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12.9999 PERSONAL & CULINARY SERVICES N

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Foundations of Restaurant

Management & Culinary Arts (Level

One) © 2011

Technical ‐ ProStart 0 1 2 3 4 5 6 7 8 9 10 11 12 13 Technical Standards

IBecoming a Foodservice Professional Year One 1 2 3 4 5

Technical Standards

AIntroduction: Preparing for a Successful Career (Duplicated in Year Two)

1Technical Standards

1

State in their own words the importance of service to success in the hospitality industry

1

Technical Standards

SE: 52, 67, 615, 626, 627, 651, 669

2

List the elements of excellent service and give examples

1

Technical Standards

SE: 46‐49, 67, 217‐218, 229‐230, 615, 617, 618‐625,626, 627, 628‐635, 637‐641, 644‐647, 648, 649, 650, 651, 652‐666, 667, 668

3

State the difference between school and workplace environments

1

Technical Standards

SE: 463‐464, 473, 474

4

Develop a list of workplace guidelines

1

Technical Standards

SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 734‐736

5

Identify and give examples of positive work attitudes

1

Technical Standards

SE: 216‐225, 473‐474, 475, 476, 732‐733, 734‐736,

6

Give examples of career opportunities in the foodservice industry

1

Technical Standards

SE: 34‐52, 67, 790‐795, 799*, 800, 802‐803

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One) © 2011

7

Make a list of qualities of successful foodservice employees

1

Technical Standards

SE: 46‐49, 734‐736*, 746, 748, 776, 777‐779, 793‐795

8

Outline a plan for an effective job search

1

Technical Standards

SE: 51, 52, 738‐747, 748, 749, 802

9Given a list of effective cover letter elements, write a cover letter 1

Technical StandardsSE: 744‐745, 747, 748, 749*

10 Demonstrate networking skills 1 Technical Standards SE: 785‐787, 788

11

Compile the best examples of their work into a portfolio

1

Technical Standards

SE:743‐744, 747, 748, 749*

12

Write a resume that lists their skills and competencies

1

Technical Standards

SE: 739‐742, 747, 748, 749*

13

Read and complete a college application form

1

Technical Standards

SE: 752‐755, 757‐758, 803, 808

14Read and complete a job application form 1

Technical StandardsSE: 750‐751, 757, 759

15

List the steps to an effective job interview

1

Technical Standards

SE: 761‐769, 771, 773, 774, 775, 776

16

Explain the follow‐up steps for a job interview

1

Technical Standards

SE: 769‐770, 772, 773, 774, 776

17State their interpretation of a first day on the job 1

Technical StandardsSE: 790‐791, 799

18Outline the steps to resigning a job


SE: 782‐783



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One) © 2011

BUnit One ‐ Chapter 1: Successful Customer Relations 3

Technical Standards

1Recognize and state the importance of customer service to food service


SE: 615, 617‐625, 626, 627, 632, 668, 670

2

List the reasons and the ways to make a positive first impression in the foodservice industry

3

Technical Standards

SE: 619‐620, 626, 627, 628‐629, 669

3

Describe a variety of customers that may have special needs

3

Technical Standards

SE: 621‐624, 625, 626, 670

4

Distinguish between effective and ineffective communication with customers by giving examples

3

Technical Standards

SE: 413‐421, 424‐431, 440, 619‐620, 627, 632, 634, 636‐637, 644‐647, 648, 649, 650, 651

5Explain how customer satisfaction directly affects a restaurant's success


SE: 617‐619, 624, 626, 627, 642‐644, 649, 651

6

Outline the service planning process

3

Technical Standards

SE: 652‐666, 667, 668

CChapter 2: Preparing and Serving Safe Food 2

Technical Standards

1

List reasons why it is important to keep food safe

2

Technical Standards

SE: 71‐72, 73, 74‐77, 93

2Describe good personal hygiene and how it affects food safety


SE: 94‐101, 102, 103

3

List the steps to proper handwashing

2

Technical Standards

SE: 88, 96‐98, 101, 102



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4

Give examples of potentially hazardous foods

2

Technical Standards

SE: 79‐80, 83, 86‐88, 91

5Categorize and describe the micro‐organisms that cause foodborne illnesses 2

Technical StandardsSE: 78, 81‐84, 91, 92, 93

6

Identify and list ways chemical and physical hazards can contaminate food

2

Technical Standards

SE: 84‐86, 92, 9399‐100

7

Distinguish between situations in which contamination and cross‐contamination occur

2

Technical Standards

SE: 104‐105, 112‐113, 121

8List the conditions under which bacteria multiply rapidly and use the letters FAT‐TOM 2

Technical StandardsSE: 78, 91

9

Explain how time and temperature guidelines can reduce growth of micro‐organisms

2

Technical Standards

SE: 78, 79, 81‐82, 91, 115

10Define the food temperature danger zone and list temperatures that fall within that zone 2


11Differentiate among types of thermometers and demonstrate how to use them 2


12

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

2

Technical Standards

SE: 126, 127‐132, 133, 134

13

Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment 2

Technical Standards

SE: 108‐120, 121‐123, 124, 125

14Compare different types of storage areas found in a foodservice operation


SE: 111‐112, 125



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One) © 2011

15Define the difference between clean and sanitary 2

Technical StandardsSE: 135

16State procedures for cleaning and sanitizing tools and equipment


SE: 136‐142

D Chapter 3: Preventing Accidents and Injuries 2

Technical Standards

1State who is legally responsible for providing a safe environment and ensuring safe practices 2


2

Define the role of Occupational Safety and Health Administration (OSHA) regulations

2

Technical Standards

SE: 158‐163, 171, 209

3State in their own words the Hazard Communication Standard requirements for employers 2


4Identify electrical hazards that contribute to accidental fires


SE: 174‐176, 196

5

Classify different types of fires and fire extinguishers

2

Technical Standards

SE:176‐177, 179, 196, 197, 198

6

Outline proper actions to take in the event of a fire at a foodservice operation

2

Technical Standards

SE: 167, 169‐171, 182‐183*, 196, 197

7

Describe the ways to prevent burns

2

Technical Standards

SE: 178, 183‐186, 197

8

List hazards that contribute to injury due to slips, trips, or falls

2

Technical Standards

SE: 186‐188, 197, 198

9Outline proper procedures for cleaning up spills on floors


SE: 188, 196



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One) © 2011

D Chapter 3: Preventing Accidents and Injuries 2

Technical Standards

10Demonstrate how to safely use ladders


SE: 188‐190

11Demonstrate proper lifting and carrying procedures to avoid injury


SE: 190‐193, 197, 198

12Locate and list hazards that can cause cuts 2

Technical StandardsSE: 193‐194

13

Demonstrate correct and safe use of knives

2

Technical Standards

SE: 194‐195, 196, 301

14List safe driving techniques


15

Outline basic first aid concepts and procedures

2

Technical Standards

SE: 199‐204, 205, 206, 209

16

Explain the importance of the general safety audit

2

Technical Standards

SE: 163‐164, 171, 172, 173

17

Explain the importance of completing standard reports for any accident or illness at the operation

2

Technical Standards

SE: 158‐160, 167‐168, 171, 172, 200, 811‐813

18

List ways to use protective clothing and equipment to prevent injuries

2

Technical Standards

SE: 165‐167, 171, 209

E Unit Two ‐ Chapter 4: Kitchen Basics 2 Technical Standards

1

Identify the components and functions of a standardized recipe

2

Technical Standards

SE: 234, 245‐246, 259



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2

Convert recipes to yield smaller and larger quantities

2

Technical Standards

SE: 247‐249, 260, 261, 262, 264

3

Describe the use of common liquid and dry measure tools

2

Technical Standards

SE: 249‐254, 263‐264, 283‐384

4

Explain the difference between customary and metric units of measure

2

Technical Standards

SE: 241‐244, 260, 261

5

Apply effective mise en place through practice

2

Technical Standards

SE: 246, 302‐307, 313‐316, 317, 326, 328

6

Identify different functions of several types of knives and demonstrate their proper uses

2

Technical Standards

SE: 274‐280, 300, 304‐306, 312, 318

7

List common spices and herbs and describe their uses

2

Technical Standards

SE: 307‐311, 313, 317, 318

8

Describe and demonstrate several basic prepreparation techniques, including clarifying butter, separating eggs, whipping egg whites, and making parchment liners

2

Technical Standards

SE: 311, 313‐316, 362

9

Describe dry‐heat cooking methods and list the foods to which they are suited

2

Technical Standards

SE: 321‐330, 342, 343, 344, 362‐363

10

Describe moist‐heat cooking methods and list the foods to which they are suited

2

Technical Standards

SE: 331‐334, 342, 343, 344, 362‐363



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One) © 2011

11

Describe combination cooking methods and list the foods to which they are suited

2

Technical Standards

SE: 334‐337, 342, 343, 344, 363

F Chapter 5: Foodservice Equipment 2 Technical Standards

1Demonstrate how to use scales and carts to receive food and supplies


SE: 272

2

Demonstrate measuring and portioning foods using ladles, measuring cups and spoons, scales, and scoops

2

Technical Standards

SE: 283‐284, 300

3

Demonstrate how to properly sharpen and use different types of knives

2

Technical Standards

SE: 278‐280, 300, 301

4Give examples of preparing foods using pots and pans


SE: 285‐288

5Explain how to store food and supplies properly on shelves and in refrigerators and freezers 2


6Demonstrate how to cut and mix foods using standard kitchen equipment


SE: 288‐291

7

Compare and contrast cooking foods using various types of steamers, broilers, griddle, grills, ranges, fryers, and ovens

2

Technical Standards

SE: 291‐296, 300, 301, 321‐330, 331‐334, 338‐339, 344

8Outline how to hold and serve food and beverages using kitchen equipment


SE: 296‐298

9Compare and contrast the features of dishwashing machines


SE: 140‐141 , 186

10

Outline the order in which food and supplies flow through a food service

2

Technical Standards

SE: 104‐120, 121‐123, 124, 125



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One) © 2011

11

Demonstrate proper cleaning and sanitizing of foodservice equipment and utensils

2

Technical Standards

SE:138‐140, 143, 145, 146, 288‐291, 296

G Chapter 6: Nutrition 2 Technical Standards

1

Characterize the roles of carbohydrates, hormones, fiber, starch, and fats in people's diets and identify foods that contain these nutrients

2

Technical Standards

SE: 115, 349‐350, 356, 555, 692, 700, 714, 725

2Describe cholesterol and list foods in which it is found


SE: 349

3

Characterize the roles of proteins, water, vitamins, and minerals in people's diets and identify foods that contain these nutrients

2

Technical Standards

SE: 125, 339, 346‐347, 355‐357, 555, 724

4Differentiate between complete and incomplete proteins


5

Use Recommended Dietary Allowances (RDAs) and the Food Guide Pyramid to plan meals

2

Technical Standards

SE: 345‐354, 358, 359, 360

6Describe a healthy diet


SE: 345‐346, 358

7Interpret information on a nutrition label


SE: 355‐357, 358

8Identify recipes that preserve nutrients in quantity cooking


SE: 353

9

Suggest ways to make recipes more healthful

2

Technical Standards

SE: 338, 347‐348, 359, 377, 403, 677



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10

Suggest healthful substitutes for high‐fat ingredients

2

Technical Standards

SE: 347‐348, 350, 360, 381, 405

HUnit Three ‐ Chapter 7: Breakfast Foods and Sandwiches 4

Technical Standards

1Explain and demonstrate how to keep milk products safe and sanitary


SE: 111‐112, 122

2Differentiate between butter and margarine by listing the characteristics of each 4

Technical Standards

3List the characteristics of ice cream


4Distinguish among several different types of cheeses and give examples of each 4

Technical Standards

5List the characteristics of eggs and include size and grade


6

Prepare and serve eggs using a variety of cooking methods

4

Technical Standards

SE: 313‐315, 316, 331, 362, 383

7

Describe the ways to keep eggs and egg products safe and sanitary

4

Technical Standards

SE: 109, 111‐112, 115, 122

HUnit Three ‐ Chapter 7: Breakfast Foods and Sandwiches 4

Technical Standards

8Prepare pancakes, crêpes, waffles, and French toast


9Prepare ham, hash, grits, cold cereals, oatmeal, and sausage


10Prepare coffee, tea, and cocoa




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11

Give examples of different types of sandwiches, including simple hot, open‐faced, hors d'oeuvres, grilled, deep‐fried, and simple cold 4

Technical Standards

12Explain the roles of the three components of a sandwich: bread, spread, and filling 4

Technical Standards

13Develop a list of sanitation procedures for preparing sandwiches


14List the necessary tools and equipment to make sandwiches at a sandwich station 4

Technical Standards

15Prepare common sandwich spreads and fillings


16Demonstrate preparation of several types of sandwiches


I Chapter 8: Working with People 3 Technical Standards

1

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

3

Technical Standards

SE: 465‐472, 475, 476, 530

2List and demonstrate effective legal interviewing skills


SE: 500‐513, 519

3State the importance of having new‐employee orientation 3


4Describe common elements of orientation programs


SE: 515‐518

5

Summarize and discuss effective group and on‐the‐job training

3

Technical Standards

SE: 515, 523‐528, 533, 534, 535, 670

6List and apply effective techniques used in performance evaluations 3

Technical StandardsSE: 528‐531, 533, 534, 535

J Chapter 9: Salads and Garnishes 4 Technical Standards



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1

Identify and describe the various ingredients used to make salads

4

Technical Standards

SE: 572, 574, 576, 567, ‐577, 578, 604, 693‐696, 699, 701‐704, 709, 710

2Demonstrate designing attractive salads


3Classify and compare types of salads served at different points in the meal


SE: 604

4Demonstrate appropriate methods to clean salad greens 4


5Design a procedure to prepare and store salads properly


6Differentiate between various oils and vinegars


7Demonstrate the preparation of a vinaigrette


8List the ingredients of and prepare an emulsified salad dressing


9Select ingredients to prepare mayonnaise


10Match dressings to salad green and other ingredients


11Give examples of ingredients used to make dips


SE: 573

12Choose the ingredients and prepare several dips




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13

Give an example of a garnish

4

Technical Standards

SE: 340‐341,342, 564, 567, 579, 580

14

Describe and prepare ingredients commonly used as garnishes

4

Technical Standards

SE: 340‐341, 564‐565, 567

15

Demonstrate garnishing plates

4

Technical Standards

SE: 340‐341, 342, 564, 567

16

Demonstrate the preparation of toppings for soups

4

Technical Standards

SE: 394, 396, 399, 409, 659

KUnit Four Chapter ‐ 10: Business Math


1

Given a list of numbers, add, subtract, multiply, and divide using basic math operations

5

Technical Standards

SE: 234‐‐238, 259, 260, 261, 262

2Given a list of fractions, decimals, whole numbers, and percents‐add, subtract, multiply and divide 5


3Convert recipes from original yield to desired yield using conversion factors


SE: 245‐249, 260

4Given a problem, approximate recipe yields


SE: 262

5

Given a set of numbers, convert between customary and metric units of measure

5

Technical Standards

SE: 241‐244, 260, 261

6

Given a problem, calculate as purchased (AP) and edible portion (EP) amounts

5

Technical Standards

SE: 254‐257, 260, 261, 262



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7

Given an example, calculate standard recipe cost and cost per serving

5

Technical Standards

SE: 258‐259, 260, 261, 264

8

Describe and give examples of controllable costs, fixed costs, and variable costs, related to food and labor

5

Technical Standards

9Given a set of numbers, calculate depreciation 5

Technical Standards

10Differentiate between the two categories of food purchase: perishable and nonperishable 5


11

Outline and follow basic receiving procedures

5

Technical Standards

SE: 89‐90, 92, 93, 108‐109*, 126‐132, 133

12State the appropriate storage guidelines and temperatures for different perishable foods 5


13

Outline proper techniques for portion control, including standard portion size, standardized recipe, and standard portion cost 5

Technical Standards

SE: 245‐249

14

Forecast sales by analyzing and evaluating sales histories, popularity indices, and production sheets

5

Technical Standards

15

List factors contributing to labor costs, such as employee turnover, business volume, and quality and quantity standards 5

Technical Standards

L Chapter 11: Fruits and Vegetables 4 Technical Standards

1

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

4

Technical Standards

SE: 571‐590, 604, 605, 607, 608, 611, 612



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2

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

4

Technical Standards

SE: 546‐555, 558‐567, 568, 570, 607, 608, 613

3

List and explain the USDA quality grades for fresh fruits and vegetables

4

Technical Standards

SE: 556, 568, 569, 584

4

Demonstrate the procedures for properly storing ripe fruits, vegetables, roots, and tubers

4

Technical Standards

SE: 557, 584‐585, 603

5

Summarize ways to prevent fruits and vegetables from spoiling too quickly

4

Technical Standards

SE: 557, 584‐585, 568, 604, 605

6Match and cook vegetables to appropriate methods


SE: 590‐601, 602

7Match and cook fruits to appropriate methods


SE: 560‐567, 604

8Explain how to prevent enzymatic browning of fruits


SE:561‐562, 568, 569

M Chapter 12: Controlling Foodservice Costs 5

Technical Standards

1

Analyze the relationship between cost and sales to determine food cost percentage

5

Technical Standards

SE: 258‐259, 260, 264

2List the four steps in the process to control food costs


3Calculate projected revenue, average cover, and find revenue level




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4

Perform math computations to define cost/volume/profit relationships

5

Technical Standards

SE: 258‐259, 260, 264

5Calculate the average sales per customer


6Calculate total sales, including tax and tip 5

Technical Standards

7Balance cash register receipts and find actual receipts


8Determine dollar value of inventory


9Analyze five ways to determine closing inventory by performing math calculations 5

Technical Standards

10Determine daily and monthly food cost


11Determine standard portion cost


SE: 248, 258‐259, 260, 264

12Determine selling prices using the food cost percentage method


13Determine selling prices using the average check method 5

Technical Standards

14Determine selling prices using the contribution margin method


15Determine selling prices using the straight mark‐up pricing method 5

Technical Standards

IIBecoming a Foodservice Professional Year Two 1 6 7 8 9 10 11

Technical Standards

AIntroduction: Preparing for a Successful Career (Duplicate of Year One)




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One) © 2011

1

State in their own words the importance of service to success in the hospitality industry

1

Technical Standards

SE: 52, 67, 615, 626, 627, 651, 669

2

List the elements of excellent service and give examples

1

Technical Standards

SE: 46‐49, 67, 217‐218, 229‐230, 615, 617, 618‐625,626, 627, 628‐635, 637‐641, 644‐647, 648, 649, 650, 651, 652‐666, 667, 668

