foundations of restaurant management culinary...

A Correlation of

Foundations of Restaurant Management

& Culinary Arts

Levels One and Two © 2011

To the

Mississippi Curriculum Framework for

Culinary and Related Foods Technology II

High School

INTRODUCTION

This document demonstrates how well Pearson’s Foundations of Restaurant Management & Culinary Arts, Level One and Two © 2011 meets the objectives of the Mississippi Curriculum Frameworks for Culinary and Related Foods Technology II. Correlation page references are to the Student and Teacher’s Edition and are cited at the page level. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant Management & Culinary Art. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience.

• Each Level features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace.

• 21st Century Learning objectives are taught and reinforced throughout the program; critical

thinking and problem solving; communication and collaboration; creativity and innovation; global awareness; and health literacy.

• Curriculum of the ProStart® Program

Certification Students can earn exclusive certificates from the National Restaurant Association that meet Carl Perkins funding requirements. Upon completion of each course, Levels One and Two, students are eligible to take the corresponding exam. Those that pass will receive a certificate of recognition from the National Restaurant Association.

Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011

to the Mississippi Curriculum Framework for

Culinary and Related Foods Technology II High School

Table of Contents Unit 1: Orientation ......................................................................................... 4 Unit 2: Culinary History .................................................................................. 8 Unit 3: Potatoes and Grains............................................................................12 Unit 4: Advanced Customer Service ................................................................15 Unit 5: Desserts and Baked Goods...................................................................17 Unit 6: Culinary Marketing..............................................................................20 Unit 7: Purchasing and Inventory ....................................................................23 Unit 8: Meat, Poultry, and Seafood ..................................................................26 Unit 9: Culinary Accounting Practices ...............................................................29 Unit 10: Stocks, Sauces, and Soups.................................................................32 Unit 11: Customer Communication ..................................................................35 Unit 12: Tourism...........................................................................................37 Unit 13: The Lodging Industry ........................................................................40

SE = Student Edition TE = Teacher’s Edition 3




MISSISSIPPI - CURRICULUM FRAMEWORK FOR CULINARY AND RELATED

FOODS TECHNOLOGY II

Foundations of Restaurant Management & Culinary Arts

(Levels One and Two) © 2011

Unit 1: Orientation Competencies and Suggested Objectives 1. Review school and program policies and procedures. a. Discuss the school handbook and all safety procedures for classroom and building levels.

The following pages may be developed in meeting this standard: LEVEL ONE SE: 154, 157, 163-198, 483 TE: 154, 157, 163-198, 483 LEVEL TWO SE: 34, 47, 56, 59, 418 TE: 34, 47, 56, 59, 418

b. Review program policies in the classroom and the laboratory.

The following pages may be developed in meeting this standard: LEVEL ONE SE: 154, 157, 163-198, 483 TE: 154, 157, 163-198, 483 LEVEL TWO SE: 34, 47, 56, 59, 418 TE: 34, 47, 56, 59, 418

2. Update career/educational plans. a. Revise resume.

LEVEL ONE SE: 741-742 TE: 741-742 LEVEL TWO SE: 774-775

b. Demonstrate effective interviewing skills.

LEVEL ONE SE: 503-505, 509-510, 761-773, 774, 775, 776 TE: 503-505, 509-510, 761-773, 774, 775, 776 LEVEL TWO SE: 779-780

c. Discuss employer expectations.

LEVEL ONE SE: 478-496, 496-497, 498, 499 TE: 478-496, 496-497, 498, 499

3. Demonstrate effective communication skills when dealing with customers. a. List examples of ways to respond to and resolve customer complaints.

LEVEL ONE SE: 644-647, 649, 651 TE: 644-647, 651






FOODS TECHNOLOGY II



b. Demonstrate the skills of effective writing.

LEVEL ONE SE: 432-439, 440, 441, 442, 456 TE: 432-439, 440, 441, 442, 456

c. Demonstrate effective listening and speaking skills.

LEVEL ONE SE: 426-432, 440, 441 TE: 426-432, 440, 441

d. Model proper and courteous telephone skills through demonstration.

LEVEL ONE SE: 429-432, 440 TE: 429-432, 440

e. State guidelines for communicating effectively during and after a crisis.

LEVEL ONE SE: 167-171, 172, 173, 448-449, 811-813 TE: 167-171, 172, 173, 448-449 LEVEL TWO SE: 765-767

f. List examples of innovative ways to attract and keep customers.

LEVEL ONE SE: 617-625, 626, 627 TE: 617-625, 626, 627 LEVEL TWO SE: 454-456 TE: 454-456

g. Demonstrate successful selling techniques.

LEVEL TWO SE: 433-444, 445, 446, 457-465, 466, 467 TE: 433-444, 445, 446, 457-465, 466, 467

4. Demonstrate job retention skills. a. Discuss diversity in the workplace.

LEVEL ONE SE: 447-448, 464-469, 475, 476, 477 TE: 447-448, 464-469, 475, 476, 477

b. Explain a job evaluation and how it relates to career advancement and pay.

LEVEL ONE SE: 528-531, 533, 534, 535 TE: 528-531, 533, 534, 535

c. Model valued professional workplace characteristics.

LEVEL ONE SE: 216-225, 231, 232, 233, 488-492, 496, 497, 498, 499 TE: 216-225, 231, 232, 233, 488-492, 496, 497, 498, 499






FOODS TECHNOLOGY II



Academic Standards E1 Produce writing which reflects increasing proficiency through planning, writing, revising, and editing and which is specific to audience and purpose.

LEVEL ONE SE: 233, 442, 456, 457, 477, 499, 627, 776 TE: 219, 233, 429, 433, 434, 435, 437, 442, 447, 456, 457, 467, 477, 478, 488, 489, 490, 499, 619, 627, 742, 766, 776

E2 Communicate ideas for a variety of school and other life situations through listening, speaking, and reading aloud.

LEVEL ONE SE: 776 TE: 478, 480, 481, 494, 618, 742, 766, 776 LEVEL TWO SE: 467 TE: 434, 467

E3 Read, evaluate, and use print, non-print, and technological sources to research issues and problems, to present information, and to complete projects.

