Career and Technical Ed Curriculum
  Culinary Arts 1
 

This course is dedicated to providing students a working knowledge of classical culinary techniques. Through lecture, hands-on work, and projects the student will learn the skills needed for a career in the food service industry. Training in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, and basic culinary skills is offered. Curriculum also includes culinary math, field trips, and competitive events.

Last Updated: 08/16/12 01:59 PM
 
 
CTE.CA1
Standard 1
  DEVELOP WORKPLACE READINESS SKILLS: PERSONAL QUALITIES & PEOPLE SKILLS
 

Benchmark 1.001
Demonstrate Positive Work Ethic
 
Indicator 1.001.001
Maintain punctual and consistent attendance
 
Indicator 1.001.002
Take direction willingly
 
Indicator 1.001.003
Exhibit motivation to accomplish the task at hand
 

Benchmark 1.002
Demonstrate Integrity
 
Indicator 1.002.001
Identify and abide by laws and workplace policies
 
Indicator 1.002.002
Exhibit honesty and reliability
 

Benchmark 1.003
Demonstrate Teamwork Skills
 
Indicator 1.003.001
Contribute to the success of the team
 
Indicator 1.003.002
Assist others
 
Indicator 1.003.003
Request help when needed
 

Benchmark 1.004
Demonstrate Self-Representation Skills
 
Indicator 1.004.001
Dress appropriately
 
Indicator 1.004.002
Use language and manners suitable for the workplace
 

Benchmark 1.005
Demonstrate Diversity Awareness
 
Indicator 1.005.001
Work in a respectful and friendly manner with all customers & coworker
 

Benchmark 1.006
Demonstrate Conflict-Resolution Skills
 
Indicator 1.006.001
Negotiate diplomatic solutions to interpersonal and workplace conflict
 

Benchmark 1.007
Demonstrate Creativity and Resourcefulness
 
Indicator 1.007.001
Contribute new ideas
 
Indicator 1.007.002
Work with initiative
 
Indicator 1.007.003
Deal skillfully and promptly with new situations and obstacles
 
CTE.CA1
Standard 2
  DEVELOP WORKPLACE READINESS SKILLS: PROFESSIONAL KNOWLEDGE AND SKILLS
 

Benchmark 2.008
Demonstrate Effective Speaking and Listening Skills
 
Indicator 2.008.001
Communicate effectively with customers and fellow coworkers
 
Indicator 2.008.002
Comprehend details and follow directions
 
Indicator 2.008.003
Repeat directions or requests to ensure understanding
 

Benchmark 2.009
Demonstrate Effective Reading and Writing Skills
 
Indicator 2.009.001
Read and correctly interpret workplace documents
 
Indicator 2.009.002
Write with clear and correct language, appropriate to audience
 

Benchmark 2.010
Demonstrate Critical-Thinking and Problem-Solving Skills
 
Indicator 2.010.001
Analyze and solve problems that arise in completing assigned tasks
 

Benchmark 2.011
Demonstrate Healthy Behaviors and Safety Skills
 
Indicator 2.011.001
Manage personal health
 
Indicator 2.011.002
Follow safety guidelines
 

Benchmark 2.012
Demonstrate an Understanding of Workplace Organizations, Systems, etc.
 
Indicator 2.012.001
Identify “big picture” issues
 
Indicator 2.012.002
Explain one’s role in fulfilling the mission of the workplace
 

Benchmark 2.013
Demonstrate Lifelong-Learning Skills
 
Indicator 2.013.001
Continually acquire new industry-related knowledge
 
Indicator 2.013.002
Improve professional skills to stay current in the field & to advance
 
Indicator 2.013.003
Seek education and experiences that enhance personal growth
 

Benchmark 2.014
Demonstrate Job Acquisition and Advancement Skills
 
Indicator 2.014.001
Prepare to apply for a job
 
Indicator 2.014.002
Seek promotion
 

Benchmark 2.015
Demonstrate Time, Task, and Resource-Management Skills
 
Indicator 2.015.001
Organize and implement a productive plan of work
 
Indicator 2.015.002
Manage resources
 

Benchmark 2.016
Demonstrate Job-Specific Mathematics Skills
 
Indicator 2.016.001
Use mathematical reasoning/processes to accomplish job-specific tasks
 