3

State the difference between school and workplace environments

1

Technical Standards

SE: 463‐464, 473, 474

4

Develop a list of workplace guidelines

1

Technical Standards

SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 734‐736

5

Identify and give examples of positive work attitudes

1

Technical Standards

SE: 216‐225, 473‐474, 475, 476, 732‐733, 734‐736,

6

Give examples of career opportunities in the foodservice industry

1

Technical Standards

SE: 34‐52, 67, 790‐795, 799*, 800, 802‐803

7

Make a list of qualities of successful foodservice employees

1

Technical Standards

SE: 46‐49, 734‐736*, 746, 748, 776, 777‐779, 793‐795



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8

Outline a plan for an effective job search

1

Technical Standards

SE: 51, 52, 738‐747, 748, 749, 802

9Given a list of effective cover letter elements, write a cover letter 1

Technical Standards744‐745, 747, 748, 749*

10 Demonstrate networking skills 1 Technical Standards SE: 786‐787, 788

11

Compile the best examples of their work into a portfolio

1

Technical Standards

SE:743‐744, 747, 748, 749*

12

Write a resume that lists their skills and competencies

1

Technical Standards

SE: 739‐742, 747, 748, 749*

13

Read and complete a college application form

1

Technical Standards

SE: 752‐755, 757‐758, 803, 808

14Read and complete a job application form 1

Technical StandardsSE: 750‐751, 757, 759

15

List the steps to an effective job interview

1

Technical Standards

SE: 761‐769, 771, 773, 774, 775, 776

16

Explain the follow‐up steps for a job interview

1

Technical Standards

SE: 769‐770, 772, 773, 774, 776

17State their interpretation of a first day on the job 1


18Outline the steps to resigning a job


SE: 782‐783

BUnit One ‐ Chapter 1: The History of Food Service 11

Technical Standards

1Trace the history of the foodservice industry and explain its relationship to world history 11

Technical StandardsSE: 14‐27, 30‐31, 32, 33



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2List famous chefs from history and note their major accomplishments


SE: 1, 24, 28

3Identify global cultures and traditions related to food


SE: 14‐18, 21, 23, 24

4Outline the growth of food service throughout the history of the United States 11


5List historical entrepreneurs who influenced food service in the United States 11


6

List current trends in society and explain how they influence the foodservice industry

11

Technical Standards

SE: 26‐27, 29, 30, 31, 32, 33, 67*

7Categorize and differentiate the segments of the foodservice industry


SE: 7‐12, 30‐31

8Categorize and list the many career opportunities available in the foodservice industry 11


9

Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry 11

Technical Standards

SE: 30, 67, 62

C Chapter 2: Potatoes and Grains 9 Technical Standards

1

Outline methods to select, receive, and store potatoes and grains

9

Technical Standards

SE: 681, 682, 689, 697, 704, 709, 710

2

Distinguish between various forms of wheat

9

Technical Standards

SE: 701‐702, 706, 724

3

Identify and describe different types of potato

9

Technical Standards

SE: 580, 678‐680, 689, 690, 691



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4

Using a variety of recipes and cooking techniques, prepare potatoes

9

Technical Standards

SE: 683‐688, 689, 690

5

Identify and describe different types of grains and legumes

9

Technical Standards

SE: 692‐696, 700‐704, 710

6

Using a variety of recipes and cooking techniques, prepare grains and legumes

9

Technical Standards

SE: 698‐699, 705‐708, 709

7

Identify and describe different types of pasta

9

Technical Standards

SE: 711‐714, 715, 716, 720, 721, 722

8

Using a variety of recipes and cooking techniques, prepare pasta

9

Technical Standards

SE: 711, 714, 715‐720, 721

D Chapter 3: The Lodging Industry 6 Technical Standards

1Trace and explain the earliest types of lodging establishments in America


SE: 19, 21, 26, 31

2

Give an overview of career opportunities in the lodging industry

6

Technical Standards

SE: 61, 63, 795‐796, 798, 799, 800

3Describe the differences between leisure and business travelers


SE: 53‐56, 63, 64

4List the characteristic types of lodging operations


SE: 56‐59, 63, 64

5

List and discuss elements that differentiate one lodging establishment from another

6

Technical Standards

SE: 56‐59, 63, 64, 65, 67



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6

Identify national organizations that rate commercial lodging establishments, and list factors used in making their rating judgments

6

Technical Standards

SE: 60‐61, 63, 64, 65

7List several different services offered by lodging operators


SE: 54‐59, 63, 64, 67

8

Identify career opportunities in the hospitality industry and list the qualifications commonly sought by hospitality employers

6

Technical Standards

SE: 46‐49, 51, 61, 793‐796, 798, 799, 800

9List and describe activities associated with front office operation


SE: 61, 63

10List and describe tasks performed by the housekeeping department


SE: 795

11List and describe duties performed by the engineering and facilities maintenance department 6


12Compare and contrast the different property management systems used for front office and reservations 6


13Describe the use of forecasting and overbooking in reservations management 6


14Given a set of numbers, calculate room rates using the Hubbart formula


EUnit Two ‐ Chapter 4: The Art of Service


1

Demonstrate the similarities and differences between American, French, English, Russian, and self‐service styles

8

Technical Standards

SE: 652‐653, 666, 667, 668

2Describe and demonstrate tableside preparations such as carving meats and slicing desserts 8




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3Describe traditional service staff, and list the duties and responsibilities of each 8


4

Identify the types of dining utensils: knives, forks, spoons, glasses, and china, and explain specific uses for each

8

Technical Standards

SE: 655‐660

5

Identify various server tools and the correct way to stock a service station

8

Technical Standards

SE: 663‐665, 666, 667

6Demonstrate setting and clearing items properly


SE:653, 655, 665

7

Dramatize ways of describing and recommending menu items to guests

8

Technical Standards

SE: 636‐637, 645, 650, 651, 670

8Dramatize methods of effectively resolving customer complaints


SE: 92, 644‐647, 651

F Chapter 5: Desserts and Baked Goods


1Identify and use common ingredients in baking


SE: 566‐567

2

Identify and describe types and roles of strengtheners, shortenings, sweeteners, flavorings, leaveners, and thickeners 10

Technical Standards

3Calculate ingredient weights using baker's percentages


4

Convert recipes to a new yield

10

Technical Standards

SE: 247‐249, 260, 262

5Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples 10

Technical Standards



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6Proof bake shop items


7Mix yeast dough using the straight mix method


8Prepare and compare yeast breads


9Prepare different types of quick breads and cake batters


10Identify the main functions of icings and determine which are best suited for different baked goods 10

Technical Standards

11Prepare and describe steamed puddings and dessert soufflés 10

Technical Standards

12Prepare pie dough using the 3‐2‐1 method


13State in their own words the procedure for baking blind


14Describe roll‐in dough, phyllo dough, and pâte à choux


F Chapter 5: Desserts and Baked Goods


15Prepare cookies using various makeup methods


16Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder 10

Technical Standards

17Demonstrate how to store chocolate properly


18State in their own words how to temper chocolate




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19

Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts

10

Technical Standards

20

List the steps used to prepare poached fruits and tortes

10

Technical Standards

SE: 331‐332, 561‐563

G Chapter 6: Marketing and the Menu 11 Technical Standards

1Define à la carte, table d'hote, California, du jour, and cycle menus


2Organize the information on a menu


SE: 607

3Write and lay out a menu


SE: 607

4Use sales information to analyze how menu items are selling


5

Distinguish among and discuss basic marketing concepts such as product‐service mix, marketing mix, and market trends 11

Technical Standards

6Outline the components of a marketing plan


SE: 93

7Identify and collect local area or market segment information


SE: 642‐643, 650

8Describe how markets are commonly segmented


9State predictions of market demand by forecasting


10Create and write a restaurant promotion


SE: 93



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11Define public relations


HUnit Three ‐ Chapter 7: Purchasing and Inventory Control 7

Technical Standards

1Explain the relationship between primary and intermediary sources and retailers 7

Technical Standards

2Explain the differences between formal and informal buying and the formal bidding process 7

Technical Standards

3List factors that affect food prices


4Based on inventory information, write an order sheet for items to be purchased 7

Technical Standards

5Write purchase specifications and purchase orders for items to be purchased 7

Technical Standards

6Explain how production records influence purchasing decisions


7List the criteria for selecting appropriate suppliers


8List proper receiving procedures


SE: 108‐110, 122

9

State the proper storage procedures for various foods and beverages

7

Technical Standards

SE: 111‐113, 122, 125, 557, 568, 584‐585, 603, 681, 682, 689, 697, 704, 709, 710

10State the difference between the perpetual and physical inventory methods 7

Technical Standards



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11

List quality standards used in purchasing produce, convenience and processed foods, and dairy products

7

Technical Standards

SE:108, 555‐556, 568, 569, 582‐584

12List quality standards used in purchasing eggs, poultry, fish, and meat


SE: 108‐111, 122

I Chapter 8: Meat, Poultry, and Seafood


1Outline the federal grading systems for meat


SE: 110

2Distinguish among and describe the various forms of meat


3Demonstrate proper procedures for purchasing, storing, and fabricating meat 9


4Match various cooking methods with different forms of meat 9

Technical StandardsSE: 321‐326, 334‐338, 344

5Identify and describe different types of charcuterie


6Outline the federal grading systems for poultry


7Distinguish among and describe the various forms of poultry


8Demonstrate proper procedures for purchasing, storing, and fabricating poultry 9

Technical Standards

9Match various cooking methods with different forms of poultry


10Outline the federal grading systems for fish and seafood




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11Distinguish among and describe the various forms of fish and seafood


12Demonstrate proper procedures for purchasing, storing, and fabricating fish and seafood 9


13Match various cooking methods with different forms of fish and seafood


J Chapter 9: Standard Accounting Practices 7

Technical Standards

1

Given a set of figures, apply basic accounting principles to common foodservice scenarios

7

Technical Standards

SE: 258‐259, 260, 264

2Given a set of figures, practice double‐entry accounting


3Read and highlight important concepts on income statements and balance sheets 7

Technical Standards

4

Given a set of figures, calculate cost of sales using opening and closing inventory figures

7

Technical Standards

SE: 258‐259, 260, 264

5Figure assets, liabilities, and owners' equity using balance sheet equations


KUnit Four ‐ Chapter 10: Stocks, Soups, and Sauces 9

Technical Standards

1Identify the four essential parts of stock and the proper ingredients for each


SE: 369‐370, 378, 380, 381

2List and explain the various types of stock and their ingredients


SE: 371‐372, 378, 380, 381

3Demonstrate three methods for preparing bones for stock


SE: 372‐373, 379, 380, 381



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KUnit Four ‐ Chapter 10: Stocks, Soups, and Sauces 9

Technical Standards

4Prepare the ingredients for and cook several kinds of stocks 9


5 List the ways to cool stock properly 9 Technical Standards SE: 375‐376, 380

6Identify the two basic kinds of soups and give examples of each


SE: 393‐394, 401, 402

7Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups 9

Technical Standards394‐401, 402

8State in their own words the steps in the preparation of several kinds of soups 9


9Identify the grand sauces and describe other sauces made from them


SE: 382‐384, 391, 392

10List the proper ingredients for sauces


SE: 384‐387, 392

11Prepare several kinds of sauces


SE: 387‐389, 392

12Match sauces to appropriate foods


SE: 390, 391, 392

L Chapter 11: Tourism and the Retail Industry 6

Technical Standards

1

Explain the role of tourism in the hospitality industry

6

Technical Standards

SE: 8‐9, 12‐13, 37‐44, 46, 49, 51, 53‐61, 63, 64, 65, 796‐797, 798

2

Categorize the types of businesses that make up the tourism industry

6

Technical Standards

SE: 12‐13, 37‐44, 46, 49, 56‐59, 63, 64, 796‐797, 798, 800

3List and discuss reasons why people travel


SE: 53‐56



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4Identify and list area events and why they have a positive economic impact


SE: 8‐9, 37‐44

5List services of state and national parks


SE: 39, 797

6Describe the differences among primitive, transient, and vacation camping 6

Technical Standards

7List the reasons why theme parks are important to the hospitality and travel industries 6


8Outline the processes and special circumstances involved in international travel 6


9List the advantages and disadvantages of travel by airplane, car, train, bus, and cruise ship 6


10Identify career opportunities offered by travel and tourism


SE: 796‐797, 800

11Compare the roles of a travel agent and a tour guide


SE: 796, 797

12

Outline the work done by concierges, state and local tourist offices, corporate travel offices, and convention and meeting planners 6

Technical Standards

SE: 796, 797,

13List and describe required customer service skills in the travel industry


SE: 796‐797

14Describe the differences among specialty stores, department stores, and other types of stores 6


M Chapter 12: Communicating with Customers 8

Technical Standards

1Give examples of ways to respond to and resolve customer complaints


SE: 92, 644‐647,649, 651



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2

List and demonstrate the skills of effective writing

8

Technical Standards

SE: 432‐439, 440, 441, 442

3

Model proper and courteous telephone skills through demonstration

8

Technical Standards

SE: 429‐432, 440, 457, 647

4

State guidelines for communicating effectively during and after a crisis

8

Technical Standards

SE: 92, 167‐171, 172, 469‐472, 640, 648, 650, 811‐813

5

List and demonstrate effective listening and speaking skills

8

Technical Standards

SE: 424‐432, 441, 442, 443‐452, 453, 454, 455, 456‐457

6

List and give examples of innovative ways to attract and keep customers

8

Technical Standards

SE: 93, 618‐621, 627, 650, 651

7

Point out menu items and demonstrate suggestive selling techniques

8

Technical Standards

SE: 636‐637, 645, 650, 651, 670

Technical ‐ ServSafe Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post Technical Standards

I Unit 1 The Sanitation Challenge 12 Technical StandardsA Section 1 Providing Safe Food 12 Technical Standards

1 The Dangers of Foodborne Illness


SE: 74‐77, 78, 81‐84, 91, 92, 93, 811‐813

2

Preventing Foodborne Illness

12

Technical Standards

SE: 72, 73, 74‐77, 91, 95‐99



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3 How Food Becomes Unsafe


SE: 77, 94‐95

4 The Keys to Food Safety


SE: 78, 81, 93

B Section 2 The Microworld 12 Technical Standards

1 Microbial Contaminants


SE: 78‐81

2 Classifying Foodborne Illnesses


SE: 78, 82, 02

3 Bacteria


SE: 81‐82

4 Viruses


SE: 81

5 Parasites


SE: 82

6 Fungi


SE: 82‐83

CSection 3 Contamination, Food Allergens, and Foodborne Illness 12

Technical Standards

1 Biological Contamination


SE: 78‐84

2 Chemical Contamination


SE: 84‐85, 91

3 Physical Contamination


SE: 85

4 The Deliberate Contamination of Food


SE: 86, 205



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5 Food Allergens


SE: 86‐88, 91, 92

D Section 4 The Safe Food Handler 12 Technical Standards

1

How Foodhandlers Can Contaminate Food

12

Technical Standards

SE: 71‐74, 77, 94‐95, 100

2 Diseases Not Transmitted through Food


SE: 81, 99

3

Components of a Good Personal Hygiene Program

12

Technical Standards

SE: 95‐99, 101, 102, 103

4 Management's Role in a Personal Hygiene Program


SE: 72, 99‐100, 103

IIUnit 2 The Flow of Food through the Operation 12

Technical Standards

ASection 5 The Flow of Food: An Introduction 12

Technical Standards

1 Preventing Cross‐Contamination


SE: 105, 112‐113, 121, 327

2

Time and Temperature Control

12

Technical Standards

SE: 78‐81, 91, 105‐108, 109, 327

3

Monitoring Time and Temperature

12

Technical Standards

SE: 78‐81, 109, 116‐118, 327

BSection 6 The Flow of Food: Purchasing and Receiving 12

Technical Standards

1 General Purchasing and Receiving Principles


SE: 108‐109



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2 Receiving and Inspecting Food


SE: 109‐111, 122

CSection 7 The Flow of Food: Storage


1 General Storage Guidelines


SE: 111‐113, 122

2 Refrigerated Storage


SE: 111‐113, 122

3 Frozen Storage


SE: 111‐112

4 Dry Storage 12 Technical Standards SE: 111‐112

5

Storing Specific Food

12

Technical Standards

SE: 112, 122, 125, 557, 568, 584‐585, 603, 681, 682, 689, 697, 704, 709, 710

DSection 8 The Flow of Food: Preparation 12

Technical Standards

1 Thawing Food Properly


SE: 113

2

Preparing Specific Food

12

Technical Standards

SE: 114, 115, 372‐373, 379, 380, 381, 387‐389, 392‐401, 683‐688, 689, 690

3

Cooking Food

12

Technical Standards

SE: 114‐115, 122‐123

4

Storing Cooked Food

12

Technical Standards

SE: 117‐118, 119, 123



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5 Reheating Food


SE: 118‐119, 123

ESection 9 The Flow of Food: Service


1 General Rules for Holding Food


SE: 116‐117, 123

2 Serving Food Safely


SE: 120, 621

3 Off‐Site Service


SE: 119‐120, 123

FSection 10 Food Safety Management Systems 12

Technical Standards

1 Prerequisite Food Safety Programs


SE: 73, 76

2 Active Managerial Control


SE: 126, 133

3 Hazard Analysis Critical Control Point (HACCP)


SE: 126‐132, 134

4

Crisis Management

12

Technical Standards

SE: 199‐200, 202‐204, 205, 206, 207, 209, 93, 811‐813

IIIUnit 3 Sanitary Facilities and Pest Management 12

Technical Standards

ASection 11 Sanitary Facilities and Pest Management 12

Technical Standards

1

Sanitary Facilities and Equipment

12

Technical Standards

SE: 135‐142, 143, 145, 146, 147



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2

Designing a Sanitary Establishment

12

Technical Standards

SE: 135‐136, 142, 143, 146, 147

3 Materials for Interior Construction


SE: 141, 144, 147

4 Considerations for Specific Areas of the Facility


SE: 141, 142‐145

5 Sanitation Standards for Equipment


SE: 141, 143, 145

6

Installing and Maintaining Kitchen Equipment

12

Technical Standards

SE: 135‐136, 141‐142

7

Utilities

12

Technical Standards

SE: 138‐140, 144‐145

8

Cleaning and Sanitizing

12

Technical Standards

SE: 135‐142, 145, 146, 147,

9 Cleaning Agents


SE: 137‐138

10 Sanitizing


SE: 138‐141, 145

11

Machine Dishwashing

12

Technical Standards

SE: 137, 139, 140‐141, 146

12 Cleaning and Sanitizing in a Three‐Compartment Sink 12


13

Cleaning and Sanitizing Equipment

12

Technical Standards

SE: 136, 138‐139, 146



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14 Cleaning and Sanitizing the Premises


SE: 135‐136, 143

15 Tools for Cleaning


SE: 139‐141, 143

16

Storing Utensils, Tableware, and Equipment

12

Technical Standards

SE: 663‐664, 666, 667

17 Using Hazardous Materials


SE: 137, 138‐139

18

Developing a Cleaning Program

12

Technical Standards

SE: 142, 143, 145, 146, 147

19 Integrated Pest Management (IPM)


SE: 142, 144‐145, 147

20 The Integrated Pest Management (IPM) Program 12

Technical StandardsSE: 142, 144‐145, 147

21 Denying Pests Access to the Establishment 12

Technical StandardsSE: 144, 147, 149

22 Denying Pests Food and Shelter 12 Technical Standards SE: 144‐145, 147

23

Identifying Pests

12

Technical Standards

SE: 142, 144, 815‐817

24 Working with a Pest Control Operator (PCO)


SE: 144, 815

25 Using and Storing Pesticides


SE: 145

BSection 12 Food Safety Regulation and Standards 12

Technical Standards

1 Government Regulatory System for Food


SE: 89‐90, 91



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2 The FDA Food Code


SE: 89, 91

3 The Inspection Process


SE: 90, 149

4 Self Inspection


SE: 90

CSection 13 Employee Food Safety Training 12

Technical Standards

1

Initial and Ongoing Employee Training

12

Technical Standards

SE: 133, 180, 199‐204, 206, 207, 513‐520, 521, 523‐528, 533, 534, 535, 536, 537‐538, 637, 670, 784, 794

2

Delivering Training

12

Technical Standards

SE: 513‐520, 521, 524‐528, 534, 535

3

Training Follow Up

12

Technical Standards

SE: 528‐531, 534, 535, 784

4

Food Safety Certification

12

Technical Standards

SE: 73, 89‐90, 91, 92, 741, 784

RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post

IETHICS AND LEGAL RESPONSIBILITIES

3 8Pathway Standards



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A

Examine and review ethical and legal responsibilities as they relate to guests, employees and conduct within the establishment to maintain high industry standards.

