| (a) General requirements. This course is recommended
for students in Grades 9 and 10. Recommended prerequisite: Principles
of Hospitality and Tourism. Students shall be awarded one credit 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) Introduction to Culinary Arts will emphasize the
principles of planning, organizing, staffing, directing, and controlling
the management of a variety of food service operations. The course
will provide insight into the operation of a well-run restaurant.
Introduction to Culinary Arts will provide insight into food production
skills, various levels of industry management, and hospitality skills.
This is an entry level course for students interested in pursuing
a career in the food service industry. This course is offered as a
classroom and 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 gains academic knowledge and skills
required to pursue the full range of career and postsecondary education
opportunities within the restaurant food service industry. The student
is expected to:
(A) organize oral and written information;
(B) compose a variety of written documents such as
menus, presentations, and advertisements;
(C) calculate numerical concepts such as weights, measurements,
and percentages;
(D) identify how scientific principles are used in
the food service industry; and
(E) use mathematics and science knowledge and skills
to produce quality food products.
(3) The student uses verbal and nonverbal communication
skills to create, express, and interpret information to establish
a positive work environment. The student is expected to:
(A) develop and deliver presentations;
(B) identify various marketing strategies used by the
food service industry such as traditional and innovative marketing
strategies;
(C) demonstrate proper techniques for answering restaurant
phones;
(D) relate interpersonal communications such as verbal
and nonverbal cues to enhance communication with coworkers, employers,
customers, and clients; and
(E) demonstrate active listening skills to obtain and
clarify information.
(4) The student solves problems using critical thinking,
innovation, and creativity independently and in teams. The student
is expected to:
(A) generate creative ideas to solve problems by brainstorming
possible solutions; and
(B) employ critical-thinking and interpersonal skills
to resolve conflicts with individuals such as coworkers, customers,
clients, and employers.
(5) The student uses information technology tools specific
to restaurant management to access, manage, integrate, and interpret
information. The student is expected to:
(A) use information technology tools and applications
to perform workplace responsibilities;
(B) demonstrate knowledge and use of point-of-sale
systems; and
(C) evaluate Internet resources for information.
(6) The student understands roles within teams, work
units, departments, organizations, and the larger environment of the
food service industry. The student is expected to:
(A) explain the different types and functions of kitchen,
front-of-the-house, and support roles;
(B) investigate quality-control standards and practices;
(C) differentiate between various styles of restaurant
services such as table, buffet, fast food, fast casual, and quick
service;
(D) illustrate various place settings using proper
placement of dining utensils; and
(E) demonstrate the proper service techniques in food
service operations.
(7) The student understands the importance of health,
safety, and environmental management systems in organizations and
their importance to organizational performance and regulatory compliance.
The student is expected to:
(A) assess workplace conditions with regard to safety
and health;
(B) analyze potential effects caused by common chemicals
and hazardous materials;
(C) demonstrate first aid and cardiopulmonary resuscitation
skills;
(D) apply safety and sanitation standards common to
the workplace;
(E) research sources of food-borne illness and determine
ways to prevent them;
(F) determine professional attire and personal hygiene
for restaurant employees; and
(G) prepare for a state or national food sanitation
certification or other appropriate certifications.
(8) The student uses leadership and teamwork skills
in collaborating with others to accomplish organizational goals and
objectives. The student is expected to:
(A) apply team-building skills;
(B) apply decision-making and problem-solving skills;
(C) determine leadership and teamwork qualities to
aid in creating a pleasant working atmosphere; and
(D) participate in community leadership and teamwork
opportunities to enhance professional skills.
(9) The student knows and understands the importance
of professional ethics and legal responsibilities within the food
service industry. The student is expected to:
(A) demonstrate ethical reasoning in a variety of workplace
situations in order to make decisions;
(B) interpret and explain written organizational policies
and procedures to help employees perform their jobs; and
(C) develop guidelines for professional conduct.
(10) 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) identify behaviors needed to be employable and
maintain employment such as positive work ethics and positive personal
qualities;
(C) identify and evaluate the effects of exercise,
nutritional dietary habits, and emotional factors such as stress,
fatigue, or anxiety on job performance;
(D) implement stress-management techniques; and
(E) follow directions and procedures independently.
(11) 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;
(B) analyze various steps in the career decision-making
process; and
(C) discuss the importance of balancing a career, family,
and leisure activities.
(12) The student knows and understands the importance
of employability skills. The student is expected to:
(A) demonstrate skills related to seeking employment
in the food service industry;
(B) identify the required training and educational
requirements that lead toward appropriate career goals;
(C) select educational and work history highlights
to include in a career portfolio;
(D) create and update a personal career portfolio;
(E) recognize required employment forms and their functions
such as I-9, work visa, W-4, and licensures to meet employment requirements;
Cont'd... |
