Foundations of Restaurant Management & Culinary Arts

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

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.

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... 10 Balancing Work and Family... 10 Examining Safety and Sanitation... 10 Applying Nutritional Principles... 12 Applying Food-Preparation Techniques... 13 Preparing Garde Manger... 16 Learning Baking Fundamentals... 17 Serving in the Dining Room... 18 Using Business and Math Skills... 19 Purchasing and Receiving Goods... 19 Introducing the Hospitality Industry... 20 Using Workplace Skills... 21 3

Culinary Arts I TASKS/COMPETENCIES Workplace Readiness Skills: Personal Qualities and People Skills 001 Demonstrate positive work ethic. SE: 461, 478, 481, 489-492, 496, 498, 538 TE: 461, 478, 481, 489-492, 497, 498, 538 SE: 300-302, 304, 305 TE: 300-302, 304, 305 002 Demonstrate integrity. SE: 216-217, 223-224, 232, 233, 467, 489 TE: 216-217, 223-224, 232, 233, 467, 489 SE: 301-302, 304, 305 TE: 301-302, 304, 305 003 Demonstrate teamwork skills. SE: 222, 232, 461-463, 473-474, 476, 477, 536 TE: 222, 232, 461-463, 473-474, 476, 477, 536 SE: 192-193, 433-443, 445 TE: 192-193, 433-443, 445 004 Demonstrate self-representation skills. SE: 217, 221-224, 233, 467, 479-482, 488-489, 733-737, 761-765, 782 TE: 216-217, 221-224, 467, 478-483, 488-490, 733-737, 761-765, 782 SE: 773-780 TE: 773-780 005 Demonstrate diversity awareness. SE: 416-421, 422, 447, 461, 463-469, 476, 477, 481 TE: 416-421, 422, 447, 461, 463-469, 476, 477, 481 006 Demonstrate conflict-resolution skills. SE: 424-426, 469-474, 484-488, 498, 499, 735 TE: 424-426, 469-474, 484-488, 498, 499, 735 4

007 Demonstrate creativity and resourcefulness. SE: 218, 221, 479-483, 621-624, 636-637, 651 TE: 218, 221, 478-483, 621-624, 636-637, 651 SE: 438-443, 453-456, 461-464, 476-481, 497 TE: 438-443, 453-456, 461-464, 476-481, 497 Workplace Readiness Skills: Professional Knowledge and Skills 008 Demonstrate effective speaking and listening skills. SE: 413-421, 424-432, 441, 445-450, 453 TE: 423-421, 424-432, 441, 445-450, 453 SE: 779-780 TE: 779-780 009 Demonstrate effective reading and writing skills. SE: 432-439, 441, 442, 456-457, 739-742, 769-770 TE: 432-439, 441, 442, 456-457, 739-742, 769-770 SE: 310-313, 316-318, 324, 774-776 TE: 774-776, 316-318, 324, 774-776 010 Demonstrate critical-thinking and problemsolving skills. 011 Demonstrate healthy behaviors and safety skills. SE: 484-488, 498, 499, 644-647, 651, 733-736 TE: 484-488, 498, 499, 644-647, 651, 733-736 SE: 581-582, 584, 585, 589-598, 599, 600, 601-611, 613, 614-627, 631, 632 TE: 581-582, 584, 585, 589-598, 599, 600, 601-611, 613, 614-627, 631, 632 SE: 94-101, 102, 103, 154-162, 163-171, 172, 174-195, 197, 198, 199-205, 206, 207, 208, 209, 663, 777-781 TE: 94-101, 102, 103, 154-162, 163-173, 172, 174-195, 197, 198, 199-205, 206, 207, 208, 209, 663, 777-782 SE: 326-333, 337, 341, 418 TE: 326-333, 337, 341, 418 5

