Adult Education

Intro to Food Service

Sanitation and Safety

Business and Math Skills

Food Preparation

Garde Manger

Beverage Management

Basic Baking

Purchasing and Receiving

Nutrition

Dining Room Service

Menu Planning

Supervisory Management

Environmental Sustainability

Define the philosophy of the hospitality industry and its role in providing customer service.

Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restauranteurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day.

Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry.

Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the functions of menu planning, purchasing, food production and service, food and beverage controls, management, etc. and give a short description for each.

Identify and describe professional organizations associated with the hospitality and foodservice profession, and discuss these organizations' roles in preparing and advancing one's career in the industry.

Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages.

Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry.

Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.

Identify microorganisms, which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.

Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

Demonstrate good personal hygiene and health habits in a laboratory setting to include hand washing.

Outline the requirements for proper receiving and storage of both raw and prepared foods.

Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of food borne illness.

List the major reasons for and recognize signs of food spoilage and contamination.

Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.).

Review Safety Data Sheets (SDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.

Identify proper methods of waste disposal and recycling.

Demonstrate appropriate emergency policies for kitchen and dining room injuries.

Describe appropriate measures for insects, rodents and pest control eradication.

Describe appropriate types and use of fire extinguishers used in the foodservice area.

Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.

Perform basic math functions to include fractions, weights and measurements.

Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale.

Evaluate the components and functions of a standardized recipe

Convert recipes using a yield formula to increase and decrease quantities.

Cost a recipe giving the overall cost, individual cost and menu sales price.

Calculate food cost to determine selling price using the factor method and/or percentage method.

Determine the amounts of product needed in a baking and pastry recipe using the baker's percentage method.

Determine a butcher yield percentage to track cooking and carving loss, and determine the new yield and cost per lb.

Determine beverage costs and percentages.

Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours.

Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs.

Define and describe a profit/loss statement and assess how it is used to determine profitability in a foodservice operation.

Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit.

Perform costing calculations utilizing current technology.

Identify marketing techniques to increase sales and profitability of restaurant operations.

Identify tools, small and large equipment used in a professional kitchen and demonstrate proper handling of these items to include safety, sanitation, and storage.

Demonstrate proficiency in using knives and small wares to achieve professional quality results when producing classical knife cuts used in various food preparation and cooking.

Identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians.

Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food.

Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking and serving.

Define, and describe the process for all the cooking techniques used in moist, dry and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, and braise.

Prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.

Evaluate and analyze the preparation of a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.

Define, and describe the process for making classical stocks, soups, and mother and compound sauces.

Demonstrate how to prepare and cook classical stocks, soups, and mother and compound sauces.

Evaluate and analyze the preparation of classical stocks, soups, and mother and compound sauces.

Utilize safety and sanitation practices when preparing, cooking and serving all food items in the professional kitchen.

Demonstrate the proper process in cooling, storing, labeling and dating, and reheating food utilizing the proper sanitary procedures when working with all food items.

Define, prepare, cook, evaluate and assess breakfast items:

Demonstrate how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods.

In the preparation of food items, demonstrate effective techniques in presenting food that maximizes the flavor and esthetic quality of the products used.

Identify tools, equipment and products typically used in Garde Manger with emphasis on proper food handling, including safety, sanitation, and storage.

Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing garnishes for canapés, hors d'oeuvres and buffets to include vegetable, fruit, and other forms of food for decorative and edible purposes.

Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods.

Soups and Sauces:

Salads and Dressings:

Sandwiches:

Canapés, Hors d' Oeuvres and Appetizers:

Decoration:

Food preservation:

Forcemeats and Aspic:

Cheese:

Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages, including the effects of the Dram Shop Act on foodservice operations that serve alcohol.

Discuss and explain the basic production process for distillation and fermentation.

Discuss and describe wines by grape and/or other fruit variety, country, growing region and production process.

Analyze and evaluate the importance of the on-going relationship between beverages and food, and discuss that relationship in reference to menu planning.

Identify and discuss the presentation and service of alcoholic and non-alcoholic beverages, including coffee and tea.

Identify equipment and glassware used for beverage preparation and service.

Discuss opening and closing procedures of a beverage operation.

Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests. (Recommendation alcohol training certification).

Define Baking terminology and explain how to apply them.

Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage.

Identify baking ingredients and explain their function in the formulation of baking and pastry recipes.

Demonstrate math skills that apply to baking, including scaling, measuring and baker's percentage.

