Unit Information:

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• PA Task 200 DEMONSTRATE SANITATION PROCEDURES

• PA Task 208 Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

• PA Task 209 Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations.

• PA Task 210 Describe and demonstrate ServSafe certification requirements.

• PA Task 1100 DEMONSTRATE KNOWLEDGE OF BEVERAGES

• PA Task 1101 Match terms related to beverages with their correct definitions.

• PA Task 1102 List the standards of quality for coffee and tea.

• PA Task 1103 Reconstitute powdered and frozen beverages

• PA Task 1200 PREPARE VEGETABLES

• PA Task 1202 Demonstrate 3 methods to prepare vegetables.

• PA Task 1500 PREPARE SALADS, FRUITS, AND SALAD DRESSINGS

• PA Task 1501 Identify and prepare types of salads.

• PA Task 1506 Prepare various types of dressings, temporary, permanent and cooked.

• PA Task 1507 Peel, cut and zest fruits.

• PA Task 1508 Describe/set-up/maintain/breakdown salad bars properly.

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

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

• 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.