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ACorrelationof
FoundationsofRestaurantManagement&CulinaryArts,
SecondEditionLevel2©2018
TotheHawaiiDepartmentofEducationCareerandTechnicalEducation
CareerPathway:PublicandHumanServicesCulinaryI
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 2
INTRODUCTION
ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018meetstheHawaiiDepartmentofEducationPublicandHumanServicesCTECareerPathwaystandardsforCulinaryI(lastmodifiedOctober31,2012).ThestandardslistedhereinconsistofspecificcompetenciesandskillsestablishedbytheAmericanCulinaryFederation(ACF)asrepresentedbyNOCTIinits2013assessmentblueprintforACFculinaryartscertification,whichcanbefoundonlineathttp://www.nocti.org/PDFs/ACF/3990%20and%203991_Culinary_Arts.pdf.CorrelationpagereferencesaretotheStudentEdition,andarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.
• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.
• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.
• CurriculumoftheProStart®Program
CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 3
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC1.0Assesstheimpactoftheinter-relationshipbetweentheculinaryandhospitalityindustriestocapitalizeonsustainableandgrowthopportunities.
Culinary&HospitalityIndustries
PLC1.1Compareandcontrasttheimpactoftheculinaryandhospitalityindustriesfortheirroleinthecommunity.
• Definetheroleoftheculinaryindustryinthelocalandtouristcommunity.
SE:n/a
• Definetheroleofthehospitalityindustryinthelocalandtouristcommunity.
SE:n/a
• Analyzetheimpactoftheinter-relationshipoftheculinaryandhospitalityindustriesinsustainingandgrowingopportunitiesinthelocalandtouristcommunity.
SE:n/a
HawaiianCultureValues
PLC1.2Analyzetheimpactof“HawaiianCultureValues”forsustainingandgrowingtheculinaryandhospitalityindustrysuchas
§ SpiritofAloha§ Spiritof‘ohana§ Ho’okipa(hosting)§ Localcuisines
SE:n/a
PLC2.0Analyzetheimpactofchangesinfoodproductionandconsumptionontheevolutionoftheculinaryindustry.
FoodProduction
PLC2.1Analyzetheimpactoffoodproductionchangesontheavailabilityoffoodsourcesintheculinaryindustry.
• Analyzemajorchangesinfoodproductionfortheirimpactontheculinaryindustry.o Examinetheevolutionofgrowingand
harvestingpracticesoncrops,fishandanimalfoodsourcesfortheirimpactontheculinaryindustry.
SE:59(didyouknow),62(nutrition),129,318–322,372–374
o Examinetheimpactoftechnologicalchangesontheavailabilityoffoodsourcesfortheculinaryindustry.
§ Coolingfood(Refrigeration,freezing,flashfreezing)
§ Preservationoffood(canning,packaging,foodadditives)
§ Transportationoffood(ground,air,shipping)
SE:230,261,275–277
PLC2.2Compareandcontrastvariousculinaryrelatedindustriesfortheirroleinfoodproduction.
• Describetheroleofthefoodresearchanddevelopmentindustryonfoodproduction.
SE:n/a
• Examinetheimpactofthefoodmanufacturingindustryonfoodproduction.
SE:n/a
• Examinetheroleofthefoodsafetyindustryonfoodproduction.
SE:48,52,59,384–385,406–407,424–425
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 4
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC2.0,cont.
ContributorstotheIndustry
PLC2.3Analyzetheimpactofmajorculinaryinnovators,institutionsandinnovationsthathaverevolutionizedtheculinaryindustryinternationally,nationally,andlocally.
