Foundations of Restaurant Management Culinary Artsassets.pearsonschool.com/correlations/PA_Found...
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A Correlation of
Foundations of Restaurant Management
& Culinary Arts
Levels One & Two, ©2011
To the
Pennsylvania
Culinary Arts Task Grid
and Baking Competency List
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
to the Pennsylvania Culinary Arts Task Grid and Baking Competency List
SE = Student Edition TE = Teacher’s Edition 2
INTRODUCTION
This document demonstrates how Pearson’s Foundations of Restaurant Management & Culinary Arts, Levels One and Two ©2011 aligns to the Pennsylvania Culinary Arts Task Grid and Baking Competency List. Correlation page references are to the Student Edition and Teacher’s Edition. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant Management & Culinary Arts. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience.
• Each Level features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace.
• 21st Century Learning objectives are taught and reinforced throughout the program;
critical thinking and problem solving; communication and collaboration; creativity and innovation; global awareness; and health literacy.
• Curriculum of the ProStart® Program
Certification Students can earn exclusive certificates from the National Restaurant Association that meet Carl Perkins funding requirements. Upon completion of each course, Levels One and Two, students are eligible to take the corresponding exam. Those students that pass will each receive a certificate of recognition from the National Restaurant Association.
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
to the Pennsylvania Culinary Arts Task Grid and Baking Competency List
SE = Student Edition TE = Teacher’s Edition 3
Table of Contents
Pennsylvania Culinary Arts Secondary Competency Task Grid ............................... 4 BAKING AND PASTRY ARTS/BAKER/PASTRY CHEF TASK LIST ............................. 25
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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SE = Student Edition TE = Teacher’s Edition 4
Pennsylvania Culinary Arts Task Grid and Baking Competency List
Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
Pennsylvania Culinary Arts Secondary Competency Task Grid (CIP 12.0508) 000100 FOLLOW SAFETY PROCEDURES 000101 Wear appropriate apparel in the food preparation area.
LEVEL 1 SE/TE: 95-96, 165-166; Related Content: 97-101
000102 Demonstrate safe use of cutting tools. LEVEL 1 SE/TE: 194-197 LEVEL 2 SE/TE: Related Content: 386-387
000103 Demonstrate procedures for safe lifting and carrying of heavy objects.
LEVEL 1 SE/TE: 190-193
000104 Clean and dry wet surfaces caused by spills of liquids on floors and work surfaces.
LEVEL 1 SE/TE: 143, 153, 186-188
000105 List common causes of typical accidents and injuries in the food service industry.
LEVEL 1 SE/TE: 174-183, 184-186, 186-190, 191-193, 194-196, 199-200, 202-205; Related Content: 206-211
000106 Follow appropriate emergency procedures for kitchen and dining room injuries.
LEVEL 1 SE/TE: 199-205
000107 Describe appropriate types and use of fire extinguishers used in the food service area.
LEVEL 1 SE/TE: 176-181; Related Content: 181-183
000108 Pass safety tests for all motor-driven and stationary equipment.
LEVEL 1 SE/TE: Related Content: 155-158, 163-164; Related Content: 278-284, 288-299
000109 Complete safety checklist of general safety procedures to follow in a food preparation area.
LEVEL 1 SE/TE: Chapter Two: Keeping Food Safe: 70-71, 72-93, 94-103, 104-125, 126-134, 135-151; 163-171
000110 Solve problems related to food service safety practices.
LEVEL 1 SE/TE: 104, 105-113, 114-120, 121-123, 124, 125, 126-132, 133-134
000111 Solve problems related to waste disposal and recycling.
LEVEL 2 SE/TE: 600-611
000112 Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
LEVEL 1 SE/TE: 141, 158-162, 164
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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000113 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
LEVEL 1 SE/TE: 137, 161-162, 824
000200 FOLLOW SANITATION PROCEDURES 000201 Demonstrate good personal hygiene and health practices that must be followed in the food service area.
LEVEL 1 SE/TE: 94-100, 101-103
000202 Maintain a clean and sanitary work environment.
LEVEL 1 SE/TE: 135-141, 143, 822
000203 Describe current types of cleaners and sanitizers and their proper use.
LEVEL 1 SE/TE: 137-138
000204 Describe disposal and storage of types of cleaners and sanitizers.
LEVEL 1 SE/TE: 137, 161-162
000205 List rules for storage requirements for caustic cleaning agents.
LEVEL 1 SE/TE: 137
000206 Identify proper waste disposal methods and recycling.
LEVEL 2 SE/TE: 601-611
000207 Develop a cleaning and sanitizing schedule and procedures for sanitizing equipment and facilities.
LEVEL 1 SE/TE: 142, 143; Related Content: 135-141
000208 Demonstrate proper cleaning of painted, stainless steel and wood surfaces.
LEVEL 1 SE/TE: 141-142
000209 Demonstrate precautions to follow when handling blood borne pathogens (ECP).
LEVEL 1 SE/TE: Related Content: 204
000210 List reasons for and signs of food spoilage and contamination.
LEVEL 1 SE/TE: 74-77, 78-85; Related Content: 119-123 LEVEL 2 SE/TE: 366-367
000211 Describe cross-contamination and acceptable procedures to follow when preparing and storing potentially hazardous foods.
LEVEL 1 SE/TE: 77, 105, 112-113, 290, 327, 560, 821 LEVEL 2 SE/TE: 333
000212 Describe symptoms common to food borne illnesses and how these illnesses can be prevented.
LEVEL 1 SE/TE: 74-77, 821 LEVEL 2 SE/TE: Related Content: 44, 765-767
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
000213 Conduct a sanitation self-inspection and explain what must be done to comply with standards.
LEVEL 1 SE/TE: 95-101, 102-103; Related Content: 135-141, 142, 146-147, 163-164
000214 Identify micro-organisms, which are related to food spoilage and food borne illnesses; describe what makes them grow.
LEVEL 1 SE/TE: 74-77, 78-80, 81-85 LEVEL 2 SE/TE: Related Content: 44
000215 Describe appropriate measures for handling insects, rodents and pests.
LEVEL 1 SE/TE: 142-145; 146-147 LEVEL 2 SE/TE: 769-771
000216 Describe the role of regulatory agencies governing sanitation and safety and protecting food safety.
LEVEL 1 SE/TE: 90, 158-162
000217 Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.
