(a) General requirements. This course is recommended
for students in Grades 10-12. Recommended prerequisites: Principles
of Hospitality and Tourism and Introduction to Culinary Arts. Students
shall be awarded two credits for successful completion of this course.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Hospitality and Tourism Career Cluster focuses
on the management, marketing, and operations of restaurants and other
food/beverage services, lodging, attractions, recreation events, and
travel-related services.
(3) Culinary Arts begins with the fundamentals and
principles of the art of cooking and the science of baking and includes
management and production skills and techniques. Students can pursue
a national sanitation certification or other appropriate industry
certifications. This course is offered as a laboratory-based course.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) model effective oral and written communication;
(B) practice professional grooming and hygiene standards;
(C) exercise punctuality and time-management skills;
(D) demonstrate self-respect and respect for others;
(E) demonstrate effective teamwork and leadership;
and
(F) employ initiative, adaptability, and problem-solving
techniques in practical applications.
(2) The student applies advanced reading, writing,
mathematics, and science skills for the food service industry. The
student is expected to:
(A) compose industry appropriate documents such as
purchasing specifications and purchase orders;
(B) comprehend a variety of texts such as operations
and training manuals;
(C) calculate numerical concepts such as percentages
and estimations in practical situations, including weight and measures;
(D) understand scientific principles used in culinary
arts;
(E) read and comprehend standardized recipes;
(F) write and convert standardized recipes; and
(G) calculate and manage food costs.
(3) The student integrates listening, writing, and
speaking skills using verbal and nonverbal communication to enhance
operations, guest satisfaction, and professional development. The
student is expected to:
(A) create formal or informal presentations;
(B) properly answer business phones;
(C) write instructions for a specific restaurant for
a culinary procedure or the use of a piece of equipment; and
(D) attend and participate in an industry-focused staff
meeting.
(4) The student demonstrates an understanding that
personal success depends on personal effort. The student is expected
to:
(A) demonstrate a proactive understanding of self-responsibility
and self-management;
(B) explain the characteristics of personal values
and principles;
(C) demonstrate positive attitudes and work habits;
(D) demonstrate exemplary appearance and personal hygiene;
and
(E) identify and manage the effects of exercise, dietary
habits, and emotional factors such as stress, fatigue, or anxiety
on job performance.
(5) The student develops principles in time management,
decision making, effective communication, and prioritization. The
student is expected to:
(A) apply effective practices for managing time and
energy; and
(B) analyze various steps in the decision-making process.
(6) The student researches, analyzes, and explores
lifestyle and career goals. The student examines jobs available in
the food service industry and accesses career opportunities. The student
is expected to:
(A) research the major job duties and qualifications
for various positions in the food service industry to facilitate selection
of career choices in culinary arts;
(B) update a personal career portfolio;
(C) demonstrate proper interview techniques; and
(D) establish personal short- and long-term goals.
(7) The student understands factors that affect the
food service industry. The student is expected to:
(A) research how historical and current trends in society
affect the food service industry;
(B) identify global cultures and traditions related
to food;
(C) research famous chefs from history; and
(D) summarize historical entrepreneurs who influenced
food service in the United States.
(8) The student evaluates and determines equipment,
ingredients, and procedures used in a professional food setting. The
student is expected to:
(A) identify and demonstrate the role of mise en place
in the professional food service setting;
(B) identify and use large and small equipment in a
commercial kitchen;
(C) develop and practice food production and presentation
techniques;
(D) identify and use the appropriate application of
moist, dry, and combination cookery methods;
(E) demonstrate the preparation skills of items commonly
prepared in food service operations such as breakfast cookery, salads
and dressings, soups and sandwiches, stocks and sauces, appetizers,
seafood, poultry, meat, pastas and grains, and fruits and vegetables;
and
(F) demonstrate baking techniques such as yeast breads
and rolls, quick breads, and desserts.
(9) The student understands the various food service
operations such as quick service, fast casual, casual, fine dining,
institutional, and beverage service. The student is expected to:
(A) explain quality customer service;
(B) demonstrate types of table setting, dining, and
service skills;
(C) differentiate between service styles; and
(D) compare and contrast the roles of the front of
the house and the back of the house in the various food service operations.
(10) The student uses technology and computer applications
to manage food service operations. The student is expected to:
(A) use technology tools appropriate for the industry;
(B) operate technology applications to perform workplace
tasks;
(C) explain and use point-of-sale systems in various
food service operations;
(D) demonstrate knowledge in computer programs used
for food management;
(E) evaluate information sources for culinary arts;
and
(F) interpret data such as spreadsheets, databases,
and sales reports.
(11) The student demonstrates leadership, citizenship,
and teamwork skills required for success. The student is expected
to:
(A) apply team-building skills;
(B) apply decision-making and problem-solving skills;
(C) determine leadership and teamwork qualities in
creating a pleasant working atmosphere; and
(D) participate in community leadership and teamwork
opportunities to enhance professional skills.
(12) The student explains how employees, guests, and
property are protected to minimize losses or liabilities. The student
is expected to:
(A) determine the basics of safety in culinary arts;
(B) assess workplace conditions and identify safety
hazards;
(C) determine the basics of sanitation in a professional
kitchen;
(D) determine proper receiving, storage, and distribution
techniques;
(E) demonstrate proper cleaning of equipment and maintenance
in the commercial kitchen;
(F) assess food hazards and determine ways to prevent
food hazards; and
(G) prepare for a state or national food sanitation
certification or other appropriate certifications.
(13) The student recognizes and models work ethics
and legal responsibilities. The student is expected to:
(A) understand and comply with laws and regulations
specific to the food service industry; and
(B) demonstrate a positive work ethic.
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