LEVEL ONE SE: 233, 456, 457, 477, 499 TE: 216, 218, 224, 233, 434, 448, 456, 457, 465, 466, 467, 477, 485, 499, 619, 620, 742, 763, 768, 772 LEVEL TWO SE: 467 TE: 437, 441, 459, 460, 462, 463, 467

E4 Work individually and as a member of a team to analyze and interpret information, to make decisions, to solve problems, and to reflect, using increasingly complex and abstract thinking.

LEVEL ONE SE: 233, 477, 499, 627, 651 TE: 216, 233, 433, 465, 448, 465, 466, 477, 478, 481, 485, 488, 490, 494, 499, 509, 529, 618, 619, 627, 651, 763, 765, 766, 767, 768, 772 LEVEL TWO SE: 446, 467 TE: 434, 437, 438, 441, 442, 446, 459, 460, 461, 463, 467

E5 Complete oral and written presentations which exhibit interaction and consensus within a group.

LEVEL ONE SE: 627 TE: 433, 529, 618, 627

E7 Discover the power and effect of language by reading and listening to selections from various literary genres.

LEVEL TWO TE: 680

E8 Read, discuss, analyze, and evaluate literature from various genres and other written material.

LEVEL ONE TE: 772

E9 Sustain progress toward fluent control of grammar, mechanics, and usage of standard English in the context of writing and speaking.

LEVEL ONE SE: 776 TE: 218, 428, 437, 448, 466, 478, 480, 618, 742, 763, 767, 776






FOODS TECHNOLOGY II



E10 Use language and critical thinking strategies to serve as tools for learning.

LEVEL ONE SE: 233, 457, 477, 499, 627, 776 TE: 233, 429, 434, 439, 477, 490, 499, 509, 529, 627, 776 LEVEL TWO SE: 446 TE: 434, 441, 446, 459

Workplace Skills for the 21st Century WP2 Acquires, evaluates, organizes and maintains, and interprets/communicates information, including the use of computers.

LEVEL ONE SE: 456, 457, 627 TE: 434, 437, 456, 457, 509, 620, 627, 765, 772 LEVEL TWO SE: 446 TE: 446

WP3 Practices interpersonal skills related to careers including team member participation, teaching other people, serving clients/customers, exercising leadership, negotiation, and working with culturally diverse.

LEVEL ONE SE: 233, 442, 477, 627, 651, 776 TE: 224, 233, 442, 466, 477, 481, 489, 494, 509, 529, 618, 627, 651, 765, 776 LEVEL TWO SE: 446, 467 TE: 446, 467

WP6 Employs thinking skills including creative thinking, decision making, problem solving, reasoning, and knowing how to learn.

LEVEL ONE SE: 457, 477, 627, 651 TE: 435, 447, 457, 477, 478, 480, 485, 488, 489, 509, 529, 627, 651, 765, 766, 767, 772 LEVEL TWO SE: 465 TE: 434, 435, 465

WP7 Basic Skills: Employs basic academic skills including reading, writing, arithmetic and mathematics, speaking, and listening.

LEVEL ONE SE: 198, 233, 442, 456, 457, 477, 627, 776 TE: 198, 219, 233, 429, 433, 434, 435, 437, 439, 442, 447, 456, 457, 465, 466, 467, 477, 478, 480, 488, 489, 490, 618, 619, 627, 742, 763, 766, 768, 776 LEVEL TWO SE: 467 TE: 435, 437, 438, 442, 460, 462, 467

WP8 Personal Qualities: Practices work ethics related to individual responsibility, integrity, honesty, and personal management.

LEVEL ONE SE: 477, 538 TE: 477, 489, 490






FOODS TECHNOLOGY II



Unit 2: Culinary History Competencies and Suggested Objectives 1. Research the creation of the modern restaurant. a. Trace the history of the foodservice industry and explain its relationship to world history.

LEVEL ONE SE: 14-31, 32, 33 TE: 14-31, 32, 33

b. List famous chefs and note their major accomplishments.

LEVEL ONE SE: Spread following xiii – Emeril Lagasse, 23, 24, 28, 67, 227-229, 792 TE: xxii-1 – Emeril Lagasse, 24, 28, 67, 227-229 LEVEL TWO SE: Spread following xii-xiii – Guy “Guido” Fieri TE: xxii-1 – Guy “Guido” Fieri

2. Explore cuisines of the world. a. Identify global cultures and traditions related to food.

LEVEL TWO SE: 635-661, 662-673, 674-685, 686-687, 693-710, 711-724, 725-737, 738-753, 754-755 TE: 635-661, 662-673, 674-685, 686-687, 693-710, 711-724, 725-737, 738-753, 754-755

3. Explore the history of foodservice in the United States. a. Outline the growth of foodservice throughout the history of the United States.

LEVEL ONE SE: 19, 21, 22-23, 25-27, 31, 32 TE: 19, 21, 22-23, 25-27, 31, 32

b. List historical entrepreneurs who influenced foodservice in the United States.

LEVEL ONE SE: 29 TE: 29

4. Investigate the future of foodservice. a. List current trends in society and explain how they influence the foodservice industry.

LEVEL ONE SE: 25-27 TE: 25-27 LEVEL TWO SE: 571-585, 586-600, 601-613, 614-630, 631, 632, 644, 718 TE: 571-585, 586-600, 601-613, 614-630, 631, 632, 644, 718






FOODS TECHNOLOGY II



b. Categorize and differentiate among the segments of the foodservice industry.

LEVEL ONE SE: 30, 35-46, 50, 51, 52, 53-65 TE: 30, 35-46, 50, 51, 52, 53-65

c. Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry.

LEVEL ONE SE: 30, 67 TE: 30, 67


LEVEL ONE SE: 33 TE: 16, 18, 33, 39, 44, 45 LEVEL TWO SE: 600, 630, 661, 673, 685 TE: 576, 579, 587, 590, 592, 593, 595, 600, 602, 603, 609, 611, 615, 616, 619, 626, 630, 644, 653, 661, 673, 685, 696, 702, 703, 704, 705, 707, 712, 713, 715, 719, 720, 725, 728, 730, 731, 734


LEVEL TWO TE: 606, 644, 680, 693


LEVEL ONE SE: 33 TE: 15, 16, 17, 18, 21, 22, 28, 29, 33, 36, 39, 40, 44, 45 LEVEL TWO SE: 585, 600, 630, 661, 673 TE: 576, 579, 580, 585, 587, 590, 592, 593, 595, 600, 602, 603, 609, 611, 615, 616, 619, 626, 630, 639, 644, 648, 656, 661, 673, 693, 696, 699, 702, 704, 705, 706, 707, 711, 712, 713, 715, 719, 720, 725, 728, 730, 731, 734, 738, 739, 741, 742, 745, 746, 747, 748


LEVEL ONE SE: 33 TE: 15, 16, 21, 22, 28, 29, 33, 36, 39, 40, 44, 45 LEVEL TWO TE: 587, 611, 644, 648, 693, 696, 702, 703, 704, 705, 706, 707, 712, 715, 720, 725, 728, 730, 731, 734, 739, 741, 742, 745, 746, 747, 748


LEVEL TWO TE: 648, 720, 730






FOODS TECHNOLOGY II



E6 Explore cultural contributions to the history of the English language and its literature.