1.00 8

Pathway Standards

1

Examine all comments and suggestions from the customer service area to formulate improvements and ensure guests satisfaction.

1.10 8

Pathway Standards

a

Detail ways to achieve high rate of positive comments.

1.11 8

Pathway Standards

SE: 619‐623, 624‐625, 626, 627, 628‐632

b

Get regular feedback from guests and staff.

1.12 8

Pathway Standards

SE: 445, 448‐452, 454, 450, 454, 642‐643, 649

2

Achieve an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues. 1.20 3

Pathway Standards

a

Demonstrate understanding of legal interviewing processes.

1.21 3

Pathway Standards

SE: 503‐510, 521, 522

b

Outline how harassment and stereotyping can create an unhealthy work environment.

1.22 3

Pathway Standards

SE: 463‐466, 469‐472, 476, 477

c

Define legal and ethical responsibilities for safety procedures.

1.23 3

Pathway Standards

SE: 156‐171, 172, 173, 468, 489‐492, 498, 538



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d

Interpret workman's compensation requirements and forms.

1.24 3Pathway Standards

3

Interpret ethical and legal guidelines relating to job performance to solve legal or ethical issues.

1.30 3

Pathway Standards

a

Identify ethical and legal situations which occur in the workplace.

1.31 3

Pathway Standards

SE: 463‐472, 477, 489‐492, 496, 498, 511‐513, 522

b

Relate appropriate response to legal/ethical infractions in the workplace.

1.32 3

Pathway Standards

SE: 158‐160, 171, 167‐168, 172, 173, 468, 471‐472, 475, 477, 499

IISAFETY, HEALTH, AND ENVIRONMENTAL 2 12

Pathway Standards

A

Review all safety & sanitation procedures applicable to the work area & supervise staff in proper sanitation behavior. 1.00 2 12

Pathway Standards

1Examine sanitation procedures to ensure facility is in compliance with health codes. 1.10 2

Pathway Standards

a

Identify electric and mechanical hazards.


SE: 174‐176, 178

b

Classify different types of fires and how to contain them.

1.12 2

Pathway Standards

SE:176‐177, 179, 196, 198

c

Identify proper fire evacuation procedures.

1.13 2

Pathway Standards

SE: 167, 169‐171, 172, 173, 182, 209



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d

Explain the safe use of ladders.


SE: 188‐190

e

Detail proper lifting and carrying procedures.

1.15 2

Pathway Standards

SE: 190‐193, 197, 198


Pathway Standards

a

Outline compliance requirements of sanitation and health inspections.

1.21 12

Pathway Standards

SE: 89‐90, 91, 92, 143

b

Show exemplary appearance and hygiene.

1.22 12

Pathway Standards

SE: 94‐101, 102, 103, 621

c

Illustrate correct use of knives and kitchen equipment.

1.23 12

Pathway Standards

SE: 194‐195, 196, 278‐280, 300, 585‐590

d

Use protective gloves and clothing.


SE: 165‐167, 171

e

Illustrate correct food handling and production techniques.

1.25 12

Pathway Standards

SE: 104‐123, 124, 125, 143, 272‐273, 663

III SYSTEMS 2 4 8 12 Pathway Standards

AExamine the company's standard operating procedures to determine the criteria for food preparation. 1.00 2 4 8 12

Pathway Standards

1Implement set of Operating Procedures to comply with company requirements. 1.10 12

Pathway Standards

bDetail operating procedures for food quality. 1.12 12

Pathway StandardsSE: 363, 556



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c

Detail operating procedures for food presentation.

1.13 12

Pathway Standards

SE: 443‐444, 654‐655, 666, 667, 668, 670

2

Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. 1.20 4

Pathway Standards

aShow consistent appearance in prepared foods. 1.21 4

Pathway StandardsSE: 654‐655, 668

b

Detail ways to monitor quality of prepared food.

1.22 4

Pathway Standards

SE: 350, 353, 359, 360, 443‐444, 670

3Use basic food knowledge to prepare nutritional, quality foods. 1.30 2

Pathway Standards

a

Explain use of variety of sauces.


SE: 390, 391, 392

b

Choose appropriate cooking procedures (saute', broil, bake, etc.)

1.32 2

Pathway Standards

SE: 319‐342, 343, 344, 362‐363, 569, 591‐601, 603, 604, 683‐688

c

Employ knowledge of nutritional values.

1.33 2

Pathway Standards

SE: 345‐357, 358, 359, 360, 398, 407‐409, 611‐613

d

Exhibit high quality food presentation.

1.34 2

Pathway Standards

SE: 219‐221, 350, 353, 359, 360, 654‐655, 667, 668

4

Evaluate types of kitchen equipment to match equipment with correct cooking methodology.

1.40 2

Pathway Standards



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a

Use scales and other food service equipment.

1.41 2

Pathway Standards

SE: 280‐284, 288‐299, 560, 565

b

Sharpen knives safely.


SE: 278‐280, 301

c

Use pots and pans for different food preparations.

1.43 2

Pathway Standards

SE: 285‐288, 299, 373, 375, 376, 395, 397, 399, 400, 593, 597, 600‐601

d

Explain how to store and retrieve foods in a variety of settings (cold, hot, dry, etc.)

1.44 2

Pathway Standards

SE: 111‐113, 116‐119, 123, 125, 273, 296‐299, 557, 568, 584‐585, 603, 697, 682, 689

5

Use points and various types of service to provide customer service in accordance with company policy.

1.50 8

Pathway Standards

a

Detail characteristics of French, Russian, Bistro style and other forms of service.

1.51 8

Pathway Standards

SE: 653‐655, 666, 667, 668

b

Identify types of dining utensils and proper uses.


SE: 655‐660, 666

c

Show proper set up procedures for dining room/counter.


SE: 653, 668

d

Explain menu items.

1.54 8

Pathway Standards

SE: 426, 605, 607, 621, 622, 627, 632, 634, 636



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e

Detail the process of "upselling" and other forms of marketing at tableside.

1.55 8

Pathway Standards

SE: 636‐637, 648, 650, 651, 670

IV ACADEMIC FOUNDATIONS 2 11 Pathway Standards

A

Manage and use basic reading, writing, and mathematical skills for food production and guest services to provide a positive guest experience.

1.00 2

Pathway Standards

1Apply mathematical, reading, and writing skills to correctly deliver food products and guest service. 1.10 2

Pathway Standards

a

Convert recipes.

1.11 2

Pathway Standards

SE: 247‐249, 260, 261, 262, 264

b

Use proper measurements of ingredients.

1.12 2

Pathway Standards

SE: 241‐244, 249‐255, 260, 264‐265

c

Calculate menu and recipe costs.

1.13 2

Pathway Standards

SE: 258‐259, 260, 261, 264

d

Read & comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc.

1.14 2

Pathway Standards

SE: 407‐409, 456‐457, 564‐565, 566‐567, 611‐613, 727‐729

e

Use basic writing skills (grammar, punctuation, spelling) to produce inventory control sheets, recipes, menus, correspondence, employee evaluations, etc. 1.15 2

Pathway Standards

SE: 432‐439, 440, 441, 442, 444, 607, 725

B

Study and synthesize information from ethnic and geographical studies to apply to customer service.

2.00 11

Pathway Standards



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1Retrieve vital facts and statistics to correctly utilize information in a service environment. 2.10 11

Pathway Standards

a

Identify ethnicities and their dining habits and rules.


SE: 623

b

Identify countries and their native food resources.


SE: 623

V COMMUNICATIONS 3 8 Pathway Standards

AIntegrate listening, writing, and speaking skills to enhance operations and guest satisfaction. 1.00 3 8

Pathway Standards

1

Use verbal and nonverbal communications to provide a positive experience for guests and employees.

1.10 3

Pathway Standards

a

Read English or required language.

1.11 3

Pathway Standards

SE: 456‐457, 469, 623, 631

b

Write English or required language.

1.12 3

Pathway Standards

SE: 427, 432‐440, 441, 442, 629‐630, 632‐633, 648

c

Exhibit pleasing appearance and hygiene.

1.13 3

Pathway Standards

SE: 94‐101, 102, 103, 222‐223, 454, 621

d

Present comfortable tone in speaking with people.

1.14 3

Pathway Standards

SE: 454, 629‐630, 648

e

Exhibit a hospitable personality.

1.15 3

Pathway Standards

SE: 454, 632, 648, 651



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f

Listen and understand others.

1.16 3

Pathway Standards

SE: 426‐427, 440, 441, 454, 632‐634, 650

g

Communicate clearly and concisely to co‐workers and guests.

1.17 3

Pathway Standards

SE: 413‐416, 421, 422, 428‐432, 442, 443‐452, 453, 457, 619‐620, 628‐630, 632, 634, 636, 648, 651

2Recognize and respond to guest's needs and nonverbal cues to provide quality service. 1.20 8

Pathway Standards

a

Identify common nonverbal cues exhibited by guests and employees.

1.21 8

Pathway Standards

SE: 413, 417, 623, 625

b

Provide feedback to management in order to enhance operations.

1.22 8

Pathway Standards

SE: 445, 448‐452, 454, 450, 454, 642‐643, 649

VI LEADERSHIP AND TEAMWORK 3 Pathway Standards

AReview managerial skills required to make staffing decisions while following industry standards. 1.00 3

Pathway Standards

1

Model leadership and teamwork qualities to aid in employee retention and create a pleasant working atmosphere for staff members.

1.10 3

Pathway Standards

a

Detail ways to minimize staff turnover.

1.11 3

Pathway Standards

SE: 478‐488, 492‐497, 498, 499



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b

Work well with other staff members.

1.12 3

Pathway Standards

SE: 478‐484, 496‐497, 498, 499

c

Conduct regular staff training.

1.13 3

Pathway Standards

SE: 515, 523‐528, 533, 534, 535, 670

2Formulate staff development plans to create an effective working team.


a

Maintain current job descriptions for all positions under the managerial level.


SE: 501

b

Conduct regular reviews of staff.

1.22 3

Pathway Standards

SE: 528‐531, 533, 534, 535

c

Conduct regular training and coaching of staff.

1.23 3

Pathway Standards

SE: 479, 515, 523‐528, 533, 534, 535, 670

3

Review industry standards in human relations policies and procedures to ensure all necessary information is included in orientation for new employees. 1.30 3

Pathway Standards

a

Conduct thorough orientation for new staff.

1.31 3

Pathway Standards

SE: 500, 516‐518, 526‐528, 533, 534, 535

b

Detail elements involved in new orientation.

1.32 3

Pathway Standards

SE: 516‐518, 520, 526‐527

VIIPROBLEM SOLVING AND CRITICAL THINKING 5 11

Pathway Standards



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A

Research costs, pricing, and market demands to manage profitability and implement effective marketing strategies. 1.00 5 11

Pathway Standards

1Interpret calculations of food, labor, and pricing to ensure profitability.


a

Calculate food cost and determine ways to meet goals.

1.11 5

Pathway Standards

SE: 258‐259, 260, 264

b

Calculate labor cost and determine ways to meet goals.


SE: 67

c

Determine the values of inventory or stock.


SE: 67

d

Determine menu pricing.

1.14 5

Pathway Standards

SE: 46, 258‐259, 260, 261, 264

e

Define portion control.

1.15 5

Pathway Standards

SE: 245, 247, 284, 358

2Examine market and alternative ways of marketing to develop a promotional package. 1.20 11

Pathway Standards

aDevelop promotional materials.


SE: 451

b

Create methods to market materials.


SE: 451, 644

3Anticipate future needs to plan accordingly. 1.30 5

Pathway Standards

a

Demonstrate awareness of operational needs.

1.31 5

Pathway Standards

SE: 67, 363, 494‐496, 499, 670



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b

Demonstrate awareness of capabilities and limitations of the operation.

1.32 5

Pathway Standards

SE: 67, 363, 494‐496, 627, 670

BManage unexpected situations to ensure continuity of quality service.


1

Identify the problem, possible solutions, and decide on a course of action to resolve unexpected situations. 2.10 5

Pathway Standards

a

List common unexpected situations.

2.11 5

Pathway Standards

SE: 469‐472, 485, 488, 475, 497, 644, 651

b

Outline steps to remedy specific situations.

2.12 5

Pathway Standards

SE: 484‐488, 497, 598, 499, 644‐647, 649, 651

VIII INFORMATION TECHNOLOGY 7 11 Pathway Standards

A

Examine types of computerized systems used to manage food service operations and guest service.

1.00 7

Pathway Standards

1Identify ways computers and software are used to provide guest and food services. 1.10 7

Pathway Standards

a

Demonstrate knowledge in point of sale systems.


SE: 62, 532, 635

b

Demonstrate knowledge in basic computer applications.

1.12 7

Pathway Standards

SE: 532, 632, 644, 738, 784‐786

c

Demonstrate knowledge in computer programs used for food production.


SE: 62, 532, 635, 784



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B

Research & evaluate technical resources for food services & bar operations to update or enhance industry standards. 2.00 7 11

Pathway Standards

1Use software applications to manage different aspects of food service operations. 2.10 7

Pathway Standards

a

Demonstrate the use of software programs for human resource management. 2.11 7


b

Demonstrate the use of software programs for inventory control, point of sale, profit loss, etc. 2.12 7

Pathway StandardsSE: 62, 532, 635

2Retrieve website information to use in menu planning, recipes, and for product information. 2.20 11

Pathway Standards

a

Access relevant websites.


SE: 784

b

Download recipes.


SE: 784

c

Bookmark websites.


SE: 784

IX TECHNICAL SKILLS 2 4 8 9 Pathway Standards

A

Examine the company's standard operating procedures related to food and beverage production & guest service to measure effectiveness.

1.00 2 4 8 9

Pathway Standards

1Implement set of Operating Procedures to comply with company requirements. 1.10 4

Pathway Standards

aDetail operating procedures for food quality. 1.11 4




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b

Detail operating procedures for food presentation.

1.12 4

Pathway Standards

SE: 443‐444, 654‐655, 666, 667, 668, 670

2

Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. 1.20 4

Pathway Standards

aShow consistent appearance in prepared foods. 1.21 4


b

Detail ways to monitor quality of prepared food.

1.22 4

Pathway Standards

SE: 350, 353, 359, 360, 443‐444, 670

3Use basic food knowledge to prepare nutritional, quality foods. 1.30 9

Pathway Standards

a

Explain use of a variety of sauces.


SE: 390, 391, 392

b

Choose appropriate cooking procedures (saute', broil, bake, etc.)

1.32 9

Pathway Standards

SE: 319‐342, 343, 344, 362‐363, 569, 591‐601, 603, 604, 683‐688

c

Employ knowledge of nutritional values.

1.33 9

Pathway Standards

SE: 345‐357, 358, 359, 360, 398, 407‐409, 611‐613

d

Exhibit high quality food presentation.

1.34 9

Pathway Standards

SE: 219‐221, 350, 353, 359, 360, 654‐655, 667, 668

4

Evaluate types of kitchen equipment to match equipment with correct cooking methodology.

1.40 2

Pathway Standards



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a

Use of scales and other food service equipment.

1.41 2

Pathway Standards

SE: 280‐284, 288‐299, 560, 565

b

Sharpen knives safely.


SE: 278‐280, 301

c

Use pots and pans for different food preparations.

1.43 2

Pathway Standards

SE: 285‐288, 299, 373, 375, 376, 395, 397, 399, 400, 593, 597, 600‐601

d

Explain how to store and retrieve foods in variety of settings (cold hot, dry, etc.)

1.44 2

Pathway Standards

SE: 111‐113, 116‐119, 123, 125, 273, 296‐299, 557, 568, 584‐585, 603, 697, 682, 689

5Use appropriate types of food service to provide customer service according to set standards. 1.50 8

Pathway Standards

a

Detail characteristics of French, Russian, Bistro style and other forms of service.

1.51 8

Pathway Standards

SE: 653‐655, 666, 667, 668

b

Identify types of dining utensils and proper uses.


SE: 655‐660, 666

c

Show proper set up procedures for dining room/counter.


SE: 653, 668

d

Explain menu items.

1.54 8

Pathway Standards

SE: 426, 605, 607, 621, 622, 627, 632, 634, 636



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e

Detail the process of "upselling" and other forms of marketing at tableside.

1.55 8

Pathway Standards

SE: 636‐637, 648, 650, 651, 670

XEMPLOYABILITY AND CAREER DEVELOPMENT 1 3

Pathway Standards

A

Research and review career options and qualifications in the restaurant and food service industry.

1.00 1 3

Pathway Standards

1Summarize steps needed to obtain a job in the restaurant and food service industry. 1.10 1

Pathway Standards

a

Outline a plan for effective job search.

1.11 1

Pathway Standards

SE: 51, 52, 738‐747, 748, 749, 802

b

Write a resume that lists skills and competencies.

1.12 1

Pathway Standards

SE: 739‐742, 747, 748, 749*

c

List steps for an effective job interview.

1.13 1

Pathway Standards

SE: 761‐769, 771, 773, 774, 775, 776

d

Explain follow up steps for a job interview.

1.14 1

Pathway Standards

SE: 789‐790, 772‐773, 774, 776

2Summarize steps needed to retain a job in the restaurant and food service industry. 1.20 3

Pathway Standards

a

Develop a list of workplace rules and regulations.

1.21 3

Pathway Standards

SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 621, 734‐736



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b

Identify and give examples of positive work attitudes.

1.22 3

Pathway Standards

SE: 216‐225, 232, 473‐474, 475, 476, 732‐733, 734‐736

c

Make a list of qualities of successful food service employees.

1.23 3

Pathway Standards

SE: 95‐96, 216‐224, 232, 233, 473, 619‐621, 623, 627, 733‐738, 790‐795

d

Identify hierarchy within the organization.

1.24 3

Pathway Standards

SE: 228‐231, 233, 661‐662, 666, 793

3

Examine jobs available within the various types of restaurants and food service operations to assess career opportunities. 1.30 1

Pathway Standards

a

List the qualifications for various careers in the food service industry.

1.31 1

Pathway Standards

SE: 95‐96, 224‐225, 230‐231, 232, 733‐738, 790‐795, 798, 799

b

Describe the major duties/tasks for each job option.

1.32 1

Pathway Standards

SE: 46‐49, 750, 51, 67, 225‐231, 790‐795, 798, 799

4

Examine various industry sectors such as independent vs. chain operations to differentiate careers in each type of operation. 1.40 1

Pathway Standards

a

List various types of food service operations.

1.41 1

Pathway Standards

SE: 7‐12, 23, 25‐27, 30, 31, 32, 35, 653‐655, 666, 667, 668



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b

List advantages/disadvantages of different sectors.

