Foundations of Restaurant Management & Culinary Arts

Transcription

1 A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 To the National Standards for Family and Consumer Sciences Education

2 INTRODUCTION This document demonstrates how well Pearson s Management & Culinary Arts, Levels One and Two 2011 meets the objectives of the National Standards for Family and Consumer Sciences Education. Correlation page references are to the Student and Teacher s Edition and are cited at the page level. As many page citations to the tasks and competencies were lengthy, in an effort to make this document most meaningful and workable, no more than fifteen references are provided for most standards. 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 5. FACILITIES MANAGEMENT AND MAINTENANCE FOOD PRODUCTION AND SERVICES FOOD SCIENCE, DIETETICS, AND NUTRITION HOSPITALITY, TOURISM, AND RECREATION INTERPERSONAL RELATIONSHIPS NUTRITION AND WELLNESS

4 COMPREHENSIVE STANDARDS AND CONTENT STANDARDS: 5. FACILITIES MANAGEMENT AND MAINTENANCE 5.0 Integrate knowledge, skills, and practices required for careers in facilities management and maintenance. 5.1 Analyze career paths within facilities management and maintenance areas. 5.2 Demonstrate planning, organizing, and maintaining an efficient housekeeping operation. 5.3 Demonstrate sanitation procedures for a clean and safe environment. 5.4 Apply hazardous materials and waste management procedures. 5.5 Demonstrate a work environment that provides safety and security. 5.6 Demonstrate appropriate laundering processes. 5.7 Demonstrate facilities management functions. LEVEL ONE SE/TE: 461/530; , , 476, 477, , 498, 499, , 521, 522, , 534, 535, LEVEL TWO SE/TE: 571/631; , , 584, 585, , 599, 600, , 612, 613, , 629, 630, 632 LEVEL ONE SE/TE: 48, 90, 163, , 809 LEVEL TWO SE/TE: 298 LEVEL ONE SE/TE: , 172, 173, , 197, 209, , 232, 233, 270, , 300, 301, , 317, 318 LEVEL TWO SE/TE: , , 584, 585, , 599, 600, 632 LEVEL ONE SE/TE: , 146, 147, , LEVEL TWO SE/TE: 509, LEVEL ONE SE/TE: 74, , , , , 133, 134, , LEVEL TWO SE/TE: , 612, 613, 632 LEVEL ONE SE/TE: 153/208; 154, 155, , , 172, 173, , , , 197, 198, , 206, 207, 209, 296, LEVEL TWO SE/TE: 209, 607, LEVEL ONE SE/TE: , 146, 147 LEVEL ONE SE/TE: , , , , , 498, 499 LEVEL TWO SE/TE: 571/631; , , , 584, 585, , 599, 600, , 612, 613, 632 4

5 8. FOOD PRODUCTION AND SERVICES 8.0 Integrate knowledge, skills, and practices required for careers in food production and services. (Continued) 8.1 Analyze career paths within the food production and food services industries. 8.2 Demonstrate food safety and sanitation procedures. LEVEL ONE SE/TE: 6-31, 32, 33, 67, 76, 90, 163, , 264, , 667, 668, 670, , , , 748, 749, , , , , , 788, 789, LEVEL TWO SE/TE: 283/343, 431/496, 571/631, 635/686, 693/754; , , 162, 163, , 182, 183, , 196, 197, , 209, 210, , , , 304, 305, , 323, 324, , 341, 342, , , , 445, 446, , 466, 467, , 494, 495, 497, , 583, 584, 585, , 599, 600, , 612, 613, , 629, 630, 632, 636, 637, , 660, 661, , 672, 673, , 684, 685, 687, , , 709, 710, , 723, 724, LEVEL ONE SE/TE: 3/66, 731/801; Spread following xiii Emeril Lagasse; 34-46, 46-50, 51, 52, 72-73, 76, 90, , , , 232, 233, 264, 265, , 306, 355, 368, , , 444, 451, 512, 519, , 602, , 662, , , 746, 786, , 799, 800, 801, , LEVEL TWO SE/TE: Spread following xiii Guy Fieri; 4-5, 49, 78-79, , 174, , , 302, , 361, 416, , , 458, , , 636, , 703, LEVEL ONE SE/TE: 72-73, 74-88, 89-91, 92, 93, , 102, 103, , 124, 125, , 133, 134, , 146, 147, , , 313, 327, 338, 383, 401, 560, 581,663, 670, 681, 718, , LEVEL TWO SE/TE: 7, 15, 19, 34, 37, 44, 47, 56, 59, 84, 87, 111, , 237, 248, 329, 333, 345, , 414, 418, 509, 517, 523, 529, 538, 546, 641, 679 5

