Culinary Arts

Unit Information:

• PA Task 503 Demonstrate food presentation techniques, i.e. platters, bowls, and plates.

• PA Task 505 Identify and prepare types of hors d'oeuvres, canapés, and appetizers.

• PA Task 800 DEMONSTRATE  HOW TO PREPARE STANDARDIZED RECIPES

• PA Task 801 Demonstrate how to read and follow a standardized recipes within industry time limits.

• PA Task 802 Demonstrate knowledge of measuring and portioning, in order to adjust quantities of ingredients, to produce varying yields with a recipe.

• PA Task 803 Describe components of the recipes, such as yield, time, and nutrition fact.

• PA Task 1604 Use and identify seasonings, herbs and condiments.

• PA Task 1605 Test foods for proper seasoning by taste, smell, texture, and sight.

• 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.