Business Driven Information Systems 2e Business Driven Information Systems 2e
HI FRMCA 2e Correlation L1 Culinary I sw · Management & Culinary Arts ... • 21st Century...
Transcript of HI FRMCA 2e Correlation L1 Culinary I sw · Management & Culinary Arts ... • 21st Century...
ACorrelationof
FoundationsofRestaurantManagement&CulinaryArts,
SecondEditionLevel1©2018
TotheHawaiiDepartmentofEducationCareerandTechnicalEducation
CareerPathway:PublicandHumanServicesCulinaryI
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 2
INTRODUCTION
ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetstheHawaiiDepartmentofEducationPublicandHumanServicesCTECareerPathwaystandardsforCulinaryI(lastmodifiedOctober31,2012).CorrelationpagereferencesaretotheStudentEditionandarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.
• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.
• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.
• CurriculumoftheProStart®Program
CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 3
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC1.0Assesstheimpactoftheinter-relationshipbetweentheculinaryandhospitalityindustriestocapitalizeonsustainableandgrowthopportunities.
Culinary&HospitalityIndustries
PLC1.1Compareandcontrasttheimpactoftheculinaryandhospitalityindustriesfortheirroleinthecommunity.
• Definetheroleoftheculinaryindustryinthelocalandtouristcommunity.
SE:8–12,21(summary)
• Definetheroleofthehospitalityindustryinthelocalandtouristcommunity.
SE:13–16,21(summary)
• Analyzetheimpactoftheinter-relationshipoftheculinaryandhospitalityindustriesinsustainingandgrowingopportunitiesinthelocalandtouristcommunity.
SE:n/a
HawaiianCultureValues
PLC1.2Analyzetheimpactof“HawaiianCultureValues”forsustainingandgrowingtheculinaryandhospitalityindustrysuchas
§ SpiritofAloha§ Spiritof‘ohana§ Ho’okipa(hosting)§ Localcuisines
SE:n/a
PLC2.0Analyzetheimpactofchangesinfoodproductionandconsumptionontheevolutionoftheculinaryindustry.
FoodProduction
PLC2.1Analyzetheimpactoffoodproductionchangesontheavailabilityoffoodsourcesintheculinaryindustry.
• Analyzemajorchangesinfoodproductionfortheirimpactontheculinaryindustry.o Examinetheevolutionofgrowingand
harvestingpracticesoncrops,fishandanimalfoodsourcesfortheirimpactontheculinaryindustry.
SE:14,325(activity5)
o Examinetheimpactoftechnologicalchangesontheavailabilityoffoodsourcesfortheculinaryindustry.
§ Coolingfood(Refrigeration,freezing,flashfreezing)
§ Preservationoffood(canning,packaging,foodadditives)
§ Transportationoffood(ground,air,shipping)
SE:22(activity2),148–150,151–153,155(summary)
PLC2.2Compareandcontrastvariousculinaryrelatedindustriesfortheirroleinfoodproduction.
• Describetheroleofthefoodresearchanddevelopmentindustryonfoodproduction.
SE:n/a
• Examinetheimpactofthefoodmanufacturingindustryonfoodproduction.
SE:15
• Examinetheroleofthefoodsafetyindustryonfoodproduction.
SE:146–147,154,161,165,172(activity3)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 4
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC2.0,cont.
ContributorstotheIndustry
PLC2.3Analyzetheimpactofmajorculinaryinnovators,institutionsandinnovationsthathaverevolutionizedtheculinaryindustryinternationally,nationally,andlocally.