LEVEL TWO SE: 639, 640, 642, 643, 645, 646, 647, 650, 651, 652, 654, 656, 657, 664, 668, 670, 674, 678, 681, 682, 697, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 718, 719, 721, 727, 730, 731, 732, 733, 739, 740, 741, 743, 744, 748, 749, 750 TE: 639, 640, 643, 645, 646, 647, 650, 651, 652, 656, 657, 664, 668, 670, 674, 681, 692, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 719, 720, 727, 730, 739, 740, 743, 744, 748, 749


LEVEL TWO TE: 680


LEVEL TWO TE: 680


LEVEL ONE TE: 28, 36 LEVEL TWO TE: 576, 606, 653, 680, 702, 703, 711, 715, 719, 725, 734, 738, 739, 741


LEVEL ONE SE: 33, 67 TE: 16, 22, 33, 39, 67 LEVEL TWO SE: 585, 587, 600, 630, 632, 661, 685, 687 TE: 577, 579, 591, 609, 619, 623, 699, 702, 706, 707, 713, 728, 742, 745, 746, 748

H1 Explain how geography, economics, and politics have influenced the historical development of the United States in the global community.

LEVEL ONE SE: 19-21, 23, 25-27, 29, 33, 39 TE: 19-21, 23, 25-27, 29, 33, 39 LEVEL TWO SE: 638-639, 642-643, 644-646, 649-650, 652 TE: 638-639, 642-643, 644-646, 649-650, 652, 700

H2 Describe the impact of science and technology on the historical development of the United States in the global community.

LEVEL ONE SE: 26-27, 33 TE: 26-27, 33, 36 LEVEL TWO SE: 578, 580-581, 585, 587-589, 590-598, 599, 600, 605-608, 611, 612, 619-623, 623-624, 628, 629, 630, 631, 632, 648 TE: 578, 580-581, 585, 587-589, 590-598, 599, 600, 605-608, 611, 612, 619-623, 623-624, 628, 629, 630, 631, 632, 648






FOODS TECHNOLOGY II



H3 Describe the relationship of people, places, and environments through time.

LEVEL ONE SE: 16, 17, 18, 19, 20, 23, 24, 28, 29, 32, 33 TE: 15, 16, 17, 18, 19, 20, 23, 24, 28, 29, 32, 33 LEVEL TWO SE: 638-639, 642-643, 644-645, 646, 649-650, 652, 655-656, 663-664, 667-668, 676-678, 681, 696-697, 699-700, 704, 711-712, 715-716, 719, 725-726, 728, 732, 738-740, 743-744, 747-748 TE: 638-639, 642-643, 644-645, 646, 649-650, 652, 655-656, 663-664, 667-668, 676-678, 680, 681, 693, 696-697, 699-700, 704, 711-712, 715-716, 719, 725-726, 728, 732, 738-740, 743-744, 747-748

H4 Demonstrate the ability to use social studies tools (e.g., timelines, maps, globes, resources, graphs, a compass, technology, etc.).

LEVEL ONE SE: 14, 16, 17, 18, 19, 20, 23, 24, 28, 29, 33 TE: 14, 16, 17, 18, 19, 20, 23, 24, 28, 29, 33 LEVEL TWO SE: 638, 642, 645, 650, 653, 655, 663, 668, 673, 675, 677, 680, 685, 687, 696, 700, 704, 712, 716, 719, 726, 729, 732, 739, 740, 743, 747, 755 TE: 638, 642, 645, 650, 653, 655, 663, 668, 673, 675, 677, 680, 685, 687, 696, 700, 704, 712, 716, 719, 726, 729, 732, 739, 740, 743, 747, 755

Workplace Skills for the 21st Century WP1 Allocates resources (time, money, materials and facilities, and human resources).

LEVEL TWO SE: 571-632 TE: 571-632

WP2 Acquires, evaluates, organizes and maintains, and interprets/communicates information, including the use of computers.

LEVEL ONE TE: 18, 36, 37, 40, 44, 45 LEVEL TWO TE: 593, 696, 697, 747


LEVEL ONE SE: 33 TE: 17, 33, 36 LEVEL TWO SE: 661, 673, 685, 687, 710, 724, 737, 753, 755 TE: 639, 643, 653, 654, 656, 661, 673, 680, 687, 693, 696, 697, 698, 699, 700, 702, 703, 704, 705, 706, 710, 712, 713, 715, 716, 719, 720, 721, 724, 725, 726, 728, 729, 730, 731, 734, 737, 738, 739, 740, 741, 742, 743, 745, 746, 747, 748, 753, 755






FOODS TECHNOLOGY II




LEVEL ONE TE: 16, 22, 29, 37, 39 LEVEL TWO TE: 579, 593, 615, 643, 648, 696, 697, 699, 702, 703, 704, 706, 707, 725, 728, 745, 746, 747


LEVEL ONE SE: 33, 67 TE: 16, 18, 33, 39, 44, 45, 67 LEVEL TWO SE: 661, 685 TE: 573, 576, 580, 582, 588, 589, 592, 615, 616, 626, 644, 653, 661, 668, 680, 685, 699, 702, 703, 705, 711, 712, 713, 715, 725, 726, 731, 734, 738, 739, 741, 742, 745, 746, 747, 748


LEVEL ONE SE: 490-491, 538, 845

Unit 3: Potatoes and Grains Competencies and Suggested Objectives 1. Select and store potatoes, grains, legumes, and pasta. a. Outline methods to select, receive, and store potatoes and grains.