Benchmark 2.017
Demonstrate Customer-Service Skills
 
Indicator 2.017.001
Address the needs of all customers
 
Indicator 2.017.002
Provide helpful, courteous, and knowledgeable service
 
CTE.CA1
Standard 3
  DEVELOP WORKPLACE READINESS SKILLS: TECHNOLOGY KNOWLEDGE AND SKILLS
 

Benchmark 3.018
Demonstrate Proficiency with Technologies Common to an Occupation
 
Indicator 3.018.001
Select & use technological resources to accomplish work efficiently
 

Benchmark 3.019
Demonstrate Information Technology Skills
 
Indicator 3.019.001
Work with hardware, file-management techniques, and software/programs
 
Indicator 3.019.002
Work with equipment and software appropriate to occupation
 
Indicator 3.019.003
Seek additional technology that might improve work processes/products
 

Benchmark 3.020
Demonstrate an Understanding of Internet Use and Security Issues
 
Indicator 3.020.001
Use the Internet efficiently and ethically for work
 
Indicator 3.020.002
Take measures to avoid Internet security risks
 

Benchmark 3.021
Demonstrate Telecommunications Skills
 
Indicator 3.021.001
Select and use telecommunications devices
 
Indicator 3.021.002
Select and use telecommunications services
 
Indicator 3.021.003
Select and use Web-based applications
 
CTE.CA1
Standard 4
  UNDERSTAND ALL ASPECTS OF INDUSTRY
 

Benchmark 4.022
Examine Planning at Individual Business and Overall Industry Levels
 
Indicator 4.022.001
Develop strategic plans - mission, vision, goals, objectives, etc.
 
Indicator 4.022.002
Work with planning tools such as surveys, market research, and competi
 
Indicator 4.022.003
Anticipate needs for staffing and purchases of equipment and supplies
 
Indicator 4.022.004
Develop plans for training and upgrading of staff
 
Indicator 4.022.005
Forecast market trends
 
Indicator 4.022.006
Develop business plans for entrepreneurial ventures
 

Benchmark 4.023
Explain Management Methods
 
Indicator 4.023.001
Use an organization chart to explain how a chain of command works
 
Indicator 4.023.002
Provide input for strategic plans & communicating the company's vision
 
Indicator 4.023.003
Lead employees in carrying out strategic plans and action plans
 
Indicator 4.023.004
Evaluate employee performance
 
Indicator 4.023.005
Anticipate technology and other major purchasing needs
 
Indicator 4.023.006
Ensure equity and access for employees
 
Indicator 4.023.007
Resolve conflicts
 
Indicator 4.023.008
Develop job descriptions and written policies/procedures
 
Indicator 4.023.009
Identify recruitment procedures, training opportunities, etc.
 
Indicator 4.023.010
Work with professional associations and community outreach efforts
 

Benchmark 4.024
Examine Finance: Decisions, Raising Capital, Expansion, etc.
 
Indicator 4.024.001
Develop budgets
 
Indicator 4.024.002
Prepare financial statements
 
Indicator 4.024.003
Analyze and manage financial transactions and records
 
Indicator 4.024.004
Implement payroll procedures
 
Indicator 4.024.005
Determine and pay taxes
 
Indicator 4.024.006
Identify indirect wage costs
 
Indicator 4.024.007
Make loans and grant credit to customers
 
Indicator 4.024.008
Develop graphs and charts related to company finances
 
Indicator 4.024.009
Identify & implement methods of sustaining profitability of a business
 
Indicator 4.024.010
Manage 401K plans
 
Indicator 4.024.011
Identify sources of capital
 

Benchmark 4.025
Describe Technical & Production Skills for Production Techniques
 
Indicator 4.025.001
Use troubleshooting and problem-solving techniques
 
Indicator 4.025.002
Analyze information to make decisions
 
Indicator 4.025.003
Identify and implement quality assurance techniques
 
Indicator 4.025.004
Employ communication skills (writing, listening, speaking, etc.)
 
Indicator 4.025.005
Participate in team efforts
 
Indicator 4.025.006
Implement projects and new techniques
 
Indicator 4.025.007
Demonstrate basic computer skills
 
Indicator 4.025.008
Employ time management techniques in completing tasks
 
Indicator 4.025.009
Demonstrate ethical behavior and work ethic
 

Benchmark 4.026
Examine Underlying Principles of Technology
 
Indicator 4.026.001
Identify principles of technology an employee should know
 

Benchmark 4.027
Examine Labor Issues: Worker Rights, Labor Unions, etc.
 