• Analyzetheimpactofculinaryinnovatorsthathaverevolutionizedtheculinaryindustrysuchas
§ Boluanger’sRestaurant§ AugusteEscoffier§ JuliaChilds§ VariousHawaiiChefs
SE:16–19,20,22(activities5&6)
• Analyzetheimpactofculinaryinstitutionsthathaverevolutionizedtheculinaryindustrysuchas
§ LeCordonBleu§ TheCulinaryInstituteofAmerica§ CulinaryInstituteofthePacific
SE:19–20
• Analyzetheimpactofculinaryinnovationsthathaverevolutionizedtheculinaryindustrysuchas
§ Mediacookingandfoodshows§ Foodmovements(e.g.,fusioncooking,farmtotable,slowfood,pop-uprestaurants)
SE:20
FoodConsumption
PLC2.4Analyzetheinter-relationshipofchangingfoodconsumptionpatternsandconsumerdemandfortheirimpactontheculinaryindustry.
• Analyzechangesthatimpactfoodconsumptionpatternssuchaslifestylechoices,health-relatedpreferences,foodtrends,andfoodcost.
SE:16
• Analyzetheimpactofexposuretoglobalcuisines,seasoningsandflavorsonconsumerdemandandtheculinaryindustry.
SE:14–15
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 5
PLC3.0Evaluatepersonalinterestsandstrengthsforcompatibilitywiththeskillsandattitudesessentialtovariedculinarysettings.
FoodServiceSettings
PLC3.1Compareandcontrastwhereandhowfoodisservedimpactsthepurpose,presentation,service,andcookingtechniques.
• Compareandcontrastfoodservicecommercialfacilitiesfortheirpurpose,presentation,service,andcookingtechniquessuchas
§ Finedining§ Familydining§ Fastfood
SE:10–11
• Compareandcontrastfoodserviceinstitutionalfacilitiesfortheirpurpose,presentation,serviceandcookingtechniquessuchas
§ Hospitals§ Schools§ Military§ ReligiousOrganizations
SE:12
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 6
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC3.0,cont.
OccupationCompatibility
PLC3.2Compareandcontrastthemodernbrigadeandnon-brigadesystemsinthefoodservicefacilitiestodeterminetheskillsandknowledgeneededforcompatibilitywithpersonalinterestsandstrengths.
• Analyzeskillsandknowledgeneededinamodernbrigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.
§ Executivechef§ Sous-chef§ Areachef§ LineCooks§ Pastrychef§ Shortordercook
SE:29–31,32–33,40(activity4),41(examprep),248–249,436–437
• Analyzetheskillsandknowledgeneededinanon-brigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.
SE:26–28,29–31,40(activities4&5),41(examprep),436–437,466–467
Professionalism:WorkAttitudeBehaviorProfessionalGrowth
PLC3.3Assessprofessionalbehaviorandattitudefortheirimpactonretentionandpromotionwithintheculinaryindustry.
• Applyprofessionalbehaviorskillsinaculinarysettingsuchaspromptness,neatness,organizationalskills.
SE:36,38,40(activity3),45,123,124–125,137(activities2–6),176–177,424,475–476
• Demonstrateaprofessionalattitudeinaculinarysettingsuchascourtesy,adaptability,team-oriented,andserviceorientedattitude.
SE:46–47,48–49,51,52(knowledgecheck),54(activities1&2),93(activity3),423–424,425–426,429–430,431(summary,Q1),432(activities1&4),433(examprep),439–441
• Assesslife-longlearningopportunitiessuchasexternships,tradeperiodicals,professionalorganizations,goalsettingfortheirimpactonretentionandpromotionwithintheculinaryindustry.
SE:30–31,36,37–38,39(summary,Q2)
PLC3.4Employstrategiestoresolveissuesandproblemsthatariseinastressfulenvironmentintheculinaryindustry.
• Identifycommonstressfulsituationsintheculinarysettingthatmayimpactphysical,emotionalandserviceabilityofworkersintheculinaryindustry.
SE:34–36,38,39(summary,Q1),168–169
• Identifysolutionstoissuesandproblemsthatleadtostressintheculinaryindustry.
SE:170,172(activity1),429–430,432(activity5),472–474
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Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC4.0Applyeffectivecommunicationthatensuresqualityserviceandpromotesapositiveworkenvironment.