LEVEL 1 SE/TE: 126, 127-132, 821
000218 Outline laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
LEVEL 1 SE/TE: 126-132, 133-134
000219 Describe the requirements of a ServSafe certification.
LEVEL 1 SE/TE: 76, 784, 808-809
000300 DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY 000301 Define hospitality and the importance of quality customer service within the hospitality industry.
LEVEL 1 SE/TE: 5-6, 12-13, 618-623, 628
000302 Trace growth and development of the hospitality and tourism industry.
LEVEL 1 SE/TE: 14-31, 32-33
000303 Describe the various cuisines and their relationship to history and cultural development.
LEVEL 1 SE/TE: 14-23, 24-27, 28-31 LEVEL 2 SE/TE: 637-661, 662-673, 674-691, 692-710, 711-724, 725-737, 738-760
000304 Identify career opportunities and the personal traits for a variety of jobs in the industry.
LEVEL 1 SE/TE: 34-35, 46-50, 213-223, 231-233, 263
000305 Identify professional organizations and explain their purposes and benefits to the industry.
LEVEL 1 SE/TE: 218, 489, 784-785
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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000306 Compare and contrast industry trade periodicals and other industry resources.
LEVEL 1 SE/TE: 218, 786
000307 Define hospitality and tourism with examples of current industry philosophies.
LEVEL 1 SE/TE: 5-6, 12-13, 26-31, 53-59
000308 Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
LEVEL 1 SE/TE: Related Content: 34-50
000309 Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
LEVEL 1 SE/TE: 34-50
000400 PURCHASING, RECEIVING AND STORAGE PROCEDURES 000401 Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods.
LEVEL 1 SE/TE: 108-113, 272-273, 341, 557, 584-585; Related Content: 401 LEVEL 2 SE/TE: 10,15,22,109-110,199-200,326-329,339,385 ; Related Content: 165
000402 List and demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods.
LEVEL 1 SE/TE: 108-113, 121-123, 311, 341, 557, 584-585, 704; Related Content: 401 LEVEL 2 SE/TE: 10,15,22,109-110,199-200,326-329,339,385; Related Content: 165
000403 List labeling requirements for food products.
LEVEL 1 SE/TE: 109-110, 355 LEVEL 2 SE/TE: 10
000404 Discuss legal and ethical consideration of purchasing.
LEVEL 1 SE/TE: Related Content: 77, 555-556 LEVEL 2 SE/TE: Related Content: 285-286
000405 Inventory food and non-food items kept on hand.
LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 333-334; Related Content: 335-338, 340
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
000406 Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
LEVEL 1 SE/TE: 111-112, 821 LEVEL 2 SE/TE: 10, 205; Related Content: 110
000407 Describe and complete proper procedures of issue product according to requisition.
This standard falls outside of the program scope and sequence.
000500 DEMONSTRATE SKILL IN GARDE MANGER 000501 Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
LEVEL 1 SE/TE: 135-142, 143-145, 228, 271-273; Related Content: 153-211 (workplace safety) LEVEL 2 SE/TE: 418; Related Content: 415-419
000502 Demonstrate basic garnishes for a variety of foods.
LEVEL 1 SE/TE: 340-341, 567, 831 LEVEL 2 SE/TE: 257-258, 261-274; Related Content: 222, 259-261
000503 Develop fundamental skills in the preparations of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, hors d'ouvres, mousses and gelatins.
LEVEL 1 SE/TE: 369-379, 384, 393-401 LEVEL 2 SE/TE: 42, 44, 53, 55-65, 219-236, 239, 243-248
000504 Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
LEVEL 1 SE/TE: 560, 567-568, 594, 654-655, 657, 659-660 LEVEL 2 SE/TE: 236,558-559; Related Content: 226
000505 Produce decorative pieces to include fruit/vegetable carvings and accompaniments.
LEVEL 1 SE/TE: 558-559, 585-590 LEVEL 2 SE/TE:261-267
000506 Identify and prepare types of hors d'oeuvers, canapés, appetizers, and fancy sandwiches.
LEVEL 2 SE/TE: 54-58
000507 Identify and prepare types of hot and cold sandwiches.
LEVEL 2 SE/TE: 54-59, 62-65; Related Content: 59-61
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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Pennsylvania Culinary Arts Task Grid and Baking Competency List
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000508 Identify types of equipment, hand tool, and utensils used to make sandwiches.
LEVEL 1 SE/TE: Related Content: 280-283 LEVEL 2 SE/TE: 60-61
000509 Wrap and store cold sandwiches. LEVEL 2 SE/TE: 56, 61
000510 Describe the standards of quality for sandwiches.
LEVEL 2 SE/TE: 53-56
000511 Slice, grate, cube and shape cheese. LEVEL 1 SE/TE: Related Content: 275 LEVEL 2 SE/TE: Related Content: 14-17
000600 DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS 000601 Identify and demonstrate use and care of kitchen cutting tools and utensils.
LEVEL 1 SE/TE: 274-284, 288-290 LEVEL 2 SE/TE: 356-357
000602 Carve, cut, slice, and trim all meat, seafood and poultry.
LEVEL 1 SE/TE: Related Content: 277, 290 LEVEL 2 SE/TE: 358, 383-384, 404-406; Related Content: 355, 357-359, 361
000603 Demonstrate classical cuts. LEVEL 1 SE/TE: Related Content: 277 LEVEL 2 SE/TE: 358-360
000604 Slice breads and baked goods. LEVEL 2 SE/TE: Related Content: 61-63
000605 Demonstrate how to sharpen knives. LEVEL 1 SE/TE: 278-279
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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000700 DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT 000701 Identify various types and uses of kitchen equipment.
