General Course Information
Chapter 1: Welcome to the Industry
Chapter 2: Career Opportunities
Presentations/Resources
Assignments/Activities
| chef_visionaries_chapter_2_activity.docx |
| goprostart_career_exploration_chapter_2_activity.docx |
Chapter 3: Professional Expectations
Presentations/Resources
Your Presence at Work
Your Relationships at Work
Assignments/Activities
Benefits of a Multicultural Workplace Commercial
Your Presence at Work
Your Relationships at Work
Assignments/Activities
Benefits of a Multicultural Workplace Commercial
Chapter 4: Communication Skills
Presentations/Resources
Communication Skills
Assignments/Activities
TBD
Communication Skills
Assignments/Activities
TBD
Chapter 5: Beginning Your Career
Presentations/Resources
Starting a Career in the Culinary Industry
Assignments/Activities
Planning for a Job Search in Foodservice
Starting a Career in the Culinary Industry
Assignments/Activities
Planning for a Job Search in Foodservice
Chapter 6: Introduction to Food Safety
Presentations/Resources
Chapter 6 Part 1: Introduction to Food Safety (Notetaker)
Chapter 6 Part 2: Food Allergies
Assignments/Activities
How to Handle an Outbreak
Food Allergy Research & Education Assignment
Review
Chapter 6 Study Guide
Chapter 6 Quizlet Link
Labs/Recipes
Food Allergen Recipe Template
Chapter 6 Part 1: Introduction to Food Safety (Notetaker)
Chapter 6 Part 2: Food Allergies
Assignments/Activities
How to Handle an Outbreak
Food Allergy Research & Education Assignment
Review
Chapter 6 Study Guide
Chapter 6 Quizlet Link
Labs/Recipes
Food Allergen Recipe Template
Chapter 7: Hygiene and Cleanliness
Presentations/Resources
Chapter 7 Part 1: Hygiene and Cleanliness
Chapter 7 Part 2: Cleaning and Pest Control
Master Cleaning Schedule Example
Assignments/Activities
Chapter 7 Study Guide
Labs/Recipes
Chicken Roulade/Stuffed Chicken Breast
Chapter 7 Part 1: Hygiene and Cleanliness
Chapter 7 Part 2: Cleaning and Pest Control
Master Cleaning Schedule Example
Assignments/Activities
Chapter 7 Study Guide
Labs/Recipes
Chicken Roulade/Stuffed Chicken Breast
Chapter 8: The Safe Flow of Food
Presentations/Resources
Chapter 8: Safe Flow of Food Part 1
Chapter 8: Safe Flow of Food Part 2
Chapter 8 Study Guide: Team Assignment
Coronavirus and the Flow of Food
Labs/Recipes
Plan Flow of Food Lab (TCS Food)
Chapter 8: Safe Flow of Food Part 1
Chapter 8: Safe Flow of Food Part 2
- Flow of Food Template
- Flow of Food Example
Chapter 8 Study Guide: Team Assignment
Coronavirus and the Flow of Food
Labs/Recipes
Plan Flow of Food Lab (TCS Food)
Chapter 9: Risk Management
Presentations/Resources
Risk Management Part 1 (Hazards/Safety)
Risk Management Part 2 (Positive Work Environment)
Assignments/Activities
Safety in Mind (Risk Management Part 1 Assignment)
Safety Audit Group Assignment
Policies to Prevent Harassment (Risk Management Part 2 Group Assignment)
Risk Management Part 1 (Hazards/Safety)
