Culinary Arts Specialization - CTE Resource Center

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Culinary Arts Specialization 8279 36 weeks

Table of Contents Acknowledgments ................................................................................................................................................................... 1

Course Description .................................................................................................................................................................. 2

Task Essentials Table .............................................................................................................................................................. 3

Curriculum Framework ........................................................................................................................................................... 6

Teacher Resource ................................................................................................................................................................ 121

Appendix: Credentials, Course Sequences, and Career Cluster Information ..................................................................... 122

Acknowledgments The components of this instructional framework were developed by the following business panelists:

Bruce Coffey, Field Effectiveness Captain, US Foods, Salem Heidi Kovell, Baking and Pastry Chef Instructor, The Art Institute of Virginia Beach, Virginia Beach John Maxwell, Culinary Educator, Richmond Steve Sadowski, Associate Dean of Culinary Arts, Culinary Institute of Virginia, Norfolk Pearl Taylor, President, School Nutrition Association of Virginia, Henrico Anne Vakarietis, Mathematics Faculty, Culinary Institute of Virginia, Virginia Beach Charles Vakos, Chef Instructor, The Art Institute of Virginia Beach, Virginia Beach Jim Wilson, Director of Education and Workforce Development, Virginia Restaurant, Lodging and Travel Association, Richmond

The following educators served on the curriculum development panel:

Teresa Baxter, Burton Center for Arts & Technology, Roanoke County Public Schools Lee DeMatteo, Spotsylvania Career and Technical Center, Spotsylvania County Public Schools Sandra Hawk, Buckingham County Career & Technical Center, Buckingham County Public Schools Donna Hutson, Pittsylvania County Career & Technical Center, Pittsylvania County Schools Lincoln Marquis, Bridging Communities Regional Career & Technical Center, New Kent County Public Schools Emily Minium, Colgan High School, Prince William County Public Schools Craig Scheuerman, T.C. Williams High School, Alexandria City Public Schools Cynthia Stowers, South Lakes High School, Fairfax County Public Schools

Correlations to the Virginia Standards of Learning were reviewed and updated by:

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Leslie R. Bowers, English Teacher (ret.), Newport News Public Schools Vickie L. Inge, Mathematics Committee Member, Virginia Mathematics and Science Coalition Anne F. Markwith, New Teacher Mentor (Science), Gloucester County Public Schools Michael Nagy, Social Studies Department Chair, Rustburg High School, Campbell County Public Schools

Kathleen Buchanan, Virginia FCCLA Membership and Adviser Development Coordinator, reviewed and updated the FCCLA correlations.

The framework was edited and produced by the CTE Resource Center:

Averill P. Byrd, Writer/Editor Kevin P. Reilly, Administrative Coordinator

Virginia Department of Education Staff

Helen G. Fuqua, Specialist, Family and Consumer Sciences and Related Clusters Dr. Tricia S. Jacobs, CTE Coordinator of Curriculum and Instruction

Dr. David S. Eshelman, Director, Workforce Development and Initiatives George R. Willcox, Director, Operations and Accountability

Office of Career, Technical, and Adult Education Virginia Department of Education

Copyright © 2019

Course Description Suggested Grade Level: 12 Prerequisites: 8276

The Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the food service industry. In a hands-on environment, students apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. Students specialize in one of the following four areas:

• Baking and Pastry Food-Preparation Techniques • Catering/Banquet Food-Preparation Techniques • Restaurant Operation Techniques • Quantity Food-Preparation Techniques

The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts. As noted in Superintendent's Memo #058-17 (2-28-2017), this Career and Technical Education (CTE) course must maintain a maximum pupil-to-teacher ratio of 20 students to one teacher, due to safety regulations. The 2016-2018 biennial budget waiver of the teacher-to-pupil ratio staffing requirement does not apply.

http://www.doe.virginia.gov/administrators/superintendents_memos/2017/058-17.shtml

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Task Essentials Table • Tasks/competencies designated by plus icons ( ) in the left-hand column(s) are essential • Tasks/competencies designated by empty-circle icons ( ) are optional • Tasks/competencies designated by minus icons ( ) are omitted • Tasks marked with an asterisk (*) are sensitive.

8279 Tasks/Competencies

Analyze the meaning of work and the meaning of family.

Compare how families affect work life and how work life affects families.

Identify management strategies for balancing work and family roles.

Maintain a safety data sheet (SDS) book for a facility.

Develop a schedule for safety.

Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.

Create a sanitation inspection checklist.

Monitor cleaning and sanitizing procedures.

Develop a schedule for sanitation.

Describe procedures for protecting consumers who have common food allergies.

Adapt recipes for special dietary needs.

Produce food products to meet customers' specific dietary requirements.

Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

Create a menu for a food service establishment.

Develop a purchase order based on a menu.

Develop a production schedule based on a menu.

Calculate food cost.

Determine food costs and recipe yields.

Explain the components of a profit-and-loss statement.

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Estimate the cost of labor, based on production.

Identify the regulations governing the issuance of a standard business license.

Summarize the insurance requirements for a food service business.

Maintain financial records for a business.

Select equipment for various food service operations.

Clean equipment used in production.

Store equipment used in production.

Maintain equipment used in production.

Identify sources of energy used for cooking.

Identify sources of employment opportunities.

Identify entry-level positions in the food service industry.

Identify career-progression options.

Identify postsecondary education opportunities.

Create a career portfolio.

Complete an admission application for a postsecondary institution.

Demonstrate mise en place for baking and pastry.

Describe the relationship between ingredients and quality of results.

Identify baking and pastry ingredients and their functions.

Identify baking and pastry-preparation errors.

Prepare a variety of yeast-leavened doughs.

Prepare a variety of baked goods, using laminated products.

Prepare a variety of quick breads.

Produce a variety of cakes, using different mixing methods.

Prepare a variety of fillings and icings.

Finish cakes and pastries, using a variety of fillings and icings.

Decorate cakes for special occasions.

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Prepare a variety of pies and tarts, using various scratch-made crusts.

Prepare advanced mousses, creams, and custards.

Prepare advanced dessert sauces.

Prepare frozen desserts.

Prepare pâte à choux desserts.

Demonstrate dessert presentation and plating.

Demonstrate planning and setup for catering events.

Demonstrate mise en place for catering.

Produce classical cuts.

Produce bulk quantities of products for a catering display.

Demonstrate garde manger techniques.

Produce boxed lunches.

Prepare large quantities of food.

Prepare the classical sauces.

Prepare breads and bakery items in large quantities.

Prepare dessert products in large quantities.

Demonstrate mise en place for the restaurant kitchen.

Demonstrate table settings and service.

Describe the functions of dining service.

Explain training procedures for dining room staff.

Describe point-of-sale procedures.


Prepare menu items.


Prepare à la carte meals.


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Demonstrate mise en place for large-quantity food preparation.

Identify factors that influence the use of convenience foods.



Prepare large quantities of fruits, vegetables, starches, and other foods.

Use standardized recipes for preparing large quantities of food.




Legend: Essential Non-essential Omitted

Curriculum Framework

Balancing Work and Family

Task Number 39

Analyze the meaning of work and the meaning of family.

Definition

Analysis should include

• evaluating work systems and family systems (structures) • assessing characteristics of strong work and family organizations • examining the evolution of the workforce • identifying the rewards of work within and outside the family • describing the roles and responsibilities of employees and family members • determining the effects of interdependence on each member of the family • evaluating how the evolution of the family life cycle affects choices and decisions

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• examining personal and family values.

Process/Skill Questions

Thinking

• What factors should one consider when analyzing work and family structures? • What criteria should one use to assess work and family systems? • How are the roles and responsibilities of employed workers and family members alike, and how are they

different? • How is the role of management in the workplace like or unlike the role of management in the family?

Communication

• How can the workplace be respectful of the family and individuals? • How can one communicate the importance of being aware of the values of work and family? • How can family members at different stages of the family life cycle communicate their values and

choices?

Leadership

• What leadership techniques do we need to develop workplace strategies for change? • How can the family and the employer develop leadership skills in individuals? • What leadership techniques do we need to develop family strategies for change? • How can leadership skills be integrated into the family and the workplace?

Management

• How can one develop a life plan that reflects family values? • How can an individual’s management skills be integrated into the family or into the workplace? • What resources can help determine work and family values?

Task Number 40

Compare how families affect work life and how work life affects families.

Definition

Comparison should include

• the financial, social, intellectual, emotional, and ethical issues involved in work and family roles • the effect of career choices on parenting decisions and of parenting decisions on career choices and life

goals.


Thinking

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• What effects do technological changes in the workplace have on families? • What effects do other workplace trends have on families? • What are the benefits and disadvantages of work as it relates to family? • What are the effects of family stress and/or change on the workplace? • What effects might family life have on the financial issues related to work?

Communication

• How can one communicate the importance of work life to family members and the importance of family life to those in the workplace?

• What communication skills do one need to balance the effects of family life on work? Work life on families?

Leadership

• What leadership techniques does one need to develop workplace strategies for change? • How can the family and the employer develop leadership skills in individuals? • What leadership techniques does one need to be able to direct or redirect the effects of family on work

and work on family? • How can leadership skills be integrated into the family and the workplace?

