FCPS Program of Studies

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)