Foundations of Restaurant Management & Culinary Arts. American Culinary Federation Foundation Required Knowledge & Skill Competencies

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1 A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 To the American Culinary Federation Foundation Required Knowledge & Skill Competencies

2 ACF SECONDARY CERTIFICATION REQUIRED KNOWLEDGE & SKILL COMPETENCIES INTRODUCTION TO THE HOSPITALITY AND FOODSERVICE INDUSTRY...3 SANITATION AND SAFETY...6 BUSINESS AND SKILLS...11 FOOD PREPARATION...13 GARDE MANAGER...18 BASIC BAKING...20 PURCHASING, RECEIVING, INVENTORY AND STORAGE...23 NUTRITION...26 DINING ROOM SERVICE...27 MENU PLANNING...29 HUMAN RELATIONS SKILLS

3 KNOWLEDGE AREA: INTRODUCTION TO THE HOSPITALITY AND FOODSERVICE INDUSTRY PURPOSE: To develop an understanding of the hospitality industry and career opportunities in the field. To investigate trade publications and professional organizations appropriate for continuing education. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. Competencies ( 7)- Students will be able to: Define hospitality and the importance of quality customer service within the hospitality industry. *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: 5, 426, , 440, 441, 493, 498, , 626, 627, 628, 632, , 651, 819, 849 Level 2 SE: 435, 437, , 444, 445, 455, , 465, 467, 470, 478, 482, 492, 493 Trace growth and development of the hospitality and tourism industry. Level 1 SE: 6-13, 14-20, 21, 22-23, 24, 25-31, 32, 33, 67, 68, 69 Level 2 SE: 437, 663, 668, 697, 698, 708, 716, 718, 722, 729, 732, 735, 740, , 755 3

4 Describe the various cuisines and their relationship to history and cultural development. Level 1 SE: 14-23, 24-31, 32, 33, 344, 388, 405, 722 Level 2 SE: 38, 69, 117, 242, , 641, , , , , , , 660, 661, , , 671, 672, 673, , , 683, 684, 685, 688, , , 708, 709, , 722, 723, 724, , , , 736, 737, , , 751, 752, 753, 755, 756 Outline the organization, structure and functional areas in various organizations. Level 1 SE: 7-12, 30, 32, 35-46, 51, 56-59, 63, 64, 226, , 232, 661, 666, 667, 793, 805, 819 Level 2 SE: 286, , , 303, , 420, 426 Identify career opportunities and the personal traits for a variety of jobs in the industry. Level 1 SE: 35-45, 46-49, 50, 51, 52, 61, 163, 213, 220, , 225, 233, 263, 264, 355, 444, 519, 662, , 746, , 798, 799, 800, 802, 805 Level 2 SE: 49, 174, 189, , 303, 361, , 458, 703 Identify professional organizations and explain their purposes and benefits to the industry. Level 1 SE: 218, , 756, 784, 785, 786, 787, Level 2 SE: 206, 492, 761, 762, 763 4

5 Compare and contrast industry trade periodicals and other industry resources. Level 1 SE: 35, 36, 60, 61, 65, 76, 89, 132, , 218, , 756, 784, 785, 786, 787, , 819, 834 Level 2 SE: 99, 100, 132, 206, 410, 575, 762, 763, 779, 786, 805 * Note: Lesson plans will be examined on site. 5

6 KNOWLEDGE AREA: SANITATION AND SAFETY PURPOSE: To develop an understanding of the basic principles of sanitation and safety and be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protects the health of the consumer. Competencies (18)- Students will be able to: Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth. Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: 75, 77-84, 91, 92, 93, 149, 150, 375, 380, 558, 585, 821, 822, 841 Level 2 SE: 6, 7, 19, 20, 22, 24, 35, 44, 56, 59, 71, , 385, 402, 403, 416, 517, 523 Describe symptoms common to food borne illnesses and how these illnesses can be prevented. Level 1 SE: 71-72, 75, 77-79, 81-85, 86-88, 91, 92, , 102, 103, , , , 124, 125, , 133, 134, , , 143, 145, 148, 150, 822 Level 2 SE: 10, 35, 44, 412, 765, 767 Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods. Level 1 SE: 71-72, 77, 81, 84-85, 94, 95, 96-99, 101, 102, 103, 105, , , 121, , 124, 125, , , , 148, 151, 296, 327, 338, 342, 509, 560, 558, 581, 585 Level 2 SE: 56, 59, 367, , 388, 390, 411, 416, 418,

