Course Description
FOOD SERVICE/CULINARY ARTS—(1.0 credit) 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. (Standards 1-6 will be covered on Skill Certification Test # 342.)
Prerequisite: Food and Nutrition I and II are recommended
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Core Standards of the Course
Standard 20.0401-01
Students will discuss career options and employment skills required in the food service industry.
Objective 20.0401-0101
Identify various career opportunities and educational requirements. National Standard 8.1
Objective 20.0401-0102
Identify and discuss trends in the food service industry
- Explain the history and development of the modern kitchen
- Identify current trends
Standard 20.0401-02
Students will discuss the importance of human relations and customer service.
Objective 20.0401-0201
Explore appropriate interpersonal employment skills. National Standards 8.7, 10.3
- Identify group communication skills used with co-workers and customers
- Discuss individual communication skills
- Demonstrate dependability while working individually or with others
Objective 20.0401-0202
Discuss the job title and duties of food service employees
- Identify front of the house jobs and duties
- Identify back of the house jobs and duties
Standard 20.0401-03
Students will discuss the importance of sanitation and safety.
Objective 20.0401-0301
Identify standards of personal grooming and hygiene.
- Establish and follow procedures to prevent human contamination
- Identify business standards for personal hygiene
Objective 20.0401-0302
Identify proper sanitation techniques used with tools, equipment, and surfaces. National Standard 8.2
Objective 20.0401-0303
Identify the factors contributing to food-borne contamination, illness, and prevention strategies.National Standard 8.2
- Discuss general concepts of food-borne illness
- Identify botulism, e-coli, hepatitis, salmonella, staphylococci
- Discuss prevention strategies
- Discuss the importance of cooking to proper temperatures
- Discuss the importance of cooling and reheating foods to the correct temperature zones
- Discuss how to correctly thaw foods
- Explain the duties of HACCP (Hazard Analysis Critical Control Point)
- Discuss methods of purchasing, receiving, and storage
Objective 20.0401-0304
Apply basic safety and first-aid procedures.
- Identify treatments for various emergencies
- Identify and practice basic first-aid procedures
Objective 20.0401-0305
Demonstrate appropriate food handler safety and sanitation procedures. National Standard 8.2
Standard 20.0401-04
Identify and practice the basic concepts of food production.
Objective 20.0401-0401
Utilize proper measuring techniques and terminology in quantity food production. National Standard 8.5.3
Objective 20.0401-0402
Demonstrate proper mis en place and clean up.
Objective 20.0401-0403
Apply knowledge of equivalents and substitutions
Objective 20.0401-0404
Apply knowledge of recipe adjustments and cost calculation costs.
Objective 20.0401-0405
Identify and demonstrate appropriate use of food service equipment. National Standard 8.3
- Identify equipment and how it is to be used
- Identify required safety procedures
Objective 20.0401-0406
Apply the basics of menu/meal planning. National Standard 8.4
- Analyze nutritional needs of individuals
- Identify meal planning aesthetics
- Plan, calculate and present a quantity menu item(s)
Objective 20.0401-0407
Demonstrate quality presentation using the principles and elements of design. National Standard 8.5.12
- Identify table setting techniques
- Identify the purpose of garnishing
- Complete a plate presentation
- Complete a tray presentation
Standard 20.0401-05
Students will discuss and participate in bakery food production.
Objective 20.0401-0501
Identify the function of each ingredient used in bakery products.
Objective 20.0401-0502
Identify the types, mixing, and storage methods of various bakery products including cookies, quick breads, yeast breads, icings, frosting, fillings, cakes, and pastries.
Objective 20.0401-0503
Prepare and present quality bakery item(s). National Standard 8.5.10
Standard 20.0401-06
Students will discuss and participate in restaurant food production.
Objective 20.0401-0601
Identify various food production areas such as fast food, catering, institutional food, family dining, and fine dining.
Objective 20.0401-0602
Identify terminology and classifications of stocks, soups, and sauces. National Standard 8.5.6
- Identify clear and thick stocks
- Identify the five mother sauces (béchamel, veloute, espagnole, tomato, hollandaise)
- Prepare and present quality stocks, soups and sauces
Objective 20.0401-0603
Identify high protein foods and appropriate safe-cooking methods. National Standard 8.5.5
- Identify red meat terminology, cuts, and how to tenderize
- Identify poultry terminology, cuts, and how to tenderize
- Identify seafood terminology, cuts, and how to tenderize
- Identify foods associated with vegetarian eating
- Prepare and present quality entrée(s)
Objective 20.0401-0604
Identify characteristics of fruits and vegetables and appropriate storage and cooking methods. National Standard 8.5.7
- Prepare and present quality fruit/vegetable items with appropriate dressing
- Prepare and present quality fruit/vegetable items with appropriate garnish
Objective 20.0401-0605
Identify the characteristics of starch products, storage, and appropriate cooking methods. National Standard 8.5.7
- Practice appropriate cooking methods
- Prepare and present quality starch product(s)
Objective 20.0401-0606
Identify terminology, types and preparation methods of salads and dressings. National Standard 8.5.8
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