UNDER
NEW CONSTRUCTION
Foods II - Advanced
Unit A: SAFETY & SANITATION
Competency 1.00 - Summarize causes of foodborne illness.
Objective 1.01 - Be able to outline food safety issues.
Objective 1.02 - Be able to summarize food contaminants.
Objective 1.03 - Be able to explain foodboorne contaminants and food allergies.
Objective 1.04 - Be able to review food handlers' responsibilities in preventing contamination of food.
Competency 2.00 - Summarize factors that influence food safety.
Objective 2.01 - Be able to explain procedures involved in purchasing, receiving, and inspecting food.
Objective 2.02 - Be able to examine food storage guidelines.
Objective 2.03 - Be able to apply safety procedures involved in food preparation.
Objective 2.04 - Be able to determine rules for holding and serving food safely.
Objective 2.05 - Be able to interpret the HACCP concept.
Competency 3.00 - Summarize sanitation, pest management, and principles of the food service inspection process.
Objective 3.01 - Be able to outline facility sanitation and pest management.
Objective 3.02 - Be able to discuss the food service inspection process.
UNIT B: FOOD ENTREPRENEURHIP
Competency 4.00 - Analyze a product for a live project.
Objective 4.01 - Be able to summarize project concerns and options.
Objective 4.02 - Be able to set project goals.
Objective 4.03 - Be able to plan a project.
Objective 4.04 - Be able to evaluate the project.
Objective 4.05 - Be able to explore educational opportunities and job trends in the food industry.
Competency 6.00 - Demonstrate specialty skills.
Objective 6.01 - Be able to demonstrate knife skills.
Objective 6.02 - Be able to use garnishes.
UNIT C: FOOD ENTREPRENEURSHIP
Competency 12.00 - Analyze a prodect for a live entrepreneurial project.
Objective 12.01 - Summarize project for a live entrepreneurial project.
Objective 12.02 - Set goals for an entrepreneurial project within the classroom.
Objective 12.03 - Plan an entrepreneurial project within the classroom.
Objective 12.04 - Evaluate the entrepreneurial project conducted by students.
Objective 12.05 - Explore educational opportunities and job trends in the food industry.
Competency 13.00 - Implement a food-related live project within the classroom for a target audience.
Important Note:
All course objectives listed are Core objectives unless specified by Supp. Those objectives followed by (Supp.) are supplementary and will not be tested on the EOC exam.
7046 Course Blueprint
See "Safety Agreement"
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