BLUE VALLEY DISTRICT CURRICULUM OVERVIEWCulinary EssentialsUNIT 1: Expectations for a Culinary ProfessionalESSENTIAL QUESTIONSBIG IDEASWhy is a professional mindset important? Students will demonstrate the mindset of a professional.Students will understand professional culinary expectations andprocedures.Students will recognize that the transferable skills of a culinaryprofessional can be applied in other career fields and their personallives.GUIDING QUESTIONSContent How does a Professional Chef act? What protocols and procedure are non-negotiable in a culinary setting? What does it mean to be coachable? What is an example of a certification that is valued by employers in the culinary industry? What is the difference between a group and a team? What does professional communication look like and sound like (with colleagues, customers, and supervisors)?Process How are the duties and responsibilities in a culinary setting divided for efficiency and safety (such as: Executive Chef, Sous Chef, Prep Cook,Maitre D’)? What principles guide my decisions in the lab. Explain. How will I know my team is being successful?Reflective How have I helped my team work effectively? In what ways have I demonstrated leadership skills in this course?Blue Valley Schools ACADEMIC SERVICES1Board of Education Approved 5.13.19

In what ways have I demonstrated that I am coachable? (receiving and learning from critical feedback)How have I demonstrated the mindset of a culinary professional?How did I demonstrate workplace teamwork, organization, and communication skills?Blue Valley Schools ACADEMIC SERVICES2Board of Education Approved 5.13.19

UNIT 2: Safety and SanitationESSENTIAL QUESTIONSBIG IDEASWhy is food safety and sanitation important?. Students will understand the importance of kitchen safety andprevention of food-borne illnesses.Students will apply professional food safety and sanitation proceduresin culinary lab projects.GUIDING QUESTIONSContent What is a biological hazard? What is a chemical hazard? What is a physical hazard? What are the symptoms of food-borne illnesses? What are the sources and prevention measures for food-borne illnesses? What basic safety practices should be followed in order to avoid accidents in the kitchen? What type of professional dress and personal protective equipment (PPE) is expected in the culinary environment?ProcessStudents will demonstrate the following in culinary labs: How is Hazard Analysis and Critical Control Points (HACCP) applied in the culinary lab? How is cross contamination prevented? How can I prevent and respond to kitchen fires? What personal hygiene protocols must be followed before and during food handling? How is a thermometer calibrated and used appropriately? How is food stored safely? How is a kitchen sanitized?Reflective How did I practice food safety in the kitchen? How can I tell if food is safe? What sanitation procedures would I want my favorite restaurant to follow and why? If I were working in the restaurant industry, what practices would I follow to ensure personal safety? When I am in the kitchen, how will I prevent physical, biological, or chemical contaminations?Blue Valley Schools ACADEMIC SERVICES3Board of Education Approved 5.13.19

UNIT 3: Culinary Tools and EquipmentESSENTIAL QUESTIONSBIG IDEASWhy does a professional need to use the correct tools and equipment forthe job? Students will understand that each tool and piece of equipment in thekitchen has a purpose and proper usage for quality food production.Students will demonstrate the correct use of tools and equipment in theculinary lab.Students will demonstrate correct knife skills.GUIDING QUESTIONSContent What are the functions of each tool and piece of equipment in the kitchen? What are the functions of the paring and chef’s knives?ProcessStudents will demonstrate the following in culinary labs: How should tools and equipment be cleaned, sanitized and stored? How do I safely and properly carry and use a knife?Reflective What could be the consequence of not correctly using the proper tool or piece of equipment? Give an example. How are the tools and equipment in an industrial kitchen different than in my home kitchen? If I were hired to work in a restaurant, what tool or piece of equipment would be most important for me to learn to use? What foods should be chopped and why? What foods should be minced, diced, or sliced, and why?Blue Valley Schools ACADEMIC SERVICES4Board of Education Approved 5.13.19

