 103; 109; 110; 124; 125; 127; 128; 129; 130;




133; 134; 135; 136; 196; 198; 199; 240; 247; 261; 273; 274; 277; 278

5. Practice good personal hygiene/health procedures and report symptoms of illness.

•SE: 13-15; 20; 254; 287; 302; 326; 516; TRB: 12; 13; 18; 195

•SE: 13-15; 20; TRB: 12; 13; 195;

6. Demonstrate proper receiving storage of both raw and prepared foods.

•SE: 22-23; 24; 29; 32-33; 36; 37; 246; 258; 259; 273; 303; 307; 356; 379-380; 389; 390;




391; 399-400; 408; 414; 436; 438; 451; 452; 477-479; 488-489; 497; 498; 514-516; 520; 523; 529; 530; TRB: 14; 15; 16; 17; 86; 100; 101; 109; 110; 116; 117; 121; 122; 124; 125; 127; 128; 129; 130; 133; 134; 135; 136;




196; 198; 199; 247; 261; 270; 273; 274; 277; 278

7. Demonstrate food handling and preparation techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish sources and other food products.

•SE: 12-15; 23-24; 27; 32; 36; 75; 92; 117; 118-119; 246; 254; 273; 275; 302; 356; 362; 380-382; 515-516; 523; TRB: 12; 13; 14; 15; 16; 18; 28; 75; 88; 99; 135;




193; 195; 240; 278

8. Examine current types and proper uses of cleaning materials and sanitizers.

•SE: 16; 17-18; 87; 88; 89; 90; 117; 132; TRB: 29; 208;

•SE: 16-18; 20; 75-76 77; 78; 83; 87-89; 90; 99; 117; 118; 131-132; 133; TRB: 13; 29; 30; 193; 208




Food Service I

Content Guideline

Louisiana Family and Consumer Sciences Education Related Content Standards *All benchmarks are not marked for all Family and Consumer Sciences courses.

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Standard 10. Contribute to the public dialogue about food safety and sanitation. 1. Interpret for others food

safety and sanitation needs as related to the wellness of individuals and families.




2. Examine the need for food safety and sanitation processes and procedures that a result in the wellness of individuals and families.

•SE: 5-6; 30-31; 37; 655-656; 657; 748; TRB: 16; 17; 199; 317

3. Illustrate how individuals can impact food safety and sanitation related to food eaten outside the home.

•SE: 20; 21; 37

Standard 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation. 1. Demonstrate knowledge

of factors that contribute to food borne illness.

•SE: 6-10; 11-15; 19-20; 23-24; 27; 117; 118-119; 246; 254; 273; 302; 356; 381; 516;




523; TRB: 12; 13; 14; 15; 28; 135; 193-195; 196; 240; 278

2. Demonstrate knowledge of food service management safety/sanitation programs.

•SE: 6; 20; 30-35; 36; 37; 748-749; 750; TRB: 16; 17; 18; 199; 191; 317

3. Use knowledge of the system for documenting and investigating reports of food borne illness.

•SE: 20; 31; 34-35; 36; 37; TRB: 16; 17; 18; 199




4. Utilize the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

•SE: 30-35; 36; 37; TRB: 16; 17; 18; 199

5. Practice good personal hygiene/health procedures when handling food.

•SE: 13-15; 20; 16- 18; 36; TRB: 12; 13; 18; 195

•SE: 13-15; 20; 254; 287; 302; 326; 516; TRB: 12; 13; 18; 195

6. Develop procedures for receiving and storage of raw and prepared foods.

•SE: 23; 73-74; 75-76; 77-78; 98; 254; 408; 414; 461; 470; 475; 477-479; 486; 488-489; 495; 497; 498; 499; 514-516;




520; 523; TRB: 15; 28; 29; 34; 75; 109; 124; 125; 127; 128; 129; 133; 134; 135; 196; 240; 261; 273; 274; 277; 278

7. Describe current types of cleaning materials and sanitizers and their proper use.

•SE: 16-18; 20; 75-76; 78; 79; 83; 87-90; 117; 118-119; 131-132; 133; TRB: 13; 18; 29; 208

•SE: 16-18; 20; 75-76; 78; 79; 83; 87- 90; 117; 118-119; 131-132; 133; TRB: 13; 18; 29; 208




8. Apply OSHA’s Right to Know law and Material Safety Data Sheets (MSDS), and explain their requirements in handling hazardous materials.

