Scope and Sequence
Course / Grade Title: Culinary Arts/ SLE Readiness
Course / Grade Content: Students will be able to participate in
learning new concepts based on Culinary Arts Skills as well as Pre-
work readiness skills. Some of these skills will address Safety in
both the home, school and in the community. Skill building
through the use of fine motor, math, science, organizational and
workplace readiness. Prevocational skills will also be introduced,
through on hands activities. Assessment will be obtained through
different modalities; demonstration, visual and verbal as well as
skills assessment tools.
Student Activities
What will students
do to demonstrate
their learning?
What cross-content
integration is there
with literacy?
(Include CCSS for
History, Science,
and the Technical
Subjects where
applicable)
Assessment(s)
What common
assessments
(formative and/or
summative) will be
used to measure
student progress
and achievement?
(These may remain
the same or require
minimal changes
for subsequent
units)
Differentiation
How will the
curriculum,
instruction, and
assessments be
accommodated to
meet the needs of
each student?
(These may remain
the same or require
minimal changes for
subsequent units)
Unit Name / Number
of Days or Weeks /
Time Period
Big Ideas / Topics
/ Key Concepts
Essential Standards
(Include the SMP
for Math)
Unit 1:Food Safety
Food Safety
Washing Hands
Kitchen safety with
use of utensils and
appliances
Keeping self-clean.
Keeping area clean
Cross-content career
planning
Workplace readiness
Use of technology and
other tools
Critical thinking decision
making ,problem solving,
Self -management skills
Washing Hands
Keeping hands and hair
away from food while
preparing. Keeping
food area clean. Wiping
tables, counters (pre-
work).
Demonstration of hand
washing, modeling and
practice for each
activity. Demonstrating
wiping tables counters
etc.
Differentiating washing
hands and wiping
counters tables in all
settings. Accommodating
for all needs. Teaching
through visual modeling
and use of cues.
Assessment will be
obtained in all areas.
Unit 2: Waiting and
Preparing
Encompasses waiting
for food to cook.
Waiting to load the
bus. Waiting for an
activity to begin.
Waiting in Line in the
Community.
Self-management skills
Workplace readiness
Safety principles
Waiting for something
to begin. Waiting for
food to be cooked
before eating. Prepping
food and waiting to eat.
Following all directions
by waiting and then
completing the task.
Then moving onto the
next step.
Accommodating through
visual, verbal cues.
Differentiating by using
the
