Course Description
This course expands the basic food preparation skills and techniques learned in Culinary Arts 1 to a more advanced level. Emphasis will be on fine-tuning cooking skills and food presentation. Units studied include pastries, yeast breads, cake decorating, gingerbread structures, chocolates and candies, and fine dining desserts.
Core Curriculum Content Standards
PA Common Core: English Language Arts (2013)
Speaking and Listening: Students present appropriately in formal speaking situations, listen critically, and respond intelligently as individuals or in group discussions.
GRADES 11-12
- Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.(1.5.11-12.A)
Sci & Tech - Technology and Engineering Education (2009-2012)
Technology and Engineering Design
GRADE 10
- Analyze a prototype and/or create a working model to test a design concept by making actual observations and necessary adjustments.(3.4.10.C2)
Geography (2009-2012)
Physical Characteristics of Places and Regions
GRADE 9
- Explain the physical characteristics of places and regions, including spatial patterns of Earth’s physical systems.(7.2.9.A)
Human Characteristics of Places and Regions
GRADE 12
- Analyze the human characteristics of places and regions using the following criteria: -Population -Culture -Settlement -Economic activities -Political activities(7.3.12.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)
Family and Consumer Sciences (2002)
Balancing Family, Work, and Community Responsibility
Grade 9
- 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)
Food Science and Nutrition
Grade 9
- 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 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)
Career Education and Work (2002)
Career Awareness and Preparation
GRADE 11
- Relate careers to individual interests, abilities, and aptitudes.(13.1.11.A)
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)
Establishing and Maintaining Relationships
GRADES 9-12
- Use communication skills to effectively interact with others.(16.2.12.C)
Units
Unit #1 - Kitchen Fundamentals
Unit #2 - Pastry
Unit #3 - Cakes, Frosting and Decorating
Unit #4 - Yeast Breads
Unit #5 - Edible Structures -- Design and Construction
Unit #6 - Chocolate and Confections (Optional)
Unit #7 - Fine Dining Desserts
