Culinary Arts

                                                                                        

   High School Graduation Years 2017, 2018 and 2019           

    Institutional Food Worker             

    CIP 12.0508

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     Unit/Standard Number  
100   DEMONSTRATE SAFETY PROCEDURES
101    Wear appropriate apparel in the food preparation area.
102    Demonstrate safe use of cutting tools.
103    Demonstrate procedures for safe lifting and carrying of heavy objects.
104    List common causes of typical accidents and injuries in the food service industry.
105    Follow appropriate emergency procedures for kitchen and dining room injuries.
106    Describe appropriate types and use of fire extinguishers used in the food service area.
107    Pass safety tests for all equipment.
108    Complete safety checklist  and demonstrate general safety procedures in a food preparation area.
109    Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
110    Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.
      
200    DEMONSTRATE SANITATION PROCEDURES
201    Demonstrate good personal hygiene and health practices that must be followed in the food service area.
202    Demonstrate the difference between cleaning and sanitizing equipment and facilities.
203    Identify proper waste disposal methods and recycling.
204    Maintain and develop schedule and procedures for sanitizing equipment and facilities.
205    Demonstrate precautions to follow when handling blood borne pathogens (ECP).
206    List reasons for and signs of food spoilage and contamination.
207    Describe cross-contamination and acceptable procedures to follow when preparing and storing for temperature control safety (TCS) of foods.
208    Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.
209    Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
210    Describe and demonstrate ServSafe certification requirements.
      
300    DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY
301    Trace growth and development of the hospitality and tourism industry.
303    Identify professional organizations (for example, ACF, NRA) and compare and contrast their purposes and benefits to the industry.
304    Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
305    Demonstrate knowledge of the Kitchen Brigade System.
      
400    PURCHASING, RECEIVING AND STORAGE PROCEDURES
401    Demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods
402    Demonstrate labeling requirements for food products.
404    Inventory food and non-food items kept on hand.
405    Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
      
500    DEMONSTRATE SKILL IN GARDE MANGER
501    Identify tools and equipment used in GARDE MANGER.
502    Develop fundamental skills in the preparations of cold items to include soups, presentation techniques. 
503    Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
504    Demonstrate basic garnishes to produce decorative pieces to include fruit/vegetable carvings and accompaniments.
505    Identify and prepare types of hors d'oeuvres, canapés, and appetizers.
506    Identify and prepare types of hot and cold sandwiches.
      
600    DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS
601    Identify and demonstrate use and care of kitchen cutting tools and utensils.
602    Demonstrate various knife cuts used in industry.
      
700    DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT
701    Identify various types and uses of kitchen equipment.
702    Define and understand general safety requirements and procedures for kitchen equipment.
703    Operate and clean food preparation equipment.
      
800    DEMONSTRATE  HOW TO PREPARE STANDARDIZED RECIPES
801    Demonstrate how to read and follow a standardized recipes within industry time limits.
802    Demonstrate knowledge of measuring and portioning, in order to adjust quantities of ingredients, to produce varying yields with a recipe.
803    Describe components of the recipes, such as yield, time, and nutrition fact.
      
900    DEMONSTRATE KNOWLEDGE OF NUTRITION BASICS
902    Discuss current dietary guidelines and recommended dietary allowances.
903    Interpret food labels in terms of the portion size, ingredients, and nutritional value.
904    Describe primary functions and major food sources of major nutrients.
906    Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
907    Discuss various contemporary nutritional concerns such as allergies, vegetarianism, heart healthy menus, and religious dietary laws.
      
1000    PREPARE BREAKFAST FOODS
1001    Identify common breakfast foods and condiments.
1002    Prepare various egg cookery methods
1003    Prepare breakfast potatoes.
1004    Prepare breakfast meats.
1005    Prepare and cook pancakes and waffles.
1006    Prepare hot breakfast cereals.
1007    Prepare crepes.
      
1100    DEMONSTRATE KNOWLEDGE OF BEVERAGES
1101    Match terms related to beverages with their correct definitions.
      
1200    PREPARE VEGETABLES
1201    Identify market forms of vegetables.
1202    Demonstrate 3 methods to prepare vegetables.
1203    List the factors to consider when preparing vegetables.
1204    Explain and describe the standards of quality for cooked vegetables.
      
1300    PREPARE PASTA AND RICE
1301    Identify and prepare market forms of pasta and rice using various cooking methods.
1304    List the standards of quality for cooked pasta and rice.
      
