a correlation of foundations of restaurant management & … · 2019. 6. 4. · second edition,...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevels1and2©2018

Tothe

AlabamaCourseofStudy

CareerandTechnicalEducation

FoundationsofRestaurantManagement&CulinaryArts,SecondEditionLevels1and2©2018

totheAlabamaCourseofStudyforCareerandTechnicalEducation

SE=StudentEdition 2

INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Levels1and2©2018meettheobjectivesoftheAlabamaCourseofStudyforCareerandTechnicalEducation.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.



SE=StudentEdition 3

AlabamaCourseofStudyCareerandTechnicalEducation


SecondEdition,LevelsIand2©2018

HospitalityandTourismHospitalityandTourismisaone-creditcoursethatservesastheprerequisiteforallpathwaysincludedintheHospitalityandTourismcluster.Majortopicsincludeintroductiontohospitalityandtourism,recreation,travelandtourism,lodging,restaurantandfoodandbeverageservices,safetyandsanitation,customerrelations,andqualityservices.Therequiredschool-basedlaboratoryfortheHospitalityandTourismclusterisacommercialfoodservicekitchenwithafood-servinganddiningarea.School-basedlaboratoryexperiencesareessentialforstudentstodevelopskillsinthehospitalityandtourismindustry.Careerandtechnicalstudentorganizationsareintegral,co-curricularcomponentsofeachcareerandtechnicaleducationcourse.Theseorganizationsserveasameanstoenhanceclassroominstructionwhilehelpingstudentsdevelopleadershipabilities,expandworkplace-readinessskills,andbroadenopportunitiesforpersonalandprofessionalgrowth.Studentswill:1.Tracethehistoryofhospitalityandtourismindustries,includingculinaryandfoodservices,lodging,travelandtourism,andlegalandethicalissues.

LEVEL1SE:13,14–20,22(activities1&3),47,160–161,162–164,167,170,172(activities5&6)LEVEL2SE:n/a

2.Applymathematical,reading,writing,terminology,critical-thinking,decision-making,communication,financialliteracy,andproblem-solvingskillstohospitalityandtourismindustries.

LEVEL1SE:Thetextincludesbutisnotlimitedtothefollowing:mathematicalskills:156(activity3),172(activity3),242(activities2&3),268(activity3),293(Q2&activity3),294(activity1),344(activity2),371(activity3),359(Q2),396(activity3),404–405,411(activity3),462(activity3),477–478(activity3)readingskills:264–265,276–277,278–282,282–285writingskills:164,268(activity6),293(activity1),294(activity2),325(activity6),371(activities1,3,&5),396(activity5),411(activity3)terminology:60(sidenote),250,400–403,411(activity5),486–517(glossaryofdefinitions)critical-thinking,decision-making,&problem-solvingskills:66–68,69(Q1&Q2),70(activity6),117(lastactivity),137(activity6),154(Q1&Q2),182–185,429–430,472–474,476(Q3)



SE=StudentEdition 4



SecondEdition,LevelsIand2©20182.cont. LEVEL1

SE,cont.communication:49–50,58–68,69(Q1&Q2),70(activities1–6),425–426,428–429financialliteracy:286–288,289–292(knowledgecheckQ3),293(activity3)LEVEL2SE:22(allactivities),40(casestudyfollow-upandallactivities),85(casestudyfollow-up),86(activity2),111(casestudyfollow-up),112(activity5),144(activity2),184(activities4&6),234(casestudyfollow-up),247(casestudyfollow-up&activities1,2,4),248(activity6),284(activities1&3),308(casestudyfollow-up),333(casestudyfollow-up),354(casestudyfollow-up),375(casestudyfollow-up),397(didyouknow),398(casestudyfollow-up),415(casestudyfollow-up),416(activities4&5),455(casestudyfollow-up),456(activity6),481(casestudyfollow-up),503(activities2,3,&5),520(activities3&5)

3.Explaintheimpactofgoalsetting,teamwork,andtechnicalskillsoncareersinhospitalityandtourismindustries.

