2019/2020 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 Personal Qualities and Abilities
Demonstrating Interpersonal Skills
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.
Balancing Work and Family
Exploring Culinary Arts
Understanding Kitchen Safety
- Implement kitchen safety procedures.
- Explain safety data sheets (SDS).
- Describe safety hazards in food service operations.
- Demonstrate the use of cleaners and sanitizers.
- Explain the classes of fires and the method of extinguishing each.
- Describe professional knife safety.
- List the regulatory agencies, laws, and regulations that govern safety in the food service environment.
Understanding Kitchen Sanitation
- 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 handling, production, storage, and service procedures.
- Identify 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.
- List the agencies and regulations that govern sanitation 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
Applying Food-Preparation Techniques
- Identify hand tools and utensils used in food preparation.
- Demonstrate knife skills.
- Identify operation of 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.
- Explain the preparation methods and pairings for stocks, soups, and sauces.
- Identify fruits, vegetables, and farinaceous items.
- Identify a variety of breakfast meats.
- Identify a variety of egg products.
- Identify a variety of breakfast cereals.
- Identify breakfast batter products.
- Prepare a variety of breakfast meats.
- Prepare eggs using various methods.
- Prepare hot breakfast cereals.
- Prepare breakfast batter products.
Exploring Garde Manger Techniques
Exploring Baking Fundamentals
Serving in the Dining Room
Using Business and Mathematics Skills
- Determine food costs.
- Demonstrate recipe conversion.
- Identify culinary units of measurement and measurement tools.
- Prepare a handwritten guest check.
- Identify types of dining establishments.
- Demonstrate procedures for marketing to customers.
- Describe the interrelationships and workflow between dining room and kitchen operations.