1400    PREPARE CHEESE
1401    Identify and categorize, based on texture, various classes of cheese.
1404    Identify and prepare foods using cheese as main ingredient such as dressings, platters, spreads, and fillings.
1405    Slice, grate, and cube cheese. 
      
1500    PREPARE SALADS, FRUITS, AND SALAD DRESSINGS
1501    Identify and prepare types of salads.
1502    Identify basic parts of a salad.
1506    Prepare various types of dressings, temporary, permanent and cooked.
1507    Peel, cut and zest fruits.
1508    Describe/set-up/maintain/breakdown salad bars properly.
      
1600    PROPERLY ADD SEASONINGS TO FOODS
1601    List market forms in which herbs, spices and seasonings may be available.
1602    Analyze the quality and storage techniques of herbs and spices.
1603    Explain techniques for seasoning uncooked foods.
1604    Use and identify seasonings, herbs and condiments.
1605    Test foods for proper seasoning by taste, smell, texture, and sight.
      
1700    PREPARE STOCKS, SOUPS AND SAUCES
1701    Identify, prepare and evaluate a variety of stocks.
1702    Identify, prepare and evaluate a variety of mother and small sauces.
1703    Prepare and evaluate types of soups.
1705    Identify and prepare thickening agents for sauces.
      
1800    IDENTIFY, PREPARE, AND COOK MEATS, POULTRY, AND SEAFOOD
1801    Identify primal, sub-primal and retail cuts and their sources.
1803    Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood.
1804    Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques.
1805    Demonstrate methods for checking degrees of doneness.
1806    Identify types of poultry and their market forms. 
1807    Identify types of seafood and their market forms.
      
1900    DEMONSTRATE BAKING & PASTRY SKILLS
1901    Define vocabulary terms used in baking.
1902    Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.
1903    List and describe the factors influencing the quality of baked products.
1905    Identify and prepare a variety of quick breads.
1906    Identify and prepare a variety of pies and tarts.
1907    Identify and prepare a variety of fillings and toppings for pastries and baked goods.
1908    Identify and prepare a variety of yeast products, such as bread, rolls and sweet rolls.
1909    Match bread ingredients with their functions.
1910    Identify and prepare baking powder biscuits.
1912    Identify and prepare standards of quality cakes.
1913    Identify, prepare, and apply various types of icings.
1914    Identify and prepare various types of cookies and bar cookies.
1916    Prepare pate a choux.
1917    Identify and prepare a variety of custards and puddings
      
2000    PLAN AND COST MENUS
2001    Plan and design a menu based upon customer and management needs.
2002    List the methods to use for giving variety to a menu.
2003    List the reasons for costing recipes.
2004    Plan, prepare, produce, and serve a complete menu based on customer and management needs.
      
2100    DEMONSTRATE BASIC INDUSTRY POSITIONS
2102    Set up, operate, and clean a dish room during restaurant service.
2103    Set up, operate, and clean various prep stations in the restaurant kitchen.
2104    Demonstrate opening and closing procedures for restaurant operations.
2105    Perform duties as a cook.
2106    Perform duties as a cook’s helper.
2107    Perform duties as an expediter.
2108    Perform duties as a dessert person.
2109    Perform duties as a line server and beverage person.
      
2200    PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS
2201    Identify and describe various types of service used in restaurants.
2203    Describe duties of a host/hostess.
2204    Describe duties of a beverage person.
2205    Describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.
2206    Describe duties of a salad bar attendant.
2207    Describe duties of a bus person and food runner.
2208    Describe side work duties.
2210    Handle a compliment and complaint.
2211    Define hospitality and the importance of quality customer service within the hospitality industry. 
      
2300    PERFORM DINING ROOM SERVICE
2301    Describe the rules and responsibilities of personnel for dining service.
2302    Describe the general rules of table settings and service.
2303    Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
2304    Explain inter-relationships and work flow between dining room and kitchen operations.
2306    Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
2307    Discuss various procedures for processing guest checks.
      
2400    DEMONSTRATE SKILL IN FOODSERVICE INFORMATION TECHNOLOGY
2402    Describe proper use of industry standard software, such as Point of Sale systems (P.O.S.).
2403    Describe use of industry computer accessories and peripherals such as scanners, touch screens and printers,  
2404    Describe use of current industry communication and research technology, including e-mail usage and hand-held equipment.