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CAREER TECHNICAL EDUCATION

MODEL CURRICULUM STANDARDS

FOOD SERVICE AND HOSPITALITY CAREER PATHWAY

 

CAREER PREPARATION STANDARDS

 

Personal skills

Interpersonal skills

Thinking and Problem-solving skills

Communication skills

Occupational Safety skills

Employment Literacy skills

Technology Literacy skills

 

HOME ECONOMICS RELATED OCCUPATIONS STANDARDS

 

Dignity of Work

Employer and Employee Relations

Disability Facilitation

Business Management

Team building and Leadership

Life Management

Transferability

 

CAREER PATH CLUSTER STANDARDS

 

Food service and Hospitality industry standards

Safety regulations and Emergency procedures

Operational procedures

Nutrition

Sanitation and Food handling

Tools, utensils, appliances and equipment

Customer relations

Entrepreneurship

Cost and profitability analysis

Standardized recipes and measurements

CHAMP/Culinary Arts Grading Policy

 

90-100%    A

80-89%      B

70-79%      C

60-69%      D

0-59%        F

 

The percentage breakdown is as follows:

 

10%   Teamwork

 

20%    Participation

 

15%    Attitude and Professionalism

 

15%   Class work

 

20%    Quizzes and Tests

 

20%    Major Project

 

CLASS POLICIES AND PROCEDURES

 

  • There will be OCCASIONAL homework.

  • YOU are responsible for asking me what was missed if you are absent and it must be the DAY YOU RETURN TO SCHOOL.

  • Keep your notes organized and up to date - you will need it for quizzes and tests. NO sharing of notes on quiz/test days.

  • Sign in on time, be present, and participate. Your involvement in class by asking questions and responding during discussions directly affect your participation and professionalism percentages of your grade. Prepare yourself for note-taking during lectures and demonstrations.

ON FOOD LAB DEMONSTRATION DAYS

  • Have your mise en place worksheet/standardized recipes

  • Be prepared to take notes during Food Lab Demonstration days

  • Assessment option 1: written quiz

  • Assessment option 2: video-recorded execution of food lab

Late work Policy

  • All essays, written projects, and online projects can be turned in late only within the respective semester that it is assigned.

  • Work will not be accepted after the semester has ended.

  • All late work will have 5% deducted from the assignment each day it is late. Deductions will stop once the assignment's total deductions reach 10%. For example; If an assignment is turned in 20 or more days late, the highest score the assignment can receive is 10% if it's turned in before the end of the semester.

  • The deduction will not exceed a grade of 10% if turned in before the end of the semester.

  • Test and quizzes can be made up only if the absence is excused.

OUR GOLDEN RULE IS THIS:

ALWAYS TREAT ONE ANOTHER WITH DIGNITY AND RESPECT.

TREAT YOUR KITCHEN CLASSROOM WITH DIGNITY AND RESPECT.

TREAT YOURSELF WITH DIGNITY AND RESPECT.

 

CHAMP 1/ Culinary Arts

Prerequisites: None

Grade level 9-11

 

OBJECTIVE: This year-long course is designed to inspire students to explore the exciting world of Culinary Arts: career opportunities; fundamentals of food preparation and presentation; kitchen safety and sanitation; nutrition; menu development; event planning; customer service and entrepreneurship.

 

STUDENTS WILL:

 

Become more effective communicators through daily, professional interactions with the instructor, peers and their community at large.

 

Work collaboratively through class work in kitchen teams thereby developing an ability to work effectively with diverse personalities, skill levels and talents.

 

Be self-directed learners by taking responsibility for their own success in the classroom on a daily basis.

 

Become better information processors through challenging curriculum that invites problem-solving and critical thinking skills.

 

Become positive contributors to society by gaining an understanding of the global impact of food production, distribution and consumption and our role as consumers.

 

FOUNDATIONS STANDARDS MET:

 

Academic: Math, English, Science

 

Communications: students will understand how to use career information and begin to manage personal career plans.

 

Problem-solving and Critical Thinking: students will understand how to create alternative solutions by using critical and creative thinking skills, logical reasoning, analytical thinking and problem solving strategies.

 

Health and Safety: students will understand health and safety policies, procedures and practices including the use of tools and equipment.

 

Responsibility and Flexibility: students will understand the behaviors that demonstrates responsibility and flexibility in personal, workplace and community settings.

 

Leadership and Teamwork: students will understand the key concepts of team and individual decision-making, the benefits of group diversity and effective conflict resolution.

 

Technical Knowledge and Skill: students will gain a basic understanding of skills and essential knowledge common to the Food Service and Hospitality career pathway.  They will demonstrate and apply these skills and concepts.

