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Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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1.) Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries

Examples: determining need for repairs and maintenance; following current law and environmental regulations; determining staffing procedures; controlling food, labor and culinary equipment cost; evaluating a business plan

•  Critiquing strategies for marketing products in the food and hospitality industries
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
Unit Plans: 0
2.) Evaluate the physical plant of a food service business for efficiency, safety, productivity, and profitability.

Examples: location and layout design

•  Developing a reconfiguration plan for an existing facility with possibilities for a food service and hospitality business
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
Unit Plans: 0
3.) Use technology in the preparation and service of food and beverages and the management of a food establishment.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
All Resources: 0
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4.) Set production standards for a catering event.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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5.) Prepare a market order for food and consumable supplies for a food laboratory project.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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6.) Apply principles and elements of design to increase aesthetics and profitability of a culinary setting.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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7.) Plan artistic food displays for serving lines, including buffets, soup and salad bars, and special events.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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8.) Demonstrate the use of advanced cutting tools and techniques in a culinary setting.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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9.) Compare fresh and dry herbs and spices for their effects on flavor, nutrition, and shelf life.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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10.) Prepare appropriate accompaniments for selected entrees.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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11.) Prepare meals for special dietary needs.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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12.) Apply principles of meat identification and fabrication, including beef, poultry, and fish.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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13.) Apply principles of advanced pastry production.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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14.) Describe the history and cultural development of various cuisines.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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15.) Prepare foods from national and international cuisines.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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16.) Prepare food items for special occasions.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
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17.) Design an entrepreneurial project in the food services and hospitality industry, including location, type of facility, and budget.

Example: private catering business

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
All Resources: 0
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Unit Plans: 0
18.) Determine the importance of participating in professional organizations in the food service and hospitality industries.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Culinary Arts II
All Resources: 0
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Unit Plans: 0
19.) Compare apprenticeship programs and credentialing options available in the food service and hospitality industries.

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