Culinary Arts

Unit Information:

• PA Task 400 PURCHASING, RECEIVING AND STORAGE PROCEDURES

• PA Task 401 Demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods

• PA Task 402 Demonstrate labeling requirements for food products.

• PA Task 404 Inventory food and non-food items kept on hand.

• PA Task 405 Explain the procedures for rotation of stock and for costing and evaluating including FIFO.

• PA Task 500 DEMONSTRATE SKILL IN GARDE MANGER

• PA Task 501 Identify tools and equipment used in GARDE MANGER.

• PA Task 502 Develop fundamental skills in the preparations of cold items to include soups, presentation techniques. 

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

• 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.