Career and Technical Ed Curriculum
  Culinary Arts 2
 

This course builds on the skills learned in Culinary Arts 1.  Further advanced instruction in table service, baking, pastries, and management techniques are emphasized.  Students create a plan for establishing a restaurant that includes menu selection and preparation, facilities design, and management components.  During the second semester, selected students may participate in internship activities as an option in cooperation with the local business community.

Last Updated: 08/16/12 01:59 PM
 
 
CTE.CA2
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.CA2
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.CA2
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 (e.g., portable digital assi
 
Indicator 3.021.002
Select and use telecommunications services (e.g., digital subscriber l
 
Indicator 3.021.003
Select and use Web-based applications (e.g., Webmail, social networkin
 
CTE.CA2
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
 
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 and 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.CA2
Standard 5
  ADDRESSING 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.CA2
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.CA2
Standard 7
  EXAMINE SANITATION AND SAFETY
 

Benchmark 7.037
Explain the HACCP During All Food-Handling Processes
 
Indicator 7.037.001
Identify how the HACCP system helps food service employees
 
Indicator 7.037.002
Identify foods & procedures that are likely to cause foodborne illness
 
Indicator 7.037.003
Develop facility procedures to reduce the risk of foodborne illness
 
Indicator 7.037.004
Monitor procedures in order to keep food safe
 
Indicator 7.037.005
Develop a system of record keeping
 

Benchmark 7.038
Implement Corrective Action for Adulterated Foods
 
Indicator 7.038.001
Identify the critical control point
 
Indicator 7.038.002
Isolate adulterated foods from other foods
 
Indicator 7.038.003
Follow established procedures for the corrective action
 

Benchmark 7.039
Complete Certification for ServSafe
 
Indicator 7.039.001
Complete the ServSafe program
 
Indicator 7.039.002
Pass the ServSafe exam
 

Benchmark 7.040
Demonstrate Good Personal Hygiene/Health Practices
 
Indicator 7.040.001
Demonstrate personal hygiene in both grooming and dress
 
Indicator 7.040.002
Use proper hand-washing techniques
 

Benchmark 7.041
Demonstrate Safe Food Production, Storage, and Service Procedures
 
Indicator 7.041.001
Use acceptable procedures when receiving foods
 
Indicator 7.041.002
Use acceptable procedures when storing foods
 
Indicator 7.041.003
Use acceptable procedures when preparing foods
 
Indicator 7.041.004
Use acceptable procedures when serving foods
 

Benchmark 7.042
Demonstrate the Procedures for Proper Receiving and Storing of Foods
 
Indicator 7.042.001
Check the food shipment against the invoice and the purchase order
 
Indicator 7.042.002
Evaluate the quality of received raw and prepared foods
 
Indicator 7.042.003
Determine the proper storage for raw and prepared foods
 

Benchmark 7.043
Receive and Store Cleaning Supplies and Chemicals
 
Indicator 7.043.001
Check the shipment against the invoice and the purchase order
 
Indicator 7.043.002
Evaluate the integrity of the containers
 
Indicator 7.043.003
Determine the proper storage for cleaning supplies and chemicals
 

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
Use and store cleaners and sanitizers properly to avoid contamination
 

Benchmark 7.045
Describe Potentially Hazardous Foods
 
Indicator 7.045.001
Describe potentially hazardous foods
 

Benchmark 7.046
Describe Appropriate Substitutions for Common Food Allergens
 
Indicator 7.046.001
Explain allergies and the symptoms of an allergic reaction
 
Indicator 7.046.002
Explain the function of the ingredients in the product
 
Indicator 7.046.003
Choose substitutions which will not compromise the final product
 

Benchmark 7.047
Identify Safety & Sanitation Design/Features of Equipment & Facilities
 
Indicator 7.047.001
Recognize the safety & sanitation design/features of equipment
 
Indicator 7.047.002
Recognize the safety & sanitation design/features of facilities
 