Management

• How can an individual’s management skills be integrated into the family or into the workplace? • What resources can help one analyze and manage ways families are affected by work life and work is

affected by family life? • What management skills does one need to minimize the effects of family life on work and the effects of

work on family life? • What resources can help determine values toward work and families?

Task Number 041

Identify management strategies for balancing work and family roles.

Definition

Identification should include strategies related to

• use of time, particularly spending quality time with children • prioritization of family and work responsibilities • ways to handle stress of adults and children • health and safety issues, including sick-child care • conflict resolution • family and work values • stages of the family and career life cycles.


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Thinking

• What is the relationship between the family’s circumstances and work productivity? • Why is it important to a person, to the family, and to the employer to balance work and family roles? • What factors should one consider when developing management strategies related to family or to the

workplace? • What responsibility does an employer have for a worker’s well-being at home? • When is it appropriate for an employer to intervene in an employee’s personal/family life? • What is the relationship of community activities and responsibilities to work and family roles? • How do management strategies for balancing work and family roles change as the family progresses

through its life cycle?

Communication

• When is it appropriate for an employee to communicate personal/family problems to an employer? • What communication skills does one need to develop strategies for balancing work and family roles? • How can one communicate the importance of balancing work and family roles?

Leadership

• What leadership techniques can one use to address and resolve conflict regarding work and family roles? • What skills do family members need to become leaders? • What criteria should one use to assess efforts at balancing work and family roles?

Management

• What management skills does one need to set priorities at work and at home? • What kind of training is needed to develop management strategies for balancing work and family roles? • What management skills does one need to deal with issues at different stages of the family life cycle?

Implementing Kitchen Safety

Task Number 42

Maintain a safety data sheet (SDS) book for a facility.

Definition

Maintenance should include

• continually updating the SDS book to include up-to-date sheets for all hazardous materials on site • acquiring all new SDS provided by the Occupational Safety and Health Administration (OSHA) as they

are issued • ensuring that the SDS book is kept in a central location that is easily accessible.

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Thinking

• What is the purpose of an SDS book? • Where is the best location for an SDS book? Why is this important?

Communication

• How often should an SDS book be updated? • How can the information in SDS be communicated to all food service employees?

Leadership

• Who is in charge of updating an SDS book? • What training should employees have before handling hazardous materials?

Management

• How should management monitor safety in the facility? • How can management be sure that the requirements for handling hazardous materials are being met?

National Standards for Family and Consumer Sciences Education

8.2.9 Use the Occupational Safety and Health Administration (OSHA) Right to Know Law and Materials Safety Data Sheets (MSDS) and explain their requirements in safe handling and storage of hazardous materials.

FCCLA National Programs

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Hospitality, Tourism, and Recreation Professional Presentation

Task Number 43

Develop a schedule for safety.

Definition

Development should include

• scheduling the tasks in accordance with an accepted sequence and at accepted times • following federal and state laws and regulations, local ordinances, and employer safety guidelines, in

adherence to OSHA and U.S. Department of Labor standards • training in cardiopulmonary resuscitation (CPR) and first aid • including equipment maintenance in the safety schedule.


Thinking

• What are the differences between state laws and local ordinances regarding safety? • Why are strict standards of cleanliness and equipment maintenance important?

Communication

• How can employees be made aware of essential safety codes? • What resources are available for governing safety?

Leadership

• How should an employee report a safety violation? • What strategies are used by managers to ensure that laws and regulations are met?

Management

• What resources are available for management to learn about new government codes?


8.2 Demonstrate food safety and sanitation procedures. 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

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Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation Public Policy Advocate

Implementing Kitchen Sanitation

Task Number 44

Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.

Definition

Implementation should include


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• following the HACCP system when handling all foods and performing all procedures that are likely to cause food-borne illnesses

• developing facility procedures, using HACCP, that will reduce the risk of food-borne illnesses • monitoring procedures in order to keep food safe • maintaining applicable records.


Thinking

• How should food safety and sanitation procedures be evaluated? • What are food-borne illnesses? • What is an outbreak of food-borne illness?

Communication

• What are the ramifications of food-borne illnesses in a facility? • What are the steps for reporting a food-borne illness outbreak?

Leadership

• What procedures should be in place to report contamination of food items? • Who should take leadership roles to ensure proper use of HACCP?

Management

• What steps are needed to monitor corrective actions, record keeping, and verification in the HACCP process?

• Who is responsible for HACCP training? • What are the consequences to the food service establishment in the event of an outbreak of food-borne

illness?


8.2.4 Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness.


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Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation Public Policy Advocate

Task Number 45

Create a sanitation inspection checklist.

Definition

Creation of a checklist should include

• identifying and reviewing the sanitation standards to be met • listing all items to be inspected (e.g., all equipment; lighting; food temperatures; refrigeration, storage,

and sewage and drainage facilities; pest-control practices) • developing an in-house inspection sheet that covers all aspects, incorporating wholesome food

production and service techniques • providing for efficient ways to identify any modifications necessary to maintain compliance with the

given standards.


Thinking

• Why is self-inspection important? • How is self-inspection similar to the health department’s inspection?

Communication

• What local resources can be used in developing a self-inspection sheet?


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• What career paths are available in the field of sanitation inspection?

Leadership

• How can the results of the inspection be used to improve food safety within the facility? • How often should a sanitation should be done? • What are some professional organizations that would inspect a food service facility?

Management

• What are some of the areas inspected? • What are some of the wholesome food techniques included on the inspection? • What tools would be used to conduct a self-inspection?


8.2 Demonstrate food safety and sanitation procedures. 8.3.3 Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.




Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation


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Professional Presentation Public Policy Advocate

Task Number 46

Monitor cleaning and sanitizing procedures.

Definition

Monitoring should include

• developing a plan with the acceptable procedures for cleaning and sanitizing all items • making sure that a schedule is followed • using an inspection sheet for periodic checks.


Thinking

• Why are proper cleaning and sanitizing procedures important? • How might improper cleaning and sanitizing procedures cause illnesses? • Why should public and private areas be cleaned on a regular schedule?

Communication

• How can management stay informed of new procedures and equipment for cleaning and sanitizing? • Why is it important to have sanitizing and cleaning procedure lists visible to the public?

Leadership

• Who develops the inspection sheet for a facility? • Who is responsible for implementing the schedule for cleaning and sanitizing?

Management

• Who is responsible for monitoring cleaning and sanitizing procedures? • Who is responsible for the maintenance of equipment and the facility?


8.2 Demonstrate food safety and sanitation procedures. 8.3.3 Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

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Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Task Number 47

Develop a schedule for sanitation.

Definition

Development of a schedule should include

• scheduling the tasks in accordance with an accepted sequence and at accepted times • following federal and state laws and regulations, local ordinances, and health guidelines.


Thinking

• Why is it important to follow sanitation and health codes? • What are the differences between state laws and local ordinances regarding sanitation? • What is the importance of strict standards of cleanliness and equipment maintenance?


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Communication

• How can employees be made aware of essential sanitation codes? • What resources are available for governing sanitation?

Leadership

• How should an employee report a sanitation violation? • What strategies are used by managers to ensure that laws and regulations are met?

Management

• What resources are available for management to learn of new government codes?





Task Number 48

Describe procedures for protecting consumers who have common food allergies.


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Definition

Description should include

• providing consumer information about foods that may cause allergic reactions • providing menu notations about any allergy-causing ingredients in each dish.


Thinking

• What are the most common food allergens? • How might allergies affect menu design? • How do common food allergies affect banquet menus?

Communication

• How can food allergy information be relayed to waitstaff and kitchen staff? • What information regarding potential allergens needs to be included on menus? • How can an employer ensure all employees understand the significance of food allergies?

Leadership

• How can customers get additional information about food allergies? • How might food processing/preparation disseminate food allergens?

Management

• What responsibility does a food service establishment have toward customers who have allergies? • What are the legal ramifications of improper labeling or providing false or incomplete allergy

information?


8.2 Demonstrate food safety and sanitation procedures. 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.


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Applying Nutritional Principles

Task Number 49

Adapt recipes for special dietary needs.

Definition

Adaptation should include

• outlining the current U.S. Department of Agriculture (USDA) dietary guidelines as well as the dietary guidelines provided by the American Heart Association and the American Diabetes Association

• modifying sample recipes to meet specific dietary needs (e.g., low sodium, gluten-free, sugar-free, low carb).


Thinking

• What are some dietary needs that may require modifying a recipe? • What dietary considerations need to be followed when creating a menu?

Communication


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• What are some resources for obtaining possible substitutions for a recipe to make it more nutritious? • How can one obtain information about dietary guidelines? • How can one determine the nutritional content of a specific recipe?

Leadership

• Who is responsible for ensuring that special dietary needs are being met? • What is the moral responsibility of a food service employee to serve nutritionally sound and safe food?

Management

• What are the possible consequences if special dietary needs are not met? • Who has the responsibility within a food service operation for ensuring that the food produced for

customers with special dietary needs actually meets their needs?