• Analyzetheimpactofculinaryinnovatorsthathaverevolutionizedtheculinaryindustrysuchas
§ Boulanger’sRestaurant§ AugusteEscoffier§ JuliaChilds§ VariousHawaiiChefs
SE:n/a
• Analyzetheimpactofculinaryinstitutionsthathaverevolutionizedtheculinaryindustrysuchas
§ LeCordonBleu§ TheCulinaryInstituteofAmerica§ CulinaryInstituteofthePacific
SE:204
• Analyzetheimpactofculinaryinnovationsthathaverevolutionizedtheculinaryindustrysuchas
§ Mediacookingandfoodshows§ Foodmovements(e.g.,fusioncooking,farmtotable,slowfood,pop-uprestaurants)
SE:131,259,316–332
FoodConsumption
PLC2.4Analyzetheinter-relationshipofchangingfoodconsumptionpatternsandconsumerdemandfortheirimpactontheculinaryindustry.
• Analyzechangesthatimpactfoodconsumptionpatternssuchaslifestylechoices,health-relatedpreferences,foodtrends,andfoodcost.
SE:181(industry),366–374
• Analyzetheimpactofexposuretoglobalcuisines,seasoningsandflavorsonconsumerdemandandtheculinaryindustry.
SE:n/a
PLC3.0Evaluatepersonalinterestsandstrengthsforcompatibilitywiththeskillsandattitudesessentialtovariedculinarysettings.
FoodServiceSettings
PLC3.1Compareandcontrastwhereandhowfoodisservedimpactsthepurpose,presentation,service,andcookingtechniques.
• Compareandcontrastfoodservicecommercialfacilitiesfortheirpurpose,presentation,service,andcookingtechniquessuchas
§ Finedining§ Familydining§ Fastfood
SE:28–29
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 5
• Compareandcontrastfoodserviceinstitutionalfacilitiesfortheirpurpose,presentation,serviceandcookingtechniquessuchas
§ Hospitals§ Schools§ Military§ ReligiousOrganizations
SE:n/a
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC3.0,cont.
OccupationCompatibility
PLC3.2Compareandcontrastthemodernbrigadeandnon-brigadesystemsinthefoodservicefacilitiestodeterminetheskillsandknowledgeneededforcompatibilitywithpersonalinterestsandstrengths.
• Analyzeskillsandknowledgeneededinamodernbrigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.
§ Executivechef§ Sous-chef§ Areachef§ LineCooks§ Pastrychef§ Shortordercook
SE:n/a
• Analyzetheskillsandknowledgeneededinanon-brigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.
SE:285(activity5),290–292,399(activity5),437(activity5)
Professionalism:WorkAttitudeBehaviorProfessionalGrowth
PLC3.3Assessprofessionalbehaviorandattitudefortheirimpactonretentionandpromotionwithintheculinaryindustry.
• Applyprofessionalbehaviorskillsinaculinarysettingsuchaspromptness,neatness,andorganizationalskills.
SE:n/a
• Demonstrateaprofessionalattitudeinaculinarysettingsuchascourtesy,adaptability,team-oriented,andserviceorientedattitude.
SE:298–299
• Assesslife-longlearningopportunitiessuchasexternships,tradeperiodicals,professionalorganizations,goalsettingfortheirimpactonretentionandpromotionwithintheculinaryindustry.
SE:n/a
PLC3.4Employstrategiestoresolveissuesandproblemsthatariseinastressfulenvironmentintheculinaryindustry.
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 6
• Identifycommonstressfulsituationsintheculinarysettingthatmayimpactphysical,emotionalandserviceabilityofworkersintheculinaryindustry.
SE:n/a
• Identifysolutionstoissuesandproblemsthatleadtostressintheculinaryindustry.
SE:244(industry),244–245,247(activity1),304–306
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC4.0Applyeffectivecommunicationthatensuresqualityserviceandpromotesapositiveworkenvironment.
CommunicationFrontofhouse&Backofhouse
PLC4.1Compareandcontrastcommunicationskillsandstylesneededinthefrontofthehouseandbackofthehouseinaculinarysettingtoensurequalityserviceandpromoteapositiveworkenvironment.