Benchmark 7.048
Explain Material Safety Data Sheets (MSDS) and Their Requirements
 
Indicator 7.048.001
Explain the importance, content, provider of, and location of MSDS
 

Benchmark 7.049
Create Sanitation Inspection Sheet & Identify Necessary Modifications
 
Indicator 7.049.001
Develop a standardized in-house self-inspection sheet for periodic use
 
Indicator 7.049.002
Incorporate wholesome food production and service techniques
 
Indicator 7.049.003
Identify & report safety & sanitation violations/potential violations
 

Benchmark 7.050
Follow a Schedule and Procedures for Cleaning and Sanitizing
 
Indicator 7.050.001
Follow teacher-generated procedures to clean and sanitize
 

Benchmark 7.051
Develop a Schedule for Cleaning & Sanitizing Equipment and Facilities
 
Indicator 7.051.001
Develop procedures with methods for proper cleaning and sanitizing
 

Benchmark 7.052
Demonstrate Industry-Standard Waste-Disposal and Recycling Methods
 
Indicator 7.052.001
Explain industry-standard waste-disposal and recycling methods
 

Benchmark 7.053
Comply with the Establishment's Measures for Pest Control Eradication
 
Indicator 7.053.001
Describe the best actions to prevent pests
 

Benchmark 7.054
Identify Physical Hazards to Health and Safety of Employees/Customers
 
Indicator 7.054.001
Recognize the unsafe actions of employees
 

Benchmark 7.055
Describe the Effects of Facility Hazards on the Work Environment
 
Indicator 7.055.001
Recognize the unsafe actions of employees
 

Benchmark 7.056
Practice Emergency Procedures for Kitchen and Dining Room Injuries
 
Indicator 7.056.001
Practice appropriate emergency procedures
 

Benchmark 7.057
Identify the Classes of Fires
 
Indicator 7.057.001
List the five classes of fires
 

Benchmark 7.058
Describe the Types and Uses of Fire Suppression Methods
 
Indicator 7.058.001
Describe the different types of fire extinguishers
 
Indicator 7.058.002
Describe other methods of fire suppression
 

Benchmark 7.059
Explain the Laws and Regulatory Agencies Governing Sanitation & Safety
 
Indicator 7.059.001
Explain applicable safety, sanitation, and health codes
 
CTE.CA2
Standard 8
  APPLY NUTRITIONAL PRINCIPLES
 

Benchmark 8.060
Adapt Recipes to Dietary Guidelines
 
Indicator 8.060.001
Adapt recipes to dietary guidelines
 

Benchmark 8.061
Demonstrate Principles of Cooking Techniques for Nutrient Retention
 
Indicator 8.061.001
Explain how the nutritional content of food is affected
 
Indicator 8.061.002
Recognize that time & moisture can cause foods to lose their nutrients
 
CTE.CA2
Standard 9
  APPLY ADVANCED FOOD-PREPARATION TECHNIQUES
 

Benchmark 9.062
Demonstrate Knife Skills
 
Indicator 9.062.001
Demonstrate the proper use of knives
 
Indicator 9.062.002
Demonstrate the proper maintenance of knives
 

Benchmark 9.063
Demonstrate Hand Tool(s) and Utensil Operation
 
Indicator 9.063.001
Demonstrate the proper use of hand tools and utensils
 
Indicator 9.063.002
Demonstrate the proper maintenance of hand tools and utensils
 

Benchmark 9.064
Demonstrate Equipment Operation
 
Indicator 9.064.001
Demonstrate the proper use of equipment
 
Indicator 9.064.002
Demonstrate the proper maintenance of equipment
 

Benchmark 9.065
Demonstrate Uses of Pots and Pans
 
Indicator 9.065.001
Use and maintain kitchen pots and pans efficiently and effectively
 

