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Culinary Arts Careers I, II, III
updated September 2005
| Length of Course: One year or two years | C.I.P. Codes |
2005-06 Funding: |
| Suggested Grade Levels: 11th and 12th grades | 12.0500 (Cooking & Related Culinary Arts) |
$375/credit hour |
| Credits:
Two or three credits per semester or one to two credits per trimester for schools on trimester schedules |
12.0501 (Baker/Pastry Chef) | $375/student credit hour |
| Recommended Prerequisites: Orientation to Life and Careers, Nutrition and Wellness, Advanced Nutrition and Foods |
12.0503 (Culinary Arts/Chef Training) |
$375/student credit hour |
| 12.0504 (Restaurant, Culinary, Catering Management | $450/student
credit hour |
|
| 12.0599 (Culinary Arts & Services) | $375/student credit hour | |
| 19.0505 (Food Service Admin/Management) | $375/credit hour | |
| Standards |
||
| Teaching Resources |
COURSE
DESCRIPTION
CULINARY ARTS CAREERS
prepares students for
occupations and higher education programs of study related to the
entire spectrum
of careers in the food industry, including (but not limited to) food
production
and services; food science, dietetics, and nutrition; and hospitality
and
tourism. Instruction and intensive laboratory experiences may include
commercial
applications of principles of nutritious, aesthetic, and sanitary
selection,
purchasing, storage, preparation, and service of food and food
products;
using and maintaining related tools and equipment; managing operations
in
food service, food science, or hospitality establishments; providing
for
the dietary needs of persons with special requirements; related
research,
development, and testing. Intensive laboratory experiences with
commercial
applications are a required component of this course of study.
Student
laboratory experiences may be either school-based or "on-the-job" or a
combination
of the two. Work-based experiences in the food industry are
strongly
encouraged. Industry certification is available to students in schools that use ProStart, the culinary arts curriculum managed by the National Restaurant Association Education Foundation (NRAEF). Detailed information, teacher resources, and more are available at the NRAEF website at http://www.nraef.org/prostart/. The Restaurant and Hospitality Association of Indiana (RHAI) is the vendor for the ProStart textbooks and Student Workbooks in Indiana. For more information, contact the RHAI at 317-673-4211.
This course is a core component of four-year career plans for the career clusters of Education & Training and Personal & Commercial Services for students with interests in adult and elder care and related services career pathways and provides the foundation for study in higher education that leads to adult and elder care‑related careers.
- Two semester occupational course, two or three credits per semester, one or two years
- An elective (Career Acacemic Sequence) and directed elective course for Core 40, Core 40 with Academic Honors, and Core 40 with Technical Honors Diplomas
- Counts toward the 8-10
Career-Technical credits required for Core 40 with Technical Honors
Diplomas
- Counts toward Career Academic Sequence and Flex Credit requirements for the General Diploma
- Content standards and competencies are
defined
-
- A vocationally licensed (CTE) family and consumer sciences teacher must teach this course.
- This course generates state vocational funding (APC) for schools with approved CAC programs.
Teacher Resources
Submitted by Chef Diana Hansen-Brattain, August 2007, posted October 2007
| How To Chop | How To Read A Baking Recipe |
| How To Cutting Guides | How To Read A Cooking Recipe |
| Knife Parts | How To Saute |
| Knife Safety | Lesson Plan For Roux |
| Knife Shapes | Mise En Place |
Submitted by Chef Greg Beachey, October 2007, posted October 2007
| We do knife skills almost
weekly. I go through all the classic cuts and the students
practice until they are proficient. On of the recipes I like for
using cuts is Minestrone. Lots of vegetables and many different
cuts to use. A great resource for teaching knife skills is Chris
Day's new book "Knife Skills for Chefs". I think it's from
Pearson. Chris worked with the ACF to create a handbook for
complete knife skills. There is also an excellent DVD to
accompany the book. Eat Well, Greg Beachey, CCC, CIC; Chef / Instructor Elkhart Area Career Center; 2424 California Road; Elkhart, IN 46514 |
CULINARY ARTS ACADEMIC STANDARDS
updated November 2005
| CULINARY ARTS CAREERS - Standards, Part 1 | CULINARY ARTS CAREERS - Standards, Part 2 |
| WORKPLACE COMPETENCY CHECK LIST |
PERSONAL STANDARDS & SKILLS |
The following measurable exit
standards define what students should know and be able to do at the end
of the courses. The academic content standards do not define a specific
sequence for teaching and learning. While all content standardsshould
be addressed in some way, teaching order and areas of emphasis will
vary according to local needs. This checklist format facilitates
use by teachers and/or students for planning and reflecting on
achievement
of competencies.
