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THINKING SKILLS: INTEGRATING LIBRARY RESOURCES WITH LEARNING OBJECTIVES 
Keeley Library     March 19, 2001
Restaurant
Management I
COURSE: 16412
Restaurant Management
STANDARD
NUMBER
CONTENT AND PERFORMANCE
OBJECTIVES
Keeley Library Resources : Click on the Internet Links in the First Column on the Left.
  • Careers 
  • Food Service Management 
  • Graphic Organizers 

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    1.1
    1.2
     
     
     

     

    CONTENT: Career and Educational Opportunities Within the Food Service Industry
    Students will be made aware of educational opportunities  within the food industry and all career opportunities within the trade.
    PERFORMANCE: End products: Organizational Chart and List of Trade Related Schools
    Students will work independently to develop organization charts to demonstrate their understanding of where each member of an organization fits in and the career paths  within an organization for moving up the ladder
  • Food Service Management 
  • Essays 
  • Oral Presentations 
  • Demonstrations
  • Need to add guides for equipment
  • safety 

  •  
    2.1
    2.2
    2.3
    2.4
     

     

    CONTENT: Kitchen Safety
    Students will understand shop rules and regulations, safe use of hand tools, storing and usage of chemicals and cleaning supplies, proper selection and wearing of shop clothing and footwear.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will demonstrate understanding of all shop rules and regulations with the above end products.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Nutrition
  • Domestic Arts (Cleaning, etc.)

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    3.1
    3.2
    3.3
    3.4
    3.5
    3.6
    CONTENT: Food Service Sanitation
    Students will understand and demonstrate knowledge of proper personal hygiene, prevention of food contamination, "danger zone" of food, proper cleaning of hand tools, proper cleaning of stationary equipment, proper cleaning and sanitizing of dish ware and cookware.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will demonstrate understanding of all food sanitation regulations  with the above end products.
  • Food Service Management 

  •    Operating Equipment
  • Essays 
  • Oral Presentations 

  •    Demonstrations
     
     

     

    4.1
    4.2
    4.3
    4.4
    4.5

     

    CONTENT: Proper Use of Stationary Equipment Used in a Food Service Operation
    Students will understand and demonstrate knowledge of the operation of: a deep fat fryer, a flat grill, hand tools, conventional oven, dish washing machine.
    PERFORMANCE: End products: Oral Presentations and Demonstrations
    Students will work independently to demonstrate their understanding of how to properly use all the stationary equipment , 
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
       Need guide for Metric, etc.
     

     

    5.1
     
     
     

     

    CONTENT: Weights and Measurement in Restaurant Management
    Students will understand an demonstrate knowledge of standardized weights and measurements used within the food service industry
    PERFORMANCE: End products: Oral Presentations and Demonstrations
    Students will work independently and in groups to demonstrate their understanding of the units of weights and measurement used in their trade and accurately apply them in situations.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Chemistry

  •    Need guide for Kitchen Chemistry
     
     

     

    6.1
    6.2
     
     
     
     

     

    CONTENT: Methods of Cooking
    Students will understand and demonstrate knowledge of the dry heat
    and mistreat methods of cooking.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently to gain full knowledge  and understanding of the science behind both methods of cooking. and demonstrate their ability to apply the knowledge through following standard recipes. They will learn how to use thermometers, calibrate ovens, and judge doneness of finished product.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

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    7.1
    7.2
    7.3
     
     
     
     

     

    CONTENT: Salads, Salad Dressings and Marinades
    Students will be made aware of the different types of salads, and will learn how to prepare different types of salads, dressings and marinades.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,  Both teachers and students will evaluate the final products. They will keep records of their concoctions and independently write a finished recipe for each of their original products. 
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects
  • Rubrics
  • Journals

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    8.1
    8.2
    8.3
     
     
     
     

     

    CONTENT: Preparation of Stocks and Soups
    Students will be made aware of how to prepare meat, poultry and fish stocks, and how to prepare thin soups and thick soups
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes, Both teachers and students will evaluate the final products. They will keep records of their concoctions and independently write a finished recipe for each of their original products.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
    9.1
     