8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.


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Check the national FCCLA portal. Entrepreneurship Food Innovations Hospitality, Tourism, and Recreation Nutrition and Wellness


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Professional Presentation

Task Number 50

Produce food products to meet customers' specific dietary requirements.

Definition

Production should include

• following American Heart Association and American Diabetes Association guidelines, as appropriate • following dietary guidelines related to special diets (e.g., those imposed by allergies or chronic illnesses) • using up-to-date and reliable online resources for information about dietary requirements.


Thinking

• How do dietary requirements and allergies affect food preparation? • What foods and ingredients are most associated with food allergies?

Communication

• Why is it important for all food service employees to know about dietary requirements? • How could the food service facility alert customers to ingredients that may cause allergic reactions?

Leadership

• What steps can be taken to ensure all employees are aware of customers' dietary requirements? • How can resources be used to train employees about dietary restrictions?

Management

• Who is responsible for ensuring that dietary requirements are met? • What are the possible consequences of noncompliance with dietary requirements?




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Task Number 51

Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

Definition

Demonstration should include

• following HACCP guidelines • explaining the effect of carry-over cooking procedures • using standard cooking and storing techniques • using batch cooking methods.


Thinking


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• What is meant by the expression nutrient loss? • How do cooking and holding techniques affect nutrients in food? • How are nutrients affected by improper storage?

Communication

• How can the use of holding time and temperature logs be effective in maintaining integrity in food products?

• What is the benefit of nutritional information found on food labels?

Leadership

• Who is responsible for maintaining the holding time and temperature logs? • What leadership skills are necessary to ensure food is prepared with minimum nutrient loss?

Management

• Who decides to dispose of improperly held food? • How can profit be affected by improperly held food?


8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.


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Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation Nutrition and Wellness Professional Presentation

Planning Menus

Task Number 52

Create a menu for a food service establishment.

Definition

Creation should include

• menu pricing • cycle menu • á la carte menu • fixed menu • dessert menu • banquet menu • family-style menu • seasonal menu • menu for special needs.


Thinking

• What are the different types of menus, and when are they used? • What is the purpose of a menu?

Communication

• How can the customer influence menu planning? • How can the needs of the target customer be determined?

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Leadership

• How is the type of menu offered by a food service establishment determined? • Who is responsible for forecasting appropriate menu items?

Management

• Who develops the menu of a food service establishment? • Who decides the rotation of menus? • How do local competitors' menus influence menu creation? • What factors determine the pricing of menu items?


8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs. 8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning. 8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.




Career Investigation Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation


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Task Number 53

Develop a purchase order based on a menu.

Definition

Development should include

• working with different vendors • incorporating perishable and nonperishable food items in the order • setting up a specification guide • using product terminology.


Thinking

• What is a purchase order? • What is a supply order? • How do economic trends affect a purchase order? • How does purchasing affect food cost?

Communication

• Why are vendors important when developing a menu? • What resources can be used to determine menu item availability?

Leadership

• What are the steps involved in developing a purchase order? • Who controls/manages the amount of inventory as it relates to a purchase order?

Management

• Who determines which vendor to use? • What tools could management use to reinforce understanding of product terminology? • Who ensures that inventory controls are correct? • Who verifies accounts receivable information? • How can purchasing increase or decrease profits?


8.6.1

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Apply principles of purchasing, receiving, and storing in food service operations.




Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Task Number 54

Develop a production schedule based on a menu.

Definition

Development should include the following steps:

• List on the production schedule the names of the dishes to be produced. • Identify the number of portions of each dish to be produced. • Access the necessary recipes for production and ensure they meet current standards. • Deliver the production schedule and recipes to the various departments in a timely manner (at least one

day ahead, if possible). • Hold a short preproduction meeting with the kitchen production team to review any potential problems

such as product issues, time constraints, or equipment challenges. • Supervise for compliance, checking that all work meets the standards that have been set. • Review recipe yield and investigate reasons for significant shortages or surpluses.


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Thinking

• What is the importance of a production schedule to menu development? • What is the connection between a production schedule for menu items and cost control? • Why is it important to use standardized recipes when planning a production schedule? • What factors should be considered when determining portion sizes of each dish? • Why should the number of portions that a recipe yielded be checked?

Communication

• How are production schedules communicated to every member of the kitchen staff? • Why is communication important for food production? • What types of information should be discussed in the preproduction meeting? Why is this important?

Leadership

• How can a leader ensure all members of the kitchen staff are fulfilling their duties in a production schedule?

• How does a preproduction meeting increase efficiency? • How can a production schedule increase productivity? • How can a production schedule reduce costs?

Management

• What are some techniques for supervising the kitchen staff for compliance? • Why is it important to follow up on events and examine shortages and surpluses? Who should be

responsible for completing the follow-up?


8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.



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Using Business and Mathematics Skills

Task Number 55

Calculate food cost.

Definition

Calculation results in a food-cost percentage based on overall inventory. Calculation should include

• using the formula: food cost ÷ food sales = food-cost percentage • explaining why costing out an operation’s menu is the only way to calculate ideal food cost (i.e., the

target cost of food in an operation).


Thinking

• What are the benefits of knowing food costs? • What are the benefits of knowing food sales? • What is the importance of standardization to food cost?

Communication


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• How does food loss or waste contribute to food cost? • What is cost control? Why is it important to a food service business?

Leadership

• Who determines food costs and tracks foods sales? • What leadership skills are needed to determine ideal food cost?

Management

• How can technology help keep track of food sales and food costs? • What is the effect of inventory accuracy on food cost?


8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.


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Task Number 56

Determine food costs and recipe yields.

Definition

Determination should include

• recipe costing • yield testing • food-cost percentages.


Thinking

• What current economic trends influence a menu? • What is the importance of recipe costing? • What is the relationship between food cost and recipe yield? How can food cost influence recipe yield?

Communication

• How is recipe cost determined? • What methods are used to determine the best price from a purveyor? • How can the quality and quantity of a product affect the cost?

Leadership

• Who determines the cost of yield? • What leadership skills are needed to meet food cost and yield targets?

Management

• Who determines the selling price of menu items? • How does one choose the purveyor to use?


8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.


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Career Investigation Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Task Number 57

Explain the components of a profit-and-loss statement.

Definition

Explanation should include

• sales vs. inventory • waste • overhead costs • fixed costs • variable costs • labor costs • food costs.



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Thinking

• What are the components of a profit-and-loss statement? • How does a profit-and-loss statement affect a facility?

Communication

• How can a profit-and-loss statement be used to determine purchasing needs? • How is profit or loss determined?

Leadership

• Why is an inventory log necessary for a facility? • Who controls fixed and variable costs?

Management

• Who maintains an inventory log? • Who is in charge of the profit-and-loss statement? • Why are variable costs highly indicative of management performance? • Why is cost control so important to a chef’s job?


8.6 Demonstrate implementation of food service management and leadership functions. 8.6.3 Apply accounting procedures in planning and forecasting profit and loss.




Career Investigation

35

Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Task Number 58

Estimate the cost of labor, based on production.

Definition

Estimation should include

• labor-cost percentages • labor analysis • production guide.


Thinking

• What is the cost of labor? • How is the cost of labor determined?

Communication

• Why is the production guide important in the communication process? • How does labor cost affect the creation of a menu and purchasing decisions?

Leadership

• Who is responsible for labor-cost analysis? • Why are time-management studies important in labor cost analysis?

Management

• How can a labor-cost analysis be implemented in the facility? • How can management controls be put in place to reduce labor cost?



36





Career Investigation Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Task Number 59

Identify the regulations governing the issuance of a standard business license.

Definition

Identification should include determining the local licensing procedures for a food service business.



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Thinking

• Why is a business license required? • What are some possible zoning conflicts that a food service business could encounter?

Communication

• What resources are available to research regulations for a standard business license? • Who is responsible for communicating with state and local authorities?

Leadership

• Who is responsible for obtaining a business license? • What licenses and permits are needed to start a food service business?

Management

• What are some differences between state and local regulations pertaining to food service operations? • What authorities should be contacted to obtain a business license, a certificate of occupancy, or a health

permit? • Who maintains the business license?


8.6 Demonstrate implementation of food service management and leadership functions.




Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation


38

Interpersonal Communications National Programs in Action Professional Presentation

Task Number 60

Summarize the insurance requirements for a food service business.

Definition

Summary should include the types of mandatory insurance (e.g., fire, health, accident, liability, workers’ compensation).


Thinking

• Why is insurance important? • Why is risk management important to a food service facility?

Communication

• What types of insurance are needed for the operation of a food service facility? • What resources are available to help evaluate insurance companies?

Leadership

• How can insurance affect not only the employee but also the business as a whole? • What type of insurance covers employees injured on the job?

Management

• Who is responsible for maintaining insurance coverage? • Who determines the amount of liability insurance required for the business?




Career Connection: My Career

39

Career Connection: My Life Career Connection: My Path Career Connection: My Skills Power of One: A Better You Power of One: Working on Working


Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 61

Maintain financial records for a business.

Definition


• payroll • payable and receivable accounts • depreciation • taxes • legal fees • advertising and promotion costs.