CommunicationFrontofhouse&Backofhouse
PLC4.1Compareandcontrastcommunicationskillsandstylesneededinthefrontofthehouseandbackofthehouseinaculinarysettingtoensurequalityserviceandpromoteapositiveworkenvironment.
• Identifythefunctionandpurposeofcommunicationforthefrontofthehousetopromotequalityserviceandapositiveworkenvironment.o Identifypurposeofcommunicationin
thefrontofthehouse.o Identifythelinesofcommunications
employedinthefrontofthehouse.o Describethecommunicationskills
neededwheninteractingwithcustomerswhichpromotepositiveoutcomes.
o Describeteamworkandco-workerinteractionswhichpromotepositiveoutcomes.
o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthefrontofthehouse.
SE:26–28(seeespeciallyknowledgecheckQ1),40(activity4),49,60–62,170,246–249,423–424,425–426,429–430,432(activity5),436–437,439–441,461(summary),472–474
• Identifythefunctionandpurposeofcommunicationforthebackofthehousethatpromotesqualityserviceandpromotesapositiveworkenvironment.o Identifypurposeforwhichpeople
communicateinthebackofthehouse.o Identifythechainofcommandto
expeditequalityserviceusingeffectivecommunicationtechniques.
o Identifyhowprecisionoflanguageandimmediacyinfluencescommunicationtechniquestoensurequalityservice.
o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthebackofthehouse.
SE:26–28,40(activity4),49,49–50,66–68,70(activities2,4,&6),168–170,172(activity1),441,472–474
• Compareandcontrastcommunicationskillsneededtoresolveconflictsusedinthefrontofthehousetothebackofthehouse.
SE:26–28(seeespeciallyknowledgecheckQ1),40(activity4),170,429–430
• Analyzetheimportanceofacknowledgingerrorsthatimpactthesafetyoffood,customers,andco-workers.
SE:102–103,111–114,117(activity6),153,154,156(Q2),160–161,166–167,168,171(summary),172(activity2),176,192,193(summary),425–426,429–430,432(activity3)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 8
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC4.0,cont.
SpeakingandListening
PLC4.2Analyzeeffectivespeakingandlisteningskillsandtechniquestoensurequalityservice.
• Useappropriateterminology,andpreciselanguagetocommunicateeffectively.
SE:60–62,69(summary),70(activity2),194(Q1),268(activity5)
• Useactivelisteningskillssuchasreflection,restatement,andclarificationtechniquestocommunicateeffectively.
SE:49,61–62,69(summary)
• Determinewaystoovercomebarrierstocommunication.
SE:66–68,69(summary),70(activities4&6)
• Followdirectionsandaskquestionstoeffectivelyworkandprovidequalityservice.
SE:61–62,69(summary),70(activity2),268(activity5),425–426,439–441
TechnicalReading
PLC4.3Readandinterpretavarietyofculinarywork-relateddocumentstoacquirepertinenttechnicalterminologyandinformation.
• Determinethemeaningofsymbols,keyterms,andotherdomain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttotheculinaryindustry.
SE:60(sidenote),76–77,250,280–281,286–287,400–403,404,411(activity5)
• Executedirectionsfromdocuments.
SE:133–134,162–164,166–167,212
• Analyzeinformationasrelatedtotheculinaryindustry.
SE:76–77,462(activity5),467–469,478(collaborationactivity)
TechnicalWriting
PLC4.4Writetechnicalinformationandideasinaclearandindustryappropriatestyletoconveyinformation.
• Composewrittencommunicationstoconveyanddocumentinformationusingcorrectculinaryterminology,spellingandgrammar.
§ Recipes§ Menuorders
SE:293(activity1),294(activity2),325(activity6),371(activity5),396(activity5),440–441
• Prepareclearandcoherentwrittendocumentsinwhichthedevelopment,organization,andstyleareappropriatetotask,purpose,andaudience.
SE:62–65,70(activity1),137(activity4),242(activity4),268(activity6),344–345(activity5),371(activity1),396(activities1&2),411(activities5&6)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 9
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC5.0Integratefoodsafetyandsanitationpracticestopreventillnessandcontaminationinaculinarysetting.