Risk Management Part 2 (Positive Work Environment)
Assignments/Activities
Safety in Mind (Risk Management Part 1 Assignment)
Safety Audit Group Assignment
Policies to Prevent Harassment (Risk Management Part 2 Group Assignment)
Chapter 10: Workplace Safety Procedures
Presentations/Resources
Part 1: Workplace Safety Procedures
Part 2: First Aid and External Threats
Assignments/Activities
Workplace Safety: PPE & Fires
Workplace Safety: First Aid
and/or
Workplace Safety Team Teach & Demonstration
Part 1: Workplace Safety Procedures
Part 2: First Aid and External Threats
Assignments/Activities
Workplace Safety: PPE & Fires
Workplace Safety: First Aid
and/or
Workplace Safety Team Teach & Demonstration
Chapter 11: Foodservice Equipment
Presentations/Resources
Foodservice Equipment
Assignments/Activities
Teach & Gamify Chapter 11: Foodservice Equipment
Foodservice Equipment
Assignments/Activities
Teach & Gamify Chapter 11: Foodservice Equipment
- Document to Submit for Ch 11 Team Project Eval
Chapter 12: Knives and Smallwares
Presentations/Resources
Knives & Knife Cuts (Additional resources: Knife Cuts Prezi and Knife Cuts Handout)
Hand Tools & Smallwares
Smallwares and Hand Tools (Chapter 12) In-Class Review
Assignments/Activities
Cutting Like a Pro
Quizlet Flashcards Chapter 12 Class Resource
Ch 12 Bingo Search
Bingo Board for In-Class Review
Labs/Recipes
Knife Cuts Practice Rubric
Bruschetta
Bruschetta Plating & Recipe Reflection
Knives & Knife Cuts (Additional resources: Knife Cuts Prezi and Knife Cuts Handout)
Hand Tools & Smallwares
Smallwares and Hand Tools (Chapter 12) In-Class Review
Assignments/Activities
Cutting Like a Pro
Quizlet Flashcards Chapter 12 Class Resource
Ch 12 Bingo Search
Bingo Board for In-Class Review
Labs/Recipes
Knife Cuts Practice Rubric
Bruschetta
Bruschetta Plating & Recipe Reflection
Chapter 13: Kitchen Basics
Presentations/Resources
Work Stations and Kitchen Brigades
Mise en Place
Workstations and Kitchen Brigade
Manage Your Mise en Place Group Activity
Seasonings and Flavorings Infographic
Review
Chapter 13 Quizlet
Labs/Recipes
Mise en Place Chicken Lab
Herbs & Spices Lab:
Choose any recipe of your choice that highlights an herb or spice to prepare, watch a related demonstration, or read an article pertinent to the culinary world of seasonings and flavorings.
Work Stations and Kitchen Brigades
Mise en Place
- Mise en Place Template (In-Class Example: Creole Mini-Quiches)
- How to Substitute Dried Herbs for Fresh Herbs
Workstations and Kitchen Brigade
Manage Your Mise en Place Group Activity
Seasonings and Flavorings Infographic
- Share Your Spotlight on Spices & Herbs Infographic
Review
Chapter 13 Quizlet
Labs/Recipes
Mise en Place Chicken Lab
Herbs & Spices Lab:
Choose any recipe of your choice that highlights an herb or spice to prepare, watch a related demonstration, or read an article pertinent to the culinary world of seasonings and flavorings.