1.42 1

Pathway Standards

SE: 7‐12, 23, 25‐27, 30, 31, 32, 35, 653‐655, 666, 667, 668

TRAVEL & TOURISM Pathway Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post

I ACADEMIC FOUNDATIONS I 6 Pathway Standards

A

Understand and apply information about times zones, seasons, domestic and international maps in creating or enhancing travel.

1.00 6

Pathway Standards

1

Demonstrate competence in incorporating or applying multiple time zones, climate and seasons to create travel products. 1.10 6

Pathway Standards

a

Identify and explain the differences in time zones.


b

Identify and explain site variables that affect the tourism product such as climate, time zones, wind, etc. 1.12 6

Pathway Standards

c

Explain the international date line and interpret the differences in the zones.


d

Detail the weather contrast for Sydney, Australia versus that of London, England in the month of June.

1.14 6

Pathway Standards

2

Gather information from a variety of domestic and international sources such as internet, and maps to disseminate this information for travel destinations.

1.20 6

Pathway Standards



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a

Write detailed directions for travel in a variety of domestic locations.


b

Write detailed directions for travel in a variety of international locations.


c

Explain or identify, when tested, road and travel destinations marked on a map. 1.23 6

Pathway Standards

B

Employ unit and time conversions skills to develop schedules, and compute cost, distance and time (including travel time) factors. 2.00 6

Pathway Standards

1

Utilize unit conversion skills to provide travel distance, and economic information in other countries.

2.10 6

Pathway Standards

a

Compare and contrast metric versus American systems of measure.


SE: 241‐244, 260

b

Distinguish currency designations.


c

Compute currency conversions between dollars and other currencies.


d

Compute currency conversions between currencies of other nations.


2Interpret World Time Zones to provide travel information about other countries. 2.20 6

Pathway Standards

a

Compare time in North America to time in Australia.


b

Compare time in South America to time in Europe.




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One) © 2011

c

Explain the 24‐hour clock.


II CULTURAL DIVERSITY II 6 Pathway Standards

AStudy differences in language, culture and behavior to achieve an awareness of cultural diversity. 1.00 6

Pathway Standards

1Compare idioms from various areas or regions to appreciate the nuances of language. 1.10 6

Pathway Standards

a

Identify eight unique, regional USA terms or slang related to the travel and tourism product and experience.

1.11 6

Pathway Standards

SE: 417, 418, 436, 456

b

Examine 20 words used by other English‐speaking countries for difference in pronunciation, spelling and meaning. 1.12 6

Pathway Standards

SE: 469, 691

2Observe different cultural styles to learn the significance of body language and personal space. 1.20 6

Pathway Standards

a

Identify at least three common hand gestures of body language positions unacceptable in another culture. 1.21 6


b

Show the personal space preferred during conversations by cultures such as Asians, Middle Easterners, Latin Americans 1.22 6

Pathway Standards

SE: 423

3Examine cultural expectations of other areas, regions and countries to help avoid social improprieties. 1.30 6

Pathway Standards

a

Identify cultures where eye contact is not accepted.


SE: 417

b

Identify cultures where you should not pat a child on the head.


SE: 417

c

Identify cultures where you cannot offer food with your left hand.




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d

Identify cultures where you should not show the bottom of your feet.


4

Research behaviors and dress in other areas, regions and countries to appreciate life‐style preferences.

1.40 6

Pathway Standards

a

Examine bathing, shaving, and hair grooming habits of six different countries. 1.41 6

Pathway Standards

b

Describe the standard menu, time and serving location of the evening meal for six different countries or regions.

1.42 6

Pathway Standards

c

Identify and explain five different head coverings worn in the world and one in the USA. 1.43 6

Pathway Standards

d

Document research sources.


III SAFETY AND SECURITY III 6 Pathway Standards

A

Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures. 1.00 6

Pathway Standards

1Outline safety & security issues for individuals and groups in multiple environments to minimize risks. 1.10 6

Pathway Standards

a

Check for adequate lighting.

1.11 6

Pathway Standards

SE: 163‐164, 169‐171

b

Measure sound levels for security.


c

Check surface area for safety.

1.13 6

Pathway Standards

SE: 163‐164, 167, 169‐171, 186‐188



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d

Gauge political and social climate of an area.


e

Check possible natural environment hazards.


f

Check for possible health hazards.

1.16 6

Pathway Standards

SE: 104‐123, 124, 125, 127‐132, 133, 134, 163‐164, 183‐186, 193‐194

2

Recognize potential, real and perceived natural, social or terrorism emergency situations to respond appropriately. 1.20 6

Pathway Standards

a

Review a film, photo, or recording to identify and describe an emergency situation. 1.21 6


b

Observe guests and surroundings to identify potentially dangerous situations. 1.22 6


B

Research and create a resource base using alternative plans, proactive, and reactive solutions to manage any emergency situation.

2.00 6

Pathway Standards

1Formulate methods of resolution and/or alternatives to eliminate potential safety hazards. 2.10 6

Pathway Standards

a

Create a proactive solution to address common safety hazards including, lighting, sound, surface areas, political and social climate.

2.11 6

Pathway Standards

SE: 126‐132, 133, 134, 163‐164, 167, 169, 173, 198, 204‐205, 206, 207, 209

b

Create a reactive solution to guests' exposure to a health hazard.

2.12 6

Pathway Standards

SE: 76, 173, 207, 811‐813



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c

Prepare alternative methods of reaching travel or experience objective(s). 2.13 6


d

Suggest ways to manage guests and groups facing safety hazards.

2.14 6

Pathway Standards

SE: 169‐171, 173, 209

e

Develop and role play mock emergency situations demonstrating caution and good judgment. 2.15 6

Pathway StandardsSE:207

2

Research sources to utilize in various emergency situations for self, co‐workers and customers/guests.

2.20 6

Pathway Standards

aDetail three resources for assistance with communication. 2.21 6

Pathway StandardsSE: 429, 435, 442, 444, 501, 813

b

Name the most common source for criminal assistance.


c

Name a resource for assistance with environmental issues.


SE: 137, 145

d

List a source for assistance with legal issues.


SE: 168, 177, 508

e

List two sources for assistance with medical or social services.


SE: 200, 202, 207

f

Detail two sources for alternative transportation.


CReview safety and security issues to establish procedures for customer education. 3.00 6

Pathway Standards

1

Examine & disseminate information to help customers deal with potential safety hazards & security issues.

3.10 6

Pathway Standards



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a

Collect safety and security information relevant to their segment of travel and tourism. 3.11 6


b

Display safety and security information and materials.

3.12 6

Pathway Standards

SE: 162, 169‐171, 209

c

Distribute safety and security information appropriately to customer/guest. 3.13 6


IVTECHNICAL SKILLS: PRODUCT KNOWLEDGE IV 6

Pathway Standards

A

Achieve a familiarity with acronyms, abbreviations, and definitions of terminology to communicate within the tourism industry.

1.00 6

Pathway Standards

1

Define acronyms & abbreviations used in travel & tourism activities to enhance guest/customer services.

1.10 6

Pathway Standards

a

List airport, airline and city codes.


b

Identify names and acronyms for industry associations.

1.12 6

Pathway Standards

SE: 26, 126, 158, 160, 163, 165, 171, 797

c

Identify other jargon used in the industry.


SE: 9, 418

2Define and differentiate travel and tourism terms to guide customizing services for guests. 1.20 6

Pathway Standards

a

Explain differences between meal plan options.




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b

Distinguish differences between tour guides and escorts and group leaders.


SE: 797

c

Explain differences between FIT and group travel.


d

Summarize room night, inside cabin, berth, vacation, itinerary, day trip, etc. in different segments such as: for cruises, tour planning, meeting planner and others. 1.24 6

Pathway Standards

B

Attain a familiarity with diverse transportation, lodging, cruise & food services to produce a customized product. 2.00 6

Pathway Standards

1Compare and contrast diverse transportation options to increase customer choices. 2.10 6

Pathway Standards

a

Identify methods of travel.


SE: 13

b

Interpret the advantages of each type of facility.


SE: 10‐11

c

Interpret the disadvantages of each type of facility.


SE: 10‐11

2Examine diverse lodging options to increase customer choice. 2.20 6

Pathway Standards

aIdentify five types of lodging facilities.


SE: 56‐59, 63, 64

b

Detail the advantages of each type of facility.


SE: 56‐59, 63, 64

c

Detail the disadvantages of each type of facility.


SE: 56‐59, 63, 64



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3

Examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant and a five‐star dining facility. 2.30 6

Pathway Standards

a

Detail characteristics of expected food service quality.

2.31 6

Pathway Standards

SE: 7‐11, 26, 29, 30, 32, 37‐45

b

Detail characteristics of expected atmosphere.

2.32 6

Pathway Standards

SE: 7‐11, 26, 29, 30, 32, 37‐45

c

Detail characteristics of expected cuisine.

2.33 6

Pathway Standards

SE: 7‐11, 26, 29, 30, 32, 37‐45

d

Detail characteristics of expected speed of service.

2.34 6

Pathway Standards

SE: 7‐11, 26, 29, 30, 32, 37‐45

4

Integrate the various and diverse element of the industry to create a travel experience for a customer.

2.40 6

Pathway Standards

a

Create a suggest itinerary for a customer.


b

Create a travel package including meals for a customer.


c

Plan a group tour including research, itinerary planning, costing, operations, escorting, and satisfaction survey.

2.43 6

Pathway Standards



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C

Achieve familiarity with other industries that have products or services relevant to a tourism package to gain awareness of their role and the tourism provider's role in delivering a seamless product to a customer.

3.00 6

Pathway Standards

1

Describe a feasible collaboration with other industries to provide an inclusive product to the customer.

3.10 6

Pathway Standards

a

Cite an example of seamless service in cooperation with another industry such as agricultural, religious site, or the transportations industry to create the guest experience. 3.11 6

Pathway Standards

SE: 10‐11, 12‐13, 53‐59, 63, 64,

b

Identify and integrate the different vendors, suppliers and properties to create the guest experience.

3.12 6

Pathway Standards

SE: 12‐13, 53‐59, 63, 64, 795‐798, 799

2

Describe the service provider's role to ensure customer satisfaction in delivering a product or service.

3.20 6

Pathway Standards

a

Outline the responsibilities for the service provider.

3.21 6

Pathway Standards

SE: 12‐13, 53‐59, 63, 64, 795‐798, 799

b

Outline the service provider's role in teaming with other vendors or suppliers.

3.22 6

Pathway Standards

SE: 12‐13, 53‐59, 63, 64, 793‐798, 799

c

Outline methods of trouble‐shooting issues for a dissatisfied customer.

3.23 6

Pathway Standards

SE: 629, 644‐647, 649, 651

D

Achieve a knowledge of the community elements essential to maintain cooperative tourism development efforts. 4.00 6

Pathway Standards



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1

Identify local and regional tourism activities that involve more than one business or organization to develop a resource base. 4.10 6

Pathway Standards

a

Name one historical site whose support and development is dependent on more than one business or organization. 4.11 6

Pathway Standards

SE: 44, 55

b

Name an area event that depends on.


SE: 8‐9, 36‐44, 50

2

Identify the primary resources or core competencies of the various tourism related organizations or businesses to best utilize available resources.

4.20 6

Pathway Standards

a

Name an organization whose strength is in its manpower.


SE: 57, 58, 797

b

Name an entity whose strongest resource is financial.


SE: 794, 795

c

Name a business whose key competence is knowledge or connections.

4.23 6

Pathway Standards

SE: 55‐56, 793, 794, 795, 796, 797

3

Identify local and regional tourism issues that involve more than one business or organization to determine the impact of each issue on several businesses/organizations.

4.30 6

Pathway Standards

a

Name one tourism development issue that currently or in the past has experienced political strife. 4.31 6

Pathway Standards

b

Name a transportation or infrastructure issue related to tourism & list business or organizations that would be affected.

4.32 6

Pathway Standards



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V TECHNICAL SKILLS: MARKETING V 6 Pathway Standards

A

Match customer needs, wants & expectations to the travel product to integrate discretionary travel options.

1.00 6

Pathway Standards

1Research the discretionary factors that influence travel decisions to create customer options. 1.10 6

Pathway Standards

a

Identify economic factors influencing travel decisions.


SE: 56‐59, 63, 64

b

Identify social factors influencing travel decisions.


SE: 53‐54. 55, 64, 67

c

Identify health & safety factors influencing travel decisions.


SE: 54, 55, 64, 65

d

Identify physical & mental factors influencing travel decisions.


SE: 55‐56, 64, 67

2

Learn customer preferences and limitations to create the best package for the vendor and the customer.

1.20 6

Pathway Standards

a

Plan effective trip or itinerary meet customer needs.


SE: 53‐56

b

Identify an opportunity to sell up to great experiences for the guest and or revenue for the vendor. 1.22 6

Pathway StandardsSE: 67

B

Study the various market sub‐sectors and the general interests of each to design tourism promotional packages.

2.00 6

Pathway Standards

1

Create promotional message to target the assets of the elements of a tourism experience to various market sub‐sector members. 2.10 6

Pathway Standards



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a

Name sub‐sector determinants related to demographics and psychographics.


b

Design an experience with one tourism asset for each of the sub‐sectors.


2Identify key information elements to aid in targeting or modifying products for your audience. 2.20 6

Pathway Standards

a

Create a short guided tour or a tourism site for a set of visitors.


b

Plan a trip itinerary for at least two days.


C

Evaluate various communication techniques & media venues & select the effective manner to convey information to a target audience such as the prospective customer, the general public, a disgruntled customer or a special needs population.

3.00 6

Pathway Standards

1

Communicate details and points of attractions with enthusiasm to engage the customer/guests in the tourism experience. 3.10 6

Pathway Standards

a

Lead an exciting tour.


b

Make a motivating presentation.


c

Host a tourism site to inspire a favorable reaction to the travel and tourism product(s) and service(s). 3.13 6

Pathway Standards

d

Write a compelling paragraph promoting a tourism product.


SE: 67



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2Utilize alternate media venues to promote the product or service to the customer/guest. 3.20 6

Pathway Standards

a

Identify the similar benefits or broadcast, print, electronic and outdoor media to communicate messages to current and prospective customers. 3.21 6

Pathway Standards

SE: 60‐61, 63, 439, 440, 444, 631

b

Contrast the advantages of broadcast, print, electronic and outdoor media to communicate messages to current or prospective customers.

3.22 6

Pathway Standards

SE: 60‐61, 63, 439, 440, 444, 631

3Utilize alternate communication services to assist customers with specialized needs. 3.30 6

Pathway Standards

a

Identify a resource to help communicate with disabled travelers.


SE: 623

b

Identify a resource to help communicate with non‐English speaking guests. 3.32 6


4

Utilize tactful phraseology and communication to dispel misunderstanding or difficult situations. 3.40 6

Pathway Standards

a

Make a request of a guest without confrontation.

3.41 6

Pathway Standards

SE: 638‐640, 644‐649, 650

b

Give directions to a frenzied, stressed, upset guest without insult or conflict prospective customers.

3.42 6

Pathway Standards

SE: 644‐647, 649, 651

VI SYSTEMS VI 6 Pathway Standards

A

Explore the types, structure, and career opportunities of the diverse operational units in the pathway.

1.00 6

Pathway Standards



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1

Research various operating units in the pathway to distinguish the particular characteristics of each venue. 1.10 6

Pathway Standards

a

List recreational venues.


SE: 39, 56

b

List attraction venues.


SE: 37‐41, 44, 55

2

Outline unique organizational structure of various operation units to compare and contrast the venues.

1.20 6

Pathway Standards

aDescribe characteristics unique to each venue. 1.21 6

Pathway StandardsSE: 37‐41, 44, 55

b

Describe characteristics common to each venue.


SE: 37‐41, 44, 54, 55

3

Summarize unique career opportunities for each segment to gather occupational information for each venue. 1.30 6

Pathway Standards

a

List recreational careers.

1.31 6

Pathway Standards

SE: 39, 46‐49, 54, 61, 796‐797

b

List amusement careers.

1.32 6

Pathway Standards

SE: 40‐41, 46‐49, 54, 61, 796‐797

c

List attraction careers.

1.33 6

Pathway Standards

SE: 39, 41‐44, 46‐49, 54, 55, 61, 796‐797

B

Study admission procedures and traffic control issues to manage and control people, groups, and vehicles.

2.00 6

Pathway Standards



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1Examine guest and group admission procedures to utilize guidelines for access control. 2.10 6

Pathway Standards

a

Identify which venues use ticket admission and how these tickets are collected. 2.11 6

Pathway Standards

b

Identify which venues use membership and how the member is identified.


c

Explain how groups are handled differently in each case.


2Examine traffic control issues as they apply to people and vehicles to alleviate congestion issues. 2.20 6

Pathway Standards

a

Plan for effective directions and parking of vehicles.


SE: 60, 63, 64, 65

b

Identify a situation where the number of guests would need to be controlled and list how this would be accomplished. 2.22 6

Pathway Standards

C

Evaluate the unique operational departments in each segment to gain knowledge of the maintenance technology, merchandizing, program and product potential in each venue.

3.00 6

Pathway Standards

1

Examine maintenance issues requiring special training of personnel to appreciate job demands and opportunities of each venue.

3.10 6

Pathway Standards

a

List maintenance issues unique to recreation.


b

List maintenance issues unique to amusements.




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c

List maintenance issues unique to attractions.


2

Summarize merchandising and retail outlet opportunities to predict types of products available.

3.20 6

Pathway Standards

a

Describe retail opportunities possible at each venue.


SE: 41‐43, 54

b

List types of merchandise that may be available at each venue.


SE: 41‐43, 54

3Research ideas needed to develop programs and/or products unique to each venue. 3.30 6

Pathway Standards

a

Explain the role history might play in developing programs/exhibits/events.


b

Explain the role various animals have in exhibit development.


c

Explain how a theme might determine the types of products/services/events available. 3.33 6

Pathway Standards

VII SAFETY AND SECURITY VII 6 Pathway Standards

A

Achieve an awareness of safety and security issues unique to each segment to provide appropriate safety and security measures. 1.00 6

Pathway Standards

1Research safety and security issues for guests unique to each venue to create safety guidelines. 1.10 6

Pathway Standards

a

List guest safety/security issues at recreation venues.

1.11 6

Pathway Standards

SE: 142‐145, 175‐176, 186‐188, 204‐205



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b

List guest safety/security issues at amusement venues.

1.12 6

Pathway Standards

SE: 142‐145, 175‐176, 186‐188, 204‐205

c

List guest safety/security issues at attraction venues.

1.13 6

Pathway Standards

SE: 142‐145, 175‐176, 186‐188, 204‐205

2Research safety and security issues for employees unique to each venue to create safety guidelines. 1.20 6

Pathway Standards

a

List employee safety/security issues at recreation venues.

1.21 6

Pathway Standards

SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205

b

List employee safety/security issues at amusement venues.

1.22 6

Pathway Standards

SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205

c

List employee safety/security issues at attraction venues.

1.23 6

Pathway Standards

SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205

B

Achieve an awareness of safety and security issues unique to hospitality and tourism to provide appropriate safety and security measures.

