Preview local program and building/center policies and procedures, including dress code, attendance, acceptable use of technology (including personal devices in the school and workplace), academic requirements, discipline, lab rules and regulations, and transportation regulations.

1.1.c

Depth 2

Preview course objectives and the industry standards and discuss the importance of students knowing the content of the course and how it will be delivered.

1.2.a

Depth 2

Discuss leadership and personal development in accordance with student organization guidelines and provide the opportunity for all students to participate in leadership roles and/or develop as students.

1.2.b

Depth 2

Work as a team to brainstorm ideas for a community service project according to student organization guidelines in which the knowledge and skills learned throughout the course can be used to improve the lives of others.

1.2.c

Depth 2

Explore career and technical student organizations (CTSO) competitive events.

1.3.a

Depth 2

Exhibit excellent written and verbal communication skills.

1.3.b

Depth 2

Assess personal skills, abilities, aptitudes, strengths, and weaknesses as they relate to college and career exploration and development.

2.1.a

Depth 2

Identify career opportunities in the culinary industry, including but not limited to communication writers, food stylists, marketers, research and development, food science, sales, dietitians, food production, food processing, accounting, entrepreneurs, trainers, and grocery store and deli managers.

2.1.b

Depth 2

Differentiate between commercial and noncommercial restaurant industries.

2.2.a

Depth 2

List the attributes of a professional culinarian, including work ethic, knowledge, skill, flavor, aroma, taste, judgment, dedication, pride, respect, personal responsibility, and education.

2.2.b

Depth 2

Identify the positions and responsibilities of the kitchen (back-of-the-house) and dining room (front-of-the-house) brigade systems.

2.2.c

Depth 2

Discuss organizational goals and why they should be specific, measurable, achievable, relevant, and time-bound (SMART).

2.3.a

Depth 2

Identify the characteristics of good service, including first impressions and anticipating customers’ special needs.

2.3.b

Depth 2

Identify and discuss greeting, taking guests’ orders, suggestive selling techniques, and conflict resolution with customer complaints.

2.3.c

Depth 2

Demonstrate setting, serving, and clearing items properly for American table service.

3.1.a

Depth 2

Define foodborne illness and foodborne illness outbreak.

3.1.b

Depth 2

Identify and define biological, chemical, and physical hazards that can contaminate food.

3.1.c

Depth 2

Determine personal behaviors that can contaminate food.

3.2.a

Depth 2

Demonstrate how, when, and where to properly wash hands.

3.2.b

Depth 2

Identify other hand care guidelines such as nail care, wound care, glove usage, and allowed jewelry.

3.2.c

Depth 2

Describe the appropriate work attire and personal grooming for the foodservice industry.

3.2.d

Depth 2

List the reasons why an employee would be prevented from working with food or in food operations.

3.3.a

Depth 2

Identify the Big 6 Pathogens as the most common foodborne illness.

3.4.a

Depth 2

Identify foods that need time and temperature control for safety (TCS foods).

3.4.b

Depth 2

Identify and discuss the temperature danger zone.

3.4.c

Depth 2

Demonstrate the proper use and care of thermometers, including calibration.

3.4.d

Depth 2

Outline the proper procedures for each stage of the Flow of Food.

3.4.e

Depth 2

Identify populations at higher risk for foodborne illness.

3.5.a

Depth 2

Discuss the prevention of cross-contamination when receiving, storing, prepping, and serving food, as well as in self-service areas.

3.5.b

Depth 2

Identify and demonstrate the proper storage of utensils, equipment, chemicals, and cleaning supplies.

3.5.c

Depth 2

Discuss the proper procedures for when cross-contamination occurs.

3.5.d

Depth 2

List the Big 9 common food allergens.

3.5.e

Depth 2

Discuss the proper procedures for preparing, cooking, and serving food to prevent cross-contact.

3.5.f

Depth 2

Discuss the proper procedures for when cross-contact occurs.

3.6.a

Depth 2

Differentiate between cleaning and sanitizing.