7 Demonstrate good hygiene and health habits. Level 1 SE: 71-72, 77, 81, 85, 93, 94-99, 101,102, 103, 148, 150, 821 Level 2 SE: 56, 59, 509 List the major reasons for and recognize signs of food spoilage and contamination. Level 1 SE: 71-72, 78-85, 91, 92, 93, 94-95, 96, 99, , 102, 103, , , , 148, , , 377, 379, 380, 401, 681, 682, 689, 697, 699, 704, 708, 709 Level 2 SE: 6, 7, 19, 20, 24, 35, 44, 56, 59, 71, , 385, 402, 403, 412, 416, 517, 523 Outline the requirements for proper receiving and storage of both raw and prepared foods. Level 1 SE: 82, 91, , 122, 124, 125, , 150,151, 272, 273, 311, 313, 342, 376, 377, 379, 380, 383, 557, , 603, 606, 609, , 689, 691, 697, 704, 708, 709, 710, 718, 726 Level 2 SE: 10, 15, 17, 22, 35, 44, 56, 64, 65, 71, 87, , 137, 165, 166, , , , 207, 209, 215, , 240, 241, 248, 278, , 375, 376, , 385, 386, , 412, 413, 418, 426, 641 7

8 Describe disposal and storage of types of cleaners and sanitizers and their proper use. Level 1 SE: 84-85, 91, 137, 145, 146, 147, , 171, 172, 209 Level 2 SE: 286, 329, 332, 337, 339, 340 Develop cleaning and sanitizing schedule and procedures for equipment and facilities. Level 1 SE: , , 143, 145, 146, 150, 153, 175, 288, 296, 323, 718, 822 Level 2 SE: 46, 47, 87, 327, 330, 340, , 403, 412, 416, 578, 579, 583, 590, 633, 767 Identify proper methods of waste disposal and recycling. Level 1 SE: 142, 144, 145 Level 2 SE: , 583, 584, , , 612, 633 Describe appropriate measures for insects, rodents and pest control. Level 1 SE: 142, , 146, 147, 149, , 822 Level 2 SE: 87, 203, 332, Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc;). Level 1 SE: 141, 145, 153, 159, 162, 164, 169, 170, 210, 824 Level 2 SE: 295, 361 8

9 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. Level 1 SE: 137, 153, , 171, 172, 824 Level 1 SE: 90, 153, , , 172, 173 Level 2 SE: 200, 202, 203 Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness(haccp system). Level 1 SE: 77, 81, 82, , 105, , , , 124, 125, , 133, 134, 150,151, 342, 375, 376, 377, 379, 380, 383, 558, 585, 704, 705, 708, 710, 726 Level 2 SE: 10, 15, 17, 19, 22, 35, 44, 56, 59, 71, 87, , 137, 166, , 215, , 239, 240, 241, 248, , 375, 385, , 390, 392, 398, , 418, 426, 509, , 641 List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program. Level 1 SE: 86-88, 91, 92, 153, 161, , 172, , 178, , , , 196, 197, 198, , 206, 207, 209, 210, , 290, 296, 300, 586, 823 Level 2 SE: 60, 361, 409,

10 Discuss appropriate emergency policies for kitchen and dining room injuries. Level 1 SE: 153, , , 172, 173, 182, 183, 196, , 205, 206, 207, 209, 210, 557, Level 2 SE: 766, 767 Describe appropriate types and use of fire extinguishers used in the foodservice area. Level 1 SE: 153, , , 196, 197, 210 Level 2 SE: 306 Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety. Level 1 SE: 89, 91, 92, 109, 110, 111, , 171, 172, 209, 210 Level 2 SE: 10, 35, , 375, , 391, , 403, 404, 410, 767 * Note: Lesson plans will be examined on site. 10

