Culinary Arts
Instructional Activities:
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Myculinarylab Assignments: See below
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Chapter 22 Potatoes, Grains and Pasta
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Complete Dynamic Study Module
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Complete Learning Module
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All Activities Assigned
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Chapter 22 Quiz
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Chapter 22 Test
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Review Chapter 8 Mise En Place
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Complete Learning Module, Dynamic Study Module, Quiz and Test
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Unit Information:
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PA Task 503 Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
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PA-Task 1300 PREPARE PASTA AND RICE
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PA-Task 1301 Identify and prepare market forms of pasta and rice using various cooking methods.
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PA-Task 1304 List the standards of quality for cooked pasta and rice
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PA Task 2200 PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS
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PA Task 2201 Identify and describe various types of service used in restaurants.
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PA Task 2203 Describe duties of a host/hostess.
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PA Task 2204 Describe duties of a beverage person.
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PA Task 2205 Describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.
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PA Task 2206 Describe duties of a salad bar attendant.
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PA Task 2207 Describe duties of a bus person and food runner.
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PA Task 2208 Describe sidework duties.
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PA Task 2300 PERFORM DINING ROOM SERVICE
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PA Task 2301 Describe the rules and responsibilities of personnel for dining service.
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PA Task 2302 Describe the general rules of table settings and service.
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PA Task 2304 Explain inter-relationships and work flow between dining room and kitchen operations.
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PA 2306 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
Goals & Objectives:​
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Students will read, review Chapter and start to complete all assignments.
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Students will learn and to perform Front of the house operations in the student restaurant.
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Students will be able to identify and describe various types of service used in restaurants
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Students will describe duties of a host/hostess., a beverage person
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Students will describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.
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Students will describe duties of a salad bar attendant, bus person and food runner.
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Students will describe side work duties.
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Students will describe rules, responsible of table setting and service.
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Students will explain the relationships and work flow for the dining room and kitchen.
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Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.
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All students will follow rubrics and will be graded through Skill grades, Knowledge Grades and Work Ethic Grades.
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Assessment:
Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).
Copies of assessments will be reviewed with all students and explained fully.
Hard copies will be given to keep in your culinary binders.
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Week Seven (Marking Period-1) Pasta, Grain and Potatoes
