Scope & Sequence

• Level I
• Level 2
• Level 3
• Level 4

Level I

Technical Units

Subject	Hours
FOLLOW SAFETY PROCEDURES	45
FOLLOW SANITATION PROCEDURES	45
DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY	45
DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS	45
FOLLOW STANDARDIZED RECIPES	45
PREPARE SALADS, FRUITS, AND SALAD DRESSINGS	45
PREPARE POULTRY	45
PERFORM “FRONT- OF- THEHOUSE” OPERATIONS	45

 

Academic Units

Subject	Hours
College Prep English 1	English (4)
Algebra I	Math (3)
Biology	Science (3)
Civics	Humanities (3)
Foreign Language I (recommend)	Other

 

Level 2

Technical Units

Subject	Hours
FOOD PREPARATION SAFETY	45
PURCHASING, RECEIVING AND STORAGE PROCEDURES	45
DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT	40
DEMONSTRATE KNOWLEDGE OF BEVERAGES	50
PROPERLY ADD SEASONINGS TO FOODS	50
IDENTIFY PREPARE AND COOK MEATS	40
DEMONSTRATE SKILL IN BASIC BAKING PRACTICES	45
PERFORM DINING ROOM SERVICE	45

 

Academic Units

Subject	Hours
College Prep English II	English (4)
Algebra II	Math (3)
Chemistry	Science (3)
U.S. History	Humanities (3)
Foreign Language II (recommended)	Other

 

Level 3

Technical Units

Subject	Hours
IDENTIFY THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)	45
DEMONSTRATE KNOWLEDGE OF NUTRITION	35
PREPARE BREAKFAST FOODS	35
PREPARE VEGETABLES AND FRUITS	55
PREPARE STOCKS, SOUPS AND SAUCES	55
PREPARE SEAFOOD	45
PERFORM INSTITUTIONAL FOOD SERVICE PROCEDURES	45
DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER	45

 

Academic Units

Subject	Hours
College Prep English III	English (4)
Geometry	Math (3)
Physics	Science (3)
World History	Humanities (3)

 

Level 4

Technical Units

Subject	Hours
PEST CONTROL MANAGEMENT	45
DEMONSTRATE SKILL IN GARDE MANGE ’	45
PREPARE PASTA AND RICE	45
PREPARE CHEESE	45
PREPARE INTERNATIONAL CUISINE	45
PERFORM BASIC MATHEMATCAL FUNCTIONS RELATED TO FOODSERVICE OPERATIONS	45
PLAN AND COST MENUS	45
DEMONSTRATE SKILLS IN ADVANCED BAKING PRACTICES	45

 

Academic Units

Subject	Hours
College Prep English IV	English (4)