| (D) demonstrate effective methods to secure, maintain,
and terminate employment.
(11) The student demonstrates proper culinary techniques
and knowledge of the professional kitchen. The student is expected
to:
(A) use large and small equipment in a commercial kitchen;
(B) develop food production and presentation techniques;
(C) demonstrate moist, dry, and combination cookery
methods;
(D) demonstrate food preparation skills used in commercial
food service preparations such as breakfast cookery, salads and dressings,
soups and sandwiches, stocks and sauces, appetizers, seafood, poultry
cookery, meat cookery, pastas and grains, and fruits and vegetables;
(E) demonstrate baking techniques such as yeast breads
and rolls, quick breads, and desserts;
(F) demonstrate proper receiving and storage techniques;
(G) demonstrate proper cleaning of equipment and maintenance
of the commercial kitchen; and
(H) compare and contrast the pairing of cuisine and
service styles in food service operations.
(12) The student determines how successful marketing
impacts a food service operation. The student is expected to:
(A) explain marketing, product, service, presentation,
and communication mixes;
(B) generate a marketing plan for multiple food service
operations;
(C) evaluate the marketing plans based on various demographics;
(D) conduct market analysis and predict impact on current
economy;
(E) identity marketing communication formats across
multiple platforms; and
(F) design the menu as a marketing tool.
(13) The student documents technical knowledge and
skills. The student is expected to:
(A) complete a professional career portfolio to include
items such as an updated resume, documentation of technical skill
competencies, licensures or certifications, recognitions, awards and
scholarships, community service hours, participation in student and
professional organizations, abstract of key points of the practicum,
and practicum supervisor evaluations; and
(B) present the portfolio to interested stakeholders.
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