(a) General requirements. This course is recommended
for students in Grades 10-12. Prerequisite: 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) Advanced Culinary Arts will extend content and
enhance skills introduced in Culinary Arts by in-depth instruction
of industry-driven standards in order to prepare students for success
in higher education, certifications, and/or immediate employment.
(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 researches, analyzes, and designs a
path to achieve career goals. The student examines jobs available
in the food service industry and accesses career opportunities. The
student is expected to:
(A) demonstrate major duties and qualifications for
all staff and managerial positions to facilitate selection of career
choices in the food service industry;
(B) model proper interview techniques;
(C) critique personal and short-term goals; and
(D) create and update a career portfolio.
(3) 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) explain and demonstrate proper cleaning of equipment
and maintenance of 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.
(4) The student evaluates global cuisines, including
the culture, history, and indigenous ingredients to create international
recipes. The student is expected to:
(A) replicate advanced moist and dry cooking techniques
from global cuisines such as American regional, Latin American, European,
Mediterranean, Middle Eastern, and Asian;
(B) synthesize indigenous ingredients from global cuisine
to create innovative dishes; and
(C) justify the connection of flavor, texture, visual
appeal, taste, and customer satisfaction on product development.
(5) The student demonstrates an understanding of sustainability
in the restaurant industry and its local and global effect. The student
is expected to:
(A) evaluate practices for water and energy conservation
across the food service industry;
(B) identify waste management options to promote sustainability;
and
(C) evaluate current sustainable food practices.
(6) The student demonstrates comprehensive protein
product knowledge as it relates to flavor, texture, visual appeal,
taste, and customer satisfaction and establishes quality standards.
The student is expected to:
(A) assess grading and classifications;
(B) identify primal, sub-primal, and retail cuts;
(C) demonstrate fabrication techniques on proteins;
(D) evaluate purchasing practices according to various
food service operations;
(E) model appropriate cooking methods for proteins;
and
(F) evaluate appropriate cooking methods in regard
to various protein selections.
(7) The student demonstrates comprehensive fish and
shellfish product knowledge as it relates to flavor, texture, visual
appeal, taste, and customer satisfaction and establishes quality standards.
The student is expected to:
(A) categorize classifications of fish and shellfish;
(B) evaluate factors that influence seafood purchasing
such as freshness, flavor, sustainability, and market conditions;
(C) demonstrate the ability to clean and fabricate
round, flat, fin fish, and shellfish;
(D) model appropriate cooking methods for fish and
shellfish; and
(E) evaluate the effects of cooking methods on product
presentation.
(8) The student demonstrates comprehensive knowledge
of fruits, vegetables, grains, herbs, spices, and other dry goods
as related to presentation, flavor, texture, visual appeal, taste,
and customer satisfaction and establishes quality standards. The student
is expected to:
(A) compare types of commonly available produce;
(B) identify factors contributing to cost and quality
such as seasonality, market volatility, and transportation;
(C) compare and contrast forms and use of produce such
as fresh, frozen, canned, dried, and other classifications;
(D) model appropriate cooking methods for produce;
and
(E) evaluate the effects of cooking methods on produce.
(9) The student understands advanced baking and pastry
principles. The student is expected to:
(A) use professional food preparation equipment such
as commercial-grade mixers, food processors, and measuring tools;
(B) apply proper measuring and scaling techniques;
and
(C) compose various plated desserts appropriate for
various food service operations.
(10) The student demonstrates and practices the basic
procedures for the production of yeast and quick bread products. The
student is expected to:
(A) differentiate how various types of bread crusts
are created through fermentation, proofing, baking temperatures, and
humidity;
(B) prepare soft, hard, and artisanal breads through
proper baking techniques; and
(C) differentiate between quick breads such as muffins,
scones, and biscuits.
(11) The student demonstrates and practices the basic
procedures for the production of pastry crust, pastry dough, and cookie.
The student is expected to:
(A) compare different types of pastry crusts and usage
in pies and tarts;
(B) prepare pie fillings such as fruit, soft, and custard
fillings;
(C) prepare different types of pastry dough such as
Pate a Choux, Pate Sucree, and laminated dough;
(D) differentiate between various cookie preparation
methods;
(E) determine the causes of crispness, moistness, chewiness,
and the spread of cookies; and
(F) bake, cook, and store cookies properly.
(12) The student demonstrates and practices the basic
procedures for the production of cakes, frostings, fillings, and icings.
The student is expected to:
(A) differentiate between cake preparation methods;
(B) differentiate the functions of icings and determine
appropriate application;
(C) assemble and ice simple layer cakes, sheet cakes,
and cupcakes;
(D) demonstrate the ability to identify criteria for
evaluation of cake products;
(E) prepare various icings such as fondant, buttercreams,
flat, royal, and glazes; and
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