A Correlation ofFoundations ofRestaurant Management&Culinary ArtsLevels One and Two 2011To theMississippi Curriculum FrameworkforCulinary and Related FoodsTechnology IIHigh School
INTRODUCTIONThis document demonstrates how well Pearson’s Foundations of Restaurant Management &Culinary Arts, Level One and Two 2011 meets the objectives of the Mississippi CurriculumFrameworks for Culinary and Related Foods Technology II. Correlation page references are to theStudent and Teacher’s Edition and are cited at the page level.Pearson partnered with the National Restaurant Association to create the most comprehensivecurriculum developed by industry and academic experts, Foundations of Restaurant Management& Culinary Art. This two-level program provides comprehensive student resources and robustteacher materials to provide an in-depth, industry-driven learning experience. Each Level features blended coverage of culinary arts and management topics designed tobuild well-rounded skills for the workplace. 21st Century Learning objectives are taught and reinforced throughout the program; criticalthinking and problem solving; communication and collaboration; creativity and innovation;global awareness; and health literacy. Curriculum of the ProStart ProgramCertificationStudents can earn exclusive certificates from the National Restaurant Association that meet CarlPerkins funding requirements. Upon completion of each course, Levels One and Two, studentsare eligible to take the corresponding exam. Those that pass will receive a certificate ofrecognition from the National Restaurant Association.
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolTable of ContentsUnit 1: Orientation . 4Unit 2: Culinary History . 8Unit 3: Potatoes and Grains.12Unit 4: Advanced Customer Service .15Unit 5: Desserts and Baked Goods.17Unit 6: Culinary Marketing.20Unit 7: Purchasing and Inventory .23Unit 8: Meat, Poultry, and Seafood .26Unit 9: Culinary Accounting Practices .29Unit 10: Stocks, Sauces, and Soups.32Unit 11: Customer Communication .35Unit 12: Tourism.37Unit 13: The Lodging Industry .40SE Student Edition3TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolMISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011Unit 1: OrientationCompetencies and Suggested Objectives1. Review school and program policies and procedures.a. Discuss the school handbook and all safetyprocedures for classroom and building levels.The following pages may be developed in meetingthis standard:LEVEL ONESE: 154, 157, 163-198, 483TE: 154, 157, 163-198, 483LEVEL TWOSE: 34, 47, 56, 59, 418TE: 34, 47, 56, 59, 418b. Review program policies in the classroom and thelaboratory.The following pages may be developed in meetingthis standard:LEVEL ONESE: 154, 157, 163-198, 483TE: 154, 157, 163-198, 483LEVEL TWOSE: 34, 47, 56, 59, 418TE: 34, 47, 56, 59, 4182. Update career/educational plans.a. Revise resume.LEVEL ONESE: 741-742TE: 741-742LEVEL TWOSE: 774-775b. Demonstrate effective interviewing skills.LEVEL ONESE: 503-505, 509-510, 761-773, 774, 775, 776TE: 503-505, 509-510, 761-773, 774, 775, 776LEVEL TWOSE: 779-780c. Discuss employer expectations.LEVEL ONESE: 478-496, 496-497, 498, 499TE: 478-496, 496-497, 498, 4993. Demonstrate effective communication skills when dealing with customers.LEVEL ONESE: 644-647, 649, 651TE: 644-647, 651a. List examples of ways to respond to and resolvecustomer complaints.SE Student Edition4TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIb. Demonstrate the skills of effective writing.LEVEL ONESE: 432-439, 440, 441, 442, 456TE: 432-439, 440, 441, 442, 456c. Demonstrate effective listening and speakingskills.LEVEL ONESE: 426-432, 440, 441TE: 426-432, 440, 441d. Model proper and courteous telephone skillsthrough demonstration.LEVEL ONESE: 