LEVEL ONE SE: 584, 603, 682, 704 TE: 584, 603, 682, 704 LEVEL TWO SE: 109-111 TE: 109-111

b. Distinguish between different types of wheat.

LEVEL ONE SE: 701-702 TE: 701-702 LEVEL TWO SE: 520 TE: 520

2. Prepare potatoes. a. Identify and describe various types of potatoes.

LEVEL ONE SE: 578-581, 677-682 TE: 578-581, 677-682 LEVEL TWO SE: 682-683 TE: 682-683






FOODS TECHNOLOGY II



b. Using a variety of recipes and cooking techniques, prepare potatoes.

LEVEL ONE SE: 590-593, 604, 683-689, 690-691, 719, 727 TE: 590-593, 604, 683-689, 690-691, 719, 727 LEVEL TWO SE: 42-43 TE: 42-43

3. Cook legumes and grains. a. Identify and describe the different types of grains and legumes.

LEVEL ONE SE: 677, 692-696, 699-704, 724-725 TE: 677, 692-696, 699-704, 724-725

b. Using a variety of recipes and cooking techniques, prepare grains and legumes.

LEVEL ONE SE: 115, 698-699, 705-708, 709-710, 728, 729 TE: 115, 698-699, 705-708, 709-710, 728, 729 LEVEL TWO SE: 112-113 TE: 112-113

4. Cook pasta and dumplings. a. Identify and describe various types of pasta.

LEVEL ONE SE: 711-714, 720, 721, 722 TE: 711-714, 720, 721, 722

b. Using a variety of recipes and cooking techniques, prepare pasta.

LEVEL ONE SE: 715-718, 720, 721, 722 TE: 715-718, 720, 721, 722


LEVEL ONE SE: 722, 725 TE: 681, 685, 722, 725




LEVEL ONE SE: 691, 710, 722 TE: 681, 691, 694, 696, 698, 710, 712, 720, 722






FOODS TECHNOLOGY II




LEVEL ONE SE: 473-474, 691, 710, 722, 724-725 TE: 691, 694, 696, 698, 710, 720, 722, 724-725


LEVEL ONE SE: 691 TE: 480, 691




LEVEL ONE TE: 681 LEVEL TWO TE: 696


LEVEL ONE SE: 722, 725 TE: 722, 725


LEVEL ONE SE: 691, 710, 716, 722, 725 TE: 688-689, 691, 710, 716, 722, 725


LEVEL ONE SE: 493, TE: 493 LEVEL TW0 SE: 151-156, 175-177 185-189




LEVEL ONE SE: 463-472, 484-487 TE: 592, 681, 684


LEVEL ONE SE: 691 TE: 691, 712, 713, 720






FOODS TECHNOLOGY II




LEVEL ONE SE: 724, 725 TE: 681, 685, 698, 724, 725


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492

Unit 4: Advanced Customer Service Competencies and Suggested Objectives 1. Demonstrate various types of service. a. Demonstrate the similarities and differences among American, French, English, Russian, and self-service styles.

LEVEL ONE SE: 652-655, 666, 667, 668 TE: 652-655, 666, 667, 669

b. Describe and demonstrate tableside preparations such as carving meats and slicing desserts.

LEVEL TWO SE: 558-559

c. Describe traditional service staff, and list the duties and responsibilities of each.

LEVEL ONE SE: 46, 119, 229-230, 661-662, 666, 667 TE: 46, 119, 229-230, 661-662, 666, 667

d. Identify various server tools and the correct way to stock a service station.

LEVEL ONE SE: 663-664, 655-660, 665 TE: 663-664, 655-660, 665

e. Dramatize ways of describing and recommending menu items to guest.

LEVEL ONE SE: 636-637 TE: 636-637

f. Dramatize ways of effectively resolving customer complaints.

LEVEL ONE SE: 644-647, 649 TE: 644-647, 649

2. Demonstrate personal dining etiquette. a. Identify the various types of dining utensils.

LEVEL ONE SE: 655-660 TE: 655-660

b. Demonstrate setting and clearing items properly.

LEVEL ONE SE: 663, 665, 666 TE: 663, 665, 666






FOODS TECHNOLOGY II



Academic Standards A1 Recognize, classify, and use real numbers and their properties.


A2 Recognize, create, extend, and apply patterns, relations, and functions and their applications.

LEVEL ONE SE: 619-625 TE: 664 LEVEL TWO SE: 289, 437

A5 Utilize various formulas in problem-solving situations.

LEVEL ONE SE: 484-487, 670 TE: 230, 670

A8 Analyze data and apply concepts of probability.

LEVEL ONE SE: 621-623

B1 Utilize critical thinking and scientific problem solving in designing and performing biological research and experimentation.

LEVEL ONE TE: 82

E1 Produce writing which reflects increasing proficiency through planning, writing, revising, and editing and which is specific to audience and purpose.

LEVEL ONE SE: 670 TE: 230, 636, 664, 655, 665, 670


LEVEL ONE TE: 655


LEVEL ONE SE: 668, 670 TE: 655, 664, 665, 668, 670


LEVEL ONE SE: 670 TE: 664, 665, 670


LEVEL ONE TE: 216, 230, 309, 319743


LEVEL ONE TE: 636, 725






FOODS TECHNOLOGY II




LEVEL TWO TE: 680


LEVEL ONE SE:670 TE: 636, 655, 670


LEVEL ONE SE: 668, 670 TE: 668, 670


LEVEL ONE SE: 422-440, 443-452 TE: 639, 655


LEVEL ONE TE: 636, 655, 664




LEVEL ONE SE: 670 TE: 636, 655, 664, 670


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492

Unit 5: Desserts and Baked Goods Competencies and Suggested Objectives 1. Demonstrate the preparation of breads. a. Describe the function of common ingredients in baking.

LEVEL TWO SE: 504-507, 511, 512, 513 TE: 504-507, 511, 512, 513

b. Identify yeast breads.

LEVEL TWO SE: 514-517, 521, 522, 523 TE: 514-517, 521, 522, 523






FOODS TECHNOLOGY II



c. Identify quick breads.

LEVEL TWO SE: 524-526, 530, 531, 532 TE: 524-526, 530, 531, 532

d. Prepare quick breads and yeast breads.