Indicator 4.027.001
Identify a variety of labor issues
 

Benchmark 4.028
Describe Community Issues
 
Indicator 4.028.001
Explain the impacts of community issues on business
 
Indicator 4.028.002
Identify methods used by business to become involved in the community
 

Benchmark 4.029
Examine Concepts of Health, Safety & Environmental Issues
 
Indicator 4.029.001
Describe concepts related to health issues
 
Indicator 4.029.002
Describe concepts related to safety issues
 
Indicator 4.029.003
Describe concepts related to environmental issues
 
CTE.CA1
Standard 5
  ADDRESS ELEMENTS OF STUDENT LIFE
 

Benchmark 5.030
Identify the Purposes and Goals of the Student Organization
 
Indicator 5.030.001
Identify the purposes of the student organization
 
Indicator 5.030.002
Identify the goals of the student organization
 

Benchmark 5.031
Explain the Benefits and Responsibilities of Organization Membership
 
Indicator 5.031.001
Explain membership benefits of student and civic organizations
 
Indicator 5.031.002
Explain membership responsibilities of student and civic organizations
 

Benchmark 5.032
Demonstrate Leadership Skills Through Participation in Activities
 
Indicator 5.032.001
Participate in activities: meetings, community-service, competitions
 

Benchmark 5.033
Identify Internet Safety Issues & Comply with Acceptable Use Standards
 
Indicator 5.033.001
Identify Internet safety issues
 
Indicator 5.033.002
Identify procedures for complying with acceptable use standards
 
CTE.CA1
Standard 6
  LEARN HOW TO BALANCE WORK AND FAMILY
 

Benchmark 6.034
Analyze the Meaning of Work and the Meaning of Family
 
Indicator 6.034.001
Evaluate work systems and family systems (structures)
 
Indicator 6.034.002
Assess the characteristics of strong work and family organizations
 
Indicator 6.034.003
Examine the evolution of the workforce
 
Indicator 6.034.004
Identify the rewards of work within and outside of the family
 
Indicator 6.034.005
Describe the roles and responsibilities of employees & family members
 
Indicator 6.034.006
Determine the effects of interdependence on each member of the family
 
Indicator 6.034.007
Evaluate the impacts of the evolution of the family life cycle
 
Indicator 6.034.008
Examine personal and family values
 

Benchmark 6.035
Compare How Families Affect Work Life & How Work Life Affects Families
 
Indicator 6.035.001
Compare the various issues involved in work and family roles
 

Benchmark 6.036
Identify Management Strategies for Balancing Work and Family Roles
 
Indicator 6.036.001
Recognize different uses of time
 
Indicator 6.036.002
Prioritize family and work responsibilities
 
Indicator 6.036.003
Identify ways to handle stress
 
Indicator 6.036.004
Understand health and safety issues
 
Indicator 6.036.005
Participate in conflict resolution
 
Indicator 6.036.006
Outline family and work values
 
Indicator 6.036.007
Label the stages of the family and career life cycle
 
CTE.CA1
Standard 7
  EXAMINE SAFETY AND SANITATION
 

Benchmark 7.037
Identify the HACCP During All Food-Handling Processes
 
Indicator 7.037.001
Identify foods & procedures that are likely to cause foodborne illness
 
Indicator 7.037.002
Develop facility procedures to reduce the risk of foodborne illness
 
Indicator 7.037.003
Monitor procedures in order to keep food safe
 

Benchmark 7.038
Identify Microorganisms Related to Food Spoilage & Foodborne Illnesses
 
Indicator 7.038.001
Identify the most common microorganisms
 
Indicator 7.038.002
Recognize the most common cause of the growth of microorganisms
 
Indicator 7.038.003
Identify other causes of microorganism growth
 

Benchmark 7.039
Describe Symptoms of Foodborne Illness and How to Prevent Illness
 
Indicator 7.039.001
Identify the common symptoms of foodborne illness
 
Indicator 7.039.002
Create a clean, disease-free environment for food preparation
 

Benchmark 7.040
Explain Good Personal Hygiene/Health Practices
 
Indicator 7.040.001
Explain why good personal hygiene is essential
 
Indicator 7.040.002
Recognize importance of all employees using hand-washing techniques
 

Benchmark 7.041
Demonstrate Safe Food Production, Storage, and Service Procedures
 
Indicator 7.041.001
Explain methods for maintaining sanitary production & storage areas
 
Indicator 7.041.002
List the essential sanitary procedures to follow in serving customers
 