LEVEL1SE:29–31,46–47(especiallyQ3),53(Q1),54(activities2&6),275(Q2),248–249,292(Q2),467–469LEVEL2SE:247(activity1),298–306,308(activity3),482(activity5)

• RecognizingtheimportanceofFCCLAprogramstohospitalityandtourismindustries

LEVEL1SE:n/aLEVEL2SE:n/a



SE=StudentEdition 5



SecondEdition,LevelsIand2©2018Recreation,Travel,andTourism4.Determinetechnologytoolsthatimpact

hospitalityandtourismindustries.LEVEL1SE:291(technologysidenote),440,441,459–460,462(activity5)LEVEL2SE:n/a

5.Determinecareerpathways,entrepreneurialopportunities,andrequiredcredentialsrelatedtohospitalityandtourism.

LEVEL1SE:17,29–31,33,37–38,90–91,93(activity4)LEVEL2SE:2–3,42–43,190–191,310–311,378–379,442–443

6.Comparetypesofrecreation,travel,andtourismactivities.Examples:amusementparks,museums,sportingevents,destinationvacations,cruises,spas,resorts,tours,attractions,theaters,reunions


7.Describestrategiesinvolvedinplanningvariousevents,includinggolftournaments,weddings,andanniversarycelebrations.


Lodging8.Determinestagesintheguestcycle,includingpre-arrival,arrival,occupancy,anddeparture.


9.Identifycriteriausedforclassifyinghotelproperties.


10.Identifytheroleofvariousdepartmentswithinalodgingfacility.Examples:housekeeping,maintenance,landscaping




SE=StudentEdition 6



SecondEdition,LevelsIand2©2018RestaurantandFoodandBeverageServices11.Organizetheback-of-the-houseandfront-ofthe-houseofaculinarylaboratoryforfunction,efficiency,timemanagement,andcost.

LEVEL1SE:246–249,267(Q2)LEVEL2SE:n/a

12.Demonstrateoperationoffoodpreparationandnonfoodcommercialequipment,accordingtoOccupationalSafetyandHealthAdministration(OSHA)standards.

LEVEL1SE:160–161,162–164,170,171(Q1&Q2),172(activity6),202–203,204–206,207–211,212,214–216,222–228,229–232,232–236,310–317LEVEL2SE:n/a

• Classifyingsmallandlargefoodpreparationequipment

LEVEL1SE:204–216,222–231,234–235,236LEVEL2SE:n/a

• Describingthecalibrationoffoodpreparationequipment

LEVEL1SE:144–145LEVEL2SE:n/a

• Measuringportionswithladles,cups,spoons,andscales

LEVEL1SE:227–228,282–285,293(activity2)LEVEL2SE:n/a

• Analyzingwarrantiesandserviceagreementsforpropermaintenanceoffoodpreparationequipment


• Identifyingproperhandling,storage,andcleaningoffoodpreparationequipment

LEVEL1SE:130–131,132,137(activity4),167,236–237LEVEL2SE:n/a



SE=StudentEdition 7



SecondEdition,LevelsIand2©201813.Applyculinarycalculationstorecipeconversions,includingweightandvolume,caloriesandfatgrams,andfoodtemperatureconversions.

LEVEL1SE:278–279,280–282,294(activities1&2),404,405LEVEL2SE:144(activity3),223–224,284–285(activity3),482(activity3)

14.Demonstratesafetywhenusingvariouscuttingtoolsinacommercialculinarylaboratory.

LEVEL1SE:204–205,212(Q2),213,237,238–240,242(activities4&5)LEVEL2SE:n/a

• ComparingknifecutsusedintheculinaryindustryExamples:julienne,bâtonnet,brunoise,dice,tourne,rondelle,chiffonade

LEVEL1SE:238–240,242(activity5)LEVEL2SE:n/a

• Identifyingsharpeningtools,includingstoneandsteel

LEVEL1SE:236LEVEL2SE:n/a

• Illustratingsafehandlingandwashingtechniquesforsharpeningtools

LEVEL1SE:236–237,242(activity4)LEVEL2SE:

• Selectingpropercuttingtools,includingknives,mandolins,choppers,andfoodprocessorsforvarioustasks

LEVEL1SE:204–205,234–235LEVEL2SE:n/a

• Demonstratingsafeknife-sharpeningtechniques LEVEL1SE:236LEVEL2SE:n/a



SE=StudentEdition 8



SecondEdition,LevelsIand2©201815.Assessfactorsthataffectfoodquality,includingtaste,appearance,color,andtexture.