9. Carry out waste disposal and recycling methods.

•SE: 18- 19; 20; 749-750; TRB: 12; 13; 191; 317;

Standard 12. Utilize current technology in food product development. 1. Utilize various factors

that affect food preferences in the marketing of food.

2. Utilize data in statistical analysis.

3. Prepare food for

presentation and evaluation.

•SE: 143; 174; 175; 208-213; 214; 215; 287-288; 293, 307; 311-312; 313-




316; 317- 318; 319, 326; 337-339; 341; 361; 455; 461-464; 465; 562; 578-581; TRB: 64; 65; 66; 84; 87; 88; 120; 121; 121; 121; 147; 233; 234; 246; 250; 269, 270; 285




4. Maintain test kitchen/laboratory and related equipment and supplies.

•SE: 16-18; 20; 75-76; 78; 79-80; 83; 87-90; 117; 118-119; 131-133; 135; TRB: 13; 18; 29; 30; 40; 41; 208





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Standard 13 Demonstrate selecting, using, and maintaining food production equipment. 1. Operate tools and

equipment following safety procedures and OSHA requirements.

•SE: 58; 79-80; 83; 98; TRB: 31; 34; 209




2. Maintain tools and equipment following safety procedures and OSHA requirements.

•SE: 58; 60; 83; TRB: 23; 203

3. Verify the selection and use of equipment.

•SE: 73-75; 76-78; 80-83; 84-87; 90; 91-97; 98; 99; 104-105; 107; 119; 120;-126; 127-130; 133; 195-196; 201-202; 209; 215; 449; 545-551; 552; 569; 573; TRB: 28; 29; 30; 31; 32; 33; 34;




37; 38; 39; 40; 41; 60; 61; 119; 138; 139; 142; 143; 144; 207; 208; 209; 210; 211; 212; 214; 215; 216; 229; 230; 268; 279; 280

4. Demonstrate procedures for cleaning and sanitizing equipment.

•SE: 16-18; 20; 79; 83; 87-90; 117; 131-133; 135; TRB: 13; 30; 41; 99




5. Examine efficiency of equipment purchases based on long-term business needs and specific regulations and codes related to foods.

6. Demonstrate procedures for storage of equipment and tools.

•SE: 68; 117-119; TRB: 31

Standard 15. Demonstrate preparing all categories of menu items utilizing commercial materials to produce a variety products. 1. Apply principles of food

preparation to a variety of food products.

•SE: 247-256; 258; 259; 260- 262; 265; 267; 268; 269; 402; 403; 406; TRB: 74; 75; 76; 77; 78; 240; 241

•SE: 575-581; 582-587; 588; 589; TRB: 146; 147; 148; 149; 150; 285-286; 287; 288

•SE: 354-362; 377-389; 390; 391; TRB: 98; 99; 100; 101; 102; 103




2. Demonstrate skills in knife, tool, and equipment handling.

•SE: 106-119; 121; 127; 133; 134; 135; 220-221; 319; 380, 381; 382; 383; 444; 445; 446; 480; 481; 485; 489; 490; 517; 518; 526; 528; 558-559; 579; TRB: 28; 30; 32; 36; 37; 39; 214




3. Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving, and emerging technological methods.

•SE: 217-230; 231-237; 238-239; 247-256; 259; 265; 268; 358-361; 362; 383-389; 390; 391; 402; 403; 406; 558-559; 560; 562; 566; 571; 579; 581; 584-585; 586; 589; 598; 600-601; 613; 614; 623; TRB: 68; 69; 70; 71;

•SE: 247-256; 259; 265; 268; 402; 403; 406; TRB: 74; 75; 76; 77; 78; 240; 241

•SE: 578-581; 583-587; 589; TRB: 146; 147; 148; 149; 286; 287; 288

•SE: •SE: 358-361; 362; 383-389; 390; 391; TRB: 99; 102; 103; 256; 258




74; 75; 76; 77; 78; 99; 102; 103; 235-236; 237-238; 240; 241; 256; 258

4. Utilize weights and measures to demonstrate proper scaling and measurement techniques.

•SE: 125; 143; 145-148; 149-157; 158; 159; 545; 551; 556; 562; 563; 571; 572; TRB: 40; 44; 45; 46; 47; 138; 140; 141; 216; 217-218; 219-



SE = Student Edition Teacher’s Resource Book 29

TRB =

220; 281

5. Apply use of herbs, spices, oils, and vinegars.

6. Prepare various meats, seafood, and poultry.

7. Prepare various stocks,

soups, and sauces.

