a correlation of foundations of restaurant management ... · a correlation of foundations of...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevels1and2©2018

TotheFloridaStandards

CulinaryArtsProgramofStudyHospitalityandTourismCareerCluster

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

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INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Levels1and2©2018meetstheFloridaStandardsforCulinaryArtsProgramofStudy,HospitalityandTourismCareerCluster.CorrelationpagereferencesaretotheStudentEdition,andarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.

• CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.


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FloridaStandards,CulinaryArtsProgramofStudy,Hospitality&TourismCareerCluster,CulinaryArts1,CourseNumber8800510

FoundationsofRestaurantManagement&CulinaryArts,SecondEdition©2018

01.0 MethodsandstrategiesforusingFloridaStandardsfor grades 09-10 reading in Technical Subjects forstudentsuccessinCulinaryArts.

01.01 KeyIdeasandDetails 01.01.1 Citespecifictextualevidencetosupportanalysisof

scienceandtechnicaltexts,attendingtotheprecisedetailsofexplanationsordescriptions.

LEVEL1SE:22(activity2),40(activities2&4),54(activity1),93(activity2),116(activity2),172(activity1),194(activity2),268(activity2),325(activity1),344(activity1),396(activity2),432(activity2),462(activity5),477(activity2)LEVEL2SE:71(activities2&3),284(activity2)

01.01.2 Determinethecentralideasorconclusionsofatext;tracethetext’sexplanationordepictionofacomplexprocess,phenomenon,orconcept;provideanaccuratesummaryofthetext.

LEVEL1SE:Whilethetextdoesnotexplicitlydirectstudentstodeterminecentralideasorconclusions;traceexplanationsordepictions;orprovidesummariesofparticularpassages,studentscanandnodoubtwillusealloftheseskillstomasterthecontentofthistextbook.LEVEL2SE:

01.01.3 Followpreciselyacomplexmultistepprocedurewhencarryingoutexperiments,takingmeasurements,orperformingtechnicaltasks,attendingtospecialcasesorexceptionsdefinedinthetext.

LEVEL1SE:124,125,126,128,132,137(activity2),145,156(activity1),162–164,172(activity2),182–185,188,190,192,212,213,237,239–240,242(activities2,3,&5),251,259,260,261,262,263,268(activity3),278–279,282–283,287,293(activities2&3),294(activity4),310,311,312–313,314,315,316,321,322,325(activity2),340,341,342,344(activity3),356,357,362,368,369,371(activity2),381,383,385,387,389,390,392,396(activity2),407–409,411(activity3),441,457–458LEVEL2SE:22(activity2),71(activities2&3),86(activity2),234(activity2),456(activity2),482(activity2),503(activity2)

01.02 CraftandStructure 01.02.1 Determinethemeaningofsymbols,keyterms,and

otherdomain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttogrades9–10textsandtopics.

LEVEL1SE:180,250–251,263,264–265,400–403,411(activity5),467–468,468–469LEVEL2SE:71(activity6),399(activity2)

01.02.2 Analyzethestructureoftherelationshipsamongconceptsinatext,includingrelationshipsamongkeyterms(e.g.,force,friction,reactionforce,energy).

LEVEL1SE:194(activity2)LEVEL2SE:n/a

01.02.3 Analyzetheauthor’spurposeinprovidinganexplanation,describingaprocedure,ordiscussing

LEVEL1SE:n/a


4



anexperimentinatext,definingthequestiontheauthorseekstoaddress.

LEVEL2SE:n/a

01.03 IntegrationofKnowledgeandIdeas 01.03.1 Translatequantitativeortechnicalinformation

expressedinwordsinatextintovisualform(e.g.,atableorchart)andtranslateinformationexpressedvisuallyormathematically(e.g.,inanequation)intowords.

LEVEL1SE:40(activity6),93(activity3),133,137(activity4),156(activity6),172(activity4),194(activity6),242(activity4),268(activity6),371(activities2&5)LEVEL2SE:71(activity4),145(activity6),234(activity1),334(activity4),399(activity4),456(activity4),482(activity4),520(activity6)

01.03.2 Assesstheextenttowhichthereasoningandevidenceinatextsupporttheauthor’sclaimorarecommendationforsolvingascientificortechnicalproblem.