LEVEL1SE:268(activity4)LEVEL2SE:511

16.Explaintheimportanceofdevelopingstandardizedrecipesinafoodserviceoperation.

LEVEL1SE:276–277LEVEL2SE:223

• Interpretingrecipeinstructions LEVEL1SE:259–263,276–277,308,310–316,321,322,323,325(activity6),340,341,342,356,357,362,368–369,407–409LEVEL2SE:n/a

• Analyzingarecipeforspiceandseasoningsubstitutionsandadjustments


17.Defineimportantdietaryterms,includingbland,low-fat,low-sodium,low-cholesterol,andfat-freediets.

LEVEL1SE:n/aLEVEL2SE:340–345,358–373

• Recognizingvariousfoodallergies LEVEL1SE:111–113,114(Q1)LEVEL2SE:n/a

• Identifyingeatingdisorders LEVEL1SE:n/aLEVEL2SE:n/a



SE=StudentEdition 9



SecondEdition,LevelsIand2©2018• Classifyingmajornutrients LEVEL1

SE:n/aLEVEL2SE:n/a

• Preparinghealthyrecipesforspecialdiets LEVEL1SE:325(activity6)LEVEL2SE:n/a

SafetyandSanitation18.DescribetheHazardAnalysisandCriticalControlPoint(HACCP)andMaterialSafetyandDataSheets(MSDS)standards.

LEVEL1SE:154,165,167LEVEL2SE:424

• Identifyingfoodborneillnessesandhygieneproceduresforavoidingeach

LEVEL1SE:104–110,111–113,125(Q1),134–135,142–145(knowledgecheckQ1),154,156(activities4,5,&6),192,344(activity2)LEVEL2SE:n/a

• Demonstratingproperhandling,preparation,andstorageoffood

LEVEL1SE:126,146–147,148–149,149–150,151–152,153LEVEL2SE:n/a

• Demonstratingcompliancewithhealthcodesforfoodservicerelatedtochemicalstorage,pestcontrol,andgarbagedisposal

LEVEL1SE:109,134–135,165LEVEL2SE:n/a



SE=StudentEdition 10



SecondEdition,LevelsIand2©2018CustomerRelationsandQualityServices19.Describebasicserviceskillsusedinhospitalityandtourismindustries,includingwelcomingandprocessingguests,overseeingcustomercomfort,andhandlingcustomercomplaints.

LEVEL1SE:423–424,425–426,427–428,429–430,431(Q2),432(activities1&5),436–441,445(Q1),456–457,458,459–460LEVEL2SE:n/a

20.Comparestylesoffoodservice,includingcounter,trayline,seated,banquet,andcatering.

LEVEL1SE:10–11,446–447LEVEL2SE:78–79

• Demonstratingtable-settingtechniques LEVEL1SE:446–447,462(activity5)LEVEL2SE:n/a






