Comp #

Obj. #

Unit Titles / Competency and Objective Statements

(The student will be able to…)

Cognitive

Weight

Performance

Weight

Type

Behavior

1

2

3

4

5

62%

38%

Unit A

IMPORTANCE OF FOOD

22%

1%

1.00

Identify food customs and trends.

5%

C2

1.01

Describe factors that influence food choices.

3%

C1

1.02

Explain how scientific and technological developments affect food choices.

2%

C2

2.00

Interpret the relationship of nutrition and health.

17%

1%

C3P

2.01

Outline nutrients, nutrient functions, and their sources.

9%

C2

2.02

Use diet planning resources.

2%

1%

C3P

2.03

Summarize ways to met special nutritional needs.

6%

C2

Unit B

KITCHEN RESOURCE MANAGEMENT

8%

2%

3.00

Describe safety and sanitation practices.

4%

C3P

3.01

Explain safety procedures.

2%

C2

3.02

Demonstrate sanitation practices.

2%

2%

C3P

4.00

Explain the organization and management of kitchens and resources.

4%

C2

4.01

Identify kitchen equipment.

3%

C1

4.02

Explain the organization of equipment in work centers.

1%

C2

Unit C

FOOD PREPARATION

29%

33%

5.00

Use recipes.

3%

2%

C3P

5.01

Demonstrate measurement procedures, equivalents, and conversions.

1%

2%

C3P

5.02

Interpret recipe terminology and directions.

2%

C2

6.00

Demonstrate basic mixing procedures.

7%

8%

C3P

6.01

Prepare quick breads using the biscuit method.

3%

3%

C3P

6.02

Prepare quick breads using the muffin method.

1%

2%

C3P

6.03

Prepare baked good using the conventional/standard method.

3%

3%

C3P

7.00

Select and prepare pyramid foods.

19%

24%

C3P

7.01

Demonstrate selection and preparation of grain products.

3%

4%

C3P

7.02

Demonstrate selection and preparation of fruit.

3%

4%

C3P

7.03

Demonstrate selection and preparation of vegetables.

3%

5%

C3P

7.04

Demonstrate selection and preparation of dairy products.

3%

4%

C3P

7.05

Demonstrate selection and preparation of protein-based products.

7%

7%

C3P

Unit D

MEAL MANAGEMENT

3%

1%

8.00

Manage resources.

1%

1%

C3P

8.01

Manage the food dollar.

1%

C3P

8.02

Explain work simplification principles.

1%

C2

10.00

Establish a dining atmosphere.

2%

C3

10.02

Set table appointments.

1%

C3

10.03

Recognize good manners.

1%

C1

C1