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FACS ListServ File Cabinet
Food Service/Culinary Arts
Students will be trained for career opportunities in the food service/culinary arts industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and use and maintain commercial food service equipment. They will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and fast food business operations.
GENERAL INFORMATION
Food Service/Culinary Arts Standards
Food Service/Culinary Arts Standards Common Core Grid STANDARD 1
Students will discuss career options and employment skills required in the food service industry.
Objective 2: Identify and discuss trends in the food service industry.
Iron Chef Challenge Ideas and Secret Ingredients
Objective 3: Identify various food production areas such as fast food, catering, institutional food, family dining, and fine dining.
The Lodging Industry
STANDARD 2
Students will discuss the importance of human relations and customer service.
Objective 2: Discuss the job title and duties of food service employees.
Kitchens
The Lodging Industry
STANDARD 3
Students will discuss the importance of sanitation and safety.
Objective 2: Identify proper sanitation techniques used with tools, equipment, and surfaces.
Objective 3: Identify the factors contributing to food-borne contamination, illness, and prevention strategies.
Objective 4: Apply basic safety and first-aid procedures.
Objective 5: Demonstrate appropriate food handler safety and sanitation procedures.
STANDARD 4
Identify and practice the basic concepts of food production.
Objective 2: Demonstrate proper mis en place and clean up.
Kitchen Hints That Make the Job Easier
Objective 3: Apply knowledge of equivalents and substitutions.
Objective 4: Apply knowledge of cost calculation.
Objective 5: Identify and demonstrate appropriate use of food service equipment.
Kitchen Appliances: Culinary and Advanced
Objective 6: Apply the basics of menu/meal planning.
Objective 7: Demonstrate quality presentation using the principles and elements of design.
STANDARD 5
Students will discuss and participate in bakery food production.
Objective 2: Identify the types, mixing, and storage methods of various bakery products including cookies, quick breads, yeast breads, pastries. cakes, icings, frosting, and fillings.
Cake and Icing Recipes
Objective 3: Prepare and present quality bakery item(s).
STANDARD 6
Students will discuss and participate in restaurant food production.
Objective 2: Identify high protein foods and appropriate safe cooking methods.
Objective 3: Identify characteristics of fruits and vegetables and appropriate storage and cooking methods.
Objective 4: Identify the characteristics of starch products, storage, and appropriate cooking methods for potatoes, grains, legumes, and pasta.
Objective 5: Identify terminology, types and preparation methods of salads and dressings.
ADDITIONAL GENERAL INFORMATION