D2L Corporation
2015-08-04T03:02:51-04:00
2015-08-04T03:02:51-04:00
D2L Corporation
Culinary Arts I
Culinary Arts I is a year course designed to expand students' knowledge in the culinary arts profession, emphasis in this course is given to the study of kitchen staples, principals of cooking, soups, stocks and sauces, dairy products, eggs, fruit and vegetables, grains and pasta cookery, meat cookery and principles of baking.
2015-08-02
2013
Arkansas Department of Career Education
1.0
Standard
Introduction to discovering Culinary Arts as a career opportunity
1.1
Performance Indicator
Review weights and measurements, conversions and costing
1.1.1
Demonstrate correct techniques for measuring and weighing foods
1.1.2
Differentiate between recipe cost, menu cost, and food cost, and food cost percentage.
1.1.3
Demonstrate how to determine recipe cost
1.1.4
Illustrate menu costing
1.1.5
Calculate food cost percentage
1.2
Performance Indicator
Discuss safety and sanitation procedures
1.2.1
Compile local, state, and federal health and safety standards for the food service industry.
1.3
Performance Indicator
Identify lab safety procedures
1.3.1
Demonstrate proper lab procedures
1.4
Performance Indicator
Identify job opportunities in various commercial and noncommercial food service operations
1.4.1
Research various culinary careers
1.5
Performance Indicator
Identify small business opportunities available in food service
1.5.1
Analyze opportunities in various food service venues
2.0
Standard
Research and develop culinary production techniques
2.1
Performance Indicator
Explain seasonings and flavorings
2.1.1
Contrast different types of seasonings and flavorings
2.2
Performance Indicator
Explain the characteristics of herbs versus spices
2.2.1
Research the origin of various herbs and spices
2.2.2
Describe how to store herbs and spices
2.3
Performance Indicator
Identify commonly used condiments
2.3.1
Match sample food selections with appropriate condiments
2.4
Performance Indicator
Identify a variety of nuts and seeds
2.4.1
Experiment with different ways to prepare nuts and seeds (Ex. Blanching, roasting, etc.)
2.5
Performance Indicator
Identify the factors that affect sensory evaluation
2.5.1
Develop a food tasting to practice sensory evaluation
2.6
Performance Indicator
Identify various knife cuts and give appropriate measurements of each
2.6.1
Demonstrate knife cuts using fruits and/or vegetables
2.7
Performance Indicator
Explain how to prepare a thickener
2.7.1
Develop a recipe using a standard thickener
2.7.2
Create a roux, slurry, beurre manie' or liaison
2.8
Performance Indicator
Explain the categories of stocks, broths, and bouillons
2.8.1
Create an example of a stock, broth or bouillon
2.9
Performance Indicator
Identify basic mise en place techniques
2.9.1
Demonstrate rendering and clarifying fats
2.9.2
Demonstrate separating eggs properly
2.9.3
Investigate tempering ingredients
2.9.4
Explain how to prepare foams and meringues
2.9.5
Illustrate reduction and straining using the china cap
2.9.6
Discuss differences in heavy and light whipping cream
3.0
Standard
Develop and analyze the principles of cooking, considering nutritive value with a variety of cooking methods
3.1
Performance Indicator
Explain how cooking affects a food's nutritive value, texture, color, aroma and flavor
3.1.1
Analyze the changes that occur on a food during
3.2
Performance Indicator
Classify various cooking methods
3.2.1
Categorize various cooking methods and their effects on food
3.3
Performance Indicator
Identify dry cooking techniques
3.3.1
Compare examples of dry heat cooking techniques
3.4
Performance Indicator
Explain moist cooking techniques
3.4.1
Create food items examples using moist heat cooking techniques
3.5
Performance Indicator
Identify combination cooking techniques
3.5.1
Demonstrate examples of combination cooking techniques
3.6
