Kansasfamilyandconsumer Scienceseducation

KansasFamilyandConsumer SciencesEducation

HospitalityandTourismCareerCluster

Course: Culinary Arts 1

Pathway: Restaurant and Event Management

CIPCode:12.0504Course#34056

RatingScale: 3Skilled-WorksIndependently

2LimitedSkills-RequiresAssistance 1SkillUndeveloped

0Noexposure-Noinstructionor training

Directions:The following competenciesare required forfull approval fora course ina Familyand ConsumerSciencesProgram.Checkthe appropriate numberto indicate the levelof competencyreached for studentevaluation.

AcademicFoundations

Benchmark:0.1Achieveadditionalacademicknowledgeandskillsrequiredtopursuethefullrangeofcareerandpostsecondaryeducationopportunities
withinacareercluster.(ESS01) / 3 / 2 / 1 / 0
0.1.1 / Adaptlanguageforaudience,purpose,situation(i.e.diction/structurestyle).ESS01.02.02(*1.2.3)
0.1.2 / Demonstrateknowledgeofbasicarithmeticoperationssuchasaddition,subtraction,multiplicationanddivision.ESS01.03.02 $

Communications

Benchmark:0.2Useoralandwrittencommunicationskillsincreating,expressingandinterpretinginformationandideasincludingtechnical
terminologyandinformation. (ESS02)(*13.3) / 3 / 2 / 1 / 0
0.2.1 / Interpretandcommunicateinformation,data,andobservationstoapplyinformationlearnedtoactualpractice.ESS02.01.04
(*13.3.1)
0.2.2 / Modelbehaviorsthatdemonstrateactivelistening.ESS01.02.01(*13.3.2)
0.2.3 / Employappropriateverbalcommunicationskillswhenobtainingandconveyinginformation.ESS02.02.01(*1.2.3)
0.2.4 / Communicatewithco-workerstoclarifyworkplaceobjectives.ESS02.02.04(*1.2.3)
0.2.5 / Communicateeffectivelywithcustomersandco-workerstofosterpositiverelationships.ESS02.02.05(*13.1.1)
0.2.6 / Organizeinformationtouseinwrittenandoralcommunications.ESS02.03.02(*1.2.2)
0.2.7 / Useinformationaltext,internet/websitesand/ortechnicalmaterialstoreviewandapplyinformationsourcesforoccupational
tasks.ESS02.04.01
0.2.8 / Usecorrectgrammar,spelling,punctuationandcapitalizationwhenpreparingwrittendocuments.ESS02.05.03
0.2.9 / Applyand/orinterpretverbalandnon-verbalcommunicationtofullyunderstandmeaning.(*1.2.3,13.3.2)

ProblemSolvingandCriticalThinking

Benchmark:0.3Solveproblemsusingcreativity,innovationandcriticalthinkingskillsindependentlyandinteams.(ESS03)(*1.2) / 3 / 2 / 1 / 0
0.3.1 / Resolveconflictswithstafforcustomersusingconflictresolutionskills.ESS03.02.05
0.3.2 / Prioritizetaskstobecompleted.ESS10.02.02(*1.2.2)
0.3.3 / Identifyconcerns,analyzesolutionsandapplycriticalthinkingskillstosolveproblems.ESS03.01.01ESS03.01.02
0.3.4 / Developandmanageplans/budgetstoaccomplishorganizationalgoalsandobjectives.HTC005.01.01

InformationTechnologyApplications

Benchmark:0.4Useinformationtechnologytoolsspecifictothecareerclustertoaccess,manage,integrateandcreateinformation.(ESS04) / 3 / 2 / 1 / 0
0.4.1 / Useinformationtechnologytoolstomanageandperformworkresponsibilities.ESS04.02.01(*1.2.5)
0.4.2 / Evaluateinternetresourcesforreliabilityandvalidity.ESS04.04.03(21st)

Systems

Benchmark:0.5Understandroleswithinteams,workunits,departments,organizations,inter-organizationalsystemsandthelargerenvironment.(ESS05) / 3 / 2 / 1 / 0
0.5.1 / Explaintheroleofindividualdepartmentsastheyimpactthebusinessasawhole.ESS05.01.03
0.5.2 / Analyzeworkplaceoperations.HTC09.05.02