Thinking

• Why is it important to maintain sound financial records?


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• What are false statements?

Communication

• What are the consequences of making false statements? • How can advertising enhance a food service business?

Leadership

• What financial strategies are used to operate a food service business? • How do marketing decisions affect the finances of a business?

Management

• Who is responsible for maintaining accurate records? • How do taxes affect the operation of a food service business?




Career Connection: My Career Career Connection: My Life Career Connection: My Path Career Connection: My Skills Financial Fitness: Earning Financial Fitness: Protecting Financial Fitness: Spending Power of One: A Better You Power of One: Working on Working


Check the national FCCLA portal. Culinary Math Management


41

Entrepreneurship Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Maintaining Food Service Equipment

Task Number 62

Select equipment for various food service operations.

Definition

Selection should include

• identifying equipment needed for production in a specialty area • explaining selection criteria for each piece of equipment.


Thinking

• Why is selecting the proper equipment important? • What type of equipment would a specialty business need?

Communication

• What specifications are needed from the manufacturer? • What other factors should be considered when purchasing equipment?

Leadership

• What safety regulations should be in place at a food service facility? • Who is responsible for safety training?

Management

• Why is equipment safety training an important consideration when purchasing equipment?

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• What consequences may result from the improper use of equipment? • Why are insurance requirements important when operating equipment?







Task Number 63

Clean equipment used in production.

Definition

Cleaning should include

• demonstrating the use of the three-compartment sink • using sanitizing products for various applications


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• cleaning equipment, using product-manufacturer’s guidelines.


Thinking

• Why is it important to clean and sanitize equipment? • What is a sanitizer? • What is the purpose of a three-compartment sink?

Communication

• What are some health issues related to noncompliance with cleaning and sanitizing regulations? • What components are important in a cleaning and sanitizing log?

Leadership

• Who is responsible for maintaining the cleaning and sanitizing log? • Who is responsible for storage of cleaning and sanitizing solutions?

Management

• Why is a cleaning and sanitizing log a useful management tool? • Where is the best location for the cleaning and sanitizing log? • Who is responsible for verifying that the log is being maintained?






44


Task Number 64

Store equipment used in production.

Definition

Storage should be done in accordance with the manufacturer’s guidelines.


Thinking

• Why is it important to lock and secure equipment? • Why is it important to have proper storage for equipment? • Why is it important for stored equipment to be clean and organized?

Communication

• What specifications are needed from the manufacturer?

Leadership

• Who is responsible for properly storing the equipment after using it?

Management

• Who is responsible for securing the facility's storage areas? • What are some possible financial consequences to the facility of improper storage of equipment?





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Task Number 65

Maintain equipment used in production.

Definition


• identifying the maintenance tasks to be done by food service workers for each piece of equipment • completing the identified tasks in accordance with the manufacturer’s guidelines.


Thinking

• Why is it important to have properly maintained equipment? • What does a red tag on equipment signify?

Communication

• Why is it important to follow manufacturer's specifications?


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• How should equipment problems be reported?

Leadership

• Who should report equipment problems? • Why is pre-maintenance training important?

Management

• Who is responsible for maintaining equipment? • Who is responsible for putting red tags on equipment?







Task Number 66


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Identify sources of energy used for cooking.

Definition

Identification should include the various attributes of electricity, gas, wood, and charcoal as sources of energy used for cooking.


Thinking

• What sources of energy are commonly used for cooking in a food service establishment? • What are the differences among these sources of energy? • How do the different sources of energy affect the cooking process?

Communication

• Why would a particular source of energy be selected for a certain application?

Leadership

• Why is proper storage of fuels critical? • Why is it important to have training in using different sources of energy? • How does the source of energy affect facility cleaning needs?

Management

• Who determines the sources of energy to be used in a food service establishment? • Who is responsible for ensuring that sources of energy are used correctly? • How does the source of energy affect variable costs?




Career Connection: My Career Career Connection: My Life Career Connection: My Path Career Connection: My Skills Power of One: A Better You

48

Power of One: Working on Working


Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation Professional Presentation

Exploring Careers

Task Number 67

Identify sources of employment opportunities.

Definition

Identification should include

• Internet research and online job listings • job and career fairs • networking • word of mouth • career coaches and school counselors • job shadowing • newspaper classified ads.


Thinking

• What role does planning play in a successful career? • Why are personal and professional goals needed?

Communication

• Why is networking vital to a successful career?


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• What are the advantages of personal networking vs. social media networking? • How can social media help a job search? How might it hinder a job search? • Why are verbal and nonverbal forms of communication essential for successful job interviews?

Leadership

• How can positive self-representation skills increase career marketability? • Why is it important to take a proactive approach when seeking employment?

Management

• How do organizational skills contribute to career success? • Why is it important to research the skill requirements, qualifications, salary, and training levels for

specific occupations?




Career Investigation Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation Interpersonal Communications Job Interview Professional Presentation

Task Number 68


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Identify entry-level positions in the food service industry.

Definition


• baker • school nutrition assistant • prep cook • cashier • dishwasher • utility worker • busser • host/hostess.


Thinking

• What are the benefits of working in an entry-level position? • Why is entry-level labor important to the overall success of the food service industry? • What are the benefits of being cross-trained in multiple areas while working in an entry-level position?

Communication

• How can active listening benefit the entry-level worker? • How can an entry-level worker communicate a positive outlook?

Leadership

• Why is cooperation vital in performing entry-level tasks? • Why is a waiter or waitress generally not regarded as an entry-level position? • Why is dependability such an important trait for food service workers?

Management

• How can a manager encourage and engage entry-level workers? • Who should train entry-level employees? • What types of training do entry-level employees need?


8.1 Analyze career paths within the food production and food services industries.



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Career Investigation Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation Job Interview Professional Presentation

Task Number 69

Identify career-progression options.

Definition

Identification should include an outline of various food service career pathways (e.g., line cook, waitstaff, kitchen manager, maître d’, sous chef, executive chef, baker, pastry chef, dietitian, school nutrition director).


Thinking

• What are the benefits of working one's way up the career ladder? • Why is a working knowledge and experience in various positions important to overall career success?

Communication

• How can verbal and nonverbal communication skills benefit the food service industry worker? • What career resources are available to employees in the food service industry?


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Leadership

• Why is it important to manage one's career? • Why is cooperation vital to job performance?

Management

• How can managers encourage and engage employees? • How can managers mentor employees? • How can managers foster self-motivation in employees?






Career Investigation Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation Interpersonal Communications Job Interview Leadership Professional Presentation


53

Task Number 70

Identify postsecondary education opportunities.

Definition

Identification should include options such as

• community colleges • colleges and universities • apprenticeship programs • on-the-job training opportunities • the military • opportunities provided by professional organizations (e.g., American Culinary Federation, International

Flight Services Association, School Nutrition Association, and National Restaurant Association).


Thinking

• How does postsecondary education contribute to career success? • What are the benefits of an advanced degree, training, or certification?

Communication

• How does networking play a role in finding postsecondary opportunities? • How can one evaluate a postsecondary education option?

Leadership

• What qualifications and abilities are needed for postsecondary success? • How can one demonstrate initiative when pursuing advanced study opportunities?

Management

• What background knowledge is needed to succeed in postsecondary studies? • What are the long-term benefits of postsecondary education?





54



Career Investigation Check the national FCCLA portal. Entrepreneurship Event Management Hospitality, Tourism, and Recreation Interpersonal Communications Job Interview Leadership Professional Presentation

Task Number 71

Create a career portfolio.

Definition

Creation should include the following components:

• Career plan and goals • Résumé that lists job skills, experience, education, certifications, professional organization involvement,

community service, awards and recognition, and references • Documentation of work samples (e.g., photographs, descriptions) • Completed job application form, if applicable.


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Thinking

• What is a career portfolio? • How are portfolios used in the workplace?

Communication

• Why is it important to keep a portfolio up-to-date? • Why is a portfolio never complete?

Leadership

• How does a portfolio further a person's career? • What technology is available to create and maintain an electronic portfolio?

Management

• What skills are required to develop a professional portfolio? • What professional resources are available to help with developing a portfolio?






Career Investigation Check the national FCCLA portal. Job Interview


56

Leadership Professional Presentation

Task Number 72

Complete an admission application for a postsecondary institution.

Definition

Completion should include

• obtaining the application • completing the required information with 100 percent accuracy • providing supporting documentation • submitting the application by the deadline.


Thinking

• What supporting documentation is needed for an application package? • Why is thoroughness important when completing an application?

Communication

• What role does writing play in a successful job application? • Why is it critical to comply with application instructions?

Leadership

• What personal marketing strategies are needed when completing an application? • What strategies can be used to gather references and other supporting documentation?

Management

• What skills and abilities should be conveyed on a postsecondary application? • What resources are available to aid completion of the application?




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Career Investigation Check the national FCCLA portal. Job Interview Leadership National Programs in Action Professional Presentation

SPECIALIZATION OPTION 1: Applying Baking and Pastry-Preparation Techniques

Task Number 73

Demonstrate mise en place for baking and pastry.

