| Goal: 1. Safety Procedures: Safety procedures set the standards for an accident free work environment. |
| Big Idea (s): 1. Learning and practicing safety procedures will help prevent injures. Name of Powered Curriculum: Culinary Arts - 9TH Grade 2. Without safety standards and rules, learning and productivity are impossible. 3 Accidents are caused they don’t just happen. 4 An ounce of prevention is worth a pound of cure! |
| Essential Questions: 1.Why is personal safety important in the kitchen? 2. How do safety rules promote productivity in the kitchen? 3. Explain the statement ,“ An ounce of prevention is worth a pound of cure.”? |
| Learning Outcomes |
| Students will: | As evidenced by: written, oral or performance |
| 1.1 Demonstrate ability to follow fire safety and evacuation procedures. · Exit building during fire and evacuation procedures · Identify area used for lock down procedures · Review procedures for all evacuations and lock down. · Locate fire extinguisher and fire-retardant blanket · List types of fires and proper extinguishing procedures | 3 day cycle- 1. Demonstrate ability to exit building in an organized and timely manner. (Assessment by observation of performance) 2. Identify location of lock down area 6 day cycle- 1. Demonstrate recall of knowledge by executing evacuation and lock down procedures. (Assessment by instructor observation) 2. Show location of fire extinguisher and fire retardant blanket. (Assessed by observation) Full Trimester- 1. List types of fires and show proficiency on written assessment. |
1.2 Demonstrate good/safe workplace procedures (i.e. shop rules) - Use proper lifting procedures
- Comply to shop safety rules
- Demonstrate proper prep workstation mise en place (i.e. cutting board, product and waste containers etc.)
- Demonstrate prior knowledge of complete work station set up
- Demonstrate collaborative work skills
- Identify all steps and procedures for safely operating equipment (i.e. meat slicer, mixers etc.)
- Demonstrate prior knowledge of all shop safety rules
| 3 day cycle – 1. Show understanding of shop rules on a written safety assessment. 2. Demonstrate ability to lift objects using correct technique (i.e. bend the knees and use leg muscles instead of back muscles) Assessed by observation of student performance. 6 day cycle- - Demonstrate prior knowledge of safety rules from 3 day cycle (Assessed by instructors observation during shop production)
2.Model proper set up of cutting board work station used in daily production.( Assessment by instructor observation) Full Trimester- 1 Demonstrate proficiency by setting up a complete work station set up.(Assessed by instructors observation) - Show ability to work in teams to complete tasks in a proficient and timely manner. (Assessed by observation during daily production.
- Show proficiency on written and performance safety test for operation of kitchen equipment
4. Show understanding of shop safety rules by application during daily production.( Assessed by observation of performance) |
1.3 Demonstrate knife safety · Demonstrate proper knife grip· Demonstrate how to carry, clean, and store knives. (i.e. tip facing down by side, no knives left in pot sink, clean your own knives etc.) · Exhibit correct procedures for anchoring a cutting board · Demonstrate prior knowledge of correct knife grip, carriage, cleaning and storage. · Demonstrate prior knowledge of proper knife grip · Explain correct truing of a french knife (i.e. 20 degree angle, how to hold knife and steel etc.) · Demonstrate truing a french knife · Identify all knives in the standard knife kit and their usage. · Demonstrate ability to perform basic vegetable knife cuts (i.e. small, medium, and large dice, julienne etc.) | 3 day cycle- 1. Model proper knife grip during daily production. 2. Show knowledge of correct procedures of carriage, cleaning and storage of a french knife. (Assessed by observation during production.) 3. Demonstrate ability to anchor a cutting board. (Assessed by instructor observation) 6 day cycle- 1. Show ability to correctly carry, clean and store a french knife (recall from the 3 day cycle) (Assessed by observation during daily shop production. 2. Exhibit correct knife grip(Assessed by instructor observation) 3. Demonstrate the correct usage of a steel for truing a french knife Full Trimester- 1. Illustrate correct procedure for truing a french knife( Assessed by observation) 2. List all the knives and usage on a written NOCTI style written assessment. 4. Show ability to cut various vegetables used for daily production.( Assessed by instructors observation) |
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Common Formative Assessment(s) | Summative District Assessment(s) |
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Summary Sheet Concepts: Need to Know About Fire SafetyEvacuation Procedures Lock Down Procedures Shop Rules Mise en Place Work Station Collaborative Work Equipment/ Knife safety Skills: Be able to Do(1) Locate fire exits, fire blanket, and extinguisher(1) Identify lock down area (1) Read and follow shop rules (3) Utilize correct procedures for cutting board and work station set up(2) Demonstrate proper work set up (2) Demonstrate Teamwork skills (2) Demonstrate knife skills i.e. grip, slicing, dicing, truing, carriage, leaning/sanitizing, storage