LEVEL 1 SE/TE: 272, 280-288, 288-295, 296-299
000702 Define and understand general safety requirements and procedures for kitchen equipment.
LEVEL 1 SE/TE: 163-164, 165-167, 174-177, 181-183
000703 Operate and clean a refrigerator. LEVEL 1 SE/TE: Related Content: 273
000704 Operate and clean a floor mixer. LEVEL 1 SE/TE: 288-291
000705 Operate and clean a slicer. LEVEL 1 SE/TE: 290
000706 Operate and clean a food chopper. LEVEL 1 SE/TE: 289
000707 Operate and clean a food grinder. LEVEL 1 SE/TE: 290
000708 Operate and clean a dish washing machine.
LEVEL 1 SE/TE: 140
000709 Operate and clean a vegetable peeler. LEVEL 1 SE/TE: 279-280
000710 Operate and clean a deep fat fryer. LEVEL 1 SE/TE: 293-294
000711 Operate and clean steam cooking equipment.
LEVEL 1 SE/TE: 291-292
000712 Operate and clean a proof cabinet. LEVEL 1 SE/TE: Related Content: 297-298
000713 Operate and clean a tilting brazier. LEVEL 1 SE/TE: Related Content: 285
000714 Operate and clean a steamer or steam kettle.
LEVEL 1 SE/TE: 291-292
000715 Operate and clean a rotisserie. LEVEL 1 SE/TE: Related Content: 293
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000716 Operate and clean a steam table. LEVEL 1 SE/TE: 298
000717 Operate and clean a conventional oven.
LEVEL 1 SE/TE: 294-296
000718 Operate and clean a convection oven. LEVEL 1 SE/TE: 294-296
000719 Operate and clean coffee equipment. LEVEL 1 SE/TE: Related Content: 297-298
000720 Operate and clean a range. LEVEL 1 SE/TE: 293-294
000721 Operate and clean a broiler. LEVEL 1 SE/TE: 292-293
000722 Operate and clean a grill. LEVEL 1 SE/TE: Related Content: 293-294
000723 Operate and clean a griddle. LEVEL 1 SE/TE: 293-294
000724 Clean a work table. LEVEL 1 SE/TE: 136, 143
000725 Operate and clean a food warmer. LEVEL 1 SE/TE: 298
000726 Operate and clean a can opener. LEVEL 1 SE/TE: 281
000727 Operate and clean a blender and an imersion blender.
LEVEL 1 SE/TE: 289
000728 Operate a waste disposal. This standard falls outside of the program scope and sequence.
000729 Operate and clean a combi-oven. LEVEL 1 SE/TE: 295
000730 Operate and prepare items for retail sale.
This standard falls outside of the program scope and sequence.
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
000800 FOLLOW STANDARDIZED RECIPES 000801 Demonstrate how to read and follow a recipe.
LEVEL 1 SE/TE: 245-246
000802 Prepare standardized recipes for menu production.
LEVEL 1 SE/TE: 245-246
000803 Reduce and increase a recipe. LEVEL 1 SE/TE: 247-250
000804 Describe components of the recipes such as yield time and nutrition fact.
LEVEL 1 SE/TE: 245 LEVEL 2 SE/TE: Related Content: 80-97
000900 DEMONSTRATE KNOWLEDGE OF NUTRITION 000901 List food groups and recommended servings in the current USDA Food Guide Pyramid.
LEVEL 1 SE/TE: 245-351 LEVEL 2 SE/TE: Related Content: 80-97
000902 Discuss dietary guidelines and recommended dietary allowances.
LEVEL 1 SE/TE: 348-353 LEVEL 2 SE/TE: 99-101; Related Content: 80-104
000903 Interpret food labels in terms of the portion size, ingredients, and nutritional value.
LEVEL 1 SE/TE: 354-357
000904 Describe primary functions and major food sources of major nutrients.
LEVEL 1 SE/TE: 347-350 LEVEL 2 SE/TE: 83-97
000905 Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.).
LEVEL 1 SE/TE: 347-348, 557 LEVEL 2 SE/TE: 100
000906 List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each group.
LEVEL 1 SE/TE: 351-354
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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000907 Discuss the new dietary guidelines and adapt recipes.
LEVEL 1 SE/TE: 349-353
000908 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
LEVEL 1 SE/TE: 311-313, 314-316 LEVEL 2 SE/TE: 109-116; Related Content: 117-125
000909 Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious dietary laws.
LEVEL 1 SE/TE: 345-350, 351-356, 357-358
001000 PREPARE BREAKFAST FOODS 001001 Select common breakfast foods. LEVEL 2
SE/TE: 39-49
001002 List, in order, steps to follow when preparing to serve breakfast.
LEVEL 2 SE/TE: 39-49
001003 List several common breakfast condiments.
LEVEL 2 SE/TE: 48
001004 Prepare various egg cookery methods. LEVEL 1 SE/TE: 313-315 LEVEL 2 SE/TE: 22-33; Related Content: 17-35
001005 Prepare a variety of omelets. LEVEL 2 SE/TE: 30-32
001006 Prepare breakfast potatoes. LEVEL 2 SE/TE: Related Content: 42-43
001007 Prepare breakfast meats. LEVEL 2 SE/TE: 41-42
001008 Prepare and cook pancakes, griddle cakes and waffles.
LEVEL 2 SE/TE: 39-40
001009 Prepare hot breakfast cereals. LEVEL 2 SE/TE: 43
001010 Prepare crepes. LEVEL 2 SE/TE: 40
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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001011 Prepare “Egg Beaters.” LEVEL 2 SE/TE: Related Content: 20
001012 Prepare and cook fritters. This standard falls outside of the program scope and sequence.
001100 DEMONSTRATE KNOWLEDGE OF BEVERAGES 001101 Match terms related to beverages with their correct definitions.
LEVEL 2 SE/TE: 45-49
001102 List the standards of quality for coffee. LEVEL 2 SE/TE: 45-46
001103 Select factors affecting tea and coffee quality.
LEVEL 2 SE/TE: 45-46
001104 Reconstitute powdered and frozen beverages.
LEVEL 2 SE/TE: Related Content: 47
001105 List other common beverages. LEVEL 1 SE/TE: 565 LEVEL 2 SE/TE: 96-97,154, 293-294
001200 PREPARE VEGETABLES AND FRUITS 001201 Identify and prepare market forms of vegetables and fruits. 001202 Prepare vegetables by boiling, simmering, steaming, baking, sautéing and blanching.
