Culinary Arts

Unit Information:

• PA Task 2000 PLAN AND COST MENUS

• PA Task 2001 Plan and design a menu based upon customer and management needs.

• PA Task 2002 List the methods to use for giving variety to a menu.

• PA Task 2003 List the reasons for costing recipes.

• PA Task 2004 Plan, prepare, produce, and serve a complete menu based on customer and management needs.

• 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.