# Hospitality and Tourism – Safety and SanitationCurriculum Maps

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Hospitality and Tourism Curriculum Map - Culinary (PDF)

CTE Course/Unit

CTE Concepts or Applications

Embedded Math Concepts

Middle School Common Core Math Standards

High School Common Core Math Standards

Pie;
Cake;
Sweet dough;
Custard/pies;

Formula conversion;
Ingredient;
Mise en place;
Yield;
Weights and measures;
Oven management

Tables;
Conversions;
Proportions;
Formula;
Fractions;
Area (sheet cake);
Units of measurement;
Intervals

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.RP.1; 6.RP.2; 6.RP.3; 7.RP.1; 7.RP.2; 7.RP.3; 6.NS.1; 6.EE.2; 7.NS.2; 7.NS.3; 6.EE.2; 7.EE.1; 7.EE.2; 6.G.1; 6.G.2; 6.G.3; 7.G.1; 7.G.4; 7.G.6

A.APR.1; A.APR.7; N.RN.3; N.Q.1; A.REI.1; A.REI.2; G.GPE.7; G.MG.2

Inventory

Analyze amount of product on hand, what is needed, ordering, etc.

Math operations;
Problem solving;
Accuracy;
Cost;
Decimals;
Charts

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.5; 7.NS.2; 7.NS.3; 6.EE.2; 6.EE.3; 6.SP.4; 6.SP.5; 7.SP.2; 7.SP.3; 7.SP.4; 8.SP.3; 8.SP.4

A.APR.1; A.APR.7; N.RN.3; N.Q.1; N.Q.2; N.Q.3; S.ID.6; S.IC.1; S.IC.2; S.IC.3; S.IC.4; S.IC.5; S.IC.6; S.ID.1

Safety and sanitation

Safety and sanitation;
Cleaning solutions;
Food safety;
Determine temperature control

Tables;
Graphs;
Ratio/proportion;
Percent;
Exponential growth;
Patterns

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.RP.1; 6.RP.2; 6.RP.3; 7.RP.1; 7.RP.2; 7.RP.3; 6.RP.2; 6.RP.3; 7.EE.2

A.APR.1; A.APR.7; N.RN.3; N.Q.1; G.MG.3

Yield testing

Breakdown;
Carcass to retail cuts

Fractions;
Percents;
Decimals;

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.1; 6.EE.2; 7.NS.2; 7.NS.3; 6.NS.2; 6.NS.3; 6.NS.5; 6.RP.2; 6.RP.3; 7.EE.2

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Reading of measurement equipment

Fractions;
Percent;
Decimals;

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.1; 6.EE.2; 7.NS.1; 7.NS.2; 7.NS.3; 6.NS.5; 6.RP.2; 6.RP.3; 7.EE.2

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Checks/balances

Give change

Tax

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3; 6.NS.5; 7.NS.2; 7.NS.3

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Basic stocks;
Roasting;
Grilling

Sauce making;
Grill set-up;
Rotisserie

Temperature C to F;
Hi to low;
Heat variation factors;
Measuring liquids with large units

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Dough making;
Basic pastry

Dough making;
Baking technique;
Poaching;
Dip frying

Time keeping (units);
Precise measurement

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Beverage service

Determine yield;
Collect ingredients;
Measure amounts;
Create drink

Yield division;
Measurement

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Tableside cookery

Find recipes;
Determine yield;
Collect ingredients and prep;
Measure crate

Yield division;
Measurement

6.NS.2; 6.NS.3; 7.NS.1; 7.EE.3

A.APR.1; A.APR.7; N.RN.3; N.Q.1

Equipment ID;
Steps of service;
Terms

Setting dining room and side stand

Determine equipment needed;
Place equipment

Front of house position/organization