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8250
36 weeks |
Introduction to Culinary Arts
TASKS/COMPETENCIES |
Date |
Rating |
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Workplace Readiness Skills: Personal Qualities and People Skills |
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Required |
001 |
Demonstrate positive work ethic. |
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Required |
002 |
Demonstrate integrity. |
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Required |
003 |
Demonstrate teamwork skills. |
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Required |
004 |
Demonstrate self-representation skills. |
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Required |
005 |
Demonstrate diversity awareness. |
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Required |
006 |
Demonstrate conflict-resolution skills. |
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Required |
007 |
Demonstrate creativity and resourcefulness. |
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Workplace Readiness Skills: Professional Knowledge and Skills |
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Required |
008 |
Demonstrate effective speaking and listening skills. |
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Required |
009 |
Demonstrate effective reading and writing skills. |
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Required |
010 |
Demonstrate critical-thinking and problem-solving skills. |
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Required |
011 |
Demonstrate healthy behaviors and safety skills. |
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Required |
012 |
Demonstrate an understanding of workplace organizations, systems, and climates. |
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Required |
013 |
Demonstrate lifelong-learning skills. |
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Required |
014 |
Demonstrate job acquisition and advancement skills. |
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Required |
015 |
Demonstrate time-, task-, and resource-management skills. |
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Required |
016 |
Demonstrate job-specific mathematics skills. |
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Required |
017 |
Demonstrate customer-service skills. |
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Workplace Readiness Skills: Technology Knowledge and Skills |
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Required |
018 |
Demonstrate proficiency with technologies common to a specific occupation. |
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Required |
019 |
Demonstrate information technology skills. |
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Required |
020 |
Demonstrate an understanding of Internet use and security issues. |
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Required |
021 |
Demonstrate telecommunications skills. |
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All Aspects of Industry |
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Required |
022 |
Examine planning at the level of both an individual business and the overall industry. |
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Required |
023 |
Explain management in terms of methods typically used to manage enterprises over time within the industry, as well as methods for expanding and diversifying workers' tasks and broadening worker involvement in decisions. |
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Required |
024 |
Examine finance in regard to ongoing accounting and financial decisions and different methods for raising capital to start or expand enterprises. |
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Required |
025 |
Describe technical and production skills that cover specific production techniques and alternative methods for organizing the production work, including methods that diversify and rotate workers' jobs. |
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Required |
026 |
Examine the underlying principles of technology that provide an integrated study across the curriculum of the mathematical, scientific, social, and economic principles that underlie the industry's technology. |
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Required |
027 |
Examine labor issues in terms of worker rights and responsibilities, labor unions and labor history, and methods for expanding workers' roles. |
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Required |
028 |
Describe community issues in terms of the impact of the industry on the community and the community's impact on and involvement with the industry. |
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Required |
029 |
Examine concepts of health, safety, and environmental issues in relation to both the workers and the larger community. |
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Addressing Elements of Student Life |
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Required |
030 |
Identify the purposes and goals of the student organization. |
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Required |
031 |
Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult. |
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Required |
032 |
Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects. |
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Required |
033 |
Identify Internet safety issues and procedures for complying with acceptable use standards. |
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Balancing Work and Family |
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Required |
034 |
Analyze the meaning of work and the meaning of family. |
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Required |
035 |
Compare how families affect work life and how work life affects families. |
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Required |
036 |
Identify management strategies for balancing work and family roles. |
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Exploring Culinary Arts |
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Required |
037 |
Explore the origins and development of culinary arts. |
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Required |
038 |
Identify career options and occupational venues that are available in the culinary arts professions and food-related industries. |
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Required |
039 |
Explain the duties of selected positions in the culinary arts professions and food-related industries. |
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Required |
040 |
Identify specialized markets leading to entrepreneurial opportunities in the food industry. |
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Investigating Food Safety and Sanitation Measures |
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Required |
041 |
Explore the advancements in food safety. |
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Required |
042 |
Give examples of foodborne illnesses/contaminants. |
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Required |
043 |
Identify federal, state, and local food safety requirements. |
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Required |
044 |
Demonstrate safe food handling. |
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Required |
045 |
Identify physical hazards in the kitchen. |
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Required |
046 |
Implement kitchen safety procedures. |
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Exploring Foundations of Culinary Preparations |
