FCPS Program of Studies

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)