SecondEdition,LevelsIand2©2018CulinaryArtsICulinaryArtsIisaone-creditcourse.TheprerequisiteforthiscourseisHospitalityandTourism.CulinaryArtsIintroducesstudentstobasicfoodproduction,management,andserviceactivitiesinboththeback-andfront-of-the-house.Emphasisisplacedonsanitation,safety,andbasicfoodpreparation.Skillsinmathematics,science,andcommunicationarereinforcedinthiscourse.Therequiredschool-basedlaboratoryfortheHospitalityandTourismclusterisacommercialfoodservicekitchenwithafood-servinganddiningarea.School-basedlaboratoryexperiencesareessentialforstudentstodevelopskillsinthehospitalityandtourismindustry.Careerandtechnicalstudentorganizationsareintegral,co-curricularcomponentsofeachcareerandtechnicaleducationcourse.Theseorganizationsserveasameanstoenhanceclassroominstructionwhilehelpingstudentsdevelopleadershipabilities,expandworkplace-readinessskills,andbroadenopportunitiesforpersonalandprofessionalgrowth.FoodServiceandHospitalityBusinessPracticesStudentswill:1.Determinepersonnelandfiscalmanagementfactorsrelatedtothefoodserviceandhospitalityindustries.Examples:personnel—staffing,supervising,scheduling,settinggoals,determiningpoliciesandproceduresfiscal—budgeting,keepingrecords,controllinginventory,receivingfoodproducts,purchasing

LEVEL1SE:n/aLEVEL2SE:8–23(entirechapterincludingsummary,activities,andexamprep),196–215(entirechapterincludingsummary,activities,andexamprep),218–237(entirechapterincludingsummary,activities,andexamprep),240–249(entirechapterincludingsummary,activities,andexamprep),252–287(entirechapterincludingsummary,activities,andexamprep),290–309(entirechapterincludingsummary,activities,andexamprep)

• Explainingliabilitylawsregardingpropertymanagement


• Identifyingcustomerservice,publicrelations,andpromotionprogramsasmarketingstrategiesforthefoodserviceandhospitalityindustries


2.Createabusinessplanforafoodserviceestablishment.







SecondEdition,LevelsIand2©20183.Describetheimportanceofplanning,coordinating,andsupervisingproductioninthefoodlaboratory.


4.Identifycredentialingrequirementsforthefoodserviceandhospitalityindustries.


Safety,Health,andEnvironment5.Outlinecompliancerequirementsforsanitationandhealthinspections,includingproperappearanceandhygiene,useofprotectiveglovesandclothing,correctfoodhandlingtechniques,andcorrectuseofknivesandkitchenequipment.

LEVEL1SE:109,122–124,123,124–125,127–134,143–145,152–153,165,176–177,178,204–206,222–228,237–240,424LEVEL2SE:n/a

6.Explainproceduresformaintainingasafeworkarea,includingfirstaidandcardiopulmonaryresuscitation(CPR),typesoffiresandcontainmentprocedures,fireevacuationprocedures,properliftingandcarryingprocedures,electricandmechanicalhazards,andproceduresforreportingaccidents.

LEVEL1SE:162–164,165,166–167,168,178–182,183–184,185,186–188,189–191LEVEL2SE:n/a

Menus7.Designvariousmenusbasedonsupplyanddemand,includingtheuseofcycleandcomputer-basedmenuskills.

LEVEL1SE:n/aLEVEL2SE:26–41(entirechapterincludingsummary,activities,andexamprep)

8.Demonstratecostcontrolmeasureswhensettingmenupricesforfood.

LEVEL1SE:n/aLEVEL2SE:219–227






SecondEdition,LevelsIand2©20189.Identifyfactorstobeconsideredwhenplanningmenus,includingcurrentfoodtrends,nutritionalinformation,andavailabilityofseasonalandregionalfoods.

LEVEL1SE:n/aLEVEL2SE:26,31–32

• Calculatingaspurchased(AP)andedibleportion(EP)amounts

LEVEL1SE:286–288,292,294(activity4)LEVEL2SE:n/a

FoodPreparation10.Definefoodpreparationandserviceterms,includingkitchenbrigadetitles,salamander,lowboy,hotstation,andchinacap.

LEVEL1SE:60(sidenote),222–226,248–249,250–251,400–403,411(activity5),486–517(glossaryofdefinitions)LEVEL2SE:n/a

11.Applybasicindustrialcookingtechniques,includingusingscales;determiningrecipeyields;applyingmiseenplace;usingspicesandherbs;andutilizingdry,moist,andcombinationheatmethods.

LEVEL1SE:250–251,252–258,278–282,284–285,380–386,387–390,391–392,411(activity3)LEVEL2SE:223,392–395,410,412,414,433–435

12.Evaluatequalityoffoodproducts,includingtaste,texture,aroma,andappearance.

