Culinary Arts I & II; Baking And Pastry 1.0 Hospitality .

Culinary Arts I & II; Baking and Pastry1.0 Hospitality and Food Service/Baking Industry - Develop an understanding ofthe hospitality industry and career opportunities in thefield.1.1Define hospitality and the importance of customerservice.1.2Trace growth and development of hospitality and tourismindustry.1.3Describe the various cuisines and their relationship tohistory and cultural development.1.41.51.61.7Outline the organization, structure and functional areas invarious organizations.Identify career opportunities and personal traits for avariety of jobs in the industry.Identify professional organizations and explain theirpurpose and benefits to the industry (i.e. ACF, NRA, RAM,etc.).Compare and contrast trade periodicals and otherindustry resources.2.0 Sanitation and Safety - Develop an understanding of the basic principles ofsanitation and safety and be able to apply them in foodservice operations.2.1Identify microorganisms and their methods andrequirements for growth which are related to foodspoilage and food borne illnesses.2.2Describe symptoms to common food borne illnesses andhow these illnesses can be prevented.2.3Describe cross contamination and use of acceptableprocedures when preparing and storing potentiallyhazardous foods.Demonstrate good hygiene and health habits.2.42.52.62.72.82.9List the major reasons for and recognize signs of foodspoilage and contamination.Outline the requirements for proper receiving and storageof both raw and prepared foods.Describe disposal and storage of types of cleaners andsanitizers and their proper use.Develop cleaning and sanitizing schedules and proceduresfor equipment and facilities.Identify proper methods of waste disposal and recycling.

2.102.11Describe appropriate methods for insect, rodent and pestcontrol.Recognize sanitary and safety design and constructionfeatures of food production equipment and facilities (i.e.NSF, UL OSHA).2.12Review Material Safety Data Sheets (MSDS) and explaintheir requirements in handling hazardous materials.2.13Conduct a sanitation self-inspection and identifymodifications necessary for compliance standards.2.14Identify the critical control points during all food handlingprocesses as a method of minimizing the risk of foodborne illness (HACCP system).2.15List common causes of typical accidents and injuries in thefood service industry and outline a safety managementprogram.Discuss appropriate emergency policies for kitchen anddining room injuries.Describe appropriate types and use of fire extinguishersused in the food service area.Describe the role of the regulatory agencies governingsanitation and safety and protecting food safety.2.162.172.183.0 Business and Math Skills - Perform mathematical functions related to foodservice operations.3.1Perform math functions used in food service operations.3.2Perform math functions using the baker's percentage andspecific gravity of cake batters.3.3Calculate food, beverage, and formula cost and yields aswell as labor costs and percentages.3.4Demonstrate the process of costing foods for recipes.3.5Demonstrate the process of costing for recipe yieldadjustments.Determine selling price of menu/bakery items.3.63.7Describe the preparation of a guest check using currenttechnology.4.0 Food Preparation / Baking Preparation - Develop safe and correct skills in

knife, tool, and equipment handling and apply principlesof food preparation to produce a variety of foods.4.1Demonstrate knife skills and proper cuts (i.e. julienne,batonette, brunoise, paysanne, small dice, large dice)emphasizing safety techniques.4.2Demonstrate dough and cake cutting knife skills whileemphasizing proper safety techniques.4.3Identify and demonstrate proper and safe use of foodprocessing, cooking and baking equipment.4.4Demonstrate how to read and follow a standard recipe.4.5Utilize standard weights and measures to demonstrateproper measuring techniques.Demonstrate a variety of cooking methods includingroasting baking, griddling, sautéing, frying, deep frying,braising, stewing, boiling, blanching, poaching, andsteaming.4.64.74.8Identify and use herbs, spices, flavor extracts, oils andvinegars.Identify and prepare various stocks, soups and sauces.4.9Identify and prepare salads, dressings and marinades.4.104.114.12Identify and prepare a variety of sandwiches.Identify and prepare a variety of appetizers.Identify and prepare a variety of breakfast sandwichesused in a bakery/café.Identify and prepare a variety of batters, meats, eggs, andcereals.Identify and prepare various meats, seafood's, andpoultry.Identify and prepare a variety of fruits, vegetables andstarches.Demonstrate food presentation techniques.Discuss the applicability of convenience, value added,further processed or par-cooked foods items.4.134.144.154.164.174.18Write food requisitions for production requirements.4.19Prepare standardized recipes for menu production.5.0 Garde Manger - Develop skills in producing a variety of cold food products,

