Welcome to week #6! This week students will be working on two very important standards.
Students will be wrapping up their knowledge about the following standard:
Standard: HOSP-ICA-4
Practice proper contaminant prevention measures as it relates to food preparation in the commercial kitchen.
Essential Question: How can food be contaminated and what steps can be put in place to prevent contamination.
This final review is designed to help improve scores on this weeks common assessment of chapter's 1 and 2.
This week will also introduce the new standard:
Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as, but not limited to: Chef,
Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector.
Students will be wrapping up their knowledge about the following standard:
Standard: HOSP-ICA-4
Practice proper contaminant prevention measures as it relates to food preparation in the commercial kitchen.
Essential Question: How can food be contaminated and what steps can be put in place to prevent contamination.
This final review is designed to help improve scores on this weeks common assessment of chapter's 1 and 2.
This week will also introduce the new standard:
Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as, but not limited to: Chef,
Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector.