Section i.1: Working in the Hospitality Industry

Section i.2: Career Opportunities in Food Service

Section i.3 Starting Your Career in Food Service

• State in their own words the importance of service to success in the hospitality industry;
• List the elements of excellent service and give examples;
• State the difference between school and workplace environments;
• Develop a list of workplace guidelines; and
• Identify and give examples of positive work attitudes.

• Give examples of career opportunities in the foodservice industry; and
• Make a list of qualities for successful foodservice employees.

• Outline a plan for an effective job search;
• Give a list of effective cover letter elements,
• Write a cover letter; and
• Demonstrate networking skills.

• Assemble a portfolio of their best work

• Write a resume that lists skills and competencies.

Section 1.1 The Importance of Customer Service

• Recognize and state the importance of customer service to food service by being able to list the reasons and the ways to make a positive first impression in the foodservice industry;
• Describe a variety of customers that may have special needs; and
• Distinguish between effective and ineffective communication with customers by giving examples.

Section 2.1: The Importance of Food Safety

Section 2.2: Establishing a Food Safety System

Section 2.3: The flow of Food

• List reasons why it is important to keep food safe.
• Describe good personal hygiene and how it affects food safety.
• Demonstrate the steps to proper hand washing.
• Give examples of potentially hazardous foods.
• Categorize and describe the microorganisms that cause foodborne illnesses.
• Identify and list ways chemical and physical hazards can contaminate food.
• Distinguish between situations in which contamination and cross contamination occur.
• List the conditions under which bacteria multiply rapidly and use the letters FAT-TOM.

• Explain how time and temperature guidelines can reduce growth of microorganisms.

• Define the food temperature danger zone and list temperatures that fall within that zone.

• Differentiate between different types of thermometers and demonstrate how to use them.

• List the seven major steps in a Hazard Analysis Critical Control Point (HACCP) food safety system.

• Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment.
• Compare different types of storage areas found in a foodservice operation.

• define the difference between clean and sanitary
• demonstrate the procedures for cleaning and sanitizing tools and equipment.

Section 3.1: Introduction to Workplace Safety

Section 3.2: Preventing Fires and Burns

Section 3.3 Preventing Slips, Trips and Falls

Section 3.4: Lifting and Carrying Safely

• State who is legally responsible for providing a safe environment and ensuring safe practices.
• Be familiar with the role of Occupational Safety and Health Administration (OSHA) regulations.
• State in your own words the Hazard Communication Standard requirements for employers.

• Identify electrical hazards
• Classify different types of fires and fire extinguishers
• Outline proper actions to take in the event of a fire at a foodservice operation
• Describe the ways to prevent burns

• List hazards that contribute to injury due to slips, trips, or falls;
• Outline the proper procedures for cleaning up spills on floors
• Demonstrate how to safely use ladders.

• Demonstrate proper lifting and carrying procedures to avoid injury.

• Students will locate and list hazards that can cause cuts.

• Students will demonstrate correct and safe use of knives

Section 4.1 Using Standardized Recipes

Section 4.2: Getting Ready to Cook

• Identify the components and functions of a standardized recipe,
• Convert recipes to yield smaller and larger quantities,
• Describe the use of common liquid and dry measure tools,
• Explain the difference between customary and metric units of measure.

• Demonstrate effective mise en place through practicing it.
• Students will be able to identify different functions of several types of knives and demonstrate their proper uses and a variety of knife cuts, such as julienne, rondele, and brunoise.
• List common spices and herbs and describe their uses
• Demonstrate several basic prepreparation techniques, including clarifying butter, separating eggs, whipping egg whites, and making parchment liners

• Describe dry-heat cooking methods and list the foods to which they are suited;
• Describe moist-heat cooking methods and list the foods to which they are suited;
• Describe combination-cooking methods and list the foods to which they are suited.

Section 5.1: Receiving, Storage, and Prepreparation Equipment

Section 5.2: Cooking, Holding, and Service Equipment

• Demonstrate how to use scales and carts to receive food and supplies.
• Demonstrate measuring and portioning foods using ladles, measuring cups and spoons, scales, and scoops
• Demonstrate how to properly sharpen and use different types of knives
• Give examples of preparing foods using pots and pans

• Explain how to store food and supplies properly on shelves and in refrigerators and freezers
• Demonstrate how to cut and mix foods using standard kitchen equipment
• Compare and contrast cooking foods using various types of steamers, broilers, grills, ranges, fryers, and ovens
• Outline how to hold and serve food and beverages using kitchen equipment

• Outline the order in which food and supplies flow through a food service and demonstrate proper cleaning and sanitizing of foodservice equipment and utensils

Section 6.1: The ABCs of Nutrition

Section 6.2: The Role of Proteins, Vitamins, Minerals, and Water

Section 6.3 Nutritional Guidelines

• Characterize the roles of carbohydrates, hormones, fiber, starch, and fats in people’s diets
• Identify foods that contain these nutrients
• Identify food in which cholesterol is found.

