| Standard
1 - Successful
Customer Relations |
__ CAF-1.1
|
Recognize and state the
importance of customer service to food
service. |
| __ CAF-1.2 |
Explain how customer
satisfaction directly affects a restaurant’s success.
|
| __ CAF-1.3 |
Demonstrate basic table
service such as table setting, serving and removing food and beverage
items.
|
__ CAF-1.4
|
Demonstrate ability to
communicate effectively with customers and co-worker.
|
| Standard 2 - Preventing
Accidents and
Injuries |
__ CAF-2.1
|
Explain the role of
Occupational
Safety and Health Administration (OSHA) regulations. |
| __ CAF-2.2 |
Demonstrate ability to
ensure electrical and fire safety and prevent injury and accidents.
|
| __ CAF-2.3 |
Practice accident
prevention techniques.
|
| __ CAF-2.4 |
Demonstrate correct and
safe use of knives.
|
| __ CAF-2.5 |
Select and apply
appropriate basic first aid procedures.
|
| Standard 3 - Preparing
and Serving Safe Food |
__ CAF-3.1
|
Utilize good personal
hygiene and evaluate its effects on food safety.
|
| __ CAF-3.2 |
Demonstrate procedures
and conditions to control microorganisms that cause food borne
illnesses.
|
| __ CAF-3.3 |
Explain the purpose of
the Hazard Annalysis Critical Control Pont (HACCP) food safety system.
|
| __ CAF-3.4 |
Utilize proper procedutes
for receiving, storing, preparing, cooking, holding, cooling,
reheating, and serving food, including the proper use of appropriate tools and equipment.
|
| __ CAF-3.5 |
Demonstrate procedures
for cleaning and sanitizing tools and equipment.
|
__ CAF-3.6
|
Demonstrate procedures to
control hazards, situations, and condititions that can contaminate foodl
|
Standard 4 - Nutrition
|
__ CAF-4.1
|
Use Dietary Guidelines,
Recommended Dietary Allowances (RDAs) and MyPyramid to plan meals and
control portion sizes.
|
| __ CAF-4.2 |
Use nutrition labels and
other information on food labels to make decisions about ingredients
used in food preparation
|
| __ CAF-4.3 |
Adapt recipes to increase
healthy aspects and accommodate special dietary needs.
|
Standard
5 - Culinary Application in Food Service Settings
|
| __ CAF-5.1 |
Identify the
components of a standard recipe and explain each of their functions.
|
| __ CAF-5.2 |
Demonstrate correct use
of common measurement tools.
|
| __ CAF-5.3 |
Describe effective mise en place.
|
| __ CAF-5.4 |
Convert recipes from
original yield to desired yield.
|
| __ CAF-5.5 |
Demonstrate measuring and
portioning foods.
|
| __ CAF-5.6 |
Demonstrate selection of
quality food products and ingredients.
|
| __ CAF-5.7 |
Demonstrate basic
preparation techniques for a variety of food categories.
|
| __ CAF-5.8 |
Demonstrate food
preparation procedures that keep food and food products safe and
sanitary and minimize spoilage.
|
| __ CAF-5.9 |
Design and present
aesthetically pleasing food.
|
Standard
6 - Culinary Math
|
__ CAF-6.1
|
Calculate dollar value of
inventory, food costs, and profit margins.
|
__ CAF-6.2
|
Calculate sales-tax-tip
totals, cash reogister and final receipts, and average sales per
customer.
|
Standard 7 - Career Opportunities
|
| __ CAF-7.1 |
Describe a variety of
careers and career pathways in the foodservice industry.
|
| __ CAF-7.2 |
Evaluate trends in labor
and job supply and demand in the foodservice industry.
|
| __ CAF-7.3 |
Define the educational programs and training opportunities to prepare for career(s) in the foodservice
industry.
|
| __ CAF-7.4 |
Identify opportunities,
benefits, and risks of entrepreneurial career pahways
in the foodservice industry.
|
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