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Required |
047 |
Interpret components of a standard recipe. |
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Required |
048 |
Identify tools, technology, and equipment used in food preparation. |
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Required |
049 |
Apply the concept of "mise en place". |
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Required |
050 |
Apply time-management principles when planning, preparing, and serving food. |
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Required |
051 |
Explain the process of taste and flavor. |
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Demonstrate Basic Culinary Skills |
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Required |
052 |
Demonstrate basic knife skills. |
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Required |
053 |
Apply methods of food preparation. |
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Required |
054 |
Apply basic food-science principles in food preparation. |
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Required |
055 |
Prepare basic soups and sauces. |
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Required |
056 |
Discriminate between measurements of volume and weight. |
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Required |
057 |
Convert standard recipes. |
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Required |
058 |
Demonstrate basic baking and pastry techniques. |
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Exploring Diverse Cuisines and Service Styles |
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Required |
060 |
Explore the historical perspective of service styles. |
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Required |
061 |
Explore the development of cuisines from a multicultural perspective. |
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Required |
062 |
Explore the impact of trends in contemporary dining. |
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Exploring the Concept of Menu Development |
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Required |
063 |
Describe the sources and functions of nutrients. |
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Required |
064 |
Evaluate recipes for nutritional value and preparation process. |
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Required |
065 |
Design menus to meet current consumer trends. |
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Required |
066 |
Identify dietary needs and preferences of selected consumer groups. |
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Required |
067 |
Modify a recipe to meet dietary needs or preferences of a selected consumer group. |
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Required |
068 |
Investigate food-resource management, focusing on ways the food-service industry addresses environmental and bottom-line issues. |
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Introducing the Economics of Food |
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Required |
069 |
Examine the tools used to determine food costs. |
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Required |
070 |
Identify the cost components of food production. |
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Required |
071 |
Evaluate various types of environmental factors relating to food costs. |
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Considering a Culinary Career |
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Required |
073 |
Interpret labor-market information for careers in food industry. |
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Required |
074 |
Practice pre-employment skills. |
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Examining Safety and Sanitation (Culinary Arts 8275) |
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Required |
037 |
Identify the Hazard Analysis Critical Control Point (HACCP) during all food-handling processes as a method for minimizing the risk of foodborne illness. |
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Required |
038 |
Identify microorganisms related to food spoilage and foodborne illnesses. |
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Required |
039 |
Describe symptoms common to foodborne illnesses and how illness can be prevented. |
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Required |
040 |
Explain good personal hygiene/health practices. |
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Required |
041 |
Demonstrate safe food production, storage, and service procedures. |
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Required |
042 |
Identify potentially hazardous foods. |
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Required |
043 |
Identify common food allergens. |
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Required |
044 |
Demonstrate the safe use of cleaners and sanitizers. |
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Required |
045 |
Explain Material Safety Data Sheets (MSDS) and their requirements. |
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Required |
046 |
Conduct a sanitation inspection, identifying modifications necessary for compliance with standards. |
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Required |
047 |
Outline schedule and procedures for cleaning and sanitizing equipment and facilities. |
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Required |
048 |
Identify industry-standard waste-disposal and recycling methods. |
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Required |
049 |
Describe measures for insect, rodent, and pest control and eradication. |
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Required |
050 |
Identify physical hazards to the health and safety of employees. |
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Required |
051 |
Identify facility hazards in the work environment. |
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Required |
052 |
Outline emergency procedures for kitchen and dining room injuries. |
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Required |
053 |
Identify the classes of fires and the method for extinguishing each. |
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Applying Nutritional Principles |
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Required |
054 |
Identify governmental nutritional guidelines. |
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Required |
055 |
Evaluate diets, using the recommended dietary allowances. |
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Required |
056 |
Identify the principles of cooking and storage techniques for maximum retention of nutrients. |
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Applying Food-Preparation Techniques |
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Required |
057 |
Demonstrate basic knife skills. |
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Required |
058 |
Demonstrate basic hand tool(s) and utensil operation. |
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Required |
059 |
Demonstrate basic equipment operation. |
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Required |
060 |
Demonstrate basic uses of pots and pans. |
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Required |
061 |
Read and follow a recipe. |
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Required |
062 |
Prepare food from standardized recipes for menu production. |
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Required |
063 |