• Characterize the roles of proteins, water, vitamins, and minerals in people’s diets
• Identify foods that contain these nutrients
• Differentiate between complete and incomplete proteins

• Use Recommended Dietary Allowances (RDA’s) and the Food Guide Pyramid to plan meals.
• Lst the Dietary Guidelines for Americans,
• Describe a healthy diet,
• Interpret information on a nutrition label,
• Utilize Internet sources for nutrition information.

• Identify recipes that preserve nutrients in quantity cooking,
• Suggest ways to make recipes more healthful
• Suggest healthful substitutes for high-fat ingredients.

Section 7.1 Dairy Products

Section 7.2: The Versatile Egg

Section 7.3: Breakfast Foods

• Explain and demonstrate how to keep milk products safe and sanitary;
• Differentiate between butter and margarine by listing the characteristics of each;
• List the characteristics of ice cream;
• Distinguish among several different types of cheeses and give examples of each.

• List the characteristics of eggs and include size and grade.
• Prepare and serve eggs using a variety of cooking methods;
• Describe the ways to keep eggs and egg products safe and sanitary.

• Prepare the following breakfast and beverage items: pancakes, crepes, waffles, French toast, ham, hash, cold cereals, oatmeal, sausage and coffee, tea and cocoa.

• Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvres, grilled, deep-fried, and simple cold
• Students will be able to explain the roles of the three components of a sandwich:
• Develop a list of sanitation procedures for preparing sandwiches.
• Students will be able to list the necessary tools and equipment to make sandwiches at a sandwich station
• Demonstrate the preparation of several types of sandwiches using spreads and fillings

Section 8.1: Learning to Work Together

Section 8.2: Interviewing and Orientation

• Explain how stereotypes and prejudices can negatively affect how people work together

• List and demonstrate effective legal interviewing skills
• State the importance of having new-employee orientation
• Describe common elements of orientation programs

• Summarize and discuss effective group and on-the-job training
• List and apply effective techniques used in performance evaluations

Section 9.1 Salads

Section 9.2: Dressings, Dips, and Condiments

• Identify and describe the various ingredients used to make salads,
• Demonstrate designing attractive salads;
• Classify and compare types of salads served at different points in the meal;
• Demonstrate appropriate methods to clean salad greens; and
• Design a procedure to prepare and store salads properly.

• Differentiate among various oils and vinegars
• Demonstrate the preparation of vinaigrette
• List the ingredients of and prepare an emulsified salad dressing
• Select ingredients to prepare mayonnaise
• Match dressings to salad greens and other ingredients
• Give examples of ingredients used to make dips
• Choose the ingredients to prepare several dips.

• Give an example of a garnish,
• Describe and prepare ingredients commonly used as garnishes,
• Demonstrate garnishing plates and
• Demonstrate the preparation of toppings for soups.

Section 10.1: The Basics

• Given a list of numbers, students will be able to add, subtract, multiply, and divide using basic math operations.
• Given a list of fractions, decimals, whole numbers, and percents, students will be able to add, subtract, multiply and divide

• Convert recipes from an original yield to a desired yield using conversion factors.
• Given a problem, students will be able to approximate recipe yields.

Section 11.1: Identifying Fruits

Section 11.2: Identifying Vegetables

Section 11.3: Purchasing and Storing Fruits and Vegetables

Section 11.4: Cooking Fresh Fruit

• Identify, describe, and demonstrate the preparation of different types of fruits

• Identify, describe, and demonstrate the preparation of different types of vegetables

• List and explain the USDA quality grades for fresh fruits and vegetables,
• Demonstrate the procedures for properly storing ripe fruits, vegetables, roots, and tubers
• Summarize ways to prevent fruits and vegetables from spoiling too quickly.

• Match and cook fruits to appropriate methods.

• Match and cook vegetables to appropriate methods

Section 12.1: Cost Planning

Section 12.2: Controlling Sales

Section 12.3: Inventory Control

• Analyze the relationship between cost and sales to determine food cost percentage
• List the four steps in the process to control food costs
• Calculate projected revenue average cover, and find revenue level

• Calculate the average sales per customer
• Calculate total sales, including tax and tip
• Balance cash register receipts and find actual receipts

• List the steps to determine the dollar value of inventory;
• Analyze five ways to determine closing inventory by performing math calculations
• Determine daily and monthly food cost
• Determine standard portion cost

• Determine selling prices using the food cost percentage method, the average check method, the contribution margin method, and the straight mark-up pricing method.