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FOOD SERVICES and HOSPITALITY

CTE Industry Sector: Hospitality, Tourism and Recreation Career Pathway: Food Service and Hospitality

Career Pathway Occupations or Entry-Level Job Titles: Food Preparation Worker, Dishwasher, Cooks, Bakers, Chefs, Pastry Chefs, Food Expeditor, Food Server, Host/Hostess, Food Busser, Entrepreneur, Personal Chef, Caterer CBEDS Code: 4420 Food Service and Hospitality Services

Course Description: Through in-depth curriculum and industry based hands-on experience in a student-operated restaurant, this course helps prepare students in the key aspects of food production, preparation, and service skills for employment in the food service and hospitality industry. Instruction includes topics such as: industry awareness; industry safety and sanitation standards; customer service; knife skills; equipment identification and proper use; ingredient identification and proper use; measuring and cooking techniques; recipe utilization and creation; nutrition; menu planning; and career planning. Course Hours: 180 Course Goals: Upon completion of this course, students will be able to:

• Demonstrate their knowledge of the various careers and segments that exist within the food service and hospitality industry, and identify where their interest lies.

• Identify and practice safe work habits and the basics of kitchen sanitation, safe food handling and appropriate emergency procedures.

• Practice effective and excellent customer service skills. • Demonstrate an understanding of the basics of system operations and the importance of

maintaining facilities, standards, equipment, tools and supplies. • Apply the standards of food preparation in professional kitchens utilizing correct techniques

and ingredients. • Illustrate and apply menu planning skills, utilizing creativity and nutritional knowledge. • Demonstrate appropriate leadership, communication and etiquette skills. • Demonstrate proficient soft skills including résumé building, professional communication and

interviewing etiquette.

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Course Objectives/Competencies:

• Know how the various segments of the industry contribute to local, state, national, and international economies.

• Analyze the advantages and disadvantages of the working conditions and of various careers in the food service and hospitality industry.

• Understand the relationship between industry trends and local, state, national, and international economic trends.

• Understand the basic procedures for the safety of employees and guests, including the procedures for emergency situations.

• Understand the role of the California Occupational Safety and Health Administration in regulating practices in the food service and hospitality industry.

• Know the causes, prevention, and treatment of common accidents and the reporting procedures involved.

• Know the purpose of and information in material safety data sheets (MSDS). • Understand basic local, state, and federal sanitation regulations as they pertain to food

production and service. • Know the standards of personal grooming and hygiene required by local, state, and federal

health and safety codes. • Understand safe and sanitary procedures in all food handling, including food receiving,

storage, production, service, and cleanup. • Know types of food contamination, the potential causes, including cross contamination, and

methods of prevention. • Know the essential principles of Hazard Analysis Critical Control Points, including the use of

flowcharts. • Understand the purpose of and process for required certification (e.g., ServSafe). • Analyze the relationship of effective management and business procedures to important

outcomes, such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.

• Understand the differences in goals and organizational management of various food service businesses.

• Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.

• Know the responsibilities of management, such as ensuring safe work practices and conditions and complying with important laws and regulations that affect employment (e.g., wage and hour laws, tenant status, and accommodation of minors).

• Understand how various departments in a food service facility contribute to the economic success of a business.

• Know the procedures for maintaining inventories; ordering food, equipment, and supplies; and storing and restocking supplies.

• Know the types of materials and supplies used in the maintenance of facilities, including the identification of the hazardous environmental and physical properties of chemicals and the use of material safety data sheets.

• Understand the procedures for cleaning, maintaining, and repairing facilities and equipment and the importance of preventive maintenance.

• Know the qualities and properties of food items and ingredients used in food preparation.

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• Use, maintain, and store the tools, utensils, equipment, and appliances appropriate for preparing a variety of food items.

• Know the principle of mise en place, including the placement and order of use of ingredients, tools, and supplies.

• Prepare food by using the correct techniques and procedures specified in recipes and formulas.

• Use plating techniques, including accurate portioning and aesthetic presentation skills. • Plan and follow a food production schedule, including timing and prioritizing of tasks and

activities. • Understand the importance of customer service to the success of the food service

establishment. • Understand the concept of exceptional customer service and know ways of anticipating the

needs and desires of customers to exceed their expectations. • Know common customer complaints and the service solutions for preventing or resolving

complaints. • Understand the roles of management and employees in effectively meeting the needs of

culturally and generationally diverse customers. • Interact with customers in a positive, responsive, and professional manner. • Understand the concept of mise en place in relation to food and beverage service. • Understand the required duties of various positions, including those of the host/ hostess, wait

staff, bus person, and others related to opening, closing, change-of shift, and preparatory work.

• Use safe, efficient, and proper procedures for setting, serving, maintaining, and bussing tables. • Use proper techniques for customer service, including greeting, seating, presenting and

explaining menu items, and taking customer orders. • Use appropriate, effective, and efficient techniques for writing food and beverage orders,

relaying orders to the kitchen, coordinating and assembling food orders, preparing and presenting checks to customers, and processing payments.

• Understand basic nutritional principles and know how to use food preparation techniques that conserve nutrients.

• Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.

• Understand the process for creating nutritious, creative, and profitable menus in accord with availability and demand.

• Understand the importance of the menu as the primary source of revenue generation and cost control.

• Understand the customers’ perception of value and its relationship to profit and loss. • Understand basic marketing principles for maximizing revenue based on supply and demand. • Understand the various types of entrepreneurial opportunities in the food service industry. • Analyze marketing strategies, including promotional selling and upgrading, and their effect on

profits. • Know methods to develop and maintain long-term customer relations.

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Course Standards

Industry Sector Anchor Standards

1.0 Academics Analyze and apply appropriate academic standards required for successful industry sector pathway completion leading to postsecondary education and employment.

2.0 Communications Acquire and accurately use Hospitality, Tourism, and Recreation sector terminology and protocols at the career and college readiness level for communicating effectively in oral, written, and multimedia formats. 2.1 Recognize the elements of communication using a sender–receiver model. 2.2 Identify barriers to accurate and appropriate communication. 2.3 Interpret verbal and nonverbal communications and respond appropriately. 2.4 Demonstrate elements of written and electronic communication such as accurate spelling, grammar, and format. 2.5 Communicate information and ideas effectively to multiple audiences using a variety of media and formats. 2.6 Advocate and practice safe, legal, and responsible use of digital media information and communications technologies.

3.0 Career Planning and Management Integrate multiple sources of career information from diverse formats to make informed career decisions, solve problems, and manage personal career plans.

3.1 Identify personal interests, aptitudes, information, and skills necessary for informed career decision making. 3.2 Evaluate personal character traits such as trust, respect, and responsibility and understand the impact they can

have on career success. 3.3 Explore how information and communication technologies are used in career planning and decision making. 3.4 Research the scope of career opportunities available and the requirements for education, training, certification,

and licensure. 3.5 Integrate changing employment trends, societal needs, and economic conditions into career planning. 3.6 Recognize the role and function of professional organizations, industry associations, and organized labor in a

productive society. 3.7 Recognize the importance of small business in the California and global economies. 3.8 Understand how digital media are used by potential employers and postsecondary agencies to evaluate candidates. 3.9 Develop a career plan that reflects career interests, pathways, and postsecondary options.

