Foundations of Restaurant Management & Culinary Arts

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1 A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level

2 INTRODUCTION This document demonstrates how well Pearson s Management & Culinary Arts, meets the objectives of the Virginia Tasks and Competencies for Culinary Arts I. Correlation page references are to the Student and Teacher s Edition and are cited at the page level. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, 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. 21 st 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 1 and 2, students are eligible to take the corresponding exam. Those that pass will receive a certificate of recognition from the National Restaurant Association.

3 Table of Contents Workplace Readiness Skills: Personal Qualities and People Skills... 4 Workplace Readiness Skills: Professional Knowledge and Skills... 5 Workplace Readiness Skills: Technology Knowledge and Skills... 7 All Aspects of Industry... 8 Addressing Elements of Student Life Balancing Work and Family Examining Safety and Sanitation Applying Nutritional Principles Applying Food-Preparation Techniques Preparing Garde Manger Learning Baking Fundamentals Serving in the Dining Room Using Business and Math Skills Purchasing and Receiving Goods Introducing the Hospitality Industry Using Workplace Skills

4 Culinary Arts I TASKS/COMPETENCIES Workplace Readiness Skills: Personal Qualities and People Skills 001 Demonstrate positive work ethic. SE: 461, 478, 481, , 496, 498, 538 TE: 461, 478, 481, , 497, 498, 538 SE: , 304, 305 TE: , 304, Demonstrate integrity. SE: , , 232, 233, 467, 489 TE: , , 232, 233, 467, 489 SE: , 304, 305 TE: , 304, Demonstrate teamwork skills. SE: 222, 232, , , 476, 477, 536 TE: 222, 232, , , 476, 477, 536 SE: , , 445 TE: , , Demonstrate self-representation skills. SE: 217, , 233, 467, , , , , 782 TE: , , 467, , , , , 782 SE: TE: Demonstrate diversity awareness. SE: , 422, 447, 461, , 476, 477, 481 TE: , 422, 447, 461, , 476, 477, Demonstrate conflict-resolution skills. SE: , , , 498, 499, 735 TE: , , , 498, 499, 735 4

5 007 Demonstrate creativity and resourcefulness. SE: 218, 221, , , , 651 TE: 218, 221, , , , 651 SE: , , , , 497 TE: , , , , 497 Workplace Readiness Skills: Professional Knowledge and Skills 008 Demonstrate effective speaking and listening skills. SE: , , 441, , 453 TE: , , 441, , 453 SE: TE: Demonstrate effective reading and writing skills. SE: , 441, 442, , , TE: , 441, 442, , , SE: , , 324, TE: , , 324, Demonstrate critical-thinking and problemsolving skills. 011 Demonstrate healthy behaviors and safety skills. SE: , 498, 499, , 651, TE: , 498, 499, , 651, SE: , 584, 585, , 599, 600, , 613, , 631, 632 TE: , 584, 585, , 599, 600, , 613, , 631, 632 SE: , 102, 103, , , 172, , 197, 198, , 206, 207, 208, 209, 663, TE: , 102, 103, , , 172, , 197, 198, , 206, 207, 208, 209, 663, SE: , 337, 341, 418 TE: , 337, 341, 418 5

6 012 Demonstrate an understanding of workplace organizations, systems, and climates. SE: 89-90, , 133, 134, , 172, , 232, 233, , 498, 499, , 521, 522 TE: 89-90, , 133, 134, , 172, , 232, 233, , 498, 499, , 521, 522 SE: , , , , , 342, 345, , 446, , , 466, 467, , 494, , 497 TE: , , , , , 342, 345, , 446, , , 466, 467, , 494, , Demonstrate lifelong-learning skills. SE: , 230, , , 421, 423, , 442, , 453, 456, 457, , , 477, , , , 499, , , 760, 782, , 788 TE: , 230, , , 421, 423, , 442, , 453, 456, 457, , , 477, , , , 499, , , 760, 782, , 788 SE: TE: Demonstrate job acquisition and advancement skills. SE: , 748, 749, , 760, , 776, 789, TE: , 748, 749, , 760, , 776, 789, SE: TE:

7 015 Demonstrate time-, task-, and resourcemanagement skills. SE: , 134, , , , 454, 474, , , , 499, , 534, 535, 538 TE: , 134, , , , 454, 474, , , , 499, , 534, 535, 538 SE: , 162, 163, , 182, , 196, 197, , 209,210, 211, 212, , 323, 324 TE: , 162, 163, , 182, , 196, 197, , 209,210, 211, 212, , 323, Demonstrate job-specific mathematics skills. SE: , , , 261, 262, 264 TE: , , , 261, 262, 264 SE: , 163, , 182, 183, 212, , 344, , 495, 497 TE: , 163, , 182, 183, 212, , 344, , 495, Demonstrate customer-service skills. SE: , 626, 627, , , 650, 651, , , 665, 667, 668 TE: , 626, 627, , , 650, 651, , , 665, 667, 668 SE: , 445, 446, , , 466, 467, 496, 497 TE: , 445, 446, , , 466, 467, 496, 497 Workplace Readiness Skills: Technology Knowledge and Skills 018 Demonstrate proficiency with technologies common to a specific occupation. SE: 62, 235, 532, 451, 635 TE: 62, 235, 532, 451, 635 SE: , 162 TE: , Demonstrate information technology skills. SE: 235, 631, 635 TE: 235, 631, 635 SE: , 162 TE: , 162 7

8 020 Demonstrate an understanding of Internet use and security issues. The following pages may be developed in meeting this standard: SE: 36, 516, 785 TE: 36, 516, Demonstrate telecommunications skills. SE: , 433, 451, 457 TE: , 433, 451, 457 SE: 449, , 496 TE: 449, , 496 All Aspects of Industry 022 Examine planning at the level of both an individual business and the overall industry. 023 Explain management in terms of methods typically used to manage enterprises over time within the industry, as well as methods for expanding and diversifying workers' tasks and broadening worker involvement in decisions. 024 Examine finance in regard to ongoing accounting and financial decisions and different methods for raising capital to start or expand enterprises. SE: 62, , 499, 508, , 521, , 534, , TE: 62, , 499, 508, , 521, , 534, , SE: , 163, , , 182, , 197, , 211, 212, , 305, , , 342, 343, , , 466, 467, , 584, 585, , 600, , 613, , 630, 631 TE: , 163, , , 182, , 197, , 211, 212, , 305, , , 342, 343, , , 466, 467, , 584, 585, , 600, , 613, , 630, 631 SE: , , 453, 454, 455, , 474, 476, 479, , 492 TE: , , 453, 454, 455, , 474, 476, 479, , 492 SE: , 196, 197, 211 TE: , 196, 197, 211 SE: TE: SE: , 162, 163, , 196, 197, , 210 TE: , 162, 163, , 196, 197, , 210 8

9 025 Describe technical and production skills that cover specific production techniques and alternative methods for organizing the production work, including methods that diversify and rotate workers' jobs. 026 Examine the underlying principles of technology that provide an integrated study across the curriculum of the mathematical, scientific, social, and economic principles that underlie the industry's technology. 027 Examine labor issues in terms of worker rights and responsibilities, labor unions and labor history, and methods for expanding workers' roles. 028 Describe community issues in terms of the impact of the industry on the community and the community's impact on and involvement with the industry. 029 Examine concepts of health, safety, and environmental issues in relation to both the workers and the larger community. SE: , TE: , SE: , 209 TE: , 209 The following pages may be developed in meeting this standard: SE: 235, 437, 735 TE: 235, 437, 735 SE: 296 TE: 296 SE: , 159, 296, , 477, 502, , TE: , 159, 296, , 477, 502, , SE: , 196, 197 TE: , 196, 197 SE: , , , , 626, 627, , 669, 670 TE: , , , , 626, 627, , 669, 670 SE: , , , 466, 467, 496, 497 TE: , , , 466, 467, 496, 497 SE: , 172, 173, , , 207, 209 TE: , 172, 173, , , 207, 209 SE: , , 584, 585, , 599, 600, , 612, 613, , 630, 631, 632 TE: , , 584, 585, , 599, 600, , 612, 613, , 630, 631, 632 9

10 Addressing Elements of Student Life 030 Identify the purposes and goals of the student organization. 031 Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult. 032 Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects. 033 Identify Internet safety issues and procedures for complying with acceptable use standards. The following pages may be developed in meeting this standard: SE: 224, 544, 662, 746 TE: 224, 544, 662, 746 SE: 218, 489, , 788, TE: 218, 489, , 788, SE: TE: SE: TE: The following pages may be developed in meeting this standard: SE: 36, 516, 785 TE: 36, 516, 785 Balancing Work and Family 034 Analyze the meaning of work and the meaning of family. 035 Compare how families affect work life and how work life affects families. 036 Identify management strategies for balancing work and family roles. SE: , 748 TE: , 748 The following pages may be developed in meeting this standard: SE: 231, , , TE: 231, , , The following pages may be developed in meeting this standard: SE: 231, , , TE: 231, , , Examining Safety and Sanitation 037 Identify the Hazard Analysis Critical Control Point (HACCP) during all food-handling processes as a method for minimizing the risk of foodborne illness. SE: , 124, , 133, 134, TE: , 124, , 133, 134,