012 Demonstrate an understanding of workplace organizations, systems, and climates. SE: 89-90, 126-132, 133, 134, 158-162, 172, 225-231, 232, 233, 492-496, 498, 499, 511-519, 521, 522 TE: 89-90, 126-132, 133, 134, 158-163, 172, 225-231, 232, 233, 492-496, 498, 499, 511-519, 521, 522 SE: 151-154, 158-159, 185-193, 308-313, 326-338, 342, 345, 438-443, 446, 447-453, 457-458, 466, 467,471-492, 494, 495496, 497 TE: 151-154, 158-159, 185-193, 308-313, 326-338, 342, 345, 438-443, 446, 447-453, 457-458, 466, 467,471-492, 494, 495496, 497 013 Demonstrate lifelong-learning skills. SE: 216-224, 230, 232-233, 413-417, 421, 423, 424-439, 442, 444-451, 453, 456, 457, 463-469, 473-474, 477, 479-482, 484-487, 492-496, 499, 734-738, 741-742, 760, 782, 784-786, 788 TE: 216-224, 230, 232-233, 413-417, 421, 423, 424-439, 442, 444-451, 453, 456, 457, 463-469, 473-474, 477, 479-482, 484-487, 492-496, 499, 734-738, 741-742, 760, 782, 784-786, 788 SE: 761-763 TE: 761-763 014 Demonstrate job acquisition and advancement skills. SE: 733-746, 748, 749, 750-757, 760, 761-773, 776, 789, 802-803 TE: 733-746, 748, 749, 750-757, 760, 761-773, 776, 789, 802-803 SE: 761-763 TE: 761-763 6

015 Demonstrate time-, task-, and resourcemanagement skills. SE: 126-132, 134, 141-145, 230-231, 449-450, 454, 474, 478-487, 482-484, 492-493, 499, 523-531, 534, 535, 538 TE: 126-132, 134, 141-145, 230-231, 449-450, 454, 474, 478-487, 482-484, 492-493, 499, 523-531, 534, 535, 538 SE: 146-159, 162, 163, 164-179, 182, 184-193, 196, 197, 198-206, 209,210, 211, 212, 306-321, 323, 324 TE: 146-159, 162, 163, 164-179, 182, 184-193, 196, 197, 198-206, 209,210, 211, 212, 306-321, 323, 324 016 Demonstrate job-specific mathematics skills. SE: 236-240, 247-249, 254-259, 261, 262, 264 TE: 236-240, 247-249, 254-259, 261, 262, 264 SE: 147-157, 163, 167-179, 182, 183, 212, 333-338, 344, 482-489, 495, 497 TE: 147-157, 163, 167-179, 182, 183, 212, 333-338, 344, 482-489, 495, 497 017 Demonstrate customer-service skills. SE: 617-624, 626, 627, 632-639, 644-647, 650, 651, 653-655, 661-663, 665, 667, 668 TE: 617-624, 626, 627, 632-639, 644-647, 650, 651, 653-655, 661-663, 665, 667, 668 SE: 438-443, 445, 446, 453-456, 461-464, 466, 467, 496, 497 TE: 438-443, 445, 446, 453-456, 461-464, 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: 158-159, 162 TE: 158-159, 162 019 Demonstrate information technology skills. SE: 235, 631, 635 TE: 235, 631, 635 SE: 158-159, 162 TE: 158-159, 162 7

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, 785 021 Demonstrate telecommunications skills. SE: 428-432, 433, 451, 457 TE: 428-432, 433, 451, 457 SE: 449, 461-464, 496 TE: 449, 461-464, 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, 492-496, 499, 508, 510-519, 521, 523-528, 534, 535-536, 734-736 TE: 62, 492-496, 499, 508, 510-519, 521, 523-528, 534, 535-536, 734-736 SE: 146-159, 163, 164-168, 175-179, 182, 184-193, 197, 198-206, 211, 212, 286-302, 305, 306-321, 325-338, 342, 343, 438-443, 447-464, 466, 467, 578-582, 584, 585, 589-598, 600, 607-611, 613, 614-627, 630, 631 TE: 146-159, 163, 164-168, 175-179, 182, 184-193, 197, 198-206, 211, 212, 286-302, 305, 306-321, 325-338, 342, 343, 438-443, 447-464, 466, 467, 578-582, 584, 585, 589-598, 600, 607-611, 613, 614-627, 630, 631 SE: 230-231, 447-450, 453, 454, 455, 467-468, 474, 476, 479, 482-484, 492 TE: 230-231, 447-450, 453, 454, 455, 467-468, 474, 476, 479, 482-484, 492 SE: 184-193, 196, 197, 211 TE: 184-193, 196, 197, 211 SE: 755-756 TE: 755-756 SE: 146-158, 162, 163, 184-193, 196, 197, 204-206, 210 TE: 146-158, 162, 163, 184-193, 196, 197, 204-206, 210 8

