Mediterranean Cuisine

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12

Unit- Mediterranean Cuisine                                                    

Pacing – 2 weeks

Essential Question(s):

  • How does the geography affect the countries cuisine?
  • How did these countries’ foods develop?
  • What foods identify these cuisines?

Big Idea(s):

  • Pasta, rice and seafood are large part of the Mediterranean diet.
  • Preparations are usually simple and highlight the foods for what they are.
  • The countries’ foods have developed over time through occupations and trade

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)


Various cuisines, relationship to history

Variety of cooking methods


Herbs, spices, oils and vinegars


Teacher added