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