FoodSafety
PLC5.1Compareandcontrastbiological,chemicalandphysicalcontaminatesthataffectfoodsafetytoensuresafeculinaryenvironment.
• Examinecommonbiologicalmicroorganismsrelatedtofoodspoilageandillnessandtheirconditionforgrowthtoensuresafetyoftheculinaryenvironment.
§ Bacteria(Salmonella/E.coli/listeriosis/shigellosis)
§ Viruses(HepatitisA/Norovirus)§ Parasites(protozoa/roundworms/flatworms)
§ Fungi(mold/yeast)§ Toxins(seafood/mushrooms)
SE:104–109,116(activities2&3)
• Examinecommonchemicalcontaminatesthataffectfoodfortheirrelationshiptofoodsafety.
§ Cleaningsupplies(detergents/hygienedetergents/degreasers/abrasivecleaners/acidcleaners)
§ Pesticides§ Foodadditives(somefoodpreservatives/MSG/sulfites)
§ Toxicmetals(lead,copper,zinc)
SE:109,128–129,135
• Examinecommonphysicalcontaminatesthataffectfoodsafety.
§ Pests§ Foreignobjects(glass/wood/hair/metalshavings/nailpolish)
SE:110,134–135,142
PLC5.2Analyzemethodstopreventbiological,chemicalandphysicalcontaminationoffoodtoensureoperations.
• AnalyzetheimpactofHACCP(HazardAnalysisCriticalControlPoint)ontheflowoffoodforconsumerconsumption.
SE:154
• Analyzeproperfoodhandling(rawandreadytoeat)practiceswhenreceiving,storing,prepping,cooking,anddeliverytoconsumers.
SE:126–127,142,146–147,148–150,151–153,154,155(summary),156(activities)
• Properlyuseandstorechemicalcleanersandpesticides.
SE:109,127–132,133–134,135
• Usepropermetalpotswhencookingwithcertainingredients.
SE:n/a
• Analyzefoodadditivesthatarehealthyalternativesforsafeconsumption
SE:403
• Applythefundamentalsofgoodpersonalhygieneandprofessionaldresstopromotefoodsafety.(i.e.,handwashingtechniques,
SE:122–127
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 10
properdress,restraininghair,nailmaintenance).
• Acknowledgeerrors/accidentsthatmightimpactfoodsafety/contamination.
SE:109,110,112–113,122,130,135
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC5.0,cont.
Cleaning&Sanitation
PLC5.3Applypropercleaningandsanitationprocedurestopreventillnessandcontamination.
• Distinguishbetweencleaningandsanitationproceduresfortheirimpactinpreventionofillnessandcontamination.
SE:127–130
• Compareandcontrastcurrenttypesandproperusesofcleaningmaterialsandsanitizer.
§ Cleaning:detergents/hygienedetergents/degreasers/abrasivecleaners/
§ acidcleaners§ Sanitizers:chlorine/iodine/quaternaryammonia
SE:128
• Cleanandsanitizeutensils,equipmentandfacilitiesusingproperprocedure.
SE:129–132
PLC6.0Integratekitchensafetypracticesthatensureasafeworkingenvironment.
KitchenSafety PLC6.1Analyzekitchensafetyprocedurestopreventandreducekitchenrelatedaccidents.
• AnalyzethepurposeofOccupationalSafetyandHealthAdministration(OSHA)asrelatedtotheculinaryindustry.
SE:162–164
• Useproperbodymechanicstopreventinjuryintheworkplace.
SE:187–88
• Applysafehandlingandcareofequipment,toolsandutensilstopreventinjury.
SE:186–187,204–213,237–240
• AnalyzethepurposeoftheMaterialandSafetyDataSheets(MSDS)intheworkplacetoensuresafety.
SE:165
• Describethevarioustypesofkitchenfiresandproperextinguishingtechniques.
