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

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
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
3.) Use technology in the preparation and service of food and beverages and the management of a food establishment.

4.) Set production standards for a catering event.

5.) Prepare a market order for food and consumable supplies for a food laboratory project.

6.) Apply principles and elements of design to increase aesthetics and profitability of a culinary setting.

7.) Plan artistic food displays for serving lines, including buffets, soup and salad bars, and special events.

8.) Demonstrate the use of advanced cutting tools and techniques in a culinary setting.

9.) Compare fresh and dry herbs and spices for their effects on flavor, nutrition, and shelf life.

10.) Prepare appropriate accompaniments for selected entrees.

11.) Prepare meals for special dietary needs.

12.) Apply principles of meat identification and fabrication, including beef, poultry, and fish.

13.) Apply principles of advanced pastry production.

14.) Describe the history and cultural development of various cuisines.

15.) Prepare foods from national and international cuisines.

16.) Prepare food items for special occasions.

17.) Design an entrepreneurial project in the food services and hospitality industry, including location, type of facility, and budget.

Example: private catering business

18.) Determine the importance of participating in professional organizations in the food service and hospitality industries.

19.) Compare apprenticeship programs and credentialing options available in the food service and hospitality industries.

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