429-432, 440TE: 429-432, 440e. State guidelines for communicating effectivelyduring and after a crisis.LEVEL ONESE: 167-171, 172, 173, 448-449, 811-813TE: 167-171, 172, 173, 448-449LEVEL TWOSE: 765-767f. List examples of innovative ways to attract andkeep customers.LEVEL ONESE: 617-625, 626, 627TE: 617-625, 626, 627LEVEL TWOSE: 454-456TE: 454-456g. Demonstrate successful selling techniques.LEVEL TWOSE: 433-444, 445, 446, 457-465, 466, 467TE: 433-444, 445, 446, 457-465, 466, 4674. Demonstrate job retention skills.a. Discuss diversity in the workplace.LEVEL ONESE: 447-448, 464-469, 475, 476, 477TE: 447-448, 464-469, 475, 476, 477b. Explain a job evaluation and how it relates tocareer advancement and pay.LEVEL ONESE: 528-531, 533, 534, 535TE: 528-531, 533, 534, 535c. Model valued professional workplacecharacteristics.LEVEL ONESE: 216-225, 231, 232, 233, 488-492, 496, 497,498, 499TE: 216-225, 231, 232, 233, 488-492, 496, 497,498, 499SE Student Edition5TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIAcademic StandardsE1 Produce writing which reflects increasingproficiency through planning, writing, revising, andediting and which is specific to audience andpurpose.LEVEL ONESE: 233, 442, 456, 457, 477, 499, 627, 776TE: 219, 233, 429, 433, 434, 435, 437, 442, 447,456, 457, 467, 477, 478, 488, 489, 490, 499, 619,627, 742, 766, 776E2 Communicate ideas for a variety of school andother life situations through listening, speaking, andreading aloud.LEVEL ONESE: 776TE: 478, 480, 481, 494, 618, 742, 766, 776LEVEL TWOSE: 467TE: 434, 467E3 Read, evaluate, and use print, non-print, andtechnological sources to research issues andproblems, to present information, and to completeprojects.LEVEL ONESE: 233, 456, 457, 477, 499TE: 216, 218, 224, 233, 434, 448, 456, 457, 465,466, 467, 477, 485, 499, 619, 620, 742, 763, 768,772LEVEL TWOSE: 467TE: 437, 441, 459, 460, 462, 463, 467E4 Work individually and as a member of a team toanalyze and interpret information, to makedecisions, to solve problems, and to reflect, usingincreasingly complex and abstract thinking.LEVEL ONESE: 233, 477, 499, 627, 651TE: 216, 233, 433, 465, 448, 465, 466, 477, 478,481, 485, 488, 490, 494, 499, 509, 529, 618, 619,627, 651, 763, 765, 766, 767, 768, 772LEVEL TWOSE: 446, 467TE: 434, 437, 438, 441, 442, 446, 459, 460, 461,463, 467E5 Complete oral and written presentations whichexhibit interaction and consensus within a group.LEVEL ONESE: 627TE: 433, 529, 618, 627E7 Discover the power and effect of language byreading and listening to selections from variousliterary genres.LEVEL TWOTE: 680E8 Read, discuss, analyze, and evaluate literaturefrom various genres and other written material.LEVEL ONETE: 772E9 Sustain progress toward fluent control ofgrammar, mechanics, and usage of standard Englishin the context of writing and speaking.LEVEL ONESE: 776TE: 218, 428, 437, 448, 466, 478, 480, 618, 742,763, 767, 776SE Student Edition6TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IILEVEL ONESE: 233, 457, 477, 499, 627, 776TE: 233, 429, 434, 439, 477, 490, 499, 509, 529,627, 776LEVEL TWOSE: 446TE: 434, 441, 446, 459E10 Use language and critical thinking strategies toserve as tools for learning.Workplace Skills for the 21st CenturyWP2 Acquires, evaluates, organizes and maintains,and interprets/communicates information, includingthe use of computers.LEVEL ONESE: 456, 457, 627TE: 434, 437, 456, 457, 509, 620, 627, 765, 772LEVEL TWOSE: 446TE: 446WP3 Practices interpersonal skills related to careersincluding team member participation, teaching otherpeople, serving clients/customers, exercisingleadership, negotiation, and working with culturallydiverse.LEVEL ONESE: 233, 442, 477, 627, 651, 776TE: 224, 233, 442, 466, 477, 481, 489, 494, 509,529, 618, 627, 651, 765, 776LEVEL