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Family and Consumer Science 8 - Culinary Skills Course

Join Mary Jo Gruneich in mastering introductory food selection, preparation, and service skills. Learn kitchen safety, resource management, equipment operation, meal planning, budgeting, and more. Develop teamwork, respect, and positive work ethic. Enhance employment and money management skills.

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Family and Consumer Science 8 - Culinary Skills Course

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  1. The Course Organizer Teacher(s): Student: Time: Course Dates: This Course: is about Course Questions: Mary Jo Gruneich Critical Content Family and Consumer Science 8 What?How? Critical unit Concepts Lab Performance Critical Unit Concepts Unit Exams Examples of Concepts Food Prep Quality Equipment Safety Demonstrations Introductory skills to food selection, preparation and service. • What are the safety procedures for working in the foods lab? • How is resource management critical to the success in the kitchen? • How do you operate food preparation equipment safely? • How does cooking terminology apply to the preparation and serving of food? • How do you manage and organize tools, equipment and supplies to succeed in the food preparation? • How do you show respect for the classroom materials, personal equipment and materials while using them in the lab setting? • How do you write a simple menu and grocery list? • How do you save money while purchasing food? • How do you use career preparation skills to prepare for the world of work? • How do you demonstrate effective teamwork skills?

  2. Course Map This Course: Student: includes Performance Options Community Principles Learning Rituals Critical Concepts Learned in these Units Family and ConsumerScience 8 Teamwork Respect Positive Work Ethic Resource Sharing Observation Collaboration Peer teaching Demonstration Extra Credit Choices Recipe options Extended work time Demonstrations Infinite Campus Course Organizer Assignment Notebook District Reading Strategies: Q-A-R, Knowledge rater, etc. Routine Housekeeping Lab Routines Equipment Safety Following Directions Resource Management Consumerism Technology Food Service Skills Employment Skills Money Management Self-Evaluation Nutrition and Food Choices Food Preparation & Nutrition Menus, Food Buying & Meal Service Introduction to the Kitchen Basic Food Groups Cooking Skills Food Choices Meal Planning Budgeting Table Etiquette Kitchen Safety Recipes Lab Procedures Meal Event Food Safety & Sanitation Cooking Labs-all food groups prepped

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