| CULINARY ARTS CAREERS - Standards, Part 1 |
|
| Standard
1 - Customer Service and Customer
Relations |
|
| __ CAC1-1.1 |
Analyze the importance of
customer service in this industry. |
| __ CAC1-1.2 | Demonstrate ways to make
a positive first impression in the culinary/food service industry. |
| __ CAC1-1.3 | Describe ways to identify
and meet the special needs that customers may have. |
| __ CAC1-1.4 | Evaluate effective and
ineffective customer communication
styles and techniques. |
| __ CAC1-1.5 | Analyze the relationship
of customer satisfaction to successful food service operation. |
| __ CAC1-1.6 | Demonstrate basic table
service knowledge and skills. |
| Standard
2 - Workplace Relationships |
|
| __ CAC1-2.1 |
Explain how diversity
affects workplace relationships. |
| __ CAC1-2.2 | Describe common elements
and importance of orientation programs. |
| __ CAC1-2.3 | Assess effective
on-the-job training and related instruction. |
| __ CAC1-2.4 | Demonstrate effective
techniques used in performance evaluations. |
| Standard 3 - Preventing Accidents and
Injuries |
|
| __ CAC1-3.1 | Determine legal
responsibilities for providing a safe environment and ensuring safe
practices. |
| __ CAC1-3.2 | Analyze the role of
Occupational Safety and health Administration (OSHA) regulations. |
| __ CAC1-3.3 | Explain the Hazard
Communication Standard requirement for employers. |
| __ CAC1-3.4 | Assess electrical hazards
that contribute to accidental fires. |
| __ CAC1-3.5 | Explain different types
of fire extinguishers and their uses and benefits for
different kinds of fires. |
| __ CAC1-3.6 | Demonstrate proper
actions to take in the event of a fire at a foodservice operation. |
| __ CAC1-3.7 | Practice techniques to prevent accidents such as
fall, burns, cuts, and strains from heavy lifting. |
| __ CAC1-3.8 | Demonstrate correct and
safe use of knives. |
| __ CAC1-3.9 | Select and apply
appropriate first aid procedures. |
| __ CAC1-3.10 | Conduct and assess a
general safety audit. |
| __ CAC1-3.11 | Explain the importance of
completing standard reports for any accident or illness at the
foodservice operation. |
| __ CAC1-3.12 | Select and maintain
protective clothing and equipment to preent injuries. |
| Standard
4 - Preparing and Serving Safe Food |
|
| __ CAC1-4.1 | List reasons why it is
important to keep food safe. |
| __ CAC1-4.2 | Utilize good personal
hygiene and evaluate its effects on food safety. |
| __ CAC1-4.3 | Demonstrate proper hand
washing. |
| __ CAC1-4.4 | Categorize and describe
the microorganisms that cause food borne illnesses. |
| __ CAC1-4.5 | Identify and list ways
chemical and physical hazards can contaminate food. |
| __ CAC1-4.6 | Distinguish between
situations in which contamination and cross-contamination occur. |
| __ CAC1-4.7 | Explain how time and
temperature guidelines can reduce growth of microorganisms. |
| __ CAC1-4.8 | Define the food
temperature danger zone and list temperatures that fall within that
zone. |
| __ CAC1-4.9 | Differentiate among types
of thermometers and demonstrate how to use them. |
| __ CAC1-4.10 | List the seven major
steps in a Hazard Analysis Critical Control Point )HACCP) food safety
system. |
| __ CAC1-4.11 | Utilize proper procedures
for receiving, storing, preparing, cooking, holding, cooling,
reheating, and serving food, including proper use of appropriate tools
and equipment. |
| __ CAC1-4.12 | Compare and contrast
different types of storage areas found in a foodservice operation. |
| __ CAC1-4.13 | Explain procedures for
cleaning and sanitizing tools and equipment. |
| Standard
5 - Foodservice Basics |
|
