Culinary Arts Class Information
Chef Jim Gurcsik, Instructor
15 Maple Avenue
Mar Lin, PA 17951
(570) 544-4748 x.3133
1 Course Description
An instructional program that prepares students for employment related to institutional, commercial or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experience related to planning, selecting, preparing and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instruction skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level.
Rationale of the Culinary Arts Program
The restaurant and foodservice industry is one of the largest, fastest-growing industries in the nation, accounting for more than $400 billion in sales last year and employing more people than any other private-sector industry in the United States. The Bureau of Labor Statistics projects that the number of hospitality jobs will increase by nearly two million in the next ten years, and 125,000 of these will be management positions. More than one million restaurants are in need of skilled employees, and young people are largely unaware of potential careers in this field.
The Culinary Arts Program at STC provides students with the background knowledge, technical skills, practical experience, and awareness of career opportunities required to meet these demands.
General Goals for the Culinary Arts Program
To increase knowledge and improve skills of students by integrating academic and occupational learning, and by building links between school, home, and work. To provide students with the technical information, practical skills, and real-world experiences to enhance the quality of their lives, both personally and professionally.
2 To motivate all students to remain in a classroom setting and to strive to continue their educations in post-secondary settings appropriate for their interests and abilities. To facilitate the creation of a universal, high-quality school-to-work transition system that enables youths to identify and pursue career paths to progressively more rewarding roles in the workplace. To promote the formation of partnerships dedicated to aligning the worlds of school and work among local education agencies, private and public employers, and community organizations.
National ServSafe Exam
Holding a ServSafe certificate means qualifying for raises and promotions on the job and being able to test out of college classes. Students will have the opportunity to take the National ServSafe Exam for a fee of $40.00. This fee may be earned back by participation in fundraising activities.
Cooperative Education
The Cooperative Education Program (Co-op) at Schuylkill Technology Center is designed to provide students with work-based learning opportunity directly related to their occupational program of study. A certified coordinator is responsible for placement, paperwork, on-site visitations, and evaluation of students between the employer and the occupational instructor.
This is a structured program that combines school-based learning with a work-based component and is a partnership among students, parents/guardians, schools, and employers. Co- op is usually a paid work or internship experience; however, unpaid work experiences also comprise a portion of the Cooperative Education Program. Participation in the program is a privilege, and the student must be recommended by the occupational instructor for placement.
3 Eligibility is determined by an evaluation of grades, attendance and punctuality, career goals, attitude, and other factors as deemed necessary.
Criterion to be eligible for Co-Op:
o 80% or more of task list completed as a second year student
o Advanced result of NOCTI pre-test
o Grade of an A average or cumulative 93% culinary GPA
o ServSafe Certified
Required Material
Uniform
o Black Coat, Black Hat, Black Apron, Black and White Pants and Black Non-Skid kitchen shoes
o Pocket Thermometer
3 Ring Binder
Writing Utensil
Calculator, Cheapest Possible
Combination Lock Grading Policy
The Culinary Arts grades are calculate with the following formula:
o 33% Skill performance- Assessments of hands on performance
. Task Based grading criterion
. 33% of task completion must be complete by end of year 1
4 . 66% of task completion must be complete by end of year 2
. 80% of task completion must be complete by end of year 3
. Failure to complete 80% of tasks before graduation; the senior will not receive a completion certificate.