6 8.3 Demonstrate selecting, using, and maintaining food production equipment. LEVEL ONE SE/TE: 269/361; , 145, 146, 147, 149, 164, , , , , , 299, 300, 301, 687 LEVEL TWO SE/TE: 60-61, 65, 238, , 365, 382, , 392, Demonstrate planning menu items based on standardized recipes to meet customer needs. 8.5 Demonstrate commercial preparation for all menu categories to produce a variety of food products. 8.6 Demonstrate implementation of food service management functions. 8.7 Demonstrate the concept of internal and external customer service. LEVEL ONE SE/TE: 213/263, 367/404, 543/606, 675/723; , , , , 261, 262, LEVEL TWO SE/TE: 3/68, 501/563; 154, 309, , 431, 454, , , 477, , 494, 495, , , 554 LEVEL ONE SE/TE: 362, 368, , 380, 381, , 392, , , 545, , 569, 570, , 603, 607, , , , 698, , , 721, LEVEL TWO SE/TE: 24-35, 39-49, 53-56, 61-65, 69, 73-75, , , , , 275, , , , , , 421, , , , 532, , , 562, 565, , 649, 652, , 699, 707, , 737, 742, LEVEL ONE SE/TE: 48, 72-73, 89-90, , 133, 134, , 146, 147, 149, , , 172, 173, , 206, 207, 209, , , , 498, 499, , , , 521, 522, , 534, 535, , , 647, 793 LEVEL TWO SE/TE: 143/211, 349/422; LEVEL ONE SE/TE: 367/404, 543/606, 615/669; 4-5, 96, , , 626, 627, , 650, 651 LEVEL TWO SE/TE: 77/133, 218/276, 501/563; 82-83, 107, 309 6

7 9. FOOD SCIENCE, DIETETICS, AND NUTRITION 9.0 Integrate knowledge, skills, and practices required for careers in food science, dietetics, and nutrition. 9.1 Analyze career paths within the food science, dietetics, and nutrition industries. 9.2 Apply risk management procedures to food safety, food testing, and sanitation. 9.3 Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans. 9.4 Demonstrate basic concepts of nutritional therapy. 9.5 Demonstrate use of current technology in food product development and marketing. 9.6 Demonstrate food science, dietetic, and nutrition management principles and practices LEVEL ONE SE/TE: , 245, , 359, 360, 378, 794 LEVEL TWO SE/TE: 78-79, , 107, 108, , 131, 132, LEVEL ONE SE/TE: 44-45, 225, 264, 355, 602, 794 LEVEL TWO SE/TE: 70, 78-79, , LEVEL ONE SE/TE: , 133, 134, , 146, 147, 149 LEVEL TWO SE/TE: 34, 47, 56, 59, 70, 87, , 111, 135, 237, 268, , 418, 509, 517, 523, 529, 538, 546 LEVEL ONE SE/TE: 247, 280, 307, 338, , 354, 359, 360, 378, 387, 405, 555, 575, 579, 691, 714, LEVEL TWO SE/TE: 77/133; 9, 13, 21, 51, 78-79, , 107, 108, , 131, 132, 134, 135, , , 224, 249, 256, 277, 398, 418, 507, 517, 526, 538, 548, 554, 640, 665, 682, 720, 746 LEVEL ONE SE/TE: 307, , 359, 360 LEVEL TWO SE/TE: 9, 81, , 132, , 507, 665, 720 LEVEL ONE SE/TE: 62, 117, 235, 335, 389, 451, , 590, 631, 644, 688, 742, 786 LEVEL TWO SE/TE: 48, 320, 451, , 497, 526, 616, 621, 625, 648, 654, 670, 750 LEVEL ONE SE/TE: , , , 359 LEVEL TWO SE/TE: 77/133; 70, 78-79, 82-83, , 131, 132 7