Breads & Yeast Products:

Pies and tarts:

Cookies and Brownies:

Cakes and Icings:

Custards, Creams and Sauces:

Assorted Pastries:

Utilize safety and sanitation practices when preparing, baking and serving all food items in the professional bakeshop.

Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts.

Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing.

Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.).

Identify dry, refrigerated and frozen foods used in a commercial kitchen.

List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, and supply and demand.

Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec.

Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.

Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods.

Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups.

Describe primary characteristics, functions and major food sources of major nutrients.

List the primary characteristics, functions and sources of vitamins, water and minerals.

Interpret food labels in terms of the portion size, ingredients and nutritional value.

Identify common food allergies and determine appropriate substitutions. (i.e. gluten, sugar, lactose free).

Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels.

Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, veganism, heart-healthy menus, food allergies, alternative dieting, etc.).

Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.

Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet service.

Explain the importance of communication between the front and back of the house employees.

Describe the various functions of dining service personnel.

Perform the duties associated with a front and back server.

Discuss sales techniques used in increasing the guest check average.

Develop a guest service process when handling difficult guest situations, including accommodating the disabled.

Analyze and assess the training procedures required when working with the dining room personnel.

Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google)

Identify basic menu principles when determining layout and design.

Describe the various types of menus available and explain when and how they are to be used.

Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.

Create menu descriptions following established truth-in-menu guidelines.

Apply principles of nutrition when developing recipes and menu choices, including labeling laws that address allergies and raw food.

Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.

Determine menu prices using the percentage or factor methods in order to determine industry standard food costs.

Discuss menu-planning resources to include internet, professional sources, vendors, and foodservice associations.

Explain the importance of product mix, and check average and their impact on profit contribution.

Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe or table d' hôte, or buffet.

Describe process of management through effective communication skills and interpersonal relationships.

Identify the difference between a manager and a leader and describe the qualities of each.

Summarize leadership styles and analyze when each is most appropriate.

Describe the supervisor's role in decision-making, problem solving and delegation of duties.

Describe the characteristics of a job description and develop a written example with job specifications.

Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.

Assess and evaluate methods of conflict resolution and grievance procedures (union /non-union) when it comes to problem solving.

Identify types of stress found in the workplace and analyze positive ways of dealing with it.

Explain the importance of time management and give examples to include other organizational management techniques that provide labor cost effectiveness.

Discuss state and federal employment laws as they pertain to legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).

Explain the purpose of a mission and vision statement and how they are used in organizational management.

Describe the process of hiring, training, disciplining and/or firing an employee based on human resource issues, as well as state and federal laws that affect these processes.

Explain the importance of sustainable practices in a foodservice operation.

Define the terms "energy efficient" and "food miles" as they apply to the locavore movement.

Describe and assess the importance of menu development when it comes to product availability and its impact on the environment.

Describe a variety of sustainable practices available to foodservice operators and list how they would be applied to each area of the foodservice operation.

Discuss a variety of simple sustainable practices that will help to control foodservice costs in kitchens and foodservice operations, and show good environmental stewardship.

Demonstrate use of chef's knife in preparing classical cuts to include julienne, batonnet, French fry, brunoise, small, medium and large dice, paysanne, rondelle, oblique, and tourne'.

Demonstrate zesting, and segmenting fruit.

Demonstrate dicing and mincing an onion, garlic and shallots.

Demonstrate the use of a mandolin using various vegetables.

Prepare an example of a spice rub.

Prepare an example of a dried and fresh spice blend.

Utilize a spice blend or herb blend in a culinary preparation.

Assess student's knowledge in herb and spice identification and usage.

Assess these skills through a well-developed rubric

Moist heat methods to include steam, deep and shallow poach, simmer and boil.

Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.

Combination cooking methods to include poêle, stew and braise.

Using all moist, dry and combination cooking methods prepare proteins using chicken, beef, lamb, veal, fish and wild game.

Using all moist, dry and combination cooking methods prepare a variety of rice (pilaf method and risotto method), wild rice, jasmine, and sushi.

Using all moist, dry and combination cooking methods prepare a variety of potato dishes.

Using all moist, dry and combination cooking methods prepare a variety of vegetables dishes.

Using all moist, dry and combination cooking methods prepare a variety of grain dishes.

Moist heat methods to include steam, deep and shallow poach, simmer and boil.

Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.

Combination cooking methods to include poêle stew and braise.

Prepare a classical white and dark chicken, beef/veal stock.