| __ CAC1-5.1 | Identify the components
and functions of a standard recipe. |
| __ CAC1-5.2 | Describe the use of
common liquid and dry measurement tools. |
| __ CAC1-5.3 | Apply effective mise en place practices. |
| __ CAC1-5.4 | Identify different
functions of several types of knives and demonstrate their proper uses. |
| __ CAC1-5.5 | Identify common spices and herbs and their functions in recipes. |
| __ CAC1-5.6 | Describe and demonstrate several basic preparation techniques. |
| __ CAC1-5.7 | Compare and contrast dry-heat, moist-heat, and combination cook methods. |
| __ CAC1-5.8 | Demonstrate measuring and
portioning foods using ladles, measuring cups and spoons, scales, and
scoops. |
| Standard
6 - Nutrition |
|
| __ CAC1-6.1 | Use Dietary Guidelines,
Recommended Dietary Allowances (RDAs) and MyPyramid to plan meals. |
| __ CAC1-6.2 | Interpret nutritional
information on labels. |
| __ CAC1-6.3 | Adapt menus and recipes
to accomodate special dietary needs. |
| Standard
7 - Breakfast Foods and Sandwiches |
|
| __ CAC1-7.1 | Differentiate between
butter and margarine by describing their characteristics and uses. |
| __ CAC1-7.2 | Distinguish among several
different types of cheeses and give examples of uses of each. |
| __ CAC1-7.3 | List the characteristics
of eggs and differentiate sizes and grades of eggs. |
| __ CAC1-7.4 | Prepare a variety of
breakfast foods. |
| __ CAC1-7.5 | Explain the roles of the
three components of a sandwich: bread, spread, and filling. |
| __ CAC1-7.6 | Demonstrate preparation
of several types of sandwiches. |
| Standard
8 - Salads and Garnishes |
|
| __ CAC1-8.1 | Identify and describe
characteristics of various ingredients used to make salads. |
| __ CAC1-8.2 | Demonstrate designing
attractive salads. |
| __ CAC1-8.3 | Classify and compare
types of salads served in different courses of a meal. |
| __ CAC1-8.4 | Differentiate among
various oils and vinegars. |
| __ CAC1-8.5 | Demonstrate the preparation of vinaigrette. |
| __ CAC1-8.6 | Choose ingredients and prepare an emulsified salad dressing. |
| __ CAC1-8.7 | Describe and prepare ingredients commonly used as garnishes. |
| __ CAC1-8.8 | Demonstrate garnishing plates and soups. |
| Standard
9 - Fruits and Vegetables |
|
| __ CAC1-9.1 | Identify and describe a
variety of fruits and vegetables. |
| __ CAC1-9.2 | Demonstrate selection of
quality fruits and vegetables. |
| __ CAC1-9.3 | Prepare a variety of
fruits and vegetables using various cooking methods. |
| __ CAC1-9.4 | Design an attractive,
appetizing fruit and vegetable dish. |
| Standard
10 - Business Math |
|
| __ CAC1-10.1 | Perform basic math
operations related to the food industry. |
| __ CAC1-10.2 | Convert recipes from
original yield to desired yield using standard conversion factors. |
| __ CAC1-10.3 | Calculate the average
sales per customer. |
| __ CAC1-10.4 | Calculate total sales,
including taxes and tips collected. |
| __ CAC1-10.5 | Balance cash register
receipts and final actual receipts |
| Correlation
of CAC1 Standards to Grade 10 Language Arts and Math Standards |
||
| CAC1
Standards |
English
Standards |
Math
Standards |
| 1 |
10.1,
10.2, 10.4, 10.6 |
|
| 2 |
10.4,
10.5, 10.7, 10.12 |
|
| 3 |
10.1,
10.12, 10.16 |
|
| 4 |
10.12,
10.14, 10.16 |
3, 6, 9 |
| 5 |
10.2,
10.4, 10.12, 10.14 |
6, 7 |
| 6 |
10.1,
10.2, 10.14 |
1, 3,
6, 7, 9 |
| 7 |
10.3,
10.4, 10.8 |
1, 2, 6 |
| 8 |
10.5,
10.12 |
6 |
| 9 |
10.5,
10.8, 10.12 |
6, 9 |
| 10 |
10.2,
10.5, 10.9, 10.11 |
1, 9 |
| CULINARY ARTS CAREERS - Standards, Part 2 |
|
| Standard
1- The Art of Service |
|
| __ CAC2-1.1 |
Demonstrate the
similarities and differences among American, French, Enlish, Russian,