TWOSE: 446, 467TE: 446, 467WP6 Employs thinking skills including creativethinking, decision making, problem solving,reasoning, and knowing how to learn.LEVEL ONESE: 457, 477, 627, 651TE: 435, 447, 457, 477, 478, 480, 485, 488, 489,509, 529, 627, 651, 765, 766, 767, 772LEVEL TWOSE: 465TE: 434, 435, 465WP7 Basic Skills: Employs basic academic skillsincluding reading, writing, arithmetic andmathematics, speaking, and listening.LEVEL ONESE: 198, 233, 442, 456, 457, 477, 627, 776TE: 198, 219, 233, 429, 433, 434, 435, 437, 439,442, 447, 456, 457, 465, 466, 467, 477, 478, 480,488, 489, 490, 618, 619, 627, 742, 763, 766, 768,776LEVEL TWOSE: 467TE: 435, 437, 438, 442, 460, 462, 467WP8 Personal Qualities: Practices work ethics relatedto individual responsibility, integrity, honesty, andpersonal management.LEVEL ONESE: 477, 538TE: 477, 489, 490SE Student Edition7TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIUnit 2: Culinary HistoryCompetencies and Suggested Objectives1. Research the creation of the modern restaurant.a. Trace the history of the foodservice industry andexplain its relationship to world history.LEVEL ONESE: 14-31, 32, 33TE: 14-31, 32, 33b. List famous chefs and note their majoraccomplishments.LEVEL ONESE: Spread following xiii – Emeril Lagasse, 23, 24,28, 67, 227-229, 792TE: xxii-1 – Emeril Lagasse, 24, 28, 67, 227-229LEVEL TWOSE: Spread following xii-xiii – Guy “Guido” FieriTE: xxii-1 – Guy “Guido” Fieri2. Explore cuisines of the world.LEVEL TWOSE: 635-661, 662-673, 674-685, 686-687, 693-710,711-724, 725-737, 738-753, 754-755TE: 635-661, 662-673, 674-685, 686-687, 693-710,711-724, 725-737, 738-753, 754-755a. Identify global cultures and traditions related tofood.3. Explore the history of foodservice in the United States.a. Outline the growth of foodservice throughout thehistory of the United States.LEVEL ONESE: 19, 21, 22-23, 25-27, 31, 32TE: 19, 21, 22-23, 25-27, 31, 32b. List historical entrepreneurs who influencedfoodservice in the United States.LEVEL ONESE: 29TE: 294. Investigate the future of foodservice.a. List current trends in society and explain howthey influence the foodservice industry.SE Student EditionLEVEL ONESE: 25-27TE: 25-27LEVEL TWOSE: 571-585, 586-600, 601-613, 614-630, 631,632, 644, 718TE: 571-585, 586-600, 601-613, 614-630, 631,632, 644, 7188TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIb. Categorize and differentiate among the segmentsof the foodservice industry.LEVEL ONESE: 30, 35-46, 50, 51, 52, 53-65TE: 30, 35-46, 50, 51, 52, 53-65c. Investigate and draw conclusions on the impact offuture economic, technological, and social changesin the foodservice industry.LEVEL ONESE: 30, 67TE: 30, 67Academic StandardsE1 Produce writing which reflects increasingproficiency through planning, writing, revising, andediting and which is specific to audience andpurpose.LEVEL ONESE: 33TE: 16, 18, 33, 39, 44, 45LEVEL TWOSE: 600, 630, 661, 673, 685TE: 576, 579, 587, 590, 592, 593, 595, 600, 602,603, 609, 611, 615, 616, 619, 626, 630, 644, 653,661, 673, 685, 696, 702, 703, 704, 705, 707, 712,713, 715, 719, 720, 725, 728, 730, 731, 734E2 Communicate ideas for a variety of school andother life situations through listening, speaking, andreading aloud.LEVEL TWOTE: 606, 644, 680, 693E3 Read, evaluate, and use print, non-print, andtechnological sources to research issues andproblems, to present information, and to completeprojects.LEVEL ONESE: 33TE: 15, 16, 17, 18, 21, 22, 28, 29, 33, 36, 39, 40,44, 45LEVEL TWOSE: 585, 600, 630, 661, 673TE: 576, 579, 580, 585, 587, 590, 592, 593, 595,600, 602, 603, 609, 611, 615, 616, 619, 626, 630,639, 644, 648, 656, 661, 673, 693, 696, 699, 702,704, 705, 706, 707, 711, 712, 713, 715, 719, 720,725, 728, 730, 731, 734, 738, 739, 741, 742, 745,746, 747, 748E4 