Benchmark 9.066
Read and Follow a Recipe
 
Indicator 9.066.001
Read and follow a recipe
 

Benchmark 9.067
Prepare Food From Standardized Recipes for Menu Production
 
Indicator 9.067.001
Prepare food using a standardized recipe for a food service operation
 

Benchmark 9.068
Demonstrate Dry Heat Cooking Method: Roasting
 
Indicator 9.068.001
Define dry heat cooking and identify when it is appropriate to use
 
Indicator 9.068.002
Define roasting and identify when it is appropriate to roast
 

Benchmark 9.069
Demonstrate Dry Heat Cooking Method: Baking
 
Indicator 9.069.001
Define baking and identify when it is appropriate to bake
 

Benchmark 9.070
Demonstrate Dry Heat Cooking Method: Broiling
 
Indicator 9.070.001
Define broiling and identify when it is appropriate to broil
 

Benchmark 9.071
Demonstrate Dry Heat Cooking Method: Grilling
 
Indicator 9.071.001
Define grilling and identify when it is appropriate to grill
 

Benchmark 9.072
Demonstrate Dry Heat Cooking Method: Griddling
 
Indicator 9.072.001
Define griddling and identify when it is appropriate to griddle
 

Benchmark 9.073
Demonstrate Dry Heat Cooking Method: Sautéing
 
Indicator 9.073.001
Define sauté and identify when it is appropriate to sauté
 

Benchmark 9.074
Demonstrate Dry Heat Cooking Method: Pan Frying
 
Indicator 9.074.001
Define pan frying and identify when it is appropriate to pan fry
 

Benchmark 9.075
Demonstrate Dry Heat Cooking Method: Deep Frying
 
Indicator 9.075.001
Define deep frying and identify when it is appropriate to deep fry
 

Benchmark 9.076
Demonstrate Moist Heat Cooking Method: Poaching
 
Indicator 9.076.001
Define moist heat cooking and identify when it is appropriate to use
 
Indicator 9.076.002
Define poaching and identify when it is appropriate to poach
 

Benchmark 9.077
Demonstrate Moist Heat Cooking Method: Steaming
 
Indicator 9.077.001
Define steaming and identify when it is appropriate to steam
 

Benchmark 9.078
Demonstrate Moist Heat Cooking Method: Boiling/Simmering
 
Indicator 9.078.001
Define Boiling/Simmering and identify when they are appropriate to use
 

Benchmark 9.079
Demonstrate Combination Cooking Method: Braising
 
Indicator 9.079.001
Define combination cooking and identify when it is appropriate to use
 
Indicator 9.079.002
Define braising and identify when it is appropriate to braise
 

Benchmark 9.080
Demonstrate Combination Cooking Method: Stewing
 
Indicator 9.080.001
Define stewing and identify when it is appropriate to stew
 

Benchmark 9.081
Demonstrate Scaling and Measuring Techniques, Using Weight
 
Indicator 9.081.001
Use scales and standard U.S. and metric systems for weight
 

Benchmark 9.082
Demonstrate Scaling and Measuring Techniques, Using Volume
 
Indicator 9.082.001
Use volume devices and standard U.S. and metric systems for volume
 

Benchmark 9.083
Enhance Food Products Using Herbs, Spices, Oils, Vinegars, Etc.
 
Indicator 9.083.001
Enhance food products using herbs, spices, oils, vinegars, etc.
 