Safety,HealthandEnvironmental

Benchmark:0.6Understandtheimportanceofhealth,safetyandenvironmentalmanagementsystemsinorganizationsandtheirimportancetoorganizationalperformanceandregulatorycompliance.(ESS06)(*5.5;13.4) / 3 / 2 / 1 / 0
0.6.1 / Identifysafetyandhealthhazardstomaintainasafeworksite.ESS06.01.04(*1.2.7)
0.6.2 / Useequipmentaccordingtomanufacturerguidelinesand/orgovernmentregulations.ESS06.01.07
0.6.3 / Practicepersonalsafetytoavoidinjuryoraccidents.HTC06.05.03(*13.4.3)(21st)(SCP/SD3.1)

LeadershipandTeamwork

Benchmark:0.7Useleadershipandteamworkskillsincollaboratingwithotherstoaccomplishorganizationalgoalsandobjectives.(ESS07)(*13.5) / 3 / 2 / 1 / 0
0.7.1 / Compareandcontrastvariousrolesofleaderswithinanorganization.ESS07.01.01
0.7.2 / Applyteamworkskillstoidentifygoals,developobjectivesandachievetheminatimelymanner.ESS07.02.05ESS07.03.01
(*1.2.4)
0.7.3 / Demonstratecommitmenttoandpositiveattitudetowardteamgoals.ESS07.03.07(*1.2.2)
0.7.4 / Managepersonalworkskillstoaccomplishtasks.ESS07.04.03(*1.2.2)
0.7.5 / Treatpeoplewithrespect.ESS07.04.04(*13.3.5)
0.7.6 / Managestressandcontrolemotions.ESS07.04.07(*13.1.6)

EthicsandLegalResponsibilities

Benchmark:0.8 Knowandunderstandtheimportanceofprofessionalethicsandlegalresponsibilities.(ESS08) / 3 / 2 / 1 / 0
0.8.1 / Analyzepersonalandlong-termworkplaceconsequencesofunethicalandillegalbehaviors.ESS08.01.03(*1.2.8)

EmployabilityandCareerDevelopment

Benchmark:0.9Knowandunderstandtheimportanceofemployabilityandcareerskills.(ESS09)(*1.2) / 3 / 2 / 1 / 0
0.9.1 / Demonstrateself-discipline,self-worth,positiveattitudeandintegrityinworksituations.ESS09.01.01(*1.2.2,1.2.8,13.3.5)
0.9.2 / Demonstrateflexibilityandwillingnesstolearnnewknowledgeandskills.ESS09.01.02(*1.2.2)
0.9.3 / Exhibitcommitmenttotheorganization.ESS09.01.03(*1.2.2)
0.9.4 / Developstrategiestoreachcareerobjectives.ESS09.02.02
0.9.5 / Identifypositiveworkbehaviorstoretainemployment.ESS09.06.05(*1.2.2)
0.9.6 / Developworkgoalsandobjectives.ESS10.02.01
0.9.7 / Developtimemanagementknowledgeandskills.ESS10.02.03(*1.2.2)
0.9.8 / Analyzeworkrolesandresponsibilitiesandhowtobalancethemwithliferesponsibilities.ESS09.01.08(*1.1.3,1.1.4)
0.9.9 / Developand/ororganizeacareerportfolio(electronicorphysical)todocumentknowledge,skills,andexperienceinacareerfield.(09.04.02)

TechnicalSkills: TechnicalLevel

COMPREHENSIVESTANDARD:8.0Integrateknowledge,skills,andpracticesrequiredforcareersinthehospitalityindustry.

