2019/2020 Competency-Based Task/Competency List for Culinary Arts II (8276/36 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
- Demonstrate use of safety data sheets (SDS).
- Identify the safety design and construction features of food production equipment and facilities.
- Develop strategies for minimizing safety hazards in the kitchen.
- Demonstrate professional knife safety.
- Demonstrate emergency procedures for injuries in the food service environment.
- Identify types of fire extinguishers and other methods of fire suppression.
- Adhere to laws and regulations governing sanitation and safety in the food service environment.
- Explain how the hazard analysis and critical control points (HACCP) system helps to minimize the risk of food-borne illness.
- Implement corrective action for adulterated foods.
- Explain preventive measures for food-borne illnesses.
- Describe potentially hazardous foods.
- Demonstrate safe food production, storage, and serving procedures.
- Demonstrate personal hygiene and health practices.
- Demonstrate food handling procedures.
- Identify the sanitation design and construction features of food production equipment and facilities.
- Perform a sanitation inspection.
- Develop a schedule for cleaning and sanitizing equipment and facilities.
- Demonstrate the procedures for receiving and storing raw and prepared foods.
- Demonstrate the procedures for receiving and storing cleaning supplies and chemicals.
- Demonstrate waste-disposal and recycling procedures.
- Describe measures for pest control and eradication in the food service environment.
Applying Nutritional Principles
Applying Advanced Food-Preparation Techniques
- Demonstrate knife cuts.
- Demonstrate operation of hand tools and utensils.
- Demonstrate operation of kitchen equipment.
- Use a variety of cookware for specific tasks.
- Apply time-management principles when planning, preparing, and serving food.
- Design a kitchen floor plan to facilitate a specific menu.
- Demonstrate roasting.
- Demonstrate baking.
- Demonstrate broiling.
- Demonstrate grilling.
- Demonstrate griddling.
- Demonstrate sautéing.
- Demonstrate pan frying.
- Demonstrate deep frying.
- Demonstrate poaching.
- Demonstrate steaming.
- Demonstrate boiling and simmering.
- Demonstrate braising.
- Demonstrate stewing.
- Enhance food products.
- Identify the standard cuts and grades of meat.
- Identify the purchase specifications of fish and shellfish.
- Prepare stocks.
- Prepare soups.
- Prepare sauces.
- Prepare fruits.
- Prepare vegetables.
- Prepare farinaceous products.
- Demonstrate food-presentation techniques.
- Identify the purposes of convenience and partially cooked (par-cooked) food items.
Applying Advanced Garde Manger Techniques
Performing Baking Techniques
Serving in the Dining Room
- List the basic principles of menu development.
- Apply principles of menu design to create a menu, including item descriptions.
- Apply the principles of nutrition to menu development.
- Explain the importance of product mix and average check.
- Describe various cuisines and their relationship to customer preferences and expectations.