• Identifythefunctionandpurposeofcommunicationforthefrontofthehousetopromotequalityserviceandapositiveworkenvironment.o Identifypurposeofcommunicationin
thefrontofthehouse.o Identifythelinesofcommunications
employedinthefrontofthehouse.o Describethecommunicationskills
neededwheninteractingwithcustomerswhichpromotepositiveoutcomes.
o Describeteamworkandco-workerinteractionswhichpromotepositiveoutcomes.
o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthefrontofthehouse.
SE:n/a
• Identifythefunctionandpurposeofcommunicationforthebackofthehousethatpromotesqualityserviceandpromotesapositiveworkenvironment.o Identifypurposeforwhichpeople
communicateinthebackofthehouse.o Identifythechainofcommandto
expeditequalityserviceusingeffectivecommunicationtechniques.
o Identifyhowprecisionoflanguageandimmediacyinfluencescommunicationtechniquestoensurequalityservice.
o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthebackofthehouse.
SE:n/a
• Compareandcontrastcommunicationskillsneededtoresolveconflictsusedinthefrontofthehousetothebackofthehouse.
SE:n/a
• Analyzetheimportanceofacknowledgingerrorsthatimpactthesafetyoffood,customers,andco-workers.
SE:n/a
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 7
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC4.0,cont.
SpeakingandListening
PLC4.2Analyzeeffectivespeakingandlisteningskillsandtechniquestoensurequalityservice.
• Useappropriateterminology,andpreciselanguagetocommunicateeffectively.
SE:n/a
• Useactivelisteningskillssuchasreflection,restatement,andclarificationtechniquestocommunicateeffectively.
SE:n/a
• Determinewaystoovercomebarrierstocommunication.
SE:n/a
• Followdirectionsandaskquestionstoeffectivelyworkandprovidequalityservice.
SE:n/a
TechnicalReading
PLC4.3Readandinterpretavarietyofculinarywork-relateddocumentstoacquirepertinenttechnicalterminologyandinformation.
• Determinethemeaningofsymbols,keyterms,andotherdomain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttotheculinaryindustry.
SE:56(knowledgecheck),69(knowledgecheck),322(knowledgecheck),399(activity2)
• Executedirectionsfromdocuments.
SE:n/a
• Analyzeinformationasrelatedtotheculinaryindustry.
SE:n/a
TechnicalWriting
PLC4.4Writetechnicalinformationandideasinaclearandindustryappropriatestyletoconveyinformation.
• Composewrittencommunicationstoconveyanddocumentinformationusingcorrectculinaryterminology,spellingandgrammar.
§ Recipes§ Menuorders
SE:234(casestudyfollow-up)
• Prepareclearandcoherentwrittendocumentsinwhichthedevelopment,organization,andstyleareappropriatetotask,purpose,andaudience.
SE:22(activities3,4,5,&6),26–38,40(allactivities),71(activities1&4),86(activity4),112(activities4&6),145(activities4,5,&6),213(activity6),284(activities1&2),285(activity5),308(activity4),334(activities1,3,&4),354(activity5),376(activities5&6),399(activities4&6),416(activity1),456(activity4),482(activity4)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 8
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC5.0Integratefoodsafetyandsanitationpracticestopreventillnessandcontaminationinaculinarysetting.
FoodSafety
PLC5.1Compareandcontrastbiological,chemicalandphysicalcontaminatesthataffectfoodsafetytoensuresafeculinaryenvironment.
• Examinecommonbiologicalmicroorganismsrelatedtofoodspoilageandillnessandtheirconditionforgrowthtoensuresafetyoftheculinaryenvironment.
§ Bacteria(Salmonella/E.coli/listeriosis/shigellosis)
§ Viruses(HepatitisA/Norovirus)§ Parasites(protozoa/roundworms/flatworms)
§ Fungi(mold/yeast)§ Toxins(seafood/mushrooms)
SE:59(safety),62(nutrition),84(safety),128(nutrition),427(didyouknow),429(safety)
• Examinecommonchemicalcontaminatesthataffectfoodfortheirrelationshiptofoodsafety.