4.0 Technology Use existing and emerging technology, to investigate, research, and produce products and services, including new information, as required in the Hospitality, Tourism, and Recreation sector workplace environment. 4.1 Use electronic reference materials to gather information and produce products and services. 4.2 Employ Web-based communications responsibly and effectively to explore complex systems and issues. 4.3 Use information and communication technologies to synthesize, summarize, compare, and contrast information

from multiple sources. 4.5 Research past, present, and projected technological advances as they impact a particular pathway. 4.6 Assess the value of various information and communication technologies to interact with constituent populations

as part of a search of the current literature or in relation to the information task.

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5.0 Problem Solving and Critical Thinking Conduct short, as well as more sustained, research to create alternative solutions to answer a question or solve a problem unique to the Hospitality, Tourism, and Recreation, using critical and creative thinking; logical reasoning, analysis, inquiry, and problem-solving techniques. 5.1 Identify and ask significant questions that clarify various points of view to solve problems. 5.2 Solve predictable and unpredictable work-related problems using various types of reasoning (inductive, deductive)

as appropriate. 5.3 Use systems thinking to analyze how various components interact with each other to produce outcomes in a

complex work environment. 5.4 Interpret information and draw conclusions, based on the best analysis, to make informed decisions.

6.0 Health and Safety Demonstrate health and safety procedures, regulations, and personal health practices and determine the meaning of symbols, key terms, and domain-specific words and phrases as related to the Hospitality, Tourism, and Recreation sector workplace environment. 6.1 Locate, and adhere to, Material Safety Data Sheet (MSDS) instructions. 6.2 Interpret policies, procedures, and regulations for the workplace environment, including employer and employee

responsibilities. 6.3 Use health and safety practices for storing, cleaning, and maintaining tools, equipment, and supplies. 6.4 Practice personal safety when lifting, bending, or moving equipment and supplies. 6.5 Demonstrate how to prevent and respond to work-related accidents or injuries; this includes demonstrating an

understanding of ergonomics. 6.6 Maintain a safe and healthful working environment. 6.7 Be informed of laws/acts pertaining to the Occupational Safety and Health Administration (OSHA).

7.0 Responsibility and Flexibility Initiate, and participate in, a range of collaborations demonstrating behaviors that reflect personal and professional responsibility, flexibility, and respect in the Hospitality, Tourism, and Recreation sector workplace environment and community settings. 7.2 Explain the importance of accountability and responsibility in fulfilling personal, community, and workplace roles. 7.3 Understand the need to adapt to changing and varied roles and responsibilities. 7.4 Practice time management and efficiency to fulfill responsibilities. 7.5 Apply high-quality techniques to product or presentation design and development. 7.7 Demonstrate the qualities and behaviors that constitute a positive and professional work demeanor, including

appropriate attire for the profession. 7.8 Explore issues of global significance and document the impact on the Hospitality, Tourism, and Recreation sector.

8.0 Ethics and Legal Responsibilities Practice professional, ethical, and legal behavior, responding thoughtfully to diverse perspectives and resolving contradictions when possible, consistent with applicable laws, regulations, and organizational norms. 8.1 Access, analyze, and implement quality assurance standards of practice. 8.2 Identify local, district, state, and federal regulatory agencies, entities, laws, and regulations related to the

Hospitality, Tourism, and Recreation industry sector. 8.3 Demonstrate ethical and legal practices consistent with Hospitality, Tourism, and Recreation sector workplace

standards.

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8.4 Explain the importance of personal integrity, confidentiality, and ethical behavior in the workplace. 8.5 Analyze organizational culture and practices within the workplace environment. 8.6 Adhere to copyright and intellectual property laws and regulations, and use and appropriately cite proprietary

information. 8.7 Conform to rules and regulations regarding sharing of confidential information, as determined by Hospitality,

Tourism, and Recreation sector laws and practices.

9.0 Leadership and Teamwork Work with peers to promote divergent and creative perspectives, effective leadership, group dynamics, team and individual decision making, benefits of workforce diversity, and conflict resolution as practiced in the career technical student organization (FHA-HERO, the California Affiliate of FCCLA). 9.1 Define leadership and identify the responsibilities, competencies, and behaviors of successful leaders. 9.2 Identify the characteristics of successful teams, including leadership, cooperation, collaboration, and effective

decision-making skills as applied in groups, teams, and career technical student organization activities. 9.3 Understand the characteristics and benefits of teamwork, leadership, and citizenship in the school, community, and

workplace setting. 9.4 Explain how professional associations and organizations (such as FHA-HERO) and associated leadership

development and competitive career development activities enhance academic preparation, promote career choices, and contribute to employment opportunities.

9.5 Understand that the modern world is an international community and requires an expanded global view. 9.6 Respect individual and cultural differences and recognize the importance of diversity in the workplace. 9.7 Participate in interactive teamwork to solve real Hospitality, Tourism, and Recreation sector issues and problems.

10.0 Technical Knowledge and Skills Apply essential technical knowledge and skills common to all pathways in the Hospitality, Tourism, and Recreation sector, following procedures when carrying out experiments or performing technical tasks. This section is specific to the foundational knowledge and skills required for Consumer and Family Studies. 10.1 Interpret and explain terminology and practices specific to the Hospitality, Tourism, and Recreation sector. 10.2 Comply with the rules, regulations, and expectations of all aspects of the Hospitality, Tourism, and Recreation

sector. 10.3 Construct projects and products specific to the Hospitality, Tourism, and Recreation sector requirements and

expectations. 10.4 Collaborate with industry experts for specific technical knowledge and skills. 10.5 Define the principles of nutrition and their relationship to good health through the life cycle. 10.6 Define and identify the basic principles of food safety and sanitation and the proper techniques for preparing and

serving food. 10.7 Apply the principles of food purchasing, food preparation, and meal management in a variety of settings. 10.8 Describe commonly accepted food customs as well as table setting, meal service, and etiquette practices of the

United States and other cultures. 10.9 Identify the aspects of science related to food preparation, product development, and nutrition. 10.10 Describe food production, processing, and distribution methods and the relationship of those techniques to

consumer food supply and nutrition. 10.11 Explain how to select, safely use, and efficiently care for facilities and equipment related to food product

development, food preparation, dining, lodging, tourism, and recreation.

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10.14 Demonstrate an understanding of how knowledge, skills, attitudes, and behaviors learned in Consumer and Family Studies can be transferred to advanced education and training or careers in Hospitality, Tourism, and Recreation.

11.0 Demonstration and Application Demonstrate and apply the knowledge and skills contained in the Hospitality, Tourism, and Recreation anchor standards, pathway standards, and performance indicators in classroom, laboratory and workplace settings, and through the career technical student organization (FHA-HERO, the California Affiliate of FCCLA). 11.1 Utilize work-based/workplace learning experiences to demonstrate and expand upon knowledge and skills gained

during classroom instruction and laboratory practices specific to the Hospitality, Tourism, and Recreation sector program of study.

11.2 Demonstrate proficiency in a career technical pathway that leads to certification, licensure, and/or continued learning at the postsecondary level.

