Title: Culinary Arts I (16052-I)

Demonstrating Personal Qualities and Abilities
  Demonstrate creativity and innovation.
  Demonstrate critical thinking and problem-solving.
  Demonstrate initiative and self-direction.
  Demonstrate integrity.
  Demonstrate work ethic.
  WorkplaceReadinessSkillsPoster2019.pdf
Demonstrating Interpersonal Skills
  Demonstrate conflict-resolution skills.
  Demonstrate listening and speaking skills.
  Demonstrate respect for diversity.
  Demonstrate customer service skills.
  Collaborate with team members.
Demonstrating Professional Competencies
  Demonstrate big-picture thinking.
  Demonstrate career- and life-management skills.
  Demonstrate continuous learning and adaptability.
  Manage time and resources.
  Demonstrate information-literacy skills.
  Demonstrate an understanding of information security.
  Maintain working knowledge of current information-technology (IT) systems.
  Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  Apply mathematical skills to job-specific tasks.
  Demonstrate professionalism.
  Demonstrate reading and writing skills.
  Demonstrate workplace safety.
Examining All Aspects of an Industry
  Examine aspects of planning within an industry/organization.
  Examine aspects of management within an industry/organization.
  Examine aspects of financial responsibility within an industry/organization.
  Examine technical and production skills required of workers within an industry/organization.
  Examine principles of technology that underlie an industry/organization.
  Examine labor issues related to an industry/organization.
  Examine community issues related to an industry/organization.
  Examine health, safety, and environmental issues related to an industry/organization.
Addressing Elements of Student Life
  Identify the purposes and goals of the student organization.
  Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  Identify Internet safety issues and procedures for complying with acceptable use standards.
Exploring Work-Based Learning
  Identify the types of work-based learning (WBL) opportunities.
  (Optional) Reflect on lessons learned during the WBL experience.
  Explore career opportunities related to the WBL experience.
  (Optional) Participate in a WBL experience, when appropriate.
Balancing Work and Family
  Analyze the meaning of work and the meaning of family.
  Compare how families affect work life and how work life affects families.
  Identify strategies for balancing work and family roles.
Exploring Culinary Arts
  Explore the history of culinary arts.
  Describe the role of food and foodways in the history of Virginia.
  Identify the duties and responsibilities of each member of the classical kitchen brigade.
  Identify the duties and responsibilities of each member of the modern kitchen brigade.
  Describe the scope of the food service industry within the hospitality industry.
  Investigate careers in the culinary arts and hospitality industries.
  Identify professional food service organizations.
Understanding Kitchen Sanitation and Safety
  Identify biological contaminants.
  Identify foodborne illnesses, including their causes and symptoms.
  (Optional) Identify innovative food preparation methods intended to increase a food’s shelf life.
  Identify the seven hazard analysis and critical control points (HACCP) principles.
  Explain factors that make foods potentially hazardous.
  Explain safe food handling, production, storage, and service procedures.
  Demonstrate personal hygiene and health practices.
  Identify common food allergies.
  Complete a daily sanitation inspection.
  Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities.
  Identify industry-standard waste disposal and recycling procedures.
  Describe measures for pest control and eradication in the food service environment.
  Describe the responsibilities of agencies that govern sanitation in the food service environment.
  Implement kitchen safety procedures.
  Describe safety hazards in food service operations.
  Explain safety data sheets (SDS).
  Demonstrate the use of cleaners and sanitizers.
  Explain the classes of fires and the method of extinguishing each.
  Describe professional knife safety.
  Identify agencies that govern workplace safety in the food service environment.
Exploring the Purchasing and Receiving of Goods
  List the requirements for receiving and storing raw foods, prepared foods, and dry goods.
  Conduct an inventory of food and nonfood items.
  Explain the regulations for inspecting and grading foods.
  Outline the flow of food from grower to buyer.
  Explain formal and informal purchasing methods.
  Describe the purpose of a requisition.
  Describe market fluctuations and their effects on product cost.
  Explain the legal and ethical considerations of purchasing.
  Describe the importance of product specifications.
  Evaluate foods to determine conformity with specifications.
  Describe the steps in receiving and storing nonfood items.
Understanding Nutritional Principles
  Explain USDA nutritional guidelines.
  Explain concepts related to energy balance.
  Describe the nutritional components of food.
  Evaluate personal diets, using the recommended dietary allowances.
  Explain cooking and storage techniques that promote maximum retention of nutrients.
Exploring Menu Development
  Develop menus that reflect culinary trends.
  Identify special dietary needs and preferences of various consumer groups.
  Modify a recipe to meet the special dietary needs or preferences of a selected consumer group.
Applying Food Preparation Techniques
  Identify utensils and other hand tools used in food preparation.
  Demonstrate knife skills.
  Identify operation of commercial kitchen equipment.
  Identify the uses of a variety of cookware.
  Describe the components of a standardized recipe.
  Follow a standardized recipe.
  Explain dry-heat cooking methods.
  Explain moist-heat cooking methods.
  Explain combination cooking methods.
  Demonstrate scaling and measuring techniques for weight.
  Demonstrate scaling and measuring techniques for volume.
  Apply time-management principles to planning, preparing, and serving food.
  Design a kitchen workstation to facilitate preparation of a menu item.
  Describe uses of herbs, spices, oils, vinegars, and condiments.
  Identify common red meat carcasses and their utilizations.
  Identify types of poultry and their utilizations.
  Identify types of fish and their utilizations.
  Identify types of shellfish and their utilizations.
  Prepare soups and sauces.
  Identify fruits, vegetables, and farinaceous items.
  Identify a variety of breakfast meats.
  Identify a variety of dairy products and substitutes.
  Identify a variety of egg products.
  Identify a variety of breakfast cereals.
  Identify breakfast batter products.
  Prepare breakfast items.
Exploring Garde Manger Techniques
  Describe various categories of cheese.
  Prepare cold salads.
  Prepare cold dressings.
  Prepare cold sandwiches.
Exploring Baking Fundamentals
  Define baking terms.
  Identify equipment and utensils used in baking.
  Identify the ingredients used in baking and their functions.
  Prepare quick breads.
  Prepare pies and tarts.
  Prepare cookies.
Serving in the Dining Room
  Describe the types of table service and table settings.
  Compare types of dining establishments
  Communicate with diverse customers.
  Demonstrate beverage service.
Using Business and Mathematics Skills
  Determine food costs.
  Identify culinary units of measurement and measurement tools.
  Demonstrate recipe conversion.
  Prepare a handwritten guest check.
  Demonstrate procedures for marketing to customers.
  Describe the relationships and workflow between dining room and kitchen operations.
Additional Course Information
  8275_Student Competency Record_Copyright 2024.xlsx
  8275 Printable Version with Standards Correlations
  Acknowledgments and Copyright Information