. Working ahead on tasks is always possible and shows perseverance within the students work ethic grade
. Between 70% and 80% of these tasks are practices and completed on a daily basis while operating restaurant
. Task categories aligned to levels are as follows:
Level 1
o Follow Safety & Sanitation Procedures
o Demonstrate Knowledge of Food Industry & Purchasing
o Demonstrate Use & Care of Cutting Tools
o Demonstrate Use & Care of Mechanical Food Preparation Equipment
o Follow Recipes & Knowledge of Nutrition
o Prepare Fruits, Vegetables, Cheeses
o Prepare Basic Soups & Sauces
o Demonstrate Skill in Baking
Level 2
o Demonstrate Skill in Garde Mange
o Prepare Breakfast Foods & Beverages
5 o Prepare Pasta, Rice & Salads
o Prepare Poultry & Seafood
o Demonstrate Skill in Baking
o Perform Institutional Food Service Procedures
o Perform Front of House Operations
o Perform Dining Room Service & Prepare Meats
Level 3
o Follow Sanitation Procedures
o Demonstrate Skill in Garde Mange
o Seasonings & Prepare Stocks, Soups & Sauces
o Prepare International Cuisine & Poultry
o Prepare Seafood & Demonstrate Skill in Baking
o Plan & Cost Menus & Perform Institutional Food Service
o Demonstrate Skill in the Use of a Computer
o Identify, Prepare & Cook Meats
o 33% Knowledge- Assessments of related material information
. Weekly quizzes of “National Occupational Competency” information
. Weekly Notebook of material reviewed and restaurant project areas
. Learning Guides with corresponding KWL and content material
. Test, Quizzes, notebooks, written assignments, student portfolio assignments
6 o 34% Work Ethic- Hard work and diligence
. Safety, punctuality, preparedness, attendance, attitude, ambition, team work, motivation, honesty, reliability and leadership
. Work Ethic grading starts at 7:30pm and ends at 3:00pm.
Breakfast, Lunch, Social Studies, Field Trips, Assemblies, Lavatories, Parking lot, anywhere on campus and on the bus
. Work Ethic is graded daily out of 10 points
Each student begins the day with a 9 and can earn or lose points throughout the day
Points are deducted as violations occur or as seen fit by the instructor with or without notice
Work ethic tickets are distributed after a violation has occurred or after an “over the top” positive act has occurred.
Positive tickets are green and add point to your work ethic grade
Negative tickets are red and deduct points from your work ethic grade
Red tickets deduct work ethic points from the entire work week and usually require administrative follow up
Sample ticketing categories:
o Electronic Device, Foul Language, Uniform , Argumentative, Safety Off Task, Negative Attitude , Out of assigned area, Incomplete Work, Disruptive, Messy Area, Wasting Product, Stealing, Professionalism, Unprepared, Late, Mentoring Others, Initiative, Working Ahead, Leadership, Cooperative, Other
7 Uniform
Uniforms are required in order to participate in shop activities. If a student forgets their uniform or if the uniform is not clean they will receive a “0” for the day and be given an alternative assignment. Uniforms are due by the 4th day of class.
The uniform consists of a black chef coat, black and white checked chef pants, black floppy chef hat, black non-slip shoes and a black bib apron (optional). The uniforms must be kept clean and in good condition at all times. Students who wear unacceptable uniforms will be given a “0” for the day.
Unacceptable uniforms:
Dirty uniforms
Pants that do not rest around waist
Uniforms that have writing such as marker or pen on them
Pants legs that drag on the ground
Uniforms that are discolored or have excessive staining
Torn or excessively worn out
Procedure for changing uniform:
Locker rooms are supplied to the student as a privilege! Changing down to under garments is never permitted in the locker room. Lavatories are supplied for student changing but can and will be revoked if rules are not followed.
School dress code always supersedes class dress code. Students are required to be in school appropriate dress code when entering and exiting the building
o Students who abuse this changing privilege will be required to enter and exit the school in their shop uniform.
Shoes are to only be changed in the locker room or lavatories.
8 o Students must always have shoes on their feet for safety reasons.
o Students are not permitted to change shoes in the dining room
o Students are not permitted to walk anywhere without shoes on
Hats are to be worn at ALL times. This includes dining room, banquets etc.
o All hair must be restrained in the hat at all times; this includes bangs
Aprons are optional but recommended.
Please label your uniform
No Chewing gum, toothpicks or anything else during the course of the day in this classroom
Perfume and Cologne
o Taste is influenced by smell. Please keep perfume and cologne to a minimum.
o Do not spray any perfume or cologne in the shop!!!!!!!!!!