LEVEL TWO SE: 517-520, 521, 522, 523, 530, 567 TE: 517-520, 521, 522, 523, 530, 567

2. Demonstrate the preparation of baked goods. a. Discuss the preparation of cakes.

LEVEL TWO SE: 524-527, 530, 531 TE: 524-527, 530, 531

b. Discuss the preparation of cookies.

LEVEL TWO SE: 538-539, 540, 541, 542 TE: 538-539, 540, 541, 542

c. Discuss the preparation of pies.

LEVEL TWO SE: 533-536, 540, 541 TE: 533-536, 540, 541

d. Discuss the preparation of other desserts.

LEVEL TWO SE: 528-529, 536-538, 540, 543-458, 549, 550, 551, 552-559, 559-560, 561, 562 TE: 528-529, 536-538, 540, 543-458, 549, 550, 551, 552-559, 559-560, 561, 562


LEVEL TWO SE: 504, 523, 532 TE: 504, 509, 523, 532


LEVEL TWO SE: 509 TE: 509


LEVEL TWO SE: 504, 509, 513, 564 TE: 504, 509, 513, 564


LEVEL TWO SE: 545, 548 TE: 546, 577






FOODS TECHNOLOGY II




LEVEL TWO SE: 523, 542, 551, 562, 565 TE: 516, 523, 542, 551, 562, 565


LEVEL TWO TE: 502, 516, 573, 576, 578, 581, 609, 611


LEVEL TWO SE: 523, 542, 551, 564, 565 TE: 504, 516, 523, 525, 535, 542, 551, 552, 564, 565


LEVEL TWO SE: 542, 551, 562, 565 TE: 505, 514, 527, 542, 551, 552 562, 565


LEVEL TWO TE: 516


LEVEL TWO TE: 590, 593


LEVEL TWO TE: 516


LEVEL TWO TE: 516


LEVEL TWO SE: 523, 532, 542, 551, 562, 565 TE: 505, 523, 532, 542, 551, 552, 562, 565


LEVEL TWO SE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 147


LEVEL TWO TE: 506






FOODS TECHNOLOGY II




LEVEL TWO SE: 551 TE: 514, 516, 546, 551, 555


LEVEL TWO SE: 551, 565 TE: 505, 506, 551, 565


LEVEL TWO SE: 523, 551, 562, 565 TE: 504, 506, 509, 513, 523, 551, 552, 562, 565


LEVEL ONE SE: 489-492 LEVEL TWO TE: 302

Unit 6: Culinary Marketing Competencies and Suggested Objectives 1. Apply marketing principles to food service. a. Define marketing.

LEVEL TWO SE: 433-445, 446 TE: 433-445, 446

b. Describe market segmentation using demographics.

LEVEL TWO SE: 450-457, 464, 465, 467 TE: 450-457, 464, 465, 467

c. Differentiate between a restaurant promotion and public relations.

LEVEL TWO SE: 459-465, 466, 467 TE: 459-465, 466, 467

2. Develop a menu. a. Define á la carte, table d’hote, California menu, du jour, and cycle menus.

LEVEL TWO SE: 471-474, 492, 493 TE: 471-474, 492, 493

b. Organize the information on a menu.

LEVEL TWO SE: 475-476, 493, 494 TE: 474-476, 493, 494






FOODS TECHNOLOGY II



c. Write and lay out a menu.

LEVEL TWO SE: 476-493, 494, 495, 497 TE: 476-493, 494, 495, 497


LEVEL TWO TE: 484, 485, 486


LEVEL ONE SE: 619-625 TE: 664 LEVEL TWO SE: 289, 437

A6 Communicate using the language of algebra.

LEVEL TWO SE: 486-489, 508-509 TE: 486, 509

A7 Interpret and apply slope as a rate of change.

LEVEL TWO SE: 150, 186, 187, 188


LEVEL TWO SE: 486-491, 545, 548 TE: 546, 577


LEVEL TWO SE: 467, 495 TE: 435, 437, 438, 442, 459, 460, 461, 462, 467, 479, 480, 481, 482, 488, 495


LEVEL TWO TE: 471


LEVEL TWO SE: 446, 467, 495 TE: 435, 437, 438, 442, 446, 451, 456, 459, 460, 463, 467, 471, 479, 481, 484, 485, 495


LEVEL TWO SE: 446, 467, 495 TE: 435, 437, 438, 442, 446, 451, 456, 459, 460, 463, 467, 471, 479, 481, 484, 485, 495


LEVEL TWO TE: 471






FOODS TECHNOLOGY II




LEVEL ONE TE: 636


LEVEL TWO TE: 516


LEVEL ONE TE: 159 LEVEL TWO SE: 310-313


LEVEL TWO SE: 446, 467 TE: 434, 437, 446, 451, 459, 460, 467, 471, 474, 479, 481, 482, 488


LEVEL TWO SE: 158-159, 164-166, 184, 193, 194,


LEVEL TWO TE: 438, 462, 463, 479


LEVEL ONE TE: 123 LEVEL TWO TE: 438, 448, 449, 459, 461, 462, 471, 481

WP4 Applies systems concept including basic understanding, monitoring and correction system performance, and designing and improving systems.

LEVEL TWO TE: 438, 456, 462, 499, 461

WP5 Selects, applies, and maintains/troubleshoots technology.

LEVEL ONE SE 175-183


LEVEL TWO TE: 434, 437, 442, 456, 459, 463, 482, 484, 485, 486, 488


LEVEL ONE TE: 435 LEVEL TWO TE: 435, 437, 438, 442, 462, 463, 479, 480, 482, 484, 485, 486, 488






FOODS TECHNOLOGY II




LEVEL ONE SE: 489-492, 538, 843 TE: 489-492

Unit 7: Purchasing and Inventory Competencies and Suggested Objectives 1. Define the purchasing process. a. Explain the relationship between primary and intermediary sources and retailer.

LEVEL TWO SE: 290-292, 303, 304, 304 TE: 290-292, 303, 304, 304

b. Explain the difference between formal and informal purchasing process.

LEVEL TWO SE: 300-302, 303, 304, 305 TE: 300-302, 303, 304, 305

2. Develop standard ordering procedures. a. Develop a specification list for items based on inventory information.

LEVEL TWO SE: 306-316, 321, 323, 324 TE: 306-316, 321, 323, 324

b. Write purchase orders for items to be purchased.