Benchmark 7.042
Identify Potentially Hazardous Foods
 
Indicator 7.042.001
Define potentially hazardous foods
 
Indicator 7.042.002
Identify potentially hazardous foods
 

Benchmark 7.043
Identify Common Food Allergens
 
Indicator 7.043.001
Identify the most common food allergies
 
Indicator 7.043.002
Recognize that food service operations must provide allergy info
 
Indicator 7.043.003
Explain why it is important for menu descriptions to list ingredients
 

Benchmark 7.044
Demonstrate the Safe Use of Cleaners and Sanitizers
 
Indicator 7.044.001
Identify the most common types of cleaners and sanitizers
 
Indicator 7.044.002
Describe how proper use and storage of cleaners avoids contamination
 

Benchmark 7.045
Explain Material Safety Data Sheets and Their Requirements
 
Indicator 7.045.001
Recognize the purpose of a MSDS
 

Benchmark 7.046
Conduct a Sanitation Inspection; Identify Modifications for Compliance
 
Indicator 7.046.001
Identify the major components of sanitation inspection
 

Benchmark 7.047
Outline the Schedule & Procedures for Cleaning & Sanitizing Equipment
 
Indicator 7.047.001
Outline methods for proper cleaning of tabletops, countertops, etc.
 
Indicator 7.047.002
Develop a schedule for the proper cleaning of equipment, etc.
 
Indicator 7.047.003
Develop a schedule for mopping, stripping, and buffing floors
 

Benchmark 7.048
Identify Industry-Standard Waste-Disposal and Recycling Methods
 
Indicator 7.048.001
Identify the best way to dispose of food scraps
 
Indicator 7.048.002
Explain the importance of keeping garbage in cans with tight lids
 
Indicator 7.048.003
Explain why plastic bags should be used as liners
 
Indicator 7.048.004
Summarize the importance of daily waste removal from the premises
 
Indicator 7.048.005
Investigate local recycling policies
 

Benchmark 7.049
Describe Measures for Insect, Rodent, and Pest Control and Eradication
 
Indicator 7.049.001
List the best insurance against pests
 
Indicator 7.049.002
Explain why an establishment must use pest control on a regular basis
 

Benchmark 7.050
Identify Physical Hazards to the Health and Safety of Employees
 
Indicator 7.050.001
Realize that many accidents result from poor training or carelessness
 
Indicator 7.050.002
Identify common food service injuries
 

Benchmark 7.051
Identify Facility Hazards in the Work Environment
 
Indicator 7.051.001
Explain how accidents occur as a result of improper maintenance
 
Indicator 7.051.002
Identify common accidents
 

Benchmark 7.052
Outline Emergency Procedures for Kitchen and Dining Room Injuries
 
Indicator 7.052.001
Describe the proper location of important telephone numbers
 
Indicator 7.052.002
Explain the need for one person to be trained in basic first aid & CPR
 

Benchmark 7.053
Identify the Classes of Fires and the Method for Extinguishing Each
 
Indicator 7.053.001
Explain that fire extinguishers are labeled for the class of fire
 
Indicator 7.053.002
Recognize Class A fire extinguishers: ordinary combustibles
 
Indicator 7.053.003
Recognize Class B fire extinguishers: flammable liquids
 
Indicator 7.053.004
Recognize Class C fire extinguishers: electrical equipment
 
Indicator 7.053.005
Recognize Class K fire extinguishers: grease
 
CTE.CA1
Standard 8
  APPLY NUTRITIONAL PRINCIPLES
 

Benchmark 8.054
Identify Governmental Nutritional Guidelines
 
Indicator 8.054.001
Describe the federal recommendations for selecting foods
 
Indicator 8.054.002
Identify governmental agencies that disseminate nutritional guidelines
 
Indicator 8.054.003
Describe and explain the significance of the USDA food pyramid
 
Indicator 8.054.004
Describe the major nutrients contributed by each of the food groups
 

Benchmark 8.055
Evaluate Diets Using the Recommended Dietary Allowances
 
Indicator 8.055.001
Recognize that dietary needs and caloric intake vary
 

Benchmark 8.056
Identify Cooking Principles & Storage Techniques to Retain Nutrients
 
Indicator 8.056.001
Recognize that nutritional content is affected by food storage, etc.
 
