Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Transcription

1 COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts program focuses on the key aspects of the industry for students pursuing a career pathway in Food Service and Hospitality. Students develop hands-on experiences that emphasize industry awareness, sanitation and safe food handling, food and beverage production and service, nutrition and dietary guidelines, food service management, and customer service. Instruction is provided in the use of restaurant equipment and related technical knowledge in the areas of baking, chef, dietetic aid, catering, institutional foodservice, restaurants and retail occupations. Total Hours: 180 Date last revised: In process Last Advisory Approval Date: 3/06 Date last Board Approval: February 15, Crenshaw Boulevard Torrance CA (310) Page 1 of 1

2 COURSE OUTLINE General workplace skills and expected student proficiencies: 1. Communication Skills a. Reads and understands written information b. Demonstrates Writing Skills c. Listens Reflectively d. Speaks Clearly and Articulately e. Understands Workflow through Departments Reading 2.1, 2.3 Writing 1.3, 1.7, 1.8, 2.5 Responsibility and Flexibility , 2.4, 2.6 Possess effective communication skills. Function as a selfdirected learner. 2. Thinking and Problem Solving Skills a. Demonstrates Basic Reading and Math Skills b. Demonstrates Thinking/Reasoning Skills c. Identifies Allocates, and Organizes Resources/Data d. Organizes and Maintains Records 8.0, 10.0, 11.0, 13.0, , 2.3 Reading 5.1, 5.3 Problem-Solving/Critical Thinking 4.2, 4.4 Technology Possess critical thinking skills Crenshaw Boulevard Torrance CA (310) Page 2 of 2

3 3. Occupational Safety Southern California Regional Occupational Center a. Practices Workplace Safety b. Practices Health and Safety Laws Biology Life Science 2.4 Visual & Performing Arts 10.A Science 1.m Health and Safety Able to analyze and apply appropriate tools/technology 4. Personal Skills a. Demonstrates positive Self-management skills b. Demonstrates positive work ethics c. Possesses Integrity d. Exhibits positive Image/Professional Appearance e. Demonstrates positive self-esteem Ethics and Legal Responsibilities Responsibility and Flexibility Function as a responsible, contributing member of society. 5. Interpersonal Skills a. Demonstrates Collaboration and Teamwork Skills b. Demonstrates Conflict Resolution Skills c. Demonstrates Leadership Skills d. Demonstrates Sociability Skills 6. Employment Literacy a. Understood Career Paths b. Understood Continuing Education c. Reforms Job Search 1. Employment Sources 2. Application 3. Resume 4. Interview and Follow-up d. Understands Workplace Issues 1. Discrimination 2. Cultural Diversity 2300 Crenshaw Boulevard Torrance CA (310) Page 3 of 3

4 3. Harassment (i.e. sexual) 4. Drug Testing Responsibility and Flexibility 2.3 Reading 2.5 Writing Demonstrates career/employment literacy. 7. Technological Literacy a. Demonstrates Working Knowledge of Computer b. Demonstrates Working Knowledge of Career Appropriate Technology c. Selects Proper Tools, Material and Procedures d. Learns/Adapts to New Technology , 4.6 Technology Able to analyze and apply appropriate tools/technology. Content area skills and expected student proficiencies: CLASSROOM HOURS 1. ORIENTATION 6 a. Understands course goals and objectives b. Industry Overview -Analysis of job and career opportunities -Understands safety rules and regulations Writing Career Planning and Management health and Safety C1.0-C1.5 Major Aspects of The Hospitality Industry s Role In economies 2. Introduction to Food Service Industry 10 a. Understands types of food service facilities b. Evaluates opportunities for advancement c. Evaluates entry level opportunities 2300 Crenshaw Boulevard Torrance CA (310) Page 4 of 4