Unacceptable outerwear:
For safety and sanitation reasons jewelry other than a wedding band and one set of studded earrings will not be permitted.
o If you choose not to remove jewelry you will not be permitted to participate in shop activities and will receive a “0” for the day.
Make up
o Due to sanitation concerns please keep make-up to a minimum. DO NOT WEAR GLITTER IN ANY FORM!!!!!
9 o For sanitary reasons, students who have long, acrylic or faux nails will not be allowed to participate in shop activities and will receive a “0” for the day.
10 Daily Procedures
8:00 School day and instruction begin. Students are to report to cafeteria to get
breakfast and take it to class to eat.
8:15 Students in their seats: begin coping NOCTI question, Math Problem and vocab
word of the day. Change into uniform.
8:25 Students in their seats, in uniform and ready to answer daily question
8:45-9:15 Review of daily question and answers. Classroom announcements and daily
prep/restaurant responsibilities assigned
9:15-10:30 Preparation and practice in assigned groups
10:30-11:00 Lunch
11:00-12:00 Restaurant Service
11:45 3rd period social studies
12:00-1:00 Service ends. Clean restaurant, Dining room and Dish room. Set up food cart and
then clean dining room.
1:00 4th period social studies
1:30 Bake cart
2:00 End of day cleanup
2:25 Dismissal of busses
11 Classroom Guidelines*
Show Respect for Yourself
Conduct yourself in such a way that you command the respect of others. Your behavior tells others how you expect to be treated. Take responsibility for your own learning. Have all necessary learning materials with you, including pen, pencil, paper, textbooks, completed assignments, proper clothing, and whatever else may be required for participation. Dress appropriately for the learning environment, labs, and events. Students must have appropriate required clothing to participate in labs. Exhibit a positive attitude and participate willingly in all classroom activities. Use class time wisely by remaining engaged in appropriate learning activities.
Show Respect for Others
Listen quietly during announcements and instructions to avoid wasted time and to allow those who wish to hear them to do so. If it’s important enough to say, wait to be recognized and say it to everyone. Always be honest, kind, and fair in your interactions with others. Be tolerant of your classmates, even when their opinions, attitudes, or appearance are different from your own. Honor each other’s ideas. Agree to disagree agreeably. Be a positive team member. Avoid saying negative things about others, either publicly or privately. Learn to resolve conflict in a mature and productive manner.
Show Respect for Property
Use classroom and lab equipment only when directed to do so, in the proper manner, and always for its intended purpose. Lab equipment may be used only after completing safety instruction, and passing written and practical exams. All furniture and equipment are to remain in their proper locations and should not be moved without permission from the instructor. Avoid interfering with the possessions of others, the same as you wish for others to avoid interfering with yours. All food products in the classroom are for class use and may be used only as directed by the instructor. Students will be billed for items taken without permission. Food and beverages are allowed in the classroom, but not in the lab, as long as it does not become a problem. Tasting in the lab must be done in the proper manner. Maintain a clean and orderly classroom by returning all materials to their proper places, throwing away trash, and cleaning as necessary at the end of class.
*Following these Guidelines is counted as part of your Work Ethics grade. Classroom Specific Rules
Class rules are set forth in addition to school rules and regulations
1. No Drama
2. No in shop relationships or PDA 3. No Cheating
4. Be Respectful, Responsible and Rational
5. Keep Clean; Station and Hygiene
6. No Sleeping
7. No Touching Others
8. No Stealing
9. No Fighting
10. Keep Language school appropriate
11. No Throwing Anything
12. Keep Calm, Work Quickly and Efficiently
13. Stay on Task
14. No Personal Electronic Devices Culinary Dress Code
In order to provide maximum safety for the student and to maintain a standard equivalent to that found in the world of work for which the student is being prepared for, it is imperative that the following standards of dress be adhered to:
Shoes: Footwear that will provide maximum kitchen safety within accordance to NSF; a national restaurant safety foundation
Clothes: Black double breasted chef coat, Black and White Checker Pants, Black Floppy Chef Hat, Black Bib Apron, Pocket Thermometer
Hair: Hair must be confined to insure personnel and customer safety, Hair must be restricted and completely confined within the chef hat at all times.