8 10. HOSPITALITY, TOURISM, AND RECREATION 10.0 Integrate knowledge, skills, and practices required for careers in hospitality, tourism, and recreation Analyze career paths within the hospitality, tourism, and recreation industries Demonstrate procedures applied to safety, security, and environmental issues Apply concepts of service to meet customer expectations Demonstrate practices and skills involved in lodging occupations. LEVEL ONE SE/TE: 12-14, 35-46, 51, 52, 53-61, 62, 63, 64, 65, 67, , , 795, LEVEL TWO SE/TE: 644, 718 LEVEL ONE SE/TE: 46-50, 51, 52, 61, 67, , 799, 800 LEVEL TWO SE/TE: 3/66; , , 718 LEVEL ONE SE/TE: 59, 65, 92, 93, 98, 137, 172, 173, 178, 183, 197, 198, 204, 206, 207, 209, , 590 LEVEL TWO SE/TE: 571/631; 82, 99, 135, , , 584, 585, , 599, 600, , 612, 613, , 629, 630, 632, 635, 755 LEVEL ONE SE/TE: 615/669; 4-5, 41, 43, 394 LEVEL TWO SE/TE: 77/133, 218/276, 501/563; 45, 82, 83, 107 LEVEL ONE SE/TE: 12-14, 46-49, 50, 51, 52, 56-61, Demonstrate practices and skills for travel related services Demonstrate management of recreation, leisure, and other programs and events. LEVEL ONE SE/TE: 26, 27, 49, LEVEL ONE SE/TE: 7-14, 34-44, LEVEL TWO SE/TE: 635/686, 693/754 8

9 13. INTERPERSONAL RELATIONSHIPS 13.0 Demonstrate respectful and caring relationships in the family, workplace, and community Analyze functions and expectations of various types of relationships Analyze personal needs and characteristics and their impact on interpersonal relationships Demonstrate communication skills that contribute to positive relationships Evaluate effective conflict prevention and management techniques Demonstrate teamwork and leadership skills in the family, workplace, and community Demonstrate standards that guide behavior in interpersonal relationships. LEVEL ONE SE/TE: 461/536; , 453, 454, 457, , , 476, 477, 483 LEVEL TWO SE/TE: 581, 651 LEVEL ONE SE/TE: 445, 452, 463, 483, LEVEL TWO SE/TE: 292 LEVEL ONE SE/TE: , 422, 423, , 476, 477 LEVEL ONE SE/TE: 411/455; , , 441, 442, 452, 453, 454, 456, , 476, 477, 484, 498, 499, 519 LEVEL TWO SE/TE: 581, 651 LEVEL ONE SE/TE: 461/536; , , , , 476, 477, , 498, 499 LEVEL TWO SE/TE: 651 LEVEL ONE SE/TE: 411/455; , 453, 545, , , 476, 477, , 488 LEVEL TWO SE/TE: 581 LEVEL ONE SE/TE: , , 474, , , 496, 498, 538 LEVEL TWO SE/TE: 78-79, , , ,

10 14. NUTRITION AND WELLNESS 14.0 Demonstrate nutrition and wellness practices that enhance individual and family well-being. LEVEL ONE SE/TE: 115, 280, 307, 338, , 359, 360, , 367, 378, 381, 387, 391, 398, 403, 404, 405, 543, 555, 569, 575, 579, , 682, 699, LEVEL TWO SE/TE: 9, 21, 51, 81, , , 131, 132, , 224, 241, 249, 255, 256, 267, 276, 277, 374, 390, 393, 398, 418, 507, 517, 526, 548, 554, 640, 654, 665, 682, 699, 721, 724, 734, 736, 746, Analyze factors that influence nutrition and wellness practices across the life span Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span Evaluate factors that affect food safety, from production through consumption Evaluate the impact of science and technology on food composition, safety, and other issues. LEVEL ONE SE/TE: 115, 183, 247, 307, 338, 346, , , 359, 405, LEVEL TWO SE/TE: 9, 21, 51, 81, 94, , 107, 135 LEVEL ONE SE/TE: 247, 307, 346, , , 405, 691 LEVEL TWO SE/TE: 217/276; 9, 70, 94, 102, 135 LEVEL ONE SE/TE: 280, 338, LEVEL TWO SE/TE: 9, 60, 67, 70, , 629, 630 LEVEL ONE SE/TE: 71/148; 72-73, 74-91, 92, 93, , 102, 103, , 124, 125, , 133, 134, , 146, 147, 149, 313, 327, 338, 383, 401, 560, 581, 663, 670, 681, 718, , LEVEL TWO SE/TE: 7, 15, 19, 34, 37, 44, 47, 56, 59, 84, 87, , 111, 135, , 237, 248, 268, 329, 333, 345, , 414, 509, 517, 523, 529, 538, 546, 641, 679 LEVEL ONE SE/TE: 25, 59, 62, 65, 67, 98, 117, 137, 163, 178, 235, 278, 335, 389, 510, , 590, 631, 635, 688 LEVEL TWO SE/TE: 571/631; 91-92, 99, , , 153, , 161, 238, 320, , , 584, 585, , 599, 600, , 612, 613, , 620, 629, 632, 648, 654, 670,