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: 473-474, 482-484 TE: 473-474, 482-484 SE: 198-206, 209 TE: 198-206, 209 The following pages may be developed in meeting this standard: SE: 235, 437, 735 TE: 235, 437, 735 SE: 296 TE: 296 SE: 156-162, 159, 296, 469-472, 477, 502, 511-513, 736-737 TE: 156-162, 159, 296, 469-472, 477, 502, 511-513, 736-737 SE: 190-193, 196, 197 TE: 190-193, 196, 197 SE: 443-444, 494-496, 618-619, 621-624, 626, 627, 642-644, 669, 670 TE: 443-444, 494-496, 618-619, 621-624, 626, 627, 642-644, 669, 670 SE: 436-437, 447-458, 461-464, 466, 467, 496, 497 TE: 436-437, 447-458, 461-464, 466, 467, 496, 497 SE: 156-171, 172, 173, 174-193, 199-204, 207, 209 TE: 156-171, 172, 173, 174-193, 199-204, 207, 209 SE: 329-333, 574-582, 584, 585, 586-598, 599, 600, 601-611, 612, 613, 614-627, 630, 631, 632 TE: 329-333, 574-582, 584, 585, 586-598, 599, 600, 601-611, 612, 613, 614-627, 630, 631, 632 9

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, 784-787, 788, 807-809 TE: 218, 489, 784-787, 788, 807-809 SE: 761-763 TE: 761-763 SE: 736-737 TE: 736-737 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: 733-737, 748 TE: 773-737, 748 The following pages may be developed in meeting this standard: SE: 231, 447-449, 466-467, 482-484 TE: 231, 447-449, 466-467, 482-484 The following pages may be developed in meeting this standard: SE: 231, 447-449, 466-467, 482-484 TE: 231, 447-449, 466-467, 482-484 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: 104-120, 124, 126-132, 133, 134, 149. 811-813 TE: 104-120, 124, 126-132, 133, 134, 149. 811-813 10

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, 94-100, 102, 103, 104-120, 125 TE: 81, 82, 86-88, 94-100, 102, 103, 104-120, 125 SE: 765-767 TE: 765-767 040 Explain good personal hygiene/health practices. SE: 77, 94-101, 102, 103, 777-782, 788, 789, 803 TE: 77, 94-101, 102, 103, 777-782, 788, 789, 803 SE: 99-101 TE: 99-101 041 Demonstrate safe food production, storage, and service procedures. SE: 104-120, 124, 125, 126-132, 133, 134, 148, 149 TE: 104-120, 124, 125, 126-132, 133, 134, 148, 149 SE: 17, 22, 109-112, 126-129, 236-239, 329-333, 364-367, 381-382, 385-387, 402-404 TE: 17, 22, 109-112, 126-129, 236-239, 329-333, 364-367, 381-382, 385-387, 402-404 042 Identify potentially hazardous foods. SE: 80, 84, 86-88, 92 TE: 80, 84, 86-88, 92 043 Identify common food allergens. SE: 86-88, 92 TE: 86-88, 92 044 Demonstrate the safe use of cleaners and sanitizers. 045 Explain Material Safety Data Sheets (MSDS) and their requirements. SE: 135-141, 146 TE: 135-141, 146 SE: 137, 161-162 TE: 137, 161-162 11

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: 126-132, 134, 142-145, 146, 147, 149 TE: 126-132, 142-145, 146, 147, 149 SE: 769-771 TE: 769-771 SE: 139-143, 146 TE: 139-143, 146 SE: 601-611, 612, 613, 631 TE: 601-611, 612, 613, 631 SE: 142-145, 147 TE: 142-145, 147 SE: 769-771 TE: 769-771 SE: 153, 161, 174-176, 183, 186-193, 197, 206, 209 TE: 153, 161, 174-176, 183, 186-193, 197, 206, 209 SE: 158, 175-178, 183-189, 194-195, 197 TE: 158, 175-178, 183-189, 194-195, 197 SE: 167, 199-205, 206, 207 TE: 167, 199-205, 206, 207 SE: 174-181, 197 TE: 174-181, 197 Applying Nutritional Principles 054 Identify governmental nutritional guidelines. SE: 345-346, 348-356, 359, 360 TE: 345-346, 348-356, 359, 360 SE: 99-101, 108 TE: 99-101, 108 12