Benchmark 9.084
Prepare Stocks
 
Indicator 9.084.001
Identify the type of stock to be made
 
Indicator 9.084.002
Assemble mise en place
 
Indicator 9.084.003
Use proper stock-making techniques for the type of stock being made
 
Indicator 9.084.004
Determine storage for the prepared stock
 

Benchmark 9.085
Prepare Soups
 
Indicator 9.085.001
Identify the type of soup to be made
 
Indicator 9.085.002
Assemble mise en place
 
Indicator 9.085.003
Adjust the seasoning
 
Indicator 9.085.004
Serve the soup and determine the proper storage method
 

Benchmark 9.086
Prepare Sauces
 
Indicator 9.086.001
Determine how the sauce is going to be used
 
Indicator 9.086.002
Assemble mise en place
 
Indicator 9.086.003
Adjust the seasoning
 
Indicator 9.086.004
Serve the sauce and determine the proper storage method
 

Benchmark 9.087
Prepare Fruits
 
Indicator 9.087.001
Determine the use of fruit and select the fruit
 
Indicator 9.087.002
Determine the production methods for the fruit
 
Indicator 9.087.003
Determine the storage techniques to be used for the fruit
 

Benchmark 9.088
Prepare Vegetables
 
Indicator 9.088.001
Determine the use of vegetables and select the vegetables
 
Indicator 9.088.002
Determine the production methods for the vegetables
 
Indicator 9.088.003
Determine the storage techniques to be used for the vegetables
 

Benchmark 9.089
Prepare Farinaceous Items
 
Indicator 9.089.001
Determine the purpose of the farinaceous items
 
Indicator 9.089.002
Determine what product to use and its preparation methods
 
Indicator 9.089.003
Determine the proper storage for the farinaceous items
 

Benchmark 9.090
Prepare Breakfast Meats
 
Indicator 9.090.001
Select the breakfast meat
 
Indicator 9.090.002
Determine the production and service methods
 
Indicator 9.090.003
Determine the storage techniques to be used
 

Benchmark 9.091
Prepare Eggs in a Variety of Ways
 
Indicator 9.091.001
Select the eggs
 
Indicator 9.091.002
Determine the production and service methods
 
Indicator 9.091.003
Determine the storage and holding techniques to be used
 

Benchmark 9.092
Prepare Hot Breakfast Cereals
 
Indicator 9.092.001
Determine the purpose of the hot breakfast cereal
 
Indicator 9.092.002
Determine what product to use and its preparation methods
 
Indicator 9.092.003
Determine the proper storage for the hot breakfast cereal
 

Benchmark 9.093
Prepare Batter Products
 
Indicator 9.093.001
Prepare batter products
 

Benchmark 9.094
Demonstrate Advanced Food-Presentation Techniques
 
Indicator 9.094.001
Demonstrate advanced food-presentation techniques
 

Benchmark 9.095
Produce Decorative Pieces
 
Indicator 9.095.001
Produce decorative pieces to enhance appearance & food presentation
 

Benchmark 9.096
Identify Uses of Convenience, Value-Added, or Par-Cooked Food Items
 
Indicator 9.096.001
Describe how using convenience items can save labor, time, and money
 
CTE.CA2
Standard 10
  PERFORM BAKING TECHNIQUES
 

Benchmark 10.097
Select Equipment and Utensils Used in Baking
 
Indicator 10.097.001
Select equipment and utensils used in baking
 

Benchmark 10.098
Describe Properties and Functions of Common Baking Ingredients
 
Indicator 10.098.001
Identify common ingredients and explain their purpose and function
 

Benchmark 10.099
Prepare Yeast Products
 
Indicator 10.099.001
Prepare yeast products
 

Benchmark 10.100
Prepare Quick Breads
 
Indicator 10.100.001
Prepare quick breads
 

Benchmark 10.101
Prepare Pies and Tarts
 
Indicator 10.101.001
Prepare pies and tarts
 

Benchmark 10.102
Prepare Pastries
 
Indicator 10.102.001
Prepare pastries
 

Benchmark 10.103
Prepare Cookies
 
Indicator 10.103.001
Prepare cookies
 

Benchmark 10.104
Prepare Cakes
 
Indicator 10.104.001
Prepare cakes
 

Benchmark 10.105
Prepare Creams, Custards, Puddings, and Mousses
 
Indicator 10.105.001
Prepare creams, custards, puddings, and mousses
 

Benchmark 10.106
Prepare Dessert Sauces
 
Indicator 10.106.001
Prepare dessert sauces
 

Benchmark 10.107
Demonstrate Advanced Dessert and Baked Goods Presentation Techniques
 