Work individually and as a member of a team toanalyze and interpret information, to makedecisions, to solve problems, and to reflect, usingincreasingly complex and abstract thinking.LEVEL ONESE: 33TE: 15, 16, 21, 22, 28, 29, 33, 36, 39, 40, 44, 45LEVEL TWOTE: 587, 611, 644, 648, 693, 696, 702, 703, 704,705, 706, 707, 712, 715, 720, 725, 728, 730, 731,734, 739, 741, 742, 745, 746, 747, 748E5 Complete oral and written presentations whichexhibit interaction and consensus within a group.LEVEL TWOTE: 648, 720, 730SE Student Edition9TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIE6 Explore cultural contributions to the history of theEnglish language and its literature.LEVEL TWOSE: 639, 640, 642, 643, 645, 646, 647, 650, 651,652, 654, 656, 657, 664, 668, 670, 674, 678, 681,682, 697, 698, 700, 701, 702, 705, 711, 712, 713,714, 717, 718, 719, 721, 727, 730, 731, 732, 733,739, 740, 741, 743, 744, 748, 749, 750TE: 639, 640, 643, 645, 646, 647, 650, 651, 652,656, 657, 664, 668, 670, 674, 681, 692, 698, 700,701, 702, 705, 711, 712, 713, 714, 717, 719, 720,727, 730, 739, 740, 743, 744, 748, 749E7 Discover the power and effect of language byreading and listening to selections from variousliterary genres.LEVEL TWOTE: 680E8 Read, discuss, analyze, and evaluate literaturefrom various genres and other written material.LEVEL TWOTE: 680E9 Sustain progress toward fluent control ofgrammar, mechanics, and usage of standard Englishin the context of writing and speaking.LEVEL ONETE: 28, 36LEVEL TWOTE: 576, 606, 653, 680, 702, 703, 711, 715, 719,725, 734, 738, 739, 741E10 Use language and critical thinking strategies toserve as tools for learning.LEVEL ONESE: 33, 67TE: 16, 22, 33, 39, 67LEVEL TWOSE: 585, 587, 600, 630, 632, 661, 685, 687TE: 577, 579, 591, 609, 619, 623, 699, 702, 706,707, 713, 728, 742, 745, 746, 748H1 Explain how geography, economics, and politicshave influenced the historical development of theUnited States in the global community.LEVEL ONESE: 19-21, 23, 25-27, 29, 33, 39TE: 19-21, 23, 25-27, 29, 33, 39LEVEL TWOSE: 638-639, 642-643, 644-646, 649-650, 652TE: 638-639, 642-643, 644-646, 649-650, 652, 700H2 Describe the impact of science and technology onthe historical development of the United States inthe global community.LEVEL ONESE: 26-27, 33TE: 26-27, 33, 36LEVEL TWOSE: 578, 580-581, 585, 587-589, 590-598, 599,600, 605-608, 611, 612, 619-623, 623-624, 628,629, 630, 631, 632, 648TE: 578, 580-581, 585, 587-589, 590-598, 599,600, 605-608, 611, 612, 619-623, 623-624, 628,629, 630, 631, 632, 648SE Student Edition10TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIH3 Describe the relationship of people, places, andenvironments through time.LEVEL ONESE: 16, 17, 18, 19, 20, 23, 24, 28, 29, 32, 33TE: 15, 16, 17, 18, 19, 20, 23, 24, 28, 29, 32, 33LEVEL TWOSE: 638-639, 642-643, 644-645, 646, 649-650,652, 655-656, 663-664, 667-668, 676-678, 681,696-697, 699-700, 704, 711-712, 715-716, 719,725-726, 728, 732, 738-740, 743-744, 747-748TE: 638-639, 642-643, 644-645, 646, 649-650,652, 655-656, 663-664, 667-668, 676-678, 680,681, 693, 696-697, 699-700, 704, 711-712, 715716, 719, 725-726, 728, 732, 738-740, 743-744,747-748H4 Demonstrate the ability to use social studiestools (e.g., timelines, maps, globes, resources,graphs, a compass, technology, etc.).LEVEL ONESE: 14, 16, 17, 18, 19, 20, 23, 24, 28, 29, 33TE: 14, 16, 17, 18, 19, 20, 23, 24, 28, 29, 33LEVEL TWOSE: 638, 642, 645, 650, 653, 655, 663, 668, 673,675, 677, 680, 685, 687, 696, 700, 704, 712, 716,719, 726, 729, 732, 739, 740, 743, 747, 755TE: 638, 642, 645, 650, 653, 655, 663, 668, 673,675, 677, 680, 685, 687, 696, 700, 704, 712, 716,719, 726, 729, 732, 739, 740, 743, 747, 755Workplace Skills for the 21st CenturyWP1 Allocates resources (time, money, materialsand