11 038 Identify microorganisms related to food spoilage and foodborne illnesses. 039 Describe symptoms common to foodborne illnesses and how illness can be prevented. SE: 77-84, 87-88, 92, 93, 148, 149 TE: 77-84, 87-88, 92, 93, 148, 149 SE: 81, 82, 86-88, , 102, 103, , 125 TE: 81, 82, 86-88, , 102, 103, , 125 SE: TE: Explain good personal hygiene/health practices. SE: 77, , 102, 103, , 788, 789, 803 TE: 77, , 102, 103, , 788, 789, 803 SE: TE: Demonstrate safe food production, storage, and service procedures. SE: , 124, 125, , 133, 134, 148, 149 TE: , 124, 125, , 133, 134, 148, 149 SE: 17, 22, , , , , , , , TE: 17, 22, , , , , , , , Identify potentially hazardous foods. SE: 80, 84, 86-88, 92 TE: 80, 84, 86-88, Identify common food allergens. SE: 86-88, 92 TE: 86-88, Demonstrate the safe use of cleaners and sanitizers. 045 Explain Material Safety Data Sheets (MSDS) and their requirements. SE: , 146 TE: , 146 SE: 137, TE: 137,

12 046 Conduct a sanitation inspection, identifying modifications necessary for compliance with standards. 047 Outline schedule and procedures for cleaning and sanitizing equipment and facilities. 048 Identify industry-standard waste-disposal and recycling methods. 049 Describe measures for insect, rodent, and pest control and eradication. 050 Identify physical hazards to the health and safety of employees. 051 Identify facility hazards in the work environment. 052 Outline emergency procedures for kitchen and dining room injuries. 053 Identify the classes of fires and the method for extinguishing each. SE: , 134, , 146, 147, 149 TE: , , 146, 147, 149 SE: TE: SE: , 146 TE: , 146 SE: , 612, 613, 631 TE: , 612, 613, 631 SE: , 147 TE: , 147 SE: TE: SE: 153, 161, , 183, , 197, 206, 209 TE: 153, 161, , 183, , 197, 206, 209 SE: 158, , , , 197 TE: 158, , , , 197 SE: 167, , 206, 207 TE: 167, , 206, 207 SE: , 197 TE: , 197 Applying Nutritional Principles 054 Identify governmental nutritional guidelines. SE: , , 359, 360 TE: , , 359, 360 SE: , 108 TE: ,

13 055 Evaluate diets, using the recommended dietary allowances. 056 Identify the principles of cooking and storage techniques for maximum retention of nutrients. SE: , , 378, 622 TE: , , 378, 622 SE: , 131, 132, 133 TE: , 131, 132, 133 SE: , 338, 557, , , , 599, 601, 682, 688, 697, 704 TE: , 325, 557, , , , 599, , 682, 688, 697, 704 SE: , , , , , 367, , , , 413 TE: , , , , , 367, , , , 413 Applying Food-Preparation Techniques 057 Demonstrate basic knife skills. SE: , , 300, 301, , 317, 318, 735 TE: , , 300, 301, , 317, 318, 735 SE: 358, 362, 384, TE: 358, 362, 384, Demonstrate basic hand tool(s) and utensil operation. SE: , , , , 664 TE: , , , , 664 SE: 59-62, 66 TE: 59-62, Demonstrate basic equipment operation. SE: 252, , , , 300, 301 TE: 252, , , , 300, 301 SE: TE: Demonstrate basic uses of pots and pans. SE: TE:

14 061 Read and follow a recipe. SE: , , TE: , , SE: 73-75, , , , , TE: 73-75, , , , , Prepare food from standardized recipes for menu production. 063 Analyze dry heat cooking methods: roasting, baking, broiling, grilling, griddling, sautéing, pan frying, and deep frying. 064 Analyze moist heat cooking methods: poaching, steaming, and boiling. 065 Analyze combination cooking methods: braising and stewing. 066 Demonstrate scaling and measurement techniques, using weight. SE: , 261, 262, 264, 265 TE: , 261, 262, 264, 265 SE: , , 183, 212, 213 TE: , , 183, 212, 213 SE: , 344, , , , , 604 TE: , 344, , , , 604 SE: 369, , 407 TE: 369, , 407 SE: , 343, 344, 362, 363 TE: , 343, 344, 362, 363 SE: , 373, 377, , 393, TE: , 373, 377, , 393, SE: , 343, 344, 362, 363, 599 TE: , 343, 344, 362, 363, 599 SE: , 373, 377, , 393, TE: , 373, 377, , 393, SE: , , , 362 TE: , , , 362 SE: , 512, 513 TE: , 512,

15 067 Demonstrate scaling and measurement techniques, using volume. SE: , , 253, , 362 TE: , , 253, , 362 SE: TE: Identify herbs, spices, oils, and vinegars. SE: TE: SE: , 255, 256 TE: , 255, Identify and fabricate meats. SE: , 377, 378 TE: , 377, Identify and fabricate poultry. SE: , 393, 394 TE: , 393, Identify and fabricate fish. SE: , , 413, 414 TE: , , 413, Identify and fabricate shellfish. SE: , , , 406 TE: , , , Identify similarities and differences between stocks, soups, and sauces and their preparations. 074 Identify fruits, vegetables, and farinaceous items and their preparations. SE: , 380, 381, , 391, 392, , 402, 403, 405 TE: , 380, 381, , 391, 392, , 402, 403, 405 SE: , , 570, , , 605, , , 691, , , 719 TE: , , 570, , , 605, , , 691, , , 719 SE: , , 223, , 241 TE: , , 223, , Identify breakfast meats. SE: 41-42, 52 TE: 41-42, 52 15

16 076 Identify different egg products. SE: 17-21, TE: 17-21, Identify hot breakfast cereals. SE: 43, 51 TE: 43, Identify batter products. SE: 328 TE: 328 SE: 39-40, 51 TE: 39-40, Prepare breakfast meats. SE: 41-42, 44, 51 TE: 41-42, 44, Prepare eggs in a variety of ways. SE: 24-34, 37, 38, 69 TE: 24-34, 38, 38, Prepare hot breakfast cereals. SE: 43, 51, 52 TE: 43, 51, Prepare batter products. SE: , 330, 598 TE: , 330, 598 SE: 39-40, 524, 528, 532 TE: 39-40, 524, 528, Demonstrate food-presentation techniques. SE: , , 668 TE: , , 668 SE: 62, 64, 226, , 266, 272, , 563 TE: 62, 64, 226, , 266, 272, , 563 Preparing Garde Manger 084 Prepare cold food: salad. SE: , 242, 276, 277 TE: , 242, 276, Prepare cold foods: dressings and marinades. SE: , 256, 277 TE: , 256,

17 086 Prepare cold foods: dips and relishes. SE: , 255, 256 TE: , 255, Prepare cold food: sandwiches. SE: 53, 55-59, 62-63, 66, 67 TE: 53, 55-59, 62-63, 66, Prepare cold foods: canapés and hors d'oeuvres. SE: 55-56, 64 TE: 55-56, Demonstrate cold food presentation techniques. SE: 62-64, , , , , 563 TE: 62-64, , , , , Produce edible decorative pieces. SE: , , , 274, 275 TE: , , , 274, 275 Learning Baking Fundamentals 091 Define baking terms. SE: , 513 TE: , Identify equipment and utensils used in baking. SE: 252, , 286, 287, 289 TE: 252, , 286, 287, Identify ingredients used in baking and their functions. SE: , 512, 513 TE: , 512, Prepare yeast products. SE: , 522, 523 TE: , 522, Prepare quick breads. SE: , 531, 532 TE: , 531, Prepare pies and tarts. SE: , , 565 TE: , ,