LEVEL1SE:n/aLEVEL2SE:339,510–514






SecondEdition,LevelsIand2©201813.Preparegrademanager,mainentrees,stocks,soups,sauces,gravies,andbakedproductsanddesserts.Examples:grademanager—salads;emulsifiedsaladdressings;horsd’oeuvres;closed,open-faced,grilled,andfriedsandwichesmainentrees—eggdishes,milkproducts,cheese,fruit,vegetables,pasta,grans,cereals,rice,legumes,vegetarianitems,beef,poultry,seafood,gamedishesstocks—bouquetgarni,mirepoix,sachetdepiece,white,brown,fish,vegetablesoups—clear,thick,specialtysauces—espagnole,béchamel,roux,tomato,hollandaise,veloutégravies—reconstitutedbrokensaucesbakedproductsanddesserts—pancakes,crêpes,waffles,yeastproducts,cookies,cakes,glazedicings,pies,pastries,meringues,custards,chiffonfillings,candies,poachedfruits,mousses,soufflés,pastrycreams,Bavariancreams

LEVEL1SE:310–316,321–322,240342,356–359,360–365,368–369,407–409LEVEL2SE:60–69,73–75,80–82,88–91,106–110,114–117,136–141,147–149,156–158,175–176,186–189,401–403,419–421,439–441,450–454,458–461,467–471,473–480,484–487,497–498,505–507

14.Determineproceduresforsettinguproomsforspecialoccasionsandvariousstylesoffood.


15.Evaluatetheapplicabilityofconveniencefooditemsinvariousmenus.


16.Comparedifferentmethodsofheattransferinfoodpreparation.Examples:convection,conduction,radiantheat,microwave

LEVEL1SE:378–379LEVEL2SE:107–109,134–141

17.Analyzewaysthenutritivevalueoffoodisalteredbytime,water,preparation,cooking,andstorage.

LEVEL1SE:n/aLEVEL2SE:362–365






SecondEdition,LevelsIand2©2018FoodPresentation18.Demonstrateeffectivefoodpresentationtechniques,includingplating,portioning,garnishing,andpackaging.

LEVEL1SE:n/aLEVEL2SE:510–521(entirechapterincludingsummary,activities,andexamprep)

BanquetandCateringService19.Demonstrateproceduresusedtoplan,prepare,andprovidebanquetandcateringservices.


20.Evaluateequipmentandproceduresusedforpackingandtransportingfood,utensils,andequipmentforcatering.







SecondEdition,LevelsIand2©2018CulinaryArtsIICulinaryArtsIIisaone-creditcourse.TheprerequisiteforthiscourseisCulinaryArtsI.CulinaryArtsIIprovidesadvancedexperiencesinfoodproduction,management,andservice.Topicsincludefoodserviceoperations,advancedfoodproduction,andprofessionalism.Skillsinmathematics,communication,creativethinking,andentrepreneurshiparereinforcedinthiscourse.Therequiredschool-basedlaboratoryfortheHospitalityandTourismclusterisacommercialfoodservicekitchenwithafood-servinganddiningarea.School-basedlaboratoryexperiencesareessentialforstudentstodevelopskillsinthehospitalityandtourismindustry.Careerandtechnicalstudentorganizationsareintegral,co-curricularcomponentsofeachcareerandtechnicaleducationcourse.Theseorganizationsserveasameanstoenhanceclassroominstructionwhilehelpingstudentsdevelopleadershipabilities,expandworkplace-readinessskills,andbroadenopportunitiesforpersonalandprofessionalgrowth.FoodServiceOperationsStudentswill:1.Exhibitskillsrelatedtoproperty,personnel,andfiscalmanagementinthefoodserviceandhospitalityindustries.Examples:determiningneedforrepairsandmaintenance;followingcurrentlawsandenvironmentalregulations;determiningstaffingprocedures;controllingfood,labor,andculinaryequipmentcosts;evaluatingabusinessplan