facilities, and human resources).LEVEL TWOSE: 571-632TE: 571-632WP2 Acquires, evaluates, organizes and maintains,and interprets/communicates information, includingthe use of computers.LEVEL ONETE: 18, 36, 37, 40, 44, 45LEVEL TWOTE: 593, 696, 697, 747WP3 Practices interpersonal skills related to careersincluding team member participation, teaching otherpeople, serving clients/customers, exercisingleadership, negotiation, and working with culturallydiverse.LEVEL ONESE: 33TE: 17, 33, 36LEVEL TWOSE: 661, 673, 685, 687, 710, 724, 737, 753, 755TE: 639, 643, 653, 654, 656, 661, 673, 680, 687,693, 696, 697, 698, 699, 700, 702, 703, 704, 705,706, 710, 712, 713, 715, 716, 719, 720, 721, 724,725, 726, 728, 729, 730, 731, 734, 737, 738, 739,740, 741, 742, 743, 745, 746, 747, 748, 753, 755SE Student Edition11TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIWP6 Employs thinking skills including creativethinking, decision making, problem solving,reasoning, and knowing how to learn.LEVEL ONETE: 16, 22, 29, 37, 39LEVEL TWOTE: 579, 593, 615, 643, 648, 696, 697, 699, 702,703, 704, 706, 707, 725, 728, 745, 746, 747WP7 Basic Skills: Employs basic academic skillsincluding reading, writing, arithmetic andmathematics, speaking, and listening.LEVEL ONESE: 33, 67TE: 16, 18, 33, 39, 44, 45, 67LEVEL TWOSE: 661, 685TE: 573, 576, 580, 582, 588, 589, 592, 615, 616,626, 644, 653, 661, 668, 680, 685, 699, 702, 703,705, 711, 712, 713, 715, 725, 726, 731, 734, 738,739, 741, 742, 745, 746, 747, 748WP8 Personal Qualities: Practices work ethics relatedto individual responsibility, integrity, honesty, andpersonal management.LEVEL ONESE: 490-491, 538, 845Unit 3: Potatoes and GrainsCompetencies and Suggested Objectives1. Select and store potatoes, grains, legumes, and pasta.a. Outline methods to select, receive, and storepotatoes and grains.LEVEL ONESE: 584, 603, 682, 704TE: 584, 603, 682, 704LEVEL TWOSE: 109-111TE: 109-111b. Distinguish between different types of wheat.LEVEL ONESE: 701-702TE: 701-702LEVEL TWOSE: 520TE: 5202. Prepare potatoes.a. Identify and describe various types of potatoes.SE Student EditionLEVEL ONESE: 578-581, 677-682TE: 578-581, 677-682LEVEL TWOSE: 682-683TE: 682-68312TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IILEVEL ONESE: 590-593, 604, 683-689, 690-691, 719, 727TE: 590-593, 604, 683-689, 690-691, 719, 727LEVEL TWOSE: 42-43TE: 42-43b. Using a variety of recipes and cooking techniques,prepare potatoes.3. Cook legumes and grains.a. Identify and describe the different types of grainsand legumes.LEVEL ONESE: 677, 692-696, 699-704, 724-725TE: 677, 692-696, 699-704, 724-725b. Using a variety of recipes and cooking techniques,prepare grains and legumes.LEVEL ONESE: 115, 698-699, 705-708, 709-710, 728, 729TE: 115, 698-699, 705-708, 709-710, 728, 729LEVEL TWOSE: 112-113TE: 112-1134. Cook pasta and dumplings.a. Identify and describe various types of pasta.LEVEL ONESE: 711-714, 720, 721, 722TE: 711-714, 720, 721, 722b. Using a variety of recipes and cooking techniques,prepare pasta.LEVEL ONESE: 715-718, 720, 721, 722TE: 715-718, 720, 721, 722Academic StandardsE1 Produce writing which reflects increasingproficiency through planning, writing, revising, andediting and which is specific to audience andpurpose.LEVEL ONESE: 722, 725TE: 681, 685, 722, 725E2 Communicate ideas for a variety of school andother life situations through listening, speaking, andreading aloud.LEVEL ONESE: 725TE: 725E3 Read, evaluate, and use print, non-print, andtechnological sources to research issues andproblems, to present information, and to completeprojects.LEVEL ONESE: 691, 710, 722TE: 681, 691, 694, 696, 698, 710, 712, 720, 722SE Student Edition13TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIE4 Work individually and as a member of a team