Definition


• organizing a workstation • maintaining a clean work area


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• adhering to safety and sanitation regulations • following a production schedule • using weighing and measuring techniques.


Thinking

• Why is accurate measurement crucial in baking and pastry production? • What is the difference between a recipe and a formula?

Communication

• How can the importance of mise en place be communicated to employees? • Why is it important to read an entire recipe before starting to create a product?

Leadership

• Why is it important to implement production schedules? • Why is cleanliness important during baking and pastry production? • How does workstation organization affect productivity?

Management

• Who is responsible for establishing and monitoring the production schedule? • How does the production schedule affect labor cost and customer satisfaction?






59

Check the national FCCLA portal. Culinary Arts Professional Presentation

Task Number 74

Describe the relationship between ingredients and quality of results.

Definition

Description should include the reasons why selecting the proper, fresh ingredients, as identified in the recipe, and using the recommended cooking method are both crucial for obtaining the desired outcome.


Thinking

• Why are proper ingredients essential for a high-quality result?

Communication

• How can employees better understand the relationship between ingredient quality and final product quality?

• How can employees be encouraged to properly care for ingredients?

Leadership

• Who is responsible for choosing the ingredients to be used? • What factors influence ingredient choice?

Management

• How does ingredient choice determine overall quality? • What should be done with an inferior product? • How can inferior product be utilized to reduce cost and food waste?





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Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 75

Identify baking and pastry ingredients and their functions.

Definition


• flour and starch types • fats, oils, and shortenings • leavening agents • types of sugar and other sweeteners • egg products • types of chocolate • types of nut and nut products.



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Thinking

• Why does the type of flour matter when preparing a formula or recipe? • Why is it important to use the correct fat, oil, or shortening product?

Leadership

• Why is the proper labeling of baking products important?

Management

• Who determines what ingredients should be purchased? • What is the best way to train employees on the use of specific ingredients?







Task Number 76

Identify baking and pastry-preparation errors.


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Definition


• failing to account for geographical location (e.g., high altitude, sea level) • using incorrect cooking time and/or temperature (e.g., over/under baking, over/under proofing) • measuring incorrectly (e.g., confusing dry vs. liquid measures or weight vs. volume measures) • using stale ingredients • assessing the characteristics of the finished product incorrectly.


Thinking

• What baking and pastry-preparation errors are commonly made? • How can geographical location affect the outcome of the finished product? How does elevation above

sea level affect baked goods? • How can cooking time and temperature affect the outcome of the finished product? • Why might use of stale ingredients cause failure of a baked product? • What factors might cause a cake or bread not to rise? • How does the freshness of the leavener affect the final product?

Communication

• How can the importance of accuracy when preparing baked products be communicated? • How can the freshness of ingredients be ensured?

Leadership

• How can one learn the crucial steps to take to avoid errors? • How can one determine whether an ingredient is stale or not?

Management

• What should be done with an inferior product? • How can common baking and pastry preparation errors be avoided? What are the financial consequences

of such errors?




Career Connection: My Career Career Connection: My Life

63

Career Connection: My Path Career Connection: My Skills Power of One: A Better You Power of One: Working on Working


Check the national FCCLA portal. Culinary Arts Culinary Math Management Professional Presentation

Task Number 77

Prepare a variety of yeast-leavened doughs.

Definition

Preparation should include using

• lean and/or enriched dough • various yeasts and starters (e.g., sourdough, biga) • artisan and/or traditional methods.


Thinking

• What role does temperature play in yeast dough production? • How does fermentation affect the texture of the dough? • What is the difference between proofing and fermentation?

Communication

• What is the importance of following the bakery formulas for yeast-leavened products? • How can the importance of proper mise en place be communicated to employees? • How can proper procedures and techniques for yeasted products be communicated to employees?


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Leadership

• Who determines which yeast-leavened products to make? • How does production of a yeast bread affect workflow? • How does production of sourdough affect workflow?

Management

• Who is responsible for purchasing yeasts and starters? • Why is proper storage and usage important for yeast-leavened products? • What factors should be considered when deciding what type of yeast dough to produce?


8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.





Task Number 78

Prepare a variety of baked goods, using laminated products.

Definition


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Preparation should include making and using laminated dough to create croissants, Danish, and puff pastries.


Thinking

• What are laminated products? • What types of laminated dough may be purchased?

Communication

• What resources can be used to identify laminated products? • How can technology help one decide the best procedure to ensure the desired end product? • How can proper procedures and techniques for laminated products be communicated to employees?

Leadership

• Who determines what laminated products to use? • How can the importance of organization and proper handling be emphasized to employees?

Management

• Who determines the cost effectiveness of making or purchasing laminated dough? • What factors should be considered in the decision to make or purchase laminated dough?








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Culinary Arts Professional Presentation

Task Number 79

Prepare a variety of quick breads.

Definition

Preparation should include chemical-leavened products.


• What leavening agents are used in quick breads? • What mixing methods are used in the production of quick breads?

Communication

• How can proper procedures and techniques for chemical-leavened products be communicated to employees?

• Why is it important to troubleshoot while preparing a variety of quick breads?

Leadership

• What steps are needed to produce various quick breads?

Management

• Who determines what type of quick breads are prepared?




Career Connection: My Career Career Connection: My Life Career Connection: My Path

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Career Connection: My Skills Power of One: A Better You Power of One: Working on Working



Task Number 80

Produce a variety of cakes, using different mixing methods.

Definition

Production should include

• making pound, sponge/foam, angel, and high-ratio cakes • using various mixing techniques, including creaming, whipping, and blending.


Thinking

• What are some techniques to use when combining ingredients? • What are the differences between types of cakes? • What factors might cause a cake not to rise? • What effect does pan color have on a baked item?

Communication

• What determines the types of cakes produced?

Leadership

• Who determines when cakes are going to be prepared in advance?

Management

• Who determines the types of cakes to be produced?


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• How do proper cooling and storage affect labor and food cost?







Task Number 81

Prepare a variety of fillings and icings.

Definition

Preparation should include butter creams, ganaches, and glazes.


Thinking

• What is the difference between a pourable and a spreadable icing?

Communication


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• Why is following the recipe important to the finished product? • What can happen if a preparation step is not communicated to assistants?

Leadership

• Who determines when and how the frosting/icing should be used?

Management

• What determines the production and use of frostings/icings?







Task Number 82

Finish cakes and pastries, using a variety of fillings and icings.

Definition

Finishing should include


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• filling and icing American-style and European-style round and sheet cakes • employing various icing, glazes, simple syrup, and ganaches to enrobe cakes and French pastries.


Thinking

• What are techniques for finishing cakes? • What are some differences between American and European styles?

Communication

• How does one determine which technique will be used? • What does finish style communicate about the dessert?

Leadership

• What procedures are used in the finishing of cakes and pastries?

Management

• Who decides which procedures and what products are to be used?






Check the national FCCLA portal. Culinary Arts


71


Task Number 83

Decorate cakes for special occasions.

Definition

Decoration should include

• making American-style special occasion cakes (e.g., birthday, anniversary) • using multitier cake construction (e.g., stacking, tiered) • using a pastry bag and tip according to standard procedures • costing a special occasion cake to determine sales price.


Thinking

• What are some examples of special occasion cakes?

Communication

• How are special occasion cakes designed?

Leadership

• Who determines what technique is to be used for the design on the cake?

Management

• Who decides what to charge for special occasion cakes? • What factors should be considered when deciding a price for special occasion cakes?




Career Connection: My Career Career Connection: My Life Career Connection: My Path

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Career Connection: My Skills Power of One: A Better You Power of One: Working on Working



Task Number 84

Prepare a variety of pies and tarts, using various scratch-made crusts.

Definition

Preparation should include

• making crumb, flaky, and mealy crusts • producing different types of pies (e.g., fruit, cream, custard, specialty).


Thinking

• What is the difference between a pie and a tart? • What are the differences between the methods used to make each crust?

Communication

• How can the type of crusts and/or fillings be determined?

Leadership

• What training is required to make pies and tarts?

Management

• Who determines the type of pies and tarts to be made?


73







Task Number 85

Prepare advanced mousses, creams, and custards.

Definition


• mousse (e.g., chocolate, fruit) • crème Chantilly • pastry crème production and various custards • crème caramel (flan) • crème brûlée • Bavarian crème components (e.g., crème anglaise, gelatin, Chantilly).


Thinking


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• Why are these products particularly vulnerable to food-borne bacteria? • What are the similarities and differences among creams, custards, and puddings? • What are some examples of dessert mousses? • How are mousses and cream-based desserts served?

Communication

• What procedures must be followed to ensure quality production of cream-based desserts? • How could proper tempering and folding techniques be communicated to employees?

Leadership

• What strategies may be used in producing and serving quality cream-based desserts?

Management

• Who determines the quality of the finished product?







Task Number 86


75

Prepare advanced dessert sauces.

Definition


• cooked sauces • crème anglaise (i.e., egg-thickened) • various chocolate sauces • fruit starches (i.e., starch-thickened) • reductions • uncooked sauces • fruit purees (i.e., coulis).