3.6.b

Depth 2

Identify and demonstrate the proper procedures for cleaning and sanitizing surfaces, tools, and equipment, including washing, rinsing, sanitizing, and air-drying.

3.6.c

Depth 2

Conduct the proper procedure to ensure the effectiveness of sanitizers.

3.6.d

Depth 2

Discuss and demonstrate the proper setup, use, and maintenance of a three-compartment sink and dishwasher.

3.6.e

Depth 2

Discuss the proper procedure for handling garbage.

3.6.f

Depth 2

Identify signs of pest presence in the workplace, including droppings, nests, and damage to products, packaging, and the facility.

4.1.a

Depth 2

Discuss the legal responsibility of the Occupational Safety and Health Administration (OSHA) and its importance in the safety and protection of employees.

4.1.b

Depth 2

Describe the Hazard Communication Standard (HCS) requirements for employers.

4.1.c

Depth 2

Identify and utilize safety data sheets (SDS).

4.1.d

Depth 2

Evaluate procedures to implement emergency plans in the foodservice industry.

4.2.a

Depth 2

Demonstrate ways to use personal protective equipment (PPE) to prevent injuries.

4.2.b

Depth 2

Classify the types of fires (A, B, C, and K) and determine the proper extinguisher application.

4.2.c

Depth 2

Demonstrate the procedures to extinguish a fire - pull, aim, squeeze, sweep (PASS).

4.2.d

Depth 2

Describe hazards that contribute to injury due to slips, trips, or falls and the procedures for cleaning up spills.

4.2.e

Depth 2

Explore the proper use of ladders, proper lifting and carrying procedures to avoid injury, and the correct and safe use of knives, including handling, walking, passing, washing, and storing.

1.3.a

Depth 2

Demonstrate basic first-aid procedures for choking, cuts, burns, sprains, strains, and allergic reactions.

1.3.b

Depth 2

Describe the importance of high-quality cardiopulmonary resuscitation (CPR) and its impact on survival.

1.3.c

Depth 2

Describe the techniques for relief of foreign-body airway obstruction for an adult, child, and infant.

5.1.a

Depth 2

Identify the components of a standardized recipe.

5.1.b

Depth 2

Explain why standardized recipes are used throughout the foodservice industry.

5.1.c

Depth 2

Convert a recipe to a standardized recipe.

5.3.a

Depth 2

Identify standard measuring abbreviations.

5.3.b

Depth 2

List the common equivalents of weights and measures, including the following:

5.3.c

Depth 2

Differentiate between weight and volume.

5.3.d

Depth 2

Demonstrate the proper use of the measuring devices for liquid, dry, and weighed ingredients, including measuring cups, measuring spoons, and scales.

5.3.e

Depth 2

Convert a standardized recipe to smaller and greater quantities using conversion factors. Define the following terms:

5.3.f

Depth 2

Explain terms such as yield, waste, as purchased (AP), edible portion (EP), recipe cost, food cost, portion cost, labor cost, and overhead.

6.1.a

Depth 2

Identify the different parts of a knife, including the blade, cutting edge, spine, tip, heel bolster, tang, handle, rivets, scales, and butt.

6.1.b

Depth 2

Discuss and demonstrate the particular purpose of the knives below.

6.1.c

Depth 2

Discuss the maintenance of knives, including sharpening and honing.

6.1.d

Depth 2

Demonstrate basic knife cuts, including mince, dice, and julienne.

6.2.a

Depth 2

Identify and discuss using and maintaining hand tools and small equipment.

6.2.b

Depth 2

Identify and discuss the use and maintenance of pots and pans.

6.3.a

Depth 2

Identify and discuss the use and maintenance of powered food preparation equipment, including a stand and handheld mixer and attachments, a food processor, and a blender.

6.3.b

Depth 2

Identify and discuss the use and maintenance of the large food preparation equipment used to cook food.

6.3.c

Depth 2

Demonstrate maintenance (deep cleaning) of at least one major piece of equipment.

7.1.a

Depth 2

Define and give examples of dry-heat cooking methods.

7.1.b

Depth 2

Define and give examples of moist-heat cooking methods.