UNIT 4: Standardized RecipesESSENTIAL QUESTIONSBIG IDEASHow is standardization and accuracy important to a professional? Students will understand and demonstrate proper measuringtechniques and mise en place in the culinary lab.Students will understand that standardized recipes yield consistentresults if properly followed.Students will demonstrate the ability to convert a recipe to yield smalleror larger quantities.GUIDING QUESTIONSContent What are the basic measurement conversions? What are the basic abbreviations for recipe measurements? How do I know if a recipe is standardized and why is that important? How is planning for a culinary lab an example of mise en place?ProcessStudents will demonstrate the following in culinary labs: How can I measure a liquid ingredient? How do I measure a dry ingredient? How do I measure an ingredient smaller than ¼ cup? How do I cut a recipe in half?Reflective What happens when ingredients are not accurately measured? Why would I want to use a standardized recipe at home? In a restaurant? How did I use mise en place during this lab? How would a recipe that yields 6 servings be converted to yield sufficient servings for a catering event for 24 people?Blue Valley Schools ACADEMIC SERVICES5Board of Education Approved 5.13.19

UNIT 5: Career ReadinessESSENTIAL QUESTIONSBIG IDEASWhat makes a professional employable? Students will explore careers in hospitality and food production fields.Students will begin a career portfolio and organize it for additionalentries in subsequent units and courses.Students will reflect on their own career readiness and professional skilldevelopment.Students will understand that etiquette and table settings are essentialin the culinary industry and in job interview process.GUIDING QUESTIONSContent What careers are related to food production? What employability skills are important in culinary professions and related fields? What is proper etiquette at a formal event and in job interviews? What might be the consequences (ethical or legal) of poor decisions? What should be included in a career portfolio?Process How can I build a career portfolio to represent my career readiness? How does a respectful professional communicate with others? How is a table set for a formal event and when might I need to know this?Reflective What is the advantage of documenting my skills in a career portfolio? How has this class prepared me to be comfortable in a formal setting? How have I sharpened my employability and career readiness skills? (l.e., leadership, teamwork, organization, time management) There are many short and long-term career opportunities in food-related careers, and 1 in 6 people work in this field at some point in their lives.What food-related careers might be of interest to me and fit my skill sets?Blue Valley Schools ACADEMIC SERVICES6Board of Education Approved 5.13.19

UNIT 6: Cooking MethodsESSENTIAL QUESTIONSBIG IDEASWhy are foods prepared in different ways? Students will understand that cooking involves the transfer of heat froma source to a food.Students will understand that heat transfer results in physical andchemical changes in the food.Students will demonstrate how to apply different cooking methods tovarious foods to achieve desired results.GUIDING QUESTIONSContent What happens to food when it is cooked? What is the difference between heat and temperature? What heat transfer principles (conduction, convection, radiation) are at work in each cooking method? What is the safest temperature to which the following should be heated? (chicken, pork, beef, ground meats, fish)?ProcessStudents will demonstrate the following in culinary labs: How is food cooked using moist heat cooking methods: boiling, steaming, simmering, blanching, poaching? How is food cooked using dry heat and combination methods: broiling, grilling, roasting, baking, braising, stewing? How is food cooked using fat: saute, pan fry, pan broiling, stir fry, deep fry? How do we determine if food has been adequately cooked? How does the cooking method impact nutritional value of the food?Reflective What method do I prefer for cooking (meat, vegetables, fruit, grain) and why do I prefer it (texture, nutritional value,flavor, color, healthiness, ease, and time)?Blue Valley Schools ACADEMIC SERVICES7Board of Education Approved 5.13.19

UNIT 7: Healthy Food ChoicesESSENTIAL QUESTIONSBIG IDEASWhat does it mean to eat healthy? Students will understand the importance of healthy eating habits.Students will understand and interpret nutritional labels.Students will compare and contrast convenience foods and foods madefrom scratch.GUIDING QUESTIONSContent What is speed-scratch cooking? What does research tell us about healthy eating? How does stress and sleep affect how the body processes food?Process How can I interpret a food label? How can I find the portion size of a serving? How do convenience foods compare to from-scratch cooking (nutrition, cost, quality)?Reflective What are some healthy alternatives to convenience foods? How do my nutritional needs affect my food choices? How do my personal preferences and emotions affect my food choices? Based on my nutritional needs, what might a healthy goal look like? What are the nutritional implications of a special diet (such as vegetarian) or a selected fad diet?Blue Valley Schools ACADEMIC SERVICES8Board of Education Approved 5.13.19

Culinary Essentials UNIT 1: Expectations for a Culinary Professional ESSENTIAL QUESTIONS BIG IDEAS Why is a professional mindset important? Students will demonstrate the mindset of a professional. Students will understand professional culinary expectations and procedures.