Jewelry: Jewelry of all kinds is prohibited with the exception of a wedding band and one set of studded earrings
Makeup: Makeup consisting of glitter is prohibited
Nails: Long, dirty, acrylic or faux nails are prohibited.
______Student Signature Date
______Parent/Guardian Signature Date Culinary Digital Video and Content Form
In order to provide maximum safety for the student and to maintain a standard equivalent to that found in the world of work for which the student is being prepared for, it is imperative that course related material be provided throughout the entirety of the course. Digital media in this class at times can be rated in a PG-13and or R material rating category. Also, this course utilizes “youtube” clips as a reinforcement of the educational material. These clips are neither rated nor sectioned/governed by any MPAA entities. Signature of this document allows the student the ability to view this digital material that is course related non-restrictive of the content rating.
______Student Signature Date
______Parent/Guardian Signature Date Culinary Handbook Signoff
The syllabus, program rules and regulations and the grading policy modules cover what each student must complete on a daily basis in order to pass each planned course while attending the culinary program. Your signature below indicates that you and the student have received a copy of the information that you and the student have read and understand the information, and student agrees to abide by its contents on a daily basis.
______Student Signature Date
______Parent/Guardian Signature Date Culinary Safe Working Environment Understanding
As part of our vocational education program, the student will have the opportunity to operate various types of power machinery and dangerous equipment often deemed unsafe, dangerous or at times considered a weapon (chef knives, torches, flammables, chemicals, etc.). All applications of classroom equipment is a necessary factor in the education of a young culinarian and is always treated with the upmost caution in a controlled and supervised environment. We would like to stress that before a student is allowed to operate any dangerous equipment or substances that:
1. The student will be instructed in the safe use of each item that they will be permitted to use.
2. The student opening procedures will be checked by the teacher before using the items.
3. Students will be supervised while operating the equipment and/or dangerous substance
Student safety is the most important aspect of a long and prosperous culinary career but accidents do happen at times.
Let this form serve as a guardians consent to allow the student to handle this type of equipment and materials.
______Student Signature Date
______Parent/Guardian Signature Date My name is Chef Jim Gurcsik and I will be your son/daughter (‘s) Culinary Arts Instructor at the Schuylkill Technology Centers, South Campus. Since your child will be spending a great deal of time in my program I would like you to feel you can contact me with any questions or concerns. I can be best reached via email at [email protected]; please leave a detailed message so I can assist the best way possible.
Students in the Culinary Arts program are required to wear a uniform. The uniform consists of a black long sleeve chef coat, black and white checkered (houndstooth) pants, black non-slip shoes, a black chef’s hat a black apron(apron is optional but recommended). I recommend that you purchase at least two (2) sets of uniforms to insure that the student has a clean uniform everyday. Your son/daughter will not be able to work in shop until they have their uniform. Also, I HIGHLY suggest labeling every article of your child’s uniform to prevent confusion with other students. The first day of school this year starts on August 25. Some Suggested Online Purchase Options:
Chef Coat- Dickies 8 Button Chef Coat http://www.amazon.com/Dickies-Mens-Button-Chef- Coat/dp/B00DMWH2KY/ref=pd_sim_hi_7?ie=UTF8&refRID=040NZ8P71BS8EF714B30
Chef Hat- Chef Works BHAT Chef Hat http://www.amazon.com/Chef-Works-BHAT-Hat-Black/dp/B002JM16KK/ref=sr_1_1? ie=UTF8&qid=1415301080&sr=8-1&keywords=black+chef+hat
Chef Pants- Chef Works Basic Baggy Chef Pants http://www.amazon.com/Chef-Works-NBCP-Small- Checks/dp/B002JM15PQ/ref=sr_1_25?ie=UTF8&qid=1415301260&sr=8- 25&keywords=chef+pants
Chef Shoes- Crocs Bistro Clog http://www.amazon.com/crocs-Bistro-Crocs-Clog/dp/B0034KZE9U/ref=pd_sbs_a_2? ie=UTF8&refRID=052RT0G70WAEKAPZ7DKN
