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
Standard 1

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

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

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

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

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

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

Benchmark 1.007
Demonstrate Creativity and Resourcefulness
Indicator 1.007.001
Contribute new ideas
Indicator 1.007.002
Work with initiative
Indicator 1.007.003
Deal skillfully and promptly with new situations and obstacles
Standard 2

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

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

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

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

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

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

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

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

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

Benchmark 2.017
Demonstrate Customer-Service Skills
Indicator 2.017.001
Address the needs of all customers
Indicator 2.017.002
Provide helpful, courteous, and knowledgeable service
Standard 3

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

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

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

Benchmark 3.021
Demonstrate Telecommunications Skills
Indicator 3.021.001
Select and use telecommunications devices (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
Standard 4

Benchmark 4.022
Examine Planning at Individual Business and Overall Industry Levels
Indicator 4.022.001
Develop strategic plans - mission, vision, goals, objectives, etc.
Indicator 4.022.002
Work with planning tools
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
Standard 5

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

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

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

Benchmark 5.033
Identify Internet Safety Issues & Comply with Acceptable Use Standards
Indicator 5.033.001
Identify Internet safety issues
Indicator 5.033.002
Identify procedures for complying with acceptable use standards
Standard 6

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

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

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

Benchmark 7.037
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
Standard 8

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
Standard 9

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
Standard 10

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
Standard 11

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
Standard 12

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
Standard 13

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
Standard 14

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
Standard 15

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)