LEVEL TWO SE: 316-321, 324 TE: 316-321, 324

3. Discuss the decisions to be made when purchasing. a. Explain how production records influence purchasing decisions.

LEVEL TWO SE: 314-316, 322, 323 TE: 314-316, 322, 323

b. List the criteria for selecting appropriate suppliers.

LEVEL TWO SE: 299-300 TE: 299-300

4. Discuss the procedures for receiving, storing, and issuing foods and supplies. a. List proper receiving procedures.

LEVEL TWO SE: 326-328, 339, 341 TE: 326-328, 339, 341

b. Discuss the proper storage procedures for foods and beverages.

LEVEL TWO SE: 329-333, 339-340, 341 TE: 329-333, 339, 341






FOODS TECHNOLOGY II



c. Differentiate between the periodic order and perpetual inventory methods.

LEVEL TWO SE: 333-339, 340 TE: 333-339




LEVEL TWO SE: 286, 331


LEVEL TWO TE: 312

A7 Interpret and apply slope as a rate of change.

LEVEL TWO SE: 150, 186, 187, 188, 319 TE: 150




LEVEL TWO TE: 302, 305, 307, 308, 309, 311, 312, 313, 317, 319, 324, 331, 332, 338


LEVEL TWO SE: 305, 324 TE: 292, 305, 306, 324, 335


LEVEL TWO SE: 305, 324 TE: 290, 292, 305, 307, 308, 311, 312, 313, 317, 319, 321, 324, 332, 334, 342


LEVEL TWO SE: 305, 324 TE: 290, 292, 305, 306, 308, 311, 313, 317, 319, 324, 332, 334, 342


LEVEL TWO TE: 335






FOODS TECHNOLOGY II



E6 Explore cultural contributions to the history of the English language and its literature.

LEVEL TWO SE: 639, 640, 642, 643, 645, 646, 647, 650, 651, 652, 654, 656, 657, 664, 668, 670, 674, 678, 681, 682, 697, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 718, 719, 721, 727, 730, 731, 732, 733, 739, 740, 741, 743, 744, 748, 749, 750 TE: 639, 640, 643, 645, 646, 647, 650, 651, 652, 656, 657, 664, 668, 670, 674, 681, 692, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 719, 720, 727, 730, 739, 740, 743, 744, 748, 749


LEVEL TWO TE: 680


LEVEL ONE TE: 772


LEVEL TWO SE: 305, 324 TE: 305, 324


LEVEL TWO SE: 305, 324, 342. 345 TE: 305, 306, 307, 312, 313, 317, 324, 334, 335


LEVEL TWO SE: I46-156


LEVEL TWO TE: 290, 292, 307, 308, 312, 313, 317, 319, 331, 332


LEVEL TWO SE: 305, 324 TE: 302, 305, 306, 308, 309, 324


LEVEL TWO TE: 290, 321, 331


LEVEL TWO TE: 292, 306, 307, 308, 309, 311, 317, 334






FOODS TECHNOLOGY II




LEVEL TWO SE: 305, 324 TE: 292, 305, 306, 307, 308, 309, 311, 317, 324, 334


LEVEL TWO SE: 305, 324 TE: 290, 302, 305, 307, 308, 309, 311, 312, 324, 331, 332


LEVEL TWO SE: 305 TE: 302, 305

Unit 8: Meat, Poultry, and Seafood Competencies and Suggested Objectives 1. Prepare a quality meat product. a. Describe various kinds of meat.

LEVEL TWO SE: 351, 355-363, 375, 378, 415-418, 419, 420, 421 TE: 351, 355-363, 375, 378, 415-418, 419, 420, 421

b. Outline the federal grading systems for meat.

LEVEL TWO SE: 352-354, 375, 377 TE: 352-354, 375, 377

c. Match various cooking methods with various forms of meat.

LEVEL TWO SE: 364-367, 375-376, 377, 427 TE: 364-367, 375, 377, 427

d. Demonstrate proper procedure for purchasing, storing, and preparing meat.

LEVEL TWO SE: 364-367, 375-376, 377, 427 TE: 364-367, 375, 377, 427

2. Prepare a quality poultry product. a. Describe various kinds of poultry.

LEVEL TWO SE: 351, 380-381, 391, 393, 394, 424 TE: 351, 380-381, 391, 393, 394, 424

b. Outline the federal grading systems for poultry.

LEVEL TWO SE: 379-380, 391, 393 TE: 379-380, 391, 393






FOODS TECHNOLOGY II



c. Match various cooking methods with various forms of poultry.

LEVEL TWO SE: 387-391, 392, 393, 394, 418 TE: 387-391, 392, 393, 394, 418

d. Demonstrate proper procedures for purchasing, storing, and preparing poultry.

LEVEL TWO SE: 381-387, 391-392, 393, 428 TE: 381-387, 391-392, 393, 428

3. Prepare a quality fish/seafood product. a. Describe various kinds of fish/seafood.

LEVEL TWO SE: 351, 396-398, 410, 413, 423 TE: 351, 396-398, 410, 413, 423

b. Outline the federal grading systems for fish/seafood.

LEVEL TWO SE: 395-396, 410, 413 TE: 395-396, 410, 413

c. Demonstrate proper procedures for purchasing, storing, and preparing fish/seafood.

LEVEL TWO SE: 398-406, 410-411, 413, 414, 418, 429 TE: 398-406, 410-411, 413, 414, 418, 429

d. Match various cooking methods with various forms of fish/seafood.

LEVEL TWO SE: 407-409 TE: 407-409




LEVEL TWO SE: 353-354 TE: 372,373






LEVEL TWO TE: 82






FOODS TECHNOLOGY II



B2 Investigate the biochemical basis of life.

LEVEL ONE SE: 78-84 TE: 78, 84


LEVEL TWO SE: 378, 414, 424 TE: 378, 407, 414, 424


LEVEL TWO TE: 193


LEVEL TWO SE: 378, 414, 421, 424 TE: 365, 378, 384, 414, 421, 424


LEVEL TWO SE: 378, 394, 421 TE: 361, 378, 390, 394, 411, 421


LEVEL TWO SE: 378, 421 TE: 378, 421


LEVEL TWO TE: 680


LEVEL ONE TE: 772




LEVEL TWO SE: 378, 394, 414, 421 TE: 361, 378, 394, 414, 421


LEVEL TWO SE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289






FOODS TECHNOLOGY II




LEVEL TWO TE: 390


LEVEL TWO SE: 378, 394, 414, 421 TE: 378, 392, 394, 414, 421


LEVEL TWO SE: 364-367, 402-404


LEVEL TWO SE: 409




LEVEL TWO SE: 378 TE: 369, 378, 407, 411


LEVEL ONE SE: 489-492 LEVEL TWO TE: 308, 335

Unit 9: Culinary Accounting Practices Competencies and Suggested Objectives 1. Discuss accounting procedures in food service. a. Explain the purpose of accounting records.