and self-service styles. |
| __ CAC2-1.2 | Describe and demonstrate
tableside preparations such as carving meats and slicing and plating
desserts. |
| __ CAC2-1.3 | Describe traditional
service staff and list the duties and responsiblities of each. |
| __ CAC2-1.4 | Identify the types of
dining utensils: knives, forks, spoons, glasses, and china and explain
specific uses for each. |
| __ CAC2-1.5 | Identify various server
tools and the correct way to stock a service station. |
| __ CAC2-1.6 | Demonstrate setting
clearing items according to industry standards. |
| __ CAC2-1.7 | Dremonstrate ways of
describing and recommending menu items to guests. |
| Standard
2 - Communicating with Customers |
|
| __ CAC2-2.1 | Demonstrate several ways
to respond to and resolve customer complaints. |
| __ CAC2-2.2 | Demonstrate the skills of
effective writing. |
| __ CAC2-2.3 | Demonstrate proper and
courteous telephone communication skills. |
| __ CAC2-2.4 | Explain guidelines for
communicating effectively during and after a crisis. |
| __ CAC2-2.5 | Demonstrate effective
listening and speaking skills. |
| __ CAC2-2.6 | Demonstrate innovative
ways to attract and keep customers. |
| __ CAC2-2.7 | Demonstrate techniques
for directing customers to selected menu items and selling those items. |
| Standard
3 - Purchasing and Inventory Control |
|
| __ CAC2-3.1 | Explain relationships
between primary and intermediary sources and retailers. |
| __ CAC2-3.2 | Explain the differences
between formal and informal buying and the formal bidding process. |
| __ CAC2-3.3 | Analyze factors that
affect food prices. |
| __ CAC2-3.4 | Prepare order sheets, for
items to be purchases, purchase specifications and
purchase orders, using proper forms and reflecting
inventory information. |
| __ CAC2-3.5 | Explain the relationship
of production records to purchasing decisions. |
| __ CAC2-3.6 | Describe the criteria for
selecting appropriate suppliers. |
| __ CAC2-3.7 | Demonstrate proper
receiving and storage procedures for various foods and beverages. |
| __ CAC2-3.8 | Explain perpetual and
physical inventory methods and the differences between them. |
| __ CAC2-3.9 | Apply quality standards
for purchasing produce, convenience and processed foods, dairy
products, eggs, poultry, fish, and meat. |
| Standard
4 - Standard Accounting Practices |
|
| __ CAC2-4.1 | Apply basic accounting
principles to common foodservice situations. |
| __ CAC2-4.2 | Demonstrate double-entry
accounting for foodservice operations. |
| __ CAC2-4.3 | Explain the
important concepts on income statements and balance sheets. |
| __ CAC2-4.4 | Calculate cost of sales using opening and closing inventory figures. |
| __ CAC2-4.5 | Figure
assets, liabilities, and owners' equity using balance sheet equations. |
| Standard
5 - Marketing and the Menu |
|
| __ CAC2-5.1 | Describe and compare a'
la carte, table d'hote, California, du jour, and cycle menus |
| __ CAC2-5.2 | Organize the information
on a menu. |
| __ CAC2-5.3 | Write and lay out a menu. |
| __ CAC2-5.4 | Use sales information to
analyze how menu items are selling. |
| __ CAC2-5.5 | Analyze basic marketing
concepts such as product-service mix, marketing mix, and market trends,
and distinguish among them. |
| __ CAC2-5.6 | Develop a marketing plan,
including all the standard components. |
| __ CAC2-5.7 | Analyze local area or
market segment information. |
| __ CAC2-5.8 | Apply forcasting
techniques to make predictions of market demand. |
| __ CAC2-5.9 | Implement a restaurant
promotion. |
| __ CAC2-5.10 | Explain public relations
