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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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1 ) Determine personnel and fiscal management factors related to the food service and hospitality industries.
Examples: personnel—staffing, supervising, scheduling, setting goals, determining policies and procedures
- fiscal—budgeting, keeping records, controlling inventory, receiving food products, purchasing
• Explaining liability laws regarding property management
• Identifying customer service, public relations, and promotion programs as marketing strategies for the food and service industry
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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2 ) Create a business plan for a food service establishment.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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3 ) Describe the importance of planning, coordinating and supervising production in the food laboratory.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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4 ) Identify credentialing requirements for the food services and hospitality industry.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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5 ) Outline compliance requirements for sanitation and health inspections, including proper appearance and hygiene, the use of protective gloves and clothing, correct food handling techniques, and correct use of knives and kitchen equipment.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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6 ) Explain procedures for maintaining a safe work area, including first aid and cardiopulmonary resuscitation (CPR), types of fires and containment procedures, fire evacuation procedures, proper lifting and carrying procedures, electric and mechanical hazards, and the procedures for reporting accidents.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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7 ) Design various menus, based on supply and demand, including cycle and computer-based menus skills.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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8 ) Demonstrate cost control measures when setting menu prices for food.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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9 ) Identify factors to be considered when planning menus, including current food trends, nutritional information, and availability of seasonal and regional foods.
• Calculating as purchased (AP) and edible portion (EP) amounts
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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10 ) Define food preparation and service terms, including kitchen brigade titles, salamander, lowboy, hot station, and china cap.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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11 ) Apply basic industrial cooking techniques, including using scales, determining recipe yields, applying mise-en-place, using spices and herbs, and utilizing dry, moist, and combination heat methods.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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12 ) Evaluate quality of food products, including taste, texture, aroma, and appearance.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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13 ) Prepare grade manager, main entrees, stocks, soups, sauces, gravies, and baked products and desserts
Examples: grade manager—salads, emulsified salad dressings, hors d'oeuvres, closed, open-faced, grilled, and fried sandwiches
- main entrees—egg dishes, milk products, cheese, fruit, vegetables, pasta, grain, cereal, rice, legumes, beef, vegetarian items, poultry, seafood, game dishes
- stocks—bouquet garni, mirepoix, sachet de piece, white, brown, fish, vegetable
- soups—clear, thick, specialty
- sauces—espagnole, béchamel, roux, tomato, hollandaise, velouté
- gravies—reconstituted broken sauces;
- baked products and desserts—pancakes, crepes, waffles, yeast products, cookies, cakes, glazed icings, pies, pastries, merigues, custards, chiffon fillings, candies, poached fruits, mousses, soufflés, pastry creams, Bavarian creams
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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14 ) Determine procedures for setting up rooms for special occasions and various styles of food.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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15 ) Evaluate the applicability of convenience food items in various menus.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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16 ) Compare different methods of heat transfer in food preparation.
Examples: convection, conduction, radiant heat, microwave
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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17 ) Analyze ways the nutritive value of food is altered by time, water, preparation, cooking, and storage.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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18 ) Demonstrate effective food presentation techniques, including plating, portioning, garnishing, and packaging.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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19 ) Demonstrate procedures used to plan, prepare, and provide banquet and catering services.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts I |
| All Resources: |
0 |
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20 ) Evaluate equipment and procedures used for packing and transporting food, utensils, and equipment for catering.
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