§ ClassA(wood,paper,cloth,plastic)
§ ClassB(Grease,oil,chemicals)§ ClassC(Electricalcords,switches,wiring)
§ ClassD(combustibleswitches,wiring,metals,iron)
§ ClassK(Firesincookingappliancesinvolvingcombustiblevegetables,animaloils/fats)
SE:178–180
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition 11
PLC6.2Recognizeandrespondtoemergencysituationsthatmayoccurintheworkplace.
• Analyzecommoninjuriesandresponseproceduresforknifecutsandburns.
SE:183–184,189–191
• Recognizewhenthereisaneedtocall911inanemergencysituation.
SE:182,189–191
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC7.0Analyzeandapplymathematicalconceptstosolveproblemsinaculinarysetting.
QuantitativeReasoning
PLC7.1Applyappropriatequantitativereasoningskillstoinformdecision-makingandsolveproblems.
• Calculateequivalenciesforcapacity,volume,weight,liquidanddrymeasurements.
SE:280–281,282–285,293(activity2)
• CalculateequivalenciesofmetricunitstoU.S.customaryunitscommonlyusedinculinaryforcapacity,volume,weight,liquidanddrymeasurements.
SE:280–281
• Usecalculationsforrecipeyieldconversions.
SE:278–279,294(activity1)
• Usecalculationsforrecipeportionsizeconversions.
SE:276–277
• Usecalculationstodeterminefood,supplyandunitcosts.
SE:289–292,293(activity3)
PLC8.0Applyfoodpreparationandcookingtechniquestoexecutestandardrecipesforconsumption.
FoodPreparationandTechnique
PLC8.1Applypropertechniqueintheuseoftoolsandequipmenttoexecuterecipes.
• Usepropertoolsandequipmentorappropriatesubstitutestocookandbakevariousdishesforconsumption.o Distinguishamongpropertoolsand
equipmenttoexecutearecipe• handtools(i.e.,spoons/peeler/whisks/tongs/strainers/spatulas/grater)
• measurementtools(scale/volume/liquid/ladles/measuringspoons)
• cookware(i.e.,stockpot,saucepan,roastingpans,varioushotelsizepans,bakingsheets,mixingbowls,piepanetc.).
SE:222–226,227–228,229–231
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SE=StudentEdition 12
• Differentiateandusethefollowingknivestoapplypropertechniqueforpreparationofrecipe.Itisrecommendedthatallstudentsbeproficientintheuseofthefollowing:
§ Chefknife(8”or10”)§ Paringknife§ Slicer§ Boningknife§ Filletknife§ Butcherknife• Applythefollowingcutsina
safemannerandwithminimalwasteoffoodproduct√ Dice(small,medium,large)
√ Julienne√ StewCut
SE:234–235,238–240,242(activity5)
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Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
PLC8.0,cont.
CookingMethods
PLC8.2Applyproperuseofingredientsandcookingmethodstopreparefoodforconsumption.
• Analyzeinteractionofingredientsfortheireffectonflavor,textureandconsistencyoffoodpreparation.o Evaluateingredientsfortheireffectonthe
outcomeofrecipe.o Determinewhenandwhysubstitute
ingredientsmaybeusedtoimplementarecipe.
o Compareandcontrast“states”ofingredients:solid,liquid,gasfortheiroutcomeofarecipe.
o Evaluatedifferenttypesofseasonings,oils,levenersfortheiruseandoutcomeofarecipe.
SE:252–258,400–403,411(activity6)
• Applytheappropriatemixingmethodstocombineingredientsusingtheproperhandtoolorequipment.
§ Stirring§ Kneading§ Folding§ Cutting§ Blending§ Whipping§ Sifting
SE:261,321,342,405,407–409,411(activity4)
• Applythefollowingcookingmethodstoprepareavarietyoffoodforconsumption.
