2018/2019 Competency-Based Task/Competency List for Culinary Arts I (8275/36 weeks, 280 hours)
All tasks are considered essential statewide and are required of all students.
Demonstrating Workplace Readiness Skills: Personal Qualities and People Skills
Demonstrating Workplace Readiness Skills: Professional Knowledge and Skills
- Demonstrate effective speaking and listening skills.
- Demonstrate effective reading and writing skills.
- Demonstrate critical-thinking and problem-solving skills.
- Demonstrate healthy behaviors and safety skills.
- Demonstrate an understanding of workplace organizations, systems, and climates.
- Demonstrate lifelong-learning skills.
- Demonstrate job-acquisition and advancement skills.
- Demonstrate time-, task-, and resource-management skills.
- Demonstrate job-specific mathematics skills.
- Demonstrate customer-service skills.
Demonstrating Workplace Readiness Skills: Technology Knowledge and Skills
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.
Balancing Work and Family
Exploring Culinary Arts
Understanding Kitchen Safety and Sanitation
- Describe the Hazard Analysis & Critical Control Points (HACCP) system.
- Identify microorganisms related to food contamination.
- Identify food-borne illnesses, including their causes and symptoms.
- Explain factors that make foods potentially hazardous.
- Explain safe food production, storage, and service procedures.
- Identify good personal hygiene and health practices.
- Identify common food allergies.
- Explain Material Safety Data Sheets (MSDS).
- Describe physical safety hazards in food service operations.
- Complete a daily sanitation inspection checklist.
- Follow a schedule and the standard procedures for cleaning and sanitizing equipment and facilities.
- Demonstrate the safe use of cleaners and sanitizers used within food service operations.
- Identify industry-standard waste disposal and recycling procedures.
- Describe accepted measures for pest control and eradication in the food service environment.
- Explain the classes of fires and the method of extinguishing each.
- List the regulatory agencies and the laws and regulations that govern sanitation and 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 use of regulations for inspecting and grading foods.
- Explain formal and informal purchasing methods.
- Describe the purpose of a requisition.
- Describe market fluctuations and their effect on product cost.
- Explain the legal and ethical considerations of purchasing.
- Describe the importance of product specifications.
- Evaluate received foods to determine conformity with user’s product specifications and agreed-upon price.
- Describe the steps of receiving and storing cleaning supplies and chemicals.
Understanding Nutritional Principles
Applying Food-Preparation Techniques
- Identify hand tools and utensils used in food preparation.
- Demonstrate basic knife skills.
- Identify operation of kitchen equipment.
- Identify uses of a variety of cookware.
- Describe the components of a standardized recipe.
- Demonstrate following a standardized recipe.
- Explain the dry heat cooking method.
- Explain the moist heat cooking method.
- Explain the combination cooking method.
- Demonstrate scaling and measuring techniques for measuring weight.
- Demonstrate scaling and measuring techniques for measuring volume.
- Describe uses of herbs, spices, oils, vinegars, and condiments.
- Identify types of red meat and their utilizations.
- Identify types of poultry and their utilizations.
- Identify types of fish and their utilizations.
- Identify types of shellfish and their utilizations.
- Explain the preparation methods and common pairings of stocks, soups, and sauces.
- Identify fruits, vegetables, and farinaceous items, including their utilizations.
- Identify breakfast meats.
- Identify different egg products.
- Identify hot breakfast cereals.
- Identify batter products.
- Prepare breakfast meats.
- Prepare eggs in a variety of ways.
- Prepare hot breakfast cereals.
- Prepare batter products.