Indicator 10.107.001
Decorate and garnish the dessert/baked goods
 
Indicator 10.107.002
Plate the kitchen dessert
 
Indicator 10.107.003
Show attention to the overall display presentation
 
CTE.CA2
Standard 11
  PERFORM ON- AND OFF- SITE CATERED FUNCTIONS
 

Benchmark 11.081
Identify Components of Customer Contracts
 
Indicator 11.081.108
Identify the components of customer contracts
 

Benchmark 11.109
Perform an On-Site Catered Function
 
Indicator 11.109.001
Prepare and set up an on-site catered function
 
Indicator 11.109.002
Serve and maintain an on-site catered function
 
Indicator 11.109.003
Break down an on-site catered function
 

Benchmark 11.110
Demonstrate an Off-Site Catered Function
 
Indicator 11.110.001
Prepare and transport food and tools to an off-site catered function
 
Indicator 11.110.002
Set-up an off-site catered function
 
Indicator 11.110.003
Serve and maintain an off-site catered function
 
Indicator 11.110.004
Break down an off-site catered function and return transportation
 
CTE.CA2
Standard 12
  SERVE IN THE DINING ROOM
 

Benchmark 12.111
Apply the General Rules of Table Settings and Service
 
Indicator 12.111.001
Follow the general rules for the type of service and table setting
 
Indicator 12.111.002
Follow the general rules for table maintenance
 
Indicator 12.111.003
Follow the general rules for presenting the check
 
Indicator 12.111.001
Follow the general rules for clearing the table
 

Benchmark 12.112
Demonstrate Types of Dining Service Techniques
 
Indicator 12.112.001
Identify the types of dining services
 
Indicator 12.112.002
Recognize the procedure for each type of service
 
Indicator 12.112.003
Perform the service
 

Benchmark 12.113
Demonstrate the Procedures of Serving Customers
 
Indicator 12.113.001
Perform front desk operations
 
Indicator 12.113.002
Approach the guest and take the order
 
Indicator 12.113.003
Serve food and beverages
 
Indicator 12.113.004
Perform suggestive selling
 
Indicator 12.113.005
Handle the checks and special requests
 
Indicator 12.113.006
Maintain customer service standards
 

Benchmark 12.114
Prepare and Serve Beverages
 
Indicator 12.114.001
Make ice tea, coffee, and other beverages
 
Indicator 12.114.002
Maintain the beverage dispensers
 
Indicator 12.114.003
Serve the beverage
 
CTE.CA2
Standard 13
  PLAN MENUS
 

Benchmark 13.115
List Basic Menu Planning Principles
 
Indicator 13.115.001
List the basic principles for menu planning
 

Benchmark 13.116
Identify Principles of Menu Layout and Design
 
Indicator 13.116.001
Identify the principles of menu layout and design
 

Benchmark 13.117
Create Menu Item Descriptions
 
Indicator 13.117.001
Create menu item descriptions
 

Benchmark 13.118
Apply Principles of Nutrition to Menu Development
 
Indicator 13.118.001
Menu items should reflect current nutritional guidelines
 
Indicator 13.118.002
The entire staff should follow the principles of menu development
 

Benchmark 13.119
Explain Contemporary Nutritional Concerns
 
Indicator 13.119.001
Explain contemporary nutritional concerns
 

Benchmark 13.120
Determine Menu Pricing
 
Indicator 13.120.001
Determine menu pricing
 

Benchmark 13.121
Explain the Importance of Product Mix, Check Average, and Their Impact
 
Indicator 13.121.001
Explain the importance of product mix
 
Indicator 13.121.002
Explain the importance of check average
 
Indicator 13.121.003
Analyze the impact of product mix and check average
 

Benchmark 13.122
Describe the Relationship Between Targeted Customer & Menu Development
 