Chef - Chef Works Bib Apron http://www.amazon.com/Chef-Works-F10-3-Pocket-24- Inch/dp/B002JM16GO/ref=sr_1_2?s=apparel&ie=UTF8&qid=1417742044&sr=1- 2&keywords=black+chef+apron
Chef Pocket Thermometer http://www.amazon.com/Cooper-Atkins-DPP400W-0-8-Thermometer-Waterproof-Temperature/dp/B000LDE0QQ/ref=sr_1_5? rps=1&ie=UTF8&qid=1463078756&sr=8-5&keywords=pocket+thermometer&refinements=p_85%3A2470955011 Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and carrying of heavy objects. 104 List common causes of typical accidents and injuries in the food service industry. 105 Follow appropriate emergency procedures for kitchen and dining room injuries. 106 Describe appropriate types and use of fire extinguishers used in the food service area. 107 Pass safety tests for all motor-driven and stationary equipment. 108 Complete safety checklist and demonstrate general safety procedures in a food preparation area. 109 Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.). 110 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
200 DEMONSTRATE SANITATION PROCEDURES 201 Demonstrate good personal hygiene and health practices that must be followed in the food service area. 202 Demonstrate the difference between cleaning and sanitizing equipment and facilities. 203 Identify proper waste disposal methods and recycling. 204 Maintain and develop schedule and procedures for sanitizing equipment and facilities. 205 Demonstrate precautions to follow when handling blood borne pathogens (ECP). 206 List reasons for and signs of food spoilage and contamination. 207 Describe cross-contamination and acceptable procedures to follow when preparing and storing for temperature control safety (TCS) of foods.
208 Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness. 209 Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations. 210 Describe and demonstrate ServeSafe certification requirements.
300 DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY 301 Trace growth and development of the hospitality and tourism industry. 302 Describe the various cuisines and their relationship to history and cultural development. 303 Identify professional organizations that compare and contrast their purposes and benefits to the industry. 304 Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid 400 PURCHASING, RECEIVING AND STORAGE PROCEDURES 401 Demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods 402 Demonstrate labeling requirements for food products. 403 Discuss legal and ethical consideration of purchasing. 404 Inventory food and non-food items kept on hand. 405 Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
500 DEMONSTRATE SKILL IN GARDE MANGE’ 501 Identify tools and equipment used in GARDE MANGER and emphasizing safety and sanitation procedures. 502 Develop fundamental skills in the preparations of cold items to include soups, presentation techniques. 503 Demonstrate food presentation techniques, i.e. platters, bowls, and plates. 504 Demonstrate basic garnishes to produce decorative pieces to include fruit/vegetable carvings and accompaniments. 505 Identify and prepare types of hors d'oeuvers, canapés, appetizers, and fancy sandwiches. 506 Identify and prepare types of hot and cold sandwiches. 507 Wrap and store cold sandwiches.
600 DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS 601 Identify and demonstrate use and care of kitchen cutting tools and utensils. 602 Demonstrate how to carve, cut, slice, and trim meat, seafood and poultry 603 Demonstrate classical cuts
700 DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT 701 Identify various types and uses of kitchen equipment. 702 Define and understand general safety requirements and procedures for kitchen equipment. 703 Operate and clean major appliances such as a refrigerator, dish washer, ovens, range and freezer. 704 Operate and clean mixers. 705 Operate and clean a slicer, food processor and food grinder. 706 Operate and clean a deep fat fryer. 707 Operate and clean steam cooking equipment. 708 Operate and clean a proof cabinet 709 Operate and clean a steamer or steam kettle. 710 Operate and clean a steam table. 711 Operate and clean oven. 712 Operate and clean coffee equipment. Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid 713 Operate and clean a broiler, griddle and grill. 714 Operate and clean a can opener. 715 Operate a waste disposal 716 Operate and prepare items for retail sale.