§ Drymethod(Grilling/sauté/panfry)
§ Moistmethod(poach,steam,simmering)
§ Combinationmethod(Braising,stewing)
SE:380–387,388–390,391–392,396(activities5&6)
• Applybakingmethodstoexecutethefollowing:
§ Quickbreads§ Cakes§ Cookies
SE:407–409,411(activity4)
• Applyfoodpreparationtechniquesand/orcookingmethodstoexecutethefollowing:
§ Salads§ Soups§ Horsd’oeuvres
SE:310–317,321–322,341,366–367,368–369
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
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PLC8.0,cont.
CookingMethods,cont.
PLC8.3Executestandardrecipesusingtheproperingredients,equipment,toolsandtechniquestopreparefoodforconsumption.
• Planandapplystepsandmanagetimetoexecuterecipes.o Readandanalyzerecipestodetermineif
changesmustbemadewithregardstothefollowing:ingredientssubstitutions,yieldconversionsorportionsize.
o Analyzeworksimplificationtechniquesthataddressimplicationsoffood,timeandenergyforeffectivemiseenplace.
o Followproperprocedureofstandardrecipestoprepareandcombineingredientsusingpropertechnique.
o Applypropercookingorbakingmethodstoexecutearecipe.
SE:250–251,259–263,321–322,339–342,356–358,359–363,366–367,368–369,407–409
• Evaluateoutcomeofrecipes.o Analyzetaste,consistency,texture,
appearance,andportionsizeofrecipe.o Providepossiblesolutionstomodify
recipeifneeded.
SE:396(activities2&4),411(activity4)
PLC9.0Developmenusandexecuterecipesthatmeettheneedsofaspecificcustomer.
Menuplanning PLC9.1Createmenusforvariouspurposestomeettheneedsofcustomers.
• Determinethestyleofdiningthatwillmeettheneedsofcustomer.o Planthemenu
§ Elicitfeedbackfromcustomer§ Revisemenubaseduponcustomerfeedback§ Adjustingredientstomeettheneedsofcustomer
§ Adjusttheportionsizetomeettheneedsofcustomer
o Chooserecipestoexecutemenuo Determinethepresentationstyleof
menuitemso Establishhowfoodwillbeserved
SE:425–426,427–428
• Implementtheproperingredients,toolsandequipmenttoexecuterecipesonmenu.o Followproceduresofrecipesand
implementmiseenplacetoexecuteproperlytimedmenuitems.
o Applythepropercookingmethods,techniquesandbakingmethodstoexecutemenu.
o Platefoodinthepresentationstylethatsuitsthecustomer’sneeds.
SE:259–263,321–322,339–342,356–358,359–363,366–367,368–369,407–409
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SE=StudentEdition 15
Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
9.0,cont. Menuplanning,cont.
PLC9.1,cont.• Servefoodtocustomerinatimelymanner.
o Applyprofessionalbehaviorandattitudewheninteractingwiththecustomerandco-workers.
SE:48–49,440–441
• Evaluatetheoutcomeofmenuo Collectfeedbackfromcustomero Providepossiblesolutionstomodify
menuforfuturereference.
SE:427–428
PLC10.0Integratelegalandethicalprinciplesindailyoperationstomakeinformeddecisionsthatreduceriskandlimitliability.
Legal&Ethics
PLC10.1Analyzelegalandethicalbehaviorsaffectingthedecisionsintheculinaryindustry.
• Evaluatecommonethicalpracticeswithintheculinaryindustrytofosterproperbehaviorsintheworkplace.
SE:47,48,160–161,168–169,172(activities1,3,&5),470–471
• Examinelegalandethicalbehaviorsintheculinaryindustrythatprotectstheconsumer.
SE:112–133,146–147,156(activity5),185,194(activities4&5)
• Describethepurposeofregulatoryorganizations(i.e.AmericanswithDisabilitiesAct,FoodandDrugAdministration,UnitedStatesDepartmentofAgriculture)inordertomakeappropriatedecisionsrelatingtoclients.
SE:102,114,118–119(examprep),147,154,155(summary),181,426,443–445
StandardswerereceiveduponrequestviaemailonJune13,2017fromMichael_Barros/CIB/[email protected],2012.