§ Cleaningsupplies(detergents/hygienedetergents/degreasers/abrasivecleaners/acidcleaners)
§ Pesticides§ Foodadditives(somefoodpreservatives/MSG/sulfites)
§ Toxicmetals(lead,copper,zinc)
SE:371–373
• Examinecommonphysicalcontaminatesthataffectfoodsafety.
§ Pests§ Foreignobjects(glass/wood/hair/metalshavings/nailpolish)
SE:n/a
PLC5.2Analyzemethodstopreventbiological,chemicalandphysicalcontaminationoffoodtoensureoperations.
• AnalyzetheimpactofHACCP(HazardAnalysisCriticalControlPoint)ontheflowoffoodforconsumerconsumption.
SE:424
• Analyzeproperfoodhandling(rawandreadytoeat)practiceswhenreceiving,storing,prepping,cooking,anddeliverytoconsumers.
SE:52–53,56,59,69,103,130,184(activity5),228–232,234(activity3),271–277,390–391,408–409,503(activity6),493
• Properlyuseandstorechemicalcleanersandpesticides.
SE:n/a
• Usepropermetalpotswhencookingwithcertainingredients.
SE:n/a
• Analyzefoodadditivesthatarehealthyalternativesforsafeconsumption
SE:366–371
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 9
• Applythefundamentalsofgoodpersonalhygieneandprofessionaldresstopromotefoodsafety.(i.e.,handwashingtechniques,properdress,restraininghair,nailmaintenance).
SE:n/a
• Acknowledgeerrors/accidentsthatmightimpactfoodsafety/contamination.
SE:n/a
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC5.0,cont.
Cleaning&Sanitation
PLC5.3Applypropercleaningandsanitationprocedurestopreventillnessandcontamination.
• Distinguishbetweencleaningandsanitationproceduresfortheirimpactinpreventionofillnessandcontamination.
SE:n/a
• Compareandcontrastcurrenttypesandproperusesofcleaningmaterialsandsanitizer.
§ Cleaning:detergents/hygienedetergents/degreasers/abrasivecleaners/
§ acidcleaners§ Sanitizers:chlorine/iodine/quaternaryammonia
SE:n/a
• Cleanandsanitizeutensils,equipmentandfacilitiesusingproperprocedure.
SE:n/a
PLC6.0Integratekitchensafetypracticesthatensureasafeworkingenvironment.
KitchenSafety PLC6.1Analyzekitchensafetyprocedurestopreventandreducekitchenrelatedaccidents.
• AnalyzethepurposeofOccupationalSafetyandHealthAdministration(OSHA)asrelatedtotheculinaryindustry.
SE:n/a
• Useproperbodymechanicstopreventinjuryintheworkplace.
SE:n/a
• Applysafehandlingandcareofequipment,toolsandutensilstopreventinjury.
SE:n/a
• AnalyzethepurposeoftheMaterialandSafetyDataSheets(MSDS)intheworkplacetoensuresafety.
SE:n/a
• Describethevarioustypesofkitchenfiresandproperextinguishingtechniques.
§ ClassA(wood,paper,cloth,plastic)
§ ClassB(Grease,oil,chemicals)§ ClassC(Electricalcords,switches,wiring)
§ ClassD(combustibleswitches,wiring,metals,iron)
§ ClassK(Firesincookingappliancesinvolvingcombustiblevegetables,animaloils/fats)
SE:n/a
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 10
PLC6.2Recognizeandrespondtoemergencysituationsthatmayoccurintheworkplace.
• Analyzecommoninjuriesandresponseproceduresforknifecutsandburns.
SE:n/a
• Recognizewhenthereisaneedtocall911inanemergencysituation.
SE:n/a
Standard Concept Benchmark FoundationsofRestaurant
Management&CulinaryArts,SecondEdition,Level2©2018
PLC7.0Analyzeandapplymathematicalconceptstosolveproblemsinaculinarysetting.
QuantitativeReasoning
PLC7.1Applyappropriatequantitativereasoningskillstoinformdecision-makingandsolveproblems.
