Objectives Essential Questions Content Tasks/Strategies 1.1 Throughout history, how has the hospitality industry grown and what are the types of businesses that make up the travel and tourism industry? Restaurant and Foodservice Industry Outline growth, list chefs who made significant contributions, categorize businesses in the travel and tourism industry. 1.2 What types of establishments offer foodservice opportunities? Career Opportunities in the Industry Identify foodservice opportunities. 1.2 What are entry-level jobs and what opportunities exist within the foodservice and lodging industry? Career Opportunities in the Industry Identify career opportunities and the major categories of jobs the industry. 1.3 Why do people travel and what are the differences in travelers? Lodging Industry Name reasons why people travel and describe the differences in travelers. 1.3 What national organizations rate commercial lodging and what are the characteristics of lodging operations? Lodging Industry Identify national organizations and list/describe the characteristics of lodging operations. 2.1 What are causes of foodborne illnesses? Foods Safety Outline food safety issues. 2.2 What are personal behaviors that contaminate food? Good Personal Hygiene List behaviors that can contaminate food. 2.3 What are ways to prevent hazards in the flow of food? Preventing Hazards in the Flow of Food Identify ways to prevent hazards in the flow of food.
Objectives Essential Questions Content Tasks/Strategies 2.4 What are the HACCP principles? Food Safety Management Systems List the HAACP principles and explain their importance. 2.5 What are the proper procedures for cleaning and sanitizing? Cleaning and Sanitizing Outline proper procedures for cleaning and sanitizing. 3.1 What hazards affect workplace safety and how can they be prevented? Workplace Safety Identify workplace hazards and their preventions. 3.2 What are procedures for preventing fires, slips, trips, falls, and cuts? Preventing Accidents and Injuries Demonstrate procedures for preventing fires, slips, trips, falls, and cuts. 3.3 What is first aid and CPR? First Aid Demonstrate basic first aid procedures. 4.1 What is professionalism? Professionalism Define professionalism. 4.2 What are basic kitchen and business math skills? Standardized Recipes and Business Math Perform basic math calculations and convert recipes. 5.1 What equipment is needed for foodservice? Foodservice Equipment Identify equipment needed for storage, preparation, and hold and serving food.
Objectives Essential Questions Content Tasks/Strategies 5.2 What is mise en place and basic pre-preparation techniques? Getting Ready to Cook Apply effective mise en place through practice. 5.3 What are the types of cooking methods? Cooking Methods List and explain how the three types of cooking work. 5.4 According to the Dietary Guidelines for Americans, what is a healthy diet? Cooking and Nutrition Use the Dietary Guidelines for Americans to plan meals. 6.1 What are the four essential parts of a stock and the proper ingredients for each? Stock Identify the four essential parts and stock and demonstrate methods for preparing stock. 6.2 What are the grand sauces? Sauces Identify the grand sauces and describe other sauces made from them. 6.3 What are the two basic kinds of soup? Soup Identify the two basic kinds of soup and give examples of each. 7.1 What is the communication process? The Communication Process Describe the communication process. 7.2 What are effective communication skills? Communication Skills List and demonstrate effective communication skills. 7.3 What is interpersonal communication and how are relationships built through interpersonal communication? Types of Communication Describe interpersonal communication.
Objectives Essential Questions Content Tasks/Strategies 8.1 What is the difference between school and workplace environments? Learning to Work Together State the difference between school and workplace environments. 8.2 What are the characteristics of a leader? Being a Successful Leader Identify behavior of a leader. 8.3 What are successful interviewing skills? Interviewing and Orientation Identify methods for ensuring a fair and consistent hiring process. 8.4 What are the benefits of training? Training and Evaluation Identify the benefits of training. 9.1 What are the various types, steps in preparing, and various methods for cooking fruit? Fruits Identify and demonstrate the steps in preparing and cooking fruit. 9.2 What are the various types, steps in preparing, and various methods for cooking vegetables? Vegetables Identify and demonstrate the steps in preparing and cooking vegetables. 10.1 What exactly are service and hospitality, and how do they affect an operation’s success? The Importance of Customer Service Explain the importance of customer service to the restaurant and foodservice industry. 10.2 What are the proper steps to serving guests? Ensuring a Positive Dining Experience Demonstrate proper steps in serving guests. 10.3 What are the different styles of service? Service Styles, Set-Up, and Staff Describe the four traditional styles of service: American, French, English and Russian. 11.1 What are the methods for cooking the different types of potatoes? Potatoes Identify and demonstrate cooking methods for different types of potatoes.
Objectives Essential Questions Content Tasks/Strategies 11.2 What are the methods for cooking the different types of legumes and grains? Legumes and Grains Identify and demonstrate cooking methods for different types of legumes and grains. 11.3 What are the methods for cooking the different types of pasta? Pasta Identify and demonstrate cooking methods for different types of pasta. 12.1 What are the skills needed by restaurant and foodservice professionals? Starting a Career in Foodservice Identify skills needed by foodservice professionals. 12.2 What are the steps in choosing a college or trade school? Completing Applications Effectively Outline the steps the choosing a college or trade school. 12.3 What are the steps to an effective job interview? The Job Interview List the steps to an effective job interview. 12.4 What is the importance of professional development? Advancing in a Career Explain the importance of professional development. 12.5 What are the career opportunities in the foodservice and lodging industry? Careers in the Industry Identify careers in the foodservice and lodging industry. Exam Review CTE Exam Date _______ National ProStart Exam Date ______ Uniform Standards Uniforms are required in lab for participation as well as for safety and sanitary reasons. Chef coats, aprons and hats will be stored in the classroom. These items are not permitted to leave the school without permission. Jeans or black pants are ok for lab days ONLY.