8. Prepare various fruits, vegetables, and starches.

•SE: 356-361; 362; 368; 371; 380-381; 382; 383-389; 390; 391; TRB: 98; 99; 100; 102; 103; 256; 258

9. Prepare various salads, dressings, and marinades.

10. Prepare sandwiches, canapés, appetizers, and beverages.

11. Prepare breakfast meats, eggs, cereals, and batter products.

•SE: 247-256; 258; 259; 260- 262; 265; 267;




268; 269; 402; 403; 406; TRB: 74; 75; 76; 77; 78; 240; 241

12. Apply the fundamentals of baking science to the preparation of a variety of products.

•SE: 577-581; 583-587; 588-589 TRB: 146; 147; 148; 149; 285- 286; 287-288

13. Apply the fundamentals of time and temperature to cooking, cooling, and reheating of a variety of foods.

•SE: 24-29; 32-35; 36; 37; TRB: 14; 15; 17; 18; 196; 197; 198; 199

•SE: 24-29; 32-35; 36; 37; 121; 451-452; 459-460; TRB: 14; 15; 17; 18; 196; 197;




198; 270


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Standard 19. Demonstrate effective communication skills. 1. Demonstrate written,

verbal, and non-verbal communication.

2. Demonstrate positive interpersonal skills to resolve conflict, negotiate, work as a team, and provide leadership.

•SE: 71-72; 203-207; 214; 647-




651; 663-668; 669-675; 676; 677; TRB: 62; 63; 163; 167; 168; 169; 170; 171; 231-232; 298; 303-304; 344-345; 369-370; 373; 379

3. Use accepted food science, food service, dietetics, and nutrition industry terminology and technical information.

4. Practice grooming and dress requirements in the food industry.

•SE: 13-15; 20; 49-50; 51; 97; TRB: 12; 13; 195

5. Practice client and interpersonal relations skills.

•SE: 203-207;




214; 647-651; 663-668; 669-675; 676; 677; TRB: 62; 63; 163; 167; 168; 169; 170; 171; 231-232; 298; 303-304; 344-345; 369-370; 373; 379

6. Demonstrate respect for individual differences with sensitivity to anti-bias, gender, equity, age, and cultural diversity.

•SE: 205-206; 207; 214; 647-651; 663-668; 669-675; 676; 677; 750-752;




TRB: 62; 63; 66; 191; 231; 232; 303-304; 318; 343-345; 365-366; 372-373; 376-377

7. Demonstrate commitments, enthusiasm, and initiative to business goals and improvements.

•SE: 195-202; 203-204; 207; TRB: 60; 61; 229-230

8. Exercise professional ethics in all matters related to the workplace.

•SE: 207; 671; 674; 675; 676; TRB: 63; 169; 170; 171; 232; 303-304




Standard 20. Evaluate career paths within the food production, food science, dietetics, and nutrition industries. 1. Research the roles and

functions of individuals engaged in food service management, food production, food science, dietetics, public health, and nutrition education career.

•SE: XIV- XX; TRB: 319- 320; 324- 325;

2. Assess employment opportunities and preparation requirements.

•SE: XV- XX; 756- 764; TRB: 186; 187; 313; 314; 319- 320; 324- 325;

3. Review education and training requirements for different levels of employment.

•SE: XV- XXI; TRB: 319- 320;

4. Assess the impact of the food production, food service, food science, dietetics, and nutrition industries on the local, state, national, and global economies.

•SE: XXII; TRB; 320; 361- 362;




5. Research entrepreneurial opportunities related to these careers.

•SE: XVII; 733- 740; 742; TRB: 186; 187; 313; 314;

6. Assess how interests, education, personal priorities, and family responsibilities affect career choices in these areas.

•SE: III; TRB: 331-338; 339- 345; 371- 373;



Food Service I Content Guideline

(The student will be able to. . .)