• Calculateequivalenciesforcapacity,volume,weight,liquidanddrymeasurements.
SE:86(activity3),112(activity3),219–224,235(activity4),334(activity1),354(activity3),399(activity3),437(activity3),456(activity3),503(activity3),520(activity3)
• CalculateequivalenciesofmetricunitstoU.S.customaryunitscommonlyusedinculinaryforcapacity,volume,weight,liquidanddrymeasurements.
SE:n/a
• Usecalculationsforrecipeyieldconversions.
SE:144(activity3),184(activity3),223–224,482(activity3)
• Usecalculationsforrecipeportionsizeconversions.
SE:221–222
• Usecalculationstodeterminefood,supplyandunitcosts.
SE:37–38,219–220,278–280,284–285(activity3)
PLC8.0Applyfoodpreparationandcookingtechniquestoexecutestandardrecipesforconsumption.
FoodPreparationandTechnique
PLC8.1Applypropertechniqueintheuseoftoolsandequipmenttoexecuterecipes.
• Usepropertoolsandequipmentorappropriatesubstitutestocookandbakevariousdishesforconsumption.o Distinguishamongpropertoolsand
equipmenttoexecutearecipe• handtools(i.e.,spoons/peeler/whisks/tongs/strainers/spatulas/grater)
• measurementtools(scale/volume/liquid/ladles/measuringspoons)
• cookware(i.e.,stockpot,saucepan,roastingpans,varioushotelsizepans,bakingsheets,mixingbowls,piepanetc).
SE:65(essentialskills),68(essentialskills),69(essentialskills),80–81,82(essentialskills),104,105(essentialskills),110(essentialskills),131–133,141,155–158,174–176,180(essentialskills),388(essentialskills),394,397(essentialskills),410(essentialskills),411(essentialskills)414,431(essentialskills),432(essentialskills),450–453,467–471,473,476–480,494–495,497–498,515,516
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 11
• Differentiateandusethefollowingknivestoapplypropertechniqueforpreparationofrecipe.Itisrecommendedthatallstudentsbeproficientintheuseofthefollowing:
§ Chefknife(8”or10”)§ Paringknife§ Slicer§ Boningknife§ Filletknife§ Butcherknife• Applythefollowingcutsina
safemannerandwithminimalwasteoffoodproduct√ Dice(small,medium,large)
√ Julienne√ StewCut
SE:104–105,131,133,388,432,515
Standard Concept Benchmark FoundationsofRestaurant
Management&CulinaryArts,SecondEdition,Level2©2018
PLC8.0,cont.
CookingMethods
PLC8.2Applyproperuseofingredientsandcookingmethodstopreparefoodforconsumption.
• Analyzeinteractionofingredientsfortheireffectonflavor,textureandconsistencyoffoodpreparation.o Evaluateingredientsfortheireffectonthe
outcomeofrecipe.o Determinewhenandwhysubstitute
ingredientsmaybeusedtoimplementarecipe.
o Compareandcontrast“states”ofingredients:solid,liquid,gasfortheiroutcomeofarecipe.
o Evaluatedifferenttypesofseasonings,oils,levenersfortheiruseandoutcomeofarecipe.
SE:366–371,448–451,456(activities1,2,&3),465(nutrition),482(activities2&6),503(activity3),510–512
• Applytheappropriatemixingmethodstocombineingredientsusingtheproperhandtoolorequipment.
§ Stirring§ Kneading§ Folding§ Cutting§ Blending§ Whipping§ Sifting
SE:450–454,458–461,467–471,473,476–480,484–487,497–498,505–507
• Applythefollowingcookingmethodstoprepareavarietyoffoodforconsumption.