Career Pathway Standards

B1.0 Demonstrate an understanding of major aspects of the food service and hospitality industry and the role of the industry in local, state, national, and global economies. B1.1 Define and compare core elements of the food service and hospitality industry from various supporting

industries. B1.2 Understand how the various segments of the industry contribute to, and impact, local, state, national, and

international economies, cultures, and the environment. B1.3 Explain the relationship between industry trends and local, state, national, and international economic

trends. B1.4 Research the advantages and disadvantages of the working conditions of various careers in the food service

and hospitality industry.

B2.0 Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments. B2.1 Identify the causes, prevention, and treatment of common accidents and the reporting procedures involved. B2.2 Practice the basic procedures for the safety of employees and guests, including the procedures for

emergency situations. B2.3 Understand the role of the California Occupational Safety and Health Administration, the Environmental

Protection Agency, and other agencies in regulating practices in the food service and hospitality industry. B2.4 Understand the source and purpose of information in the Material Safety Data Sheets (MSDS) and know the

proper use of personal protective equipment (PPE). B3.0 Interpret the basic principles of sanitation and safe food handling.

B3.1 Employ the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.

B3.2 Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.

B3.3 Explain the types of food contamination, the potential causes, including cross contamination, and methods of prevention.

B3.4 Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.

B3.5 Understand the essential principles of Hazard Analysis Critical Control Points, including the use of flowcharts.

B3.6 Understand the purpose and process of required industry certification (e.g., ServSafe, California Food Handlers Card).

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B4.0 Analyze the basics of food service and hospitality management. B4.1 Understand the responsibilities of management, such as ensuring safe work practices and conditions and

complying with important laws and regulations that affect employment, such as wage and hour laws, tenant status, and accommodation of minors.

B4.2 Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.

B4.3 Interpret the differences in goals and organizational management of various food service businesses. B4.4 Understand the relationship of effective management and business procedures to important outcomes,

such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.

B4.5 Design and interpret business plans including: the mission, vision, target market, location, financing, and the community and ecological context of the business.

B5.0 Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies. B5.1 Apply the procedures for cleaning and maintaining facilities and equipment and the importance of

preventive maintenance and the use of nontoxic and less toxic materials. B5.2 Recognize the types of materials and supplies used in the maintenance of facilities, including the

identification of the hazardous environmental and physical properties of chemicals and the use of Material Safety Data Sheets (MSDS).

B5.3 Practice the procedures for maintaining inventories: ordering food, equipment, and supplies; and storing and restocking supplies.

B5.4 Understand the relationship between facilities management and profit and loss, including the costs of resource consumption, breakage, theft, supplies use, and decisions for repairs or replacement.

B5.5 Understand how various departments in a food service facility contribute to the economic success of a business.

B5.6 Prioritize tasks and plan work schedules based on budget and personnel.

B6.0 Illustrate and apply the basics of food preparation and safety and sanitation in professional and institutional kitchens. B6.1 Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for

preparing a variety of food items. B6.2 Apply the principle of mise en place, including the placement and order of use of ingredients, equipment,

tools, and supplies. B6.3 Prepare food by using the correct terminology, food safety, techniques, and procedures specified in recipes

and formulas. B6.4 Plan and follow a food production schedule, including timing and prioritizing of tasks and activities. B6.5 Evaluate the qualities and properties of food items and ingredients used in food preparation. B6.6 Design plating techniques, including accurate portioning and aesthetic presentation skills. B6.7 Develop a food preparation plan using forecasting and cross-utilization of products to maximize profit and

eliminate waste.

B7.0 Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens. B7.1 Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for

preparing, serving, and storing baked goods, pastries, and desserts. B7.2 Apply the principle of mise en place, including the placement and order of use of the ingredients,

equipment, tools, and supplies unique to baking and pastry production. B7.3 Produce baked goods, pastries, and desserts by using the correct terminology, food safety, techniques,

procedures, and various finishing techniques.

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B7.4 Evaluate the qualities and properties of food items and ingredients used for baked goods, pastries, and desserts.

B7.5 Understand packaging and merchandising techniques to feature seasonal and standard bakery products. B7.6 Develop a plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.

B8.0 Apply the knowledge and skills essential for effective customer service. B8.1 Analyze the importance of customer service to the success of the food service establishment. B8.2 Demonstrate the concept of exceptional customer service and know ways of anticipating the needs and

desires of customers to exceed their expectations. B8.3 Recognize common customer complaints and the service solutions for preventing or resolving complaints. B8.4 Understand the roles of management and employees in effectively meeting the needs of culturally,

generationally diverse, special needs customers. B8.5 Interact with customers in a positive, responsive, and professional manner.

B9.0 Apply the basic procedures and skills needed for food and beverage service. B9.1 Differentiate the required duties of various positions, including those of the host/hostess, wait staff, bus

person, and others related to opening, closing, change-of-shift, and preparatory work. B9.2 Apply the concept of mise en place in relation to food and beverage service. B9.3 Practice safe, efficient, and proper procedures for setting, serving, maintaining, and busing tables. B9.4 Practice proper techniques for customer service, including greeting, seating, presenting and explaining

menu items, and taking customer orders. B9.5 Integrate appropriate, effective, and efficient techniques for writing food and beverage orders, relaying

orders to the kitchen, coordinating and assembling food orders, and preparing and presenting checks to customers.

B9.6 Apply procedures for handling cash transactions, converting currency and identifying counterfeit currency. B9.7 Apply the procedures for handling noncash transactions including: credit cards, debit cards, ATM cards,

money orders, personal checks, coupons, discounts, and online transactions. B9.8 Conduct all financial transactions in an accurate, professional, and ethical manner, including gratuities. B9.9 Produce a product that identifies and explains the impact of theft on the food service and hospitality

industry.

B10.0 Demonstrate and apply basic nutritional concepts in meal planning and food preparation. B10.1 Apply basic nutritional principles and know how to use food preparation techniques that conserve

nutrients. B10.2 Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to

meet the dietary needs of individuals. B10.3 Create nutritious, creative, and profitable menus in accord with availability and demand.

B11.0 Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.

B11.1 Understand the customer’s perception of value and its relationship to profit and loss. B11.2 Understand the components of a profit and loss statement emphasizing food and labor costs. B11.3 Utilize the practices of reduce, reuse, and recycle to maximize profits. B11.4 Understand the importance and structure of standardized systems, such as the Uniform System of

Accounts for Restaurants. B11.5 Evaluate the importance of the menu as the primary source of revenue generation and cost control. B11.6 Calculate recipe costs and pricing per portion and compare the cost per cover to the theoretical cost.

B12.0 Describe the fundamentals of successful sales and marketing methods. B12.1 Recognize methods to develop and maintain long-term customer relations. B12.2 Identify the major market segments of the industry and understand how marketing principles and

procedures can be applied to target audiences.

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B12.3 Understand basic marketing principles for maximizing revenue based on supply and demand and competition.

B12.4 Understand the value of advertising, public relations, social networking, and community involvement.