2.00 6

Pathway Standards

1Study safety and security issues unique to each venue to create safety guidelines for guests. 2.10 6

Pathway Standards



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a

Detail guest safety/security issues at recreation facilities.


b

Detail guest safety/security issues in amusement areas.


c

Detail guest safety/security issues at attractions.


d

Detail guest safety/security issues at gaming facilities.


2Research safety and security issues unique to each venue to establish employee safety standards. 2.20 6

Pathway Standards

a

Specify employee safety/security issues at recreation facilities.


bSpecify employee safety/security issues at amusement areas. 2.22 6

Pathway Standards

c

Specify employee safety/security issues at attractions.


d

Specify employee safety/security issues at gaming facilities.


3

Examine equipment safety, functionality, and durability to protect guests and minimize replacement costs. 2.30 6

Pathway Standards

a

List factors that affect safe and appropriate functioning of recreational equipment. 2.31 6

Pathway Standards

b

List factors that affect safe and appropriate functioning of amusement park equipment. 2.32 6

Pathway Standards

c

List factors that affect safe and appropriate functioning of educational attraction equipment. 2.33 6

Pathway Standards



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d

List factors that affect safe and appropriate functioning of museum exhibits and equipment. 2.34 6

Pathway Standards

e

List factors that affect safe and appropriate functioning of gaming equipment. 2.35 6

Pathway Standards

4Evaluate methods for equipment maintenance and repair to avoid downtime. 2.40 6

Pathway Standards

a

List advantages for repairing on site.


b

List advantages of securing a technician from off‐site.


c

List factors to consider in selecting a technician.


d

List the factors involved with preventive maintenance (time, cost).


e

List the factors involved with emergency repair (downtime, cost).


C

Research and create a resource base using alternative plans, proactive and reactive solutions to manage any emergency situation

3.00 6

Pathway Standards

1Formulate methods of resolution and/or alternatives to potential safety hazards. 3.10 6

Pathway Standards

a

Create a proactive solution to address common safety hazards including lighting, sound, surface areas, political and social climate.

3.11 6

Pathway Standards

SE: 126‐132, 133, 134, 163‐164, 167, 169, 173, 198, 204‐205, 206, 207, 209



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b

Create a reactive solution to guests' exposure to a health hazard.


SE: 173, 207

c

Suggest ways to manage guests and groups facing safety hazards.

3.13 6

Pathway Standards

SE: 169‐171, 173, 209

d



2

Research sources to utilize in various emergency situations for self, co‐workers and customer/guest.

3.20 6

Pathway Standards

aDetail three resources for assistance with communication. 3.21 6

Pathway StandardsSE: 429, 435, 442, 444, 501, 813

b

Name the most common source for criminal assistance.


c

Name a resource for assistance with environmental issues.


SE: 137, 145

d

List a source for assistance with legal issues.


SE: 168, 177, 508

e

List two sources for assistance with medical or social services.


SE: 200, 202, 207

DReview safety and security issues to establish procedures for customer education. 4.00 6

Pathway Standards

1

Examine & disseminate information to help customers deal with potential safety hazards & security issues.

4.10 6

Pathway Standards

a

Collect safety and security information relevant to the venue.


SE: 169‐171, 209



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b

Display safety and security information and materials.

4.12 6

Pathway Standards

SE: 162, 169‐171, 209

c

Distribute safety and security information appropriately to customer/guest. 4.13 6


VIII ADMISSIONS VIII 6 Pathway Standards

AStudy admission procedures to manage and control individuals and groups. 1.00 6

Pathway Standards

1Examine guest and group admission mediums to utilize guidelines for access control. 1.10 6

Pathway Standards

a

Identify which venues use ticket admission and methods of collection.


b

Identify which venues use membership and method of identification.


c

Explain how groups are handled differently in each case.


2Research various methods of ticket allocation to control admission.


a

List methods of allocating tickets by season, month and day.


b

Describe considerations for allocating adult, children and senior tickets.


BExplore the different ticket sales options to establish best practices. 2.00 6

Pathway Standards

1Research various methods of ticket pricing and sales to maximize sales.


a

Identify the factors necessary to consider when setting ticket prices.




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b

List the various methods of selling tickets.


2Explore the types and structure of admission ticket channels to distribute tickets. 2.20 6

Pathway Standards

a

List ways to allocate tickets for sale.


b

List ways to distribute tickets for delivery.


CExamine traffic control issues as they apply to people and vehicles to alleviate congestion issues. 3.00 6

Pathway Standards

1Study traffic control issues to manage vehicles. 3.10 6

Pathway Standards

a

Plan for effective directions and parking of vehicles.


b

Identify a situation where the number of guests would need to be controlled and list how this would be accomplished. 3.12 6

Pathway Standards

SE: 169‐171, 173, 209

D

Evaluate the types of information and directions guest would need at entry to be familiar with their surroundings.

4.00 6

Pathway Standards

1Gather information about an entire facility to distribute to the guests.


aList all locations a guest would need to know. 4.11 6


b

Describe the guest use of each area.

4.12 6

Pathway Standards

SE: 169‐171, 173, 209

c

Identify the schedule opening and closing for each area of the facility (day/seasons). 4.13 6

Pathway Standards



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d

Give a short history or background of the facility if relevant.


2Gather maps and diagrams of a facility to distribute to the guests. 4.20 6

Pathway Standards

a

Describe how a guest would travel through the facility.


SE: 169, 209

b

List critical locations such as restrooms, telephones, ATMs and first aid stations.


SE: 167, 169, 209

3Determine information needed to serve guests from non‐public sources and locations. 4.30 6

Pathway Standards

a

List information a guest might need that they may not have accessed.


SE: 167

b

List non‐public locations a customer service person would need as a resource. 4.32 6


4Summarize the policies and procedures to provide guest safety.


a

Describe policies about items such as: backpacks, strollers, wheelchairs, packages, high heels, etc, that would minimize damage and safety in an attraction or amusement setting.

4.41 6

Pathway Standards

b

Identify emergency evacuation routes.

4.42 6

Pathway Standards

SE: 169‐171, 173, 209

IX MARKETING IX 6 Pathway Standards

A

Evaluate the unique operational departments in hospitality and tourism to develop marketing strategies in recreation, amusements, and attractions. 1.00 6

Pathway Standards



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1Describe the use of market segmentation to design marketing plans. 1.10 6

Pathway Standards

a

List the groups or demographics of the groups to be targeted.


b

Describe how this factor affects the marketing strategies.


2Describe the impact of seasonality to design marketing plans. 1.20 6

Pathway Standards

a

List what seasons are most popular for each venue.


b

Give a scenario of a "worst" season.


3Describe the ways to incorporate a loyalty program into the marketing plan. 1.30 6

Pathway Standards

a

List ways to entice the customer to return.

1.31 6

Pathway Standards

SE: 617‐625, 626, 627, 631, 632, 635, 640‐641, 644, 649, 651

b

Give methods to convince customers to refer others to the facility.


SE: 644

4Describe collaboration with other entities to provide an inclusive product or service. 1.40 6

Pathway Standards

a

Detail ways to set‐up a marketing partnership.


SE: 796

b

Describe the process to create a tourism experience package with other businesses. 1.42 6




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5Examine avenues to expose the public to a new product or service.


a

List methods to announce a new product to the public.

1.51 6

Pathway Standards

SE: 444, 541, 606, 644, 794

b

List ways to communicate a new product or service to current customers.

1.52 6

Pathway Standards

SE: 444, 541, 606, 636‐637, 644, 651, 670

B

Study the different venues in hospitality & tourism to gain knowledge of merchandizing, program & product potential 2.00 6

Pathway Standards

1

Summarize merchandizing and retail outlet opportunities to predict types of available products.

2.10 6

Pathway Standards

a

Describe retail opportunities possible at each venue.


SE: 38‐43, 53‐55, 63

b

List types of merchandise that may be available at each venue.

2.12 6

Pathway Standards

SE: 38‐43, 53‐55, 63

2Research ideas needed to develop programs and/or products unique to each venue. 2.20 6

Pathway Standards

a

Explain the role history might play in developing programs/exhibits/events.


SE: 14‐23, 28, 31, 33

b

Explain the role various animals have in exhibit development.


c

Explain how a theme might determine the types of products/services/events available. 2.23 6

Pathway StandardsSE: 33, 40‐41

X OPERATIONS X 6 Pathway Standards



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A

Explore the types, structure, & career opportunities of recreation, amusements, & attractions to gain awareness of the diverse operational units in hospitality & tourism.

1.00 6

Pathway Standards

1

Study various operating methods of a recreational facility to distinguish the particular characteristics of recreation.

1.10 6

Pathway Standards

a

List three ways to organize a business to provide recreational options for guests. 1.11 6

Pathway StandardsSE: 39‐41, 56, 58

b

Describe the benefits and disadvantages of each method.


SE: 40‐41, 58

c

Name various types of recreation facilities.

1.13 6

Pathway Standards

SE: 39, 54, 56, 58, 154

2Outline various operational methods to utilize at a museum. 1.20 6

Pathway Standards

a

List three ways to organize a museum.


bDetail the benefits and disadvantages of each method. 1.22 6

Pathway Standards

c

Name various types of museums.


SE: 44, 616

3Outline various methods to operate an attraction. 1.30 6

Pathway Standards

a

Name two business methods for operating a historic attractions.

1.31 6

Pathway Standards

SE: 39, 55, 58‐59, 797

b

List three methods for operating an amusement attraction.


SE: 40‐41, 797



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cList three business methods for operating an educational attraction. 1.33 6


d

Describe the benefits and disadvantages of each method.

1.34 6

Pathway Standards

SE: 39‐41, 45, 55, 58‐59

4Explain various methods to operate a casino or gaming facility.


a

Detail characteristics unique to the gaming venue.


b

Describe the organizational requirements for operating a casino.


c

List the benefits and disadvantages such as management would encounter.


5Evaluate the "Design Day Specifications" to best utilize a facility.


a

List the factors that influence the capacity of the facility.


b

Name the factors that influence the attendance of your customers.


c

Cite the methods of adjusting the design of a facility to accommodate the normal day, a slow day, & a super busy day. 1.53 6

Pathway Standards

6

Summarize unique career opportunities in hospitality & tourism to gather occupational information for each venue. 1.60 6

Pathway Standards

a

List recreation careers.


SE:796, 797



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b

List amusement careers.


SE: 797

c

List attraction careers.


SE: 796, 797

d

List gaming careers.


Hospitality and Tourism Foundations

Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post

Foundation Standards

I 01 ACADEMIC FOUNDATIONS I 1 5 6 11 Foundation Standards

A Study and use basic academic skills to perform effectively in the workplace.

1.00 5Foundation Standards

1

Apply mathematical, reading and writing skills necessary to perform job tasks in the hospitality & tourism industry. 1.10 5


a

Read and comprehend work related materials.


SE: 245‐246, 490

b

Read and follow instructions to perform a task.

1.12 5


SE: 245‐246, 605, 611‐613, 727‐729

c

Perform basic mathematical functions including use of decimals, fractions, percentages, formulas and methods of measurements.

1.13 5


SE: 234‐244, 260, 261, 262, 264‐265, 405

d

Perform basic accounting procedures.

1.14 5


SE: 62, 67, 235, 532, 635



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e

Perform written tasks including filling out forms and writing reports.

1.15 5


SE: 432‐438, 440, 442, 528‐531, 629, 739‐745, 747, 749, 750‐757

B

Study the elements of marketing techniques used in various types of hospitality & tourism establishments to gain familiarity with all venues.

2.00 11


1

Achieve a familiarity with marketing techniques used in the hospitality & tourism industry to sell a product or service. 2.10 11


a

Identify the elements of marketing.


SE: 93

b

Compare/contrast different marketing packets.


SE: 93

c

Develop strategies for making a sale.


SE: 93

C

Study and synthesize information from cultural diversity and geographical studies to appreciate their importance in developing product and services.

3.00 6 11


1

Identify the components of cultural diversity and geographical studies to appreciate their importance in developing product and services.

3.10 11


aDefine culture and cultural diversity.


SE: 419, 464‐466, 477 480

b

Categorize components of culture including religious customs, dietary habits and traditions. 3.12 11

Foundation StandardsSE: 417, 419, 466



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c

Give examples of how culture is relevant to the hospitality and tourism industry.

3.13 11


SE: 467‐469, 473, 476, 477

d

Design a method of increasing multicultural awareness.

3.14 11


SE: 447‐448, 467, 474, 477, 479

2

Identify the elements of geography that affect the hospitality & tourism industry to aid in customer service.

3.20 6


a

Articulate the relevance of geography to hospitality and tourism including natural resources, climate, landforms and time zones. 3.21 6


SE: 607

b

Identify the major countries important to the industry for importing goods.


SE: 608

c

Apply the concepts of weather and climate to hospitality situations.


SE: 607

D

Study and synthesize the effects of the economy on the hospitality & tourism industry to apply appropriate strategies in developing products or services. 4.00 6


1Summarize how to use the "state of the economy" to plan products and service. 4.10 6


a

Define currency and the exchange rate.


b

Define economics as it applies to the hospitality and tourism industry.


c

Generalize the effects that supply and demand has on the hospitality and tourism industry. 4.13 6




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d

Explain the importance of the hospitality and tourism industry to the U.S. economy.

4.14 6


SE: 23, 25‐28, 29, 30‐31, 34, 38‐43, 49, 59, 67

e

Explain effects of changes in taxation on hospitality & tourism industry.


SE: 537

E

Study the elements of management styles used in various types of hospitality & tourism establishments to gain familiarity with all venues.

5.00 6


1

Examine management styles of different organizational structures to learn best practices for each style.

5.10 6


a

Define industry management terms including, yield, yield management, no‐show, discount inventory control, overbooking and spoilage. 5.11 6


SE: 245

b

Compare/contrast management of different organizational structures including independently owned, chain affiliated and corporations in the industry. 5.12 6


SE: 228‐231, 233, 478‐497, 499, 661‐662, 666, 793, 795, 799

II COMMUNICATIONS II 2 3 8 11 Foundation Standards

AUse good oral and written communication skills to create, express and interpret information. 1.00 8


1Apply active listening skills in obtaining and clarifying information.


a Determine familiarity of discussion. 1.11 8 Foundation Standards SE: 424‐426, 446

b

Differentiate between hearing and listening.


SE: 426‐427, 446



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c

Evaluate different styles of listening.

1.13 8


SE: 426‐427, 429‐432

d

Identify the effects of physical, social, and psychological factors on ability to listen. 1.14 8

Foundation StandardsSE: 416‐420

e

Demonstrate the role of good listening skills in job success.


426‐427, 429‐432

f

Explain the message given.


SE: 413‐415, 421, 422, 429‐432, 448‐450

2Respond with restatement and clarification techniques to clarify information. 1.20 8


a

Ask questions to seek or confirm understanding.

1.21 8


SE: 224, 427, 440, 638, 642‐643, 650, 765‐769, 771, 773, 774, 775

b

Paraphrase or repeat information.

1.22 8


SE: 430‐431, 440, 446, 524, 630, 634, 645, 646, 649

c

Record or summarize information in written notes.

1.23 8


SE: 427, 432, 431, 441, 629‐630, 632, 633, 647, 648

d

Follow directions and/or respond in a positive way with clear, concise comments.

1.24 8


SE: 523‐528, 765‐769, 771, 773, 774, 775

B

Interpret verbal and nonverbal behaviors to enhance communication with co‐workers and customers/guests. 2.00 3




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1

Interpret verbal and nonverbal behaviors to enhance communication with co‐workers and customers/guests. 2.10 3


a

Speak and understand English or required language.

2.11 3


SE: 417, 469, 481, 623

b

Present comfortable tone in speaking with people.

2.12 3


SE: 418, 454, 629‐630, 648

c

Identify verbal cues.

2.13 3


SE: 413, 415, 422, 428‐423, 619‐620

d

Communicate clearly and concisely to co‐workers and others.

2.14 3


SE: 413‐416, 421, 422, 428‐432, 442, 443‐452, 453, 457, 619‐620, 628‐630, 632, 634, 636, 648, 651

e

Explain messages conveyed by verbal behaviors.

2.15 3


SE: 413, 415, 422, 428‐440, 448‐450, 441,442, 618‐620

2Interpret nonverbal behaviors to enhance communication. 2.20 3


a

Identify nonverbal cues.

2.21 3


SE: 413, 417, 427, 623, 625

b

Observe eye contact, facial expressions, posture, gestures, and other body language.

2.22 3


SE: 413, 417, 427, 623, 625



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c

Explain message conveyed by nonverbal behaviors

2.23


SE: 413, 417, 623, 625

C

Design all communications to exhibit professionalism in attitude, initiative, respect to others, and commitment.

3.00 8


1Apply proper etiquette in all customer contacts. 3.10 8


a

Use correct phone etiquette.

3.11 8


SE: 429‐432, 440, 457, 647

b

Diffuse dissatisfaction scenarios professionally.

3.12 8


SE: 644‐647, 649, 651

c

Provide constructive feedback and reinforcement.

3.13 8


SE: 445, 448‐452, 454, 450, 454, 642‐643, 649

d

Devise strategies for maximizing customer satisfaction.

3.14 8


SE: 618‐623, 624‐625, 626, 627, 628‐630, 632, 634, 640‐641, 648, 651

2

Utilize tactful phraseology and communication to dispel misunderstandings or difficult situations. 3.20 8


a

Make a request of a guest/customer without confrontation.

3.21 8


SE: 637‐640, 648, 650



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b

Give directions to a frenzied, stressed, upset guest/customer without insult or conflict.

3.22 8


SE: 167, 169‐171, 644‐647, 649, 651

D

Comprehend and use reading strategies to learn meaning, technical concepts, vocabulary, and follow directions. 4.00 2


1Use purpose as a context to select reading strategies and read text. 4.10 2


a

Identify purpose of text.


SE: iv‐vii

b

Identify complexity of text.


SE: vii‐viii

c

Use at least one reading strategy (skimming, reading for detail, reading for meaning and critical analysis) for selected reading and describe why you selected that strategy.

4.13 2


SE: 7, 35, 53, 74, 94, 104, 216, 234, 369, 382, 546, 571, 628, 648, 682, 784

2Analyze information read to learn meaning, technical concepts, vocabulary, and follow directions. 4.20 2


a

Determine relevance, accuracy and appropriateness to purpose.


SE: 32, 51, 64, 92, 102, 172, 405, 670,

b

Integrate information with prior knowledge.

4.22 2


SE: 32, 33, 51, 65, 67, 92, 93, 102, 124, 362‐363, 405, 423, 456‐457, 607‐608, 670, 724

c

Identify complexities and discrepancies in information.

4.23 2


SE: 51, 65, 92, 149, 172, 456, 670



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d

Analyze information presented in a variety of formats such as tables, lists, and figures.

4.24 2


SE: 146, 169‐170, 179, 181, 191, 194‐195, 201‐203, 236‐244, 247‐258, 303‐316, 320‐336, 373‐377, 433, 485, 548‐555, 572‐601, 725, 734‐739, 790‐797

3

Interpret, transcribe and communicate information, data, and observations to apply information learned from reading to actual practice.

4.30 2


a

Explain meaning of new terms, vocabulary and concepts.

4.31 2


SE: 51, 64, 67, 92, 93, 124, 133, 146, 149, 209, 264, 343, 362‐363, 380, 405, 538, 607‐608, 667

b

Interpret technical materials used.