Chapter 14: Culinary Math
Presentations/Resources
Equivalents Lab Instructions
Standardized Recipes & Equivalents (Notetaker)
Menu Pricing Part 1- Portion Costs (Notetaker)
Measurement/Pricing Sites
Assignments/Activities
Equivalents Lab Reflection
Culinary Math Practice
Recipe Cost Practice
5 Ingredient Cook-Off Menu Pricing Worksheet
Chapter 14 Review Guide
Additional Practice
Labs/Recipes
Equivalents Lab Recipe
5 Ingredient Lab
Equivalents Lab Instructions
Standardized Recipes & Equivalents (Notetaker)
Menu Pricing Part 1- Portion Costs (Notetaker)
- Recipe Cost Template
- Recipe Cost Cheat Sheet for Reference
- Individual Ingredient Cost Example Video
- Portion Cost Calculation Example Video
- Menu Price Template
- Menu Price Sample
Measurement/Pricing Sites
- King Arthur's Ingredient Weight Chart
- Festival Website for Menu Pricing
- Sam's Club Website for Menu Pricing
Assignments/Activities
Equivalents Lab Reflection
Culinary Math Practice
Recipe Cost Practice
5 Ingredient Cook-Off Menu Pricing Worksheet
Chapter 14 Review Guide
Additional Practice
Labs/Recipes
Equivalents Lab Recipe
5 Ingredient Lab
Chapter 15: Salads, Dressings, and Dips
Presentations/Resources
Introduction to Salad Compositions
Salad Greens
Salad Dressings
Dips
Assignments/Activities
Introduction to Salads Assignment
Salad Greens
Salad Dressing & Dips Summary
Labs/Recipes
Flatbread & Hummus with Red Peppers
Review
Chapter 15 Quizlet
Chapter 15 Kahoot
Introduction to Salad Compositions
Salad Greens
Salad Dressings
Dips
Assignments/Activities
Introduction to Salads Assignment
Salad Greens
Salad Dressing & Dips Summary
Labs/Recipes
Flatbread & Hummus with Red Peppers
Review
Chapter 15 Quizlet
Chapter 15 Kahoot
Chapter 16: Sandwiches and Pizza
Presentations/Resources
Sandwiches
Sandwich Ingredients & Stations
Pizza
Assignments/Activities
Make a Sandwich!
Sandwich Personification: Video
Spectacular Sandwiches Activity (team activity)
or
Sandwich Shop Assignment
Patty Melts Lab
Calzones
Sandwich Shop Project (free choice)
Sandwiches
Sandwich Ingredients & Stations
Pizza
Assignments/Activities
Make a Sandwich!
Sandwich Personification: Video
Spectacular Sandwiches Activity (team activity)
or
Sandwich Shop Assignment
- Flow of Food Template
- Sandwich Shop Rubric
Patty Melts Lab
Calzones
Sandwich Shop Project (free choice)
Chapter 17: Stocks, Soups, and Sauces
Presentations/Resources
Stocks
Soups
Sauces: Template for Group Activity
Assignments/Activities
Stocks
Soups
Sauces Part 1
Sauces Part 2
Review
Chapter 17 Quizlet Review
Labs/Recipes
Marinara Sauce
Biscuits & Gravy
Zuppa Toscana
Minestrone
Stocks
Soups
Sauces: Template for Group Activity
Assignments/Activities
Stocks
Soups
Sauces Part 1
Sauces Part 2
Review
Chapter 17 Quizlet Review
Labs/Recipes
Marinara Sauce
Biscuits & Gravy
Zuppa Toscana
Minestrone
Chapter 18: Cooking Methods
Presentations/Resources
Heat Transfer
Dry Heat Cooking Methods
Moist Heat Cooking Methods
Combination Heat Cooking Methods
Assignments/Activities
Heat Transfer Assignment
Chapter 18 Cooking Methods Summaries
Chapter 18 Review: Cooking Methods Matching
Conventional vs Convection Baking Evaluation Form (to use with PB Cookie Recipe)
Chapter 18 Cooking Methods Summaries
Cooking Methods Matching
Jambalaya Analysis
Labs/Recipes
Best Peanut Butter Cookies Ever: Heat Transfer Lab
Crispy Orange Chicken
Heat Transfer
Dry Heat Cooking Methods
Moist Heat Cooking Methods
Combination Heat Cooking Methods
Assignments/Activities
Heat Transfer Assignment
Chapter 18 Cooking Methods Summaries
Chapter 18 Review: Cooking Methods Matching
Conventional vs Convection Baking Evaluation Form (to use with PB Cookie Recipe)
Chapter 18 Cooking Methods Summaries
Cooking Methods Matching
Jambalaya Analysis
Labs/Recipes
Best Peanut Butter Cookies Ever: Heat Transfer Lab