Benchmark:8.1 Demonstratefoodsafetyand sanitationprocedures. / 3 / 2 / 1 / 0
8.1.1 / Demonstrateanunderstandingoftheimportanceoffoodsafetyandsanitationtoinclude:howfoodsbecomeunsafe,goodpersonalhygiene,controlling
timeandtemperature,preventingcrosscontamination,cleaningandsanitizing,shippingandreceiving,andhowtosafelypreparefood.(*8.2.1)(3)
8.1.2 / Identifysources,symptomsandpreventionmeasuresforHepatitisA,Norovirus,BacillusCereus,Listeriosis,Hemorrhagiccolitis,Clostridiumperfringens,
Botulism,Salmonella,Shigellosis,Staphylococcusaureus,Vibrio,Anisakissimplex,Cryptosporidium,Giardia,fungi,Scombroidpoisoning,Ciguatoxin.
8.1.3 / Identifythecriticcontrolpointsin theflowoffood
8.1.4 / Implementstandardsofpersonalgrooming,hygieneandhandwashing.
8.1.5 / Identifycommonfoodsallergensandcommonsymptoms.(commonallergens:milk/dairy,eggs/eggproducts,fish/shellfish,wheat/gluten,soy/soy
products,andpeanuts/treenuts)
8.1.6 / Practicefirst-in,first-out(FIFO)anddatemarking.
8.1.7 / Identifyproperchemicalhandlingprocedures.
8.1.8 / Demonstratefoodsafetyproceduresduringthefoodserviceprocess.
Benchmark:8.2Demonstratecorrectuseandmaintenanceoffoodproductionequipmentandtools. / 3 / 2 / 1 / 0
8.2.1 / OperatetoolsandequipmentfollowingsafetyproceduresandOSHArequirements.
8.2.2 / Identifyanddemonstrateproceduresforcleaning,sanitizing,andstorageofequipmentandfoodcontactsurfaces.
Benchmark:8.3Applymenumanagementandproductionprinciples. / 3 / 2 / 1 / 0
8.3.1 / Describethetypesofmenususedbyvariousfoodserviceestablishments.
8.3.2 / Explainmenuplanningprinciplesexploringdietaryrecommendationstobuildbalancedmeals.
8.3.3 / Demonstratemealappealfactorsincludingtemperature,texture,color,flavor,shape,andsize.
Adaptmenusandrecipestoaccommodatespecialdietaryneedsandcommonfoodallergens.(Commonallergens:milk/dairy,eggs/eggproducts,
fish/shellfish,wheat/gluten,soy/soyproducts,andpeanuts/treenuts)
Benchmark:8.4Demonstratepreparationsofallmenucategoriestoproduceavarietyoffoodproducts. / 3 / 2 / 1 / 0
8.4.1 / Demonstratebasicknifecuts(i.e.Batonnet,Brunoise,CoarseChop,Diagonal,Dice(small,mediumlarge),Julienne,Mince,Chiffonade,andSlice).(*8.5.1)(3)(4)(6)
8.4.2 / Demonstrateavarietyofcookingmethodsinfoodpreparation.
8.4.3 / Applyscalingandmeasuringtechniques.
8.4.4 / Utilizeavarietyofcookingmethodstopreparebeef,pork,seafoodandpoultry.
8.4.5 / Prepareavarietyofstocks,soups,andmothersauces.
8.4.6 / Utilizeavarietyofcookingmethodstopreparefruitsandvegetables.
8.4.7 / Utilizeavarietyofcookingmethodstopreparelegumes,starches,andgrains.
8.4.8 / Demonstratebasicgardemangerskills(i.e.saladgreencleaning,saladprep,horsd’oeuvres,sandwiches,coldfoodprep).
8.4.9 / Preparevariousbakedgoodsanddesserts.
8.4.10 / Utilizeherbsandspices,marinades,oil,andvinegarsinavarietyofpreparationmethods.
8.4.11 / Prepareavarietyofbreakfastfoods.
8.4.12 / Identifyproperfoodplatingtechniquestoincludeportioncontrolinrelationtodietaryrecommendationsandfoodcost
8.4.13 / Investigateemergingcookingtechnologies
Benchmark:8.5Performmathematicalfunctionsrelatedtofoodserviceoperations. / 3 / 2 / 1 / 0
8.5.1 / Demonstratetheprocessofrecipeyieldadjustmentsforsmallandlargequantitiesbasedonoperationalneeds.
8.5.2 / Identifyhowfoodcostisdetermined.
8.5.3 / Identityhowtodetermineandcalculateproductiongoals.
8.5.4 / Identifythemethodsusedtodeterminemenupricing.
8.5.5 / Demonstratebasicconversionsofmeasurements(i.e.ozinagallon,etc).
Benchmark:8.6Applydiningroommanagement. / 3 / 2 / 1 / 0
8.6.1 / Comparecontemporaryandtraditionalservicestylesidentifyingthevariancesinstaffstructureandresponsibilitiesforeach.
8.6.2 / Identifybackandfrontofhousemanagementrolesintheindustry.
8.6.3 / Demonstratethegeneralrulesoftablesettingsandservice.(i.e.servefromtheleftremovefromtheright)
8.6.4 / Identifyhowtoprovidequalitycustomerserviceandhowitaffectsanoperation’ssuccess.