Culinary Arts Cooperative Vocational Education
COURSE OUTLINE
1. Course Title: Culinary Arts Cooperative Vocational Education
2. CBEDS Title: Food and Hospitality Services
3. CBEDS Number: 4420
4. Job Titles:
Food Service Worker Caterer
Catering Assistant Baker
Pastry Chef Assistant Pastry Chef
Chef Assistant Chef
Food Processing Worker Food Service Manager
5. Course Description:
This Cooperative Vocational Education (CVE) course provides students a combination
of related classroom instruction and paid or unpaid instruction in a business/industry
setting. The importance of on-the-job training as a highly effective means of developing
solid job skills has long been recognized. Students participate in CVE internships that
take place at business/industry sites while they receive related instruction at school. The
purpose of this course is to expand occupational training opportunities by utilizing
existing sites and facilities other than those of the traditional classroom. Each student's
vocational preparation is therefore, jointly planned and supervised with the educator and
the business. This shared responsibility is facilitated through a written Individualized
Training Plan (ITP). The ITP ensures that each intern experiences a progression of
learning activities at the training sites.
6. Objectives:
By the end of this course the student will:
1. Demonstrate professional proficiency in the ServSafe® system of food safety and
sanitation.
2. Recognize and apply appropriate security and safety measures to cerate a safe
work environment.
3. Demonstrate understanding of basic food service operations.
4. Demonstrate leadership and employability skills through effective written and oral
communication; commitment to quality; interpersonal skills; work habits and
attitudes; attendance and punctuality, professionalism and business ethics.
5. Conduct a job search through career research creating a resume and cover
letter, completing a job application and participating in mock interviews.
6. Recognize and act appropriately in response to different personality styles, body
language, generational and cultural differences.
7. Demonstrate competency in professional food preparation and service.
8. Describe interpersonal skills needed to develop effective customer relationships
and overall impact on profitability.
9. Develop individual personal success tools.
Pathway
Recommended
Sequence
Courses
Introductory
Culinary Arts
Skill Building
Advanced Culinary Arts or Baking & Pastry Arts
Advanced Skill Culinary Arts Cooperative
6. Hours: Students receive up to 76 hours of classroom instruction and up to 360 hours of
work-based learning at community classroom/cooperative
vocational education sites.
7. Prerequisites: Advanced Culinary Arts
8. Date (of creation/revision): July 2010
9. Course Outline
COURSE OUTLINE
Upon successful completion of this course, students will be able to demonstrate the following skills necessary for entry-
level employment.
Instructional Units and Competencies
Course
Hours
Model Curr.
Standards
CA
Academic
Content
Standard
s
CAHSEE
I. CAREER PREPARATION STANDARDS
A. Career Planning and Management.
1. Know the personal qualifications, interests, aptitudes,
knowledge, and skills necessary to succeed in careers.
a. Students will identify skills needed for job success
b. Students will identify the education and experience
required for moving along a career ladder.
2. Understand the scope of career opportunities and know the
requirements for education, training, and licensure.
a. Students will describe how to find a job.
b. Students will select two jobs in the field and map out a
timeline for completing education and/or licensing
requirements.
3. Develop a career plan that is designed to reflect career
interests, pathways, and postsecondary options.
a. Students will conduct a self—assessment and explain
how professional qualifications affect career choices.
4. Understand the role and function of professional
organizations, industry associations, and organized labor
in a productive society.
a. Contact two professional organization and identify the
steps to become a member.
5. Understand the past, present and future trends that affect
careers, such as technological developments and societal
trends, and the resulting need for lifelong learning.
a. Students will describe careers in the building trades
construction industry sector.
b. Students will identify work-related cultural
differences to prepare for a global workplace.
6. Know the main strategies for self-promotion in the hiring
process, such as completing job applications, resume
writing, interviewing skills, and preparing a portfolio.
a. Students will write and key a resume, cover letters,
thank you letters, and job applications.
b. Students will participate in mock job interviews.
B. Technology.
1. Understand past, present and future technological advances
as they relate to a chosen pathway.
2. Understand the use of technological resources to gain
access to, manipulate, and produce information, products
and services.
3. Understand the influence of current and emerging
technology on selected segments of the economy.
4. Use appropriate technology in the chosen career pathway.
C. Problem solving and Critical Thinking.
1. Apply appropriate problem-solving strategies and critical
thinking to work-related issues and tasks.
2. Understand the systematic problem-solving models that
incorporate input, process, outcome and feedback
components.
20
Additional
hours are
integrated
throughout
the
course.
Hospitality,
Tourism, &
Recreation
Industry
Sector,
Model
Curriculum
Standards
3.0, 4.0, 5.0,
6.0, 7.0, 8.0,
9.0, 10.0,
10.10
Language
Arts
(8)
R 1.3, 2.6
W1.3, 2.5.