11 KNOWLEDGE AREA: BUSINESS AND SKILLS PURPOSE: To perform mathematical functions related to foodservice operations. Competencies (6)- Students will be able to: *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Perform basic math functions used in foodservice operations. Level 1 SE: 209, , , , 261, 262, 264, 265, 267, 362, 374, 405, 406, 607, 724 Level 2 SE: 134, , , , 182, 183, 197, 210, 212, 277, 423, , , 497, , 513, 564, 630, 632 Calculate food, beverage and labor costs and percentages. Level 1 SE: 245, 246, , , , 261, 262, 264 Level 2 SE: , , 182, , , 194, 196, 197, , 211, , 277, 336, 630 Demonstrate the process of costing for recipes. Level 1 SE: 245, 246, , , , 261, 262, 264 Level 2 SE: , , 180, 183, 210, 213, 277, 630 Demonstrate the process of costing for recipe yield adjustment. Level 1 SE: 245, , 260, 266, 405 Level 2 SE: , 180, 183, 211,

12 Determine selling price of menu items. Level 1 SE: 235, 246, 247, 248, , 264 Level 2 SE: , , , 182, 206, 207, 214, , , 494, 495, 497, 498, 499 Describe the preparation of a guest check using current technology (i.e. computers, calculators, POS, etc.) Level 1 SE: 62, 532, 632, 635, 671, 820, 844 Level 2 SE: 152, 158, 161 * Note: Lesson plans will be examined on site. 12

13 KNOWLEDGE AREA: FOOD PREPARATION PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly. Competencies (17)- Students will be able to: Demonstrate knife skills and proper cuts (i.e. Julienne, Batonette, Brunoise, Paysanne, Small Dice, Large Dice, etc;) emphasizing proper safety techniques. *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: 193, , 196, 210, , 301, , 312, 316, 317, 318, Level 2 SE: 227, 229, 230, 263, 264, 265, 267, 355, 358, 374, , 404, 405, 649, 691 Identify and demonstrate proper and safe use of food processing and cooking equipment. Level 1 SE: , , 196, 273, , , , , 299, 300, 301, 315, 364 Level 2 SE: 60-61, 65, 66, , 578, 579, 590 Demonstrate how to read and follow a standard recipe. Level 1 SE: 234, , , 313, 316, 318, , , , 825, 826 Level 2 SE: 73-75, , , 511, , , Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. Level 1 SE: 109, , 149, 151, 244, , 264, 265, 266, 362 Level 2 SE: , 512, 513, 542, 564, 13

14 Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching and steaming. Level 1 SE: 315, , , , , 344, 362, 364, 365, 563, , , 609, 610, 684,706, , 717, Level 2 SE: 13-14, 25-33, 40-41, 73-75, , 390, , 515, , 520, 528, 534, 537, , 689, 690, 699, 707, 714, 728, 742, 757, 758, 760 Identify and use herbs, spices, oils and vinegar s. Level 1 SE: , 318, 370, 374, 378, 380, 387, 394, 400 Level 2 SE: 121, 123, 130, 244, , 247, 251, 253, 254, 255, 277, 280, 371, 507, 669, 672, 687, 706, 720, 723, 732, 743, 744, 745, 748 Identify and prepare various meats, seafood, and poultry. Level 1 SE: 318, 321, 322, 323, 324, 335, 336, 337, 340, 344, 362, , 378, 379 Level 2 SE: 42, , 125, 129, 130, , , , , 375, 377, , , 392, 394, , , , 410, 411, 412, 413, 414, 425, , 639, 641, 681, , 698, 701, 702, 705, 707, 713, 732, 733, 757,