Analyze dry heat cooking methods: roasting, baking, broiling, grilling, griddling, sautéing, pan frying, and deep frying. |
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Optional |
064 |
Analyze moist heat cooking methods: poaching, steaming, and boiling. |
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Optional |
065 |
Analyze combination cooking methods: braising and stewing. |
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Required |
066 |
Demonstrate scaling and measurement techniques, using weight. |
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Required |
067 |
Demonstrate scaling and measurement techniques, using volume. |
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Required |
068 |
Identify herbs, spices, oils, and vinegars. |
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Required |
069 |
Identify and fabricate meats. |
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Required |
070 |
Identify and fabricate poultry. |
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Required |
071 |
Identify and fabricate fish. |
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Required |
072 |
Identify and fabricate shellfish. |
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Optional |
074 |
Identify fruits, vegetables, and farinaceous items and their preparations. |
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Required |
075 |
Identify breakfast meats. |
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Required |
076 |
Identify different egg products. |
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Required |
077 |
Identify hot breakfast cereals. |
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Required |
078 |
Identify batter products. |
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Required |
079 |
Prepare breakfast meats. |
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Required |
080 |
Prepare eggs in a variety of ways. |
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Required |
081 |
Prepare hot breakfast cereals. |
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Required |
082 |
Prepare batter products. |
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Required |
083 |
Demonstrate food-presentation techniques. |
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Preparing Garde Manger |
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Required |
084 |
Prepare cold food: salad. |
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Required |
085 |
Prepare cold foods: dressings and marinades. |
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Required |
086 |
Prepare cold foods: dips and relishes. |
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Required |
087 |
Prepare cold food: sandwiches. |
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Required |
088 |
Prepare cold foods: canapés and hors d'oeuvres. |
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Optional |
090 |
Produce edible decorative pieces. |
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Learning Baking Fundamentals |
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Required |
091 |
Define baking terms. |
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Required |
092 |
Identify equipment and utensils used in baking. |
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Required |
093 |
Identify ingredients used in baking and their functions. |
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Required |
094 |
Prepare yeast products. |
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Required |
095 |
Prepare quick breads. |
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Required |
096 |
Prepare pies and tarts. |
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Required |
097 |
Prepare cookies. |
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Required |
098 |
Demonstrate dessert and baked goods presentation techniques. |
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Serving in the Dining Room |
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Required |
099 |
Demonstrate the general rules of table settings and service. |
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Required |
100 |
Demonstrate communication with diverse groups. |
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Required |
101 |
Identify types of dining service techniques. |
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Required |
102 |
Perform an on-site catered function. |
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Required |
103 |
Identify types of dining establishments. |
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Required |
104 |
Demonstrate procedures for marketing to customers. |
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Required |
105 |
Prepare and serve beverages. |
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Required |
106 |
Explain interrelationships and workflow between dining room and kitchen operations. |
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Using Business and Math Skills |
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Required |
107 |
Demonstrate recipe and formula conversions. |
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Required |
108 |
Demonstrate preparation of a guest check. |
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Required |
109 |
Perform calculations, using current technology. |
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Purchasing and Receiving Goods |
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Required |
110 |
List the requirements for proper receiving and storage of raw and prepared foods as well as non-food items. |
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Optional |
112 |
Describe the purpose of requisitions. |
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Optional |
113 |
Describe market fluctuation and the effect on product cost. |
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Required |
114 |
Explain the legal and ethical considerations of purchasing. |
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Required |
116 |
Explain current regulations for inspecting and grading of foods. |
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Required |
118 |
Describe steps of receiving and storing food. |
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Required |
119 |
Describe the steps of receiving and storing cleaning supplies and chemicals. |
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Required |
120 |
Inventory food and non-food items. |
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Introducing the Hospitality Industry |
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Optional |
121 |
Describe the scope of the hospitality industry. |
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Required |
124 |
Identify career opportunities. |
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Using Workplace Skills |
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Required |
126 |
Complete the mock job interview process, including preparation and follow-up. |
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Required |
127 |
Describe employee orientation. |
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Required |
128 |
Identify various training methods. |
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Required |
129 |
Identify types and methods of employee evaluation. |
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Required |
130 |
Identify techniques to resolve conflict and negotiate differences. |
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Required |
131 |
Identify federal and state employment laws. |
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