Culinary Content Standards
Content Standard 1.0
Analyze Career Pathways and Employ Industry Professional Standards
PERFORMANCE STANDARD 1.1 :
DESCRIBE THE PROFESSIONAL FOODSERVICE INDUSTRY, HISTORY, TRADITIONS, AND CURRENT TRENDS
Performance Indicators:
1.1.1 Explore the history in foodservice industry
1.1.2 Integrate current trends in foodservice industry
1.1.3 Determine differences and similarities of various types of international and regional cuisines
1.1.1 Explore the history in foodservice industry
1.1.2 Integrate current trends in foodservice industry
1.1.3 Determine differences and similarities of various types of international and regional cuisines
PERFORMANCE STANDARD 1.2 :
ANALYZE CAREER PATHS AND OPPORTUNITIES IN FOODSERVICE INDUSTRIES
Performance Indicators:
1.2.1 Differentiate between the jobs descriptions in foodservice industry
1.2.2 Explore career and educational opportunities in related foodservice industries
1.2.3 Create a culinary portfolio
1.2.4 Perform different jobs in food production and service
1.2.1 Differentiate between the jobs descriptions in foodservice industry
1.2.2 Explore career and educational opportunities in related foodservice industries
1.2.3 Create a culinary portfolio
1.2.4 Perform different jobs in food production and service
PERFORMANCE STANDARD 1.3:
DEVELOP AND MODEL PROFESSIONAL AND ETHICAL WORKPLACE BEHAVIORS.
Performance Indicators:
1.3.1 Wear and maintain professional workplace attire
1.3.2 Employ professional and ethical workplace behaviors
1.3.1 Wear and maintain professional workplace attire
1.3.2 Employ professional and ethical workplace behaviors
Content Standard 2.0
Integrate Knowledge and Skills in Sanitation and Safety
PERFORMANCE STANDARD 2.1:
INVESTIGATE MICROORGANISMS FOUND IN FOOD AND THEIR ROLE IN FOOD BORNE ILLNESS
Performance Indicators:
2.1.1 Analyze food borne symptoms, illnesses and their causes
2.1.2 Practice safe food handling techniques and prevention of food borne illnesses
2.1.1 Analyze food borne symptoms, illnesses and their causes
2.1.2 Practice safe food handling techniques and prevention of food borne illnesses
PERFORMANCE STANDARD 2.2 :
COMPLY WITH HEALTH DEPARTMENT REGULATIONS
Performance Indicators:
2.2.1 Practice appropriate personal hygiene/health procedures and report symptoms of illness
2.2.2 Demonstrate Awareness of the FDA Model Food Code
2.2.3 Demonstrate an awareness of local health department regulations
2.2.4 Support waste disposal and recycling methods
2.2.1 Practice appropriate personal hygiene/health procedures and report symptoms of illness
2.2.2 Demonstrate Awareness of the FDA Model Food Code
2.2.3 Demonstrate an awareness of local health department regulations
2.2.4 Support waste disposal and recycling methods
PERFORMANCE STANDARD 2.4 :
UTILIZE PROPER FACILITY MANAGEMENT TECHNIQUES FOR CLEANING
Performance Indicators:
2.4.1 Apply proper warewashing and pot washing techniques
2.4.2 Identify and utilize approved chemicals and appropriate uses
2.4.3 Practice proper facility cleaning and sanitation
2.4.4 Follow cleaning schedules
2.4.5 Support waste disposal and recycling methods
2.4.1 Apply proper warewashing and pot washing techniques
2.4.2 Identify and utilize approved chemicals and appropriate uses
2.4.3 Practice proper facility cleaning and sanitation
2.4.4 Follow cleaning schedules
2.4.5 Support waste disposal and recycling methods
PERFORMANCE STANDARD 2.5 :
DEMONSTRATE BASIC FIRST AID PROCEDURES TO INJURIES COMMON IN THE FOODSERVICE INDUSTRY
Performance Indicators:
2.5.1 Practice first aid procedures
2.5.2 Recognize and implement universal precautions for blood-borne pathogens
2.5.3 Explain emergency procedures
2.5.1 Practice first aid procedures