Thinking

• What are some examples of advanced dessert sauces? • What are the benefits of offering advanced sauces?

Communication

• What is sauce painting? • How can sauce placement be communicated to employees? • How can dessert sauces be used in conjunction with other dessert preparations?

Leadership

• What are some convenience items available for the production of dessert sauces? • What are the trade-offs between made-from-scratch and convenience items? • What steps are involved in the production of various dessert sauces?

Management

• What factors should be considered when choosing a dessert sauce for a particular dish? • What could happen if the inappropriate sauce is used on a dessert?





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Task Number 87

Prepare frozen desserts.

Definition

Preparation may include

• American and French ice cream • sorbet, sherbet, and granita • Soufflé Glacé (i.e., frozen mousse) • gelato.


Thinking

• What are the differences between American and French ice creams? • What are the differences between sorbet and sherbet? • How is granita prepared? • How does a gelato differ from ice cream?

Communication

• What resources are available to determine the different uses of frozen desserts?

Leadership


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• Why is training crucial to the success of preparing a frozen dessert? • How does the availability of equipment affect the preparation of frozen desserts?

Management

• Who determines which frozen desserts to prepare?







Task Number 88

Prepare pâte à choux desserts.

Definition


• a variety of pâte à choux (e.g., éclair, cream puff, profiterole, swans) • filling, icing, glaze, and garnish for each.


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Thinking

• What is the definition of pâte à choux? • What are some examples of pâte à choux desserts?

Communication

• What resources are available for researching preparation of pâte à choux desserts?

Leadership

• Why is following the formula/recipe important in preparing pâte à choux desserts?

Management

• How can pâte à choux desserts be used in both bakery and restaurant settings?








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Task Number 89

Demonstrate dessert presentation and plating.

Definition

Demonstration should include á la carte and banquet techniques for various

• main items • sauces • crunch elements • garnishes • platter layouts and presentations • in-store or bakery presentations.


Thinking

• What are some elements of plated desserts? • How do dessert plating and presentation techniques differ between á la carte and banquet styles?

Communication

• How can presentation techniques be communicated to kitchen employees? • How can dessert presentations be communicated to the customer? • What techniques can be used for ensuring consistent quality and presentation of plated desserts?

Leadership

• What resources are available to learn new food-presentation techniques? • How can technology be used to learn about presentation techniques? • What training is required for effective plating and presentation?

Management

• How can full-use be integrated into dessert design? • Who determines how the product is plated and presented?





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SPECIALIZATION OPTION 2: Applying Catering/Banquet Food-Preparation Techniques

Task Number 90

Demonstrate planning and setup for catering events.

Definition

Demonstration should include determining the number of guests and setting up

• a production schedule that allows sufficient time for all tasks to be completed within the given time frame

• service type (e.g., buffet, seated) • table setting (e.g., plates, silverware, glassware, linen) • floor layout (e.g., number of tables and/or risers needed and their arrangement) • chafing dishes • placement of food items for optimal flow and eye appeal • centerpieces (e.g., floral arrangements, ice carvings).



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Thinking

• How are equipment needs determined? • What factors lead to a successful catering event?

Communication

• What role does communication play in catering? • What types of communication are needed between service and kitchen staffs?

Leadership

• Why are problem-solving skills important when catering an event? • How do staff cooperation and teamwork lead to a successful event?

Management

• How does management determine staffing and equipment needs for a catering event? • What organizational skills are essential for catering events?






Career Investigation Check the national FCCLA portal. Culinary Arts


82

Entrepreneurship Event Management Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 91

Demonstrate mise en place for catering.

Definition


• organizing a workstation • maintaining a clean work area • adhering to safety and sanitation regulations • developing an equipment packing list • developing a product packing list • adhering to the production schedule and deadlines • cleaning and breaking down the workstation • making entries in the temperature log.


Thinking

• What is the purpose of mise en place? • Why is workstation planning important?

Communication

• Why are effective communication skills needed for all front-of-the-house and back-of-the-house staff? • What skills are needed to ensure effective communication flow up and down the management chain?

Leadership

• Why is teamwork necessary for mise en place? • How is leadership important to the overall success of the team?

Management

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• What is the manager’s role in mise en place? • How can a manager aid problem solving and workflow? • How can a manager improve overall customer satisfaction?


8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. 8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.




Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 92


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Definition

Production should include use of the appropriate knife (e.g., chef, paring, tourné, boning, slicer) for

• julienne • batonnet • brunoise • large, medium, and small dice • tournée • chiffonade • concasse.


Thinking

• Why are consistent knife cuts needed when cooking? • How does one determine the appropriate knife for a task?

Communication

• What role does the chef play in ensuring that the proper cut is used in accordance with a standardized recipe?

• How does one identify proper cuts? • How do active listening skills ensure accuracy in preparation?

Leadership

• Why is consistency in knife cuts among production staff vital to a standardized recipe? • What safety procedures are critical when using knives?

Management

• How do proper knife skills aid time management and food consistency? • How does the recipe determine the type of knife cut to be used?


8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.



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Task Number 93


Definition

Production should include cutting poultry, meat, fish, and shellfish products down to serving size or portion size for optimal display. Production should also include preparing canapés and appetizers.


Thinking

• What are the advantages of buying bulk products? • What knife and equipment skills are needed to fabricate bulk products?

Communication

• How does a prep list aid staff communication? • Why is communication with vendors essential to bulk production?

Leadership

• How do time-management demands affect the fabrication of bulk products? • How does one locate sources for bulk products?

Management


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• Why is staff instruction about things such as waste prevention, final appearance, and presentation necessary?

• How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned products?


8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. 8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.





Task Number 94

Demonstrate garde manger techniques.

Definition


• creative, advanced arrangement of various food products, using appropriate garnishes (e.g., edible flowers, fruit, vegetables, cheese carvings)

• cooked food displayed cold (e.g., forcemeats, pâtés, terrines)


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• preparation of displays of fruit and cheese, crudités, antipasto, salads and salad dressings, and desserts.


Thinking

• What specialty tools are needed for garde manger tasks? • What distinguishes garde manger from other forms of preparation?

Communication

• Why is it important to read and comprehend the customer contract? • Why is communication needed between the chef garde manger and the rest of the staff?

Leadership

• What are some examples of unique duties performed by the chef garde manger? • Who designates garde manger tasks?

Management

• What is the production flow for garde manger service? • How can garde manger contribute to the overall dining experience? • Why are quality food and equipment essential to the operation of the garde manger?








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Culinary Arts Professional Presentation

Task Number 95

Produce boxed lunches.

Definition

Production should

• follow accepted standards regarding the types and quality of ingredients, sanitation practices, temperature control, packaging, and presentation

• retain freshness and flavor throughout the delivery process.


Thinking

• What is the purpose of boxed lunches? • What is the planning process for boxed lunches?

Communication

• How does one determine the logistical steps to meet customer requirements? • Why is customer communication essential?

Leadership

• What skills are needed to prepare a boxed lunch? • Who sets the schedule for preparing boxed lunch components?

Management

• What methods should be used for assembling boxed lunches? • How can boxed lunches be marketed?


8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. 8.5.9 Prepare sandwiches, canapés and appetizers using safe handling and professional preparation techniques.

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Task Number 96

Prepare large quantities of food.

Definition


• converting standard recipes to produce large quantities • using various cooking methods (e.g., dry, moist, combination) and holding methods • maintaining holding temperatures.


Thinking

• What are yield conversion rates? • How does the quantity of food being prepared affect cooking-method decisions? • What effect does a serving location have on food-preparation steps?

Communication

• What preparation steps need to be communicated when preparing large quantities of food?


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• How can active listening skills benefit staff working to prepare large quantities of food?

Leadership

• What is the role of time management in quantity food preparation? • What is the role of teamwork in quantity food preparation?

Management

• Why is staff instruction in waste prevention, final appearance, and presentation necessary? • What equipment needs may arise when preparing large quantities of food? • What management qualities are essential when directing the preparation of large quantities of food?


8.2 Demonstrate food safety and sanitation procedures. 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment. 8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs. 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.






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Task Number 97


Definition

Preparation should include following the procedures for making and using the classical sauces (béchamel, espagnole or brown, hollandaise, tomato, and velouté) for quantity production.


Thinking

• How does one choose the appropriate cooking process for the selected sauce? • Why are sauces important to the menu?

Communication

• Why is proper explanation of sauces and their preparation important to customer service? • Why should instructions be given to staff charged with sauce preparation?

Leadership

• What corrective measures can be taken if a sauce begins to break down during preparation? • What instruction is necessary for plating classical sauces?

Management

• What components should be considered in sauce preparation? • How do time-management skills, education, and experience benefit sauce-preparation techniques?


8.5.6 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.


Career Connection: My Career Career Connection: My Life Career Connection: My Path Career Connection: My Skills

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Power of One: A Better You Power of One: Working on Working



Task Number 98


Definition

Preparation should include methods of quantity production for different yeast and quick breads.


Thinking

• How does one choose the appropriate baking materials and equipment for the selected baked goods? • What do bread and baked goods add to the dining experience? • What effect does location have on the choice of which breads and baked goods to prepare for an event?