LEVEL1SE:n/aLEVEL2SE:8–23(entirechapterincludingsummary,activities,andexamprep),26–41(entirechapterincludingsummary,activities,andexamprep),196–215(entirechapterincludingsummary,activities,andexamprep),218–237(entirechapterincludingsummary,activities,andexamprep),240–249(entirechapterincludingsummary,activities,andexamprep),252–287(entirechapterincludingsummary,activities,andexamprep),290–309(entirechapterincludingsummary,activities,andexamprep)

• Critiquingstrategiesformarketingproductsinthefoodserviceandhospitalityindustries


2.Evaluatethephysicalplantofafoodservicesbusinessforefficiency,safety,productivity,andprofitability.Examples:locationandlayoutdesign





• Developingareconfigurationplanforanexistingfacilitywithpossibilitiesforafoodserviceandhospitalitybusiness




SecondEdition,LevelsIand2©2018AdvancedCulinaryFoodProduction3.Usetechnologyinthepreparationandserviceoffoodandbeveragesandthemanagementofafoodestablishment.

LEVEL1SE:204–216,291(technologysidenote),428(socialfeedbacksidenote),439–440,459–460,462(activity5)LEVEL2SE:10–11,18–20,32(technology),33(technology),129,145(activity5),206,210,213(activity5),235(activity5),254–256,274–277,297(technology),308(activities1&2)

4.Setproductionstandardsforacateringevent. LEVEL1SE:n/aLEVEL2SE:n/a

5.Prepareamarketorderforfoodandconsumablesuppliesforafoodlaboratoryproject.


6.Applyprinciplesandelementsofdesigntoincreaseaestheticsandprofitabilityofaculinarysetting.


7.Planartisticfooddisplaysforservinglines,includingbuffets,soupandsaladbars,andspecialevents.


8.Demonstratetheuseofadvancedcuttingtoolsandtechniquesinaculinarysetting.

LEVEL1SE:n/aLEVEL2SE:388,516




9.Comparefreshanddryherbsandspicesfortheireffectsonflavor,nutrition,andshelflife.




SecondEdition,LevelsIand2©201810.Prepareappropriateaccompanimentsforselectedentrees.


11.Preparemealsforspecialdietaryneeds. LEVEL1SE:n/aLEVEL2SE:358–362

12.Applyprinciplesofmeatidentificationandfabrication,includingbeef,poultry,andfish.

LEVEL1SE:n/aLEVEL2SE:384–389,406–410,411,424–427,430–432

13.Applyprinciplesofadvancedpastryproduction. LEVEL1SE:n/aLEVEL2SE:472–480,482(activities3&5)

14.Describethehistoryandculturaldevelopmentofvariouscuisines.

LEVEL1SE:n/aLEVEL2SE:482(activity1),520(activity1)

15.Preparefoodsfromnationalandinternationalcuisines.

LEVEL1SE:n/aLEVEL2SE:60–69,73–75,80–82,88–91,106–110,114–117,136–141,147–149,156–158,175–176,186–189,401–403,419–421,439–441,450–454,458–461,467–471,473–480,484–487,497–498,505–507






SecondEdition,LevelsIand2©2018FoodEntrepreneurship16.Preparefooditemsforspecialoccasions. LEVEL1

SE:n/aLEVEL2SE:n/a

17.Designanentrepreneurialprojectforthefoodservicesandhospitalityindustries,includinglocation,typeoffacility,andbudget.Example:privatecateringbusiness

LEVEL1SE:n/aLEVEL2SE:5,21,40,45,70,85,111,143,183,193,212,234,247,284,308,313,333,354,375,381,398,415,436,445,455,481,502,519

Professionalism18.Determinetheimportanceofparticipatinginprofessionalorganizationsinthefoodserviceandhospitalityindustries.

LEVEL1SE:37–38LEVEL2SE:204

19.Compareapprenticeshipprogramsandcredentialingoptionsavailableinthefoodserviceandhospitalityindustries.


a correlation of foundations of restaurant management & … · 2019. 6. 4. · second edition,...

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