Indicator 8.056.002
Explain how time and moisture can cause foods to lose their nutrients
 
CTE.CA1
Standard 9
  APPLY FOOD-PREPARATION PRINCIPLES
 

Benchmark 9.057
Demonstrate Basic Knife Skills
 
Indicator 9.057.001
Select the appropriate knife for the job
 
Indicator 9.057.002
Use the correct knife to make a variety of cuts
 

Benchmark 9.058
Demonstrate the Operation of Basic Hand Tools and Utensils
 
Indicator 9.058.001
Select the appropriate hand tool(s) or utensil(s) for the job
 
Indicator 9.058.002
Use basic hand tools & utensils to produce foods that are high quality
 

Benchmark 9.059
Demonstrate Basic Equipment Operation
 
Indicator 9.059.001
Select the appropriate equipment for the job
 
Indicator 9.059.002
Use basic kitchen equipment to produce foods that are high quality
 

Benchmark 9.060
Demonstrate the Basic Uses of Pots and Pans
 
Indicator 9.060.001
Select the appropriate pots and pans from a variety of materials
 
Indicator 9.060.002
Use pots and pans to produce foods that are high quality
 

Benchmark 9.061
Read and Follow a Recipe
 
Indicator 9.061.001
Read and follow a recipe by adhering to a set of written instructions
 
Indicator 9.061.002
Name the parts of a recipe
 

Benchmark 9.062
Prepare Food From Standardized Recipes for Menu Production
 
Indicator 9.062.001
Prepare food from standardized recipes for menu production
 
Indicator 9.062.002
Define a standardized recipe
 

Benchmark 9.063
Analyze Dry Heat Cooking Methods
 
Indicator 9.063.001
Analyze the methods for cooking with dry heat
 
Indicator 9.063.002
Explain why dry heat methods are used on more tender products
 
Indicator 9.063.003
Identify different products suited for dry heat cooking methods
 

Benchmark 9.064
Analyze Moist Heat Cooking Methods
 
Indicator 9.064.001
Analyze the methods for cooking with moist heat
 
Indicator 9.064.002
Explain why moist heat cooking methods use a liquid medium
 

Benchmark 9.065
Analyze Combination Cooking Methods
 
Indicator 9.065.001
Analyze the methods for combination cooking
 
Indicator 9.065.002
Explain why combination cooking methods are for tougher products
 

Benchmark 9.066
Demonstrate Scaling and Measurement Techniques, Using Weight
 
Indicator 9.066.001
Demonstrate the use of appropriate measuring tools for weight
 

Benchmark 9.067
Demonstrate Scaling and Measurement Techniques, Using Volume
 
Indicator 9.067.001
Demonstrate the use of appropriate measuring tools for volume
 

Benchmark 9.068
Identify Herbs, Spices, Oils, and Vinegars
 
Indicator 9.068.001
Identify herbs and recognize that they are used to enhance flavor
 
Indicator 9.068.002
Identify spices and recognize that they are used to enhance flavor
 
Indicator 9.068.003
Identify oils and recognize when they are used in meal preparation
 
Indicator 9.068.004
Identify vinegars and recognize when they are used in meal preparation
 

Benchmark 9.069
Identify and Fabricate Meats
 
Indicator 9.069.001
Select the appropriate kinds, cuts, and weights of meats
 
Indicator 9.069.002
Calculate the temperature, time, and cooking method for meats
 

Benchmark 9.070
Identify and Fabricate Poultry
 
Indicator 9.070.001
Select the appropriate kinds, cuts, and weights of poultry
 
Indicator 9.070.002
Calculate the temperature, time, and cooking method for poultry
 

Benchmark 9.071
Identify and Fabricate Fish
 
Indicator 9.071.001
Select the appropriate kinds, cuts, and weights of fish.
 
Indicator 9.071.002
Calculate the temperature, time, and cooking method for fish
 

Benchmark 9.072
Identify and Fabricate Shellfish
 
Indicator 9.072.001
Select the appropriate species and weights of shellfish
 
Indicator 9.072.002
Calculate the temperature, time, and cooking method for shellfish
 

Benchmark 9.073
Compare Stocks, Soups, and Sauces and Their Preparations
 
Indicator 9.073.001
List the different preparation methods for stocks, soups & sauces
 
Indicator 9.073.002
Explain how to pair stocks, soups, and sauces with menu items
 

Benchmark 9.074
Identify Fruits, Vegetables and Farinaceous Items & Their Preparations
 
Indicator 9.074.001
Identify fruits, vegetables, starches, and farinaceous items
 
Indicator 9.074.002
Describe how fruits, vegetables, etc. add nutrients & color to a meal
 