Communication

• Why is an explanation of available bread and bakery items important to customer service? • Why is following a standardized recipe critical when preparing breads and baked goods?

Leadership

• Why is it important to analyze baking mistakes? • How do time-management skills affect production of baked goods?

Management

• What components should be considered in baking preparation? • How do education and experience benefit baking techniques and procedures?



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Task Number 99


Definition

Preparation should include methods of quantity production for different desserts and pastries.


Thinking

• What is the effect of weather and location on dessert planning? • How does one choose desserts to match clientele? • How does preparation and plating increase the appeal of desserts?

Communication

• Why is a well-articulated description of available desserts important to customer service? • Why is following a standardized recipe critical when preparing desserts?


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Leadership

• Why is ingredient identification key to dessert preparation? • How do time-management skills affect production of desserts?

Management

• How does portioning affect the price of a dessert item? • Why is an awareness of food allergies an important consideration when preparing and serving dessert

items?







SPECIALIZATION OPTION 3: Applying Restaurant-Operation Techniques


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Task Number 100

Demonstrate mise en place for the restaurant kitchen.

Definition


• practicing measuring techniques • organizing a workstation • maintaining a clean work area • adhering to safety and sanitation regulations • adhering to the production schedule.


Thinking

• What is the purpose of mise en place? • Why is mise en place important to the efficiency of the kitchen?

Communication

• Why are effective communication skills needed by back-of-the-house staff regarding the setup of mise en place?

• What skills are needed to ensure effective communication?

Leadership

• Why is teamwork necessary for mise en place? • How is leadership important to the overall success of the team?

Management

• What is the kitchen manager's role in mise en place? • How can a kitchen manager aid problem solving and workflow?





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Check the national FCCLA portal. Culinary Arts Entrepreneurship Event Management Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 101

Demonstrate table settings and service.

Definition

Demonstration should include American, French, English, Russian, and buffet service and related settings.


Thinking

• What is the order of service for each service style? • Why are correct utensils important for service?

Communication

• Why is effective communication needed between front-of-the-house and back-of-the-house staff? • How does the type of service determine the communication level of the service staff with the customer?


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Leadership

• Why is cooperation among members of the service staff vital to customer service? • What is the role of the maître d’ in ensuring excellent service?

Management

• How does proper training of staff ensure a successful dining room flow? • Why do managers require conflict-resolution skills?





Task Number 102

Describe the functions of dining service.

Definition


• greeting guests


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• refilling drinks • communicating specials • pre-busing tables • accommodating customer requests • providing service etiquette.


Thinking

• Why is it critical to match the restaurant service to the type of restaurant? • How does staff professionalism contribute to the customer’s dining experience?

Communication

• Why is it important to provide a positive dining experience for customers? • Why is team communication necessary for the overall success of the restaurant? • How do tableside etiquette and a pleasant manner contribute to the diner’s experience?

Leadership

• Why is self-initiative critical for restaurant staff? • How can front-of-the-house staff cooperate to provide excellent service?

Management

• How can managers ensure a smooth dining experience? • How does cross-training of service staff play a vital role in dining service? • What is the role of pre-shift meetings for staff?


8.7 Demonstrate the concept of internal and external customer service.



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Career Investigation Check the national FCCLA portal. Culinary Arts Entrepreneurship Hospitality, Tourism, and Recreation Interpersonal Communications National Programs in Action Professional Presentation

Task Number 103

Explain training procedures for dining room staff.

Definition

Explanation should include

• guest relations • staff relations (e.g., front-of-the-house to back-of-the-house) • conflict-resolution and problem-solving training • order-taking procedures • food and beverage service • vendor interaction • opening and closing procedures • cleaning procedures • shift-changing procedures • credit card processing • cash handling • cashier duties.


Thinking

• How does staff training lead to a positive dining experience for customers? • What are some of the consequences if staff is not adequately trained?


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Communication

• What role does staff training play in customer relations? • How can verbal and nonverbal communication skills benefit a staff member's career? • Why are policies and procedures needed to clarify working relationships (e.g., staff dating, sexual

harassment, and bullying)?

Leadership

• Why is it important to follow chain-of-command procedures? • How can delegating responsibilities contribute to the accomplishment of training goals?

Management

• Why is consistent management critical to staff morale and operational procedures? • What is management's role in providing consistent procedures for overall restaurant service? • What is management's role in ensuring effective cash- and credit-card-handling procedures?


8.6.7 Conduct staff orientation, initial training and education, consistent reinforcement of training principles, and on the job training/retraining.




Check the national FCCLA portal. Culinary Math Management Entrepreneurship Hospitality, Tourism, and Recreation


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Interpersonal Communications National Programs in Action Professional Presentation

Task Number 104

Describe point-of-sale procedures.

Definition


• defining point-of-sale • explaining marketing strategies, upselling, and highlighting.


Thinking

• What selling techniques influence the average check amount? • How do the marketing skills of service staff affect average check amount?

Communication

• Why is a positive attitude and good behavior by staff critical to sales? • How do active listening skills contribute to sales?

Leadership

• How do point-of-sale procedures contribute to overall profit? • How does point-of-sale expertise benefit a server's career and lead to monetary gain?

Management

• What are some examples of point-of-sale incentives that will increase the average check? • How does a manager evaluate incentives that will motivate employees?




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Check the national FCCLA portal. Entrepreneurship Hospitality, Tourism, and Recreation National Programs in Action Professional Presentation

Task Number 105


Definition




Thinking

• Why are consistent knife cuts needed when cooking?


103

• How does one determine the appropriate knife for a task?

Communication



Leadership


Management


Task Number 106

Prepare menu items.

Definition


• using fruits, vegetables, and/or starches • selecting and evaluating freshness of goods • handling and storing the goods according to standard procedures • demonstrating a variety of preparation and presentation techniques.


Thinking

• How can consideration of seasonality affect menu planning? • What are the effects of seasonality on preparation techniques? • Why should starches and vegetables be balanced in menu offerings?

Communication

• Why is a prep list needed for producing menu items? • Why is communication with vendors essential to menu production?

Leadership

104

• How are periodic automatic replenishment (PAR) levels determined? • Who is responsible for maintaining PAR levels?

Management

• What are the procedures for proper stock rotation? • Who is responsible for ensuring proper storage of perishables and nonperishables?


8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.





Task Number 107


Definition

Production should include cutting poultry, meat, fish, and shellfish products down to serving size or portion size for optimal display.


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Thinking


Communication


Leadership

• How do time-management demands affect fabrication of bulk products? • How does one locate sources for bulk products?

Management

• Why is staff instruction in waste prevention, final appearance, and presentation necessary? • How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned

products?

Task Number 108

Prepare à la carte meals.

Definition

Preparation should include using moist, dry, and combination cooking methods for à la carte meals (e.g., six servings, according to standardized recipes).


Thinking

• What products require moist-heat cooking methods? • When are dry-heat cooking methods appropriate? • What are the benefits of combination cooking?

Communication

• Why is a prep list needed for preparing à la carte menus? • Why does serving staff need to be informed of cooking methods used for à la carte menu items?

Leadership

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• How do time-management demands affect the quality of à la carte menu items? • What are the effects of mise en place on à la carte menu production?

Management

• How does serving size affect à la carte menu production? • How does portion size affect à la carte menu production?


8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.





Task Number 109


Definition




107

Thinking


Communication


Leadership


Management


Task Number 110


Definition



Thinking


Communication


Leadership


108

Management


Task Number 111


Definition



Thinking


Communication


Leadership


Management


items?

SPECIALIZATION OPTION 4: Applying Quantity Food-Preparation Techniques

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Task Number 112

Demonstrate mise en place for large-quantity food preparation.

Definition


• organizing a workstation • maintaining a clean work area • adhering to safety and sanitation regulations • creating a production schedule • adhering to the production schedule.


Thinking

• Why is mise en place important to quantity food preparation? • What temperature guidelines, equipment, and small wares must be considered in setup?

Communication

• Why is it important to communicate time and temperature guidelines to prep staff? • Why is a prep list needed for preparing quantity foods?

Leadership

• Why is staff cooperation essential to quantity food production? • Who is responsible for developing PAR levels?

Management

• What staff planning is needed for quantity food preparation? • Why is evaluation of outcomes an important management process?





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Task Number 113

Identify factors that influence the use of convenience foods.

Definition

Identification should include factors such as time constraints, portion size, food cost, availability of skilled labor, storage, facility size.


Thinking

• When is it appropriate to use convenience foods? • What are the disadvantages of using convenience foods?

Communication

• What are some sources for convenience foods? • Why is it necessary to read and follow directions for prepared foods?

Leadership


111

• How do convenience foods contribute to a menu? • What factors influence the decision to use certain convenience foods?

Management

• How do preparation time and temperature guidelines vary for convenience foods vs. freshly prepared foods?

• Who determines the use of convenience foods?


8.4.3 Analyze food, equipment, and supplies needed for menus production. 8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning. 8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.




