High Desert Education Service District - Office of Career and Technical Education

Learning Standards for the Culinary Program of Study

(The following list was created/edited by teachers at the secondary and post-secondary level in conjunction with local industry partners. These learning standards represent the common core that all teachers in the region will be responsible for teaching during the entire high school program of study.)

AINTRODUCTION TO THE HOSPITALITY INDUSTRY

A1Explain the history of culinary arts and the food industry

A2Explain the career hierarchy

A3Distinguish between different levels of skills and expertise

A4Distinguish between different levels of industry

A5Explain the complexity of opening a restaurant

A6Explain the purpose of uniforms

A7Express knowledge about new trends and the future of the food industry

A8Describe what is expected of food industry employees

A9Explain why cooking skills must be mastered before managerial skills

A10Describe and demonstrate professional ethics

A11Explain cost control measures

A12Demonstrate use of computers and software related to the food industry

A13Identify equipment commonly used in the Hospitality/Culinary Arts industry

A14Demonstrate an commitment for the food industry

A15Demonstrate needed organizational skills

A16Demonstrate effective people/communication skills

A17Demonstrate accomplishment of general education skills (i.e., basic math, reading, and writing)

BWEIGHTS AND MEASURES

B1Students will compute number of servings based on average serving size.

B2Students will perform calculations and conversions using fractions, decimals, and percentages.

B3Students will perform basic weight and volume conversions including wet and dry.

B4Weigh and measure accurately

CSANITATION

C1Obtain a food handler’s card.

C2Explain how and why different temperatures are used for sanitation

C3Clean utensils and smaller equipment

C4Clean standing equipment

C5Demonstrate proper hand-washing techniques at appropriate times

C6Demonstrate proper sanitation using the 3 Sink Compartment.

C7Demonstrate proper floor care, including sweeping and mopping

C8Demonstrate proper storage and handling of food

C9Demonstrate proper storage of waste

C10Demonstrate knowledge and techniques to prevent cross-contamination

C11Show a basic knowledge and understanding of HACCP (Hazard Analysis Critical Control Point)

DSAFETY

D1Understand basic food allergies

D2Explain first aid procedures

D3Explain the need for emergency policies

D4Describe the appropriate emergency policies for kitchen and dining room injuries (i.e., fire,

prevention and control)

D5Demonstrate proper lifting techniques (i.e., prevention of back strain, etc.)

D6Demonstrate burn prevention techniques

D7Demonstrate cut prevention techniques

D8Demonstrate knife usage and safety (i.e., which knife to use, how to carry, and how to lay down)

D9Demonstrate proper knife-sharpening techniques

D10Demonstrate proper use of canned fuel

D11Describe the purpose and use of Material Safety Data Sheets

EPURCHASING AND RECEIVING

E1Explain First In and First Out (FIFO) storage principles

E2Explain the purchasing process

E3Perform an accurate inventory of food and nonfood items

E4Explain proper receiving techniques

E5Describe the relationship between cost and inventory management

E6Explain proper receiving and inspection techniques

E7Students will perform basic mathematical operations pertaining to the food service industry

(addition, subtraction, multiplication, division)

E8Explain the principle of food cost versus food waste

FPRODUCT IDENTIFICATION

F1Identify cuts and/or grades of beef

F2Identify cuts and/or grades of pork

F3Identify cuts and/or grades of veal

F4Identify types of poultry

F5Identify types of seafood

F6Identify types of starches

F7Identify types of grains

F8Identify types of fruits

F9Identify types of vegetables

F10Identify types of salad greens

F11Identify types of herbs and spices

F12Identify types of dairy

GFOOD PREPARATION

G1Read and follow a recipe

G2Demonstrate moist heat methods (i.e., steaming, boiling, poaching)

G3Demonstrate dry cooking (i.e., grilling)

G4Cook with fat (i.e., frying, sautéing)

G5Cook stocks, soups, and sauces

G6Demonstrate fabrication of meats, fish, and poultry (i.e., butchering)

G7Prepare salads and dressings

G8Prepare marinades

G9Prepare canapé s and sandwiches

G10Prepare hors d oeuvres

G11Prepare grains

G12Prepare breads

G13Prepare vegetables

G14Prepare egg

G15Demonstrate food cleaning

G16Demonstrate knife skills (i.e., chopping, slicing, dicing)

G17Prepare pastries

G18Demonstrate bakery skills

G19Demonstrate rolling, kneading, and piping

G20Demonstrate converting recipes (i.e., substitutions and units of measure)

G21Garnish plates and platters

G22Demonstrate the aesthetic presentation of food

G23Demonstrate purchased cost vs. edible portion cost

HNUTRITION

H1Name the six food groups in the current USDA food guide pyramid

H2State the recommended daily serving of each food group

H3Describe nutrient sources and functions

H4Demonstrate an understanding of portion control

IMENU PLANNING

I1Plan a menu that is compatible with the kitchen capabilities, food possibilities, and customer

preferences)

I2Demonstrate preparing a meal using portion control

I3Plan and adjust menus to meet specific dietary needs

I4Describe menu items in compliance with truth-in-menu guidelines

I5Evaluate purchased cost vs. edible portion cost

JSERVICE

J1Properly set a table

J2Identify the different types of service techniques

J3Demonstrate proper service sequence

J4Demonstrate proper beverage service

J5Demonstrate proper presence and conduct (i.e., being proactive and efficient)

J6Identify glassware, tableware, and chinaware

J7Practice proper cashier duties

J8Practice proper cash flow (i.e., receipt, provide change, credit card service)

KLEADERSHIP COMPETENCIES

K1Demonstrate an understanding of SkillsUSA, Pro-start, and other state and national leadership

organizations.

K2Demonstrate an understanding of an appropriate work ethic.

K3Perform tasks related to effective personal management skills

K4Demonstrate interpersonal skills

K5Demonstrate etiquette and courtesy

K6Demonstrate effectiveness in oral and written communication

K7Develop and maintain a code of professional ethics

K8Maintain a good professional appearance

K9Perform basic tasks related to and terminating employees

K10Perform basic parliamentary procedures in a group meeting

High Desert ESD, June 2011