Family and Consumer Sciences: Culinary Arts II

Assess importance of global food production and food service technologies.

Research the roles and functions of individuals engaged in food production and food service careers.

Demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs.

Demonstrate use of current technology required by industry.

Practice culinary skills through work-based learning opportunities.

Demonstrate knowledge of quality customer service.

Outline steps in establishing an entrepreneurial business such as catering.

Demonstrate knowledge of cost analysis and its relationship to profit.

Demonstrate use of equipment, tools, and supplies required by the industry

Demonstrate knowledge of factors that contribute to food borne illnesses.

Practice food service safety and sanitation procedures.

Demonstrate proper weighing and measuring techniques.

Practice grooming and dress requirements of the industry.

Maintain tools and equipment following safety procedures and OSHA (Occupational Safety and Health Administration) requirements.

Practice basic safety, first aid, and CPR (cardiopulmonary resuscitation) skills.

Use computer-based menu systems to create menu layout and design.

Prepare quantities of food and evaluate cooking applications.

Prepare quantities of food and evaluate baking applications.

Prepare a variety of hot and cold beverages.

Practice inventory procedures including first in/first out concept, date markings, and specific record keeping.

Distinguish between specific American, English, French, and Russian service including place setting and napkin folding techniques.

Analyze roles of employees in the front and back of the house operations.

Plan, prepare, and serve a variety of meals and special events such as brunches, receptions, teas, luncheons, and dinner parties.

Manage the planning, preparation, service, clean-up, and evaluation of a variety of meals and special events in the role of student manager for in-school events or outside worksite events.

Present food proposals or banquet event orders to clients with effective marketing techniques.

Design and use garnishing and display techniques to create a food display for various occasions and events.

Project profit and loss including

Update employability portfolio.

Demonstrate employability and social skills relevant to the career cluster.

Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.

Apply math, science, and communication skills within technical content.

labor

food

capital

other costs