B12.5 Research the various types of entrepreneurial opportunities in the food service industry. B12.6 Design marketing strategies, including branding, benchmarking,

K-12 Content Standards (Academic Alignment Matrix)

ENGLISH LANGUAGE ARTS

Language Standards - LS 11-12.1. Demonstrate command of the conventions of standard English grammar and usage when writing or speaking.

(Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0) 11-12.2. Demonstrate command of the conventions of standard English capitalization, punctuation, and spelling when

writing. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0) 11-12.3. Apply knowledge of language to understand how language functions in different contexts, to make effective

choices for meaning or style, and to comprehend more fully when reading or listening. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.4. Determine or clarify the meaning of unknown and multiple-meaning words and phrases based on grades 11–12 reading and content, choosing flexibly from a range of strategies. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.6. Acquire and accurately use general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when considering a word or phrase important to comprehension or

expression. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

Reading Standards for Informational Text - RSIT 11-12.2. Determine two or more central ideas of a text and analyze their development over the course of the text,

including how they interact and build on one another to provide a complex analysis; provide an objective summary of the text. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.3. Analyze a complex set of ideas or sequence of events and explain how specific individuals, ideas, or events interact and develop over the course of the text. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.4. Determine the meaning of words and phrases as they are used in a text, including figurative, connotative, and technical meanings; analyze how an author uses and refines the meaning of a key term or terms over the course of a text. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.7. Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

Reading Standards for Literacy in Science and Technical Subjects – RLST 11-12.2. Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information

presented in a text by paraphrasing them in simpler but still accurate terms. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.3. Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text. (Pathways: B2.0, B3.0, B5.0, B6.0, B7.0, B9.0, B10.0, B11.0, B12.0)

11-12.4. Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11-12 texts and topics. (Pathways: B2.0, B3.0, B5.0, B6.0, B7.0, B9.0, B10.0, B11.0, B12.0)

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11-12.5. Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.7. Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g., quantitative data, video, multimedia) in order to address a question or solve a problem. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.9 Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.10. By the end of grade 12, read and comprehend science/technical texts in the grades 11-12 text complexity band independently and proficiently. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

Writing Standards – WS 11-12.1. Write arguments to support claims in an analysis of substantive topics or texts, using valid reasoning and

relevant and sufficient evidence. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.2. Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection, organization, and analysis of content. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.3 Write narratives to develop real or imagined experiences or events using effective technique, well-chosen details, and well-structured event sequences. (Pathways: B1.0, B3.0, B4.0, B5.0, B10.0, B12.0)

11-12.4. Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.5. Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.6. Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.7. Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation. (Pathways: B6.0, B7.0)

11-12.9. Draw evidence from literary or informational texts to support analysis, reflection, and research. (Pathways: B1.0, B4.0, B12.0)

11-12.10 Write routinely over extended time frames (time for research, reflection, and revision) and shorter time frames (a single sitting or a day or two) for a range of tasks, purposes, and audiences. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

Writing Standards for Literacy in History/Social Studies, Science, and Technical Subjects – WHSST 11-12.1. Write arguments focused on discipline-specific content. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0,

B8.0, B9.0, B10.0, B11.0, B12.0) 11-12.2. Write informative/explanatory texts, including the narration of historical events, scientific

procedures/experiments, or technical processes. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.4. Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.5. Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

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11-12.6. Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

11-12.7. Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation. (Pathways: B6.0, B7.0)

11-12.9. Draw evidence from informational texts to support analysis, reflection, and research. (Pathways: B1.0, B4.0, B12.0)

11-12.10 Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline specific tasks, purposes, and audiences. (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

MATHEMATICS

Algebra – A-SSE – Seeing Structure in Expressions Interpret the structure of expressions 1. Interpret expressions that represent a quantity in terms of its context. (Pathways: B10.0, B11.0)

a. Interpret parts of an expression, such as terms, factors, and coefficients. b. Interpret complicated expressions by viewing one or more of their parts as a single entity. For example, interpret

P(1+r)’ as the product of P and a factor not depending on P.

Algebra – A-CED – Creating Equations Create equations that describe numbers or relationships 1. Create equations and inequalities in one variable including ones with absolute value and use them to solve problems

in and out of context, including equations arising from linear functions. (Pathway: B5.0) 1.1 Judge the validity of an argument according to whether the properties of real numbers, exponents, and

logarithms have been applied correctly at each step. (CA Standard Algebra II - 11.2) 2. Create equations in two or more variables to represent relationships between quantities; graph equations on

coordinate axes with labels and scales. (Pathways: B5.0, B11.0, B12.0) 3. Represent constraints by equations or inequalities, and by systems of equations and/or inequalities, and interpret

solutions as viable or nonviable options in a modeling context. For example, represent inequalities describing nutritional and cost constraints on combinations of different foods. (Pathways: B4.0, B5.0, B6.0, B7.0)

4. Rearrange formulas to highlight a quantity of interest, using the same reasoning as in solving equations. For example, rearrange Ohm’s law V = IR to highlight resistance R. (Pathway: B11.0)

Algebra – A-REI – Reasoning with Equations and Inequalities Understand solving equations as a process of reasoning and explain the reasoning 1. Explain each step in solving a simple equation as following from the equality of numbers asserted at the previous

step, starting from the assumption that the original equation has a solution. Construct a viable argument to justify a solution method. (Pathway: B5.0)

2. Solve simple rational and radical equations in one variable, and give examples showing how extraneous solutions may arise. (Pathways: B4.0, B5.0, B6.0, B7.0, B9.0)

Solve equations and inequalities in one variable 3. Solve linear equations and inequalities in one variable, including equations with coefficients represented by letters.

(Pathways: B10.0, B11.0, B12.0) 3.1 Solve equations and inequalities involving absolute value. (CA Standard Algebra I - 3.0 and CA Standard Algebra

II - 1.0) Solve systems of equations 6. Solve systems of linear equations exactly and approximately (e.g., with graphs), focusing on pair of linear equations

in two variables. (Pathway: B5.0)

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Functions – F-IF – Interpreting Functions 4. For a function that models a relationship between two quantities, interpret key features of graphs and tables in

terms of the quantities, and sketch graphs showing key features given a verbal description of the relationship. Key features include: intercepts; intervals where the function is increasing, decreasing, positive, or negative; relative

maximums and minimums; symmetries; end behavior; and periodicity. (Pathways: B1.0, B4.0, B5.0, B11.0, B12.0) 6. Calculate and interpret the average rate of change of a function (presented symbolically or as a table) over a

specified interval. Estimate the rate of change from a graph. (Pathways: B1.0, B4.0, B5.0, B11.0, B12.0)

Geometry – G-CO – Congruence Make geometric constructions 12. Make formal geometric constructions with a variety of tools and methods (compass and straightedge, string,

reflective devices, paper folding, dynamic geometric software, etc.). Copying a segment; copying an angle; bisecting a segment; bisecting an angle; constructing perpendicular lines, including the perpendicular bisector of a line segment; and constructing a line parallel to a given line through a point not on the line. (Pathways: B6.0, B7.0)

Geometry – G-MG – Modeling with Geometry Apply geometric concepts in modeling situations 1. Use geometric shapes, their measures, and their properties to describe objects (e.g., modeling a tree trunk or a

human torso as a cylinder. (Pathways: B6.0, B7.0) 3. Apply geometric methods to solve design problems (e.g., designing an object or structure to satisfy physical

constraints or minimize cost; working with typographic grid systems based on ratios). (Pathways: B6.0, B7.0)

