Perkins Statewide Articulation Agreement

Documentation item: Secondary Competency Task List Coversheet

The Secondary School agrees to:

A. Implement the approved PDE Program(s) of Study.

B. Provide assessment of student competencies based upon performance standards as prescribed by the approved PDE Program of Study.

C. Furnish documentation necessary to the Postsecondary Institution upon a student’s written request. Documents should be student specific and should verify that the student meets all secondary requirements of the approved PDE Program of Study.

D. Provide documentation to the postsecondary institution that must include each of the following items, if applicable

 High School Diploma;  Official Student Transcript;  Secondary Competency Task List with the signature of a secondary school technical instructor;  PA Certificate of Competency or PA Skills Certificate in technical program area and  Industry certifications earned

Student Specific Documentation: Secondary Competency Task List

The following student qualifying for articulated credit under the Perkins Statewide Articulation Agreement has achieved proficiency on all of the approved PDE Program of Study Secondary Competency Task List items. Secondary Competency Task List is attached.

Student Name: ______Program of Study Name: ______Program of Study CIP number: ______

Instructor’s signature: ______Instructor’s Name (Print):______School Name: ______School Mailing Address: ______School telephone number: ______

PDE/BCTE/POS AA Documentation Secondary Competency Task List Cover Sheet Reviewed 05/2014 Revised 2015 April 209 208 207 206 205 204 203 202 201 200 107 106 105 104 103 102 101 100 216 215 214 213 212 211 210 Unit/Standard Number Recognize sanitary, safety design, and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA,etc.). UL, ADA, NSF, (i.e. facilities and equipment production food of features construction and design, safety sanitary, Recognize pests. and rodents insects, of control the for measures appropriate Describe sustainability. and recycling, waste disposal, of methods Identify schedule. cleaning a develop and sanitizers and cleaners of use and storage proper the Describe chemicals. of use proper the and sanitizing, cleaning, between difference Explain the apparel. standard industry and habits, health hygiene, proper Demonstrate foods. hazardous potentially storing and when preparing procedures acceptable of use and cross-contamination Describe SANITATION AND SAFETY industry. the of future the anticipate and trends industry Describe industry. the to benefits and purposes their explain and periodicals trade industry and organizations professional Identify industry. the in jobs varietyof a for traits personal the and opportunities career Identify distribution). and (retail/wholesale/baking organizations. various in areas functional and structure the Outline development. cultural and history to relationship their and cuisines various Describe industry. and baking the of development growth and the Discuss industry. pastry and baking the within service customer quality of importance the and hospitality Define INTRODUCTION HOSPITALITY TO THE AND BAKING INDUSTRY Demonstrate the knowledge of industry sanitation through certification (i.e. ServSafe). (i.e. certification through sanitation industry of knowledge the Demonstrate safety. food and sanitation governing agencies regulatory of role the Describe area. foodservice the in extinguishers fire of location and uses, types, appropriate Identify policies. emergency and program management safety a outline and industry foodservice the in injuries and accidents typical of causes common List (HACCP system). illness borne food of risk the minimizing for method a as processes handling food all during Zone Danger Temperature the and points control critical the Identify with standards. compliance for necessary modifications identify and self-inspection sanitation a Conduct materials. hazardous handling for requirements the and (SDS) Sheets Data Safety Explain FIFO). (i.e. contamination and spoilage food of signs and for, reasons foods, raw prepared of and storage and receiving proper for requirements the Outline prevention. and symptoms growth, for methods and requirements their describe illnesses; borne food and spoilage food to related are which microorganisms Identify Secondary Competency Task List

Baking Baking and Pastry Arts//Pastry CIP 12.0501 Task Grid

High School Graduation Years 2016, 2017 and 2018 and 2017 2016, Years Graduation School High AchievedIndustryto Proficiency Level Proficiency Level Competency (X) Indicates Achieved: 1 Revised 2015 April 410 409 408 407 406 405 404 403 402 401 400 400 307 306 305 304 303 302 301 300 508 507 506 505 504 503 502 501 500 411 Unit/Standard Number Demonstrate techniques. presentation food Demonstrate extracts. flavor and spices herbs, use and Identify steaming). and poaching blanching, boiling, frying, deep frying, baking, (i.e. methods cooking varietyof a Identify recipe/formula. standard a follow and Read equipment. baking and cooking processing, food of use safe and proper demonstrate and Identify products). pastry and decorating cake (i.e. use proper demonstrate to tips varietyof a utilize and bag pastry a fill and Prepare techniques. make-up and methods mixing baking various utilize and Describe care. and use proper discuss and baking in used tools hand and equipment Identify techniques. safety practicing while cuts classic and skills knife Demonstrate terms. baking Define BAKING PREPARATION units. English and metric including volume withand weight associated measures equivalent Perform industry. pastry and baking the to related as measurements and conversions fractions, percentages, decimal, using functions math basic Perform items. of price selling the Calculate percentage. yield affecting factors and Portion, Edible Purchased, As including: recipes/formulas of cost the Calculate cost. labor Calculate factor. friction and (%) percentage baker’s the using functions math basic Perform BUSINESS AND MATH SKILLS Identify and prepare various cakes. various prepare and Identify sauces. related and mousses, creams, various prepare and Identify cookies. various prepare and Identify tarts. and pies various prepare and Identify quick-breads. various prepare and Identify dough. sweet and dough laminated including products dough yeast enriched various prepare and Identify rolls). and breads soft and hard (i.e. products yeast various prepare and Identify baking. in used techniques measurement and scaling proper Demonstrate BAKING FUNDAMENTALS requirements. production for requisitions writtenfood Write dairy). and products egg fats, sugars, flours, to: limited not but (including ingredients various of functions the list and properties, their describe baking, in used ingredients Identify etc.). calculators, computers, checks, guest (i.e. technology current and handling cash including standards industry related using transaction sales a Complete