LEVEL ONE SE: 493 LEVEL TWO SE: 146-151 , 185-189

b. Define basic accounting transactions and terms.

LEVEL TWO SE: 152-153 TE: 153

2. Examine income statements. a. Identify information and terms found on income statements.

LEVEL TWO SE: 156-157, 160






FOODS TECHNOLOGY II



b. Explain how to use the information on income statements in the decision making process.

LEVEL TWO SE: 156-157, 160

3. Examine balance sheets. a. Identify information and terms found on balance sheets.


b. Explain how to use the information on a balance sheet in the decision making process.

LEVEL TWO SE: 156-157, 160




LEVEL TWO SE: 149, 151-156, 156-158

A3 Simplify algebraic expressions, solve and graph equations, inequalities and systems in one and two variables.

LEVEL TWO SE: 150, 319 TE: 150




LEVEL TWO SE: 150-151, 155-156, 158-159, 171-174


LEVEL ONE SE: 456


LEVEL TWO TE: 193


LEVEL ONE TE: 77, 82, 89,143, 214, 218, 309, 352


LEVEL ONE TE: 179, 355, 358






FOODS TECHNOLOGY II




LEVEL ONE TE: 303 LEVEL TWO TE: 154


LEVEL ONE TE: 772


LEVEL TWO SE: 403




LEVEL ONE SE: 413-422 TE: 159, 201


LEVEL ONE SE: 413-422, 424-426, 426-428, 428, 429-432. 432-439, 440, 443-452


LEVEL TWO SE: 153, 177-179


LEVEL TWO SE: 197, 210. 213 TE: 144, 145, 147, 149, 154, 172


LEVEL ONE SE: 234-244 TE: 204, 230, 244


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492






FOODS TECHNOLOGY II



Unit 10: Stocks, Sauces, and Soups Competencies and Suggested Objectives 1. Demonstrate the preparation of stocks. a. Identify the four essential parts of stock and the proper ingredients for each.

LEVEL ONE SE: 369-370, 378, 380, 381 TE: 369-370, 378, 380, 381

b. List and explain the various types of stock and their ingredients.

LEVEL ONE SE: 371-372, 378, 380, 381 TE: 371-372, 378, 380, 381

c. Demonstrate methods for preparing bones for stock.

LEVEL ONE SE: 372-373, 379, 381 TE: 372-373, 379, 381

d. List the ways to cool stock properly.

LEVEL ONE SE: 375-376, 379, 380 TE: 375-376, 379, 380

e. Prepare the ingredients for and cook several kinds of stock.


2. Demonstrate the preparation of soups. a. Identify the two basic kinds of soups and give an example of each.

LEVEL ONE SE: 393-394, 401, 402, 403 TE: 393-394, 401, 402, 403

b. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups.

LEVEL ONE SE: 394-401, 401-402 TE: 394-401, 401-402

c. Prepare several kinds of soups.

LEVEL ONE SE: 409

3. Demonstrate the preparation of sauces. a. Identify the grand sauces and describe other sauces made from them.

LEVEL ONE SE: 382-384, 390, 391, 392 TE: 382-384, 390, 391, 392

b. List the proper ingredients for sauces.

LEVEL ONE SE: 384-387, 390, 391, 392 TE: 384-387, 390, 391, 392






FOODS TECHNOLOGY II



c. Prepare several kinds of sauces.

LEVEL ONE SE: 387-389, 408 TE: 387-389, 408

d. Match sauces to appropriate foods.

LEVEL ONE SE: 390, 391, 392 TE: 390, 391, 392






LEVEL ONE SE: 405 TE: 379, 384, 405




LEVEL ONE TE: 82


LEVEL ONE SE: 381, 403 TE: 381, 403


LEVEL ONE TE: 384


LEVEL ONE SE: 381, 392, 405 TE: 370, 376, 381, 384, 392, 395, 405


LEVEL ONE SE: 381, 392, 405 TE: 370, 381, 390, 392, 393, 395, 405


LEVEL TWO TE: 44






FOODS TECHNOLOGY II




LEVEL ONE TE: 772


LEVEL TWO SE: 403


LEVEL ONE SE: 381, 392, 403, 405 TE: 376, 381, 392, 394, 403, 405


LEVEL TWO SE: 158-159, 164-166, 184, 193, 194


LEVEL ONE SE: 405 TE: 405 LEVEL TWO TE: 78


LEVEL ONE TE: 372, 376, 390, 394


LEVEL TWO TE: 376




LEVEL ONE SE: 381 TE: 370, 381, 384, 393, 394, 405


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492






FOODS TECHNOLOGY II



Unit 11: Customer Communication Competencies and Suggested Objectives 1. Demonstrate positive customer communications. a. List ways to respond to and resolve customer complaints.

LEVEL ONE SE: 644-647, 649, 651 TE: 644-647, 651

b. List and demonstrate effective writing skills.

LEVEL ONE SE: 432-439, 440, 441, 442, 456 TE: 432-439, 440, 441, 442, 456

c. Model proper and courteous telephone skills through demonstration.

LEVEL ONE SE: 429-432, 440 TE: 429-432, 440

d. State guidelines for communicating effectively during and after a crisis.

LEVEL ONE SE: 167-171, 172, 173, 448-449, 811-813 TE: 167-171, 172, 173, 448-449

e. Demonstrate effective listening and speaking skills.

LEVEL ONE SE: 426-432, 440, 441 TE: 426-432, 440, 441

f. List and discuss examples of innovative ways to attract and keep customers.

LEVEL ONE SE: 617-625, 626, 627 TE: 617-625, 626, 627 LEVEL TWO SE: 454-456

g. Demonstrate suggestive selling techniques.

