TOPICS/CONCEPTS

GRADING
PERIOD

(days)

CURRICULUM OBJECTIVES

Identify food customs and trends

1

4

1.01, 1.02

Interpret relationship of nutrition and health

1

15

2.01, 2.02, 2.03

Describe safety and sanitation practices

1

3

3.01, 3.02

Explain organization and management of kitchen resources

1

4

4.01, 4.02

Use recipes

1

4

5.01, 5.02

Demonstrate basic mixing procedures

2

15

6.01, 6.02, 6.03

Select and prepare grain

2

8

7.01

Select and prepare fruit

2

7

7.02

Select and prepare vegetables

3

6

7.03

Select and prepare dairy

3

7

7.04

Select and prepare proteins

3

13

7.05

Manage resources

3

2

8.01, 8.02

Establish a dining atmosphere

3

2

10.02, 10.03