LC 1.4,1.5
,
1.6
LS1.2, 1.3,
(9/10)
R2.1,2.3,
2
W2.5
LC1.4
LS 1.1, 2.3
(11/12)
R2.3
W2.5
LC1.2
Math
(7) NS1.2,
1.7
MR 1.1,1.
3
2.7,2.8, 3.
1
Lang.
Arts
R 8.2.1
(9/10)
R 2.1,
2.3
W2.5
Math
(7)
NS 1.2,
1.3, 1.7
MR 1.1,
2.1, 3.1
3. Use critical thinking skills to make informed decisions
and solve problems.
4. Apply decision-making skills to achieve balance in the
multiple roles of personal, home, work and community
life.
D. Health and Safety.
1. Know policies, procedures, and regulations regarding
health and safety in the workplace, including employers’
and employees’ responsibilities.
2. Understand critical elements of health and safety practices
related to storing, cleaning and maintaining tools,
equipment, and supplies.
E. Responsibility & Flexibility.
1. Understand the qualities and behaviors that constitute a
positive and professional work demeanor.
2. Understand the importance of accountability and
responsibility in fulfilling personal, community, and work-
place roles.
3. Understand the need to adapt to varied roles and
responsibilities.
4. Understand that individual actions can affect the larger
community.
F. Ethics and Legal Responsibilities
1. Know the major local, district, state, and federal regulatory
agencies and entities that affect the industry and how they
enforce laws and regulations.
2. Understand the concept and application of ethical and legal
behavior consistent with workplace standards.
a. Contact a business and obtain a copy of their rules for
employment.
b. Role play difference ethical scenarios.
3. Understand the role of personal integrity and ethical
behavior in the workplace.
G. Leadership and Teamwork.
1. Understand the characteristics and benefits of teamwork,
leadership, citizenship in the school, community, and
workplace settings.
2. Understand the ways in which professional associations,
such as the American Restaurant Assn., the International
Hotel and Restaurant Assn., and other hospitality
associations and competitive career development
activities enhance academic skills, career choices, and
contribute to promote employability.
3. Understand how to organize and structure work
individually and in teams for effective performance and
attainment of goals.
4. Know multiple approaches to conflict resolution and their
appropriateness for a variety of situations in the workplace.
5. Understand how to interact with others in ways that
demonstrate respect for individual and cultural differences
and for the attitudes and feelings of others.
Instructional Units and Competencies
Hours Model Curr.
Standards.
CA
Academic
Standards
CAHSEE
A Required Forms & Procedures
1. Work Permit
2. Training Agreement
3. Wage and Hour Report
4. Supervisor Visit Log
5. Student Evaluation
6. Attendance
2
B. SERVSAFE® Training
1. Providing safe food
2. The Microworld
3. Contamination and Food borne illness
4. The Safe Food Handler
5. Establishing the Foodservice Safety System
6. Purchasing and Receiving Safe Food
7. Keeping Food Safe in Storage
8. Protecting Food in Preparation and Serving
9. Sanitary Facilities and Equipment
10. Cleaning and Sanitizing
11. Organizing a Cleaning Program
12. Integrated Pest Management
13. Accident Prevention and Action for Emergencies
14. Crisis Management
15. Dealing with Sanitation Regulations and Standards
16. Employee Sanitation Training
14
Hospitality,
Tourism, &
Recreation
Industry
Sector, Model
Curriculum
Standards
Health &
Safety
6.2
Technical
Knowledge &
Skills
(Consumer &
Family
Studies)
10.2
10.3
10.7
Demonstration
& Application
11.0
ELA
11-12;
R; 1.1-
1.3, 2.1-
2.6
W; 1.1-
1.5, 1.6,
1.8, 1.9,
2.1-2.6
M. 8-
12;
Algebra
1; 1.0,
4.0-6.0,
9.0,
13.0,
16.0-
18.0,
24.1,
24.3,
25.3
Geom.;
3.0
PS; 6.0,
8.0
(7)NS
1.2, 1.3
(6)P3.3
(10)WA
1.1, 1.2
(8)R2.1
(10)
R2.1
10. Additional recommended/optional items
a. Articulation: None
b. Academic credit: None
c. Instructional strategies:
Methods of Instruction:
1. Lecture
2. Audio Visual Materials
3. Research Readings and Written Presentations
4. Homework Assignments
5. Group & Individual Activities
6. Discussion & Group Dynamics
7. Quizzes, Tests & Final Exam
8. Internet Exploration
9. On-the-Job Training
d. Instructional materials: Text : ServSafe®
, Serving Safe Food, The Educational Foundation
of the National Restaurant Association
e. Certificates: ServSafe®
