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CHOP Outcomes

 

PATHWAY NAME: CHOP
Culinary Hospitality Opportunities Pathway
Bell Gardens High School

 CHOP_logo-l.jpg

MUSD GRADUATE PROFILE:
(1) Critical Thinkers
(2) Communicators
(3) Collaborators
(4) Creators

PATHWAY MISSION: The mission of the Culinary Hospitality Opportunities Pathway (CHOP) is to engage and develop students to become confident, innovative thinkers and collaborators through participation in a rigorous standards-based curriculum. The program will incorporate academic and industry-based hands-on experiences to develop 21st century skills. Upon completion of CHOP students will be prepared to enter college and the workforce.

PATHWAY ATTRIBUTES: (1) Solution Oriented (2) Socially & Environmentally Conscious (3) Industry Ready

 

  9TH GRADE 10TH GRADE 11TH GRADE 12TH GRADE
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1

 Explore the Foodservice/Hospitality industry including career opportunities within the field.
Students will explore and build an awareness of the basic skills of food preparation in professional and institutional kitchens. (A1,3)

 Students will analyze the organizational structure and basic functions of departments within Foodservice/Hospitality establishments.

 Students will evaluate the differences in goals and organizational management of various Foodservice/Hospitality businesses
Students will understand and apply the basic processes of costing and cost analysis in food and beverage production and service. (A1,3)

  Students will develop and present a Foodservice/Hospitality establishment business plan.
(A1,3)
Students will understand and apply the basic processes of costing and cost analysis in food and beverage production and service. (A1,3)
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2

 Students will define and understand the components of customer service to the success of the Foodservice/
Hospitality industry. (A1,3)
Students will explore community non-profit organizations that are linked to Foodservice/
Hospitality industry. (A2,3)

  Students will understand and apply the concepts of appropriate customer service in the Foodservice/
Hospitality industry. (A1,3)
Students will research non-profit community organizations that are linked to Foodservice/Hospitality industry. (A2,3)

 Students will consistently apply the basic skills of food preparation in professional and institutional kitchens. (A1,3)
Students will consistently apply the basic skills of effective customer service needed for food and beverage service. (A1,3)

 Students will consistently apply the basic skills of food preparation in professional and institutional kitchens. (A1,3)
Students will consistently apply the basic skills of effective customer service needed for food and beverage service. (A1,3)
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3

 Students understand the basic principals of sanitation, safe food handling, safe work habits, security, and emergency procedures required in Foodservice/Hospitality industry.

 Students understand the basic principals of sanitation, safe food handling, safe work habits, security, and emergency procedures required in Foodservice/Hospitality industry.

 Students will demonstrate and apply the basic principles of sanitation and safe food handling. (A1,3)

 Students will engage in a case study of a food related issue or cause of their choice in order to understand the management and operation of a foodservice outreach program. (A2,3)
Students will consistently demonstrate and apply the basic principles of sanitation and safe food handling. (A1,3)
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4

 Students understand the basic nutritional principles and know how to use food preparation techniques that conserve nutrients. (A3)

 Students will interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals. (A3)

  Students understand and apply basic nutritional concepts in menu planning and food preparation. (A1,2,3)  Students will apply their knowledge of basic nutritional concepts in menu planning and food preparation. (A1,2,3)