4.32 2


SE: 62, 67, 92, 93, 124, 149, 235, 264‐265, 532, 631, 635, 405, 457, 607‐608, 670, 742, 802

c

Write specific steps for applying information learned to task or new situation.

4.33 2


SE: 33, 67, 92, 93, 103, 125, 134, 147, 173, 209, 362‐363, 535, 538, 607, 670

d

Write set of directions for others sharing information learned and applying that to task or new situation.

4.34 2


SE: 67, 93, 125, 134, 147, 149, 173, 209, 607



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E

Locate, organize & reference written information from various sources to communicate with co‐workers & clients. 5.00 0


1Locate written information to communicate with co‐workers and clients/participants. 5.10 0


a

Identify topic.

5.11 0


SE: 33, 52, 93, 103, 147, 149, 209, 264, 363, 405, 457, 537‐538, 607‐608, 670, 800, 802‐803

b

Conduct search of information using card catalog, keywords, and/or search engines.

5.12 0


SE: 51, 93, 209, 363, 405, 457, 537‐538, 607‐608, 670, 755, 800, 802‐803

c

Locate variety of resources such as books, journals, and magazines.

5.13 0


SE: 93, 209, 363, 405, 457, 537‐538, 607‐608, 670, 802‐803

d

Locate information from electronic forms including the Internet.

5.14 0


SE: 51, 93, 209, 264, 363, 405, 457, 537‐538, 607‐608, 670, 753, 755, 800, 802‐803

2Organize information to use in written and oral communications. 5.20 0




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a

Read and take notes from selected resources.

5.21 0


SE: 52, 67, 93, 103, 134, 149, 173, 209, 264, 363, 405, 456‐457, 537‐538, 607‐608, 670, 800, 802‐803

b

Prepare outline that emphasizes major points with supporting data.

5.22 0


SE: 52, 67, 93, 103, 134, 149, 209, 264, 363, 457, 538, 607‐608, 670, 802‐803

c

Present information in organized, easy‐to‐follow manner.

5.23 0


SE: 52, 67, 93, 125, 103, 134, 147, 149, 173, 209, 264, 363, 405, 456‐457, 538, 607‐608, 670, 725, 802‐803

3Document the source and proper reference to use in written information. 5.30 0


a

Prepare a bibliography.

5.31 0


SE: 93, 264, 405, 457, 607‐608, 670

b

Footnote excerpts and quotations.

5.32 0


SE: 52, 93, 149, 457, 670

c

Follow rules and regulations relating to plagiarism and copyright.


SE: 209, 457

FUse correct grammar, punctuation and terminology to write and edit documents. 6.00 0 11




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1

Compose multi‐paragraph writing clearly, succinctly, and accurately to reflect professionalism in written documents. 6.10 0


a

Organize and arrange information for effective coherence.

6.11 0


SE: 33, 51, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 538, 607‐608, 670, 802‐803

b

Report relevant information in order of occurrence.

6.12 0


SE: 33, 65, 67, 102, 125, 134, 209, 362, 405, 538, 607

c

Interpret information, data, and observations correctly.

6.13 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724‐725, 802‐803

d

Present main ideas and supporting facts.

6.14 0


SE: 33, 51, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 538, 607‐608, 670, 802‐803

2

Use description of audience and purpose to prepare written documents including forms, reports, and data sheets. 6.20 0




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a

Use technical terms and concepts.

6.21 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 149, 209, 264‐265, 362‐363, 405, 457, 537‐538, 607‐608, 670, 803

b

Incorporate and use references effectively and accurately.

6.22 0


SE: 33, 52, 65, 67, 93, 103, 134, 149, 264, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724, 751, 802‐803

c

Report objective and/or subjective information.

6.23 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724, 802‐803

3Use correct grammar, spelling, punctuation and capitalization to prepare written documents. 6.30 0


a

Use correct grammar and sentence structure.

6.31 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 405, 456‐457, 538, 607‐608, 670, 802‐803



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b

Use correct spelling.

6.32 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 405, 456‐457, 538, 607‐608, 670, 802‐803

c

Use correct punctuation and capitalization.

6.33 0


SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 456‐457, 538, 607‐608, 670, 802‐803

4Use computer skills to design and develop written materials and supporting visual aids. 6.40 11


a

Use word processing software to develop text, charts, graphs or figures correctly.

6.41 11


SE: 33, 67, 125, 147, 362‐363, 405, 456, 607

b

Use presentation software to prepare visual support materials.


SE: 93, 125, 363, 605

c

Format written documents with correct font and layout for easy reading.

6.43 11


SE: 67, 103, 363, 456‐457, 538, 607‐608, 670

G

Use appropriate resources and techniques to develop and deliver formal and informal presentations.

7.00 0


1Use description of audience and purpose to prepare oral presentation.




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One) © 2011

a

Know subject matter.

7.11 0


SE: 52, 67, 125, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776

b

Identify characteristics of the audience and adjust to their ability to understand.

7.12 0


SE: 52, 67, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776

c

Use technical terms and concepts correctly.

7.13 0


SE: 52, 67, 125, 149, 233, 535, 605, 651, 670, 691, 724, 776

d

Use proper organization and structure to achieve coherence of major points.

7.14 0


SE: 52, 67, 125, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776

2Identify and prepare media and visual aids to complement an oral presentation. 7.20 0


a

Identify media and visual aids appropriate to understanding of topic.

7.21 0


SE: 173, 535, 605, 651

b

Prepare visual aids and support materials for easy viewing and without error.

7.22 0


SE: 173, 535, 605, 651

c

Operate any equipment used with support materials smoothly and efficiently. 7.23 0

Foundation StandardsSE: 535, 605

3Deliver presentation to sustain listener's attention and interest. 7.30 0




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a

Deliver presentation without grammatical error.

7.31 0


SE: 52, 67, 149, 173, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776

b

Speak clearly with appropriate volume, rate and gestures.

7.32 0


SE: 52, 67, 149, 173, 233, 423, 454, 535, 605, 651, 670, 691, 724

c

Use support materials in the presentation that enhance the understanding of the topic and the interest level of the audience. 7.33 0


SE: 149, 173, 535, 605, 651, 670

d

Evaluate listeners' interest and receptiveness.

7.34 0


SE: 173, 670, 423, 535, 605, 776

e

Use verbal and nonverbal feedback strategies to engage discussion and adjust message and delivery.

7.35 0


SE: 233, 420, 423, 445, 448‐452, 454, 450, 454, 642‐643, 649, 670, 776

f

Respond to questions and comments on presentation.

7.36 0


SE: 149, 173, 423, 605, 670, 691, 776

gExplain message conveyed by nonverbal behaviors. 7.37 0

Foundation StandardsSE: 413, 417, 423, 427, 623, 625, 670

HInterpret and use tables, charts and figures to support written and oral communication. 8.00 0 8


1Develop tables, charts and figures to support written and oral communication. 8.10 8




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One) © 2011

a

Compile facts and arrange in organized manner for a table, chart or figure.

8.11 8


SE: 33, 93, 103, 125, 147, 149, 173, 209, 362‐363, 405, 456, 607, 800

b

Document sources of data.

8.12 8


SE: 33, 103, 149, 173, 405

c

Determine most appropriate way to display data for effective coherence.

8.13 8


SE: 33, 51, 93, 103, 125, 147, 149, 173, 264‐265, 362‐363, 405, 456, 538, 607, 802

d

Prepare table, chart, graph or figure for inclusion in publication or presentation.

8.14 8


SE: 33, 93, 103, 125, 147, 173, 209, 362‐363, 405, 456, 800

2Interpret tables, charts and figures used to support written and oral communication. 8.20 0


a

Evaluate reference or source of data for authenticity and reliability.


SE: 51, 93, 800

b

Explain information presented in tables, charts and figures.

8.22 0


SE: 33, 51, 93, 147, 149, 233, 264‐265, 362‐363, 405, 456, 537, 607

c

Prepare written summary of findings expressed in tables, charts and figures.

8.23 0


SE: 51, 65, 93, 149, 264‐265, 362‐363, 405, 800



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One) © 2011

IIIPROBLEM SOLVING AND CRITICAL THINKING SKILLS III 2 8 13


A

Use the principles of budgeting & forecasting to maximize profit & growth in various sectors of hospitality & tourism. 1.00 13


1Apply forecasting skills to determine cost and profit. 1.10 13


a

Identify information needed to forecast bookings/reservations.


SE: 62, 629‐631, 656

b

Calculate a no‐show percentage.


c

Calculate a ten‐day forecast.


2Apply budgeting skills to determine staffing levels. 1.20 13


aDetermine labor hours for each level of booking/reservations. 1.21 13


b

Determine number of employees to schedule at each level of booking/reservations. 1.22 13


c

Set staffing schedules to balance labor costs and level of booking/reservations.


SE: 230‐231

B

Examine all comments & suggestions from the customer service area to formulate improvements in service/products & training of staff.

2.00 8


1Use customer comments to guide customer satisfaction policies. 2.10 8


a

Assess the importance of customer satisfaction.

2.11 8


SE: 617‐625, 626, 627, 628‐630, 632, 634, 640‐641, 648, 651



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One) © 2011

b

Devise strategies for maximizing customer satisfaction.

2.12 8


SE: 618‐623, 624‐625, 626, 627, 628‐649, 650, 651, 665

cRole‐play customer dissatisfaction scenarios. 2.13 8

Foundation StandardsSE: 651

C

Study potential, real & perceived emergency situations to recognize and implement appropriate safety & security measures. 3.00 13


1Identify methods to cope with emergency situations. 3.10 13


a

Observes guests/customers and surroundings to identify dangerous situations. 3.11 13

Foundation StandardsSE: 167, 170‐171, 186‐188, 199‐200, 202‐205, 209

bCreate a reactive solution to exposure to a terrorist situation. 3.12 13

Foundation StandardsSE: 204‐205, 209

c


Foundation StandardsSE: 207

DIdentify and use common tasks that require employees to problem‐solve on the job. 4.00 2


1Use critical thinking skills to solve problems. 4.10 2


a

Manage time effectively.

4.11 2


SE: 779‐781, 787, 789

b

Prioritize tasks.


SE: 780‐781, 787

c

Demonstrate flexibility.

4.13 2


SE: 484‐487, 498, 499

d

Handle ambiguous situations.


SE: 447, 480‐481



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One) © 2011

IVINFORMATION TECHNOLOGY APPLICATIONS IV 0


A

Identify and use information technology tools specific to hospitality and tourism to access, manage, and integrate information.

1.00 0


1Use computer‐based technology to access information. 1.10 0


a

Access a website using the internet.

1.11 0


SE: 451, 644, 753, 784

b

Use email to send and receive messages.


SE: 532

c

Collect data from the environment, people, or instruments.

1.13 0


SE: 62, 235, 451, 501, 506,‐507, 532, 631, 635, 644, 735, 742

d

Use website to promote product/services to potential guests/clients. 1.14 0


2Use database and spreadsheet technology to manage information.


a

Locate information on a spreadsheet.


b

Classify information using a classification scheme.


SE: 62, 235, 532, 635

c

Sort information using an organization system.


SE: 62, 235, 532, 635

3Use computer‐based technology to integrate information. 1.30 0




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One) © 2011

a

Use a database to summarize, compare/contrast information.

1.31 0


SE: 235, 451, 532, 644, 784

b

Represent existing client, product, device or topic information in a different form.

1.32 0


SE: 62, 451, 532, 631, 635, 742

c

Interpret client or product information to determine appropriate action.

1.33 0


SE: 62, 235, 532, 631, 635, 644

4Use information technology to evaluate information. 1.40 0


a

Use electronic sources to determine quality, relevance or usefulness of a product. 1.41 0


b

Use electronic sources to generate and access client/customer information for evaluation.

1.42 0


SE: 62, 235, 451, 532, 631, 644, 635, 742

BApply computer skills to expedite workflow and enhance customer service. 2.00 13


1 Manage computer operations. 2.10 13 Foundation Standards

a

Use basic industry software programs.

2.11 13


SE: 62, 235, 532, 631, 635, 735

b

Employ desktop operating skills.

2.12 13


SE: 62, 235, 501, 506,‐507, 532, 631, 635, 735, 742

V SYSTEMS V 1 6 8 13 Foundation Standards



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One) © 2011

A

Understand roles within teams, work units, departments, organizations, interorganizational systems and the larger environment to identify the effect of systems on the quality of the product or service.

1.00 6


1

Research appropriate sources to trace the development of the hospitality and tourism industry and

1.10 6


learn the overall structure. 6 Foundation Standards

a

Identify early stages of the hospitality and tourism industry.

1.11 6


SE: 14‐29, 30‐31, 32, 33

b

Outline the growth of the hospitality industry.


SE: 14‐31, 32, 33, 34‐50, 51, 52, 53‐63, 64‐65, 67

c

Discuss current trends in society and how they affect hospitality and tourism.

1.13 6


SE: 30, 33, 34‐50, 51, 52, 53‐63, 64‐65, 67

d

Draw conclusions on the impact of the future economic, technological and social changes in the hospitality and tourism industry. 1.14 6


SE: 26‐27, 29, 30, 31, 32, 33, 67

2Use organizational charts to analyze the workplace operations. 1.20 1


a

Learn the functions of the department or unit within the larger organization.

1.21 1


SE: 225‐231, 232, 233, 661‐662

b

Integrate the functions of the other departments or units to serve the guest/customer.

1.22 1


SE: 225‐231, 232, 233, 661‐662

BManage and improve organizational systems to better serve customers.

2.00 8 13Foundation Standards



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One) © 2011

1

Develop and manage plans and budgets to accomplish organizational goals and objectives.

2.10 13


a

Develop work plans and budgets that utilize people and resources effectively.

2.11 13


SE: 225‐231, 232, 233, 490, 494‐497, 499, 532, 536, 538, 661‐662, 669

b

Develop reports on performance and resource utilization.

2.12 13


SE: 62, 67, 528‐533, 534, 535

c

Modify plans and budgets to meet goals and objectives.

2.13 13


SE: 67, 489, 492‐497, 667

2

Develop plans to improve organizational performance including customer satisfaction and service/operations performance.

2.20 8


a

Identify and describe most critical performance problems.

2.21 8


SE: 632‐‐635, 640‐641, 644‐648, 649, 651

b

Identify opportunities for improvement of the system.

2.22 8


SE: 494‐496, 497, 498, 642‐647, 649, 670

c

Use structured problem‐solving process to develop systematic improvements.

2.23 8


SE: 484‐488, 497, 498, 499



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One) © 2011

C

Achieve a familiarity with other industries that have relevant services or products and understand how they impact a seamless product/service to the guest/customer.

3.00 13


1

Describe feasible collaboration with various other industries to provide an inclusive product to the customer.

3.10 13


a

Cite an example a seamless service system using cooperative efforts with related industries.

3.11 13


SE: 34‐50, 51, 52, 53‐63, 64, 67, 790‐798, 799

b

Identify and integrate the different vendors, suppliers, and properties to create the guest/customer experience.

3.12 13


SE: 34‐50, 51, 52, 53‐63, 64, 67, 790‐798, 799

2

Identify the core competencies of the various hospitality and tourism related organizations or businesses to best utilize available resources.

3.20 13


a

Name an organization whose strength is in its manpower.


SE: 36‐38, 40‐41, 52

bName an organization whose strength is financial. 3.22 13


c

Name a business whose key competence is knowledge or connections. 3.23 13

Foundation StandardsSE: 38‐39, 44‐45, 52

d

Develop an example of a collaborative product or service in the hospitality and tourism industry. 3.24 13

Foundation StandardsSE: 52, 67

VISAFETY, HEALTH AND ENVIRONMENT

VI 2 3 12 13Foundation Standards



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One) © 2011

A

Review all safety and sanitation procedures applicable to the work area to ensure a safe and healthy work environment for all individuals.

1.00 2 12 13


1Examine overall safety procedures to maintain a safe work area. 1.10 2


aIdentify electrical and mechanical hazards. 1.11 2

Foundation StandardsSE: 174‐176, 196, 198

b

Classify different types of fires and how to contain them.

1.12 2


SE: 176‐177, 179, 196, 197

c

Identify proper fire evacuation procedures.

1.13 2


SE: 167, 169‐171, 172, 173, 182, 209

d

Explain the safe use of ladders.


SE: 188‐190

e

Outline proper response to emergency situations.

1.15 2


SE: 167‐171, 172, 173, 182, 196, 199‐205, 206, 207, 209

f

Outline basic first aid and CPR procedures.

1.16 2


SE: 199‐204, 205, , 206, 207



a

Outline compliance requirements of sanitation and health inspections.

1.21 12


SE: 89‐90, 91, 92, 149

b

Show exemplary appearance and hygiene.

1.22 12


SE: 93, 94‐101, 102, 103, 222‐223



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One) © 2011

c

Use appropriate safety equipment and clothing.

1.23 12


SE: 162, 165‐167, 171

3

Practice personal safety while at the work site & on work related assignments to avoid injuries or accidents. 1.30 2


a

Detail proper lifting and carrying procedures.

1.31 2


SE: 190‐193, 197, 198

b

Demonstrate handling safety with mechanical, environmental, microwave radiation, vehicle, optical laser, radar, high frequency radio, and fiber optics.

1.32 2


SE: 137, 145, 156‐157, 161‐167, 173, 174‐176, 178, 183‐186, 188‐190, 196, 198, 209

c

Demonstrate safe work habits and procedure related to application of electricity and static discharge. 1.33 2


d

Demonstrate the appropriate use of safety equipment & procedures, such as lockout/tag out, as required for work activity. 1.34 2


SE: 205

e

Demonstrate safe use of equipment commonly used within the hos

1.35 2


SE: 88, 111‐113, 114‐123, 124, 125, 126‐132, 133, 134, 135‐145, 146, 147, 174‐196, 197, 198, 209

f

Adjust working routines to take advantage of ergonomic designs in the workplace.

1.36 2


SE: 225‐231, 232, 661‐664, 666, 667



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One) © 2011

B

Analyze life choices related to nutrition, stress, and exercise to measure their affect on performance in the career pathways within hospitality and tourism.

2.00 2


1

Examine the pursuit of personal life style choices to prepare for careers in the hospitality and tourism industry.

2.10 2


a

List the effects of exercise on job performance.

2.11 2


SE: 777‐779, 787, 788

b

Discuss the effects of nutrition and dietary habits on job performance.

2.12 2


SE: 777‐779, 787, 788

c

Interpret the effect of stress, fatigue and anxiety on job performance.


SE: 779‐782, 787, 788, 789

C

Analyze work related chemicals and hazardous materials to prevent health related problems that may result from exposure to these elements.

3.00 2


1Follow industry standards to comply with safety policies and procedures.


a

Apply Hazcom and Hazardous Material practices and MSDS procedures for handling and disposing of chemicals.

3.11 2


SE: 160‐162, 165, 171, 209

b

Illustrate compliance with OSHA safety regulations and practices.

3.12 2


SE: 160‐162, 165, 171, 198, 209



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One) © 2011

D

Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures. 4.00 13


1Outline safety & security issues for individuals & groups in multiple environments to minimize risks. 4.10 13


a

Create a solution to guests/customer exposure to a health hazard.

4.11 13


SE: 167, 169‐171, 172, 173, 199‐204, 206, 207

b

Suggest ways to manage guests/customers facing a threat.