principles in effect in a food service operation. |
| Standard
6 - Desserts and Baked Goods |
|
| __ CAC2-6.1 | Describe, explain the
function of, and use common baking ingredients. |
| __ CAC2-6.2 | Calculate ingredient
weights using baker's percentages. |
| __ CAC2-6.3 | Convert recipes to a new
yield. |
| __ CAC2-6.4 | Differentiate among lean
doughs, rich doughs, sponge doughs, and sour doughs, and give examples. |
| __ CAC2-6.5 | Prepare and compare a
variety of yeast breads. |
| __ CAC2-6.6 | Prepare and compare
different types of quick breads and cake batters. |
| __ CAC2-6.7 | Explain the functions of
cings and determine which are best suited for various baked goods. |
| __ CAC2-6.8 | Prepare and evaluate steamed puddings and dessert souffle's. |
| __ CAC2-6.9 | Prepare and evaluate pie
crusts using various methods. |
| __ CAC2-6.10 | Describe the procedure
for baking blind. |
| __ CAC2-6.11 | Describe roll-in dough,
phyllo dough, and pate a' choux and determine which are best suited for
various baked goods. |
| __ CAC2-6.12 | Prepare and evaluate
cookies using various make-up methods. |
| __ CAC2-6.13 | Explain processes for
making chocolate, chocolate liquor, cocoa butter, and cocoa powder. |
| __ CAC2-6.14 | Demonstrate proper
storage of chocolate. |
| __ CAC2-6.15 | Demonstrate hw to temper
chocolate. |
| __ CAC2-6.16 | Demonstrate making creme
anglaise, pastry cream, and Bavarian cream and how they are used in
making desserts. |
| __ CAC2-6.17 | Evaluate ice cream
characteristics and how to use it in making desserts. |
| __ CAC2-6.18 | Demonstrate the steps in
preparing poached fruits and tortes. |
| Standard
7 - Meat, Poultry, and Seafood |
|
| __ CAC2-7.1 | Explain the federal
grading systems for meat, poultry, fish, and seafood. |
| __ CAC2-7.2 | Distinguish among and
describe the various forms of meat, poultry, fish, and seafood. |
| __ CAC2-7.3 | Demonstrate proper
procedures for purchasing, storing, and fabricating meat, poultry,
fish, and seafood. |
| __ CAC2-7.4 | Match various cooking
methods with various forms of meat, poultry fish, and seafood. |
| __ CAC2-7.5 | Identify and describe
various types of charcuterie. |
| Standard
8- Stocks, Soups, and Sauces |
|
| __ CAC2-8.1 | Describe the four
essential parts of stock and the proper ingredients for each. |
| __ CAC2-8.2 | Identify and describe the
various types of stock and their ingredients. |
| __ CAC2-8.3 | Demonstrate three methods
for preparing bones for stock. |
| __ CAC2-8.4 | Prepare the ingredients
for and cook several kinds of stocks using proper preparation
techniques. |
| __ CAC2-8.5 | Identify the two basic
kinds of soups and give examples of each. |
| __ CAC2-8.6 | Explain the preparation
of the basic ingredients for broth, consumme', pure'e, clear, and cream
soup. |
| __ CAC2-8.7 | Demonstrate the steps in
preparation of several kinds of soup. |
| __ CAC2-8.8 | Identify the grand sauces
and describe other sauces made from them. |
| __ CAC2-8.9 | Describe the proper
ingredients for sauces. |
| __ CAC2-8.10 | Prepare several kinds of
sauces. |
| __ CAC2-8.11 | Match sauces to the
appropriate foods. |
| Standard
9 - Potatoes and Grains |
|
| __ CAC2-9.1 | Demonstrate methods to
select, receive, and store potatoes and grains. |
| __ CAC2-9.2 | Identify and describe
different types os potatoes, grains, legumes, and pastas. |
| __ CAC2-9.3 | Demonstrate preparation
of potatoes, grains, legumes, and pasta using a variety of recipes and
cooking techniques. |
1 Over time, has demonstrated minimal effort and minimal mastery of this quality or skill.1 2 3 4 5 1. Reacts to and solves guest problems effectively.