Indicator 9.074.003
Explain how successful preparation depends on their freshness
 

Benchmark 9.075
Identify Breakfast Meats
 
Indicator 9.075.001
Identify a variety of breakfast meats and their preparations
 

Benchmark 9.076
Identify Different Egg Products
 
Indicator 9.076.001
Identify a variety of egg products and their preparations
 

Benchmark 9.077
Identify Hot Breakfast Cereals
 
Indicator 9.077.001
Identify a variety of hot breakfast cereals and their preparations
 

Benchmark 9.078
Identify Batter Products
 
Indicator 9.078.001
Identify various types of batter products and their preparations
 

Benchmark 9.079
Prepare Breakfast Meats
 
Indicator 9.079.001
Prepare breakfast meats using various cooking techniques
 

Benchmark 9.080
Prepare Eggs in a Variety of Ways
 
Indicator 9.080.001
Prepare eggs and egg products using various cooking techniques
 

Benchmark 9.081
Prepare Hot Breakfast Cereals
 
Indicator 9.081.001
Make hot breakfast cereals
 

Benchmark 9.082
Prepare Batter Products
 
Indicator 9.082.001
Make a variety of batter products
 

Benchmark 9.083
Demonstrate Food-Presentation Techniques
 
Indicator 9.083.001
Use a variety of food-presentation methods and techniques
 
CTE.CA1
Standard 10
  PREPARE GARDE MANGER
 

Benchmark 10.084
Prepare Cold Food: Salad
 
Indicator 10.084.001
Make various types of side and main course salads
 

Benchmark 10.085
Prepare Cold Food: Dressings and Marinades
 
Indicator 10.085.001
Make a variety of dressings and marinades
 

Benchmark 10.086
Prepare Cold Foods: Dips and Relishes
 
Indicator 10.086.001
Make various types of dips and relishes
 

Benchmark 10.087
Prepare Cold Food: Sandwiches
 
Indicator 10.087.001
Make a variety of cold sandwiches
 

Benchmark 10.088
Prepare Cold Food: Canapés and Hors D'Oeuvres
 
Indicator 10.088.001
Make a variety of canapés and hors d'oeuvres
 

Benchmark 10.089
Demonstrate Cold Food Presentation Techniques
 
Indicator 10.089.001
Demonstrate attention to presentation techniques
 
Indicator 10.089.002
Select the color, pattern, and size of food to be displayed
 
Indicator 10.089.003
Select the color, pattern, and size of serving dishes
 

Benchmark 10.090
Produce Edible Decorative Pieces
 
Indicator 10.090.001
Use fruit, vegetables, salt dough, butter, etc. to make edible pieces
 
Indicator 10.090.002
Relate how decorative pieces should enhance the food presentation
 
Indicator 10.090.003
Illustrate how decorative pieces should be sized appropriately
 
Indicator 10.090.004
Describe how decorative pieces should consider physical limitations
 
CTE.CA1
Standard 11
  LEARN BAKING FUNDAMENTALS
 

Benchmark 11.091
Define Baking Terms
 
Indicator 11.091.001
Define baking terms
 

Benchmark 11.092
Identify Equipment and Utensils Used in Baking
 
Indicator 11.092.001
Identify baking equipment
 
Indicator 11.092.002
Summarize how the attention to durability & good quality is important
 

Benchmark 11.093
Identify Ingredients Used in Baking and Their Functions
 
Indicator 11.093.001
Identify basic ingredients used in baking
 
Indicator 11.093.002
List the functions of the basic ingredients used in baking
 

Benchmark 11.094
Prepare Yeast Products
 
Indicator 11.094.001
Outline the steps involved in preparing yeast products
 

Benchmark 11.095
Prepare Quick Breads
 
Indicator 11.095.001
Identify the qualities of quick breads
 
Indicator 11.095.002
Demonstrate how to prepare quick breads
 
Indicator 11.095.003
List examples of quick breads
 

Benchmark 11.096
Prepare Pies and Tarts
 
Indicator 11.096.001
Explain the differences among three types of piecrust and tart shells
 
Indicator 11.096.002
Identify the common ingredients for piecrusts and tart shells
 
Indicator 11.096.003
Determine the type of crust required from the type of pie to be made
 