toanalyze and interpret information, to makedecisions, to solve problems, and to reflect, usingincreasingly complex and abstract thinking.LEVEL ONESE: 473-474, 691, 710, 722, 724-725TE: 691, 694, 696, 698, 710, 720, 722, 724-725E5 Complete oral and written presentations whichexhibit interaction and consensus within a group.LEVEL ONESE: 691TE: 480, 691E7 Discover the power and effect of language byreading and listening to selections from variousliterary genres.LEVEL ONESE: 725TE: 725E8 Read, discuss, analyze, and evaluate literaturefrom various genres and other written material.LEVEL ONETE: 681LEVEL TWOTE: 696E9 Sustain progress toward fluent control ofgrammar, mechanics, and usage of standard Englishin the context of writing and speaking.LEVEL ONESE: 722, 725TE: 722, 725E10 Use language and critical thinking strategies toserve as tools for learning.LEVEL ONESE: 691, 710, 716, 722, 725TE: 688-689, 691, 710, 716, 722, 725Workplace Skills for the 21st CenturyWP1 Allocates resources (time, money, materialsand facilities, and human resources).LEVEL ONESE: 493,TE: 493LEVEL TW0SE: 151-156, 175-177 185-189WP2 Acquires, evaluates, organizes and maintains,and interprets/communicates information, includingthe use of computers.LEVEL ONESE: 691TE: 691, 698WP3 Practices interpersonal skills related to careersincluding team member participation, teaching otherpeople, serving clients/customers, exercisingleadership, negotiation, and working with culturallydiverse.LEVEL ONESE: 463-472, 484-487TE: 592, 681, 684WP6 Employs thinking skills including creativethinking, decision making, problem solving,reasoning, and knowing how to learn.LEVEL ONESE: 691TE: 691, 712, 713, 720SE Student Edition14TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIWP7 Basic Skills: Employs basic academic skillsincluding reading, writing, arithmetic andmathematics, speaking, and listening.LEVEL ONESE: 724, 725TE: 681, 685, 698, 724, 725WP8 Personal Qualities: Practices work ethics relatedto individual responsibility, integrity, honesty, andpersonal management.LEVEL ONESE: 489-492, 538, 843TE: 489-492Unit 4: Advanced Customer ServiceCompetencies and Suggested Objectives1. Demonstrate various types of service.a. Demonstrate the similarities and differencesamong American, French, English, Russian, and selfservice styles.LEVEL ONESE: 652-655, 666, 667, 668TE: 652-655, 666, 667, 669b. Describe and demonstrate tableside preparationssuch as carving meats and slicing desserts.LEVEL TWOSE: 558-559c. Describe traditional service staff, and list theduties and responsibilities of each.LEVEL ONESE: 46, 119, 229-230, 661-662, 666, 667TE: 46, 119, 229-230, 661-662, 666, 667d. Identify various server tools and the correct wayto stock a service station.LEVEL ONESE: 663-664, 655-660, 665TE: 663-664, 655-660, 665e. Dramatize ways of describing and recommendingmenu items to guest.LEVEL ONESE: 636-637TE: 636-637f. Dramatize ways of effectively resolving customercomplaints.LEVEL ONESE: 644-647, 649TE: 644-647, 6492. Demonstrate personal dining etiquette.a. Identify the various types of dining utensils.LEVEL ONESE: 655-660TE: 655-660b. Demonstrate setting and clearing items properly.LEVEL ONESE: 663, 665, 666TE: 663, 665, 666SE Student Edition15TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIAcademic StandardsA1 Recognize, classify, and use real numbers andtheir properties.LEVEL ONESE: 670TE: 230, 670A2 Recognize, create, extend, and apply patterns,relations, and functions and their applications.LEVEL ONESE: 619-625TE: 664LEVEL TWOSE: 289, 437A5 Utilize various formulas in problem-solvingsituations.LEVEL ONESE: 484-487, 670TE: 230, 670A8 Analyze data and apply concepts of probability.LEVEL ONESE: 621-623B1 Utilize critical thinking and scientific problemsolving in