CHAMP 1

Course Syllabus: Fall Semester 2020

Chef Instructor: Mr. Manzon

 

Week 1 (8/17 - 8/21)

  • Class Introduction

  • Syllabus Review

  • Distance Learning expectations

  • Google classroom

  • Rules of engagement for CHAMP distance learning

 

Week 2 (8/24 - 8/28)

  • Writing prompt

    • What are your expectations in CHAMP 1?

    • Why are you taking CHAMP 1?

    • What skills would you like to learn?

  • Intro to Culinary Arts Pretest

 

Week 3 (8/31 - 9/4)

  • Lecture - Safety & Sanitation: Personal Hygiene and Cross Contamination

  • Hand washing activity

  • Start building vocabulary list

 

Week 4 (9/7 - 9/11) Mon - Labor Day

  • Lecture - Safety & Sanitation: Temps, Facilities, and Storage

  • Safety & Sanitation Quiz

  • What is “mise en place”

  • Lecture - Mise en place worksheet

 

Week 5 (9/14 - 9/18)

  • Lecture: Functions of Food Service Equipment and Tools

  • Utensils ID Quiz

 

Week 6 (9/21 - 9/25)

  • Lecture: Baking basics - Cookies

  • Food Lab: Cookies

  • Review

 

Week 7 (9/28 – 10/2)

  • Lecture: Quick breads

  • Food Lab: muffins

  • Food Lab: biscuits

 

Week 8 (10/5 - 10/9)

  • Lecture: Yeast breads

  • Food Lab: Pizza dough/Pizza!

 

Week 9 (10/12 - 10/16) Mon - No School; Fri - End of 1st Quarter

  • Lecture: Pies

  • Food Lab: Peach Cobbler

 

Week 10 (10/19 - 10/23)

  • Lecture: Tarts

  • Food Lab: Tart dough

 

Week 11 (10/26 - 10/30)

  • Lecture: Puff pastry

  • Food Lab: Tarte Tatin

 

Week 12 (11/2 - 11/6)

  • Lecture: Cakes

  • Food Lab: Bake Cakes

 

Week 13 (11/9 - 11/13) Wed - Veteran’s Day (No School)

  • Lecture: Buttercream and Ganache

  • Food Lab: Buttercream and Ganache

 

Week 14 (11/16 - 11/20)

  • Lecture: Cake Building

  • Lab: Build Cakes

 

Week 15 (11/23 - 11/27) Wed - Fri, Thanksgiving Break (No School)

  • Lecture: European Tortes

  • Food lab: Flourless chocolate torte

 

Week 16 (11/30 – 12/4)

  • Lecture: Food Cost

  • Food Cost Worksheet

 

Week 17 (12/7 - 12/11)

  • Lecture: Standardized Recipe

  • Standardized Recipe Worksheet

 

Week 18 (12/14 – 12/18) Fri, End of 4th Quarter/1st Semester

  • Review Baking Fundamentals

  • Baking Fundamentals Test

CHAMP 2/ Culinary Arts

Prerequisites: CHAMP 1 or Equivalent Class

Grade level 10-12

 

OBJECTIVE: This year-long course is designed to inspire students to explore the exciting world of Culinary Arts: career opportunities; fundamentals of food preparation and presentation; kitchen safety and sanitation; nutrition; menu development; event planning; food-cost & control; customer service and entrepreneurship.

 

STUDENTS WILL:

 

Become more effective communicators through daily, professional interactions with the instructor, peers and their community at large.

 

Work collaboratively through class work in kitchen teams thereby developing an ability to work effectively with diverse personalities, skill levels and talents.

 

Be self-directed learners by taking responsibility for their own success in the classroom on a daily basis.

 

Become better information processors through challenging curriculum that invites problem-solving and critical thinking skills.

 

Become positive contributors to society by gaining an understanding of the global impact of food production, distribution and consumption and our role as consumers.

 

FOUNDATIONS STANDARDS MET:

 

Academic: Math, English, Science

 

Communications: students will understand how to use career information and begin to manage personal career plans.

 

Problem-solving and Critical Thinking: students will understand how to create alternative solutions by using critical and creative thinking skills, logical reasoning, analytical thinking and problem solving strategies.

 

Health and Safety: students will understand health and safety policies, procedures and practices including the use of tools and equipment.

 

Responsibility and Flexibility: students will understand the behaviors that demonstrates responsibility and flexibility in personal, workplace and community settings.

 

Leadership and Teamwork: students will understand the key concepts of team and individual decision-making, the benefits of group diversity and effective conflict resolution.

 

Technical Knowledge and Skill: students will gain a basic understanding of skills and essential knowledge common to the Food Service and Hospitality career pathway.  They will demonstrate and apply these skills and concepts.

CHAMP 2

Course Syllabus: Fall Semester 2020

Chef Instructor: Mr. Manzon

WEEK 1 (8/17 - 8/21)

Welcome Back!