§ Drymethod(Grilling/sauté/panfry)
SE:107–109,133–141,392–393,410,412,414,433–435
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 12
§ Moistmethod(poach,steam,simmering)
§ Combinationmethod(Braising,stewing)
• Applybakingmethodstoexecutethefollowing:
§ Quickbreads§ Cakes§ Cookies
SE:448–461(entirechapterincludingsummary,activities,andrecipes),464,482(activity3),484,486,506
• Applyfoodpreparationtechniquesand/orcookingmethodstoexecutethefollowing:
§ Salads§ Soups§ Horsd’oeuvres
SE:124–125,366,367(essentialskills)
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
PLC8.0,cont.
CookingMethods,cont.
PLC8.3Executestandardrecipesusingtheproperingredients,equipment,toolsandtechniquestopreparefoodforconsumption.
• Planandapplystepsandmanagetimetoexecuterecipes.o Readandanalyzerecipestodetermineif
changesmustbemadewithregardstothefollowing:ingredientssubstitutions,yieldconversionsorportionsize.
o Analyzeworksimplificationtechniquesthataddressimplicationsoffood,timeandenergyforeffectivemiseenplace.
o Followproperprocedureofstandardrecipestoprepareandcombineingredientsusingpropertechnique.
o Applypropercookingorbakingmethodstoexecutearecipe.
SE:73–75,86(activity2),88–91,114–117,144(activity3),147–149,186–189,221,223–224,234(casestudyfollow-up),235(activity4),284–285(activity3),366–371,401–403,419–421,439–441,458–461,482(activity3),484–487,505–507
• Evaluateoutcomeofrecipes.o Analyzetaste,consistency,texture,
appearance,andportionsizeofrecipe.o Providepossiblesolutionstomodify
recipeifneeded.
SE:366–371
PLC9.0Developmenusandexecuterecipesthatmeettheneedsofaspecificcustomer.
Menuplanning PLC9.1Createmenusforvariouspurposestomeettheneedsofcustomers.
• Determinethestyleofdiningthatwillmeettheneedsofcustomer.o Planthemenu
§ Elicitfeedbackfromcustomer§ Revisemenubaseduponcustomerfeedback§ Adjustingredientstomeettheneedsofcustomer
SE:26–41(entirechapterincludingsummary,activities,&examprep)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
SE=StudentEdition 13
§ Adjusttheportionsizetomeettheneedsofcustomer
o Chooserecipestoexecutemenuo Determinethepresentationstyleof
menuitemso Establishhowfoodwillbeserved
• Implementtheproperingredients,toolsandequipmenttoexecuterecipesonmenu.o Followproceduresofrecipesand
implementmiseenplacetoexecuteproperlytimedmenuitems.
o Applythepropercookingmethods,techniquesandbakingmethodstoexecutemenu.
o Platefoodinthepresentationstylethatsuitsthecustomer’sneeds.
SE:30,31,511–515
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018
9.0,cont. Menuplanning,cont.
PLC9.1,cont.• Servefoodtocustomerinatimelymanner.
o Applyprofessionalbehaviorandattitudewheninteractingwiththecustomerandco-workers.
SE:34(essentialskills)
• Evaluatetheoutcomeofmenuo Collectfeedbackfromcustomero Providepossiblesolutionstomodify
menuforfuturereference.
SE:34–37
PLC10.0Integratelegalandethicalprinciplesindailyoperationstomakeinformeddecisionsthatreduceriskandlimitliability.
Legal&Ethics
PLC10.1Analyzelegalandethicalbehaviorsaffectingthedecisionsintheculinaryindustry.
• Evaluatecommonethicalpracticeswithintheculinaryindustrytofosterproperbehaviorsintheworkplace.
SE:n/a
• Examinelegalandethicalbehaviorsintheculinaryindustrythatprotectstheconsumer.
SE:n/a
• Describethepurposeofregulatoryorganizations(i.e.AmericanswithDisabilitiesAct,FoodandDrugAdministration,UnitedStatesDepartmentofAgriculture)inordertomakeappropriatedecisionsrelatingtoclients.
SE:n/a
StandardswerereceiveduponrequestviaemailonJune13,2017fromMichael_Barros/CIB/[email protected],2012.