2.5.2 Recognize and implement universal precautions for blood-borne pathogens
2.5.3 Explain emergency procedures
PERFORMANCE STANDARD 2.6 :
RECOGNIZE PROCEDURES AND PRECAUTIONS TO PREVENT ACCIDENTS AND INJURIES
Performance Indicators:
2.6.1 Implement appropriate procedures and precautions to prevent accidents and injuries
2.6.2 Recognize OSHA standards
2.6.1 Implement appropriate procedures and precautions to prevent accidents and injuries
2.6.2 Recognize OSHA standards
Content Standard 3.0
Apply Skills in Food Service, Equipment and Production
PERFORMANCE STANDARD 3.1 :
EXPLORE FOODSERVICE TOOLS AND STANDARDIZED EQUIPMENT
Performance Indicators:
3.1.1 Determine tools and equipment for appropriate use
3.1.2 Operate equipment appropriately while recognizing OSHA standards
3.1.3 Clean and maintain tools and equipment while recognizing OSHA standards
3.1.1 Determine tools and equipment for appropriate use
3.1.2 Operate equipment appropriately while recognizing OSHA standards
3.1.3 Clean and maintain tools and equipment while recognizing OSHA standards
PERFORMANCE STANDARD 3.2 :
DEVELOP NECESSARY KNIFE SKILLS
Performance Indicators:
3.2.1 Produce and describe basic knife cuts
3.2.2 Demonstrate how to properly handle, sharpen, and maintain knives
3.2.3 Identify parts of knives
3.2.4 Determine knives for appropriate use
3.2.5 Differentiate the uses of various cut
3.2.1 Produce and describe basic knife cuts
3.2.2 Demonstrate how to properly handle, sharpen, and maintain knives
3.2.3 Identify parts of knives
3.2.4 Determine knives for appropriate use
3.2.5 Differentiate the uses of various cut
PERFORMANCE STANDARD 3.3 :
ESTABLISH WORKPLACE MISE EN PLACE
Performance Indicators:
3.3.1 Demonstrate mise en place
3.3.2 Critique workplace situations for proper mise en place
3.3.1 Demonstrate mise en place
3.3.2 Critique workplace situations for proper mise en place
PERFORMANCE STANDARD 3.4 :
EMPLOY PROPER MEASURING TECHNIQUES
Performance Indicators:
3.4.1 Utilize weights and measures to demonstrate proper scaling and measurement techniques
3.4.2 Select the appropriate measuring instrument for their intended uses
3.4.3 Describe the difference between weight and volume measuring
3.4.4 Convert recipe quantities between weight and volume measurements
3.4.1 Utilize weights and measures to demonstrate proper scaling and measurement techniques
3.4.2 Select the appropriate measuring instrument for their intended uses
3.4.3 Describe the difference between weight and volume measuring
3.4.4 Convert recipe quantities between weight and volume measurements
PERFORMANCE STANDARD 3.5 :
UTILIZE RECIPE STANDARDS
Performance Indicators:
3.5.1 Convert recipes from one yield to another
3.5.2 Utilize a standardized recipe
3.5.3 Write a standardized recipe
3.5.4 Examine the structure and functions of standardized recipes
3.5.1 Convert recipes from one yield to another
3.5.2 Utilize a standardized recipe
3.5.3 Write a standardized recipe
3.5.4 Examine the structure and functions of standardized recipes
Content Standard 4.0
Demonstrate Menu Planning Principles
PERFORMANCE STANDARD 4.1 :
EVALUATE NUTRITION PRINCIPLES AND SPECIALIZED DIETARY PLANS
Performance Indicators:
4.1.1 Assess principles to maximize nutrient retention in prepared foods
4.1.2 Interpret and incorporate basic nutrition knowledge to menu planning and modification
4.1.3 Analyze and compare food for nutritional value
4.1.4 Explain special dietary needs and available modifications
4.1.5 Identify common food allergies and appropriate substitutions
4.1.1 Assess principles to maximize nutrient retention in prepared foods
4.1.2 Interpret and incorporate basic nutrition knowledge to menu planning and modification
