| Comp # Obj. # |
(The student will be able to...) |
Cog. Wt. | Perform. Wt. |
| . | 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% | . |
| 1.01 | Outline food safety issues. | 1% | . |
| 1.02 | Summarize types of food contaminants. | 3% | . |
| 1.03 | Explain foodborne contaminants and food allergies. | 2% | . |
| 1.04 | Review food handlers' responsibilities in preveting contamination of food. | 3% | . |
| 2.00 | Analyze factors that influence food safety. | 15% | . |
| 2.01 | Explain procedures involved in purchasing, receiving, and inspecting food. | 3% | . |
| 2.02 | Examine food storage guidelines. | 3% | . |
| 2.03 | Apply safety procedures involved in food preparation. | 4% | . |
| 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% | . |
| 3.01 | Outline facility sanitation and pest management. | 3% | . |
| . | . | . | . |
| UNIT B | FOOD PRODUCT SELECTION, PREPARATION, AND ADAPTATION | 10% | 30% |
| 4.00 | Demonstrate specialty food preparation skills. | 2% | 8% |
| 4.01 | Demonstrate knife skills commonly used in food preparation. | 1% | 3% |
| 4.02 | Use garnishes appropriate for specific service. | 1% | 5% |
| 5.00 | Analyze preparation and service of yeast breads. | 4% | 11% |
| 5.01 | Experiment with the preparation of yeast breads. | 3% | 8% |
| 5.02 | Adapt yeast bread recipes and products. | 1% | 3% |
| 6.00 | Analyze preparation and service of cakes, fillings, and frostings. | 4% | 11% |
| 6.01 | Prepare cakes, fillings, and frostings. | 2% | 7% |
| 6.02 | Adapt cake, filling, and frosting recipes and products. | 1% | 3% |
| 6.03 | Examine marketing issues specific to cakes, fillings, and frostings. | 1% | 1% |
| . | . | . | . |
| UNIT C | FOOD ENTREPRENEURSHIP | 5% | 25% |
| 12.00 | Analyze a product for a live entrepreneurial project. | 5% | 5% |
| 12.01 | Summarize project concerns and options. | 1% | . |
| 12.02 | Set goals for an entrepreneurial project within the classroom. | 1% | 1% |
| 12.03 | Plan an entrepreneurial project within the classroom. | 1% | 1% |
| 12.04 | Evaluate the entrepreneurial project conducted by students. | 1% | 1% |
| 12.05 | Explore educational opportunities and job trends in the food industry. | 1% | 1% |
| 13.00 | Implement a food-related live project within the classroom for a target audience. | . | 20% |