Index
|
|
HS Family Consumer Science
|
|
|
|
|
Elkhorn Public Schools |
|
Family Consumer Science |
|
HS Family Consumer Science - Culinary Arts |
|
|
|
The Art of Food Decorating
|
|
|
Garnishing
The learner will be able to
follow written, pictorial, and/or modeled directions in using a variety of tools and demonstrating techniques for edible and/or purely decorative garnishing.
| Strand |
Scope |
Source |
| Food Presentation |
Master |
Elkhorn Public Schools(a)FCS 7.0.3, FCSNS 8.5.1, 8.5.12, 9.5.3, 9.5.6 |
|
Icing & Piping Techniques
The learner will be able to
follow written, pictorial, and/or modeled directions in using decorating tools to demonstrate a variety of icing and piping techniques.
| Strand |
Scope |
Source |
| Food Presentation |
Master |
Elkhorn Public Schools(a) FCS 7.0.3, FCSNS 8.5.1, 8.5.12, 9.5.3, 9.5.6 |
|
Molding Techniques
The learner will be able to
follow written, pictorial, and/or modeled directions in creating molds, which may include but not be limited to sugar, gelatin, or food molds.
| Strand |
Scope |
Source |
| Food Presentation |
Master |
Elkhorn Public Schools(a) FCS 7.0.3 8.5.1, 8.5.12, 9.5.3, 9.5.6 |
|
Misc. Decorating Techniques
The learner will be able to
the learner will follow written, pictorial, and/or modeled directions in demonstrating techniques to attractively present and serve foods, which may include but not be limited to methods involving dough art, food sculptures, spun sugar, the arrangement of foods on serving trays, carving fruit bowls, etc.
| Strand |
Scope |
Source |
| Food Presentation |
Master |
Elkhorn Public Schools(a) FCS 7.0.3, FCSNS 8.5.1, 8.5.12, 9.5.3, 9.5.6 |
|
|
Table Appointments and Service
|
|
|
Table Appointments
The learner will be able to
define terms and identify functions on principles of using items related to linens, tableware, flatware, glassware, serving pieces, centerpieces, and other table appointments.
| Strand |
Scope |
Source |
| Wellness |
Master |
Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 1.1.6, 8.5.1, 14.1.1 |
|
Meal Service
The learner will be able to
define and/or plan how a specific meal might be served at home or away from home, which might include but not be limited to presentations such as booth, banquet, family style, plated, French, Russian, butler, buffet, etc.
| Strand |
Scope |
Source |
| Wellness |
Master |
Elkhorn Public Schools(a) FCS 7.0.4 FCSNS 1.1.6, 8.5.1, 14.1.1 |
|
Table Setting
The learner will be able to
plan for/demonstrate setting a table for a specified occasion, which may include but not be limited to the selection and placement of tableware for the place setting, adornments to the table, napkin folding, the appropriate etiquette for hostessing, dining, or waiter/waitressing at this table, etc.
| Strand |
Scope |
Source |
| Wellness |
Master |
Elkhorn Public Schools(a) FCS 7.0.4 FCSNS 1.1.6, 8.5.1, 14.1.1 |
|
|
Meal Planning and Preparation
|
|
|
Planning Meals/Menu Courses
The learner will be able to
plan nutritional and appealing meals or individual courses of meals (such as appetizers, salads, soups, entrees. and desserts) that are appropriate for the individual or family, time of day, and occasion.
| Strand |
Scope |
Source |
| Nutrition |
Master |
Elkhorn Public Schools(a) FCS 7.0.1 FCSNS 14.3.1 |
|
Meal Preparation
The learner will be able to
work individually or cooperatively, and using appropriate good management/organizational/food service techniques, demonstrate the preparation and serving of a meal or individual course of a meal, as assigned.
| Strand |
Scope |
Source |
| Food Production |
Master |
Elkhorn Public Schools(a) FCS 7.0.3 FCSNS 1.1.6, 8.5.5, 8.5.6, 8.5.7, 8.5.8, 8.5.9, 8.5.10, 8.5.11 |
|
Culinary Artistry
The learner will be able to
incorporate culinary artistry in the preparation and/or presentation of a meal or individual course of a meal, applying techniques learned in a previous unit on food decorating.
| Strand |
Scope |
Source |
| Food Presentation |
Master |
Elkhorn Public Schools(a) FCS 7.0.3 FCSNS 1.1.6, 2.1.3, 8.5.5, 8.5.6, 8.5.7, 8.5.8, 8.5.9, 8.5.10, 8.5.11 |
|
Cultural Influences
The learner will be able to
identify, research, and/or report on the food and/or dining customs of a country or region of a country, as assigned.
| Strand |
Scope |
Source |
| Wellness |
Introduce |
Elkhorn Public Schools(a) FCS 7.0.5 FCSNS 14.1.1 |
|
Regional & Foreign Foods
The learner will be able to
work individually or cooperatively and use good management/organizational techniques to demonstrate the preparation, serving, and eating of a regional/foreign food or meal, as assigned.
| Strand |
Scope |
Source |
| Food Production |
Introduce |
Elkhorn Public Schools(a) FCS 7.0.3 FCSNS 14.3.3 |
|
Careers
The learner will be able to
identify personal interests, strengths and weaknesses as related to food production and service studies, appropriate opportunities/careers available in this field, and available curriculum offerings to enhance their interests and abilities.
| Strand |
Scope |
Source |
| Careers |
Master |
Elkhorn Public Schools(a) FCS 10.0.4 FCSNS 8.1.1, 8.1.2, 8.1.3 |
|
|