     
     

     

    CONTENT: Thickening Agents
    Students will be aware of how to identify and prepare thickening agents.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently in learning about thickening agents, preparing them and using them to thicken soups and sauces in accordance with standardized recipes. 
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects
  • Journals

  •  

     

     

    10.1
    10.2
    10.3
    10.4
     
     

     

    CONTENT: Sandwiches
    Students will be aware of the components of sandwiches
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes, They will use their knowledge to create an original sandwich product. They will keep records of what they used in the sandwich, and how to construct, and independently write a standard  recipe for their concoction.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects
  • Rubrics
  • Journals

  •  

     
     
     
     

     

    11.1
     
     
     
     
     
     
     
     

     

    CONTENT: MEAT PREPARATION
    Students will be made aware of how to prepare meat.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,  Both teachers and students will evaluate the final products. They will keep records of their concoctions and independently write a finished recipe for each of their original products. Students will evaluate finished products by comparing them  to the standards set forth in their textbooks, lectures, and demonstrations.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

  •  

     
     
     

     

    12.1
     
     
     
     

     

    CONTENT: POULTRY PREPARATION
    Students will be made aware of how to prepare various poultry dishes.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,    Teachers  will evaluate finished products by comparing them  to the standards set forth in their textbooks, lectures, and demonstrations.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

  •  

     
     
     
     

     

    13.1
     
     
     
     
     

     

    CONTENT: SEA FOOD PREPARATION
    Students will be made aware of how to prepare various fin fish and shellfish dishes.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,    Teachers  will evaluate finished products by comparing them  to the standards set forth in their textbooks, lectures, and demonstrations.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

  •  

     
     
     
     
     

     

    14.1
    14.2
    14.3
    14.4
     

     

    CONTENT: STARCHES
    Students will understand and demonstrate the ability to  identify different starches, prepare various potato dishes, prepare various pasta dishes, and prepare various rice dishes
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,    Teachers  will evaluate finished products by comparing them  to the standards set forth in their textbooks, lectures, and demonstrations.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

  •  

     
     
     
     

     

    15.1
    15.2
    15.3.
    15.4
     

     

    CONTENT: PRODUCE
    Students will understand and demonstrate the ability to  identify different fruits and vegetables, properly wash and store, cut,  cook 
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently while learning about their product. They will work in groups to prepare products for consumption in accordance with standard project recipes,    Teachers  will evaluate finished products by comparing them  to the standards set forth in their textbooks, lectures, and demonstrations
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
  • Group Projects

  •  

     
     
     
     

     

    16.1
    16.2
    16.3
     
     
     

     

    CONTENT: DINING ROOM SERVICE
    Students will be aware of how to set up dining rooms for service, how to serve customers in the American style and how to bus tables.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently and  in groups in setting up the dining room  and serving and bussing tables. Students will be evaluated by both teachers  and customers based upon the standards set forth in their textbooks, lectures, and demonstrations and the quality of service provided to out paying customers.
  • Food Service Management 
  • Essays 
  • Oral Presentations 

  •    Demonstrations
     
     
     

     

    17.1
    17.2
    17.3
    17.4
    17.5
    17.6
    17.7
    17.8

     

    CONTENT: WORK READINESS SKILLS
    Students will understand and demonstrate being punctual, good attendance, being responsible, working well with others, ability to accept constructive criticism, ability to follow rules and regulaltions, ability to follow instructions, and persistence.
    PERFORMANCE: End products: Essays, Oral Presentations and Demonstrations
    Students will work independently in both learning and demonstrating their skills. . Students will be evaluated by both teachers  and customers based upon the standards set forth in their textbooks, lectures, and demonstrations and the quality of service provided to out paying customers.

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    Jane Constant, Reference Librarian
    Keeley Library, B.M.C.Durfee High School of Fall River
    September, 1978  to  June, 2001