|
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
1 ) Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries
Examples: determining need for repairs and maintenance; following current law and environmental regulations; determining staffing procedures; controlling food, labor and culinary equipment cost; evaluating a business plan
• Critiquing strategies for marketing products in the food and hospitality industries
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
2 ) Evaluate the physical plant of a food service business for efficiency, safety, productivity, and profitability.
Examples: location and layout design
• Developing a reconfiguration plan for an existing facility with possibilities for a food service and hospitality business
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
3 ) Use technology in the preparation and service of food and beverages and the management of a food establishment.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
4 ) Set production standards for a catering event.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
5 ) Prepare a market order for food and consumable supplies for a food laboratory project.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
6 ) Apply principles and elements of design to increase aesthetics and profitability of a culinary setting.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
7 ) Plan artistic food displays for serving lines, including buffets, soup and salad bars, and special events.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
8 ) Demonstrate the use of advanced cutting tools and techniques in a culinary setting.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
9 ) Compare fresh and dry herbs and spices for their effects on flavor, nutrition, and shelf life.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
10 ) Prepare appropriate accompaniments for selected entrees.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
11 ) Prepare meals for special dietary needs.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
12 ) Apply principles of meat identification and fabrication, including beef, poultry, and fish.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
13 ) Apply principles of advanced pastry production.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
14 ) Describe the history and cultural development of various cuisines.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
15 ) Prepare foods from national and international cuisines.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
16 ) Prepare food items for special occasions.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
17 ) Design an entrepreneurial project in the food services and hospitality industry, including location, type of facility, and budget.
Example: private catering business
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
18 ) Determine the importance of participating in professional organizations in the food service and hospitality industries.
|
| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Culinary Arts II |
| All Resources: |
0 |
|
19 ) Compare apprenticeship programs and credentialing options available in the food service and hospitality industries.
|