  • What to expect this year

  • Review Syllabus

WEEK 2 (8/24 - 8/28)

  • Review Standardized recipe worksheet

  • Review Food cost worksheet

WEEK 3  (8/31 - 9/4)

  • Lecture: Building Flavor Profiles

  • Identify Flavor Profile combinations in everyday meals

 

WEEK 4 (9/7 - 9/11) Mon - Labor Day

  • Lecture: Knife Skills

  • Food Lab: Knife cuts


 

WEEK 5 (9/14 - 9/18)

  • Review: Cooking Methods

  • Food Lab: Moist Heat

 

WEEK 6 (9/21 - 9/25)

  • Review: Cooking Methods

  • Food Lab: Dry Heat


 

WEEK 7 (9/28 – 10/2)

  • Assessment: Cooking Methods

  • Dry Heat/Moist Heat

  • Composed dish

 

WEEK 8 (10/5 - 10/9)

  • Lecture: French/European

  • Bouillabaisse

  • Cassoulet

WEEK 9 (10/12 - 10/16) Mon - No School; Fri - End of 1st Quarter

  • Lecture: Middle-Eastern

  • Kofta

  • Tabbouleh

WEEK 10 (10/19 - 10/23)

  • Lecture: Indian

  • Chicken Tikka Masala

  • Naan

 

WEEK 11 (10/26 - 10/30)

  • Lecture: Chinese

  • Kung Pao Chicken

  • Char Siu Bao

 

WEEK 12 (11/2 - 11/6)

  • Lecture: Southeast-Asian (Thai)

  • Pad Thai

  • Larb

 

WEEK 13 (11/9 - 11/13) Wed - Veteran’s Day (No School)

  • Lecture: Southeast-Asian (Vietnamese)

  • Pho

  • Banh mi

 

WEEK 14 (11/16 - 11/20)

  • Lecture: Southeast-Asian (Indonesian)

  • Rendang

  • Nasi Goreng

 

WEEK 15 (11/23 - 11/27) Wed - Fri, Thanksgiving Break (No School)

  • Review: Cuisines

  • Spice Trade

WEEK 16 (11/30 – 12/4)

  • Lecture: Southeast-Asian (Filipino)

  • Sinigang

  • Adobo

 

WEEK 17 (12/7 - 12/11)

  • Lecture: Japanese

  • Sushi

  • Cold Soba

WEEK 18 (12/14 – 12/18) Fri, End of 4th Quarter/1st Semester

  • Semester Final Review

  • Semester Final Exam

 

CHAMP 3/ Culinary Arts

Prerequisites: CHAMP 1 or Equivalent Class and CHAMP 2

Grade level 11-12

 

OBJECTIVE: This year-long course is designed to inspire students to explore the exciting world of Culinary Arts: career opportunities; fundamentals of food preparation and presentation; kitchen safety and sanitation; nutrition; menu development; event planning; food-cost & control; customer service and entrepreneurship.

 

STUDENTS WILL:

 

  • Become more effective communicators through daily, professional interactions with the instructor, peers and their community at large.

 

  • Work collaboratively through class work in management teams thereby developing an ability to work effectively with diverse personalities, skill levels and talents.

 

  • Be self-directed learners by taking responsibility for their own success in the classroom on a daily basis.

 

  • Become better information processors through challenging curriculum that invites problem-solving and critical thinking skills.

 

  • Become positive contributors to society by gaining an understanding of the global impact of food production, distribution and consumption and our role as consumers.

 

FOUNDATIONS STANDARDS MET:

 

  • Academic: Math, English, Science

 

  • Communications: students will understand how to use career information and begin to manage personal career plans.

 

  • Problem-solving and Critical Thinking: students will understand how to create alternative solutions by using critical and creative thinking skills, logical reasoning, analytical thinking and problem solving strategies.

 

  • Health and Safety: students will understand health and safety policies, procedures and practices including the use of tools and equipment.

 

  • Responsibility and Flexibility: students will understand the behaviors that demonstrates responsibility and flexibility in personal, workplace and community settings.

 

  • Leadership and Teamwork: students will understand the key concepts of team and individual decision-making, the benefits of group diversity and effective conflict resolution.

 

  • Technical Knowledge and Skill: students will gain a basic understanding of skills and essential knowledge common to the Food Service and Hospitality career pathway.  They will demonstrate and apply these skills and concepts.

CHAMP 2

Course Syllabus: Fall Semester 2020

Chef Instructor: Mr. Manzon

WEEK 1 (8/17 - 8/21)

Welcome Back!

