Unit 1 Plan

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Unit Title: Kitchen Fundamentals
Time Hours: 18 hours

Topics:

L1: Kitchen Safety

L2: Food Safety

L3: Food Preparation Skills

L4: Kitchen Literacy and Numeracy

L5: Food Labeling

L6: Meal Planning & Management

Overall Expectations:

A. RESEARCH AND INQUIRY SKILLS

A1. Exploring: explore topics related to food and culture, and formulate questions to guide their research; A2. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods; A3. Processing Information: assess, record, analyze, and synthesize information gathered through research and inquiry; A4. Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills;

B. CULTURE, FOODS, AND FOOD PRACTICES

B1. Food Choices: demonstrate an understanding of the factors that influence food choices, with reference to a variety of cultures; B3. Culture and Food Habits: demonstrate an understanding of the influence of culture on how people obtain, prepare, serve, and consume food;

D. FOOD-PREPARATION SKILLS

D1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety; D2. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety; D3. Food Preparation: demonstrate skills used in food preparation in various countries/cultures; D4. Kitchen Literacy and Numeracy: demonstrate the literacy and numeracy skills required in food preparation.

Unit Goals:

(1) Explain how preparing food in a safe manner is important to prevent kitchen accidents and food-bourne illnesses

(2) Demonstrate how recipes should be followed carefully to ensure a high-quality product