LEVEL 1 SE/TE: 581, 590-600 LEVEL 2 SE/TE: 116, 121; Related Content: 114-115
001203 List the factors to consider when preparing vegetables and fruits.
LEVEL 1 SE/TE: 558-560, 581 LEVEL 2 SE/TE: 114-116
001204 Explain and describe the standards of quality for cooked vegetables.
LEVEL 1 SE/TE: 590, 600, 603
001205 Prepare various vegetables using different techniques.
LEVEL 1 SE/TE: 581, 590-600 LEVEL 2 SE/TE: 114-116, 121
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001206 Prepare various market forms of vegetables.
LEVEL 1 SE/TE: 585-590 LEVEL 2 SE/TE: Related Content: 126-129
001207 Prepare different forms of potatoes. LEVEL 1 SE/TE: 678-680, 683-689 LEVEL 2 SE/TE: 42-43
001300 PREPARE PASTA AND RICE 001301 Identify and prepare market forms of pasta and rice.
LEVEL 1 SE/TE: 700-704, 705-708, 712-713
001302 List the standards of quality for receiving pasta and rice.
LEVEL 1 SE/TE: 701-704, 712-713
001303 List the factors to consider when preparing pasta and rice.
LEVEL 1 SE/TE: 705-708, 715-718, 719-720
001304 Identify methods of preparing pasta and rice.
LEVEL 1 SE/TE: 705-708, 715-718, 719-720
001305 List the standards of quality for cooked pasta and rice.
LEVEL 1 SE/TE: 705-708, 715-718, 719-720
001306 Prepare and service pasta using various methods of cooking.
LEVEL 1 SE/TE: 715-718
001307 Prepare and service rice using various methods of cooking.
LEVEL 1 SE/TE: 705-708
001400 PREPARE CHEESE 001401 Identify the two main classes of cheese.
LEVEL 2 SE/TE: 14-17
001402 Select common cheese textures. LEVEL 2 SE/TE: 16
001403 Properly handle cheese. LEVEL 2 SE/TE: 17
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001404 Identify foods using cheese as main ingredient.
LEVEL 1 SE/TE: 384 LEVEL 2 SE/TE: 538
001405 Define the principals of cheese cookery.
LEVEL 1 SE/TE: Related Content: 384
001406 Prepare cheese dressings. LEVEL 2 SE/TE: 247, Related Content, 177
001407 Prepare a cheese platter. LEVEL 2 SE/TE: 15, 16, 17
001408 Prepare cheese spreads and fillings. LEVEL 2 SE/TE: Related Content: 538
001500 PREPARE SALADS, FRUITS, AND SALAD DRESSINGS 001501 Identify and prepare types of salads. LEVEL 2
SE/TE: 219, 224-233 Related Content: 233-236
001502 Identify basic parts of a salad. LEVEL 2 SE/TE: 220-223; Related Content: 233-236
001503 Prepare and store salad greens. LEVEL 2 SE/TE: 236-240
001504 Prepare a variety of protein salads. LEVEL 2 SE/TE: Related Content, 224, 225
001505 Demonstrate methods of serving salads.
LEVEL 2 SE/TE: 233-236
001506 Prepare various types of dressings, temporary, permanent and cooked.
LEVEL 2 SE/TE: 246-247, 250; Related Content: 243-251
001507 Peel, cut and zest fruits and vegetables.
LEVEL 1 SE/TE: 558-560, 585-590
001508 Set-up/maintain/breakdown salad bars properly.
LEVEL 2 SE/TE: Related Content, 236, 237, 238, 239
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001600 PROPERLY ADD SEASONINGS TO FOODS 001601 List market forms in which herbs, spices and seasonings may be available.
LEVEL 1 SE/TE: 307-311
001602 Analyze the quality of spices & flavorings.
LEVEL 1 SE/TE: 307-311
001603 Explain techniques for seasoning uncooked foods.
LEVEL 1 SE/TE: 313
001604 Use and identify seasonings, herbs and condiments.
LEVEL 1 SE/TE: 307-313
001605 Test foods for proper seasoning by taste, smell, texture, and sight.
LEVEL 1 SE/TE: Related Content: 307-313
001700 PREPARE STOCKS, SOUPS AND SAUCES 001701 Identify and prepare a variety of stocks.
LEVEL 1 SE/TE: 369-374 LEVEL 2 SE/TE: 118-119
001702 Identify and prepare a variety of mother and small sauces.
LEVEL 1 SE/TE: 382-391 LEVEL 2 SE/TE: 118-119
001703 Identify types of soups and the ways to serve them.
LEVEL 1 SE/TE: 393-403 LEVEL 2 SE/TE: 118-119, 271-272
001704 Identify the purpose of sauces and gravies.
LEVEL 1 SE/TE: 382-391 LEVEL 2 SE/TE: 118-119; Related Content: 271-272
001705 Identify and prepare thickening agents for sauces.
LEVEL 1 SE/TE: 385 LEVEL 2 SE/TE: 118-119
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001706 Demonstrate knowledge of standards of quality for stocks, soups, and sauces.
LEVEL 1 SE/TE: 406-409 LEVEL 2 SE/TE: 118-119; Related Content: 271-272
001707 Identify and prepare a variety of soups.
LEVEL 1 SE/TE: 394-401,407-409 LEVEL 2 SE/TE: 271-272, 640, 689
001800 PREPARE INTERNATIONAL CUISINE 001801 Identify and prepare a variety of ethnic cuisines.
LEVEL 1 SE/TE: 348 LEVEL 2 SE/TE: 666, 690-691, 707, 714, 728, 742, 757-760; Related Content: 655-659, 662-671, 674-683, 695-750
