As chefs and foodservice managers, professionals in this industry will be presented with challenges regarding food safety, sanitation, and creating menus that require nutritional analyses.
Sanitation for Food Service Operations focuses on the development of skills to follow sanitation and hygiene provisions in state codes, including the opportunity for students to earn their ServSafe Manager certification, valued in foodservice operations.
Nutrition for Culinary Arts focuses on the six major nutrients and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.
Sanitation for Food Service Operations focuses on the development of skills to follow sanitation and hygiene provisions in state codes, including the opportunity for students to earn their ServSafe Manager certification, valued in foodservice operations.
Nutrition for Culinary Arts focuses on the six major nutrients and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.
Sanitation for Food Service Operations
Chapter 1: Providing Safe Food
Lesson (for Instructor):
Day 1 Outline or Option 2
Day 2: Sanitation (Chapters 1 & 3)
Chapter 1 FVTC Notes for Instructor
Presentation(s):
FVTC: Introduction to Sanitation
FVTC: Providing Safe Food
Keeping Food Safe ClassFlow Presentation
Resources:
Chapter 1 Textbook Guided Notes
Fast Food Top 10
How to Access FVTC Blackboard
Allergy Pairing Activity and Answer Sheet
Assignments:
Study Guide
20 Observations
Additional Review:
Chapter 1 Quizlet
Chapter 2: Forms of Contamination
Lesson (for Instructor):
Day 4: Chapters 2 & 6
Chapter 2 FVTC Notes for Instructor
Presentation(s):
FVTC: Forms of Contamination
Microorganisms ClassFlow Presentation
Forms of Contamination ClassFlow Presentation
Resources:
Chapter 2 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 2 Quizlet
Chapter 3: The Safe Food Handler
Lesson (for Instructor):
Day 2: Sanitation (Chapters 1 & 3)
Chapter 3 FVTC Notes for Instructor
Presentation(s):
FVTC: The Safe Food Handler
The Safe Food Handler ClassFlow Presentation
Resources:
Chapter 3 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 3 Quizlet
Chapters 4 & 5: The Flow of Food (Intro through Storage)
Lesson (for Instructor):
Day 3: Chapters 4 & 5
FVTC Chapter 4 Notes for Instructor
FVTC Chapter 5 Notes for Instructor
Presentation(s):
FVTC: The Flow of Food
The Flow of Food Introduction ClassFlow Presentation
The Flow of Food: Purchasing & Receiving ClassFlow Presentation
The Flow of Food: Storage ClassFlow Presentation
Resources:
Chapter 4 Textbook Guided Notes
Chapter 5 Textbook Guided Notes
Assignments:
Chapter 4 Study Guide
Chapter 5 Study Guide
Additional Review:
Chapter 4 Quizlet
Chapter 5 Quizlet
Chapter 6: The Flow of Food (Preparation)
Lesson (for Instructor):
Day 4: Chapters 2 & 6
Chapter 6 FVTC Notes for Instructor
Presentation(s):
FVTC: The Flow of Food in Preparation
The Flow of Food: Preparation ClassFlow Presentation
Resources:
Chapter 6 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 6 Quizlet
Chapter 7: The Flow of Food (Service)
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Chapter 7 FVTC Notes for Instructor
Presentation(s):
FVTC: The Flow of Food in Service
The Flow of Food: Service ClassFlow Presentation
Resources:
Chapter 7 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 7 Quizlet
Chapter 8: Food Safety Management Systems
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Chapter 8 FVTC Notes for Instructor
Presentation(s):
FVTC: Food Safety Management Systems
Resources:
Chapter 8 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 8 Quizlet
Quizizz Review
Chapter 9: Safe Facilities and Pest Management
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Chapter 9 FVTC Notes for Instructor
Presentation(s):
FVTC: Safe Facilities and Pest Management
Resources:
Chapter 9 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 9 Quizlet
Chapter 10: Cleaning and Sanitizing
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Chapter 10 FVTC Notes for Instructor
Presentation(s):
FVTC: Cleaning and Sanitizing
Resources:
Chapter 10 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 10 Quizlet
Final Review Guides/Forms:
Sanitation Practice Test Answer Grid
Additional Resources:
Lesson (for Instructor):
Day 1 Outline or Option 2
Day 2: Sanitation (Chapters 1 & 3)
Chapter 1 FVTC Notes for Instructor
Presentation(s):
FVTC: Introduction to Sanitation
FVTC: Providing Safe Food
Keeping Food Safe ClassFlow Presentation