LEVEL TWO SE: 433-444, 445, 446, 457-465, 466, 467 TE: 433-444, 445, 446, 457-465, 466, 467


LEVEL ONE SE: 442, 456, 457, 627, 776 TE: 429, 433, 434, 435, 437, 442, 456, 457, 478, 619, 627, 742, 766, 776


LEVEL ONE SE: 776 TE: 478, 480, 481, 494, 618, 742, 766, 776 LEVEL TWO SE: 467 TE: 434, 467






FOODS TECHNOLOGY II




LEVEL ONE SE: 456, 457, 477 TE: 434, 456, 457, 485, 619, 620, 742, 763, 768, 772 LEVEL TWO SE: 467 TE: 437, 441, 459, 460, 462, 463, 467


LEVEL ONE SE: 627, 651 TE: 433, 478, 481, 485, 494, 509, 618, 619, 627, 651, 763, 765, 766, 767, 768, 772 LEVEL TWO SE: 446, 467 TE: 434, 437, 438, 441, 442, 446, 459, 460, 461, 463, 467


LEVEL ONE SE: 627 TE: 433, 618, 529, 627


LEVEL ONE TE: 772


LEVEL ONE SE: 776 TE: 428, 437, 478, 480, 618, 742, 763, 767, 776


LEVEL ONE SE: 457, 627, 776 TE: 429, 434, 439, 509, 627, 776 LEVEL TWO SE: 446 TE: 434, 441, 446, 459


LEVEL TWO SE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 147, 369








FOODS TECHNOLOGY II




LEVEL ONE SE: 442, 627, 651, 776 TE: 442, 481, 494, 509, 618, 627, 651, 765, 776 LEVEL TWO SE: 446, 467 TE: 446, 467


LEVEL ONE TE: 451 LEVEL TWO SE: 429-432


LEVEL ONE SE: 457, 627, 651 TE: 435, 457, 478, 480, 485, 509, 627, 651, 765, 766, 767, 772 LEVEL TWO SE: 465 TE: 434, 435, 465


LEVEL ONE SE: 198, 442, 456, 457, 627, 776 TE: 198, 429, 433, 434, 435, 437, 439, 442, 456, 457, 478, 480, 618, 619, 627, 742, 763, 766, 768, 776 LEVEL TWO SE: 467 TE: 435, 437, 438, 442, 460, 462, 467



Unit 12: Tourism Competencies and Suggested Objectives 1. Analyze the tourism and travel industry. a. Explain the role of tourism in the hospitality industry.

LEVEL ONE SE: 12-13, 30, 31, 51, 52, 797 TE: 12-13, 30, 31, 51, 52, 797

b. Categorize the types of businesses that make up the tourism industry.

LEVEL ONE SE: 12, 35-44, 52, 797, 799 TE: 12, 35-44, 52, 797, 799






FOODS TECHNOLOGY II



c. List and discuss why people travel.

LEVEL ONE SE: 12-13, 26, 31, 36-46, 53-56, 63, 64 TE: 12-13, 26, 31, 36-46, 53-56, 63, 64

d. List the different types of transportation and the advantages and disadvantages of each.

LEVEL ONE SE: 13, 26, 32, 53, 796-797 TE: 13, 26, 32, 53, 796-797

e. Identify career opportunities offered by the travel and tourism industry.

LEVEL ONE SE: 796-797, 799 TE: 796-797, 799

f. List and describe required customer service skills in the travel industry.

LEVEL ONE SE: 796-797 TE: 796-797


LEVEL ONE TE: 39, 44, 45




LEVEL ONE SE: 52 TE: 36, 40, 44, 45, 52, 55


LEVEL ONE SE: 52 TE: 36, 37, 40, 52, 55




LEVEL ONE TE: 772








FOODS TECHNOLOGY II






LEVEL ONE SE: 12-13, 26, 31 TE: 12-13, 26, 31


LEVEL ONE SE: 12-13, 26, 31, 33 TE: 12-13, 26, 31, 33


LEVEL ONE SE: 12-13, 26, 33 TE: 12-13, 26, 33, 53


LEVEL TWO SE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 147, 369


LEVEL ONE TE: 37


LEVEL ONE SE: 463-475, 478-487, 488-492, 492-497, 500-510, 511-519, 523-528, 528-533 TE: 37, 39, 44


LEVEL ONE SE: 62


LEVEL ONE TE: 37


LEVEL ONE TE: 39, 40, 44, 45, 53


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492






FOODS TECHNOLOGY II



Unit 13: The Lodging Industry Competencies and Suggested Objectives 1. Analyze the lodging industry. a. Explain the role of lodging in the hospitality industry.

LEVEL ONE SE: 21, 26, 46, 56-59, 60-61 TE: 21, 26, 46, 56-59, 60-61

b. Identify career opportunities offered by the travel and tourism industry.

LEVEL ONE SE: 61-62, 795-796, 798 TE: 61-62, 795-796, 798

c. Describe the differences between leisure and business travelers.

LEVEL ONE SE: 16, 19, 26, 49, 53-56, 63, 64 TE: 16, 19, 26, 49, 53-56, 63, 64

d. List the characteristics of lodging operations.

LEVEL ONE SE: 56-59, 63, 64, 795-796 TE: 56-59, 63, 64, 795-796

e. Describe the use of forecasting and overbooking in reservations management.



LEVEL ONE SE: 67


LEVEL ONE SE: 62


LEVEL ONE SE: 60-61


LEVEL ONE SE: 53-55




LEVEL ONE TE: 55






FOODS TECHNOLOGY II








LEVEL ONE TE: 62


LEVEL ONE TE: 772


LEVEL ONE TE: 55




LEVEL ONE SE: 19-29, 638-641, 642-643, 644-658, 649-652, 652-654, 655-657, 662-666, 667-670674-683, 695-706,711-721,725-734. 738743, 743-746,746-750

H2 Describe the impact of science and technology on the historical development of the United States in the global community.

LEVEL ONE SE: 19-28, 648


LEVEL ONE SE: 638-641, 642-643, 644-658, 649-652, 652-654, 655-657, 662-666, 667-670674-683, 695-706,711-721,725-734. 738743, 743-746,746-750


LEVEL ONE SE: 14-20 TE: 59


LEVEL TWO SE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 147






FOODS TECHNOLOGY II








LEVEL ONE TE: 62


LEVEL ONE TE: 53, 55, 59, 62




LEVEL ONE SE: 489-492, 538, 843 TE: 489-492


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