Learning Objectives |
Notes |
| 1.1 To review the history of the food industry. (COM) |
It is important for students to understand how the past helps to shape the future. Modern food service began in 1793 during the French Revolution. Examine the role of the chefs during that time. Students may research the history and the events that led to the first restaurant being established.
Discuss with the students some of the leaders in the chef profession and why they became well known. What contributions would chefs have to make to become renowned? Students may research some famous chefs in the world today. Eventually, invite a chef as a guest speaker. |
| 1.2 To consider the effects of recent developments in food technology on modern food service. (TL) | Electricity, convenience food, the microwave, and other advances in technology have had a profound effect on the food industry, yet none has replaced the need for skilled cooks. Discuss these issues with students. |
| 1.3 To examine how the menu influences the use of resources in the food industry. |
The menu is important within the food service industry. It is used to determine what jobs need to be done and is a guide to determine the organization of workers.
Students may list functions of the menu in the food industry today. The menu may be used to determine:
|
| 1.4 To examine the significance of the recipe for food preparation. |
List the reasons for using a recipe to prepare food.
Outline the structure of the recipe and explain the following:
|
| 1.5 To examine and compare measurement standards used in the food industry. (NUM) | Students should be familiar with the imperial and metric systems of measurement. Students should understand why familiarity with both systems is necessary. Students must be able to convert recipes using these units (e.g., increasing and decreasing the number of servings). |
| 1.6 To list food establishments in the community. (IL) |
Students should compile a list (e.g., from the telephone book, etc.) of food establishments in the community. Major types of food service establishments include:
|
Learning Objectives |
Notes |
1.7 To understand the role of the food service industry in the community.
|
Discuss how community events might serve to generate revenue in the food sector. What other areas might benefit and in what ways? How might the food industry play a role in the promotion of local events such as fairs, rodeos, homecomings, etc?
How might the class play a role in the promotion of school events such as dessert theatre, academic awards night, international supper, graduation, etc? |
| 1.8 To outline the various roles of food service staff within the industry. (COM) |
Assign staff positions to students. Have them describe each position and list the responsibilities each may have on the job. Some of the staff positions include:
The teacher should identify parts of this module, in consultation with the work placement staff, that may be best taught at the worksite. |
| 1.9 To be aware of the standards of professionalism. (COM) |
A successful employee displays a positive attitude and follows an unwritten behaviour code called professionalism. Discuss with students what it means to be a professional. Listed below are some of the qualities of a professional:
|