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Instructional Activities:
  • Myculinarylab Assignments:  See below
  • Chapter 22 Potatoes, Grains and Pasta
  • Complete Dynamic Study Module
  • Complete Learning Module 
  • All Activities Assigned
  • Chapter 22 Quiz
  • Chapter 22 Test
  • Review Chapter 8 Mise En Place 
  • Complete Learning Module, Dynamic Study Module, Quiz and Test 
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Unit Information:
  • PA Task 503 Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
  • PA-Task 1300 PREPARE PASTA AND RICE
  • PA-Task 1301 Identify and prepare market forms of pasta and rice using various cooking methods.
  • 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

  • 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.

Goals & Objectives:​
  • Students will read, review Chapter and start to complete all assignments.
  • Students will learn and to perform Front of the house operations in the student restaurant.
  • Students will be able to identify and describe various types of service used in restaurants
  • Students will describe duties of a host/hostess., a beverage person
  • Students will describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.
  • Students will describe duties of a salad bar attendant, bus person and food runner.

  • Students will describe side work duties.

  • Students will describe rules, responsible of table setting and service.

  • Students will explain the relationships and work flow for the dining room and kitchen.

  • Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.  
  • 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

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