Core Skills
Students will be able to demonstrate competencies in areas that may lead to entry-level employment.
Students will Describe
Students will Demonstrate
Students will Exhibit
Students will Demonstrate Principles of Effective Communication
Students will Discuss and Describe
Students will Understand Career Paths and Strategies
Students will Adapt to Changing Technology by
Students will Explore Complex Interrelationships of Systems
Students will Explore all Aspects of the Industry Including
The Student will be Introduced the Following
The Students will Achieve
The Student will Learn
The Student will Study and Prepare
The Student will be Introduced
The Student will Compile
- How personal skill development affects their employability. They will exhibit positive attitudes, self confidence, honesty, perseverance, self discipline, and personal hygiene. They will manage time and balance priorities as well as demonstrate a capacity for lifelong learning.
Students will Demonstrate
- Key concepts in group dynamics, conflict resolution, and negotiation. They will work cooperatively, share responsibilities, accept supervision, and assume leadership roles. They will demonstrate cooperative working relationships across gender and cultural groups.
Students will Exhibit
- Critical thinking skills, logical reasoning, and problem solving. They will apply numerical estimation, measurement, and calculation, as appropriate. They will recognize problem situations; identify, locate and organize needed information or data; and propose, evaluate, and select from alternative solutions
Students will Demonstrate Principles of Effective Communication
- They will communicate both orally and in writing. They will listen attentively and follow instructions, requesting clarification or additional information as needed.
Students will Discuss and Describe
- Occupational safety issues including the avoidance of physical hazards in the work environment. They will operate equipment safely so as not to endanger themselves or others. They will demonstrate proper handling of hazardous materials.
Students will Understand Career Paths and Strategies
- For obtaining employment within their chosen fields. They will assume responsibility for professional growth. They will understand and promote the role of their field within a productive society, including the purposes of professional organizations.
Students will Adapt to Changing Technology by
- Identifying, learning, and applying new skills to improve job performance. They will effectively employ technologies relevant to their fields.
Students will Explore Complex Interrelationships of Systems
- Students will explore systems – know how social, organizational, and technological systems work and operate effectively with them.
- Students will monitor and correct performance – distinguish trends, predict impacts on system operations, diagnose systems’ performance and correct malfunctions.
- Students will improve or design systems – suggest modifications to existing systems and develop new or alternative systems to improve performance.
Students will Explore all Aspects of the Industry Including
- Planning, management, and finance; technical and production skills; underlying principles of technology; labor, community, health, and environmental issues.
The Student will be Introduced the Following
- Basic knife skills as used in the professional kitchen.
- ServSafe system of food safety and sanitation.
- “Front of the House” and “Back of the House” procedures relevant to current industry standards.
- Preparation of breakfast, lunch and dinner items.
- Food preservation techniques such as canning, dehydrating, freezing, pickling, making jams and preserves.
- Baking and pastry methods and techniques.
The Students will Achieve
- A level of proficiency in the planning and preparation of a meal.
The Student will Learn
- Quantity food preparation through buffets for special occasions such as Staff luncheon fundraisers, and other outside projects.
The Student will Study and Prepare
- Dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other ethnic cuisines as dictated by student interest.
The Student will be Introduced
- To careers in the Culinary and Hospitality Fields through research, visits to the classroom by professional chefs and other foods professionals, job shadowing, internships and field trips.
The Student will Compile
- A professional working portfolio, which will include samples of the students’ best work, a résumé with cover letter, personal business cards, 1 letter of recommendation and a sample job application.