designing and performing biologicalresearch and experimentation.LEVEL ONETE: 82E1 Produce writing which reflects increasingproficiency through planning, writing, revising, andediting and which is specific to audience andpurpose.LEVEL ONESE: 670TE: 230, 636, 664, 655, 665, 670E2 Communicate ideas for a variety of school andother life situations through listening, speaking, andreading aloud.LEVEL ONETE: 655E3 Read, evaluate, and use print, non-print, andtechnological sources to research issues andproblems, to present information, and to completeprojects.LEVEL ONESE: 668, 670TE: 655, 664, 665, 668, 670E4 Work individually and as a member of a team toanalyze and interpret information, to makedecisions, to solve problems, and to reflect, usingincreasingly complex and abstract thinking.LEVEL ONESE: 670TE: 664, 665, 670E5 Complete oral and written presentations whichexhibit interaction and consensus within a group.LEVEL ONETE: 216, 230, 309, 319743E7 Discover the power and effect of language byreading and listening to selections from variousliterary genres.LEVEL ONETE: 636, 725SE Student Edition16TE Teacher’s Edition
Foundations of Restaurant Management & Culinary ArtsLevels One and Two 2011to theMississippi Curriculum Framework forCulinary and Related Foods Technology IIHigh SchoolFoundations of RestaurantManagement & Culinary Arts(Levels One and Two) 2011MISSISSIPPI - CURRICULUM FRAMEWORKFOR CULINARY AND RELATEDFOODS TECHNOLOGY IIE8 Read, discuss, analyze, and evaluate literaturefrom various genres and other written material.LEVEL TWOTE: 680E9 Sustain progress toward fluent control ofgrammar, mechanics, and usage of standard Englishin the context of writing and speaking.LEVEL ONESE:670TE: 636, 655, 670E10 Use language and critical thinking strategies toserve as tools for learning.LEVEL ONESE: 668, 670TE: 668, 670Workplace Skills for the 21st CenturyWP2 Acquires, evaluates, organizes and maintains,and interprets/communicates information, includingthe use of computers.LEVEL ONESE: 422-440, 443-452TE: 639, 655WP3 Practices interpersonal skills related to careersincluding team member participation, teaching otherpeople, serving clients/customers, exercisingleadership, negotiation, and working with culturallydiverse.LEVEL ONETE: 636, 655, 664WP6 Employs thinking skills including creativethinking, decision making, problem solving,reasoning, and knowing how to learn.LEVEL ONET
Student and Teacher’s Edition and are cited at the page level. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant Management & Culinary Art. This two-level program provides co
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
Foundations of Restaurant Management and Culinary Arts Exam Form # 4903 – 2 Level 1 Final Examination This Examination is valid through August 2014 10. Which is a respectful way for a listener to agree with a speaker’s point? A. Nodding B. Sitting C. Looking away D. Crossing arms 11. The first step in preparing fruits and vegetables is A .
academic experts, Foundations of Restaurant Management & Culinary Arts. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience.
Students in Restaurant Management/Culinary Arts I learn entry level culinary skills needed for success in the foodservice industry or continuing education. Students train in industry-specific skills that can be used in all areas of the foodservice industry. . resumes, cover letters, letters of recommendation, portfolio artifacts Level 2 .
writing requires a clear line of thought, use of evidence or examples to illustrate your reflections, and an analytical approach. You are aiming to strike a balance between your personal perspective, and the requirements of good academic practice and rigorous thinking. This means: developing a perspective, or line of reasoning