15 Identify and prepare various stocks, soups and sauces. Level 1 SE: , , 380, , 390, 392, , 402, , 657, 720 Level 2 SE: , 129, 246, 281, 373, 407, , 557, 560, 561, 640, 647, 649, 651, 657, 670, 689, 696, 699, 701, 705 Identify and prepare fruits, vegetables and starches. Level 1 SE: 42, , 280, 305, 312, , , 568, 570, , , , 602, 603, 604, 605, 607, 608, 609, , , , 669, 690, 691, , , 709, 710, , , 721, 722, 726 Level 2 SE: 44, , , 116, 121, 130, 279, 389, , 560, 561, 652, 665, 674, 679, , 684, 687, 698, , 717, 758 Identify and prepare salads, dressings and marinades. Level 1 SE: 321, Identify and prepare a variety of sandwiches. Level 1 SE: 362 Level 2 SE: 44, 119, , , , 240, 241, , , 255, 277, 278, , 363, 371 Level 2 SE: 53-58, 59-60, 62-65, 66, 67, 72, 75, 125,

16 Identify and prepare a variety of types of appetizers. Level 1 SE: 262, 551, 582, 605 Level 2 SE: 54, 55, 56, 64 Identify and prepare breakfast batters, meats, eggs, and cereals. Level 1 SE: , 327, 362, 701, 703, 704 Level 2 SE: 17-21, 24-35, 36, 39-41, 42, 43, 50, 51, 69, 71, 73-74, 125, 654 Demonstrate food presentation techniques. Level 1 SE: 340, 341, 342, 363, 399, 400, 409, , 567, 570, 613, 831 Level 2 SE: 62, 64, , 217, 222, 226, , 231, 233, 236, 242, 257, 258, 259, , , , 273, 274, 275, 276, 278, , 560, 561 Discuss the applicability of convenience, value added, further processed or par-cooked food items. Write written food requisitions for production requirements. Level 1 SE: 257, 372, 547, 609, 682, 722 Level 2 SE: 41, 51, 237, 238, 255, 309, 310, , , 322, 323, 324, 344, , , 522, 556, 564 Level 1 SE: 234, 235, 246, 259, 303 Level 2 SE: 166, 203, 204, 207, 334, , 347, 508, 511, 794,

17 Prepare standardized recipes for menu production. Level 1 SE: 234, 235, , 259, , , , Level 2 SE: 73-75, 168, 203, 204, 207, 209, , , 511, , , * Note: Lesson plans will be examined on site. 17

18 KNOWLEDGE AREA: GARDE MANAGER PURPOSE: To develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces. Competencies (6)- Students will be able to: Identify tools and equipment used in garde manager, emphasizing safety and sanitation procedures. *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: 275, 276, 277, 280, 281, 282, 283, 284, 285, 286, 287, , 290, 291, 315 Level 2 SE: 60-61, 66, 67, , 237, 238, 272 Demonstrate basic garnishes. Level 1 SE: 395, 400, 409, 551, 552, 564, 570, 579, 613 Level 2 SE: 31, 62-63, 64, 119, , 130, 203, 222, , 231, 233, 236, , , , 273, 274, 275, 276, 277, 278, 429, , 568, 561, 757, 759 Preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés and hors d oeuvres. Level 1 SE: 262, 362, , 390, 391, 394, 401, 402, , , 605, 606, , 729 Level 2 SE: 44, 53-58, 59-61, 62-65, 66, 75, , , 239, 241, , , 255, 277, 278, , 363,

19 Prepare mousses and gelatins. Level 1 SE: Level 2 SE: Demonstrate food presentation techniques (i.e. platters, bowls and plates, etc.). Level 1 SE: 341, 342, 363, 395, 399, 400, 409, 564, 570, 613, 831 Level 2 SE: 62-63, 64, 119, 203, 217, 222, 226, , 230, 231, 232, 236, 242, , , , 273, 274, 275, 276, 277, , 560, 561,568 Produce decorative pieces to include fruit, vegetable carvings and accompaniments. Level 1 SE: 549, 570 Opportunity to address this standard may be found on page: Level 2 SE: 421 * Note: Lesson plans will be examined on site. 19