Benchmark 11.097
Prepare Cookies
 
Indicator 11.097.001
List the three main types of cookies
 
Indicator 11.097.002
Name a variety of cookie shapes
 

Benchmark 11.098
Demonstrate Dessert and Baked Goods Presentation Techniques
 
Indicator 11.098.001
Use proper cooking techniques so that desserts look appropriate
 
Indicator 11.098.002
Demonstrate neat and professional plating
 
Indicator 11.098.003
Explain plating techniques
 
Indicator 11.098.004
Demonstrate cake-decorating techniques
 
CTE.CA1
Standard 12
  SERVE IN THE DINING ROOM
 

Benchmark 12.099
Demonstrate the General Rules of Table Settings and Service
 
Indicator 12.099.001
Identify the various types of table settings
 
Indicator 12.099.002
Describe the fundamentals of acceptable dining room etiquette
 

Benchmark 12.100
Communicate with Diverse Groups
 
Indicator 12.100.001
Demonstrate appropriate manners when serving all customers
 

Benchmark 12.101
Identify Types of Dining Service Techniques
 
Indicator 12.101.001
Explain the differences among dining techniques
 

Benchmark 12.102
Perform an On-Site Catered Function
 
Indicator 12.102.001
Set up and break down a served meal
 
Indicator 12.102.002
Set up and break down a self serve meal
 
Indicator 12.102.003
Set up and break down a buffet
 
Indicator 12.102.004
Set up and break down an à la carte service
 
Indicator 12.102.005
Set up and break down a banquet service
 

Benchmark 12.103
Identify Types of Dining Establishments
 
Indicator 12.103.001
Identify the types of dining establishments
 

Benchmark 12.104
Demonstrate the Procedures for Marketing to Customers
 
Indicator 12.104.001
Approach the guest
 
Indicator 12.104.002
Suggest items for selling
 
Indicator 12.104.003
Exhibit knowledge of the menu
 
Indicator 12.104.004
Handle special requests
 
Indicator 12.104.005
Maintain customer service standards
 

Benchmark 12.105
Prepare and Serve Beverages
 
Indicator 12.105.001
Make coffee, tea, and other beverages
 
Indicator 12.105.002
Serve coffee, tea, and other beverages to customers
 

Benchmark 12.106
Explain Interrelationships and Workflow Between Dining Room & Kitchen
 
Indicator 12.106.001
Outline the vital nature of positive interrelationships between staffs
 
Indicator 12.106.002
Give reasons for staff to communicate clearly and directly
 
CTE.CA1
Standard 13
  USE BUSINESS AND MATH SKILLS
 

Benchmark 13.107
Demonstrate Recipe and Formula Conversions
 
Indicator 13.107.001
Convert recipes to increase or decrease the yield
 
Indicator 13.107.002
Define the conversion factor
 

Benchmark 13.108
Demonstrate Preparation of a Guest Check
 
Indicator 13.108.001
Use a point-of-sale (POS) system to prepare a guest check
 
Indicator 13.108.002
Calculate and generate the check
 
Indicator 13.108.003
Recognize that managers generally double-check the accuracy of checks
 

Benchmark 13.109
Perform Calculations, Using Current Technology
 
Indicator 13.109.001
Demonstrate the use of a calculator to perform calculations
 
Indicator 13.109.002
Demonstrate the use of a computerized POS system for calculations
 
Indicator 13.109.003
Demonstrate the use of a hand-held wireless device for calculations
 
CTE.CA1
Standard 14
  PURCHASE AND RECEIVE GOODS
 

Benchmark 14.110
List the Requirements for Proper Receiving & Storage of Foods & Items
 
Indicator 14.110.001
List requirements for proper receiving & storage of dry goods
 
Indicator 14.110.002
List requirements for proper receiving & storage of refrigerated foods
 
Indicator 14.110.003
List requirements for proper receiving & storage of frozen foods
 

Benchmark 14.111
List the Formal and Informal Purchasing Methods
 
Indicator 14.111.001
Describe the types of buying used by most food service operations
 

Benchmark 14.112
Describe the Purpose of Requisitions
 
Indicator 14.112.001
Explain the purpose of requisitions
 

Benchmark 14.113
Describe Market Fluctuation and the Effect on Product Cost
 
Indicator 14.113.001
Describe how supply & demand influence product availability & cost
 

Benchmark 14.114
Explain the Legal and Ethical Considerations of Purchasing
 
Indicator 14.114.001
Explain why a competitive purchasing system should be fair & open
 

Benchmark 14.115
Describe the Importance of Product Specifications
 
Indicator 14.115.001
Define a product specification
 

Benchmark 14.116
Explain Current Regulations for Inspecting and Grading of Foods
 
Indicator 14.116.001
Explain that the USDA has established guidelines to ensure food safety
 

Benchmark 14.117
Evaluate Received Foods
 
Indicator 14.117.001
Check the order to determine items delivered, confirm quantity, etc.
 