LEVEL1SE:n/aLEVEL2SE:n/a

01.03.3 Compareandcontrastfindingspresentedinatexttothosefromothersources(includingtheirownexperiments),notingwhenthefindingssupportorcontradictpreviousexplanationsoraccounts.

LEVEL1SE:137(activity2),268(activity4),294(activity4),396(activity2),411(activity4)LEVEL2SE:n/a

01.04 RangeofReadingandLevelofTextComplexity 01.04.1 Bytheendofgrade9,readandcomprehend

literature[informationaltexts,history/socialstudiestexts,science/technicaltexts]inthegrades9–10textcomplexitybandproficiently,withscaffoldingasneededatthehighendoftherange.

LEVEL1SE:22(activities1,2,5,&6),40(activity2),93(activity2),116–117(activities2&6),137(activities2&5),156(activity2),172(activity6),194(activity2),242(activity1),268(activity2),344–345(activities1&5),411(activity1),432(activity2),462(activity5),477(activity2)LEVEL2SE:n/a

01.04.2 Bytheendofgrade10,readandcomprehendliterature[informationaltexts,history/socialstudiestexts,science/technicaltexts]atthehighendofthegrades9–10textcomplexitybandindependentlyandproficiently.


02.0 MethodsandstrategiesforusingFloridaStandardsforgrades09-10writinginTechnicalSubjectsforstudentsuccessinCulinaryArts.

02.01 TextTypesandPurposes 02.01.1 Writeargumentsfocusedondiscipline-specific

content.LEVEL1SE:22(activity1),54(activities1&6),116(activity1),156(activity2),218(activity6),345(activity2)


5



LEVEL2SE:71(activity1),86(activities1&5),248(activity6),284(activity1),285(activity6),334(activity6),354(Q1&2),417(activity6)

02.01.2 Writeinformative/explanatorytexts,includingthenarrationofhistoricalevents,scientificprocedures/experiments,ortechnicalprocesses.

LEVEL1SE:22(activities1,2,5,&6),40(activity2),93(activity2),116(activity2),137(activities2&5),172(activity6),242(activity1),344(activity1),411(activity1),432(activity2),462(activity5),477(activity2)LEVEL2SE:22(activity5),40(activity2),86(activity2),112(activities1&2),354(activity1),375(activity1),437(activity1),456(activity5)

02.02 ProductionandDistributionofWriting 02.02.1 Produceclearandcoherentwritinginwhichthe

development,organization,andstyleareappropriatetotask,purpose,andaudience.

LEVEL1SE:70(activity1),93(activity2),116(activity1),137(activities2&5),156(activity2),242(activity1),325(activity1),462(activity5),477(activity2)LEVEL2SE:22(activity6),40(activity1),71(activity1),86(activities1&5),112(activity1),144(activity2),184(activity1),213(activity1),248(activity6),284(activity1),308(activity4),334(activities1&5),354(activity2),375(activity1),399(activities1&6),415(Q2),416(activity2),417(activity6),437(activity2),503(activities5&6),520(activity3)

02.02.2 Developandstrengthenwritingasneededbyplanning,revising,editing,rewriting,ortryinganewapproach,focusingonaddressingwhatismostsignificantforaspecificpurposeandaudience.


02.02.3 Usetechnology,includingtheInternet,toproduce,publish,andupdateindividualorsharedwritingproducts,takingadvantageoftechnology’scapacitytolinktootherinformationandtodisplayinformationflexiblyanddynamically.

LEVEL1SE:70(activity1),172(activity6)LEVEL2SE:71(activity5)

02.03 ResearchtoBuildandPresentKnowledge 02.03.1 Conductshortaswellasmoresustainedresearch

projectstoansweraquestion(includingaself-generatedquestion)orsolveaproblem;narroworbroadentheinquirywhenappropriate;synthesizemultiplesourcesonthesubject,demonstratingunderstandingofthesubjectunderinvestigation.