Geometry – N-Q – Quantities Reason quantitatively and use units to solve problems 1. Use units as a way to understand problems and to guide the solution of multi-step problems; choose and interpret

units consistently in formulas; choose and interpret the scale and the origin in graphs and data displays. (Pathway: B4.0)

2. Define appropriate quantities for the purpose of descriptive modeling. (Pathways: B1.0, B4.0) 3. Choose a level of accuracy appropriate to limitations on measurement when reporting quantities. (Pathway: B4.0)

Statistics and Probability – S-IC – Making Inferences and Justifying Conclusions Understand and evaluate random processes underlying statistical experiments 1. Understand statistics as a process for making inferences about population parameters based on a random sample

from that population. (Pathways: B1.0, B4.0) Make inferences and justify conclusions from sample surveys, experiments, and observational studies 3. Recognize the purposes of and differences among sample surveys, experiments, and observational studies; explain

how randomization relates to each. (Pathway: B4.0) 6. Evaluate reports based on data. (Pathway: B1.0)

Statistics and Probability – S-ID – Interpreting Categorical and Quantitative Data Summarize, represent, and interpret data on a single count or measurement variable 1. Represent data with plots on the real number line (dot plots, histograms, and box plots). (Pathway: B9.0)

Statistics and Probability – S-MD – Using Probability to Make Decisions Use probability to evaluate outcomes of decisions 5. (+) Weigh the possible outcomes of a decision by assigning probabilities to payoff values and finding expected

values. (Pathways: B10.0, B11.0) a. Find the expected payoff for a game of chance. For example, find the expected winnings from a state lottery

ticket or a game at a fast-food restaurant. b. Evaluate and compare strategies on the basis of expected values. For example, compare a high deductible versus

a low-deductible automobile insurance policy using various, but reasonable, chances of having a minor or a major accident.

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Statistics and Probability – APPS – Advanced Placement Probability and Statistics 10.0 Students know the definitions of the mean, median and mode of distribution of data and can compute each of

them in particular situations. (Pathways: B1.0, B11.0)

SCIENCE

Crosscutting Concept – CC 1. Patterns (Pathways: B5.0, B6.0, B7.0) 3. Scale, proportion, and quantity (Pathways: B6.0, B7.0) 6. Structure and function (Pathways: B6.0, B7.0) 7. Stability and change (Pathways: B6.0, B7.0)

Physical Sciences – PS PS1: Matter and Its Interactions

PS1.A: Structure and Properties of Matter (Pathways: B6.0, B7.0, B10.0) PS1.B: Chemical Reactions (Pathways: B3.0, B6.0, B7.0)

PS2: Motion and Stability: Forces and Interactions PS2.C: Stability and Instability in Physical Systems (Pathway: B7.0)

PS3: Energy PS3.D: Energy in Chemical Processes and Everyday Life (Pathways: B1.0, B3.0, B9.0)

Life Sciences – LS LS1: From Molecules to Organisms: Structures and Processes

LS1.B: Growth and Development of Organisms (Pathways: B3.0, B6.0, B7.0) LS1.D: Information Processing (Pathways: B1.0, B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0, B11.0, B12.0)

Earth and Space Sciences – ESS ESS3: Earth and Human Activity (Pathways: B2.0, B3.0, B11.0)

ESS3.A: Natural Resources ESS3.B: Natural Hazards ESS3.C: Human Impacts on Earth Systems ESS3.D: Global Climate Change

HISTORY/SOCIAL SCIENCE

Principles of American Democracy and Economics – AD 12.3 Students evaluate and take and defend positions on what the fundamental values and principles of civil society

are (i.e., the autonomous sphere of voluntary personal, social, and economic relations that are not part of government), their interdependence, and the meaning and importance of those values and principles for a free society.

12.3.1. Explain how civil society provides opportunities for individuals to associate for social, cultural, religious, economic, and political purposes. (Pathways: B1.0, B8.0)

Principles of Economics – PE 12.1 Students understand common economic terms and concepts and economic reasoning.

12.1.1. Examine the causal relationship between scarcity and the need for choices. (Pathways: B1.0, B11.0, B12.0) 12.1.2. Explain opportunity cost and marginal benefit and marginal cost. (Pathways: B1.0, B11.0, B12.0)

12.2 Students analyze the elements of America’s market economy in a global setting. 12.2.2. Discuss the effects of changes in supply and or demand on the relative scarcity, price, and quantity of

particular products. (Pathways: B1.0, B11.0, B12.0) 12.2.4. Explain how prices reflect the relative scarcity of goods and services and perform the allocative function in a

market economy. (Pathways: B1.0, B11.0, B12.0)

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12.2.5. Understand the process by which competition among buyers and sellers determines a market price. (Pathways: B1.0, B11.0, B12.0)

12.2.6. Describe the effect of price controls on buyers and sellers. (Pathways: B1.0, B11.0, B12.0) 12.2.7. Analyze how domestic and international competition in a market economy affects goods and services

produced and the quality, quantity, and price of those products. (Pathways: B1.0, B11.0, B12.0) 12.2.10. Discuss the economic principles that guide the location of agricultural production and industry and the

spatial distribution of transportation and retail facilities. (Pathways: B1.0, B11.0, B12.0) 12.3 Students analyze the influence of the federal government on the American economy.

12.3.1. Understand how the role of government in a market economy often includes providing for national defense, addressing environmental concerns, defining and enforcing property rights, attempting to make markets more competitive, and protecting consumers’ rights. (Pathways: B1.0, B11.0, B12.0)

12.4 Students analyze the elements of the U.S. labor market in a global setting. 12.4.1. Understand the operations of the labor market, including the circumstances surrounding the establishment

of principal American labor unions, procedures that unions use to gain benefits for their members, the effects of unionization, the minimum wage, and unemployment insurance. (Pathways: B2.0, B4.0, B5.0, B8.0, B9.0)

12.4.2. Describe the current economy and labor market, including the types of goods and services produced, the types of skills workers need, the effects of rapid technological change, and the impact of international competition. (Pathways: B2.0, B4.0, B5.0, B8.0, B9.0)

12.4.3. Discuss wage differences among jobs and professions, using the laws of demand and supply and the concept of productivity. (Pathways: B2.0, B4.0, B5.0, B8.0, B9.0)

12.4.4. Explain the effects of international mobility of capital and labor on the U.S. economy. (Pathways: B2.0, B3.0, B4.0, B5.0, B6.0, B7.0, B8.0, B9.0, B10.0)

12.6 Students analyze issues of international trade and explain how the U.S. economy affects, and is affected by, economic forces beyond the United States’ borders. (Pathway: B1.0)

U.S. History and Geography – US 11.2 Students analyze the relationship among the rise of industrialization, large-scale rural-to-urban migration, and

massive immigration from Southern and Eastern Europe. 11.2.1. Know the effects of industrialization on living and working conditions, including the portrayal of working

conditions and food safety in Upton Sinclair’s The Jungle (Pathways: B1.0, B2.0, B3.0, B6.0, B7.0) 11.2.5. Describe the reciprocity between rights and obligations; that is, why enjoyment of one’s rights entails

respect for the rights of others. (Pathway: B1.0) 11.5 Students analyze the major political, social, economic, technological, and cultural developments of the 1920s.