4.12 13


SE: 169‐171, 172, 197, 204‐205

c

Create ways to prevent common safety hazards.

4.13 13


SE: 162, 163‐164, 167, 186‐188, 193‐194, 197, 206, 209

d

Develop and role play mock emergency situations.


SE: 207

2

Outline resources to utilize in various emergency situations for self, co‐workers, and customers/guests.

4.20 2


a

Detail steps to use in medical emergencies.

4.21 2


SE: 159‐160, 167‐168, 199‐205, 206, 207

b

List resources for assistance with environmental issues.


SE: 137, 145

c

Name the resources for assistance in crimes or accidents.


SE: 167‐168, 170



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One) © 2011

d

Detail how to access help in a terrorist situation.


SE: 204‐205, 209

E

Research ways to use security measures to protect guests/customers, staff and limit liability. 5.00 13


1Develop various security measures to increase safety. 5.10 13


a

Outline how locking systems protect guests/customers.


SE: 205, 209

b

Create a security system using surveillance cameras.


SE: 209

c

Design a security system using security personnel.


SE: 167, 173, 209

d

Detail ways to use lighting to increase security.


SE: 169‐171

VII LEADERSHIP AND TEAMWORK VII 3 Foundation Standards

AEmploy leadership and teamwork skills to facilitate workflow. 1.00 3


1Develop group‐working relationships to improve the work environment.


a

Encourage positive working relationships.

1.11 3


SE: 464‐469, 473‐475

b

Participate as a team member.

1.12 3


SE: 223, 467‐469, 474

c

Adhere to company policies.

1.13 3


SE: 468, 469‐472, 474, 475



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One) © 2011

d

Motivate self.


SE:465, 467, 482

2Observe outstanding leaders to identify effective management styles.


a

Name several styles of leadership.

1.21 3


SE: 478‐497, 498, 499, 538

b

Identify organization skills of good leader.


SE: 492‐496, 497, 498, 499

c

Describe decision‐making skills.

1.23 3


SE: 484‐488, 490‐491

d

Explain how a leader delegates work.


SE: 227, 230‐231

e

Describe techniques a good leader uses to develop a high performing team.

1.25 3


SE: 463‐469, 473‐475, 476, 478‐484, 498, 499

BLead others in tasks and activities to benefit the organization as a whole.


1Use leadership skills to create motivation for change. 2.10 3


a

Compliment and encourage others.


SE: 223, 474

b

Clarify expectations for change.


SE: 474

c

Indicate the benefits of change.


SE: 473



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One) © 2011

dExhibit flexibility.


SE: 467

2Model leadership and teamwork qualities to aid in employee morale.


a

Detail ways to minimize staff turnover.


SE: 467, 474

b

Create a pleasant working atmosphere.


SE: 474

c

Coach and mentor new employees.


SE: 1, 4, 737

d

Involve all individuals in creative problem solving.

2.24 3


SE: 484‐488, 490‐491

C

Establish and maintain effective working relationships with all levels of personnel and other departments to provide effective services to the guest/customer. 3.00 3


1Use interpersonal skills to build effective working relationships. 3.10 3


a

Work effectively within the department or unit.

3.11 3


SE: 222, 424‐426, 443‐450, 452, 453, 454, 457, 467‐468, 473‐475, 476, 477

b

Co‐operate with workers from other departments or units.

3.12 3


SE: 62, 222, 424‐426, 432‐438, 443‐450, 452, 453, 454, 457, 467‐468, 635



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c

Practice sensitivity to cultural, religious, disability and gender issues in dealing with others.

3.13 3


SE: 417‐428, 463‐469, 473, 475, 621‐623

DResolve conflicts to satisfy staff, guests/customers and others. 4.00 3


1Use conflict‐management skills to facilitate solutions. 4.10 3


a

Identify sources of conflict.

4.11 3


SE: 413‐420, 421, 423, 469‐472, 644‐645, 647, 649, 651

b

Include stakeholders in a problem‐solving session.

4.12 3


SE: 445‐447, 474, 644‐645, 649

c

Agree on and implement steps to resolve conflict.

4.13 3


SE: 424‐427, 469‐472, 484‐488, 644‐647, 649

d

Follow up on results of implementation.

4.14 3


SE: 421, 644‐645, 647, 649, 651

VIIIETHICS AND LEGAL RESPONSIBILITY

VIII 2 3 13Foundation Standards

A

Examine and review ethical and legal responsibilities as they relate to guests/customers and employee conduct within the establishment to maintain high industry standards.

1.00 3 13

1

Develop an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues. 1.10 3




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a

Define legal and ethical responsibilities for safety procedures.

1.11 3


SE: 156‐171, 172, 173, 468, 489‐492, 498, 538

b

Outline how harassment and stereotyping can create an unhealthy work environment. 1.12 3

Foundation StandardsSE: 465‐466, 469‐472, 477

c

Demonstrate understanding of legal interviewing processes.


SE: 500‐513, 519

d

Interpret workman's compensation requirements and forms.


e

Maintain and understand standard of confidentiality.


SE: 490, 475

2

Interpret ethical and legal guidelines relating to job performance to solve legal and ethical issues.

1.20 13


a

Identify ethical and legal situations which occur in the workplace.

1.21 13


SE: 89‐90, 91156‐164, 167‐171, 172, 174‐176, 178, 193‐194, 204‐205, 468, 470‐471, 482‐483, 489‐492, 496, 500, 511‐513, 508, 521, 522, 538, 638‐640, 648

b

Develop responses to situations based on legal responsibilities and employer policies.

1.22 13


SE: 93, 160, 162, 163‐171, 173, 178, 181‐188, 193‐194, 205, 209, 468‐472, 476, 511‐513, 522, 538, 648, 650



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c

Develop responses to situations based on ethical considerations.

1.23 13


SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522

BShow regard for ethics, values, and principles to deal fairly with others.

2.00 3 13Foundation Standards

1Respect others at all times to express personal ethical values. 2.10 3


a

Be respectful and sensitive to other's beliefs.


SE: 223

b

Demonstrate good life values.


SE: 221‐224

c

Demonstrate fairness to others of different cultures, religions, gender, or age.

2.13 3


SE: 417‐420, 466‐469, 475, 476, 477, 621‐623, 625, 626

2Integrate ethical treatment in the workplace to establish codes of conduct. 2.20 13


a

Perform ethically by all local, state, and national standards.

2.21 13


SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522

b

Apply ethical principles to decision‐making related to customers/guests and fellow workers.

2.22 13


SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522



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c

Apply ethical standards to the delivery of quality performance, products and work.

2.23 13


SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522

C

Examine professional and workplace ethics and legal responsibilities to provide guidelines for conduct.

3.00 2


1Demonstrate awareness of responsibilities for different positions within the organization. 3.10 2


a

Explain legal responsibilities of employees to comply with government laws & regulations including responsible liability.

3.11 2


SE: 89‐90, 93, 156‐158, 469‐472, 475, 513, 519, 637‐640, 648, 650

b

Explain the major laws and regulations that define responsibilities for commercial, consumer, health, safety, environmental, and employment laws and regulations.

3.12 2


SE: 89‐90, 91, 92, 156‐162, 171, 172, 209, 210, 469‐475, 504, 511‐513, 519, 521, 637‐640, 648, 650

DIdentify what ethical issues and concerns affect a career field to aid in making career choices. 4.00 13


1

Observe ethical behavior in the workplace to appreciate the integral role it plays in all business.

4.10 13


a

Describe situations where ethical concerns can change the workplace.

4.11 13


SE: 489‐492, 498, 538



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b

Identify problems that may arise if the workforce does not conduct itself ethically.

4.12 13


SE: 489‐492, 498, 538

c

Identify regulations that must be followed on a continuous basis in a given career area. 4.13 13

Foundation StandardsSE: 489‐497, 498, 499

d

List ethical liability issues that are specific to hospitality and tourism.

4.14 13


SE: 489‐492, 498, 538

IXEMPLOYABILITY AND CAREER DEVELOPMENT IX 1 3 13


A

Research and review career options and qualifications to explore careers in the hospitality and tourism industry.

1.00 1


1

Examine the numerous career paths within hospitality and tourism to discover personal preferences.

1.10 1


a

Explore restaurants, food & beverage services.

1.11 1


SE: 34‐50, 51, 52, 67, 444, 790‐795, 799, 800, 802‐803

b

Explore the lodging industry.

1.12 1


SE: 52, 56‐59, 61, 63, 64, 795‐796, 799, 800, 802‐803

c

Explore travel and tourism.

1.13 1


SE: 49, 52, 53‐56,63, 64, 796‐797, 799, 800, 802‐803

d

Explore recreation, amusements, and attractions.

1.14 1


SE: 39‐41, 44, 797, 799, 800, 802‐803



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e

Identify the preferred career opportunities.


SE: 52, 800, 802‐803

2

Study entry‐level, skilled level and supervisory positions to gain an awareness of qualifications and skills needed for different levels of employment. 1.20 1


a

Detail entry‐level job qualifications in the industry.

1.21 1


SE: 47‐48, 233, 790‐792, 799

b

Detail skilled level job qualification in the industry.

1.22 1


SE: 48‐49, 225, 227‐229, 231, 233, 661‐662, 784‐785, 793‐795, 799

cDetail supervisory level job qualification in the industry. 1.23 1


d

Match interests, abilities and preferences to career preferences.


SE: 52, 800, 802‐803

B

Review independently owned and chain‐affiliated facilities in hospitality and tourism to compare and illustrate the advantages and disadvantages of working in each venue.

2.00 13


1

Examine an independently owned facility to distinguish it from other types. 2.10 13


a

List advantages and disadvantages of working for an independently owned facility.

2.11 13


SE: 36‐45, 51, 56‐59, 61, 63, 67



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b

List the advantages and disadvantages of working for a chain‐affiliated facility.

2.12 13


SE: 36‐45, 51, 56‐59, 61, 63, 67, 466, 537‐538

c

Conclude which type provides the best working environment to suit personal characteristics & values of the employee. 2.13 13


SE: 789, 800, 802‐803

CLearn steps necessary to seek, apply for, attain and retain employment.


1Seek, and apply for employment to begin career objectives. 3.10 1


a

Outline a plan for effective job search.

3.11 1


SE: 51, 52, 738‐747, 748, 749, 802

b

Write a resume that lists skills and competencies.

3.12 1


SE: 739‐742, 747, 748, 749*

c

Complete job applications forms.

3.13 1


SE: 750‐752, 757, 758

d

List steps for an effective job interview.

3.14 1


SE: 761‐769, 771, 773, 774, 775, 776

e

Explain follow up steps for a job interview.

3.15 1


SE: 789‐790, 772‐773, 774, 776

2Summarize steps necessary to retain a job in the industry. 3.20 3




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a

Develop a list of workplace rules and regulations.

3.21 3


SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 621, 734‐736

b

Identify and give examples of positive work attitudes.

3.22 3


SE: 216‐225, 232, 473‐474, 475, 476, 732‐733, 734‐736

c

Make a list of characteristics of a successful employee.

3.23 3


SE: 95‐96, 216‐224, 232, 233, 473, 619‐621, 623, 627, 733‐738, 790‐795

d

Identify hierarchy within the organization.

3.24 3


SE: 225, 228‐231, 233, 601‐602, 661‐662, 666, 793

3Identify positive work behaviors and personal qualities to retain employment. 3.30 1


a

Demonstrate regular attendance.


SE: 221‐222

b

Follow company dress and appearance standards.

3.32 1


SE: 94‐101, 102, 103, 222‐223, 620‐621

c

Take responsibility for decisions and actions.

3.33 1


SE: 223‐224, 620, 645, 645



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d

Demonstrate effort and initiative.

3.34 1


SE: 221‐224, 621‐623, 625, 636‐637, 650

e

Demonstrate the willingness to learn.

3.35 1


SE: 164, 171, 203, 515, 523‐528, 533, 645, 784‐787

f

Follow directions.

3.36 1


SE: 629‐630, 633, 640‐641

D

Understand advancement procedures and the promotional work ladder within the industry to plan career objectives. 4.00 1


1

Determine the chain of command for a particular industry to evaluate personal skills and potential.

4.10 1


a

Comprehend the career ladder for each industry.

4.11 1


SE: 46‐50, 51, 52, 225, 227‐229, 231, 233, 601‐602, 790‐798, 799, 800

b

Identify the head of each department and their responsibilities.


SE: 225, 229, 519, 601‐662, 792, 799

2Explain what projects need to be accomplished or skills required to achieve a promotion. 4.20 1


a

Gather information on the skills of higher‐level positions.

4.21 1


SE: 225, 519, 538, 601‐662, 793‐797, 799, 800, 801



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b

Identify the process of applying for promotional positions and the person(s) to contact.

4.22 1


SE: 488‐489, 792, 784‐787, 801, 802‐803

c

Write a career pathway plan.


SE: 800, 802‐803

X TECHNICAL SKILLS X 5 8 Foundation Standards

A

Examine the customer service skills required to be successful in the hospitality and tourism industry.

1.00 8


1Apply customer service skills to ensure guest satisfaction. 1.10 8


a

Define customer service.


SE: 618‐619, 624

b

Evaluate customer service scenarios.

1.12 8


SE: 621‐623, 624, 626, 627, 629‐631, 632, 637‐642, 644‐647, 653

c

Determine appropriate customer service solutions.

1.13 8


SE: 619‐623, 625, 626, 627, 628‐649, 650, 651, 653‐655, 661‐663, 665, 667, 668, 669, 670

d

Describe how customer service affects a company's Determine appropriate customer service solutions "bottom line". 1.14 8


SE: 617‐619, 626, 627, 671

BUtilize different types of payment options to facilitate customer payments for services. 2.00 5




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1Handle different types of payments to accommodate the guest/customer.


a

Accept cash payments.

2.11 5


SE: 640‐641, 648‐649, 651

b

Make credit card transaction.

2.12 5


SE: 640‐641, 648‐649, 650, 651

c

Settle a direct bill account.


d

Combine payment methods to serve guests/customers.

2.14 5


SE: 640‐641, 648‐649, 651

CAREER AND EMPLOYABILITY SKILLS

Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post

A APPLIED ACADEMIC SKILLS 0 1 2 3 5 11 MI C&E Standards

Apply basic communication skills, mathematical processes and apply technology in work‐related situations

0

MI C&E Standards

Reading, English & Language Arts 0 MI C&E Standards

1

Read a technical manual and write a clear & logical report explaining the information using standard business English.

0

MI C&E Standards

SE: 207, 209, 262, 360, 362‐363, 405, 537‐538, 607, 608, 670, 691, 722, 724, 725

2

Give a verbal report on reading from a technical manual.

0

MI C&E Standards



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3

Read a case study and identify the details about the situation, define technical terms, jargon, or words with multiple meanings based on context, and summarize the conclusion.

0

MI C&E Standards

SE: 3, 71‐72, 153, 213, 269, 367, 411, 461, 543, 615, 676, 731; also see xiv‐1, 4‐5, 73‐74, 154‐155, 214‐215, 270‐271, 368, 412, 462‐463, 544‐545, 616‐617, 676‐677, 732‐733 for additional reinforcement.

Relate the results of study to a similar situation in a verbal or written report.

0

MI C&E Standards

4

Take a verbal and written position on a topic and use correct grammar to defend it.

0

MI C&E Standards

SE: 66, 148, 208, 263, 361, 404, 455, 536, 606, 669, 723, 801

Mathematics 5 MI C&E Standards

5

Approach practical and workplace problems using a variety of mathematical techniques.

5

MI C&E Standards

SE: 234‐260, 261, 262, 264‐265

Problems include making conversions between the metric system and non‐English systems of measurement, mixed units (such as hours and minutes), and can require several steps to finding a solution. 5

MI C&E Standards

SE: 241‐244, 260

6

Research how math is used in the workplace and make a presentation detailing the process.

5

MI C&E Standards

SE: 7, 262, 264‐265, 537

Listening & Presentation Skills 0 MI C&E Standards



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7

Use correct grammar to communicate verbally.

0

MI C&E Standards

SE: 428‐429, 436, 448‐450, 456, 457, 627, 632, 634, 636‐637, 648‐649, 651, 670

8

Listen to a presentation and record important information. Report back identifying central themes and use key points to explain how the message applies to a similar situation.

0

MI C&E Standards

SE: 426‐428, 429‐432, 441, 446, 629, 630, 646, 647, 648‐649

Technology 0 MI C&E Standards

9

Apply technology to workplace or career situation. Include research and a written paper.

0

MI C&E Standards

SE: 488‐489, 510, 784‐787, 789, 790‐798, 800, 802‐803

B CAREER PLANNING 1 MI C&E Standards

1

Organize career information and labor market trends from a variety of sources.

1

MI C&E Standards

SE: 52, 67, 488‐489, 789, 790‐798, 800, 802‐803

2

Explain the advantages and disadvantages of working for self, others, being an employee of a large or small organization. 1

MI C&E Standards

SE: 34‐50, 51, 52, 56‐59, 61, 63, 66, 67

3

Analyze information & preferences from work‐based opportunity.

1

MI C&E Standards

SE:51, 52, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803



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4

Interpret information from a variety of career assessments to identify career interests and abilities.

1

MI C&E Standards

SE: 52, 66, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803

5

Apply a decision‐making model and use career assessment information to choose a career pathway.

1

MI C&E Standards

SE: 51, 52, 66, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803

6

Annually review EDP and include plan for continuing education.

1

MI C&E Standards

SE: 488‐489, 784‐787, 789, 807‐809

CDEVELOPING AND PRESENTING INFORMATION 11

MI C&E Standards

1

Gather, interpret, analyze, and refine data.

11

MI C&E Standards

SE: 67, 33, 209, 360, 405, 607, 670, 710

2

Analyze and synthesize information and data from multiple sources.

11

MI C&E Standards

SE: 67, 360, 607, 670, 691, 710

3

Plan and transform ideas and requirements into a concept, service, or product.

11

MI C&E Standards

SE: 67, 209, 344, 360, 363, 381, 403, 607, 668, 670, 722, 725

4

Assess the quality of the concept, service, or product using a predetermined standard.

11

MI C&E Standards

SE: 67, 363, 381, 607, 668, 670, 725



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5

Develop a plan to market a new product, service, or concept which includes identifying of customers, a graphic presentation, product requirements, and costs. 11

MI C&E Standards

SE: 67, 209, 363, 403, 607

6

Practice and demonstrate presentation skills using a variety of media and interpretive data. 11

MI C&E Standards

SE: 605, 651, 670

D PROBLEM SOLVING 1 MI C&E Standards

1

Apply a problem solving model to a workplace situation that involves setting goals, implementing and evaluating results. 1

MI C&E Standards

SE: 499

2

Identify typical problems that occur in a workplace and use a problem solving model to devise solutions, compare alternatives to past solutions, and predict their success. 1

MI C&E Standards

SE: 499

E PERSONAL MANAGEMENT 1 MI C&E Standards

Responsibility 1 MI C&E Standards

1

Demonstrate regular attendance, promptness, and staying with a task until satisfactory completion. 1

MI C&E Standards

SE: 223‐224, 233

2

Complete assignments with minimum supervision and meet deadlines.

1

MI C&E Standards

SE: 223‐224, 233

3

Use mistakes as learning opportunities; demonstrate persistence and adaptability to change.