18 097 Prepare cookies. SE: , 542 TE: , Demonstrate dessert and baked goods presentation techniques. SE: , 561, 563 TE: , 561, 563 Serving in the Dining Room 099 Demonstrate the general rules of table settings and service. 100 Demonstrate communication with diverse groups. SE: , , 668 TE: , , 668 SE: , , 476, 477, 536, 623 TE: , , 476, 477, 536, Identify types of dining service techniques. SE: , , , 668 TE: , , , 668 SE: 236, , 274, , 561, 563 TE: 236, , 274, , 561, Perform an on-site catered function. The following pages may be developed in meeting this standard: SE: 8-10, TE: 8-10, Identify types of dining establishments. SE: 7-9, 25, 27, 32, 33, 35-45, 52, 67 TE: 7-9, 25, 27, 32, 33, 35-45, 52, Demonstrate procedures for marketing to customers. SE: , , 650, 651, 670 TE: , , 650, 651, 670 SE: , 445,446, , 466, 467, , 494, 495, 496, 497 TE: , 445,446, , 466, 467, , 494, 495, 496, Prepare and serve beverages. SE: , 650, 658, 665 TE: , 650, 658, 665 SE: 45-49, 52 TE: 45-49, 52 18

19 106 Explain interrelationships and workflow between dining room and kitchen operations. SE: , 233, , 454, 455, TE: , 233, , 454, 455, Using Business and Math Skills 107 Demonstrate recipe and formula conversions. SE: , , 261, 262, 264 TE: , , 261, 262, 264 SE: , 182, 183, 210, 212 TE: , 182, 183, 210, Demonstrate preparation of a guest check. SE: 527, , , 650, 651 TE: 527, , , 650, Perform calculations, using current technology. SE: , 532, 631, 635 TE: , 532, 631, 635 SE: , 162, 296 TE: , 162, 296 Purchasing and Receiving Goods 110 List the requirements for proper receiving and storage of raw and prepared foods as well as nonfood items. 111 List the formal and informal purchasing methods. SE: , 124, 125, 273, 557, 584 TE: , 124, 125, 273, 557, 584 SE: , 337, 340, 341, 343 TE: , 337, 340, 341, 343 SE: , 261, 262, 264, 556, TE: , 261, 262, 264, 556, SE: , , 304, 305, 323, , , 342, 343 TE: , , 304, 305, 323, , , 342, Describe the purpose of requisitions. SE: 318, TE: 318, Describe market fluctuation and the effect on product cost. SE: , 323, 345 TE: , 323,

20 114 Explain the legal and ethical considerations of purchasing. 115 Describe the importance of product specifications. 116 Explain current regulations for inspecting and grading of foods. 117 Evaluate received foods to determine conformity with user specifications and agreed-upon price. SE: , 305 TE: , 305 SE: 288, , , 323, 324, 342, 345 TE: 288, , , 323, 324, 342, 345 SE: 89-90, , 132 TE: 89-90, , 132 SE: , , , 413 TE: , , , 413 SE: , , 556, , TE: , , 556, , Describe steps of receiving and storing food. SE: , 124, 125, , 311, 341, 557, , 697, 704, 709, 710 TE: , 124, 125, , 311, 341, 557, , 697, 704, 709, 710 SE: , 341, 342, 343 TE: , 341, 342, Describe the steps of receiving and storing cleaning supplies and chemicals. SE: 84-85, , , 173 TE: 84-85, , , Inventory food and non-food items. SE: 532 TE: 532 SE: 167, 316, 318, , 341, 342 TE: 167, 316, 318, , 341, 342 Introducing the Hospitality Industry 121 Describe the scope of the hospitality industry. SE: 6-13, 33, 35-45, 53-59, 64, 65, 67 TE: 6-13, 33, 35-45, 53-59, 64, 65, Trace the growth and development of the hospitality industry. SE: 14-29, 32, 33, 67 TE: 14-29, 32, 33, 67 20

21 123 Identify professional hospitality organizations. SE: 6-13, 32, 35-45, 53-62, 66, 67, 218, 785 TE: 6-13, 32, 35-45, 53-62, 66, 67, 218, Identify career opportunities. SE: 35-49, 51, 61, 66, 519, , 800, 802 TE: 35-49, 51, 61, 66, 519, , 800, 802 SE: , , 458, TE: , , 458, Read industry trade periodicals. SE: 35-36, 218, TE: 35-36, 218, Using Workplace Skills 126 Complete the mock job interview process, including preparation and follow-up. SE: , 775, 776 TE: , 775, 776 SE: TE: Describe employee orientation. SE: 500, , 521 TE: 500, , Identify various training methods. SE: , , 534, 535, 645 TE: , , 534, 535, Identify types and methods of employee evaluation. 130 Identify techniques to resolve conflict and negotiate differences. SE: , 534, 535 TE: , 534, 535 SE: , , 488, 498, 499, 536 TE: , , 488, 498, 499, Identify federal and state employment laws. SE: , 162, , 500, , , 522 TE: , 162, , 500, , ,

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