2 Over time, has demonstrated some effort and selective mastery of this quality or skill.
3 Over time, has demonstrated acceptable effort and adequate mastery of this quality or skill.
4 Over time, has demonstrated enthusiastic effort most of the time, and good mastery of this quality or skill.
5 Over time, has demonstrated consistently enthusiastic effort and consistently exceptional mastery of this quality or skill.
1 2 3 4 5 2. Makes suggestions to solve operational problems (such as choosing between conflicting priorities, managing multiple projects, or helping a coworker solve a problem) effectively.
1 2 3 4 5 3. Monitors and manages own work time to achieve desired performance.
1 2 3 4 5 4. Performs tasks in order of priority. When unsure of the order of priority, asks an appropriate supervisor or coworker.
1 2 3 4 5 5. Gives customers correct change.
1 2 3 4 5 6. Communicates thoughts, ideas and information well between the front of the house and back of the house to ensure fast and high-quality guest service.
1 2 3 4 5 7. Works to resolve guests’ complaints effectively.
1 2 3 4 5 8. Accommodates guests who have special requests or needs.
1 2 3 4 5 9. Lifts and handles utensils, cooking pots, and other hot items to prevent burns and scalds to self and others.
1 2 3 4 5 10. Demonstrates safety by cleaning up spills to prevent trips and falls without being told.
1 2 3 4 5 11. Lifts heavy items safely to prevent back and other injuries.
1 2 3 4 5 12. Holds, uses, and passes knives correctly to prevent injury to self and others.
1 2 3 4 5 13. Cleans and sanitizes foodservice equipment, utensils, dishes, glasses, flatware, cabinets, counters, woodwork, floors, windows, refrigerators, ranges, sinks, garbage disposals, and trash areas using correct sanitation procedures.
1 2 3 4 5 14. Stores, cooks, and holds different types of food using correct food safety procedures.
1 2 3 4 5 15. Demonstrates steps for avoiding contamination and cross-contamination of foods, including frequent and thorough hand washing.
1 2 3 4 5 16. Demonstrates proper procedures for operating machines and computers.
1 2 3 4 5 17. Locates, understands, and interprets written information in manuals and schedules.
1 2 3 4 5 18. Speaks clearly and courteously to customers, coworkers, supervisors, and professionals.1 Demonstrates minimal effort and minimal mastery of this quality or skill.
2 Demonstrates some effort and selective mastery of this quality or skill.
3 Demonstrates acceptable effort and adequate mastery of this quality or skill.
4 Demonstrates enthusiastic effort most of the time, and good mastery of this quality or skill.
5 Demonstrates consistently enthusiastic effort and consistently exceptional mastery of this quality or skill.
1 2 3 4 5 19. Actively listens to customers, coworkers, supervisors, and professionals without interrupting.
1 2 3 4 5 20. Asks for supervisory approval when appropriate.
1 2 3 4 5 21. Makes work-related decisions using sound judgment.
1 2 3 4 5 22. Arrives at work on time, or calls in advance with an acceptable reason for being late.
1 2 3 4 5 23. Does not miss scheduled work without calling in advance with an acceptable reason.
1 2 3 4 5 24. Communicates responsibly thoughts, feelings, and ideas regarding work policies and procedures with supervisor.
1 2 3 4 5 25. Arrives at work alert, well-groomed, and dressed appropriately for the job.
1 2 3 4 5 26. Maintains a productive, flexible, and hard-working approach to work.
1 2 3 4 5 27. Asks appropriate questions when unsure of a policy or procedure.
1 2 3 4 5 28. Displays an honest and ethical approach to work.
1 2 3 4 5 29. Offers to help whenever possible or appropriate.
1 2 3 4 5 30. Works hard to become excellent at doing tasks to set a positive example for others.
1 2 3 4 5 31. Works willingly and cooperatively with people from a variety of ethnic, social, or educational backgrounds.
1 2 3 4 5 32. Helps others learn needed knowledge and skills.