American Regional Cuisine

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12 

Unit- American Regional Cuisine                                             

Pacing – 2 weeks 

Essential Question(s):

  • How does the geography affect the country’s cuisine?
  • How did this country’s food develop?
  • What foods identify this country’s many cuisines?

Big Idea(s):

  • Settlers brought over many types of foods and techniques as America developed.
  • Depending on where people settled dictated the cuisine native to that area. 
  • There are many different cooking methods used throughout this country.

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 1: introduction to the hospitality and foodservice industry
    • 3. Describe the various cuisine’s and their relationship to history and cultural development.
  • ACF 4: food preparation
    • 5. Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching and steaming.
    • 6. Identify and use herbs, spices, oils and vinegar’s.

“Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Various cuisines, relationship to history

Variety of cooking methods

 

Herbs, spices, oils and vinegars

 

Teacher added

 

 

Understand

 

Demonstrate

 

 

 

Identify

 

 

2

 

5

 

 

 

1