800 DEMONSTRATE HOW TO PREPARE STANDARDIZED RECIPES 801 Demonstrate how to read and follow a standardized recipes within industry time limits. 802 Reduce and increase a recipe. 803 Describe components of the recipes, such as yield, time, and nutrition fact.
900 DEMONSTRATE KNOWLEDGE OF NUTRITION 901 List food groups and recommended servings in the current USDA Food Guide for My Plate. 902 Discuss current dietary guidelines and recommended dietary allowances. 903 Interpret food labels in terms of the portion size, ingredients, and nutritional value. 904 Describe primary functions and major food sources of major nutrients. 905 List the six food groups in the current USDA Food Guide for My Plate and the recommended daily servings from each group. 906 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients. 907 Discuss various contemporary nutritional concerns such as allerges, vegetarianism, heart healthy menus, and religious dietary laws.
1000 PREPARE BREAKFAST FOODS 1001 Identify common breakfast foods and condiments. 1002 Prepare various egg cookery methods 1003 Prepare breakfast potatoes. 1004 Prepare breakfast meats. 1005 Prepare and cook pancakes, griddle cakes and waffles. 1006 Prepare hot breakfast cereals. 1007 Prepare crepes. 1008 Prepare and cook fritters.
1100 DEMONSTRATE KNOWLEDGE OF BEVERAGES 1101 Match terms related to beverages with their correct definitions. 1102 List the standards of quality for coffee and tea. 1103 Reconstitute powdered and frozen beverages. 1200 PREPARE VEGETABLES AND FRUITS Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid 1201 Identify and prepare market forms of vegetables and fruits. 1202 Prepare vegetables by boiling, simmering, steaming, baking, sautéing, blanching, and grilling. 1203 List the factors to consider when preparing vegetables and fruits. 1204 Explain and describe the standards of quality for cooked vegetables. 1205 Identfying and prepare different forms of potatoes.
1300 PREPARE PASTA AND RICE 1301 Identify and prepare market forms of pasta and rice using various croping methods. 1302 List the standards of quality for receiving pasta and rice. 1303 Identify and prepare various cooking methods using pasta and rice. 1304 List the standards of quality for cooked pasta and rice.
1400 PREPARE CHEESE 1401 Identify various classes of cheese. 1402 Select common cheese textures. 1403 Properly handle cheese. 1404 Identify and prepare foods using cheese as main ingredient such as dressings, platters, spreads, and fillings. 1405 Slice, grate, cube and shape cheese.
1500 PREPARE SALADS, FRUITS, AND SALAD DRESSINGS 1501 Identify and prepare types of salads. 1502 Identify basic parts of a salad. 1503 Prepare and store salad greens. 1504 Prepare a variety of protein salads. 1505 Demonstrate methods of serving salads. 1506 Prepare various types of dressings, temporary, permanent and cooked. 1507 Peel, cut and zest fruits and vegetables. 1508 Set-up/maintain/breakdown salad bars properly.
1600 PROPERLY ADD SEASONINGS TO FOODS 1601 List market forms in which herbs, spices and seasonings may be available. 1602 Analyze the quality of spices & flavorings. 1603 Explain techniques for seasoning uncooked foods. 1604 Use and identify seasonings, herbs and condiments. Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid
1700 PREPARE STOCKS, SOUPS AND SAUCES 1701 Identify, prepare and evaluate a variety of stocks. 1702 Identify, prepare and evaluate a variety of mother and small sauces. 1703 Prepare and evaluate types of soups. 1704 Identify the purpose of sauces and gravies. 1705 Identify and prepare thickening agents for sauces. 1706 Demonstrate knowledge of standards of quality for stocks, soups, and sauces.