Resources:
Chapter 1 Textbook Guided Notes
Fast Food Top 10
How to Access FVTC Blackboard
Allergy Pairing Activity and Answer Sheet
Assignments:
Study Guide
20 Observations
Additional Review:
Chapter 1 Quizlet
Chapter 2: Forms of Contamination
Lesson (for Instructor):
Day 4: Chapters 2 & 6
Chapter 2 FVTC Notes for Instructor
Presentation(s):
FVTC: Forms of Contamination
Microorganisms ClassFlow Presentation
Forms of Contamination ClassFlow Presentation
Resources:
Chapter 2 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 2 Quizlet
Chapter 3: The Safe Food Handler
Lesson (for Instructor):
Day 2: Sanitation (Chapters 1 & 3)
Chapter 3 FVTC Notes for Instructor
Presentation(s):
FVTC: The Safe Food Handler
The Safe Food Handler ClassFlow Presentation
Resources:
Chapter 3 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 3 Quizlet
Chapters 4 & 5: The Flow of Food (Intro through Storage)
Lesson (for Instructor):
Day 3: Chapters 4 & 5
FVTC Chapter 4 Notes for Instructor
FVTC Chapter 5 Notes for Instructor
Presentation(s):
FVTC: The Flow of Food
The Flow of Food Introduction ClassFlow Presentation
The Flow of Food: Purchasing & Receiving ClassFlow Presentation
The Flow of Food: Storage ClassFlow Presentation
Resources:
Chapter 4 Textbook Guided Notes
Chapter 5 Textbook Guided Notes
Assignments:
Chapter 4 Study Guide
Chapter 5 Study Guide
Additional Review:
Chapter 4 Quizlet
Chapter 5 Quizlet
Chapter 6: The Flow of Food (Preparation)
Lesson (for Instructor):
Day 4: Chapters 2 & 6
Chapter 6 FVTC Notes for Instructor
Presentation(s):
FVTC: The Flow of Food in Preparation
The Flow of Food: Preparation ClassFlow Presentation
Resources:
Chapter 6 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 6 Quizlet
Chapter 7: The Flow of Food (Service)
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Chapter 7 FVTC Notes for Instructor
Presentation(s):
FVTC: The Flow of Food in Service
The Flow of Food: Service ClassFlow Presentation
Resources:
Chapter 7 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 7 Quizlet
Chapter 8: Food Safety Management Systems
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Chapter 8 FVTC Notes for Instructor
Presentation(s):
FVTC: Food Safety Management Systems
Resources:
Chapter 8 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 8 Quizlet
Quizizz Review
Chapter 9: Safe Facilities and Pest Management
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Chapter 9 FVTC Notes for Instructor
Presentation(s):
FVTC: Safe Facilities and Pest Management
Resources:
Chapter 9 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 9 Quizlet
Chapter 10: Cleaning and Sanitizing
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Chapter 10 FVTC Notes for Instructor
Presentation(s):
FVTC: Cleaning and Sanitizing
Resources:
Chapter 10 Textbook Guided Notes
Assignments:
Study Guide
Additional Review:
Chapter 10 Quizlet
Final Review Guides/Forms:
Sanitation Practice Test Answer Grid
Additional Resources:
- Quizizz Full Review
- Study Site (Note: Different school district)
- Hospitality Training Center Practice Exam Site
- ServSafe Numbers
- Cram Sheet
- Study Links
- GoProStart.com (click on Practice Exams and ServSafe)
Nutrition for Culinary Arts
Chapter 1:
Presentation(s):
Introduction to Nutrition
Nutrition
Assignment(s):
Study Guide
Chapter 2:
Presentation(s):
MyPlate
Assignment(s):
Study Guide
Chapter 3:
Presentation(s):
Carbohydrates
Assignment(s):
Study Guide
Chapter 4:
Presentation(s):
Fats, Lipids, and Oils
Assignment(s):
Study Guide
Chapters 5 & 6:
Presentation(s):
Proteins & Vitamins
Assignment(s):
Study Guide
Chapter 7:
Presentation(s):
Water & Minerals
Assignment(s):
Study Guide
Chapters 9-11:
Presentation(s):
Healthy Menus, Marketing, & You
Assignment(s):
Study Guide
Chapter 12:
Presentation(s):
Weight Management
Assignment(s):
Study Guide
Presentation(s):
Introduction to Nutrition
Nutrition
Assignment(s):
Study Guide
Chapter 2:
Presentation(s):
MyPlate
Assignment(s):
Study Guide
Chapter 3:
Presentation(s):
Carbohydrates
Assignment(s):
Study Guide
Chapter 4:
Presentation(s):
Fats, Lipids, and Oils
Assignment(s):
Study Guide
Chapters 5 & 6:
Presentation(s):
Proteins & Vitamins
Assignment(s):
Study Guide
Chapter 7:
Presentation(s):
Water & Minerals
Assignment(s):
Study Guide
Chapters 9-11:
Presentation(s):
Healthy Menus, Marketing, & You
Assignment(s):
Study Guide
Chapter 12:
Presentation(s):
Weight Management
Assignment(s):
Study Guide