4.1.3 Analyze and compare food for nutritional value
4.1.4 Explain special dietary needs and available modifications
4.1.5 Identify common food allergies and appropriate substitutions
PERFORMANCE STANDARD 4.2 :
EXPLORE MENU WRITING PRINCIPLES
Performance Indicators:
4.2.1 Differentiate menu types
4.2.2 Identify how menu prices are determined
4.2.3 Apply design principles to create a menu for a given situation
4.2.4 Revise existing menus
4.2.1 Differentiate menu types
4.2.2 Identify how menu prices are determined
4.2.3 Apply design principles to create a menu for a given situation
4.2.4 Revise existing menus
PERFORMANCE STANDARD 4.3 :
EXAMINE THE RELATIONSHIP BETWEEN PURCHASING, STOREROOM OPERATIONS AND COST CONTROL
Performance Indicators:
4.3.1 Implement quality control storage procedures
4.3.2 Complete a requisition form
4.3.3 Calculate the cost of a recipe
4.3.4 Utilize a purchase specification
4.3.5 Evaluate business to forecast sales
4.3.6 Practice inventory control as it relates to food cost and par levels
4.3.1 Implement quality control storage procedures
4.3.2 Complete a requisition form
4.3.3 Calculate the cost of a recipe
4.3.4 Utilize a purchase specification
4.3.5 Evaluate business to forecast sales
4.3.6 Practice inventory control as it relates to food cost and par levels
Content Standard 5.0
Demonstrate Bakery Production Techniques
PERFORMANCE STANDARD 5.1 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING BREADS
Performance Indicators:
5.1.1 Differentiate common baking ingredients
5.1.2 Prepare yeast breads
5.1.3 Prepare quick breads
5.1.4 Adapt recipes for environmental conditions
5.1.5 Utilize portion control
5.1.6 Demonstrate proper presentation
5.1.7 Properly hold and store bread
5.1.1 Differentiate common baking ingredients
5.1.2 Prepare yeast breads
5.1.3 Prepare quick breads
5.1.4 Adapt recipes for environmental conditions
5.1.5 Utilize portion control
5.1.6 Demonstrate proper presentation
5.1.7 Properly hold and store bread
PERFORMANCE STANDARD 5.2 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING PASTRIES
Performance Indicators:
5.2.1 Prepare a variety of pies
5.2.2 Utilize laminated dough in a variety of products
5.2.3 Prepare cakes utilizing of variety of mixing methods
5.2.4 Prepare a variety of icings and fillings for appropriate uses
5.2.5 Prepare a variety of cookies
5.2.6 Adapt recipes for environmental conditions
5.2.7 Utilize portion control
5.2.8 Demonstrate proper presentation
5.2.9 Properly hold and store pastries
5.2.1 Prepare a variety of pies
5.2.2 Utilize laminated dough in a variety of products
5.2.3 Prepare cakes utilizing of variety of mixing methods
5.2.4 Prepare a variety of icings and fillings for appropriate uses
5.2.5 Prepare a variety of cookies
5.2.6 Adapt recipes for environmental conditions
5.2.7 Utilize portion control
5.2.8 Demonstrate proper presentation
5.2.9 Properly hold and store pastries
PERFORMANCE STANDARD 5.3 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING DESSERTS
Performance Indicators:
5.3.1 Prepare a variety of custards
5.3.2 Prepare a variety of dessert sauces
5.3.3 Utilize pate a choux to prepare a variety of desserts
5.3.4 Adapt recipes for environmental conditions
5.3.5 Utilize portion control
5.3.6 Demonstrate proper presentation
5.3.7 Properly hold and store desserts
5.3.1 Prepare a variety of custards
5.3.2 Prepare a variety of dessert sauces
5.3.3 Utilize pate a choux to prepare a variety of desserts
5.3.4 Adapt recipes for environmental conditions
5.3.5 Utilize portion control
5.3.6 Demonstrate proper presentation
5.3.7 Properly hold and store desserts
Content Standard 6.0
Demonstrate Garde Manger Techniques