Indicator 13.122.001
Research the economic spending in the community
 
Indicator 13.122.002
Poll customers and potential customers about their needs and desires
 
Indicator 13.122.003
Research the ethnic backgrounds and interests in the community
 
Indicator 13.122.004
Research the types of food service operations that have succeeded
 

Benchmark 13.123
Describe the Various Cuisines & Their Relationships to History/Culture
 
Indicator 13.123.001
Describe regional cuisines
 
Indicator 13.123.002
Describe ethnic cuisines
 
Indicator 13.123.003
Describe cultural cuisines
 
Indicator 13.123.004
Describe religious cuisines
 
CTE.CA2
Standard 14
  USE BUSINESS AND MATH SKILLS
 

Benchmark 14.124
Identify Factors That Contribute to Profit and Loss
 
Indicator 14.124.001
Explore sources of income
 
Indicator 14.124.002
Identify expenses
 

Benchmark 14.125
Calculate Recipe Costs
 
Indicator 14.125.001
Include the recipe and market price of ingredients
 
Indicator 14.125.002
Calculate the cost of ingredients used in the recipe
 
Indicator 14.125.003
Determine the number of portions and cost per portion
 

Benchmark 14.126
Perform Recipe and Formula Conversions
 
Indicator 14.126.001
Use a recipe with portion serving
 
Indicator 14.126.002
Identify the conversion factor
 
Indicator 14.126.003
Convert to usable measurements
 

Benchmark 14.127
Prepare a Guest Check
 
Indicator 14.127.001
Fill out the guest check
 
Indicator 14.127.002
Price the guest check by calculating taxes and gratuity
 
Indicator 14.127.003
Enter the check into the system
 
Indicator 14.127.004
Check the check for accuracy
 
Indicator 14.127.005
Collect money and make change
 

Benchmark 14.128
Perform Calculations, Using Current Technology
 
Indicator 14.128.001
Use a calculator to perform calculations
 
Indicator 14.128.002
Use a cash register to perform calculations
 
Indicator 14.128.003
Use a computer or point-of-sales system to perform calculations
 
CTE.CA2
Standard 15
  LEARN HUMAN RELATIONS MANAGEMENT
 

Benchmark 15.129
Analyze Leadership/Personality Styles & How They Affect the Workplace
 
Indicator 15.129.001
Explain the personality types
 
Indicator 15.129.002
Identify individual personality types
 
Indicator 15.129.003
Apply individual personality types to others
 
Indicator 15.129.004
Relate personality traits to leadership skills
 
Indicator 15.129.005
Apply different personality types and how they affect the workplace
 

Benchmark 15.130
Analyze Ways of Dealing With Stress in the Workplace
 
Indicator 15.130.001
Identify the stressor
 
Indicator 15.130.002
Identify stress management techniques
 
Indicator 15.130.003
Apply stress management to stressors
 

Benchmark 15.131
Describe Time Management & Other Organizational Management Techniques
 
Indicator 15.131.001
Describe time management techniques
 
Indicator 15.131.002
Describe organizational management techniques
 

Benchmark 15.132
Use Techniques to Resolve Conflict and Negotiate Differences
 
Indicator 15.132.001
Use techniques to resolve conflict and negotiate differences
 

Benchmark 15.133
Create a Career Portfolio
 
Indicator 15.133.001
Create a career portfolio
 

Benchmark 15.134
Complete the Job Interview Process, Including Preparation & Follow-Up
 
Indicator 15.134.001
Complete a job application package
 
Indicator 15.134.002
Be able to correctly fill out an application
 
Indicator 15.134.003
Display a professional appearance and attending behaviors
 
Indicator 15.134.004
Question the potential employer using good communication skills
 
Indicator 15.134.005
Compose and deliver a follow-up letter


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)