3. Student Learning Map

  • Topic:Food Preparation and Presentation
  • Subject(s):Vocations
  • Days:48
  • Grade(s):6, 7, 8
Key Learning:

Learning basic food preparation and presentation skills will help achieve success in the food service industry.

Unit Essential Question(s):
 
 

What skills are necessary for success in the food service industry?

   
Concept:

Time Management Skills

Concept:

Basic Food Preparation Techniques

Concept:

Food Presentation Techniques

Lesson Essential Question(s):

How does a well planned kitchen assist in time management?

(ET)
Lesson Essential Question(s):

How are weighing and measuring skills used in food preparation?

(A)

How are knife skills used in food preparation?

(ET)

How are cooking techniques used in food preparation?

(A)
Lesson Essential Question(s):

How does the ability to select, store and prepare foods aid in food presentation?

(ET)

How will a variety of flavors, colors, textures, shapes, sizes and temperature make a menu more pleasing?

(ET)

What are ways you can demonstrate creative skills for serving pleasing foods?

(ET)
How do you serve and garnish foods in a pleasing manner?  (A)
Concept: Table setting and Etiquette
Concept:
Concept:
Lesson Essential Question(s):

What is etiquette and why is it important?  (A)
What is a basic and formal place setting?  (A)
What are the different types of table service?  (A)
Lesson Essential Question(s):
Lesson Essential Question(s):
Vocabulary:

Vocabulary:

Additional Information:

Resources:

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Acquisition Lesson:

Extending Thinking Lesson:

Vocabulary Report

  • Etiquette -
  • Aesthetically pleasing -
  • Formal -
  • Dovetailing -
  • Food Selection -
  • Casual -
  • Production Schedule -
  • garnishing -
  • Time Management -
  • Texture -
  • Cover -
  • Work Triangle -
  • Variety of flavors -
  • Flatware -
  • Garde Manger -