11.5.7. Discuss the rise of mass production techniques, the growth of cities, the impact of new technologies (e.g., the automobile, electricity), and the resulting prosperity and effect on the American landscape. (Pathways: B1.0, B5.0, B12.0)

11.6 Students analyze the different explanations for the Great Depression and how the New Deal fundamentally changed the role of the federal government.

11.6.3 Discuss the human toll of the Depression, natural disasters, and unwise agricultural practices and their effects on the depopulation of rural regions and on political movements of the left and right, with particular attention to the Dust Bowl refugees and their social and economic impacts in California. (Pathways: B1.0, B5.0, B11.0)

11.8 Students analyze the economic boom and social transformation of post-World War II America. 11.8.1. Trace the growth of service sector, white collar, and professional sector jobs in business and government.

(Pathways: B4.0, B8.0, B12.0) 11.8.2. Describe the significance of Mexican immigration and its relationship to the agricultural economy, especially

in California. (Pathways: B1.0, B4.0) 11.8.6. Discuss the diverse environmental regions of North America, their relationship to local economies, and the

origins and prospects of environmental problems in those regions. (Pathways: B1.0, B5.0)

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11.8.7. Describe the effects on society and the economy of technological developments since 1945, including the computer revolution, changes in communication, advances in medicine, and improvements in agricultural Technology. (Pathways: B1.0, B9.0, B12.0)

11.11 Students analyze the major social problems and domestic policy issues in contemporary American society. (Pathway: B1.0)

11.11.3. Describe the changing roles of women in society as reflected in the entry of more women into the labor force and the changing family structure. (Pathway: B1.0)

11.11.7. Explain how the federal, state, and local governments have responded to demographic and social changes such as population shifts to the suburbs, racial concentrations in the cities, Frostbelt-to-Sunbelt migration, international migration, decline of family farms, increases in out-of-wedlock births, and drug abuse. (Pathways: B1.0, B4.0)

World History, Culture, and Geography – WH 10.3 Students analyze the effects of the Industrial Revolution in England, France, Germany, Japan, and the United

States. 10.3.2. Examine how scientific and technological changes and new forms of energy brought about massive social,

economic, and cultural change (e.g., the inventions and discoveries of James Watt, Eli Whitney, Henry Bessemer, Louis Pasteur, Thomas Edison). (Pathway: B1.0)

10.3.4. Trace the evolution of work and labor, including the demise of the slave trade and the effects of immigration, mining and manufacturing, division of labor, and the union movement. (Pathway: B5.0)

10.3.5. Understand the connections among natural resources, entrepreneurship, labor, and capital in an industrial economy. (Pathway: B1.0)

10.3.6. Analyze the emergence of capitalism as a dominant economic pattern and the responses to it, including Utopianism, Social Democracy, Socialism, and Communism. (Pathways: B11.0, B12.0)

10.11 Students analyze the integration of countries into the world economy and the information, technological, and communications revolutions (e.g., television, satellites, computers). (Pathway: B1.0)

Chronological and Spatial Reasoning – CSR 2. Students analyze how change happens at different rates at different times; understand that some aspects can

change while others remain the same; and understand that change is complicated and affects not only technology and politics but also values and beliefs. (Pathway: B4.0)

3. Students use a variety of maps and documents to interpret human movement, including major patterns of domestic and international migration, changing environmental preferences and settlement patterns, the frictions that develop between population groups and the diffusion of ideas, technological innovations, and goods. (Pathway: B1.0)

4. Students relate current events to the physical and human characteristics of places and regions. (Pathways: B1.0, B2.0)

Industry Standards ServSafe/ California Food Handlers Card

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Instructional Units

Unit 1 Topic: Understanding of Today’s Industry Class Hrs. 5 Lab Hrs.

Description: This unit will introduce the history of the food service and hospitality industry and the various changes in today’s industry, including the wide varieties of segments and careers that currently exist and the modern trends that are affecting marketing, sales and customer expectations .

Objectives: After completion of this unit, students will be able to: - Demonstrate their knowledge of the career opportunities in the industry today. - Analyze the positives and negatives of the various career opportunities in the industry and identify their interest in the industry. - Recognize the importance of the history of the industry. - Compare and contrast today’s food service & hospitality industry trends from previous ones.

Anchor Standards: 1.0, 3.0, 3.3 - 3.6, 4.1 - 4.5, 5.1, 7.3, 7.7, 7.8, 8.2 - 8.5, 9.0 - 9.7, 11.0, 11.3

Pathway Standards: B1.0 - 1.4, B2.3, B12.0, B12.2, B12.4, B12.5

Academic Standards: LS Language Standards (11-12.1 - 12.4, 11-12.6); RSIT (11-12.2 - 12.4, 11-12.7); RLST (11-12.2 - 12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 12.6, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.6, 11-12.9 - 12.10); A-CED (2); A-REI (3); F-IF (4, 6); N-Q (2); S-IC (1, 6); APPS (10.0); PS (PS3.D); LS Life Sciences (LS1.D); ESS (ESS3.A-D); AD (12.3.1); PE (12.1.1 - 1.2, 12.2.2, 12.2.4 - 2.7, 12.2.10, 12.3.1, 12.4.1 - 4.4, 12.6); US (11.2.1, 11.2.5, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7, 11.11, 11.11.3, 11.11.7); WH (10.3.2, 10.3.5 - 3.6, 10.11); CSR (3 - 4)

Unit 2 Topic: Customer Service Skills Class Hrs. 5 Lab Hrs. 10

Description: This unit will teach the fundamentals of the front-of-the-house: its various employment positions; traditional types of service; table setting; modern technology utilized; and appropriate methods for interacting with customers.

Objectives: After completion of this unit, students will be able to: - Identify the various positions in the front-of-the-house and their expected job duties. - Practice proper and efficient procedures for setting, serving, maintaining and clearing tables. - Demonstrate excellent customer service, including answering phones, greeting and seating guests, presenting menus, answering questions, up-selling menu items and taking orders.

Anchor Standards: 1.0, 2.0 - 2.6, 3.0 - 3.8, 4.6, 5.0 - 5.4, 6.0 - 6.7, 7.0 - 7.8, 8.0 - 8.5, 8.7, 9.0 - 9.7, 10.0 - 10.3, 10.6, 10.8, 10.11, 10.12, 10.14, 11.1

Pathway Standards: B1.0 - 1.4, B2.0 - 2.4, B3.0-3.2, B3.4 - 3.6, B4.0 - 4.4, B5.0 - 5.5, B7.1, B7.5, B8.0 - 8.5, B9.0 - B9.9, B11.1, B11.5, B12.1, B12.4

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.9 - 12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); N-Q (1 - 3); S-IC (1, 3, 6); S-ID (1); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); AD (12.3.1); PE (12.1.1 - 1.2, 12.2.2, 12.2.4 - 12.2.7, 12.2.10, 12.3.1, 12.4.1 - 4.4, 12.6); US (11.2.1, 11.2.5, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7, 11.11, 11.11.3, 11.11.7); WH (10.3.2, 10.3.4, 10.3.5 - 3.6, 10.11); CSR (2 - 4)

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Unit 3 Topic: Safety and Sanitation Class Hrs. 15 Lab Hrs. 30

Description: This unit will utilize information based on industry standards to enable students to interpret the basic principles of sanitation, safe food handling, safe work habits, security and emergency procedures. Students will apply these vital principles when completing assignments in the kitchen and classroom.