055 Evaluate diets, using the recommended dietary allowances. 056 Identify the principles of cooking and storage techniques for maximum retention of nutrients. SE: 345-356, 358-360, 378, 622 TE: 345-356, 358-360, 378, 622 SE: 117-125, 131, 132, 133 TE: 117-125, 131, 132, 133 SE: 111-112 325, 338, 557, 560-562, 584-585, 590-593, 599, 601, 682, 688, 697, 704 TE: 111-112, 325, 557, 560-562, 584-585, 590-593, 599, 601-603, 682, 688, 697, 704 SE: 110-111, 112-116, 202-203, 236-237, 329-333, 367, 385-386, 398-399, 402-404, 413 TE: 110-111, 112-116, 202-203, 236-237, 329-333, 367, 385-386, 398-399, 402-404, 413 Applying Food-Preparation Techniques 057 Demonstrate basic knife skills. SE: 195-196, 274-280, 300, 301, 304-306, 317, 318, 735 TE: 195-196, 274-280, 300, 301, 304-306, 317, 318, 735 SE: 358, 362, 384, 405-406 TE: 358, 362, 384, 405-406 058 Demonstrate basic hand tool(s) and utensil operation. SE: 280-284, 289-291, 303-306, 585-590, 664 TE: 280-284, 289-291, 303-306, 585-590, 664 SE: 59-62, 66 TE: 59-62, 66 059 Demonstrate basic equipment operation. SE: 252, 271-273, 280-284, 288-299, 300, 301 TE: 252, 271-273, 280-284, 288-299, 300, 301 SE: 329-332 TE: 329-332 060 Demonstrate basic uses of pots and pans. SE: 285-288 TE: 285-288 13

061 Read and follow a recipe. SE: 407-409, 611-613, 727-729 TE: 407-409, 611-613, 727-729 SE: 73-75, 279-281, 427-429, 567-569, 689-691, 757-759 TE: 73-75, 279-281, 427-429, 567-569, 689-691, 757-759 062 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: 245-259, 261, 262, 264, 265 TE: 245-259, 261, 262, 264, 265 SE: 168-173, 175-177, 183, 212, 213 TE: 168-173, 175-177, 183, 212, 213 SE: 321-330, 344, 362-363, 561-563, 566-567, 590-598, 604 TE: 321-330, 344, 362-363. 561-563, 566-567, 590-598, 604 SE: 369, 387-388, 407 TE: 369, 387-388, 407 SE: 331-334, 343, 344, 362, 363 TE: 331-334, 343, 344, 362, 363 SE: 370-371, 373, 377, 389-390, 393, 407-408 TE: 370-371, 373, 377, 389-390, 393, 407-408 SE: 334-337, 343, 344, 362, 363, 599 TE: 334-337, 343, 344, 362, 363, 599 SE: 370-371, 373, 377, 389-390, 393, 407-408 TE: 370-371, 373, 377, 389-390, 393, 407-408 SE: 241-243, 252-253, 264-265, 362 TE: 241-243, 252-253, 264-265, 362 SE: 508-510, 512, 513 TE: 508-510, 512, 513 14

067 Demonstrate scaling and measurement techniques, using volume. SE: 241-243, 249-251, 253, 264-265, 362 TE: 241-243, 249-251, 253, 264-265, 362 SE: 171-173 TE: 171-173 068 Identify herbs, spices, oils, and vinegars. SE: 306-313 TE: 306-313 SE: 243-245, 255, 256 TE: 243-245, 255, 256 069 Identify and fabricate meats. SE: 352-360, 377, 378 TE: 352-360, 377, 378 070 Identify and fabricate poultry. SE: 381-386, 393, 394 TE: 381-386, 393, 394 071 Identify and fabricate fish. SE: 396-402, 405-406, 413, 414 TE: 396-402, 405-406, 413, 414 072 Identify and fabricate shellfish. SE: 396-397, 401-402, 404-405, 406 TE: 396-397, 401-402, 404-405, 406 073 Identify similarities and differences between stocks, soups, and sauces and their preparations. 074 Identify fruits, vegetables, and farinaceous items and their preparations. SE: 369-372, 380, 381, 382-387, 391, 392, 393-399, 402, 403, 405 TE: 369-372, 380, 381, 382-387, 391, 392, 393-399, 402, 403, 405 SE: 546-555, 558-567, 570, 571-582,585-590, 605, 607-608, 678-682, 691, 700-704, 711-714, 719 TE: 546-555, 558-567, 570, 571-582,585-590, 605, 607-608, 678-682, 691, 700-704, 711-714, 719 SE: 114-115, 220-221, 223, 227-230 233, 241 TE: 114-115, 220-221, 223, 227-230 233, 241 075 Identify breakfast meats. SE: 41-42, 52 TE: 41-42, 52 15