20 KNOWLEDGE AREA: BASIC BAKING PURPOSE: To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area. Competencies (12)- Students will be able to: *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Define baking terms. Level 1 SE: 280, 282, 283, 284, 287, 289, , 294, 295, 323, 331, 332, Level 2 SE: , 508, 511, 512, 514, 515, 516, 518, 524, 525, 526, 527, 528, 533, 535, , 544, 546, 547, 566 Identify equipment and utensils unique to baking and discuss proper use and care. Level 1 SE: 165, 166, , 280, 281, 282, , 285, 286, 287, 288, 289, 290, 291, 293, 294, 295, 315, 316, 826, 827, 828, 829, 834, 836 Level 2 SE: 510, 513, 515, 528, 529, 535, 537, 547, 556, 562 Identify ingredients used in baking, describe their properties and list the functions of various ingredients. Level 1 SE: 308, 309, 310, 311, , , 700, 701, 702, 703, 709 Level 2 SE: 125, , 508, 511, 512, 513, 514, 519, 521, 523, 524, 527, 528, 530, 531, 532, 533, 535, 536, 537, 540, 541, 542, , 549, 551, 554, 561,

21 Demonstrate proper scaling and measurement techniques unique to baking. Level 1 SE: , 244, , 252, , 265, 266, 300, 824, 825, 826 Level 2 SE: , 512, 513, 518, 542, 564 Participate in the production of crusty, soft and specialty yeast products. Level 1 SE: , , 260, 280, 282, , 284, , 701, 702, 703, 830 Level 2 SE: 508, , , 521, 522, 566, 567, 728 Participate in the production of quick-breads. Level 1 SE: , , 260, 282, , 287, , 834 Level 2 SE: 118, 510, , 530, 531, 532, 566, 666, 728 Participate in the production of a variety of pies and tarts. Level 1 SE: , , 260, 282, , , , , 551, 552, 553, , , 563 Level 2 SE: 32, 122, 125, , 540, 541, 566,

22 Participate in the production of a variety of types of cookies. Level 1 SE: , , 260, 282, , 287, , Level 2 SE: 118, 510, , 540, 541 Participate in the production of creams, custards, puddings and related sauces. Participate in the production of cakes and icings. Level 1 SE: , , 260, , 287, 289, , , 567 Level 2 SE: 141, 272, 281, , 530, , 558, 561, 562 Level 1 SE: , , 260, 282, , 287, , , 316 Level 2 SE: 118, 510, , 530, 531, 568 Discuss the application of commercial mixes and other labor saving products. Prepare a variety of fillings and toppings for pastries and baked goods. Level 2 SE: 565 Level 1 SE: , , 260, , , 568, 569 Level 2 SE: 122, 130, 529, 535, , 560 * Note: Lesson plans will be examined on site. 22

23 KNOWLEDGE AREA: PURCHASING, RECEIVING, INVENTORY AND STORAGE PURPOSE: To understand purchasing and receiving practices in quality foodservice operations. To receive, inventory and store food and non-food items properly. Competencies (10)- Students will be able to: Describe HAACP critical control points managed by the purchasing and receiving functions. List factors that effect food prices and quality, which may include market fluctuation and product cost. Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, etc;). *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: , 133, 150 Level 2 SE: 10, 15, 22, 71, , 137, , 215, , 382, 385, 392, , , 413, 418, 426 Level 1 SE: , Level 2 SE: 201, 309, , 322, 323, 345, , 617, 619 Level 1 SE: , 568 Level 2 SE: 158, 161, , , 300, , 329, 365, 376, 382, 398 Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. Level 1 SE: 89, 91, , 121, 401, 556, 559, 568, 569, 584, 609, 846 Level 2 SE: 17-19, 22, 35, 36, 124, 127, 128, 313, , 375, , 391, 393, , 410, 425, 621, 625, 627,

24 Examine written specifications for a variety of food products and describe their importance on food and labor controls. Describe proper techniques of receiving and storing fresh, frozen, refrigerated and staple goods. Level 1 SE: , 556, 569, 583, 604 Level 2 SE: 18, 199, 200, 204, 207, 286, 288, 293, , , 321, 323, 324 Level 1 SE: 71, 91, , 122, 124, 125, 148, 151, 272, 273, 557, , 603, , 689, 691, 697, 704, 708 Level 2 SE: 10, 15, 17, 22, 35, 71, 87, , 137, 165, 166, , , , 207, 209, 215, , 241, 365, , 375, 376, , 385, 392, , , 412, 413, 418, 426, 547, 549 Examine various inventory systems including perpetual and physical inventories and requisition systems for controlling costs. Describe current computerized systems for purchasing and inventory control. Explain proper receiving and storing of cleaning supplies, chemicals and non-food products. Level 2 SE: ,161, , 208, 209, 214, 320, , , 338, 340, 341, 342, 346, 347, 794 Level 1 SE: 532 Level 2 SE: ,161, 206, 320 Level 1 SE: 84-85, 91, 137, 145, 146, 147, , 171, 172, 209 Level 2 SE: 286, 289, 303, 326, 327, 328, 329, 332, 337, 339,