Objectives: After completion of this unit, students will be able to: - Practice the local, state and federal required standards of personal grooming and hygiene. - Identify common types of food contamination, their causes, such as time-temperature abuse and cross contamination, and the efficient methods of prevention. - Utilize safe and sanitary procedures in all food handling, including receiving, storing, preparing, serving and cleaning up. - If desired, receive their ServSafe/CA Food Handlers Card.

Anchor Standards: 1.0, 2.3 - 2.4, 3.6, 4.6, 5.4, 6.0 - 6.7, 7.2, 7.7, 8.0 - 8.4, 10.0 - 10.4, 10.6 - 10.7, 10.11, 11.0 - 11.2

Pathway Standards: B2.0 - 2.4, B3.0 - 3.6, B4.0 - 4.2, B5.0 - 5.4, B6.0 - 6.5, B7.0 - 7.4, B9.0, B9.2 - 9.3

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.9 - 12.10); A-CED (1 - 3); A-REI (1 - 2, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); N-Q (1 - 3); S-IC (1, 3, 6); S-ID (1); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); PE (12.4.1 - 4.4); US (11.2.1, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7, 11.11.7); WH (10.3.4); CSR (2, 4)

Unit 4 Topic: Knife Skills Class Hrs. 3 Lab Hrs. 20

Description: This unit gives a comprehensive introduction to knives: the variety of knives; their differing functions; garnishing tools; proper maintenance; and safe handling practices. The importance of properly setting up a workstation and arranging all mise en place will also be included. Students will utilize this knowledge in the restaurant kitchen.

Objectives: After completion of this unit, students will be able to: - Demonstrate safe and accurate knife skills for safe food preparation and minimal waste. - Use the process of mise en place to set up a clean and safe workstation. - Maintain, utilize and store all tools, utensils, equipment and appliances during food preparation, serving and storing.

Anchor Standards: 1.0, 2.2 2.3, 2.5, 5.0 - 5.4, 6.0 - 6.7, 7.4 - 7.5, 7.7, 8.1, 9.3 - 9.5, 9.7, 10.0 - 10.2, 10.4, 10.6 - 10.7, 10.11, 11.0 - 11.2

Pathway Standards: B2.0 - 2.4, B3.0 - 3.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.3, B11.3

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); PE (12.1 - 12.3.1, 12.4.1 - 4.4); US (11.2.1, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7); WH (10.3.4, 10.3.6); CSR (4)

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Unit 5 Topic: Reading, Measuring, Converting, Creating and Costing a Recipe Class Hrs. 3 Lab Hrs. 20

Description: This unit will cover industry terminology, reading a recipe, proper ingredient measuring practices, recipe conversions, ingredient substitutions, writing an effective recipe, proper portioning, yields and costing a recipe. Students will utilize this knowledge in the restaurant kitchen.

Objectives: After completion of this unit, students will be able to: - Identify the components of a recipe and be able to create recipe conversions and substitutions. - Produce a good food product by implementing proper measuring and portioning practices. - Create a recipe utilizing effective writing and costing techniques, and creating accurate yields.

Anchor Standards: 1.0, 2.0 - 2.6, 4.0 - 4.6, 5.0 - 5.4, 6.0 - 6.7, 7.0 - 7.8, 8.0 - 8.4, 8.6 - 8.7, 9.0 - 9.7, 10.0 - 10.7, 10.9 - 10.14, 11.0 - 11.3

Pathway Standards: B2.0 - 2.4, B3.0 - 3.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.6, B11.0 - 11.6

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); PE (12.1 - 12.3.1, 12.4.1 - 4.4); US (11.2.1, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7); WH (10.3.4, 10.3.6); CSR (4)

Unit 6 Topic: Equipment Identification and Usage Class Hrs. 6 Lab Hrs. 20

Description: This unit will include lessons on equipment identification and terminology, proper usage and maintenance of various equipment, various cooking techniques and which equipment is best utilized to efficiently create the best food product. Students will utilize this knowledge in the restaurant kitchen.

Objectives: After completion of this unit, students will be able to: - Identify various tools, utensils, pots, pans, appliances, and small and large equipment used in industry standard kitchens and demonstrate their understanding of its proper maintenance. - Demonstrate their understanding of dry, moist and combination cooking methods, and which kitchen equipment is best utilized for each method.

Anchor Standards: 1.0, 2.0 - 2.5, 5.0 - 5.4, 6.0 - 6.7, 7.0, 7.2 - 7.7, 8.0 - 8.1, 8.3 - 8.5, 9.0 - 9.3, 9.6 - 9.7, 10.0 - 10.3, 10.6 - 10.7, 10.9 - 10.11, 11.0 - 11.2

Pathway Standards: B2.0 - 2.4, B3.0 - 3.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.6

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.9 - 12.10); A-CED (1 - 3); A-REI (1 - 2, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); PE (12.4.1 - 4.4, 12.6); US (11.2.1, 11.5.7, 11.6.3, 11.8.6); WH (10.3.4); CSR (4)

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Unit 7 Topic: Ingredient Identification and Usage Class Hrs. 6 Lab Hrs. 20

Description: This unit will incorporate lessons on ingredient identification and terminology, and proper usage and cooking in both sweet and savory preparations. Fruits, vegetables, herbs, spices, dry goods, oils, and various proteins will be included. The importance of sustainability and utilization of local, seasonal ingredients covered. Students will utilize this knowledge in the restaurant kitchen.

Objectives: After completion of this unit, students will be able to: - Identify various types of fruits, vegetables, herbs, spices, dry goods and oils, where they come from, and how they are used in cooking. - Demonstrate their knowledge of various meats, poultry, seafood, dairy and cheeses, and they are prepared . - Recognize the difference between locally grown, GMO and organic ingredients.

Anchor Standards: 1.0, 2.0 - 2.5, 5.0 - 5.4, 6.0 - 6.7, 7.0, 7.2 - 7.8, 8.0 - 8.1, 8.3 - 8.5, 9.0 - 9.3, 9.5 - 9.7, 10.0 - 10.3, 10.5 - 10.7, 10.9 - 10.14, 11.0 - 11.2

Pathway Standards: B2.0 - 2.4, B3.0 - 3.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.6, B10.0 - B10.1, B11.3

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); PE (12.1 - 12.3.1, 12.4.1 - 4.4); US (11.2.1, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7); WH (10.3.4, 10.3.6); CSR (4)

Unit 8 Topic: Nutrition Class Hrs. 3 Lab Hrs. 4

Description: This unit will contain information about basic nutrition, food science, diet, diet and food analysis, dietary restrictions and food substitutions. Students will apply these information when completing assignments in the kitchen and classroom.