001900 IDENTIFY PREPARE AND COOK MEATS 001901 Identify primal, sub-primal and retail cuts and their sources.
LEVEL 2 SE/TE: 355-357 Related Content: 352-354, 358
001902 Prepare beef, veal, pork and lamb. LEVEL 2 SE/TE:368-374 Related Content: 362-363
001903 Identify factors affecting the cooking of beef, veal, pork and lamb.
LEVEL 2 SE/TE: 368-374 Related Content: 364
001904 Cook meat using all dry and moist heat cooking methods.
LEVEL 2 SE/TE: 368-371
001905 Demonstrate methods for checking degrees of doneness.
LEVEL 2 SE/TE: 372-373
002000 PREPARE POULTRY 002001 Identify types of poultry and their market forms.
LEVEL 2 SE/TE: 379-381 Related Content: 381-387
002002 Cook poultry using all dry and moist heat cooking methods.
LEVEL 2 SE/TE: 387-391
002003 Demonstrate poultry fabrication. LEVEL 2 SE/TE: Related Content: 386-387
Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
002004 Prepare stuffing. LEVEL 2 SE/TE: Related Content: 390-391
002100 PREPARE SEAFOOD 002101 Identify types of seafood and their market forms.
LEVEL 2 SE/TE: 395-398
002102 Purchase and store shellfish. LEVEL 1 SE/TE: 110 LEVEL 2 SE/TE: 398-404
002103 Cook seafood using all dry and moist heat cooking methods.
LEVEL 2 SE/TE: 407-409
002104 Demonstrate seafood fabrication. LEVEL 2 SE/TE: 401-402 Related Content: 404-406
002200 DEMONSTRATE SKILL IN BASIC BAKING PRACTICES 002201 Define vocabulary terms used in baking.
LEVEL 2 SE/TE: 504-508, 514-516, 524-528, 533, 535-537, 539, 544, 546-547, 552-558
002202 Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.
LEVEL 1 SE/TE: 280-288, 288-291
002203 List and describe the factors influencing the quality of baked products.
LEVEL 2 SE/TE: 534, 536
002204 Produce a variety of types of cookies. LEVEL 2 SE/TE: 539
002205 Identify ingredients used in baking.
LEVEL 2 SE/TE: 504-507
002206 Describe properties and list function of various ingredients.
LEVEL 2 SE/TE: 505-507; Related Content: 504
002207 Identify and prepare a variety of quick breads.
LEVEL 2 SE/TE: 524-526
002208 Identify and prepare a variety of types of pies and tarts.
LEVEL 2 SE/TE: 569; Related Content: 533-537
002209 Identify and prepare a variety of fillings and toppings for pastries and baked goods.
LEVEL 2 SE/TE: 526, 527; Related Content: 526-527
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002210 Identify and prepare crusty, soft and specialty yeast products.
LEVEL 2 SE/TE: 567
002211 Match bread ingredients with their functions.
LEVEL 2 SE/TE: 504-507
002212 List several common types of quick breads.
LEVEL 2 SE/TE: 524-526
002213 Identify and prepare shapes of yeast or dinner rolls.
LEVEL 2 SE/TE: Related Content: 514-520
002214 List, in order, proper steps for using and preparing yeast dough.
LEVEL 2 SE/TE: 517-519
002215 Identify, prepare and evaluate plain muffins.
LEVEL 2 SE/TE: Related Content: 525-526
002216 Identify, prepare and evaluate baking powder biscuits.
LEVEL 2 SE/TE: Related Content: 506, 508, 509
002217 Identify, prepare and evaluate corn bread.
This standard falls outside of the program scope and sequence.
002218 Identify, prepare and evaluate cake doughnuts.
LEVEL 2 SE/TE: Related Content: 524, 525
002219 Identify, prepare and evaluate white bread.
LEVEL 2 SE/TE: Related Content: 514-526
002220 Identify, prepare and evaluate plain yeast rolls.
LEVEL 2 SE/TE: Related Content: 514-520
002221 Identify, prepare and evaluate basic sweet rolls.
LEVEL 2 SE/TE: Related Content: 506, 508, 509
002222 Identify, prepare and evaluate standards of quality for cakes.
LEVEL 2 SE/TE: Related Content: 524-529
002223 Identify, prepare and evaluate various types of cakes.
LEVEL 2 SE/TE: Related Content: 524-529
002224 Describe standards of quality for icing. LEVEL 2 SE/TE: 526-527
002225 Identify, prepare, apply and evaluate various types of icings.
LEVEL 2 SE/TE: 526-527
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002226 Identify, prepare and evaluate various types of cookies and bar cookies.
LEVEL 2 SE/TE: 538-539; Related Content: 536
002227 Define quality standards for preparing pie shells.
LEVEL 2 SE/TE: 534; Related Content: 533-536
002228 Describe common ways to “top” pies. LEVEL 2 SE/TE: Related Content: 533-536
002229 Discuss and demonstrate the procedure for preparing puff pastry.
LEVEL 2 SE/TE: Related Content: 536-537
002230 Prepare and evaluate pie shells and various types of pie fillings.
LEVEL 2 SE/TE: 533-536
002231 Prepare and evaluate pate a choux. LEVEL 2 SE/TE: 537
002232 Identify, prepare and evaluate a variety of custards and puddings.
LEVEL 2 SE/TE: 528-529
002233 Identify, prepare and evaluate a variety of frozen desserts.
LEVEL 2 SE/TE: 552-554
002300 PLAN AND COST MENUS 002301 Plan and design a menu based upon customer and management needs.
LEVEL 2 SE/TE: 177-179, 468-492; Related Content: 181
002302 List the methods to use for giving variety to a menu.
LEVEL 2 SE/TE: 470-474, 476-482; Related Content: 468-492
002303 List the reasons for costing recipes. LEVEL 1 SE/TE: 258-259 LEVEL 2 SE/TE: Related Content: 146-151, 170-174, 286-290
002304 Supervise and direct food production. LEVEL 2 SE/TE: Related Content: 313-315, 333
002305 Perform labor and payroll duties. LEVEL 1 SE/TE: Related Content: 337 LEVEL 2 SE/TE: Related Content: 184-189
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002306 Prepare, produce, and serve a complete meal based upon the menu.
This standard falls outside of the program scope and sequence.
002400 PERFORM INSTITUTIONAL FOOD SERVICE PROCEDURES 002401 Identify and demonstrate proper use and care of smallwares.
LEVEL 1 SE/TE: 280-283 LEVEL 2 SE/TE: Related Content: 295
002402 Set up, operate, and clean a dish room during restaurant service.
LEVEL 1 SE/TE: 135-136, 137-141, 143
002403 Set up, operate, and clean various prep stations in the restaurant kitchen.
LEVEL 1 SE/TE: 135-142
002404 Demonstrate opening and closing procedures for “back of-the- house” operations.
This standard falls outside of the program scope and sequence.
