Comp #

Obj. #

Unit Titles / Competency and Objective Statements

(The student will be able to…)

Cognitive

Weight

Performance

Weight

Type

Behavior

Total Course Weight = 100%

Total Cognitive and Performance Weights

45%

55%

Unit A

SAFETY AND SANITATION (ServSafe Certification Program)

30%

1.00

Evaluate causes of foodborne illness.

9%

C2

1.01

Outline food safety issues.

1%

C2

1.02

Summarize types of food contaminants.

3%

C2

1.03

Explain foodborne contaminants and food allergies.

2%

C2

1.04

Review food handlers’ responsibilities in preventing contamination of food.

3%

C3

2.00

Analyze factors that influence food safety.

15%

C3P

2.01

Explain procedures involved in purchasing, receiving, and inspecting food.

3%

C3

2.02

Examine food storage guidelines.

3%

C3

2.03

Apply safety procedures involved in food preparation.

4%

C3

2.04

Determine rules for holding and serving food safely.

3%

2.05

Interpret the HACCP concept.

2%

3.00

Summarize sanitation, pest management, and principles of the food service inspection process.

6%

C2

3.01

Outline facility sanitation and pest management.

3%

C2

3.02

Discuss the food service inspection process.

3%

C2

Unit B

FOOD PRODUCT SELECTION, PREPARATION, AND ADAPTATION

10%

30%

4.00

Demonstrate specialty food preparation skills.

2%

8%

C3P

4.01

Demonstrate knife skills commonly used in food preparation.

1%

3%

C3P

4.02

Use garnishes appropriate for specific service.

1%

5%

C3P

5.00

Analyze preparation and service of yeast bread products.

4%

11%

C3P

5.01

Experiment with the preparation of yeast breads.

3%

8%

C3P

5.02

Adapt yeast bread recipes and products.

1%

3%

C3P

6.00

Analyze preparation and service of cakes, fillings, and frostings

4%

11%

C3P

6.01

Prepare cakes, fillings, and frostings.

2%

7%

C3P

6.02

Adapt cake, filling, and frosting recipes and products.

2%

7%

C3P

6.03

Examine marketing issues specific to cakes, fillings, and frostings.

1%

1%

C3P

Unit C

FOOD ENTREPRENEURSHIP

5%

25%

12.00

Analyze a product for a live entrepreneurial project.

5%

5%

C3P

12.01

Summarize project concerns and options.

1%

C2

12.02

Set goals for an entrepreneurial project within the classroom.

1%

1%

C3

12.03

Plan an entrepreneurial project within the classroom.

1%

2%

C3P

12.04

Evaluate the entrepreneurial project conducted by students.

1%

1%

C3P

12.05

Explore educational opportunities and job trends in the food industry.

1%

1%

C3P

13.00

Implement a food-related live project within the classroom for a target audience.

20%

C3P