Big Ideas(s): 1. Learning and practicing safety procedures will help prevent injures. 2. Without safety standards and rules, learning and productivity is impossible. 3. Accidents are caused they don’t just happen. 4. An ounce of prevention is worth a pound of cure! Essential Question(s): 1. Why is personal safety important in the kitchen? 2. How do safety rules promote productivity in the kitchen?3. Explain the statement, “An ounce of prevention is worth a pound of cure.” Name of Powered Curriculum: Culinary Arts 9th Grade | |
| Goal:2 Sanitation Procedures : Sanitation procedures provide rules that promote a clean and sanitary kitchen . |
| Big Idea (s): 1. Personal hygiene and proper dress promote success. 2. Proper hand washing procedures help prevent cross-contamination and food borne illness. 3. Leaning the correct set up and procedures for dish and pot washing stations are essential for food safety. |
| Essential Question (s): 1. How is food affected by are dress and grooming habits? 2. Why is proper hand washing so important? 3. How can an unsanitary dish machine and pot sink station cause food borne illness? |
| Learning Outcomes | |
| Students will : | As evidenced by: written ,oral or performance | |
| 2.1 Exhibit proper grooming and appropriate shop dress/ clothing · Wear the designated freshmen shop shirt and adhere to all shop rules (i.e. work boots, hats, nail care, jewelry, hair restraints, gloves ect.) · Exhibit good personal hygiene and dress in clean uniform · Demonstrate compliance of all shop rules and dress code addressed in the three-day cycle · Dress in appropriate and complete shop uniform | 3 day cycle- 1. Demonstrate compliance to shop rules concerning proper attire. (Assessment done in rubric of the 3- day exploratory i.e. Shop Preparedness) 2. Exhibit good personal hygiene and wear clean uniforms on a daily basis. (Assessment done by instructors observation) 6 day cycle- 1. Exhibit compliance to all shop personal sanitation and shop rules (Assessment done in rubric of 6 day exploratory) Full Trimester- 1. Exhibit compliance to shop dress code by wearing clean and complete uniform (chef pants, coat, hat and apron and shoes/boots) | |
2.2 Demonstrate proper hand washing techniques. - List and demonstrate correct hand washing procedures
- Demonstrate recall of correct hand washing from 3 day exploratory.
- Explain the importance of frequent hand washing in preventing cross-contamination.
- Demonstrate proficiency in hand washing learned in the 3 and 6 day cycle
- List and explain the reasons for proper hand washing in relationship to food borne illness
| 3 day cycle- - List the steps for proper hand washing on a written assessment
- Demonstrate correct steps for hand washing.(assessed by performance and observation)
6 day cycle- 1. Exhibit proper hand washing procedures before reporting to daily workstations tasks.( Assessment by observation) 2. List reasons how frequent hand washing will reduce cross-contamination on a written assessment Full Trimester- 1. Demonstrate ability for proper hand washing ( Assessment done by Instructors observation) 2. Demonstrate knowledge and proficiency on written assessment and by performance during daily production | |
| 2.3 Demonstrate correct procedures for machine and manual dish washing. · Demonstrate proper set up of three bay pot sink · Demonstrate the ability to operate a dishwashing machine · Exhibit proper set up for 3 bay sink and operation of dish machine. ( Recall from three day cycle) · List and explain proper temperatures for both hot and cool water sanitation · Exhibit proficiency in all pot washing, dish machine operation and sanitation procedures. | 3 day cycle- 1. Show ability to set up the three bay sink( Assessment done by instructor observation during daily set up) 2. Show ability to operation dish machine. (Assessment done by instructor observation) 6 day cycle- 1. Demonstrate prior knowledge of 3 bay pot sink set up and operation of the dish machine (assessed by observation) Full Trimester – 1. List on a written assessment correct temperatures and procedures for hot and cold water sanitation. 2. Apply knowledge gained in the three and six day exploratory cycles to demonstrate proficiency in pot sink , dish washing and sanitation procedures.( Assessment done by instructors observation)(All these can be assessed on a rubric ) | |
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Common Formative Assessment(s) | Summative District Assessment(s) |
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Summary Sheet Concepts: Need to Know About Personnel Grooming Shop Rules Food Borne Illness Shop Uniforms Cross-contamination Hand Washing Procedures Sanitization Skills: Be able to do Practice good personnel hygiene Understand and comply to all shop grooming and dress rules Hand, pot sink and dish washing sanitation procedures
Big Ideas(s): 1. Personal hygiene and proper dress promote success. 2. Proper hand washing procedures help prevent cross- contamination and food- borne illness. 3. Learning the correct set up and procedures for dish and pot washing stations is essential for food safety. Essential Question(s): 1. How is food affected by the way we dress and are grooming habits? 2. Why is proper hand washing so important? 3. How can an unsanitary dish machine or pots sink station cause food – borne illness? Name of Powered Curriculum: Culinary Arts 9th Grade