Check the national FCCLA portal. Professional Presentation

Task Number 114


Definition


112




Thinking

• Why are consistent knife cuts needed when cooking? • How does one determine the appropriate knife for a task?

Communication



Leadership


Management


Task Number 115


Definition

Production should include cutting poultry, meat, fish, and shellfish products down to serving size or portion size for optimal display.


Thinking

113


Communication


Leadership

• How do time-management demands affect fabrication of bulk products? • How does one locate sources for bulk products?

Management

• Why is staff instruction in waste prevention, final appearance, and presentation necessary? • How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned

products?

Task Number 116

Prepare large quantities of fruits, vegetables, starches, and other foods.

Definition

Preparation should include 50 or more servings and

• converting standard recipes accurately to produce large quantities • using various cooking methods (e.g., dry, moist, combination) and holding methods.


Thinking

• How does seasonality affect preparation techniques? • Why should starches and vegetables be balanced in menu offerings?

Communication

• What preparation steps need to be communicated when preparing large quantities? • Why is communication with vendors essential for preparation of large quantities?

Leadership

• What is the role of time management in quantity food preparation of fruits and vegetables?

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Management

• What are the procedures for proper stock rotation? • Who is responsible for ensuring proper storage of perishables and nonperishables?


8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. 8.6.10 Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.





Task Number 117

Use standardized recipes for preparing large quantities of food.

Definition

Use should include


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• accurate conversion of standardized recipes to accommodate large numbers using various cooking methods for production

• maintaining holding temperatures.


Thinking

• How does the quantity of food being prepared affect cooking-method decisions? • What are some possible consequences when changing a standardized recipe to serve more people?

Communication

• What preparation steps need to be communicated when preparing large quantities of food? • How can active listening skills benefit staff working to prepare large quantities of food?

Leadership

• What is the role of time management in quantity food preparation? • What is the role of teamwork in quantity food preparation?

Management

• What equipment needs may arise when preparing large quantities of food? • What management qualities are essential when directing the preparation of large quantities of food?






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Task Number 118


Definition



Thinking


Communication


Leadership


Management


Task Number 119


Definition


117



Thinking


Communication


Leadership


Management


Task Number 120


Definition



Thinking


Communication


118

Leadership


Management


items?

SOL Correlation by Task 39 Analyze the meaning of work and the meaning of family. English: 12.5

History and Social Science: GOVT.1

40 Compare how families affect work life and how work life affects families.

English: 12.5


41 Identify management strategies for balancing work and family roles.

English: 12.5


42 Maintain a safety data sheet (SDS) book for a facility. English: 12.5, 12.8

History and Social Science: VUS.14

Science: CH.1 43 Develop a schedule for safety. English: 12.5, 12.8

History and Social Science: VUS.8, VUS.14, WHII.8

44 Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.

English: 12.5, 12.8

45 Create a sanitation inspection checklist. English: 12.5, 12.6


46 Monitor cleaning and sanitizing procedures. History and Social Science: VUS.8, WHII.8

47 Develop a schedule for sanitation. English: 12.8

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History and Social Science: VUS.8, VUS.14, WHII.8

48 Describe procedures for protecting consumers who have common food allergies.

English: 12.5


49 Adapt recipes for special dietary needs. English: 12.5


50 Produce food products to meet customers' specific dietary requirements.


51 Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

English: 12.5


52 Create a menu for a food service establishment.

53 Develop a purchase order based on a menu. English: 12.6, 12.7, 12.8 54 Develop a production schedule based on a menu. English: 12.6 55 Calculate food cost. History and Social Science:

GOVT.15 56 Determine food costs and recipe yields.

57 Explain the components of a profit-and-loss statement. English: 12.5


58 Estimate the cost of labor, based on production. English: 12.5


59 Identify the regulations governing the issuance of a standard business license.

English: 12.5


60 Summarize the insurance requirements for a food service business. English: 12.5


61 Maintain financial records for a business. History and Social Science: GOVT.15

62 Select equipment for various food service operations.

63 Clean equipment used in production.

64 Store equipment used in production.

65 Maintain equipment used in production.

66 Identify sources of energy used for cooking. English: 12.5 67 Identify sources of employment opportunities. English: 12.5, 12.8 68 Identify entry-level positions in the food service industry.

69 Identify career-progression options. English: 12.5, 12.6, 12.7 70 Identify postsecondary education opportunities. English: 12.5, 12.8

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71 Create a career portfolio. English: 12.5, 12.6, 12.7 72 Complete an admission application for a postsecondary institution. English: 12.5, 12.6 73 Demonstrate mise en place for baking and pastry.

74 Describe the relationship between ingredients and quality of results.

English: 12.5

75 Identify baking and pastry ingredients and their functions.

76 Identify baking and pastry-preparation errors.

77 Prepare a variety of yeast-leavened doughs.

78 Prepare a variety of baked goods, using laminated products.

79 Prepare a variety of quick breads.

80 Produce a variety of cakes, using different mixing methods.

81 Prepare a variety of fillings and icings.

82 Finish cakes and pastries, using a variety of fillings and icings.

83 Decorate cakes for special occasions.

84 Prepare a variety of pies and tarts, using various scratch-made crusts.

85 Prepare advanced mousses, creams, and custards.

86 Prepare advanced dessert sauces.

87 Prepare frozen desserts.

88 Prepare pâte à choux desserts.

89 Demonstrate dessert presentation and plating.

90 Demonstrate planning and setup for catering events.

91 Demonstrate mise en place for catering. English: 12.6 92 Produce classical cuts.

93 Produce bulk quantities of products for a catering display.

94 Demonstrate garde manger techniques.

95 Produce boxed lunches.

96 Prepare large quantities of food.

97 Prepare the classical sauces.

98 Prepare breads and bakery items in large quantities.

99 Prepare dessert products in large quantities.

100 Demonstrate mise en place for the restaurant kitchen.

101 Demonstrate table settings and service.

102 Describe the functions of dining service. English: 12.1


103 Explain training procedures for dining room staff. English: 12.5 104 Describe point-of-sale procedures. English: 12.3 105 Produce classical cuts.

106 Prepare menu items.


108 Prepare à la carte meals.




112 Demonstrate mise en place for large-quantity food preparation.

113 Identify factors that influence the use of convenience foods.

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114 Produce classical cuts.


116 Prepare large quantities of fruits, vegetables, starches, and other foods.

117 Use standardized recipes for preparing large quantities of food.




Entrepreneurship Infusion Units Entrepreneurship Infusion Units may be used to help students achieve additional, focused competencies and enhance the validated tasks/competencies related to identifying and starting a new business venture. Because the unit is a complement to certain designated courses and is not mandatory, all tasks/competencies are marked “optional.”

Teacher Resource Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen. https://rarecooking.com/

Virginia's All Aspects of an Industry: Web Resources Virginia’s All Aspects of an Industry http://www.cteresource.org/featured/aai.html

Explore this site to find lots of Web addresses helpful in instructing students in Virginia’s All Aspects of an Industry. Teachers may click on each skill to access related lesson plans and other resources for teaching the skill.

https://rarecooking.com/

http://www.cteresource.org/featured/aai.html

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Appendix: Credentials, Course Sequences, and Career Cluster Information Industry Credentials: Only apply to 36-week courses

• Certified Kitchen Cook Examination • Certified Restaurant Server Examination • College and Work Readiness Assessment (CWRA+) • Commercial Baking Examination • Commercial Foods Assessment • Culinary Arts Assessment • Culinary Arts Cook Assessment (ACF/NOCTI) • Culinary Arts Examination • Culinary Arts Prep Cook Assessment (ACF/NOCTI) • Food Science Fundamentals Assessment • Leadership Essentials Assessment • National Career Readiness Certificate Assessment • ProStart Certificate of Achievement Examinations • Restaurant, Food and Beverage Services Assessment • ServSafe Manager Certification Examination • Workplace Readiness Skills for the Commonwealth Examination

Concentration sequences: A combination of this course and those below, equivalent to two 36-week courses, is a concentration sequence. Students wishing to complete a specialization may take additional courses based on their career pathways. A program completer is a student who has met the requirements for a CTE concentration sequence and all other requirements for high school graduation or an approved alternative education program.

• Career, Community and Family Connections (8205/18 weeks) • Career, Community and Family Connections (8282/36 weeks) • Culinary Arts I (8275/36 weeks, 280 hours) • Culinary Arts II (8276/36 weeks, 280 hours) • Food Science and Dietetics (8239/36 weeks) • GRADS (Graduation, Reality, and Dual-Role Skills): Work Focus (8213/36 weeks) • Independent Living (8214/18 weeks) • Independent Living (8219/36 weeks) • Individual Development (8209/18 weeks) • Individual Development (8210/36 weeks) • Introduction to Culinary Arts (8249/18 weeks) • Introduction to Culinary Arts (8250/36 weeks) • Nutrition and Wellness (8228/18 weeks) • Nutrition and Wellness (8229/36 weeks)

Career Cluster: Hospitality and Tourism

Pathway Occupations

Restaurants and Food and Beverage Services

Cook Executive Chef Food Service Manager Meeting and Convention Planner

Culinary Arts Specialization - CTE Resource Center

Documents