076 Identify different egg products. SE: 17-21, 33-34 TE: 17-21, 33-34 077 Identify hot breakfast cereals. SE: 43, 51 TE: 43, 51 078 Identify batter products. SE: 328 TE: 328 SE: 39-40, 51 TE: 39-40, 51 079 Prepare breakfast meats. SE: 41-42, 44, 51 TE: 41-42, 44, 51 080 Prepare eggs in a variety of ways. SE: 24-34, 37, 38, 69 TE: 24-34, 38, 38, 69 081 Prepare hot breakfast cereals. SE: 43, 51, 52 TE: 43, 51, 52 082 Prepare batter products. SE: 327-328, 330, 598 TE: 327-328, 330, 598 SE: 39-40, 524, 528, 532 TE: 39-40, 524, 528, 532 083 Demonstrate food-presentation techniques. SE: 340-341, 652-654, 668 TE: 340-341, 652-654, 668 SE: 62, 64, 226, 228-229, 266, 272, 558-559, 563 TE: 62, 64, 226, 228-229, 266, 272, 558-559, 563 Preparing Garde Manger 084 Prepare cold food: salad. SE: 224-233, 242, 276, 277 TE: 224-233, 242, 276, 277 085 Prepare cold foods: dressings and marinades. SE: 243-250, 256, 277 TE: 243-250, 256, 277 16

086 Prepare cold foods: dips and relishes. SE: 251-253, 255, 256 TE: 251-253, 255, 256 087 Prepare cold food: sandwiches. SE: 53, 55-59, 62-63, 66, 67 TE: 53, 55-59, 62-63, 66, 67 088 Prepare cold foods: canapés and hors d'oeuvres. SE: 55-56, 64 TE: 55-56, 64 089 Demonstrate cold food presentation techniques. SE: 62-64, 228-229, 233-236, 257-261, 558-559, 563 TE: 62-64, 228-229, 233-236, 257-261, 558-559, 563 090 Produce edible decorative pieces. SE: 257-259, 261-267, 270-272, 274, 275 TE: 257-259, 261-267, 270-272, 274, 275 Learning Baking Fundamentals 091 Define baking terms. SE: 503-507, 513 TE: 503-507, 513 092 Identify equipment and utensils used in baking. SE: 252, 280-284, 286, 287, 289 TE: 252, 280-284, 286, 287, 289 093 Identify ingredients used in baking and their functions. SE: 503-507, 512, 513 TE: 503-507, 512, 513 094 Prepare yeast products. SE: 514-519, 522, 523 TE: 514-519, 522, 523 095 Prepare quick breads. SE: 524-526, 531, 532 TE: 524-526, 531, 532 096 Prepare pies and tarts. SE: 533-537, 554-556, 565 TE: 533-537, 554-556, 565 17

097 Prepare cookies. SE: 538-539, 542 TE: 538-539, 542 098 Demonstrate dessert and baked goods presentation techniques. SE: 558-559, 561, 563 TE: 558-559, 561, 563 Serving in the Dining Room 099 Demonstrate the general rules of table settings and service. 100 Demonstrate communication with diverse groups. SE: 653-660, 663-665, 668 TE: 653-660, 663-665, 668 SE: 447-448, 463-469, 476, 477, 536, 623 TE: 447-448, 463-469, 476, 477, 536, 623 101 Identify types of dining service techniques. SE: 619-620, 652-654, 661-665, 668 TE: 619-620, 652-654, 661-665, 668 SE: 236, 259-261, 274, 558-559, 561, 563 TE: 236, 259-261, 274, 558-559, 561, 563 102 Perform an on-site catered function. The following pages may be developed in meeting this standard: SE: 8-10, 36-37 TE: 8-10, 36-37 103 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, 67 104 Demonstrate procedures for marketing to customers. SE: 636-637, 642-644, 650, 651, 670 TE: 636-637, 642-644, 650, 651, 670 SE: 433-443, 445,446, 447-464, 466, 467, 468-492, 494, 495, 496, 497 TE: 433-443, 445,446, 447-464, 466, 467, 468-492, 494, 495, 496, 497 105 Prepare and serve beverages. SE: 637-640, 650, 658, 665 TE: 637-640, 650, 658, 665 SE: 45-49, 52 TE: 45-49, 52 18

