2006 Mississippi Curriculum Framework: Secondary Culinary and Related Foods Technology. (Program CIP: 20.0401

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Autor/inn/en	Durand, Linda; Early, Lanell; Wood, Becky Jolly
Institution	Mississippi State University, Research and Curriculum Unit; Mississippi Department of Education, Office of Vocational Education and Workforce Development
Titel	2006 Mississippi Curriculum Framework: Secondary Culinary and Related Foods Technology. (Program CIP: 20.0401 - Institutional Food Workers & Admin)
Quelle	(2006), (238 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Vocational Education; Secondary School Curriculum; Time on Task; Competence; Course Objectives; Teaching Methods; Student Evaluation; Technological Literacy; Academic Standards; Job Skills; Federal Legislation; Educational Legislation; State Legislation; Profiles; Scoring Rubrics; Foods Instruction; Cooking Instruction; Mississippi + Suchen Sie Ihr Suchwort? Ausbildung; Berufsbildung; Zeitaufwand; Kompetenz; Teaching method; Lehrmethode; Unterrichtsmethode; Schulnote; Studentische Bewertung; Technisches Wissen; Produktive Fertigkeit; Bundesrecht; Bildungsrecht; Schulgesetz; Landesrecht; Charakterisierung; Profilanalyse; Scoring formulas; Auswertungsbogen; Lebensmittelkunde
Abstract	Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through increased requirements for mastery and attainment of competency as documented through both formative and summative assessments. The courses in this document reflect the statutory requirements as found in Section 37-3-49, Mississippi Code of 1972, as amended (Section 37-3-46). In addition, this curriculum reflects guidelines imposed by federal and state mandates (Laws, 1988, ch. 487, Section 14; Laws, 1991, ch. 423, Section 1; Laws, 1992, ch. 519, Section 4 effective from and after July 1, 1992; Carl D. Perkins Vocational Education Act III, 1998; and No Child Left Behind Act of 2001). Culinary and Related Foods Technology is a two-year classroom and hands-on instructional program that prepares students for employment or continuing education in the foodservice industry. This program of study was written to incorporate the National Restaurant Associations (NRA) ProStart[C] Learning Objectives. Any student who successfully completes this program and the mentoring requirements of the NRA can take the National ProStart[C] Certificate of Achievement exam. This is a national certification program recognized throughout the food service industry. Culinary and Related Foods Technology I is the first year of the program. Food preparation techniques covered in the first year are breakfast foods, dairy, sandwiches, salads, garnishes, fruits, and vegetables. Management skills emphasized are basic customer service, food safety and sanitation, workplace safety and security, culinary basics, equipment, nutrition, human resources, math, and controlling food cost. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA's ServSafe[C] exam to become ServSafe[C] Food Safety certified. As of January 1, 1999, every food service establishment in Mississippi must have a full-time certified food manager employed in order to meet the FDA Food Code requirements. Students are encouraged to take this exam. Culinary and Related Food Technology II is a continuation of the emphasis on management and food preparation. Management topics include marketing, accounting, purchasing, inventory, and advanced customer service. Food preparation techniques covered include potatoes, grains, desserts, baked goods, meat, poultry, seafood, stocks, sauces, and soups. An exploration of culinary history is also included in year two. This program was designed to articulate to postsecondary Food Production, Hotel and Restaurant Management, and Culinary Arts. Appended are: (1) Industry Certifications; (2) Academic Standards; (3) Workplace Skills for the 21st Century; (4) National Educational Technology Standards for Students; and (5) Assessment Rubrics. (Contains 8 footnotes.) (ERIC).
Anmerkungen	Research and Curriculum Unit. Mississippi State University, 103 Russell Street, Starkville, MS 39759. Tel: 662-325-2510; Fax: 662-325-3296; e-mail: info@rcu.msstate.edu; Web site: http://www.rcu.msstate.edu
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10