  • What to expect this year

  • Review Syllabus

WEEK 2 (8/24 - 8/28)

  • Review Standardized recipe worksheet

  • Review Food cost worksheet

WEEK 3  (8/31 - 9/4)

  • Lecture: Building Flavor Profiles

  • Identify Flavor Profile combinations in everyday meals

 

WEEK 4 (9/7 - 9/11) Mon - Labor Day

  • Lecture: Knife Skills

  • Food Lab: Knife cuts


 

WEEK 5 (9/14 - 9/18)

  • Review: Cooking Methods

  • Food Lab: Moist Heat

 

WEEK 6 (9/21 - 9/25)

  • Review: Cooking Methods

  • Food Lab: Dry Heat


 

WEEK 7 (9/28 – 10/2)

  • Assessment: Cooking Methods

  • Dry Heat/Moist Heat

  • Composed dish

 

WEEK 8 (10/5 - 10/9)

  • Lecture: French/European

  • Bouillabaisse

  • Cassoulet

WEEK 9 (10/12 - 10/16) Mon - No School; Fri - End of 1st Quarter

  • Lecture: Middle-Eastern

  • Kofta

  • Tabbouleh

WEEK 10 (10/19 - 10/23)

  • Lecture: Indian

  • Chicken Tikka Masala

  • Naan

 

WEEK 11 (10/26 - 10/30)

  • Lecture: Chinese

  • Kung Pao Chicken

  • Char Siu Bao

 

WEEK 12 (11/2 - 11/6)

  • Lecture: Southeast-Asian (Thai)

  • Pad Thai

  • Larb

 

WEEK 13 (11/9 - 11/13) Wed - Veteran’s Day (No School)

  • Lecture: Southeast-Asian (Vietnamese)

  • Pho

  • Banh mi

 

WEEK 14 (11/16 - 11/20)

  • Lecture: Southeast-Asian (Indonesian)

  • Rendang

  • Nasi Goreng

 

WEEK 15 (11/23 - 11/27) Wed - Fri, Thanksgiving Break (No School)

  • Review: Cuisines

  • Spice Trade

WEEK 16 (11/30 – 12/4)

  • Lecture: Southeast-Asian (Filipino)

  • Sinigang

  • Adobo

 

WEEK 17 (12/7 - 12/11)

  • Lecture: Japanese

  • Sushi

  • Cold Soba

WEEK 18 (12/14 – 12/18) Fri, End of 4th Quarter/1st Semester

  • Semester Final Review

  • Semester Final Exam

Rizi Manzon

To all CHAMP students; Please log on to Google classroom to get information for Google Meet times and Google Meet code for your respective class. Thank you!

CHAMPs Kitchen 2020

 

CHAMPs Table 2019

 

What's Cookin' Culinary Competition - presented by Mission College

Wilcox CHAMPs Culinary Team

Janki Patel (Left), Caitlin Tedrow (Center), Gurkirat Jindowal (Right)

FCCLA Region 5 Competitive Event First Place Winners - Wilcox CHAMPs Win!

(Bottom left) Vincent Brown - First Place & Best of Show Breads Display

(Top left) Allie Milne 

(Top center) Cole Bay - First Place Culinary Arts (Team event)

(Top right) Mariam Touni - First Place Culinary Arts (Team event)

(Bottom right) Sylvanus Fredson-Cole - First Place Culinary Arts (Team event)

(Bottom center) Marissa Cary - First Place Patisserie

         Success in the New Economy

 

 

CHAMPs Promotional Video 2018

 

CHAMPs Table 2018

 

WilcoxW 400.png

Student Learner Outcomes (SLOs)

BE academically excellent by…

~   Reading, comprehending, and producing a variety of materials in a variety of fields of study.

~   Being self-directed and determined in your educational endeavors.

~   Maximizing the development of your intellectual capacities.

Be a CHARGER citizen who...

~   Actively participates in the community and acts as a caretaker of the environment.

~   Respects diversity.

~   Demonstrates integrity, responsibility, and perseverance.

Be a STRONG critical thinker and communicator who...

~   Demonstrates critical thought.

~   Clearly conveys information and ideas in written and visual form.

~   Speaks with clarity and listens to understand.

Champ 1
Champ 2
CHAMP 3
Chef Instructor Contact Information

Rizi Manzon

Chef Instructor

Culinary Hospitality And Management Program (CHAMP)
 
Wilcox High School
3250 Monroe Street Rm M103
Santa Clara, CA 95051
Work: (408) 423-2479
Calendar
2020-2021 region 5             Officer

Vice President Viktoriya Bannikova

 

    2020-2021 FCCLA       Wilcox Chapter               Officers

Chapter President

Sezen Musa 

 

Chapter Vice President

Kaytlyn Hui 

 

Chapter Secretary

Halle Granlund 

 

Chapter Treasurer

Yuka Murakami 

 

Chapter Historian

Jennifer Klaydman 

 

Chapter Reporter

Thao Tran 

 

Here is the link to the Standards for Work Sample Essay Assignments.

 

Please see Pathway B - Foodservice & Hospitality Standards

 

http://www.cde.ca.gov/ci/ct/sf/documents/hosptourrec.pdf