| (F) perform basic piping skills with a parchment cone
and pastry bag with tips.
(13) The student demonstrates and practices the basic
procedures for the production of custards, creams, and mousse. The
student is expected to:
(A) compose desserts such as ice creams, custards,
mousse, and other desserts; and
(B) identify the roles of desserts such as ice creams,
custards, mousse, and other desserts.
(14) The student demonstrates and practices the basic
procedures for the production of chocolate, sugars, confections, and
sauces. The student is expected to:
(A) differentiate between the types of advanced confections;
(B) model methods of preparation in each type of confection;
(C) use chocolate as a major ingredient in dessert
or food production;
(D) temper chocolate;
(E) use tempered chocolate in dessert preparation;
(F) cook sugar syrups to various stages of hardness;
(G) prepare dessert sauces such as custard, chocolate,
caramel, fruit fillings, and coulis; and
(H) serve attractively plated desserts with appropriate
sauces and garnishes.
(15) The student evaluates nutrition concepts as they
affect health and wellness, marketing, and menu planning. The student
is expected to:
(A) analyze the role of carbohydrates, vitamins, minerals,
proteins, and fats as they relate to food choices; and
(B) research and develop menus for populations with
dietary requirements or restrictions.
(16) The student analyzes the components of cost controls
in a food service operation and develops a plan to manage cost. The
student is expected to:
(A) differentiate between the major costs in food service
such as food, beverage, and labor costs;
(B) validate the effect of controlling costs on the
success of a food service operation;
(C) compare and contrast the concept of fixed costs,
variable costs, and controllable costs; and
(D) compare and contrast the relationship between inventory
management and cost control in food service operations.
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