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: Creating the Modern Restaurant

Section 1.2: Cuisines of the World

Section 1.3: Food Service in the United States

Section 1.4: The Future of Food Service

• Identify global cultures and traditions related to food

• Outline the growth of food service throughout the history of the United States
• List historical entrepreneurs who influenced food service in the U.S.

Section 2.1: Selecting and Storing Potatoes, Grains, Legumes, and Pasta

Section 2.2 Cooking Potatoes

• Outline methods to select, receive, and store potatoes and grains
• Distinguish between various forms of wheat

Section 3.1: Understanding Lodging

Section 3.2: Organization of the Lodging Industry

Section 3.3: Career Opportunities in the lodging Industry

• Describe the differences between leisure and business travelers
• List the characteristic types of lodging operations
• List and discuss elements that differentiate one lodging establishment from another

• Identify career opportunities in the hospitality industry
• List the qualifications commonly sought by hospitality employers

• List and describe activities associated with front office operations, the tasks performed by the housekeeping department, and the duties performed by the engineering and facilities department.

• Compare and contrast the different property management systems used for front office and reservations
• Describe the use of forecasting and overbooking in reservations management
• Calculate room rates using the Hubbart formula

5 hours

Section 4.1: Traditional Service Staff and Service Styles

Section 4.2: Service Tools and Utensils

Section 4.3: Serving the Meal

Section 4.4: Suggesting Items and Guiding Guests through the Menu

• Demonstrate the similarities and differences between American, French, English, Russian, and quick-service styles
• Describe and demonstrate tableside preparations such as carving meats and slicing desserts
• Describe traditional service staff, and list the duties and responsibilities of each

• Dramatize ways of describing and recommending menu items to guests

• Dramatize methods of effectively resolving customer complaints

Section 5.1: Bakery Products

Section 5.2: Yeast Breads

Section 5.3: Quick Breads, Cakes, Pastries, Pies and Cookies:

Section 5.4: Chocolate

• Identify and use common ingredients in baking
• Identify and describe types and roles of strengtheners, shortenings, sweeteners, flavorings, leaveners, and thickeners;
• Calculate ingredient weights using baker’s percentages
• Convert recipes to a new yield

• Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples;
• Proof bake shop items;
• Mix yeast dough using the straight mix method
• Prepare and compare yeast breads.

• Prepare different types of quick breads and cake batters;
• Identify the main functions if icings and determine which are best suited for different baked goods;
• Prepare and describe steamed puddings and dessert soufflés;
• Prepare pie dough using the 3-2-1 method;
• State the procedure for baking blind; describe roll-in dough, Phyllo dough, and pate a choux;
• Prepare cookies using various methods.

• Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder;
• Demonstrate how to store chocolate properly;
• State, in their own words, how to temper chocolate.

• Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts
• List the steps used to prepare poached fruits and tortes

Section 6.1: What is a Menu?

Section 6.2: Designing and Analyzing the Menu

Section 6.3: What is Marketing?

Section 6.4: Looking at the Market

• Define a la carte, table d’hôte, California, du jour, and cycle menus; and organize the information on a menu

• Write and lay out a menu
• Use sales information to analyze how menu items are selling.

• Distinguish among and discuss basic marketing concepts such as product-service mix, marketing mix, and market trends

• Outline the components of a marketing plan;
• Identify and collect local area or market segment information

• Describe how markets are commonly segmented; and state predictions of market demand by forecasting

Section 7.1: What is Purchasing?

Section 7.2: Standard Ordering Procedures

Section 7.3: Making Purchasing Decisions

• Explain the relationship between primary and intermediary sources and retailers
• explain the differences between formal and informal buying and the formal bidding process
• List factors that affect food prices.

• Develop a specification list for items based on inventory information
• Write purchase orders for items to be purchased

• Explain how production records influence purchasing decisions
• List the criteria for selecting appropriate suppliers

• List proper receiving procedures;
• State in words or symbols the proper storage procedures for various foods and beverages
• State the difference between the periodic order and the perpetual inventory methods

Section 8.1: Purchasing, Storing, and Preparing Meats, Poultry, and Seafood

Section 8.2: Cooking Meat, Poultry and Seafood

• Match various cooking methods with different forms of meat, poultry, and seafood

• Identify and describe different types of charcuterie
• Explain garde-manger and how it relates to charcuterie

Section 10:1: Preparing Stocks

Section 10:2: Preparing Soups

• Identify the four essential parts of stock and the proper ingredients for each
• List and explain the various types of stock and their ingredients
• Demonstrate three methods for preparing bones for stock
• Prepare the ingredients for, and cook several kinds of stock
• List the ways to cool stock properly

• Identify the two basic kinds of soups and give an example of each
• Explain the preparation of the basic ingredients for both, consommé, sauce, clear, and cream soups
• State in their own words the steps in the preparation of several kinds of soups

• Identify the grand sauces and describe other sauces made from them
• List the proper ingredients for sauces;
• Prepare several kinds of sauces;
• Match sauces to appropriate foods.

Section 11.1: Understanding Tourism

Section 11.2: Why People Travel

Section 11.3: How People Travel

Section 11.4: Careers in Travel and Tourism

• Explain the role of tourism in the hospitality industry
• Categorize the types of businesses that make up the tourism industry
• List and discuss reasons why people travel

• List local events and explain why they have a positive economic impact
• List services of state and national parks
• Describe the differences among primitive, transient, and vacation camping
• List reasons why theme parks are important to the hospitality and travel industries
• Outline the processes and special circumstances involved in international travel

• List the advantages and disadvantages of travel of airplane, car, train, bus and cruise ship

• Identify career opportunities offered by travel and tourism
• Compare the roles of a travel agent and a tour guide, and outline the work done by concierges, state and local tourism offices, corporate travel offices, and convention and meeting planners

• Describe the differences among specialty stores, department stores, and other types of stores.