1800 IDENTIFY PREPARE AND COOK MEATS 1801 Identify primal, sub-primal and retail cuts and their sources. 1802 Prepare beef, veal, pork and lamb 1803 Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood. 1804 Describe how to cook poultry and seafood using dry and moist heat cooking methods. 1805 Demonstrate methods for checking degrees of doneness. 1806 Identify types of poultry and their market forms. 1807 Identify types of seafood and their market forms.
1900 DEMONSTRATE SKILL IN BASIC BAKING PRACTICES 1901 Define vocabulary terms used in baking. 1902 Identify and demonstrate equipment and utensils used in baking and discuss proper use and care. 1903 List and describe the factors influencing the quality of baked products. 1904 Identify ingredients used in baking and describe their properties. 1905 Identify and prepare a variety of quick breads. 1906 Identify and prepare a variety of types of pies and tarts. 1907 Identify and prepare a variety of fillings and toppings for pastries and baked goods. 1908 Identify, prepare, and evaluate variety yeast products such as to bread, rolls and sweet rolls. 1909 Match bread ingredients with their functions. 1910 Identify, prepare and evaluate baking powder biscuits. 1911 Identify, prepare and evaluate cake doughnuts. 1912 Identify, prepare and evaluate standards of quality cakes. 1913 Identify, prepare, apply and evaluate various types of icings. 1914 Identify, prepare and evaluate various types of cookies and bar cookies. 1915 Discuss and demonstrate the procedure for preparing puff pastry. Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid 1917 Identify, prepare and evaluate a variety of custards and puddings 1918 Identify, prepare and evaluate a variety of frozen desserts.
2000 PLAN AND COST MENUS 2001 Plan and design a menu based upon customer and management needs. 2002 List the methods to use for giving variety to a menu. 2003 List the reasons for costing recipes. 2004 Plan, prepare, produce, and serve a complete menu based on customer and management needs.
2100 PERFORM INSTITUTIONAL FOOD SERVICE PROCEDURES 2101 Identify and demonstrate proper use and care of smallwares. 2102 Set up, operate, and clean a dish room during restaurant service. 2103 Set up, operate, and clean various prep stations in the restaurant kitchen. 2104 Demonstrate opening and closing procedures for “back of-the- house” operations. 2105 Perform duties as a cook. 2106 Perform duties as a cook’s helper. 2107 Perform duties as an expediter. 2108 Perform duties as a dessert person. 2109 Perform duties as a line server and beverage person.
2200 PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS 2201 Identify and describe various types of service used in restaurants. 2202 Perform the basic duties of a wait person. 2203 Perform duties of a host/hostess. 2204 Perform duties of a beverage person. 2205 Perform duties as a cashier to include register operations, record keeping and reconcile cash accounts. 2206 Perform duties of a salad bar attendant. 2207 Perform duties of a bus person, food runner, and liquid server. 2208 Perform sidework duties. 2209 Serve on a serving line. 2210 Handle a compliment and complaint. 2211 Define hospitality and the importance of quality customer service within the hospitality industry.
2300 PERFORM DINING ROOM SERVICE Unit/ Stan Proficiency Level dard Achieved: Num High School Graduation Years 2014, ber 2015 and 2016 (X) Indicates Competency Institutional Food Worker Achieved to Industry CIP 12.0508 Proficiency Level Task Grid 2302 Describe the general rules of table settings and service. 2303 Discuss sales techniques for service personnel including menu knowledge and suggestive selling. 2304 Explain inter-relationships and work flow between dining room and kitchen operations. 2305 Develop an awareness of special customer needs including dietary needs and food allergies as it relates to the menu. 2306 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. 2307 Discuss various procedures for processing guest checks. 2308 Close a dining room for the day.
2400 DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER 2401 Perform care and handling of computer hardware and software. 2402 Describe proper use of industry standard software, such as Point of Sale systems (P.O.S.). 2403 Describe use of industry computer accessories and peripherals such as scanners, touch screens and printers, 2404 Describe use of current industry communication and research technology, including e-mail usage and hand-held equipment