5 Writing Career Planning and Management C1.0-C.15 Major Aspects of the Hospitality Industry 3. Safety and Sanitation 20 a. Applies basic rules in handling and serving food b. Understands proper cooking and storage temperatures c. Understands food contamination and poisoning d. Understands dishwashing and pot washing procedures e. Applies sanitation codes f. Demonstrates proper personal hygiene g. Understands and demonstrates basic safety procedures such as first aid, fires, and burns h. Understands conditions contributing to the cause of accidents i. Understands how to safeguard against slips and spills Communications 2.1 Reading health and Safety A3.0-A3..3 Safe Food Handling and Sanitation Function as a responsible, contributing member of society. 4. Cost Control 10 a. Understands management and cost control b. Experiences working with purchasing foods c. Understands areas of waste, storage of foods d. Creates a balance sheet with operating costs Reading 2.1 B4.0-B.45 Food Service Management B11.0 Cost Analysis in Food Service C4.0 C4.5 Sales and Marketing Methods 5. Menu Development 7 a. Understands meat patterns b. Creates a balanced menu c. Creates menu as a selling tool d. Understands component of a meal Writing B10-B10.3 Meal Planning and Food Preparation Possess critical thinking skills. Function as a self-directed achiever Crenshaw Boulevard Torrance CA (310) Page 5 of 5

6 6. Terminology 10 a. Understands menu terms b. Applies cooking terms c. Demonstrates metric weights and measurements d. Applies standard weights and measurements to recipes e. Understands French terms commonly used in cooking procedures Writing A8.0-A8.2 Chemistry, Physics, and Terminology B7.0-B6.6 Food Preparation 7. Knives 15 a. Understands different types of knives and usage b. Demonstrates proper use of each knife c. Demonstrates knife safety d. Understands sharpening techniques e. Understands proper storage and cleaning Writing B2.0-B2.3 Safe Work Habits in Food Service B.62 Store Utensils and Equipment Appropriately. Function as a responsible, contributing member of society. 8. Standardization 10 a. Understands the purpose of standardization b. Demonstrates proper measuring techniques c. Applies volume and weight measurement into equivalents Writing Communication 2.0 mathematics Fractions 1.6 Calculate the Percentage Of a Quantity, Increase or Decrease 9. Equipment for Food Preparation and Service 12 a. Understands the types of utensils and equipment b. Demonstrates the proper use of large and small equipment c. Understands the procedures for maintenance of equipment d. Applies guidelines for storage of equipment 2300 Crenshaw Boulevard Torrance CA (310) Page 6 of 6

7 Writing Technological Information and Equipment. B5.2 and B5.6 Maintain Equipment Possess critical thinking skills. 10. Fundamentals of Food Service Procedures 10 a. Understands the procedures for banquet preparations b. Understands procedures for catering c. Applies service used in dining rooms d. Understands procedures in coffee shop type settings Reading B9.0-B9.5 Apply Skills Needed for Food and Beverage Services. Possess effective communication skills. 11. Food Preparation 50 a. Understands the five basic sauces b. Understands the types of work stations c. Practices the preparation of salads and salad dressings d. Demonstrates ability to prepare sandwiches e. Understands time management in preparing foods f. Selects and prepares meats, poultry and fish g. Practices incorporating vegetables in a meal h. Demonstrates the use of cereals, rice and pasta i. Understands the fundamentals of yeast and quick breads j. Demonstrates ability to prepare cakes and pies k. Demonstrates ability to prepare eggs and egg dishes l. Understands techniques used in grilling, broiling, frying and saute Writing Communication 2.0 B6.0 Apply the Basics of Food Preparation In Professional Kitchens Possess effective communication skills. 12. Procedures for Receiving and Storage of Foods 10 a. Understands how to compile orders b. Understands the procedure for receiving invoices and records c. Understands how to check food for quality and quantify d. Understands food inventory 2300 Crenshaw Boulevard Torrance CA (310) Page 7 of 7

8 Writing B5.0-B5.2 Systems Operations and Maintaining Facilities, Equipment, Tools And Supplies 13. The Study of Ethnic Foods 10 a. Understands the characteristics of ethnic foods b. Demonstrates ability to prepare ethnic foods Communication 2.0 Writing C3.0-C3.6 Knowledge and Skills Essential For Effective Guest Services In The Industry. B8.4 understand The Roles in Meeting The Needs of Culturally Diverse Customers 2300 Crenshaw Boulevard Torrance CA (310) Page 8 of 8