Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready practices in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.
All CTE courses offered through the North Orange County Occupational Program (NOCROP) program have been assigned a course code number, a major course title or abbreviation, and a three character room number designation which will identify the location of the student's placement. This system has been coordinated with the Anaheim Union High School District's Information Systems Department, and is used by all senior high schools when students are scheduled in selected ROP areas of instruction.
This course is designed to introduce students to the basics of safety/sanitation, food preparation, and nutrition. Students demonstrate the appropriate use and selection of basic ingredients and equipment. Decision making, consumer education and career opportunities will be emphasized. This is a CTE concentration level course.
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This course is designed to introduce students to the basics of safety/sanitation, food preparation, and nutrition. Students demonstrate the appropriate use and selection of basic ingredients and equipment. Decision making, consumer education and career opportunities will be emphasized. This is a CTE concentration level course.
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Culinary Techniques 2 P is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reaction of food, food preparation and techniques, as well as facilities, storage and equipment. Students use the ability to research, collect data, analyze information, report finding, and evaluate products and performance. The Culinary Techniques 2 P course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food and prepares them to successfully plan and execute an authentic catering function.
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Culinary Techniques 2 P is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reaction of food, food preparation and techniques, as well as facilities, storage and equipment. Students use the ability to research, collect data, analyze information, report finding, and evaluate products and performance. The Culinary Techniques 2 P course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food and prepares them to successfully plan and execute an authentic catering function.
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This course provides for the understanding and advanced application of nutrition concepts, food safety and sanitation, recipe development, and service. It is an advanced course in the Food Service and Hospitality pathway within the Hospitality and Tourism sector. It is an applied laboratory-based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reactions of food as it relates to food preparation and techniques, along with facilities, storage and equipment. Students use the ability to research, analyze information, report findings, evaluate products and performance, and apply the concepts and techniques they have learned in the lab.
The Food Service/Hospitality course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food to better understand aspects of international and cultural influences on cuisine.
Throughout the course content, students will collaborate to develop an understanding of the science of culinary processes and engage in analyzing the contents and properties of food. Students will use traditional and emerging laboratory and food preparation equipment to prepare food. Students learn and utilize standard knife skills in order to meet industry standards.
They will also develop laboratory reports that employ deductive reasoning. Students will improve their mathematical skills through measuring and applying proper measuring techniques during labs. Students will explore the properties of major nutrients, including their sources and functions.
Students will develop a working knowledge of the elements involved in establishing and managing a food-service operation. Students will employ menu planning, purchasing, pricing, and food preparation techniques designed to maximize guest satisfaction and financial profitability. Students will be exposed to the Hospitality and Tourism Industry through exploration of front of the house and back of the house careers.
Students will research the basic local, state and federal sanitation regulations as they pertain to the food industry and learn the principles of Hazard Analysis Critical Control Points (HACCP).
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This course provides for the understanding and advanced application of nutrition concepts, food safety and sanitation, recipe development, and service. It is an advanced course in the Food Service and Hospitality pathway within the Hospitality and Tourism sector. It is an applied laboratory-based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reactions of food as it relates to food preparation and techniques, along with facilities, storage and equipment. Students use the ability to research, analyze information, report findings, evaluate products and performance, and apply the concepts and techniques they have learned in the lab.
The Food Service/Hospitality course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food to better understand aspects of international and cultural influences on cuisine.
Throughout the course content, students will collaborate to develop an understanding of the science of culinary processes and engage in analyzing the contents and properties of food. Students will use traditional and emerging laboratory and food preparation equipment to prepare food. Students learn and utilize standard knife skills in order to meet industry standards.
They will also develop laboratory reports that employ deductive reasoning. Students will improve their mathematical skills through measuring and applying proper measuring techniques during labs. Students will explore the properties of major nutrients, including their sources and functions.
Students will develop a working knowledge of the elements involved in establishing and managing a food-service operation. Students will employ menu planning, purchasing, pricing, and food preparation techniques designed to maximize guest satisfaction and financial profitability. Students will be exposed to the Hospitality and Tourism Industry through exploration of front of the house and back of the house careers.
Students will research the basic local, state and federal sanitation regulations as they pertain to the food industry and learn the principles of Hazard Analysis Critical Control Points (HACCP).
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Student performance will be monitored by the instructor and will focus on self-assessment of students lab work. The course will give advanced students an opportunity to work on refining the culinary skills they have learned on advanced recipe selections that are chosen by the student with advisement from the instructor. The students will help run all banquets and help with menu preparation, setup, and team management. This class is intended to give advanced students a flexible environment in which they can practice and refine their skills. Students will also be expected to study and pass the ServSafe examination during this course. This is a CTE capstone level course, leading to ServSafe industry certification.
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Student performance will be monitored by the instructor and will focus on self-assessment of students lab work. The course will give advanced students an opportunity to work on refining the culinary skills they have learned on advanced recipe selections that are chosen by the student with advisement from the instructor. The students will help run all banquets and help with menu preparation, setup, and team management. This class is intended to give advanced students a flexible environment in which they can practice and refine their skills. Students will also be expected to study and pass the ServSafe examination during this course. This is a CTE capstone level course, leading to ServSafe industry certification.
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