Objectives: After completion of this unit, students will be able to: - Apply basic nutrition and food science to many applications of diet, diet and food analysis, food substitutions and meal planning. - Demonstrate basic nutritional principles and how to use cooking methods to conserve nutrients. - Interpret nutritional or ingredient information from food labels and fact sheets, and analyze menu items to meet specific dietary restrictions, such as gluten-free.

Anchor Standards: 1.0, 2.0 - 2.5, 3.7, 4.0 - 4.4, 5.0 - 5.4, 6.0 - 6.7, 7.0, 7.2 - 7.8, 8.0 - 8.1, 8.3 - 8.5, 9.0 - 9.3, 9.5 - 9.7, 10.0 - 10.3, 10.5 - 10.7, 10.9 - 10.14, 11.0 - 11.2

Pathway Standards: B1.0 -1.1, B2.0 - 2.4, B3.0 - 3.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.6, B10.0 - B10.3, B11.3

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); N-Q (2); S-IC (1, 6); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); AD (12.3.1); PE (12.1.1 - 1.2, 12.2.2, 12.2.4 - 12.2.7, 12.2.10, 12.3.1, 12.4.1 - 4.4, 12.6); US (11.2.1, 11.2.5, 11.5.7, 11.6.3, 11.8.2, 11.8.6 - 8.7, 11.11, 11.11.3, 11.11.7); WH (10.3.2, 10.3.4, 10.3.5 - 3.6, 10.11); CSR (3 - 4)

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Unit 9 Topic: Menu Planning and Marketing Class Hrs. 3 Lab Hrs. 2

Description: This unit will contain lessons about the importance of a menu, marketing, using a menu as a marketing tool, the variety of types of menus and their courses, and creating a written menu. Students will utilize their cumulative knowledge from this and the previous units to create and prepare a menu of their own.

Objectives: After completion of this unit, students will be able to: - Identify a variety of marketing opportunities and tools, and how to implement them. - Understand the difference between à la carte, prix fixe, California, etc. menus, and how they can be used as a very effective marketing tool. - Demonstrate their comprehension of the previous units through the creation and preparation of an original menu.

Anchor Standards: 1.0, 2.0 - 2.5, 4.0 - 4.2, 5.0 - 5.4, 6.0 - 6.7, 7.0, 7.2 - 7.7, 8.0 - 8.1, 8.3 - 8.6, 9.0 - 9.3, 9.5 - 9.7, 10.0 - 10.7, 10.5 - 10.7, 10.9 - 10.11, 10.14, 11.0 - 11.4

Pathway Standards: B1.3, B2.0 - 2.4, B3.0 - 3.5, B4.0 - B4.5, B5.0 - 5.6, B6.0 - 6.7, B7.0 - 7.6, B8.0 - 8.5, B9.0 - 9.5, B10.0 - B10.3, B11.0 - 11.6, B12.0 - B12.6

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.7, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.7, 11-12.9 - 12.10); A-SSE (1); A-CED (1 - 4); A-REI (1 - 3, 6); F-IF (4, 6); G-CO (12); G-MG (1, 3); N-Q (1 - 3); S-IC (1, 3, 6); S-ID (1); S-MD (5); APPS (10.0); CC (1, 3, 6 - 7); PS (PS1.A - B, PS2.C, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A-D); AD (12.3.1); PE (12.1.1 - 1.2, 12.2.2, 12.2.4 - 12.2.7, 12.2.10, 12.3.1, 12.4.1 - 4.4, 12.6); US (11.2.1, 11.2.5, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7, 11.11, 11.11.3, 11.11.7); WH (10.3.2, 10.3.4, 10.3.5 - 3.6, 10.11); CSR (2 - 4)

Unit 10 Topic: Career Planning Class Hrs. 5 Lab Hrs.

Description: This unit will prepare students to enter the workforce. Portfolio creation including résumé building, cover letter writing and obtaining letters of recommendation will be taught, as well as job searching and interviewing techniques. Professional job etiquette will also be integrated.

Objectives: After completion of this unit, students will be able to: - Create a résumé and cover letter, as well as communicate in a professional manner via phone and email. - Demonstrate their ability to search for available jobs and conduct a job interview. - Understand the common expectations of most food service and hospitality jobs and their employers.

Anchor Standards: 1.0, 2.0 - 2.6, 3.0 - 3.9, 4.1 - 4.6, 7.0 - 7.8, 8.0 - 8.7, 9.0 - 9.7, 10.14, 11.0 - 11.5

Pathway Standards: B1.0 - 1.4, B3.6, B4.0 - B4.4, B12.5

Academic Standards: LS Language Standards (11-12.1 - 11-12.4, 11-12.6); RSIT (11-12.2 - 11-12.4, 11-12.7); RLST (11-12.2 - 11-12.5, 11-12.7, 11-12.9 - 12.10); WS (11-12.1 - 11-12.6, 11-12.9 - 12.10); WHSST (11-12.1 - 12.2, 11-12.4 - 12.6, 11-12.9 - 12.10); A-CED (2 - 3); A-REI (2 - 3); F-IF (4, 6); N-Q (1 - 3); S-IC (1, 3, 6); APPS (10.0); PS (PS1.B, PS3.D); LS Life Sciences (LS1.B, LS1.D); ESS (ESS3.A - D); AD (12.3.1); PE (12.1.1 - 1.2, 12.2.2, 12.2.4 - 12.2.7, 12.2.10, 12.3.1, 12.4.1 - 4.4, 12.6); US (11.2.1, 11.2.5, 11.5.7, 11.6.3, 11.8.1 - 8.2, 11.8.6 - 8.7, 11.11, 11.11.3, 11.11.7); WH (10.3.2, 10.3.5 - 3.6, 10.11); CSR (2 - 4)

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Totals Class Hrs. 54 Lab Hrs. 126 Total Class Hrs. 180

Instructional Strategies:

Lecture, Video, Worksheets, Text Assignments, Demonstrations, Cooperative Learning in Assigned Groups (guided and independent practice in the restaurant kitchen) Instructional Materials:

• A fully equipped and well maintained industry standard kitchen, which can accommodate participating students with sufficient space and: • Working equipment and tools • Well stocked ingredients and supplies • Recipes, prep sheets and kitchen rotation schedule • Safety precautions

• A fully equipped and well maintained classroom with: • Hardware: TV, BluRay player, computer, projector, demonstration camera • The Culinary Professional, classroom set • The Culinary Professional Instructional DVDs • Industry related DVDs. magazines and books • Worksheets and articles • Arts and crafts supplies • Restaurant-style tables and seating • Software: Microsoft Word, Excel and PowerPoint Assessments:

Formative Assessments Verbal Assessment - students will answer questions about the information, materials, equipment and procedures they utilize during various units.

Observational Assessment - students will demonstrate their skills and understanding of the material through group and independent classroom assignments and kitchen participation. Summative Assessments Safety and sanitation test will be administered and must be passed before students may work in the kitchen. Group and independent projects will be assigned and graded based on given rubrics during units. They may be instructor graded and/or classmate graded. End of semester final examinations will be given based on the cumulative information and material given during the semester.