Keeley Library March 19, 2001
Management I
| THINKING
SKILLS: INTEGRATING LIBRARY RESOURCES WITH
LEARNING OBJECTIVES
Keeley Library March 19, 2001 |
|
Management I |
|
Restaurant Management |
NUMBER |
OBJECTIVES |
| Keeley Library Resources : Click on the Internet Links in the First Column on the Left. | ||
|
|
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 |
|
|
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. |
|
Demonstrations
|
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. |
|
Operating Equipment 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 , |
|
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. |
|
Demonstrations 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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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. |
|
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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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. |
|
Demonstrations
|
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 |
|
Demonstrations
|
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. |
|
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. |
Return to Making
the Library Work for YOU Home Page
Return
to Teacher Pages
Return
to Critical Thinking
Return to
Thinking Skills: Integrating Library Resources With Learning Objectives
Return
to History Resources List
Jane Constant, Reference Librarian
Keeley Library, B.M.C.Durfee High School
of Fall River
September, 1978 to June, 2001