CTE Resource Center - Verso

Virginia’s CTE Resource Center

2018/2019 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.

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Demonstrating Workplace Readiness Skills: Personal Qualities and People Skills

  1. Demonstrate positive work ethic.
  2. Demonstrate integrity.
  3. Demonstrate teamwork skills.
  4. Demonstrate self-representation skills.
  5. Demonstrate diversity awareness.
  6. Demonstrate conflict-resolution skills.
  7. Demonstrate creativity and resourcefulness.

Demonstrating Workplace Readiness Skills: Professional Knowledge and Skills

  1. Demonstrate effective speaking and listening skills.
  2. Demonstrate effective reading and writing skills.
  3. Demonstrate critical-thinking and problem-solving skills.
  4. Demonstrate healthy behaviors and safety skills.
  5. Demonstrate an understanding of workplace organizations, systems, and climates.
  6. Demonstrate lifelong-learning skills.
  7. Demonstrate job-acquisition and advancement skills.
  8. Demonstrate time-, task-, and resource-management skills.
  9. Demonstrate job-specific mathematics skills.
  10. Demonstrate customer-service skills.

Demonstrating Workplace Readiness Skills: Technology Knowledge and Skills

  1. Demonstrate proficiency with technologies common to a specific occupation.
  2. Demonstrate information technology skills.
  3. Demonstrate an understanding of Internet use and security issues.
  4. Demonstrate telecommunications skills.

Examining All Aspects of an Industry

  1. Examine aspects of planning within an industry/organization.
  2. Examine aspects of management within an industry/organization.
  3. Examine aspects of financial responsibility within an industry/organization.
  4. Examine technical and production skills required of workers within an industry/organization.
  5. Examine principles of technology that underlie an industry/organization.
  6. Examine labor issues related to an industry/organization.
  7. Examine community issues related to an industry/organization.
  8. Examine health, safety, and environmental issues related to an industry/organization.

Addressing Elements of Student Life

  1. Identify the purposes and goals of the student organization.
  2. Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  3. Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  4. Identify Internet safety issues and procedures for complying with acceptable use standards.

Balancing Work and Family

  1. Analyze the meaning of work and the meaning of family.
  2. Compare how families affect work life and how work life affects families.
  3. Identify management strategies for balancing work and family roles.

Examining Sanitation and Safety

  1. Explain how the Hazard Analysis & Critical Control Points (HACCP) system helps to minimize the risk of food-borne illness.
  2. Implement corrective action for adulterated foods.
  3. Explain preventive measures for food-borne illnesses.
  4. Describe potentially hazardous foods.
  5. Demonstrate safe food production, storage, and serving procedures.
  6. Demonstrate good personal hygiene/health practices.
  7. Demonstrate food handling procedures with regard to common food allergens.
  8. Demonstrate use of Material Safety Data Sheets (MSDS).
  9. Identify the safety and sanitation design and construction features of food production equipment and facilities.
  10. Perform a sanitation inspection.
  11. Develop a schedule for cleaning and sanitizing equipment and facilities.
  12. Demonstrate the procedures for receiving and storing raw and prepared foods.
  13. Demonstrate the procedures for receiving and storing cleaning supplies and chemicals.
  14. Demonstrate industry-standard waste-disposal and recycling procedures.
  15. Apply accepted measures for pest control and eradication in the food service environment.
  16. Demonstrate emergency procedures for injuries in the food service environment.
  17. Identify the different types of fire extinguishers and other methods of fire suppression.
  18. Adhere to the laws and regulations governing sanitation and safety in the food service environment.

Applying Nutritional Principles

  1. Modify recipes to meet USDA nutritional guidelines.
  2. Evaluate the impact of an individual’s eating patterns on wellness.
  3. Demonstrate cooking and storage techniques that promote maximum retention of nutrients.

Applying Advanced Food-Preparation Techniques

  1. Demonstrate accurate and consistent knife cuts.
  2. Demonstrate operation of hand tools and utensils.
  3. Demonstrate operation of kitchen equipment.
  4. Demonstrate selection and utilization of a variety of cookware for specific tasks.
  5. Demonstrate roasting.
  6. Demonstrate baking.
  7. Demonstrate broiling.
  8. Demonstrate grilling.
  9. Demonstrate griddling.
  10. Demonstrate sautéing.
  11. Demonstrate pan frying.
  12. Demonstrate deep frying.
  13. Demonstrate poaching.
  14. Demonstrate steaming.
  15. Demonstrate boiling/simmering.
  16. Demonstrate braising.
  17. Demonstrate stewing.
  18. Enhance food products, using herbs, spices, oils, vinegars, and condiments.
  19. Identify the standard cuts and grades of meat.
  20. Identify the purchase specifications of fish and shellfish.
  21. Prepare stocks.
  22. Prepare soups.
  23. Prepare sauces.
  24. Prepare fruits.
  25. Prepare vegetables.
  26. Prepare farinaceous products.
  27. Demonstrate food-presentation techniques.
  28. Identify the purposes of convenience and par-cooked food items.

Applying Advanced Garde Manger Techniques

  1. Prepare cold dips and relishes.
  2. Prepare cold canapés and hors d’oeuvres.
  3. Prepare marinades.
  4. Demonstrate cold food-presentation techniques.
  5. Produce edible, decorative pieces.

Performing Baking Techniques

  1. Select equipment and utensils used in baking.
  2. Describe the properties and functions of baking ingredients.
  3. Prepare yeast products.
  4. Prepare pastries.
  5. Prepare cakes.
  6. Prepare creams, custards, puddings, and mousses.
  7. Prepare dessert sauces.
  8. Demonstrate dessert and baked goods presentation techniques.

Serving in the Dining Room

  1. Demonstrate table service etiquette.
  2. Demonstrate the types of table service.

Developing Menus

  1. List the basic principles of menu development for a food service establishment.
  2. Apply principles of menu design to create a menu, including item descriptions.
  3. Apply the principles of nutrition to menu development.
  4. Explain the importance and impact of product mix and check average.
  5. Describe various cuisines and their relationship to customer preferences and expectations.

Using Business and Math Skills

  1. Perform recipe conversions to meet different yields.
  2. Process an electronic guest check.
  3. Calculate recipe costs.
  4. Determine pricing for menu items.
  5. Identify factors that contribute to profit and loss.

Performing Catered Functions

  1. Demonstrate performance of an on-site catered function.
  2. Demonstrate performance of an off-site catered function.
  3. Identify the components of a customer contract.