PERFORMANCE STANDARD 6.1 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING SALADS
Performance Indicators:
6.1.1 Prepare various dressings and dips
6.1.2 Prepare various salads
6.1.3 Utilize portion control
6.1.4 Demonstrate proper presentation
6.1.5 Properly hold and store salads
6.1.1 Prepare various dressings and dips
6.1.2 Prepare various salads
6.1.3 Utilize portion control
6.1.4 Demonstrate proper presentation
6.1.5 Properly hold and store salads
PERFORMANCE STANDARD 6.2 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING SANDWICHES
Performance Indicators:
6.2.1 Prepare a variety of hot sandwiches
6.2.2 Prepare a variety of cold sandwiches
6.2.3 Determine appropriate accompaniments
6.2.4 Utilize portion control
6.2.5 Demonstrate proper presentation
6.2.6 Properly hold and store sandwiches
6.2.1 Prepare a variety of hot sandwiches
6.2.2 Prepare a variety of cold sandwiches
6.2.3 Determine appropriate accompaniments
6.2.4 Utilize portion control
6.2.5 Demonstrate proper presentation
6.2.6 Properly hold and store sandwiches
PERFORMANCE STANDARD 6.3 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING APPETIZERS AND HORS D'OEUVRES
Performance Indicators:
6.3.1 Prepare a variety of appetizers and hors d'oeuvre
6.3.2 Utilize portion control
6.3.3 Demonstrate proper presentation
6.3.4 Properly hold and store appetizers and hors d'oeuvres
6.3.1 Prepare a variety of appetizers and hors d'oeuvre
6.3.2 Utilize portion control
6.3.3 Demonstrate proper presentation
6.3.4 Properly hold and store appetizers and hors d'oeuvres
PERFORMANCE STANDARD 6.4 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR ATTRACTIVE PRESENTATIONS
Performance Indicators:
6.4.1 Create appropriate garnishes for specific food items
6.4.2 Design centerpieces
6.4.3 Model a variety of plating techniques
6.4.4 Critique buffet presentations
6.4.1 Create appropriate garnishes for specific food items
6.4.2 Design centerpieces
6.4.3 Model a variety of plating techniques
6.4.4 Critique buffet presentations
PERFORMANCE STANDARD 6.5 :
DEMONSTRATE KNOWLEDGE OF SPICES, OILS AND VINEGARS, AND FRESH AND DRIED HERBS
Performance Indicators:
6.5.1 Determine spices, fresh and dried herbs for their appropriate uses
6.5.2 Maintain quality of spices and herbs through proper holding and storage
6.5.3 Investigate oils and vinegars in food preparation
6.5.4 Determine oils and vinegars for their appropriate uses
6.5.1 Determine spices, fresh and dried herbs for their appropriate uses
6.5.2 Maintain quality of spices and herbs through proper holding and storage
6.5.3 Investigate oils and vinegars in food preparation
6.5.4 Determine oils and vinegars for their appropriate uses
Content Standard 7.0
Select and Utilize Food Products Appropriately
PERFORMANCE STANDARD 7.1 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF FRUITS
Performance Indicators:
7.1.1 Select appropriate fruits for intended uses
7.1.2 Prepare a variety of fruits
7.1.3 Utilize cost control methods in production
7.1.4 Utilize portion control
7.1.5 Properly hold and store fruit
7.1.6 Demonstrate a variety of cooking methods for fruits
7.1.1 Select appropriate fruits for intended uses
7.1.2 Prepare a variety of fruits
7.1.3 Utilize cost control methods in production
7.1.4 Utilize portion control
7.1.5 Properly hold and store fruit
7.1.6 Demonstrate a variety of cooking methods for fruits
PERFORMANCE STANDARD 7.2 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF STARCHES AND GRAINS
Performance Indicators:
7.2.1 Select appropriate starches and grains for intended uses
7.2.2 Prepare a variety of starches and grains
7.2.3 Utilize cost control methods in production
7.2.4 Utilize portion control
7.2.5 Properly hold and store starches and grains
