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
Standard 1

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
Standard 2

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
Standard 3

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
Standard 4

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
Standard 5

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
Standard 6

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
Standard 7

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
Standard 8

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
Standard 9

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
Standard 10

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
Standard 11

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
Standard 12

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
Standard 13

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
Standard 14

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
Standard 15

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
Standard 16

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)