1

MI C&E Standards

SE: 223‐224, 233

4

Initiate projects and extra activities for personal satisfaction.

1

MI C&E Standards

SE: 223‐224, 233

Self‐Management 1 MI C&E Standards

5

Monitor & evaluate accurately one's progress towards a goal or completion of a project. 1

MI C&E Standards

SE: 531, 535, 789



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6

Demonstrate health and safety practices and drug‐free behavior in school & workplace setting.

1

MI C&E Standards

SE: 94‐101, 102, 103, 147

7

Obtain a driver license and demonstrate driving skills and safety and/or use public transportation.

1

MI C&E Standards

8

Prioritize and accomplish tasks independently.

1

MI C&E Standards

SE:147, 789

9

Use appropriate personal expression and relate to school and work settings.

1

MI C&E Standards

SE: 413‐421, 423, 424‐440, 442, 445‐450, 452, 454, 456, 457

Ethical Behavior 1 MI C&E Standards

10

Demonstrate ethical behavior in school, work, and community situations.

1

MI C&E Standards

SE: 217, 221‐224, 233, 481, 490, 491, 489‐491, 498538

11

Describe employer‐employee rights and responsibilities.

1

MI C&E Standards

SE: 448‐450, 479, 483‐484, 490, 495

12

Demonstrate appropriate behaviors necessary to maintaining employment.

1

MI C&E Standards

SE: 490, 538

13

Demonstrate positive personal qualities as a group leader.

1

MI C&E Standards

SE: 448‐449, 478‐482, 489, 492, 499

Respect for Self and Others 3 MI C&E Standards

14

View accomplishments or failures of self and others accurately and in a positive manner.

3

MI C&E Standards

SE: 223‐224, 233, 474, 448‐450, 531



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15

Understand how to make improvements and ask for help from adults as needed. 3

MI C&E Standards

SE: 223‐224, 233

16

Offer encouragement and ideas to others as they work toward attaining their goals. 3

MI C&E Standards

SE: 448‐450, 481

17

Provide for customer needs and expectations in a helpful and courteous manner.

3

MI C&E Standards

SE: 617‐625, 626, 627, 628‐649, 650, 651, 670

18

Respect other points of view.

3

MI C&E Standards

SE: 468‐469

19

Demonstrate customer service skills in an appropriate setting by listening, suggesting solutions, and communicating the issues at hand.

3

MI C&E Standards

SE: 617‐625, 626, 627, 628‐649, 650, 651, 670

F ORGANIZING SKILLS 2 MI C&E Standards

Time 2 MI C&E Standards

1

Determine goals and develop an action plan to accomplish them within a given time frame. 2

MI C&E Standards

SE: 147, 789

2

Read time charts and work schedules and perform tasks within time constraints of school or the workplace.

2

MI C&E Standards

SE: 142, 143, 147, 230‐231

3

Prioritize tasks and revise schedules as needed.

2

MI C&E Standards

SE: 142, 143, 147, 230‐231

Money 0 MI C&E Standards

4

Estimate costs and prepare a detailed budget for a school‐based or work‐based project. 0

MI C&E Standards

SE: 67, 670

5

Report the costs of various components of a budget and adjust budget items as needed. 0

MI C&E Standards

SE: 67, 670



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6

Understand compensation practices and financial management and explain how financial resources can be used effectively and efficiently. 0

MI C&E Standards

SE: 67, 670

Materials 2 MI C&E Standards

7

Utilize materials, tools, and processes to complete a task related to a career selection.

2

MI C&E Standards

SE: 149, 301, 344, 362‐363, 392, 558‐567, 569, 585‐600, 604, 607, 683‐688, 689, 690, 705, 708, 709, 715‐720, 721

8

Compile a list of materials and supplies needed in advance of an assignment.

2

MI C&E Standards

SE: 246, 302‐307, 313‐316, 317, 318, 326, 328

9

Acquire resources in a timely fashion and take responsibility for their care.

2

MI C&E Standards

SE: 302‐307, 313‐316, 317, 318, 326, 328

10

Identify and prepare tools, equipment, space, and facilities appropriate for a task.

2

MI C&E Standards

SE: 106‐108, 273‐299, 300, 301, 585‐586

11

Work within constraints of safety precautions and available resources.

2

MI C&E Standards

SE: 113‐120, 125, 194‐195, 304‐306

Human Resources 3 MI C&E Standards

12

Learn cooperation and leadership in a team at school or in a workplace setting.

3

MI C&E Standards

SE: 463, 473‐474, 475, 477, 478‐482, 499



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13

Organize and communicate with members of a team using varied methods of communications.

3

MI C&E Standards

SE: 443‐452, 453, 454, 456‐457, 468‐469, 477, 484

14

Recognize the individual roles of team members, delegate tasks, and give feedback on performance.

3

MI C&E Standards

SE: 445, 448‐452, 454, 450, 454, 473‐474, 476, 480‐482, 528‐531

15

Acknowledge and utilize the skills, abilities, and input of all member of a team.

3

MI C&E Standards

SE: 468‐469, 473‐474, 475, 477, 478‐482, 484

G TEAMWORK 3 MI C&E Standards

Group Participation 3 MI C&E Standards

1

Exhibit teamwork skills including trust and loyalty to group, and demonstrate connectedness to group members, values, and culture.

3

MI C&E Standards

SE: 423, 477, 499, 522, 535, 570, 605, 627, 651, 691, 710, 749, 760, 789

2

Take personal responsibility for influencing and accomplishing group goals.

3

MI C&E Standards

SE: 477, 499, 522, 535, 605, 627, 651, 668, 691, 710, 722, 749, 760, 776, 789

3

Demonstrate understanding of how effective teams operate within organization and diverse settings.

3

MI C&E Standards

SE: 423, 463‐475, 476, 477, 627, 651, 668, 691, 710, 722, 749, 760, 776, 789, 800



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4

Solve a career/work‐related problem as a member of a team.

3

MI C&E Standards

SE: 173, 207, 318, 344, 360, 423, 477, 499, 522, 535, 627, 668, 668, 722, 789

Conflict Resolution 3 MI C&E Standards

6

Demonstrate leadership by listening to others and asking appropriate questions to clarify a problem or issue.

3

MI C&E Standards

SE: 472, 484‐488, 499, 644‐646

7

Summarize a problem clearly and in appropriate detail.

3

MI C&E Standards

SE: 472, 485‐486, 488, 499, 646

8

Suggest constructive alternatives with confidence that will help resolve a conflict.

3

MI C&E Standards

SE: 486, 488, 499, 651

9

Compromise and/or build consensus within a group and summarize the decision of the group while maintaining respect for minority viewpoints.

3

MI C&E Standards

SE: 486‐487, 499, 710

10

Participate in the implementation of a group's decision and evaluate the results. 3

MI C&E Standards

SE: 487, 488, 499

11

Show sensitivity to others' thoughts and opinions and relate them to the resolution process.

3

MI C&E Standards

SE: 469‐472, 489‐491, 644‐647, 651

Diversity 3 MI C&E Standards

12

Understand and respect the concerns of members of cultural, gender, age, and ability groups.

3

MI C&E Standards

SE: 417‐420, 422, 463‐464, 467‐469, 473‐475, 477, 621‐623, 625, 626



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13

Be respectful of a variety of differences of people in a work/school setting.

3

MI C&E Standards

SE 416‐421, 422, 463‐464, 467‐469, 473‐475, 476, 477

14

Demonstrate ability to work with others with different backgrounds, cultures, and abilities.

3

MI C&E Standards

SE: 416‐421, 422, 463‐464, 467‐469, 473‐475, 476, 477

Leadership 3 MI C&E Standards

15

Demonstrate leadership ability in a work or school setting.

3

MI C&E Standards

SE: 478‐497, 498, 499

16

Recognize and take advantage of leadership opportunities that give direction to other team members, or that encourage other members to complete tasks. 3

MI C&E Standards

SE: 478‐479, 482, 499, 538

H NEGOTIATION SKILLS 0 MI C&E Standards

1

Using correct terminology, clarify the problem or issue to be negotiated.

0

MI C&E Standards

SE: 710

2

Identify, organize, and define ideas from various sources to logically support a position and use these ideas in debate. 0

MI C&E Standards

SE: 710

3

Demonstrate objectivity in assessing other viewpoints by considering all sides of an issue, using past experience, data and logical analysis, and showing respectful behavior towards others.

0

MI C&E Standards

SE: 710

4

Responsibly challenge existing policies and procedures and identify new solutions or policy changes. 0

MI C&E Standards

SE: 710

IUNDERSTANDING SYSTEMS AND USING TECHNOLOGY 0

MI C&E Standards



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1

Identify trends and how they affect changes within a system.

0

MI C&E Standards

SE: 33, 51, 67, 451, 631

2

Demonstrate an understanding of business systems.

0

MI C&E Standards

SE: 7‐13, 35‐50, 51, 52, 53‐59, 61, 63, 64, 67

3

Compare management systems and consider how employees function and adapt to change within them.

0

MI C&E Standards

SE: 7‐11, 56‐59, 61, 63, 646, 52‐655, 661‐663, 666, 667

4

Describe the technical systems related to a career interest area.

0

MI C&E Standards

SE: 62, 235, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803

5

Diagnose and make necessary corrections or improvements to a technical system in a business, industry, or simulated work place setting. 0

MI C&E Standards

6

Describe how changes in technology have impacted business and industry, identify current trends, and recommend how a technical system might be improved. 0

MI C&E Standards

SE: 62, 451, 510, 532, 631, 635

7

Demonstrate the use of equipment and machines to solve practical or work‐based problems.

0

MI C&E Standards

SE: 62, 451, 510, 532, 631, 635



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One) © 2011

8

Demonstrate effective use of a variety of on‐line technological resources.

0

MI C&E Standards

SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803

9

Determine what kind of application is needed for a given task and use effectively.

0

MI C&E Standards

SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803

10

Use technologies as tools for communication of technical or work‐related information.

0

MI C&E Standards

SE: 62, 235, 360, 439, 451, 466, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803

11

Use technology effectively in solving problems in an area of career interest.

0

MI C&E Standards

SE: 62, 235, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803

12

Understand and demonstrate basic computer hardware and software installation and maintaining efficient machines. 0

MI C&E Standards

13

Demonstrate ability to adapt to different software applications, comparing and contrasting specific functions and applying them to different projects. 0

MI C&E Standards

SE: 62, 235, 635

J EMPLOYABILITY SKILLS 1 MI C&E Standards



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1

Continue the EDP process which includes an annual review with student and counselor and notification of parents. 1

MI C&E Standards

SE: 760, 802‐803

2

Participate in work‐based opportunities such as job‐shadowing, mentorships, work experiences, etc.

1

MI C&E Standards

SE: 736‐737

3

Show ability to market oneself by preparing for and completing an interview process. 1

MI C&E Standards

SE: 738‐739, 747, 761‐774, 775, 776

4

Accurately complete records/documents to support job applications (inquiry letters, resume, references, evaluations, follow‐up letters).

1

MI C&E Standards

SE: 739‐742, 747, 748, 749, 750‐752, 757, 758, 769‐770, 772, 774, 776

5

Use a portfolio, resume, record of attendance, certificates, and/or transcript as self‐marketing tools to demonstrate interest and competence.

1

MI C&E Standards

SE: 739‐747, 748, 749*

6

Apply career and labor market information to seek and obtain employment and/or pursue educational goals. 1

MI C&E Standards

SE: 760, 789, 807‐809

7

Research availability of educational programs, financial requirements, and resource and complete an application process as appropriate for career goals.

1

MI C&E Standards

SE: 752‐758, 760, 807‐809

8

Understand the need for lifelong learning in a rapidly changing job market. 1

MI C&E Standards

SE: 784‐787, 788

TECHNOLOGY SKILLS 0 MI C&E Standards

K BASIC OPERATIONS AND CONCEPTS 0 MI C&E Standards



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1

Discuss emerging technology resources (e.g., podcasting, webcasting, compressed video delivery, online file sharing, graphing calculators, and global positioning software)

0

MI C&E Standards

SE: 62, 451, 510, 532, 631, 635

2

Identify the capabilities and limitations of emerging communication resources.

0

MI C&E Standards

SE: 62, 532, 631, 635, 741‐742

3

Understand the importance of both the predictable and unpredictable impacts of technology. 0

MI C&E Standards

SE: 451, 644

4

Identify changes in hardware and software systems over time and discuss how these changes might affect the individual personally in his/her role as a lifelong learner. 0

MI C&E Standards

SE: 753

5

Understand the purpose, scope, and use of assistive technology.

0

MI C&E Standards

SE: 62, 631 635, 753, 784

6

Understand that access to online learning increases educational and workplace opportunities. 0

MI C&E Standards

SE: 786

7

Be provided with the opportunity to learn in a virtual environment as a strategy to build 21st century learning skills. 0

MI C&E Standards

SE: 786

8

Understand the relationship between electronic resources, infrastructure, and connectivity. 0

MI C&E Standards

SE: 784

9

Routinely apply touch‐typing techniques with advanced accuracy, speed, and efficiency. 0

MI C&E Standards

10

Assess and solve hardware and software problems by using online help or other user documentation and support. 0

MI C&E Standards



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11

Identify common graphic, audio, and video file formats (e.g., jpeg, gif, bmp, mpeg, wav) 0

MI C&E Standards

12

Demonstrate how to import/export text, graphics, or audio files.

0

MI C&E Standards

13

Proofread and edit a document using an application’s spelling and grammar checking functions. 0

MI C&E Standards

SE: 742

LSOCIAL, ETHICAL, AND HUMAN ISSUES

0MI C&E Standards

1

Identify legal and ethical issues related to use of information and communication technology. 0

MI C&E Standards

2

Analyze current trends in information and communication technology and assess the potential of emerging technologies for ethical and unethical uses. 0

MI C&E Standards

3

Discuss possible long‐range effects of unethical uses of technology (e.g., virus spreading, file pirating, hacking) on cultures and society. 0

MI C&E Standards

4

Discuss the possible consequences and costs of unethical uses of information and computer technology.

0

MI C&E Standards

5

Identify ways that individuals can protect their technology systems from unethical or unscrupulous users.

0

MI C&E Standards

6

Demonstrate the ethical use of technology as a digital citizen and lifelong learner.

0

MI C&E Standards

SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803, 807‐809



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One) © 2011

7

Explain the differences between freeware, shareware, and commercial software. 0

MI C&E Standards

8

Adhere to fair use and copyright guidelines.

0

MI C&E Standards

9

Create appropriate citations for resources when presenting research findings. 0

MI C&E Standards

10

Adhere to the district acceptable use policy as well as state and federal laws.

0

MI C&E Standards

11

Explore career opportunities and identify their related technology skill requirements.

0

MI C&E Standards

SE: 67, 488‐489, 510, 789, 790‐798, 800, 802‐803, 807‐809

12

Design and implement a personal learning plan that includes technology to support his/her lifelong learning goals.

0

MI C&E Standards

SE: 488‐489, 789, 800, 802‐803, 807‐809

MTECHNOLOGY PRODUCTIVITY TOOLS

0MI C&E Standards

1

Complete at least one online credit, or non‐credit, course or online learning experience. 0

MI C&E Standards

2

Use technology tools for managing and communicating personal information (e.g., finances, contact information, schedules, purchases, correspondence)

0

MI C&E Standards

SE: 235, 451, 532, 631, 644, 753, 786

3

Have access to and utilize assistive technology tools.

0

MI C&E Standards

SE: 62, 235, 532, 635, 741‐742, 784, 800



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One) © 2011

4

Apply advanced software features such as an application’s built‐in thesaurus, templates, and styles to improve the appearance of word processing documents, spreadsheets, and presentations. 0

MI C&E Standards

SE: 235, 741‐742

5

Identify technology tools (e.g., authoring tools or other hardware and software resources) that could be used to create a group project. 0

MI C&E Standards

SE: 62, 235, 532, 635, 753, 784

6

Use an online tutorial and discuss the benefits and disadvantages of this method of learning. 0

MI C&E Standards

SE: 786

7

Develop a document or file for inclusion into a web site or web page.

0

MI C&E Standards

SE: 631, 644, 753

8

Use a variety of applications to plan, create, and edit a multimedia product (e.g., model, webcast, presentation, publication, or other creative work)

0

MI C&E Standards

SE: 605, 742, 743‐744

9

Have the opportunity to participate in real‐life experiences associated with technology‐related careers.

0

MI C&E Standards

SE: 235. 451, 800, 802‐803

NTECHNOLOGY COMMUNICATIONS TOOLS 0

MI C&E Standards

1

Identify and describe various telecommunications or online technologies (e.g., desktop conferencing, listservs, blogs, virtual reality) 0

MI C&E Standards

SE: 235, 438, 451, 631, 741‐742, 753, 755

2

Use available technologies (e.g., desktop conferencing, e‐mail, groupware, instant messaging) to communicate with others on a class assignment or project. 0

MI C&E Standards

SE: 605, 800, 802‐803



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One) © 2011

3

Use a variety of media and formats to design, develop, publish, and present products (e.g., presentations, newsletters, web sites) to communicate original ideas to multiple audiences. 0

MI C&E Standards

SE: 235, 451, 741‐742, 744, 753, 800, 802‐803

4

Collaborate in content‐related projects that integrate a variety of media (e.g., print, audio, video, graphic, simulations, and models) with presentation, word processing. Publishing, database, graphics design, or spreadsheet applications. 0

MI C&E Standards

SE: 605

5

Plan and implement a collaborative project using telecommunications tools (e.g., groupware, interactive web sites, videoconferencing) 0

MI C&E Standards

O TECHNOLOGY RESEARCH TOOLS 0 MI C&E Standards

1

Compare, evaluate, and select appropriate internet search engines to locate information.

0

MI C&E Standards

SE: 753, 755, 784, 760, 800, 802‐803

2

Formulate and use evaluation criteria (authority, accuracy, relevancy, timeliness) for information located on the internet to present research findings. 0

MI C&E Standards

SE: 451, 753, 755, 784, 800, 802‐803

3

Determine if online sources are authoritative, valid, reliable, relevant, and comprehensive.

0

MI C&E Standards

SE: 451, 753, 755, 800, 802‐803

4

Distinguish between fact, opinion, point of view, and inference.

0

MI C&E Standards

SE: 451

5

Evaluate resources for stereotyping, prejudice, and misrepresentation.

0

MI C&E Standards

SE: 451



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One) © 2011

6

Develop a plan to gather information using various research strategies (e.g., interviews, questionnaires, experiments, online surveys)

0

MI C&E Standards

SE: 753, 755, 784, 800, 802‐803

PTECHNOLOGY PROBLEM‐SOLVING and DECISION‐MAKING TOOLS 0

MI C&E Standards

1

Use a variety of technology resources (e.g., educational software, simulations, models) for problem solving and independent learning.

0

MI C&E Standards

SE: 62, 235, 635, 753, 755, 784, 800, 802‐803

2

Describe the possible integration of two or more information and communication technology tools or resources to collaborate with peers, community members, and field experts. 0

MI C&E Standards

SE: 62, 532, 635

3

Formulate a research question or hypothesis, then use appropriate information and communication technology resources to collect relevant information, analyze the findings, and report the results to multiple audiences. 0

MI C&E Standards

SE: 800, 802‐803


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