Performance Indicator
Explain the variety of oils and how they are used in cooking
3.6.1
Illustrate the types of oils that are derived from seeds, plants and vegetables
3.6.2
Match the types of fats and oils that are derived from animal and non-animal products
3.6.3
Analyze the reaction temperatures (melt point, smoke point and flash point) of fats
3.6.4
Differentiate how to clarify butter
3.7
Performance Indicator
Explain the emulsification process
3.7.1
Discuss the emulsification process using a traditional mayonnaise
3.1.2
Create an emulsified vinaigrette dressing
3.8
Performance Indicator
Identify factors that can cause rancidity
3.8.1
Determine correct techniques for storing oils and fats
4.0
Standard
Preparing stocks, soups and sauces using a variety of cooking methods
4.1
Performance Indicator
Demonstrate knowledge and rules for preparing stocks
4.1.1
Investigate types of stocks and ingredients
4.1.2
Identify the criteria for acceptable stock
4.1.3
List the equipment needed for preparing stock
4.1.4
Assess methods for safely storing stocks
4.1.5
Focus on one type of stock and preparation techniques
4.2
Performance Indicator
Demonstrate knowledge of soups and proper preparation of various types
4.2.1
Identify and discuss the types of soups
4.2.2
State the basic steps and procedures for preparing soups
4.2.3
Evaluate the ability to make a thin soup and a thick soup
4.3
Performance Indicator
Identify types of sauces
4.3.1
Compare and contrast the basic types of sauces
4.3.2
Explain the characteristics of well-prepared sauces
4.3.3
Explore the types of thickening agents
4.3.4
Summarize the steps for making a mother sauce
4.3.5
Create a sauce
5.0
Standard
Dairy products and the various techniques used in cooking
5.1
Performance Indicator
Identify a variety of milk based products
5.1.1
Create a list of milk based products
5.2
Performance Indicator
Identify concentrated, cultured dairy, cream and butter products
5.2.1
Compare and contrast the various types of dairy products
5.3
Performance Indicator
Identify proper procedures for whipping cream, scalding milk, souring milk
5.3.1
Direct proper procedures for whipping cream, scalding milk, and souring milk in laboratory
5.4
Performance Indicator
Explain various techniques and problems while cooking with dairy products
5.4.1
Predict techniques and problems that arise while cooking with dairy products
5.5
Performance Indicator
Plan laboratories using milk products
5.5.1
Construct recipes using milk products
5.6
Performance Indicator
Identify various cheeses
5.6.1
List the various cheeses
5.7
Performance Indicator
Differentiate between fresh, semi-soft, firm and hard cheeses
5.7.1
Differentiate between Fresh, Semisoft, Firm and Hard cheeses
5.8
Performance Indicator
Describe the process of cheese-making
5.8.1
View media exhibiting the cheesemaking process
5.9
Performance Indicator
Classify foods that are complementary with a variety of cheeses
5.9.1
Assess foods that pair with various cheeses
5.10
Performance Indicator
Compare the taste, texture, aroma and color of a variety of cheeses
5.10.1
Compare and contrast the various types of cheeses
6.0
Standard
Prepare nutritious and quality eggs in a variety of cooking methods
6.1
Performance Indicator
Describe techniques used to store eggs
6.1.1
Demonstrate correct methods used in storing eggs
6.2
Performance Indicator
Analyze purpose of eggs used in cooking
6.2.1
Compare and contrast appropriate uses for eggs in cooking
6.2.2
Formulate various cooking methods using both eggs and egg substitute
6.3
Performance Indicator
Determine recipe modifications used in egg preparation
6.3.1
Modify recipes by increasing and decreasing quantity of eggs
6.3.2
Distinguish the different parts of an egg
6.4
Performance Indicator
Perform various techniques and methods of egg preparation
6.4.1
Execute egg preparation techniques and methods
