Culinary Arts

Unit Information:

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• PA 1200 PREPARE VEGETABLES

• PA 1201 Identify market forms of vegetables.

• PA 1202 Demonstrate 3 methods to prepare vegetables.

• PA 1203 List the factors to consider when preparing vegetables.

• PA 1204 Explain and describe the standards of quality for cooked vegetables.

• PA 1800 PREPARE, AND COOK MEATS, POULTRY, AND SEAFOOD

• PA 1804 Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques.

• PA 1805 Demonstrate methods for checking degrees of doneness.

• PA 1700 PREPARE STOCKS, SOUPS AND SAUCES

• PA 1701 Identify, prepare and evaluate a variety of stocks.

• PA 1702-Identify, prepare and evaluate a variety of mother and small sauces.

• PA 1703 Prepare and evaluate types of soups.

• PA 1705 Identify and prepare thickening agents for sauces.

• PA Task 2200  PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS

• PA Task 2201 Identify and describe various types of service used in restaurants.

• PA Task 2203 Describe duties of a host/hostess.

• PA Task 2204 Describe duties of a beverage person.

• PA Task 2205 Describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.

• PA Task 2206 Describe duties of a salad bar attendant.

• PA Task 2207 Describe duties of a bus person and food runner.

• PA Task 2208 Describe sidework duties.

• PA Task 2300 PERFORM DINING ROOM SERVICE

• PA Task 2301 Describe the rules and responsibilities of personnel for dining service.

• PA Task 2302 Describe the general rules of table settings and service.

• PA Task 2304 Explain inter-relationships and work flow between dining room and kitchen operations.

• PA 2306 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.