Warwick School District

Curriculum❯Global Cuisines (sem)

Global Cuisines (sem)

Grade Levels: 10 | 11 | 12 |

Course Description

This course expands the basic food preparation skills and techniques learned in Culinary Arts 1 to a more advanced level through classroom instruction, teacher demonstrations, and laboratory experiences. Emphasis will be on fine-tuning cooking techniques and food presentation. Units studied will include American Regional Cuisine, Latin American Cusine, German Cuisine, Scandinavian Cuisine, French Cuisine, British Isles Cuisine, Mediterranean Cuisine, and Asian Cuisine.

Core Curriculum Content Standards

Geography (2009-2012)

  • Basic Geographic Literacy

    • GRADE 8

      • Explain and locate places and regions as defined by physical and human features.(7.1.8.B)

    • GRADE 9

      • Explain and locate regions and their shared connections as defined by physical and human features.(7.1.9.B)

  • Physical Characteristics of Places and Regions

    • GRADE 8

      • Explain the characteristics of places and regions.(7.2.8.A)

  • Human Characteristics of Places and Regions

    • GRADE 9

      • Explain the human characteristics of places and regions using the following criteria: -Population -Culture -Settlement -Economic activities -Political activities(7.3.9.A)

    • WORLD HISTORY 1450-PRESENT

      • Analyze the human characteristics of places and regions using the following criteria: -Population -Culture -Settlement -Economic activities -Political activities(7.3.W.A)

History (2009-2012)

  • Pennsylvania History

    • GRADE 9

      • Contrast the role groups and individuals from Pennsylvania played in the social, political, cultural, and economic development of the U.S.(8.2.9.A)

  • United States History

    • GRADE 12

      • Evaluate the role groups and individuals from the U.S. played in the social, political, cultural, and economic development of the world.(8.3.12.A)

  • World History

    • WORLD HISTORY 1450-PRESENT

      • Evaluate the role groups and individuals played in the social, political, cultural, and economic development throughout world history.(8.4.W.A)
      • Evaluate how continuity and change have impacted the world today.-Belief systems and religions -Commerce and industry -Technology -Politics and government -Physical and human geography -Social organization(8.4.W.C)

Family and Consumer Sciences (2002)

  • Balancing Family, Work, and Community Responsibility

    • Grade 9

      • Solve dilemmas using a practical reasoning approach -Identify situation -Identify reliable information -List choices and examine the consequences of each -Develop a plan of action -Draw conclusions -Reflect on decisions(11.2.9.A)
      • Assess the effectiveness of the use of teamwork and leadership skills in accomplishing the work of the family(11.2.9.C)

    • Grade 12

      • Justify solutions developed by using practical reasoning skills.(11.2.12.A)
      • Evaluate the effectiveness of action plans that integrate personal, work, family and community responsibilities.(11.2.12.B)
      • Analyze teamwork and leadership skills and their application in various family and work situations.(11.2.12.C)
      • Evaluate the effectiveness of using interpersonal communication skills to resolve conflict.(11.2.12.H)

  • Food Science and Nutrition

    • Grade 9

      • Identify the cause, effect and prevention of microbial contamination, parasites and toxic chemicals in food.(11.3.9.B)
      • Analyze the energy requirements, nutrient requirements and body composition for individuals at various stages of the life cycle.(11.3.9.E)
      • Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).(11.3.9.F)
      • Analyze the application of physical and chemical changes that occur in food during preparation and preservation.(11.3.9.G)

    • Grade 12

      • Evaluate the role of Government agencies in safeguarding our food supply (e.g., USDA, FDA, EPA and CDC).(11.3.12.B)
      • Evaluate sources of food and nutrition information.(11.3.12.C)
      • Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.(11.3.12.F)
      • Analyze the relevance of scientific principles to food processing, preparation and packaging.(11.3.12.G)

Career Education and Work (2002)

  • Career Retention and Advancement

    • GRADE 11

      • Evaluate personal attitudes and work habits that support career retention and advancement.(13.3.11.A)

Student Interpersonal Skills (2012)

  • Self-Awareness and Self-Management

    • GRADES 9-12

      • Incorporate goal setting into college, career, and other life decisions.(16.1.12.D)

  • Establishing and Maintaining Relationships

    • GRADES 9-12

      • Use communication skills to effectively interact with others.(16.2.12.C)

  • Decision Making and Responsible Behavior

    • GRADES 9-12

      • Actively engage in creating and promoting an environment that encourages healthy relationships (upstanders vs. bystanders) and positive responsibility as an observer of negative behavior.(16.3.12.C)

Units

Unit #1 - Kitchen Fundamentals Review

Unit #2 - Latin American Cuisine

Unit #3 - Scandinavian Cuisine

Unit #4 - British Isles Cuisine

Unit #5 - German Cuisine

Unit #6 - French Cuisine

Unit #7 - Mediterranean Cuisine

Unit #8 - Asian Cuisine-optional

Unit #9 - American Regional Cuisine

Course Resources

Textbook: Guide to Good Food, Velda L. Largen and Deborah L. Bence, 2015, Goodheart- Willcox Publisher

Key Instructional Materials
-Travel Video Clips
-Teacher created PowerPoints