Title: Introduction to Culinary Arts (16051-18)

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
  Describe the origins and development of culinary arts.
  Identify career options and entrepreneurial opportunities in culinary arts professions and food-related industries.
  Describe the duties in a variety of positions in culinary arts professions and food-related industries.
  (Optional) Identify specialized markets and entrepreneurial opportunities in culinary arts professions and food-related industries.
Investigating Kitchen and Food Safety
  Identify physical hazards in the kitchen and procedures for avoiding them.
  Identify biological hazards in the kitchen.
  Identify chemical hazards in the kitchen.
  Implement kitchen safety procedures.
  Describe the latest advancements in food safety.
  Identify federal, state, and local food safety requirements.
  Demonstrate the principles and procedures of safe food handling.
Exploring Basic Nutrition
  Describe the sources and functions of nutrients.
  Evaluate a food label.
  (Optional) Evaluate a recipe for nutritional values and preparation process.
Exploring the Foundations of Culinary Preparations
  Identify the components of a standardized recipe.
  Apply principles of culinary math.
  Select utensils and other hand tools for food preparation tasks.
  Identify commercial kitchen equipment for use in food preparation.
  Demonstrate mise en place.
  Describe time management principles in food service.
  Explain concepts of taste and flavor.
Demonstrating Basic Culinary Skills
  Describe a kitchen workstation.
  Identify cooking methods in food preparation.
  (Optional) Describe food science principles in food preparation.
  Demonstrate recipe conversion, using conversion factors (CFs) and formulas.
  Demonstrate techniques for scaling and measuring volume and weight.
  Demonstrate basic knife skills.
  Prepare soups and sauces.
  Demonstrate basic baking and pastry techniques.
Exploring Diverse Cuisines and Service Styles
  Identify the types of dining service.
  Describe influences on the development of various cuisines.
  Summarize trends in current cuisines.
Introducing the Economics of Food
  Describe how to determine food costs.
  Explain food resource management.
  Explore the cost components of food production.
  Evaluate environmental factors relating to food costs.
Additional Course Information
  8249_Student Competency Record_Copyright 2024.xlsx
  8249 8250 Printable Version with Standards Correlations
  Acknowledgments and Copyright Information