Culinary Arts

Unit Information:

• PA Task 900 DEMONSTRATE KNOWLEDGE OF NUTRITION BASICS

• PA Task 902 Discuss current dietary guidelines and recommended dietary allowances.

• PA Task 903 Interpret food labels in terms of the portion size, ingredients, and nutritional value.

• PA Task 904 Describe primary functions and major food sources of major nutrients.

• PA Task 906 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.

• PA Task 907 Discuss various contemporary nutritional concerns such as allergies, vegetarianism, heart healthy menus, and religious dietary laws.  

• 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.