Culinary Arts

Unit Information:

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• PA Task 1900 DEMONSTRATE BAKING & PASTRY SKILLS

• PA Task 1901 Define vocabulary terms used in baking.

• PA Task 1902 Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.

• PA Task 1903 List and describe the factors influencing the quality of baked products.

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

• PA Task 1801 Identify primal, sub-primal and retail cuts and their sources.

• PA Task 1803 Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood.

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

• PA Task 1805 Demonstrate methods for checking degrees of doneness.

• 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.