002405 Perform duties as a cook. LEVEL 1 SE/TE: 48-49, 228
002406 Perform duties as a cook’s helper. LEVEL 1 SE/TE: 48-49, 228; Related Content: 791
002407 Perform duties as an expediter. LEVEL 1 SE/TE: Related Content: 47, 228
002408 Perform duties as a dessert person. LEVEL 1 SE/TE: Related Content: 228 LEVEL 2 SE/TE: Related Content: 502-503
002409 Perform duties as a line server and beverage person.
LEVEL 1 SE/TE: 48-49, 665
002500 PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS 002501 Identify and describe various types of service used in restaurants.
LEVEL 1 SE/TE: 652-655
002502 Perform the basic duties of a wait person.
LEVEL 1 SE/TE: 47-49, 229
002503 Perform duties of a host/hostess. LEVEL 1 SE/TE: 48, 632, 790
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
002504 Perform duties of a beverage person. LEVEL 1 SE/TE: Related Content: 226
002505 Perform duties as a cashier. LEVEL 1 SE/TE: 640-641, 790
002506 Perform duties of a salad bar attendant.
This standard falls outside of the program scope and sequence.
002507 Perform duties of a bus person. LEVEL 1 SE/TE: 47, 661, 791, 847
002508 Reconcile the cash register at the end of the day.
LEVEL 1 SE/TE: Related Content: 640-641
002509 Perform sidework duties. This standard falls outside of the program scope and sequence.
002510 Perform duties of a food runner. LEVEL 1 SE/TE: 661, 848
002511 Fill containers with ice, and pour liquids.
LEVEL 2 SE/TE: Related Content: 579, 582
002512 Serve on a serving line. LEVEL 1 SE/TE: Related Content: 45, 49
002513 Make basic napkin folds. LEVEL 1 SE/TE: Related Content: 653
002514 Perform cash register operations. LEVEL 1 SE/TE: 640-641
002515 Resolve cash balances. LEVEL 1 SE/TE: Related Content: 640-641
002516 Keep and maintain records. LEVEL 1 SE/TE: Related Content: 537
002517 Set up serve area. LEVEL 1 SE/TE: 652-657, 658-660
002518 Greet guests. LEVEL 1 SE/TE: 632
002519 Take an order. LEVEL 1 SE/TE: 633
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002520 Handle a complement and complaint. LEVEL 1 SE/TE: 642-647
002521 Refer a complement and complaint to the manager.
LEVEL 1 SE/TE: 642-647
002600 PERFORM DINING ROOM SERVICE 002601 Describe the rules and responsibilities of personnel for dining service.
LEVEL 1 SE/TE: 228-229, 617-621, 624, 661
002602 Demonstrate the general rules of table settings and service.
LEVEL 1 SE/TE: 652-657
002603 Describe the various types of service delivery, such as quick service, cafeteria, buffet, and table service.
LEVEL 1 SE/TE: 7-10, 35-46
002604 Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
LEVEL 1 SE/TE: 636-637
002605 Explain inter-relationships and work flow between dining room and kitchen operations.
LEVEL 1 SE/TE: 661; Related Content: 414-415
002606 Develop an awareness of special customer needs including dietary needs and food allergies as it relates to the menu.
LEVEL 1 SE/TE: 86-88, 200, 355, 621-625, 632, 821
002607 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
LEVEL 1 SE/TE: 621-625, 644-649
002608 Discuss various procedures for processing guest checks.
LEVEL 1 SE/TE: 640-641
002609 Close a dining room for the day. This standard falls outside of the program scope and sequence.
002700 DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER 002701 Perform care and handling of computer hardware and software.
LEVEL 1 SE/TE: 62, 532, 635 LEVEL 2 SE/TE: Related Content: 296
002702 Demonstrate proper use of industry standard software, including P.O.S systems.
LEVEL 1 SE/TE: 532, 635 LEVEL 2 SE/TE: Related Content: 153, 296
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002703 Demonstrate use of industry computer accessories and peripherals including scanners, touch screens and printers.
LEVEL 2 SE/TE: Related Content: 153, 296
002704 Demonstrate use of current industry communication and research technology, including e-mail usage and hand-held equipment.
LEVEL 1 SE/TE: 62, 532, 635 LEVEL 2 SE/TE: Related Content: 296
BAKING AND PASTRY ARTS/BAKER/PASTRY CHEF TASK LIST (CIP 12.0501) 100 Introduction to the Hospitality and Baking Industry 101 Define hospitality and the importance of quality customer service within the baking and pastry industry
LEVEL 1 SE/TE: 5-6, 12-13, 618-628
102 Discuss the growth and development of the baking and pastry industry.
LEVEL 2 SE/TE: Related Content: 309
103 Describe various cuisines and their relationship to history and cultural development.
LEVEL 1 SE/TE:14-23, 24-27, 28-31 LEVEL 2 SE/TE: 635-754
104 Outline the structure and functional areas in various organizations. (retail/wholesale/baking and distribution).
LEVEL 2 SE/TE: 290-292
105 Identify career opportunities and the personal traits for a variety of jobs in the baking industry.
LEVEL 2 SE/TE: Related Content: 502-503
106 Identify professional organizations and industry trade periodicals and explain their purposes and benefits to the industry.
LEVEL 1 SE/TE: 218, 489, 784-785
107 Describe industry trends and anticipate the future of the industry.
LEVEL 1 SE/TE: 34-46, 46-50
200 Sanitation and Safety 201 Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth, symptoms & prevention.
LEVEL 1 SE/TE: 74-77, 81-82, 84, 812-813 LEVEL 2 SE/TE: Related Content: 765-767
202 Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
LEVEL 1 SE/TE: 77, 105, 112-113, 290, 327, 560, 821 LEVEL 2 SE/TE: 332-333, 386-387
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Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011
203 Demonstrate proper hygiene, health habits, and industry standard apparel.
LEVEL 1 SE/TE: 77, 94-100
204 Outline the requirements for proper receiving and storage of raw and prepared foods, reasons for, and signs of food spoilage and contamination (i.e. FIFO)
LEVEL 1 SE/TE: 108-113, 121-123, 272-273, 311, 341, 557, 584 LEVEL 2 SE/TE: 10, 22, 366-367, 385, 398, 402-403
205 Explain the difference between cleaning, sanitizing, and the proper use of chemicals.
LEVEL 1 SE/TE: 135-142, 161-162
206 Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.
