| (F) research the local and regional labor workforce
market to determine opportunities for advancement;
(G) investigate professional development training opportunities
to keep current on relevant trends and information within the industry;
and
(H) recognize entrepreneurship opportunities.
(13) The student understands the use of technical knowledge
and skills required to pursue careers in the restaurant food service
industry, including knowledge of design, operation, and maintenance
of technological systems. The student is expected to:
(A) define job-specific technical vocabulary;
(B) analyze customer comments to formulate improvements
in services and products and training of staff;
(C) detail ways to achieve high rates of customer satisfaction;
(D) use different types of payment options to facilitate
customer payments for services; and
(E) demonstrate technical skills used in producing
quality food service.
(14) The student understands factors that affect the
food service industry. The student is expected to:
(A) outline the history and growth of the food service
industry;
(B) identify an entrepreneur who has made significant
contributions to the food service industry; and
(C) explain cultural globalization and its influence
on food.
(15) The student evaluates and determines equipment,
ingredients, and procedures in a professional food setting. The student
is expected to:
(A) identify the role of mise en place;
(B) identify and use large and small equipment in the
professional food service setting;
(C) identify the types of knives and proper usage in
a commercial kitchen;
(D) demonstrate proper knife safety, handling, cleaning,
and storage;
(E) differentiate between different types of produce
and identify factors such as grading, purchasing, storage, and usage;
(F) differentiate between dry goods and identify factors
such as purchasing and storage;
(G) differentiate between proteins and identify factors
such as types, grades, purchasing, and storage;
(H) describe the methods of cooking, including dry
heat, moist heat, and combination heat; and
(I) differentiate between common baking methods and
identify common ingredients used in baking.
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