UnitTopic&

Rationale

by

NickSawyers

Topictaught
FormyworksampleunitIdecidedtoaddresssafety,inspection,grading,andvisual
indicatorsfordoneness,regardingbeefandpoultryproducts.Moredirectlythisunit
addressed:thecorrectinternalcooktemperaturesofbeefandpoultry,whethermeat
inspectionandgradingarevoluntaryormandatory,correctsafetyandsanitation
proceduresandvisualcuesforbothbeefandpoultry.
DuringthisunitstudentswerealsoprovidedwithaBasicsaboutBeefbookletand
workpacketthatbothintroducedandreinforcedinformationregardingbeefnutrition,
buyingbeef,beefcuts,foodsafety,cookingmethods,timetablestenderizing,
convenienceproductsandcarving.
Thisunitcoveredinformationregardingbeefandpoultry,butalsogavestudentsthe
opportunitythedemonstratetheirknowledgeandskilllevelinavarietyofculinarylabs.

Relevanceoftopic
Therelevanceofinformingstudentswithknowledgeofthecorrectinternalcook
temperaturesofbeefandpoultry,whethermeatinspectionandgradingarevoluntaryor
mandatory,correctsafetyandsanitationproceduresandvisualcuesforbothbeefand
poultryisdirectlylinkedtothecontentstandards.

ThestandardsRFBS.01,RFBS.01.02,RFBS.01.02.a,RFBS.01.02.d,RFBS.01.05.b,
RFBS.01.05.e,andRFBS.01.02.eaddress:theintegrationofknowledge,skills,and
practicesrequiredforcareersinfoodproductionandservices,identifyingcharacteristics
ofmajorfoodbornepathogens,theirroleincausingillness,foodsinvolvedinoutbreaks,
andmethodsofprevention,demonstratingfoodsafetyandsanitationprocedures.
demonstratingproperpurchasing,receiving,storage,andhandlingofbothrawand
preparedfoods,applyingthefundamentalsoftime,temperature,andcookingmethods
tocooking,cooling,reheating,andholdingofvarietyoffoods,demonstratingsafefood
handlingandpreparationtechniquesthatpreventcrosscontaminationfrompotentially
hazardousfoods,betweenrawandreadytoeatfoods,andbetweenanimalandfish
sourcesandotherfoodproducts,demonstratingprofessionalskillforavarietyof
cookingmethodsincludingroasting,broiling,smoking,grilling,sauting,panfrying,
deepfrying,braising,stewing,poaching,steaming,andbakingusingprofessional
equipmentandcurrenttechnologies,preparingvariousmeats,seafood,andpoultry
usingsafehandlingandprofessionalpreparationtechniques.
Theabovestandardsarealladdressedbythestudentsabilitytoshowcasetheir
knowledgeandskilllevelthroughtheBasicsaboutBeefworkbook,thepreandpost
assessment,andavarietyofculinarylabs.Studentswillbedirectlydemonstratingthe
skillslearnedduringtheunit,makingitrelevanttothecontentstandards.
Thisunitfallsduringtheendofthecookingsectionofthesemester,givingstudentsa
baseofpriorknowledge,helpingfostersuccessforwhentheinformationisreintroduced
andstudentsarerequiredtodemonstratetheirknowledgeandskilllevel.

Rationalefortopic
Therationaleforthesignificanceoflearningcorrectinternalcooktemperaturesofbeef
andpoultry,whethermeatinspectionandgradingarevoluntaryormandatoryinthe
U.S.,correctsafetyandsanitationproceduresandvisualcuesforbothbeefandpoultry,
beefnutrition,informationregardingbuyingbeef,beefcuts,foodsafety,cooking
methods,timetablestenderizing,convenienceproductsandcarvingisrelevantglobally,
personallyandforthediversepopulationofCentaurus.
Globallysafetyandsanitationisasignificantissueaccordingto
http://www.cdc.gov/healthywater/global/
Anestimated2.5billionpeoplehalfofthe
developingworldlackaccesstoadequatesanitation(morethan35%oftheworlds
population).Empoweringstudentswithknowledgeregardingsafetyandsanitation
proceduresgivesthemtheopportunitytomakeadifferencegloballyiftheychooseto
studyabroad,orworkintheculinaryindustryoutsideofAmerica.
Onamorepersonallevellearningthecorrectinternalcooktemperatures,information
regardinggradingandinspection,beefnutritionandotherculinaryinformationgives
studentstheabilitytomakeinformedandhealthychoicesasaconsumer.Accordingto
http://www.chcf.org/publications/2014/07/healthcarecosts101
Evenwiththeslow
growthinnationalhealthspendinginrecentyears,theUScontinuedtospendagreater

percentageofitswealthonhealthcarethananyotherindustrializednation.In2012,the
USspentanaverageof$8,915perpersononhealthcare,reachingatotalof$2.8
trillion.
Specificallythestudentsinmyclasscomefromavarietyofeconomicandeducational
backgrounds.Thisinformationisrelevanttothestudentlookingtogotoafouryear
university,studentsinterestedinavocationalortechnicalschoolorstudentsfocusedon
startingaworkingcareerafterhighschool.Alloftheseindividualswillbenefitfromthe
abilitytosafelyandcorrectlypreparebeeforpoultryproductsrequiredbycareersin
foodproductionandservice.Accordingto
http://cityoflafayette.com/index.aspx?nid=647
17.2%ofthecivilianemploymentsectorisintheserviceindustry.
Thisunitalsoprovidesstudentstheopportunitytoincorporatebeeforpoultryintotheir
dietfornutritionalpurposes,andempowersstudentstomakehealthychoicesas
consumers.Informationfromthisunitalsogivesstudentstheabilitytomakeinformed
andmonetaryfocusedchoicesasmembersoftheLafayettecommunity.Thiswillbe
neededtoaffordthecostoflivingaftergraduation,accordingto
http://www.citydata.com/city/LafayetteColorado.html
Mediangrossrentforthetownof
Lafayettein2012was$1,164.