Prepare a classical fish or shellfish stock.

Prepare a vegetable and or game stock.

Prepare a clear soup to include a classical consommé.

Prepare a cream soup using a roux.

Prepare a puree soup.

Prepare a specialty soup.

Prepare each of the five mother sauces to include veloute, espagnole, béchamel, tomato, and butter sauce (to include Hollandaise and beurre blanc).

One compound sauce from each mother sauce.

Use a rubric in assessing the students' skills in preparing the above items.

Prepare, eggs in the following ways: scrambled over-easy, Sunnyside up, poached, and baked (custard or strata).

Prepare a French and American style omelet, and an open-faced omelet (frittata).

Prepare breakfast meats to include ham, sausage and or bacon.

Prepare a batter and make pancakes, waffles and or crepes.

Prepare a custard.

Prepare a breakfast style potato to include one of the following: hash browns, lyonnaise, O'Brien, home fries, or potato pancakes.

Prepare a cereal to include granola, cream of wheat, oatmeal, grits or parfait.

Identify cold soups and sauces used in the Garde Manger area of a foodservice establishment.

Produce several types of cold soups and sauces using a food processor and blender.

Analyze and evaluate the quality of soups and sauces produced in conjunction with the foods served.

Identify the basic types of salads and their uses in the modern menu.

Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis.

Produce mixed green, composed, entree, protein, starch and fruit salad.

Analyze and evaluate the quality of salads and dressings produced

Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations.

Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.

Produce an assortment of both hot and cold varieties of sandwiches.

Assess and evaluate the quality of sandwiches produced.

Explain the history and defining characteristics of a hors d' oeuvre, canapé, and appetizer, as well as give examples of each.

Describe the types of international items that can be used as hors d'oeuvres on a buffet line or as passed canapés.

Produce an assortment of both hot and cold varieties of canapés, hors d'oeuvres, and appetizers.

Assess and evaluate the quality of items produced.

Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing vegetable and/or fruit carvings.

Produce an attractive fruit, cheese and vegetable tray using form and functionality.

Explain the history and technical importance of curing, brining, pickling and smoking in preserving foods to maintain, flavor, quality and sanitation.

Produce various types of pickled, smoked, and cured items that represent the Garde Manager pantry.

Assess and evaluate the quality of items produced.

Define the various types of forcemeats including sausage, pate, terrine and, mousse.

Produce an assortment of sausages using casings and free form.

Produce a variety of pates, mousses and or terrines to include vegetables and proteins.

Utilize different types of binders in the process of making a forcemeat to include aspic, panadà, or other binding agent.

Utilize aspic as a form of garnish or binder in a salad, pate, or canapé

Assess and evaluate the quality of items produced.

Describe, identify, and evaluate the various categories of cheese and include several types and names of cheese associated with each category.

Identify the largest cheese producing areas of the United States and other parts of the world.

Describe how best to use various types of cheese and utilize cheese in a recipe.

Assess and evaluate the quality of items produced.

Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.

Describe the process of making laminated doughs.

Produce an assortment of natural and chemical leavened breads and laminated doughs.

Assess and evaluate the quality of natural and chemical leavened breads and laminated doughs.

Define and describe the various types of pies and tarts and explain the process of making different types of pie crusts, including the mixing methods.

Produce a variety of pies and tarts utilizing different mixing methods and types of fillings.

Assess and evaluate the quality of the finished products produced.

Describe the variety of cookie types and the mixing methods utilized to produce them.

Produce a variety of cookies utilizing various mixing methods.

Assess and evaluate the quality of the cookies produced.

Describe the variety of cake types and the mixing methods utilized to produce them.

Describe the variety of icings and toppings available in and covering various cakes

Prepare a variety of cakes utilizing the various mixing methods and finish each cake with a variety of icings, and toppings.

Demonstrate basic cake decorating skills in icing a cake. e. Assess and evaluate the quality and decorative skills of the finished cakes.

Describe the various types of custards, creams and sauces available in the bakeshop.

Prepare an assortment of custards, creams and sauces used as part of pastry items or to accompany pastry items.

Assess and evaluate the final products when applied to the accompanying pastries.

Define and describe pastry items to include pate choux, meringue, phyllo, and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.

Prepare a variety of pastry items, including eclairs or cream puffs, meringues, phyllo, and batters, as well as fillings, icings, and garnishes.

Assess and evaluate the quality of the finished products to include all of these items.