7.2.6 Demonstrate a variety of cooking methods for starches and grains
7.2.1 Select appropriate starches and grains for intended uses
7.2.2 Prepare a variety of starches and grains
7.2.3 Utilize cost control methods in production
7.2.4 Utilize portion control
7.2.5 Properly hold and store starches and grains
7.2.6 Demonstrate a variety of cooking methods for starches and grains
PERFORMANCE STANDARD 7.3 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF VEGETABLES
Performance Indicators:
7.3.1 Select appropriate vegetables for intended uses
7.3.2 Prepare a variety of vegetables
7.3.3 Utilize cost control methods in production
7.3.4 Utilize portion control
7.3.5 Properly hold and store vegetables
7.3.6 Demonstrate a variety of cooking methods for vegetables
7.3.1 Select appropriate vegetables for intended uses
7.3.2 Prepare a variety of vegetables
7.3.3 Utilize cost control methods in production
7.3.4 Utilize portion control
7.3.5 Properly hold and store vegetables
7.3.6 Demonstrate a variety of cooking methods for vegetables
PERFORMANCE STANDARD 7.4 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF DAIRY PRODUCTS
Performance Indicators:
7.4.1 Select appropriate dairy products for intended uses
7.4.2 Differentiate between dairy products based upon fat content for appropriate uses
7.4.3 Prepare a variety of foods utilizing dairy products
7.4.4 Utilize cost control methods in production
7.4.5 Utilize portion control
7.4.6 Properly hold and store dairy products
7.4.7 Demonstrate a variety of cooking methods for dairy products
7.4.1 Select appropriate dairy products for intended uses
7.4.2 Differentiate between dairy products based upon fat content for appropriate uses
7.4.3 Prepare a variety of foods utilizing dairy products
7.4.4 Utilize cost control methods in production
7.4.5 Utilize portion control
7.4.6 Properly hold and store dairy products
7.4.7 Demonstrate a variety of cooking methods for dairy products
PERFORMANCE STANDARD 7.5 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF EGGS
Performance Indicators:
7.5.1 Differentiate the usage of fresh and older eggs
7.5.2 Prepare and serve eggs using a variety of cooking methods
7.5.3 Utilize portion control
7.5.4 Properly hold and store eggs and egg products
7.5.1 Differentiate the usage of fresh and older eggs
7.5.2 Prepare and serve eggs using a variety of cooking methods
7.5.3 Utilize portion control
7.5.4 Properly hold and store eggs and egg products
PERFORMANCE STANDARD 7.6 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF MEATS
Performance Indicators:
7.6.1 Select appropriate cuts for intended uses
7.6.2 Identify appropriate fabricating methods of meats
7.6.3 Identify uses of animal by-products
7.6.4 Outline federal grading standards
7.6.5 Prepare a variety of meats
7.6.6 Utilize cost control methods in production
7.6.7 Utilize portion control
7.6.8 Properly hold and store meats
7.6.9 Demonstrate a variety of cooking methods for meats
7.6.1 Select appropriate cuts for intended uses
7.6.2 Identify appropriate fabricating methods of meats
7.6.3 Identify uses of animal by-products
7.6.4 Outline federal grading standards
7.6.5 Prepare a variety of meats
7.6.6 Utilize cost control methods in production
7.6.7 Utilize portion control
7.6.8 Properly hold and store meats
7.6.9 Demonstrate a variety of cooking methods for meats
PERFORMANCE STANDARD 7.7 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF POULTRY
Performance Indicators:
7.7.1 Select appropriate cuts for intended uses
7.7.2 Identify appropriate fabricating methods of poultry
7.7.3 Identify uses of poultry by-products
7.7.4 Prepare a variety of poultry
7.7.5 Utilize cost control methods in production