Unit One Kitchen Tools and Equipment 1. Recognize a variety of professional food service tools and equipment. 2. Operate, clean, and maintain commercial food service equipment. 3. Select appropriate equipment for various food preparation tasks. Unit Two Basic Kitchen Principles 1. Describe the organization of a restaurant kitchen and explain each station's function. 2. Demonstrate liquid and dry measuring techniques. 3. Inspect work area. 4. Define common cooking and food service terms.

Unit Three Kitchen Math 1. Adjust a recipe to increase or decrease servings. 2. Add, subtract, and multiply fractions in recipes. 3. Accept payment for food and conduct a variety of cash register transactions involving cash

and credit cards as directed by food service manager. 4. Balance a cash drawer. 5. Perform math functions necessary for food service operations. 6. Calculate cost per serving. Unit Four A Safe and Sanitary Working Environment 1. List common causes of accidents/injuries in food service. 2. Identify appropriate procedures for handling emergency situations. 3. Demonstrate safe and sanitary food handling practices. 4. Demonstrate proper handwashing technique. 5. Identify signs of food spoilage. 6. Demonstrate personal and workplace safety. 7. Scrape food from dirty dishes and wash them by hand or machine following established

procedures. 8. Utilize cleaners and sanitizers to maintain food areas. 9. Sweep and mop floors.

Developed May 2003 Food Service I Page 6



10. Explain the importance of sanitation in the food service environment. Unit Five Standardized Recipes and Established Food Preparation Procedures 1. Read and follow standardized recipes. 2. Identify components of a standardized recipe. 3. Describe and demonstrate dry-heat cooking methods. 4. Describe and demonstrate moist-heat cooking methods. 5. Describe and demonstrate methods for cooking in fat. 6. Utilize appropriate methods for heating, reheating, and storing foods. Unit Six Breakfast Foods 1. Describe methods for cooking eggs.

a. Boiled b. Baked c. Shirred d. Poached e. Fried f. Scrambled g. Deviled h. Omelet i. Quiche j. Souffle

2. Prepare common breakfast foods. a. Pancakes b. Eggs c. Breakfast meats d. Hot cereals

3. Demonstrate proficiency at making omelettes. Unit Seven Quick Breads 1. Identify the role of each ingredient in a quick bread recipe. 2. Prepare quick breads using the biscuit and muffin methods. 3. Evaluate the quality of prepared quick breads. 4. Prepare basic types of cookies.




Unit Eight Fruits and Vegetables 1. Identify fruits and vegetables. 2. Wash and cut raw fruits and vegetables. 3. Distinguish between varieties of potatoes. 4. Prepare potatoes using various methods.

a. Boil b. Bake c. Pan fry d. Deep fry

5. Peel vegetables using a hand peeler in such a way that no wastage or injuries occur and that vegetables are free of peel.

Unit Nine Restaurant Dining 1. Demonstrate proper dining room set up and table setting. 2. Identify items of flatware used in a dining room. 3. Demonstrate correct folding and placement of linens in a formal dining setting. 4. Select glassware appropriate for serving various beverages. 5. Select dinnerware appropriate for serving various menu items. Unit Ten Workplace Skills 1. Complete a job application. 2. Demonstrate ability to work as part of a team. 3. Dress in clothing that is safe and appropriate to the food preparation trade and work

environment. 4. Conform to professional standards in personal appearance. 5. Practice appropriate personal hygiene. 6. Express a service-oriented attitude. 7. Demonstrate effective and courteous telephone skills. 8. Recognize and appreciate cultural diversity. 9. Share responsibility for success or failure of group work. 10. Utilize activities of the Family, Career, and Community Leaders of America (FCCLA)

student organization as an integral component of course content and leadership. Unit Eleven Careers in the Food Service Industry 1. Identify career opportunities in the food service industry. 2. Define duties of entry-level workers in food service establishments.




3. Compare and contrast entry-level and higher-level jobs in food service. 4. Use the Internet to locate salary information related to food service careers.




Resources Family, Career, and Community Leaders of America. (2001). Family, Career and Community

Leaders of America Chapter Handbook. Reston, VA: Author. Louisiana Department of Education. (1998). Family and Consumer Sciences Content

Standards: Curriculum Framework. Baton Rouge, LA: Author.

Internet Sites www.aafcs.org American Association for Family and Consumer Sciences. www.fcclainc.org Family, Career, and Community Leaders of America, Inc.


http://www.aafcs.org/

http://www.fcclainc.org/

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