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Hospitality and Tourism, Grade 9 - 12, Culinary Arts I, 2009

1.) Determine personnel and fiscal management factors related to the food service and hospitality industries.

Examples: personnel—staffing, supervising, scheduling, setting goals, determining policies and procedures

- fiscal—budgeting, keeping records, controlling inventory, receiving food products, purchasing

•  Explaining liability laws regarding property management
•  Identifying customer service, public relations, and promotion programs as marketing strategies for the food and service industry
2.) Create a business plan for a food service establishment.

3.) Describe the importance of planning, coordinating and supervising production in the food laboratory.

4.) Identify credentialing requirements for the food services and hospitality industry.

5.) Outline compliance requirements for sanitation and health inspections, including proper appearance and hygiene, the use of protective gloves and clothing, correct food handling techniques, and correct use of knives and kitchen equipment.

6.) Explain procedures for maintaining a safe work area, including first aid and cardiopulmonary resuscitation (CPR), types of fires and containment procedures, fire evacuation procedures, proper lifting and carrying procedures, electric and mechanical hazards, and the procedures for reporting accidents.

7.) Design various menus, based on supply and demand, including cycle and computer-based menus skills.

8.) Demonstrate cost control measures when setting menu prices for food.

9.) Identify factors to be considered when planning menus, including current food trends, nutritional information, and availability of seasonal and regional foods.

•  Calculating as purchased (AP) and edible portion (EP) amounts
10.) Define food preparation and service terms, including kitchen brigade titles, salamander, lowboy, hot station, and china cap.

11.) Apply basic industrial cooking techniques, including using scales, determining recipe yields, applying mise-en-place, using spices and herbs, and utilizing dry, moist, and combination heat methods.

12.) Evaluate quality of food products, including taste, texture, aroma, and appearance.

13.) Prepare grade manager, main entrees, stocks, soups, sauces, gravies, and baked products and desserts

Examples: grade manager—salads, emulsified salad dressings, hors d'oeuvres, closed, open-faced, grilled, and fried sandwiches

- main entrees—egg dishes, milk products, cheese, fruit, vegetables, pasta, grain, cereal, rice, legumes, beef, vegetarian items, poultry, seafood, game dishes

- stocks—bouquet garni, mirepoix, sachet de piece, white, brown, fish, vegetable

- soups—clear, thick, specialty

- sauces—espagnole, béchamel, roux, tomato, hollandaise, velouté

- gravies—reconstituted broken sauces;

- baked products and desserts—pancakes, crepes, waffles, yeast products, cookies, cakes, glazed icings, pies, pastries, merigues, custards, chiffon fillings, candies, poached fruits, mousses, soufflés, pastry creams, Bavarian creams

14.) Determine procedures for setting up rooms for special occasions and various styles of food.

15.) Evaluate the applicability of convenience food items in various menus.

16.) Compare different methods of heat transfer in food preparation.

Examples: convection, conduction, radiant heat, microwave

17.) Analyze ways the nutritive value of food is altered by time, water, preparation, cooking, and storage.

18.) Demonstrate effective food presentation techniques, including plating, portioning, garnishing, and packaging.

19.) Demonstrate procedures used to plan, prepare, and provide banquet and catering services.

20.) Evaluate equipment and procedures used for packing and transporting food, utensils, and equipment for catering.

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