6.4.2
Prepare eggs using the following moist heat methods: in-shell cooking, poaching, and various breakfast preparations
7.0
Standard
Prepare nutritious and quality fruits and vegetables in a variety of cooking methods
7.1
Performance Indicator
Identify desired qualities of fruit
7.1.1
Identify qualities of different hybrids and varieties of fruits
7.2
Performance Indicator
Judge a fruits ripeness
7.2.1
Predict ripening factors of a variety of fruits
7.2.2
Categorize uses of varieties of fruits and their uses
7.3
Performance Indicator
Prepare garnishes, peel, segment, slice, pit, core and juice a variety of fruits
7.3.1
Peel, pare, and segment fruits
7.3.2
Prepare garnishes using fruits
7.3.3
Slice, pit, and core fruits
7.3.4
Juice fruits
7.4
Performance Indicator
Perform various ways of cooking fruits
7.4.1
Prepare fruits using a variety of cooking methods
7.5
Performance Indicator
Prepare fruits for serving
7.5.1
Prepare fruits for use in catering events
7.7
Performance Indicator
Identify varieties of vegetables and legumes
7.7.1
Distinguish the various vegetables
7.8
Performance Indicator
Prepare vegetables for recipes and garnishing
7.8.1
Preparing vegetables using knife skills
7.8.2
Create vegetable garnishes
7.9
Performance Indicator
Prepare vegetables for cooking and serving
7.9.1
Prepare vegetables using a variety of cooking methods
7.9.2
Test vegetables for doneness
7.10
Performance Indicator
Preserving vegetables for future use
7.10.1
Compare freezing and drying vegetables using appropriate methods
7.10.2
Assess the importance of the preservation of vegetables for future use and its effect on cost
8.0
Standard
Prepare nutritious and quality grains and pastas in a variety of cooking methods
8.1
Performance Indicator
Identify pasta and grains
8.1.1
Differentiate between factory produced pasta and fresh pasta
8.1.2
Identify the various types of grains
8.3
Performance Indicator
Prepare grains and pastas
8.3.1
Prepare grains and pastas
9.0
Standard
Prepare nutritious and quality meat, poultry and fish cookery in a variety of cooking methods
9.1
Performance Indicator
Categorize the structure and composition of meats
9.1.1
Distinguish various meat characteristics
9.2
Performance Indicator
Understand meat inspection and grading
9.2.1
Recognize differences in USDA meat grading
9.2.2
Identify the variety of meat cuts: beef, pork, poultry, fish and shellfish
9.3
Performance Indicator
Exhibit techniques of proper meat purchase and storage
9.3.1
Exhibit correct purchasing procedures and requirements for meats: beef, pork, poultry, fish and shellfish
9.3.2
Assess proper storage procedures for beef, pork, poultry, fish and shellfish
9.4
Performance Indicator
Prepare using various techniques and methods meat, poultry and fish
9.4.1
Prepare beef
9.4.2
Prepare poultry
9.4.3
Prepare fish and shellfish
10.0
Standard
Understand the baking process and the specialized principles of baking
10.1
Performance Indicator
Recognize and select ingredients in a bake shop
10.1.1
Identify ingredients in a bake shop by categories
10.2
Performance Indicator
Understand the baking process
10.2.1
Apprise the effect of time and temperature on baking raw materials
10.2.2
Create goods using different leaveners
10.2.3
Determine effects of convection vs. conventional oven
10.3
Performance Indicator
Use specialized tools of the bake shop
10.3.1
Use the specialized tools of the bake shop to produce baked goods
10.4
Performance Indicator
Store baking supplies correctly
10.4.1
Cite the specifications and proper storage for all baking supplies
10.4.2
Assess the viability of various baking supplies
10.5
Performance Indicator
Preparation of baked items
10.5.1
Prepare yeast breads and rolls
10.5.2
Prepare Quick Breads
10.5.3
Prepare pastry dough
10.5.4
Prepare fillings
10.5.5
Prepare cakes
10.5.6
Prepare frostings and toppings
10.5.7
Prepare cookies