106 Explain interrelationships and workflow between dining room and kitchen operations. SE: 225-231, 233, 445-450, 454, 455, 661-662 TE: 225-231, 233, 445-450, 454, 455, 661-662 Using Business and Math Skills 107 Demonstrate recipe and formula conversions. SE: 247-249, 254-257, 261, 262, 264 TE: 247-249, 254-257, 261, 262, 264 SE: 167-178, 182, 183, 210, 212 TE: 167-178, 182, 183, 210, 212 108 Demonstrate preparation of a guest check. SE: 527, 632-635, 640-641, 650, 651 TE: 527, 632-635, 640-641, 650, 651 109 Perform calculations, using current technology. SE: 234-235, 532, 631, 635 TE: 234-235, 532, 631, 635 SE: 158-159, 162, 296 TE: 158-159, 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: 108-112, 124, 125, 273, 557, 584 TE: 108-112, 124, 125, 273, 557, 584 SE: 325-332, 337, 340, 341, 343 TE: 325-332, 337, 340, 341, 343 SE: 254-257, 261, 262, 264, 556, 582-583 TE: 254-257, 261, 262, 264, 556, 582-583 SE: 286-292, 300-302, 304, 305, 323, 316-318, 337-338, 342, 343 TE: 286-292, 300-302, 304, 305, 323, 316-318, 337-338, 342, 343 112 Describe the purpose of requisitions. SE: 318, 338-339 TE: 318, 338-339 113 Describe market fluctuation and the effect on product cost. SE: 318-320, 323, 345 TE: 318-320, 323, 345 19

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: 300-302, 305 TE: 300-302, 305 SE: 288, 310-313, 317-318, 323, 324, 342, 345 TE: 288, 310-313, 317-318, 323, 324, 342, 345 SE: 89-90, 110-111, 132 TE: 89-90, 110-111, 132 SE: 352-354, 379-380, 395-397, 413 TE: 352-354, 379-380, 395-397, 413 SE: 108-111, 548-555, 556, 572-574, 575-582 TE: 108-111, 548-555, 556, 572-574, 575-582 118 Describe steps of receiving and storing food. SE: 111-113, 124, 125, 271-273, 311, 341, 557, 582-585, 697, 704, 709, 710 TE: 111-113, 124, 125, 271-273, 311, 341, 557, 582-585, 697, 704, 709, 710 SE: 325-335, 341, 342, 343 TE: 325-335, 341, 342, 343 119 Describe the steps of receiving and storing cleaning supplies and chemicals. SE: 84-85, 135-137, 161-164, 173 TE: 84-85, 135-137, 161-164, 173 120 Inventory food and non-food items. SE: 532 TE: 532 SE: 167, 316, 318, 333-338, 341, 342 TE: 167, 316, 318, 333-338, 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, 67 122 Trace the growth and development of the hospitality industry. SE: 14-29, 32, 33, 67 TE: 14-29, 32, 33, 67 20

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, 785 124 Identify career opportunities. SE: 35-49, 51, 61, 66, 519, 790-797, 800, 802 TE: 35-49, 51, 61, 66, 519, 790-797, 800, 802 SE: 300-302, 432-433, 458, 761-763 TE: 300-302, 432-433, 458, 761-763 125 Read industry trade periodicals. SE: 35-36, 218, 784-785 TE: 35-36, 218, 784-785 Using Workplace Skills 126 Complete the mock job interview process, including preparation and follow-up. SE: 761-773, 775, 776 TE: 761-773, 775, 776 SE: 773-780 TE: 773-780 127 Describe employee orientation. SE: 500, 515-518, 521 TE: 500, 515-518, 521 128 Identify various training methods. SE: 513-518, 523-528, 534, 535, 645 TE: 513-518, 523-528, 534, 535, 645 129 Identify types and methods of employee evaluation. 130 Identify techniques to resolve conflict and negotiate differences. SE: 528-531, 534, 535 TE: 528-531, 534, 535 SE: 445-450, 480-487, 488, 498, 499, 536 TE: 445-450, 480-487, 488, 498, 499, 536 131 Identify federal and state employment laws. SE: 156-160, 162, 470-472, 500, 502-504, 511-513, 522 TE: 156-160, 162, 470-472, 500, 502-504, 511-513, 522 21