7.7.6 Utilize portion control
7.7.7 Properly hold and store poultry
7.7.8 Demonstrate a variety of cooking methods for poultry
7.7.1 Select appropriate cuts for intended uses
7.7.2 Identify appropriate fabricating methods of poultry
7.7.3 Identify uses of poultry by-products
7.7.4 Prepare a variety of poultry
7.7.5 Utilize cost control methods in production
7.7.6 Utilize portion control
7.7.7 Properly hold and store poultry
7.7.8 Demonstrate a variety of cooking methods for poultry
PERFORMANCE STANDARD 7.8 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF FISH AND SHELLFISH
Performance Indicators:
7.8.1 Identify appropriate market forms for intended uses
7.8.2 Identify appropriate fabricating methods of fish and shellfish
7.8.3 Identify uses of fish and shellfish by-products
7.8.4 Identify quality and freshness characteristics of whole and fabricated fish and shellfish
7.8.5 Prepare a variety of fish and shellfish
7.8.6 Utilize cost control methods in production
7.8.7 Utilize portion control
7.8.8 Properly hold and store fish and shellfish
7.8.9 Demonstrate a variety of cooking methods for fish and shellfish
7.8.1 Identify appropriate market forms for intended uses
7.8.2 Identify appropriate fabricating methods of fish and shellfish
7.8.3 Identify uses of fish and shellfish by-products
7.8.4 Identify quality and freshness characteristics of whole and fabricated fish and shellfish
7.8.5 Prepare a variety of fish and shellfish
7.8.6 Utilize cost control methods in production
7.8.7 Utilize portion control
7.8.8 Properly hold and store fish and shellfish
7.8.9 Demonstrate a variety of cooking methods for fish and shellfish
PERFORMANCE STANDARD 7.9 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE IDENTIFICATION AND SELECTION OF DRY STORAGE ITEMS
Performance Indicators:
7.9.1 Select dry goods for appropriate uses
7.9.2 Select single use items from dry storage for appropriate uses
7.9.3 Utilize cost control methods in storing dry storage items
7.9.1 Select dry goods for appropriate uses
7.9.2 Select single use items from dry storage for appropriate uses
7.9.3 Utilize cost control methods in storing dry storage items
Content Standard 8.0
Demonstrate Techniques for Stocks, Sauces, and Soups
PERFORMANCE STANDARD 8.1 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF STOCKS
Performance Indicators:
8.1.1 Prepare a variety of stocks
8.1.2 Determine stocks for appropriate uses
8.1.3 Utilize cost control methods in production
8.1.4 Utilize portion control
8.1.5 Demonstrate a variety of cooking methods for stocks
8.1.6 Properly cool, hold and store stocks
8.1.1 Prepare a variety of stocks
8.1.2 Determine stocks for appropriate uses
8.1.3 Utilize cost control methods in production
8.1.4 Utilize portion control
8.1.5 Demonstrate a variety of cooking methods for stocks
8.1.6 Properly cool, hold and store stocks
PERFORMANCE STANDARD 8.2 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF SAUCES
Performance Indicators:
8.2.1 Prepare the mother sauces
8.2.2 Determine sauces for appropriate uses
8.2.3 Prepare derivative and small sauces
8.2.4 Prepare a variety of thickening methods/agents
8.2.5 Utilize cost control methods in production
8.2.6 Utilize portion control
8.2.7 Properly cool, hold and store sauces
8.2.1 Prepare the mother sauces
8.2.2 Determine sauces for appropriate uses
8.2.3 Prepare derivative and small sauces
8.2.4 Prepare a variety of thickening methods/agents
8.2.5 Utilize cost control methods in production
8.2.6 Utilize portion control
8.2.7 Properly cool, hold and store sauces
PERFORMANCE STANDARD 8.3 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF SOUPS
Performance Indicators:
8.3.1 Prepare a variety of clear, thick, and specialty soups