Baking Baking and Pastry Arts/Baker/Pastry Chef CIP 12.0501 Task Grid

High School Graduation Years 2016, 2017 and 2018 and 2017 2016, Years Graduation School High AchievedIndustryto Proficiency Level Proficiency Level Competency (X) Indicates Achieved: 2 Revised 2015 April 702 701 700 604 603 602 601 600 519 518 517 516 515 514 513 512 511 510 509 713 712 711 710 709 708 707 706 705 704 703 Unit/Standard Number Discuss dietary guidelines and recommended dietary allowances for a nutritious diet. nutritious a for allowances dietary recommended and guidelines dietary Discuss Charts. Guide USDA Food in servings recommended and groups food List NUTRITION fruits). and products dairy eggs, sugar, flour, (i.e. ingredients bakery of grading and inspecting for regulations Identify etc.). online, quotes, sales phone, orders, purchase bids, (i.e. methods purchasing Describe cost. product and fluctuation market include may which quality, and prices food affect that factors List PURCHASING,RECEIVING, INVENTORY AND STORAGE staling. and spoilage reduce or prevent to appropriately products bakery finished store and Label items/sandwiches. breakfast varietyof a prepare and Identify . frozen various prepare and Identify . prepare and Identify meringues. Swiss and Italian French, prepare and Identify crepes. and pastry puff choux,phyllo, pate from products element pastry Prepare goods. baked and for toppings and fillings various Prepare items. food par-baked or processed further added, value convenience, of applicability the Discuss images. edible discuss and designs brush air paste, gum fondant, rolled icing, royal including: techniques decorating cake practice and Identify techniques. decorating cake various Perform glazes. and icings various prepare and Identify RESERVED RESERVED items. menu and goods bakery preparing while preservation nutrient and nutrition of principles Apply RESERVED allergies. food and nutrition poor vegetarianism, dieting, alternative to: related concerns health and diets various Discuss lifestyle. healthy a on nutrients of sixthe classes of effects and sources, functions, the Discuss water). and minerals vitamins, protein, fats/lipids, (carbohydrates, nutrients of six classes the Describe claims. nutritional and value, nutritional ingredients, size, portion the of terms in labels food Interpret RESERVED guidelines. RDAdietary the by using intakes dietary individual your Calculate body. human by the metabolized how are they and nutrients non-energy and nutrients energy Define systems). computerized (i.e. costs controlling for systems requisition and inventories physical and perpetual including systems inventory various Identify

Baking Baking and Pastry Arts/Baker/Pastry Chef CIP 12.0501 Task Grid

High School Graduation Years 2016, 2017 and 2018 and 2017 2016, Years Graduation School High AchievedIndustryto Proficiency Level Proficiency Level Competency (X) Indicates Achieved: 3 Revised 2015 April 905 904 903 902 901 900 805 804 803 802 801 800 716 715 714 Unit/Standard Number Identify current federal and state employment laws (i.e. Equal Opportunity, Harassment, Affirmative Action, Wage and Hour, etc.). Hour, and Wage Action, Affirmative Harassment, Opportunity, Equal laws (i.e. employment state and federal current Identify duties. of delegation and solving, problem making, decision in role baker’s the Identify conflict. resolving and stress reducing employees, by motivating work environment positive a of benefits the Identify industry. baking the to relates it as team diverse a of member a as working Practice HUMAN RELATIONS SKILLS merchandising. seasonal and techniques, display goods, baked promoting of methods Identify facility. baking the of operation overall the to management time and planning proper of importance the Describe principles. layout and planning and facilities baking basic of understanding an Develop goods. bakery for descriptions item menu Create principles. planning production basic List BAKING PLANNING etc.). citizens, senior adulthood, childhood, early and infant pregnancy, (i.e. stages life different during nutrition of impact the Describe RESERVED RESERVED networking, etc.). networking, social e-letters, searches, internet emails, (i.e. with customers when dealing communications technology information of use the Demonstrate

Baking Baking and Pastry Arts/Baker/Pastry Chef CIP 12.0501 Task Grid

High School Graduation Years 2016, 2017 and 2018 and 2017 2016, Years Graduation School High AchievedIndustryto Proficiency Level Proficiency Level Competency (X) Indicates Achieved: 4