Crispy Orange Chicken
Chapter 19: Introduction to Baking
Presentations/Resources
Introduction to Baking
Vacation Home Gingerbread Competition Introduction (or Gingerbread Creations Introduction)
Gingerbread Creations Link Summary Page
Assignments/Activities
Week 1: Gingerbread Individual Journal
Week 2: Gingerbread Individual Journal
Gingerbread Creations Team Project Rubric (for final submission)
Labs/Recipes
Gingerbread Creations: Recipes & Instructions
Introduction to Baking
Vacation Home Gingerbread Competition Introduction (or Gingerbread Creations Introduction)
Gingerbread Creations Link Summary Page
Assignments/Activities
Week 1: Gingerbread Individual Journal
Week 2: Gingerbread Individual Journal
Gingerbread Creations Team Project Rubric (for final submission)
Labs/Recipes
Gingerbread Creations: Recipes & Instructions
Chapter 20: Principles of Great Service
Presentations/Resources
Work in progress
Assignments/Activities
Work in progress
Labs/Recipes
Work in progress
Work in progress
Assignments/Activities
Work in progress
Labs/Recipes
Work in progress
Chapter 21: Front-of-the-House Basics
Presentations/Resources
Service Staff Responsibilities
Service Utensils, Glassware, and China
Hot Beverage Service
Assignments/Activities
Service Styles
Beverage Service Team Project
Hot Beverage Service (Individual assignment if team project not used)
Menu Planning for Mock Service Day
Labs/Recipes
Hot-Chocolate/Cocoa and Side Baked Good LAB for Beverage Service Team Project
Appetizer Buffet Lab
Service Staff Responsibilities
Service Utensils, Glassware, and China
Hot Beverage Service
Assignments/Activities
Service Styles
Beverage Service Team Project
Hot Beverage Service (Individual assignment if team project not used)
Menu Planning for Mock Service Day
Labs/Recipes
Hot-Chocolate/Cocoa and Side Baked Good LAB for Beverage Service Team Project
Appetizer Buffet Lab
Chapter 22: Introduction to Management
Presentations/Resources
Introduction to Management Full Presentation
Assignments/Activities
Lead the Way
Restaurant Week Student Culinary Challenge
Presentations/Resources
Introduction Presentation
Handout
Assignments/Activities
Rubric
Recipe Template
Ingredients & Materials List
Event Day Prep List
Restaurant Competition/ProStart
Presentations/Resources
ProStart Jumpstart
Restaurant Wars Project
Assignments/Activities
Restaurant Wars Project/Rubric
Digital Learning Specialties and/or Just for Fun
Lab Options (Lab report, TikTok, YouTube, or FNR)
Demonstration Video Description & Rubric
Kitchen Music Challenge
Miscellaneous Labs/Recipes
Orange Chicken Lab
Gnocchi with Sage Butter Sauce (demonstration video)
Resources: Rainbow Cookies (Demonstration Video)
Fresh Mushroom Risotto
Fresh Pasta Dough
Miscellaneous Activities
Holiday Meal Showdown
Annotating Articles in FACS
Annotating Recipes/Annotate a Recipe Activity
Introduction to Management Full Presentation
Assignments/Activities
Lead the Way
Restaurant Week Student Culinary Challenge
Presentations/Resources
Introduction Presentation
Handout
Assignments/Activities
Rubric
Recipe Template
Ingredients & Materials List
Event Day Prep List
Restaurant Competition/ProStart
Presentations/Resources
ProStart Jumpstart
Restaurant Wars Project
Assignments/Activities
Restaurant Wars Project/Rubric
Digital Learning Specialties and/or Just for Fun
Lab Options (Lab report, TikTok, YouTube, or FNR)
Demonstration Video Description & Rubric
Kitchen Music Challenge
Miscellaneous Labs/Recipes
Orange Chicken Lab
Gnocchi with Sage Butter Sauce (demonstration video)
Resources: Rainbow Cookies (Demonstration Video)
Fresh Mushroom Risotto
Fresh Pasta Dough
Miscellaneous Activities
Holiday Meal Showdown
Annotating Articles in FACS
Annotating Recipes/Annotate a Recipe Activity