8.3.3 Utilize cost control methods in production
8.3.4 Utilize portion control
8.3.5 Demonstrate a variety of cooking methods for soups
8.3.6 Properly cool, hold and store soups
8.3.1 Prepare a variety of clear, thick, and specialty soups
8.3.3 Utilize cost control methods in production
8.3.4 Utilize portion control
8.3.5 Demonstrate a variety of cooking methods for soups
8.3.6 Properly cool, hold and store soups
Content Standard 9.0
Demonstrate Appropriate Cooking Methods
PERFORMANCE STANDARD 9.1 :
DEMONSTRATE DRY HEAT, MOIST HEAT, AND COMBINATION COOKING METHODS
Performance Indicators:
9.1.1 Explain and demonstrate methods of dry heat cooking with fat
9.1.2 Explain and demonstrate methods of dry heat cooking without fat
9.1.3 Explain and demonstrate methods of moist heat cooking
9.1.4 Explain and demonstrate methods of combination cooking
9.1.1 Explain and demonstrate methods of dry heat cooking with fat
9.1.2 Explain and demonstrate methods of dry heat cooking without fat
9.1.3 Explain and demonstrate methods of moist heat cooking
9.1.4 Explain and demonstrate methods of combination cooking
Content Standard 10.0
Demonstrate Proper Front-of-the-House Procedures
PERFORMANCE STANDARD 10.1 :
EXPLORE VARIOUS SERVICE STYLES
Performance Indicators:
10.1.1 Apply mise en place for the front-of-the-house
10.1.2 Display a variety of table settings
10.1.3 Perform a variety of service styles
10.1.4 Identify and use proper techniques for greeting, seating, and presenting the menu to customers
10.1.5 Align menu types to service styles
10.1.1 Apply mise en place for the front-of-the-house
10.1.2 Display a variety of table settings
10.1.3 Perform a variety of service styles
10.1.4 Identify and use proper techniques for greeting, seating, and presenting the menu to customers
10.1.5 Align menu types to service styles
PERFORMANCE STANDARD 10.2 :
DEMONSTRATE AN AWARENESS OF BEVERAGE SERVICE
Performance Indicators:
10.2.1 Prepare a variety of hot and cold beverages
10.2.2 Properly serve a variety of hot and cold beverages
10.2.3 Apply mise en place for beverage service
10.2.4 Utilize portion control
10.2.5 Properly hold and store beverages
10.2.1 Prepare a variety of hot and cold beverages
10.2.2 Properly serve a variety of hot and cold beverages
10.2.3 Apply mise en place for beverage service
10.2.4 Utilize portion control
10.2.5 Properly hold and store beverages
Content Standard 11.0
Analyze and Demonstrate Business Operations
PERFORMANCE STANDARD 11.1 :
EXPLORE ENTREPRENEURSHIP OPPORTUNITIES IN THE FOODSERVICE INDUSTRY
Performance Indicators:
11.1.1 Construct components of a business plan
11.1.2 Investigate support networks for entrepreneurship
11.1.3 Identify business opportunities
11.1.1 Construct components of a business plan
11.1.2 Investigate support networks for entrepreneurship
11.1.3 Identify business opportunities
PERFORMANCE STANDARD 11.2 :
DESCRIBE MARKETING STRATEGIES IN THE FOODSERVICE INDUSTRY
Performance Indicators:
11.2.1 Create a marketing tool utilizing a menu
11.2.2 Describe various marketing techniques utilized in the foodservice industry
11.2.1 Create a marketing tool utilizing a menu
11.2.2 Describe various marketing techniques utilized in the foodservice industry
PERFORMANCE STANDARD 11.3 :
DEMONSTRATE AN AWARENESS OF PROFESSIONAL ORGANIZATIONS IN THE FOODSERVICE INDUSTRY
Performance Indicators:
11.3.1 Explore student and professional organizations associated with the foodservice industry
11.3.2 Participate in a student and/or professional organization function
11.3.1 Explore student and professional organizations associated with the foodservice industry
11.3.2 Participate in a student and/or professional organization function