7046

FOODS II – ADVANCED

COURSE OUTLINE

 

UNIT A

SAFETY AND SANITATION

(National Restaurant Association ServSafe® Certification Program)

 

1.00     Causes of foodborne illness

            1.01     Food safety issues

            1.02     Food contaminants

            1.03     Foodborne contaminants and food allergies

            1.04     Recognize food handlers’ responsibilities in preventing contamination of food.

2.00                 Factors that influence food safety

            2.01     Purchasing, receiving, and inspecting food

            2.02     Food storage guidelines

            2.03     Safety procedures in food preparation

            2.04     Holding and serving food safely

2.05     HACCP concept

3.00                 Sanitation, pest management, and inspection process

            3.01     Facility sanitation and pest management

            3.02     Inspection process

 

UNIT B

FOOD PRODUCT SELECTION, PREPARATION, AND ADAPTATION

 

4.00     Specialty skills

            4.01     Knife skills

                        A.        Parts/quality of knife

                                    1.         Tang

                                    2.         Handle

                                    3.         Blade

                                    4.         Bolster

                                    5.         Rivets

                        B.         Types of knives

                                    1.         Chef’s

                                    2.         Boning/filet

                                    3.         Slicer

                                    4.         Paring

                                    5.         Utility

                        C.        Skills/cuts

                                    1.         Grip/control

                                    2.         Types of cuts

                                                a..        Mincing

                                                b.         Dicing

                                                c.         Cubing

                                                d.         Slicing

                                                e.         Chopping

                                                f.          Julienne

                        D.        Sanitizing

                        E.         Storing

                        F.         Safety

                        G.        Sharpening

 

            4.02     Garnishes

                        A.        Tools and applications

                                    1.         Channel knife

                                    2.         Decorating spatula

                                    3.         Fluting knife

                                    4.         Melon baller

                                    5.         Paring knife

                                    6.         Vegetable peeler

                                    7.         Zester

                                    8.         Pastry bag and tips

                        B.         Use

                                    1.         Color

                                    2.         Cost

                                    3.         Visual appeal

                                    4.         Appropriateness

                                    5.         Plate painting

                                    6.         Trends

5.00     Yeast breads

            5.01     Preparing yeast breads

                        A.        Ingredients

                                    1.         Flour

                                    2.         Liquids

                                    3.         Fat

                                    4.         Eggs

                                    5.         Sugar

                                    6.         Salt

                                    7.         Yeast

                                    8.         Other ingredients

                        B.         Leavening agents

                                    1.         Steam

                                    2.         Yeast

                                    3.         Baking soda

                                    4.         Baking powder

                        C.        Food science principles

                                    1.         Kneading

                                    2.         Fermentation

                                    3.         Punching the dough

                                    4.         Shaping

                                    5.         Baking

                                    6.         Characteristics of yeast breads

                        D.        Methods and principles

                                    1.         Cool rise dough

                                    2.         Refrigerator dough

                                    3.         Freezer dough

                                    4.         Bread machine

                                    5.         Microwave oven

                                    6.         Batter method

                                    7.         Mixer method

                                    8.         One-rise method

                                    9.         Traditional method

                        E.         Evaluate

                                    1.         Sensory

                                    2.         Cultural influences/history

                                    3.         Trends and new products

 

            5.02     Adapt recipes and products

                        A.        Nutritional value

                                    1.         Fat

                                    2.         Sugar

                                    3.         Fiber

                                    4.         Protein

                                    5.         Starch

                        B.         Substitutions/variations

                                    1.         Eggs/egg products

                                    2.         Sugar/sugar substitutes

                                    3.         Flour

 

6.00     Cakes, fillings, and frostings

            6.01     Prepare

A.        Cake types

1.         Shortened

2.         Unshortened

3.         Chiffon

                        B.         Preparation

1.         Panning

                                    2.         Scaling batter

                                    3.         Mixing

                                    4.         Baking

                        C.        Fillings and frostings

                                    1.         Types

                                                a.         Cooked

                                                b.         Uncooked

                                                c.         Fillings

                                    2.         Decorating

                                                a.         Equipment

                                                b.         Techniques

 

                        D.        Storage and holding

                                    1.         Methods

                                    2.         Food safety issues

                                    3.         Packaging

                                    4.         Cutting methods

                        E.         Product evaluation

                                    1.         Sensory

                                    2.         Cost

                                    3.         Time-saving techniques

 

            6.02     Adapt recipes and products

                        A.        Substitutions

                        B.         Equivalents/measurements

                        C.        Assess nutritional value

                                    1.         Calories

                                    2.         Fat

                                    3.         Sugar

 

            6.03     Examine marketing issues

                        A.        Cultural/regional influences

                        B.         Trends and new products

 

 

UNIT C

FOOD ENTREPRENEURSHIP

 

12.00               Food-related mini-business plan

            12.01   Project concerns and options

                        A.        Resources

                                    1.         Facilities

                                    2.         Time

                                    3.         Skill levels

                        B.         Concerns

 

            12.02   Set goals

                        A.        Product development steps

                                    1.         Opportunity recognition

                                                a.         Niche in market

                                                b.         Skills

                                    2.         Concept investigation

                                                a.         Feasibility study

                                                b.         Product mix

                                    3.         Designing

                                    4.         Prototype building

                                    5.         Establish standards

 

            12.03   Plan project (business plan)

                        A.        Purpose and use

                        B.         Marketing

                                    1.         Strategies

                                    2.         Trends in industry

                                    3.         Target market

                                                a.         Demographics

                                                b.         Customer profile

                                    4.         Promotions (5 Cs)

                                    5.         Pricing

                                    6.         Competition

                                                a.         Pricing

                                                b.         Market share

                                    7.         Distribution

                                                a.         Place

                                                b.         Packaging

                                                c.         Labeling

                        B.         Operations

                                    1.         Laws and regulations

                                                a.         School

                                                b.         County

                                                c.         State

                                    2.         Organization structure

                                                a.         Job descriptions

                                                b.         Chart

                                    3.         Customer service issues

                                    4.         Schedule

                                    5.         Purchasing and inventory control

                                    6.         Quality control

                                    7.         Sales quotas

                        C.        Financials

                                    1.         Sales projections

                                    2.         Pricing

                                                a.         Fixed costs

                                                b.         Variable costs

                                                c.         Liabilities

                                                d.         Odd/even pricing

                                                e.         Markup

                                                            (1)        cost + markup = price

                                                f.          Markdown

                                    3.         Break even point

                                    4.         Cash-flow statement

                                    5.         Balance sheet

                                    6.         Income statement

 

       12.04        Evaluate

                        A.        Standards

                        B.         Marketing

                        C.        Operations

                        D.        Financials

 

12.05        Educational opportunities 

                        A.        Career opportunities

                        B.         Training programs

                        C.        Development and use of portfolio

                        1.         Purpose

                                    2.         Format

                        3.         Appropriate contents

                                    4.         Evaluation

 

13.00   Conduct live project