LEVEL 1 SE/TE: 84-85, 135-141, 142-143
207 Identify methods of waste disposal, recycling, and sustainability.
LEVEL 2 SE/TE: 574-575, 605-611, 614-628; Related Content: 572-582, 601-604
208 Describe appropriate measures for the control of insects, rodents and pests.
LEVEL 1 SE/TE: 142-145, 815-817 LEVEL 2 SE/TE: Related Content: 769-771
209 Recognize sanitary, safety design, and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
LEVEL 1 SE/TE: 157-159, 161-162
210 Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.
LEVEL 1 SE/TE: 161-162, 824
211 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
LEVEL 1 SE/TE: Related Content: 89-91, 135-143
212 Identify the critical control points and the Temperature Danger Zone during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
LEVEL 1 SE/TE: 126, 127-132
213 List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program and emergency policies.
LEVEL 1 SE/TE: 157,163-164, 174-175
214 Identify appropriate types, uses, and location of fire extinguishers in the foodservice area.
LEVEL 1 SE/TE: 175-183
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215 Describe the role of regulatory agencies governing sanitation and food safety.
LEVEL 1 SE/TE: 158-162
216 Demonstrate the knowledge of industry sanitation through certification (i.e. ServSafe).
LEVEL 1 SE/TE: 76
300 Business and Math Skills 301 Perform basic math functions using the baker’s percentage (%) and friction factor.
LEVEL 1 SE/TE: Related Content: 238-241 LEVEL 2 SE/TE: 508-509
302 Calculate labor cost. LEVEL 2 SE/TE: Related Content: 184-193, 146-151
303 Calculate the cost of recipes / formulas including: As Purchased, Edible Portion, and factors affecting yield percentage.
LEVEL 1 SE/TE: 254-259 LEVEL 2 SE/TE: 169-173
304 Calculate the selling price of bakery items.
LEVEL 1 SE/TE: 258
305 Complete a sales transaction using related industry standards including cash handling and current technology (i.e. guest checks, computers, calculators, etc.).
LEVEL 1 SE/TE: 633, 640-641
306 Perform basic math functions using decimal, percentages, fractions, conversions and measurements as related to the baking and pastry industry.
LEVEL 1 SE/TE: 238-244, 245-254 LEVEL 2 SE/TE: Related Content: 508-509
307 Perform equivalent measures associated with weight and volume including metric and English units.
LEVEL 1 SE/TE: 249-254 LEVEL 2 SE/TE: Related Content: 508-509
400 Baking Preparation 400 Define baking terms. LEVEL 1
SE/TE: Related Content: 226, 793 LEVEL 2 SE/TE: 504-509, 514-519, 524-528, 533, 535-537, 539, 544, 546-547
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401 Identify ingredients used in baking, describe their properties, and list the functions of various ingredients (including but not limited to: flours, sugars, fats, egg products, and dairy).
LEVEL 1 SE/TE: 250, 701-704 LEVEL 2 SE/TE: 8-9, 11, 20, 505, 506; Related Content: 504, 527
402 Demonstrate knife skills and classic cuts while practicing safety techniques.
LEVEL 1 SE/TE: 274-280
403 Identify equipment and hand tools used in baking and discuss proper use and care.
LEVEL 1 SE/TE: 280-284 LEVEL 2 SE/TE: Related Content: 528, 535
404 Describe and utilize various baking mixing methods and make-up techniques.
LEVEL 1 SE/TE: 288-291
405 Prepare and fill a pastry bag and utilize a variety of tips to demonstrate proper use (i.e. cake decorating and pastry products).
LEVEL 1 SE/TE: 282, 834
406 Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.
LEVEL 1 SE/TE: 273-280
407 Read and follow a standard recipe/formula.
LEVEL 1 SE/TE: 234, 245-246
408 Identify a variety of cooking methods (i.e. Baking, frying, deep frying, boiling, blanching, poaching and steaming).
LEVEL 1 SE/TE: 321-330, 331-334, 335-339
409 Identify and use herbs, spices, and flavor extracts.
LEVEL 1 SE/TE: 307-311
410 Demonstrate food presentation techniques.
LEVEL 1 SE/TE: 663-665, 667-668
411 Write written food requisitions for production requirements.
LEVEL 1 SE/TE: Related Content: 532
500 Baking Fundamentals 501 Demonstrate proper scaling and measurement techniques used in baking.
LEVEL 1 SE/TE: Related Content: 252, 283-284, 824-825
502 Identify and prepare various yeast products (i.e. hard and soft breads and rolls).
LEVEL 2 SE/TE: 515,518; Related Content: 514-521
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503 Identify and prepare various enriched yeast dough products including laminated dough, and sweet dough.
LEVEL 2 SE/TE: 514-516; 517-521
504 Identify and prepare various quick-breads.
LEVEL 2 SE/TE: 524-526
505 Identify and prepare various pies and tarts.
LEVEL 1 SE/TE: 566-567 LEVEL 2 SE/TE: Related Content: 533-536
506 Identify and prepare various cookies. LEVEL 2 SE/TE: 538-539
507 Identify and prepare various creams, mousses, custards, and related sauces.
LEVEL 1 SE/TE: 564-566 LEVEL 2 SE/TE: 554- 557; Related Content: 559-560
508 Identify and prepare various cakes. LEVEL 2 SE/TE: 524-526; 528-529
509 Identify and prepare various icings and glazes.
LEVEL 2 SE/TE: 526-527
510 Perform various cake decorating techniques.
LEVEL 2 SE/TE: Related Content: 527
511 Identify and practice cake decorating techniques including: royal icing, rolled fondant, gum paste, air brush designs and discuss edible images.
LEVEL 2 SE/TE: Related Content: 527
512 Discuss the applicability of convenience, value added, further processed or par-baked food items.
This standard falls outside of the program scope and sequence.