25 Discuss ethical issues as they relate to purchasing. Level 1 SE: 108, , 496, 498, 538 Level 2 SE: 20, 292, , 303, 304, 377, , , 628, 629, 630, 632, 648 * Note: Lesson plans will be examined on site. 25

26 KNOWLEDGE AREA: NUTRITION PURPOSE: To describe the characteristics, functions and food sources of major nutrients and how to maximize nutrient retention in food preparation and storage. Competencies (5) - Students will be able to: List food groups and recommended servings in USDA Food Guide Pyramid. *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: , 358, 359, 834 Level 2 SE:106, 134, 135 Discuss dietary guidelines and recommended dietary allowances. Level 1 SE: 346, , 358, 359, 360 Level 2 SE: 13, 21, 81-82, 92, 93, 94, 95, 96, 97, , 106, , 129, 374 Interpret food labels in terms of the portion size, ingredients and nutritional value. Level 1 SE: 235, , 358, 359, 360, 834 Level 2 SE: 249 Describe primary functions and major food sources of major nutrients. Level 1 SE: 115, 349, 350, 360, 575, 682, 714 Level 2 SE: 83-96, , 104,105, 106, 107, 108, , 137, Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.). Level 1 SE: 86-87, 91, 346, , 359, 360, 575, 670, 709, 721, 722 Level 2 SE: 7, 8, 9, 12, 14, 20, 71, 94, 100, 121, 137, 360, 361, 407, 414, 507, 526, 554 * Note: Lesson plans will be examined on site. 26

27 KNOWLEDGE AREA: DINING ROOM SERVICE PURPOSE: To perform dining room service functions using a variety of types of service. To demonstrate an understanding of quality customer service. Competencies (8)- Students will be able to: *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Demonstrate the general rules of table settings and service. Level 1 SE: , 632, 633, 634, , 648, , , 666 Level 2 SE: , , 440, 441 Describe the rules and responsibilities of personnel al dining service. Level 1 SE: 87, 88, , 119,123, , 205, , , 626, 627, , 631, 634, , 648, 650, 663, 664, 665, 671 Level 2 SE: 166 Describe the various types of service delivery, such as quick service, cafeteria, buffet and table service. Level 1 SE: 7-8, 30, 631, , 666, 667, 668, 672, 847, 848, 849 Level 2 SE: 455, 473, 474 Discuss various procedures for processing guest checks. Level 1 SE: 62, 532, 632, 633, 634, 635, , , 671, 820, 844 Level 2 SE: 158,

28 Discuss sales techniques for service personnel including menu knowledge and suggestive selling. Level 1 SE: 246, 426, , 648, 650, 651, 670, 850 Level 2 SE: 166, 177, 181, 448, 458, 473, 478, 482 Explain inter-relationships and work flow between dining room and kitchen operations. Level 1 SE: 416, 422, , , 440, 441, 442, , 453, , , 476, 477, 634, 635 Level 2 SE: 28, 29, 32, 33, 50, 166, 407, 528, 529 Develop an awareness of special customer needs including dietary needs and food allergies. Level 1 SE: 86-88, 91, 92, , 626, 670, 722, 725 Level 2 SE: 7, 8, 9, 12, 14, 20, 71, 94, 100, 121, 137, 360, 361, 407, 414, 507, 526, 554 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. Level 1 SE: 86-88, 91, 92, , , 626, 627, , , , 648, 649, 650, 651, 670, 671, 672 Level 2 SE: 766, 767 *Note: Lesson plans will be examined on site. 28

