Completion of Specific Achievement Goals

9th grade specific 2008-2009



Safety:

Cuts,burns, choking.

Identify potential dangers.

Identifying hazardous materials.

Recognize evacuation plan for culinary.

Perform safety guards on mixers and slicers.

Location of shop fire equipment.

Lifting of objects.





Theory:

Personal Hygiene

Explain employment oppuortunities in the culinary trade.

Understand expectations in the culinary trade.

Identify basic weights and measures.

Equipment identification.

Understand kitchen knive and nomenclature.





Skill:

Demonstrate basic hand tool use.

Perform cafeteria production daily.

Understand use of convenience foods.

Perform proper sanitation of entire facility.

Operate basic kitchen.





 End of Phase 3

Setting up work staion.

Guiding hand.

Knife skills.

Tool Identification.

Home Project: Cake w frosting, top and bottom border,one flower.

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