Indicator 14.117.002
Relate the importance of carefully evaluating food and supplies
 

Benchmark 14.118
Describe the Steps of Receiving and Storing Food
 
Indicator 14.118.001
Identify the 3 major storage areas in the food service establishments
 
Indicator 14.118.002
List the reasons why each storage area has sanitation requirements
 

Benchmark 14.119
Describe the Steps of Receiving/Storing Cleaning Supplies & Chemicals
 
Indicator 14.119.001
Explain why cleaning supplies, etc. should be stored separately
 

Benchmark 14.120
Inventory Food and Non-Food Items
 
Indicator 14.120.001
Conduct a physical inventory
 
Indicator 14.120.002
Conduct a perpetual inventory
 
CTE.CA1
Standard 15
  BE INTRODUCED TO THE HOSPITALITY INDUSTRY
 

Benchmark 15.121
Describe the Scope of the Hospitality Industry
 
Indicator 15.121.001
Articulate the 2-fold purpose of the hospitality and tourism industry
 
Indicator 15.121.002
Define how the industry satisfies guests' expectations
 
Indicator 15.121.003
Explain how the mission and the product are both service
 

Benchmark 15.122
Trace the Growth and Development of the Hospitality Industry
 
Indicator 15.122.001
Compare & contrast the types of hospitality services through history
 

Benchmark 15.123
Identify Professional Hospitality Organizations
 
Indicator 15.123.001
Explain the purpose and benefits of industry organizations
 
Indicator 15.123.002
List at least five major organizations for hospitality workers
 

Benchmark 15.124
Identify Career Opportunities
 
Indicator 15.124.001
Identify back-of-the-house jobs
 
Indicator 15.124.002
Identify front-of-the-house jobs
 
Indicator 15.124.003
Identify examples of entrepreneurship
 
Indicator 15.124.004
Explain the differences among unskilled, skilled, management, etc jobs
 
Indicator 15.124.005
Discuss industry trends related to industry and career opportunities
 

Benchmark 15.125
Read Industry Trade Periodicals
 
Indicator 15.125.001
Explain the value of reading trade periodicals to professionals
 
CTE.CA1
Standard 16
  USE WORKPLACE SKILLS
 

Benchmark 16.126
Complete the Mock Job Interview Process
 
Indicator 16.126.001
Gather information about the prospective employer
 
Indicator 16.126.002
Anticipate and list questions which may be asked by the interviewer
 
Indicator 16.126.003
Prepare an application package
 
Indicator 16.126.004
Participate in a mock interview
 

Benchmark 16.127
Describe Employee Orientation
 
Indicator 16.127.001
Explain the purpose of an employee orientation
 

Benchmark 16.128
Identify Various Training Methods
 
Indicator 16.128.001
Identify a variety of training methods
 
Indicator 16.128.002
Explain why new employees should learn the management hierarchy
 

Benchmark 16.129
Identify Types and Methods of Employee Evaluation
 
Indicator 16.129.001
Identify types of employee evaluations
 
Indicator 16.129.002
Identify methods of employee evaluations
 
Indicator 16.129.003
Recognize the typical format of an employee evaluation
 

Benchmark 16.130
Identify Techniques to Resolve Conflict and Negotiate Differences
 
Indicator 16.130.001
Explain the purpose and benefits of training in conflict resolution
 
Indicator 16.130.002
List grievance procedures and tell why employees should follow them
 

Benchmark 16.131
Identify Federal and State Employment Laws
 
Indicator 16.131.001
Outline the employment laws relevant to the industry
 
Indicator 16.131.002
Identify the state and federal agencies which oversee employment laws


Essential - Standard, benchmark, or indicator from the VDOE Standards of Learning document. In the absence of VDOE standards for a given course, content subject to testing such as AP and IB can be labeled Essential.
Expected - Standard, benchmark, or indicator added by the FCPS Program of Studies to provide a context, a bridge, or an enhancement to the Essential SBIs.
Extended - Standard, benchmark, or indicator added by the FCPS Program of Studies generally used to differentiate instruction for advanced learners (Honors/GT)