29 KNOWLEDGE AREA: MENU PLANNING PURPOSE: To develop an understanding of the basic principles of menu planning and layout. Competencies (5)- Students will be able to: List basic menu planning principles. *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Level 1 SE: 350, 403, 405, 547, 555, 569, 606 Level 2 SE: , 181, 219, , , , , 498, 499 Create menu item descriptions following established truth-in-menu guidelines. Level 1 SE: 405, 637 Level 2 SE: 20, 82, 127, 217, 276, 277, 308, 312, 411, 470, 491, 616, 625 Develop an understanding of basic menu planning and layout principles. Level 1 SE: 622 Level 2 SE: 219, 309, , , , 498,

30 Apply principles of nutrition to menu development. Level 1 SE: 338, 348, 350, 353, 360, 378, 381, 388, 391, 403, 405, 690, 722 Level 2 SE: 12, 20, 21, 70, 51, 79, 81-82, 129, 131, 136, 217, 255, 276, 277, 398, 554 Describe the importance of proper menu planning to the overall operation of the foodservice facility. Level 1 SE: 309, 363, 404, 547, 555, 569, 622, 722 Level 2 SE: 70, 79, 81, , , , 626 * Note: Lesson plans will be examined on site. 30

31 KNOWLEDGE AREA: HUMAN RELATIONS SKILLS PURPOSE: To develop skills in human relations. Competencies (13)- Students will be able to: *Foundations of Restaurant Management & Culinary Arts (Levels 1 & 2) 2011 Demonstrate effective communication skills and interpersonal relationships. Level 1 SE: 231, 411, , , 422, 423, , 439, 440, 441, 442, , 452, 453, 454, 456, 457, 458, , , 476, 477, 479, Level 2 SE: 184, 191, , 195, 197, 301, 310, 651 Work as a member of a diverse team. Level 1 SE: 217, 223, 411, 417, 418, 419, 422, 423, , 452, 453, 454, 458, , , 476, 477, 479, , 539 Level 2 SE: 301, 303, 310, 321, 651 Read, Write and speak effectively. Level 1 SE: 149, 173, 209, 233, 418, 422, , 439, 440, 441, 451, 456, 457, 458, 459, 505, 506, 507, 607,608, , 747, 748, 749, 776, 783, 804 Level 2 SE: 69, 135, 197, 212, 277, 345, 423, 424, , 632, 684, 687, 710, 755,

32 Demonstrate professionalism and a strong work ethic. Level 1 SE: 215, , 231, 232, 233, 265, 463, , , 496, 498, , 746, Level 2 SE: 184, 189, 192,193,194, 204 Discuss employment applications. Level 1 SE: , 757, 759, 804 Level 2 SE: Demonstrate interviewing skills. Level 1 SE: 456, 457, , , 731, , 771, , 774, 775, 776, 804 Level 2 SE: Conduct self performance evaluation. Level 1 SE: 531 Discuss methods of conflict resolution. Level 1 SE: , , , 497, 498, , 649, 650, 651 Level 2 SE:

33 Describe procedure to progressive discipline. Level 1 SE: , , , 533, 534, 535 Level 2 SE: 166, 334, 338, 342 Discuss techniques for motivating employees. Level 1 SE: , 452, 453, 454, , 482, , 491, 495, 496, 497, 498, 499, , 533, 539, 844 Level 2 SE: 191, 192, 195, 197 Discuss methods of dealing with stress in the workplace. Level 1 SE: , , 533, 534, 540, , 787, 788, 789, 803 Level 2 SE: , 194, 196 Demonstrate information technology communications (i.e. s, internet searches, e- letters, etc;). Level 1 SE: 62, 437, 439, 451, 458, 510, 630, 631, 742, 755, 786, 787 Level 2 SE: , 161, 423, 497, 564, 630, 632, 687,

34 Outline current federal and state employment laws (i.e. Equal Opportunity, Harassment, Affirmative Action, Wage an Hour, etc;). Level 1 SE: 296, , 475, 476, 477, 502, 503, , 519, 521, 522 * Note: Lesson plans will be examined on site. 34

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