including decorative pieces and buffet presentations.5.1Identify tools and equipment used in garde manger,emphasizing safety and sanitation procedures.5.25.3Demonstrate basic garnishes.Prepare cold items to include salads, soups, sauces,dressings, marinades, relishes, sandwiches, canapes, andhors d'oeuvres.5.45.5Prepare mousses and gelatins.Produce decorative pieces to include fruit, vegetablecarvings, and accompaniments.6.0 Basic Baking - Apply the use of equipment found in a bake shop or bakingarea and fundamentals of baking science to thepreparation of a variety of products.6.16.26.36.46.5Define baking terms.Identify equipment and utensils unique to baking anddiscuss proper use and care.Identify ingredients used in baking and describe theirproperties and functions.Demonstrate proper scaling and measuring techniquesunique to baking.Participate in the production of crusty, soft, and specialtyyeastproducts.6.6Participate in the production of quick breads.6.7Participate in the production of a variety of pies and tarts.6.8Participate in the production of a variety of types ofcookies.Participate in the productions of creams, custards,puddings, and related sauces.Participate in the production of cakes and icings.6.96.106.116.12discuss the application of commercial mixes and otherlabor saving products.Prepare a variety of fillings and toppings for pastries andbaked goods.7.0 Purchasing, Receiving, Inventory and Storage - Understand purchasing andreceiving practices in quality food service operations.7.1Describe HACCP critical points managed by the purchasingand receiving functions.

7.2List factors that effect food prices and quality which mayinclude market fluctuation and product cost.7.3Describe purchasing methods (i.e. bids, purchase orders,phone and sales quotes).Explain regulations for inspecting and grading of meats,poultry, seafood, dairy products, eggs, fruits, vegetables,flour, and sugar.7.47.5Describe proper techniques of receiving and storing offresh, frozen, refrigerated and staple goods.7.6Explain proper receiving and storing of cleaning supplies,chemicals and non-food products.7.7Examine written specifications for a variety of foodproducts and describe their importance on food and laborcontrols.Examine various inventory systems including perpetualand physical inventories and requisition systems forcontrolling costs.7.87.97.10Describe current computerized systems for purchasingand inventory control.Discuss ethical issues as they relate to purchasing.8.0 Nutrition - Describe the characteristics, functions, and food sources of majornutrients and demonstrate how to maximize nutrientretention in food preparation an storage.8.18.28.38.48.58.69.0List food groups and recommended servings using USDAMy Pyramid.Discuss dietary guidelines and recommended dietaryallowances.Interpret food labels in terms of portion size, ingredientsand nutritional value.Describe primary functions and major food sources ofmajor nutrients.Discuss various diets (i.e. food allergies, alternativedieting, vegetarian).Demonstrate food preparation and storage practices tomaximize nutrient retention.Dining Room Service - Perform dining room service functions that demonstratean understanding of quality customer service using avariety of types of service.

9.19.29.3Demonstrate the general rules to table settings andservice.Describe the rules and responsibilities of personal diningservice.Describe the various types of service delivery (i.e. quickservice, cafeteria, buffet and table service).9.4Discuss various procedures for processing guest checks.9.5Discuss sales techniques for service personnel (i.e. menuknowledge, suggestive selling).9.6Explain inter-relationships and work flow between dinningroom and kitchen operations.9.7Develop an awareness of special customer needsincluding dietary needs and food allergies.9.8Demonstrate an understanding of guest service andcustomer relations, including handling of difficultsituations and accommodations for the disabled.10.0 Menu Planning - Develop a understanding of the basic principles of menuplanning and layout.10.1List basic menu planning principles.10.2Create menu item descriptions following establishedtruth-in-menu guidelines.10.3Develop an understanding of basic menu planning andlayout principles.10.4Apply principles of nutrition to menu development.10.5Describe the importance of proper menu planning to theoverall operation of the food service facility.11.0 Bakery Planning - Develop an understanding of the basic principles of bakeryplanning and layout.11.1List basic production planning principles.11.2Create menu descriptions for bakery foods.11.3Develop an understanding of basic baking facilitiesplanning and layout principles.11.4Apply principles of nutrition to bakery goods anddevelopment.11.5Describe the importance of proper planning to the overalloperation of the baking facility.12.0 Human Relations Skills - Develop skills in human relations.

12.112.212.312.4Demonstrate effective communication skills andinterpersonal relationships.Work as a member of a diverse team.Read, write and speak effectively.Demonstrate professionalism and a strong work ethic.12.512.612.712.812.9Discuss employment applications.Demonstrate interviewing skills.Conduct self-performance evaluation.Discuss methods of conflict resolution.Describe procedure to progressive discipline.12.10Discuss techniques for motivating employees.12.1112.12Discuss methods of conflict resolution.Discuss methods of dealing with stress in the workplace.12.13Demonstrate information technology communications(i.e. e-mail, Internet searches).12.14Outline current federal and state employment laws (i.e.Equal Opportunity, harassment, Affirmative Action,wages).Complete PortfolioComplete Mock Job InterviewPROFESSIONAL STANDARDSWork EffortSafety HabitsWork Area OrganizationOn Task BehaviorResponsibilityInitiativeTeam WorkRespectInterpersonal Skills

11.1 List basic production planning principles. 11.2 Create menu descriptions for bakery foods. 11.3 Develop an understanding of basic baking facilities planning and layout principles. 11.4 Apply principles of nutrition to bakery goods and development. 11.5 Describe the importance of proper planning to the overall operation of the baking facility.