513 Prepare various fillings and toppings for pastries and baked goods.
LEVEL 1 SE/TE: 564-566 LEVEL 2 SE/TE: Related Content: 536-537, 554-557
514 Prepare pastry element products from pate choux, phyllo, puff pastry, and crepes.
LEVEL 2 SE/TE: 536-537
515 Identify and prepare French, Italian, and Swiss meringues.
This standard falls outside of the program scope and sequence.
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516 Identify and prepare doughnuts. This standard falls outside of the program scope and sequence.
517 Identify and prepare various frozen desserts.
LEVEL 2 SE/TE: 552-554
518 Identify and prepare a variety of breakfast sandwiches.
LEVEL 2 SE/TE: 42; Related Content: 39-41, 44, 53-65
519 Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.
This standard falls outside of the program scope and sequence.
600 Purchasing, Receiving, Inventory and Storage 601 List factors that affect food prices and quality, which may include market fluctuation and product cost.
LEVEL 1 SE/TE: Related Content: 258-259 LEVEL 2 SE/TE: 164-168; Related Content: 147-151, 168-181, 314-315, 336
602 Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, online, etc.).
LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 300-302, 316-317
603 Identify regulations for inspecting and grading of bakery ingredients (i.e. flour, sugar, eggs, dairy products, and fruits).
LEVEL 1 SE/TE: 89-90 LEVEL 2 SE/TE:10-11, 17-20
604 Identify various inventory systems including perpetual and physical inventories and requisition systems for controlling costs (i.e. Computerized systems).
LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 333-334; Related Content: 296
700 NUTRITION 701 List food groups and recommended servings in USDA Food Guide Charts.
LEVEL 1 SE/TE: 345-351 LEVEL 2 SE/TE: Related Content: 83-95, 100-101
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702 Discuss dietary guidelines and recommended dietary allowances for a nutritious diet.
LEVEL 1 SE/TE: 348-354 LEVEL 2 SE/TE: 99-101; Related Content: 80-93
703 Define energy nutrients and non-energy nutrients and how they are metabolized by the human body.
LEVEL 1 SE/TE: Related Content: 348-353 LEVEL 2 SE/TE: 84-89, 92-93
704 Calculate your individual dietary intakes by using the RDA dietary guidelines.
LEVEL 1 SE/TE: 351-353 LEVEL 2 SE/TE: Related Content: 100-101
705 Describe the path nutrients take through the human digestive system.
LEVEL 2 SE/TE: 98
706 Interpret food labels in terms of the portion size, ingredients, nutritional value, and nutritional claims.
LEVEL 1 SE/TE: 355-359
707 Describe the six classes of nutrients (carbohydrates, fats / lipids, protein, vitamins, minerals and water).
LEVEL 1 SE/TE: Related Content: 349-350 LEVEL 2 SE/TE: 83-97
708 Discuss the functions, sources, and effects of the six classes of nutrients on a healthy lifestyle.
LEVEL 1 SE/TE: Related Content: 349-350 LEVEL 2 SE/TE: 83-100
709 Discuss various diets and health concerns related to: alternative dieting, vegetarianism, poor nutrition and food allergies.
LEVEL 1 SE/TE: 347-348, 557 LEVEL 2 SE/TE: 100-105
710 Compare lifestyle choices (i.e. alcohol, drugs, stress, etc.) that affect our body and how those choices affect the nutrients we consume.
LEVEL 1 SE/TE: Related Content: 357-358
711 Apply principles of nutrition and nutrient preservation while preparing bakery goods and menu items.
LEVEL 2 SE/TE: 117-118, 122, 124-125; Related Content: 111, 115
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712 Identify vitamins and minerals as they relate to supplement deficiency / toxicity, maintaining good health, and disease prevention.
LEVEL 1 SE/TE: Related Content: 355-356 LEVEL 2 SE/TE: Related Content: 94-95
713 Recognize weight control, diseases affiliated with weight; assess body weight, and types of treatment for these diseases.
LEVEL 1 SE/TE: 357-358 LEVEL 2 SE/TE: Related Content: 101
714 Distinguish between beneficial additives and additives that can cause health concerns.
LEVEL 2 SE/TE: 98-99
715 Describe the relationship between nutrition, physical activities, fitness, and nutrients required for athletic performance.
LEVEL 1 SE/TE: Related Content: 357-358
716 Describe the impact of nutrition during different life stages, i.e. pregnancy, infant and early childhood, adulthood, senior citizens, etc.
This standard falls outside of the program scope and sequence.
800 BAKING PLANNING 801 List basic production planning principles.
This standard falls outside of the program scope and sequence.
802 Create menu item descriptions for bakery goods.
This standard falls outside of the program scope and sequence.
803 Develop an understanding of basic baking facilities planning and layout principles.
This standard falls outside of the program scope and sequence.
804 Describe the importance of proper planning and time management to the overall operation of the baking facility.
This standard falls outside of the program scope and sequence.
805 Identify methods of promoting baked goods, display techniques, and seasonal merchandising.
This standard falls outside of the program scope and sequence.
900 HUMAN RELATIONS SKILLS 901 Practice working as a member of a diverse team as it relates to the baking industry.
LEVEL 1 SE/TE: Related Content: 447-448, 464-469, 843
902 Demonstrate professionalism and a strong work ethic as it relates to the baking industry.
LEVEL 1 SE/TE: Related Content: 489-492
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903 Prepare employment applications, practice interviewing skills and use effective communication.
LEVEL 1 SE/TE: 500-502, 761-773 LEVEL 2 SE/TE: Related Content: 773-780
904 Create a career portfolio including: cover letter, resume, and samples of best work.
LEVEL 1 SE/TE: 739-747 LEVEL 2 SE/TE: 773-780
905 Identify the benefits of a positive work environment by motivating employees, reducing stress and resolving conflict.
LEVEL 1 SE/TE: 478-479, 482-488
906 Demonstrate information technology communications (i.e. emails, internet searches, e- letters, social networking, etc.).
LEVEL 1 SE/TE: 532, 635 LEVEL 2 SE/TE: Related Content: 296, 457
907 Identify the baker’s role in decision making, problem solving, and delegation of duties.
LEVEL 2 SE/TE: Related Content: 501
908 Identify current federal and state employment laws (i.e. Equal Opportunity, Harassment, Affirmative Action, Wage and Hour, etc.).
LEVEL 1 SE/TE: 470-471, 504, 843