LEVEL1SE:22(activities1,2,5,&6),93(activities2&5),116(activity2),137(activities2&5),156(activity2),172(activity6),194(activity2),218(activities5&6),242(activity),268(activity2),294(activity3),325(activities1,4,&5),344–345(activities1&5),371(activity1),396(activity2),411(activity5),432(activity2),462(activity5),477(activity2)LEVEL2


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SE:22(activity6),40(activity1),71(activities4&5),86(activities1,2&5),112(activities1&2),184(activity6),213(activities5&6),248(activity6),334(activity2),376(activities2&3),437(activity6),456(activities1&6),482(activities1&6),503(activities1&3),520(activity1)

02.03.2 Gatherrelevantinformationfrommultipleauthoritativeprintanddigitalsources,usingadvancedsearcheseffectively;assesstheusefulnessofeachsourceinansweringtheresearchquestion;integrateinformationintothetextselectivelytomaintaintheflowofideas,avoidingplagiarismandfollowingastandardformatforcitation.


02.03.3 Drawevidencefrominformationaltextstosupportanalysis,reflection,andresearch.

LEVEL1SE:22(activities1,2,5,&6),93(activities2&5),116–117(activities2&6),137(activities2&5),172(activity6),194(activity2),268(activity2),462(activity5),477(activity2)LEVEL2SE:40(activity2),354(activity6)

02.04 RangeofWriting 02.04.1 Writeroutinelyoverextendedtimeframes(timefor

reflectionandrevision)andshortertimeframes(asinglesittingoradayor2)forarangeofdiscipline-specifictasks,purposes,andaudiences.

LEVEL1SE:22,40,54,70,93,116–117,137,156,172,194,218,242,268,293–294,325,344–345,371,396,411,432,462,477–478LEVEL2SE:40(activity1),86(activities1,5&6),112(activities1&2),144(activity2),308(activity5),520(activity2)

03.0 MethodsandstrategiesforusingFloridaStandardsforgrades09-10MathematicalPracticesinTechnicalSubjectsforstudentsuccessinCulinaryArts.

03.01 Makesenseofproblemsandpersevereinsolvingthem.

LEVEL1SE:272–294(entirechapter,includingsummary,activities,andexamprep)LEVEL2SE:40(activity1),85(Q1),86(activity2),111(Q2),112(activity5),143(Q1&2),183(Q1),234(Q2),247(Q1&activities1&4),247–248(activity5),284(Q1&2),285(activity4),308(Q1&2),333(Q1&2),415(Q1),416–417(activity5),436(Q1),455(Q1),519(Q1),520(activity5)

03.02 Reasonabstractlyandquantitatively. LEVEL1SE:272–294(entirechapter,includingsummary,activities,andexamprep)LEVEL2SE:40(activity6),86(activity3),184(activity1)

03.03 Constructviableargumentsandcritiquethereasoningofothers.

LEVEL1SE:n/a


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LEVEL2SE:n/a

03.04 Modelwithmathematics. LEVEL1SE:278–279,293–294(activities)LEVEL2SE:40(activity3),86(activity3),112(activity3),144(activity3),184(activity3),213(activity3),235(activity4),247(activity3),284(activity3),334(activities1&3),399(activity3),416(activity3),437(activity3),482(activity3)

03.05 Useappropriatetoolsstrategically. LEVEL1SE:282–285,289–292,293–294(activities)LEVEL2SE:n/a

03.06 Attendtoprecision. LEVEL1SE:272–294(entirechapter,includingsummary,activities,andexamprep)LEVEL2SE:86(activity2)

03.07 Lookforandmakeuseofstructure. LEVEL1SE:n/aLEVEL2SE:n/a

03.08 Lookforandexpressregularityinrepeatedreasoning. LEVEL1SE:n/aLEVEL2SE:n/a


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04.0 Identifycareerandemploymentopportunities.–Thestudentwillbeableto:

04.01 Discusshistoryandtrendsofthefoodserviceindustry. LEVEL1SE:14–20,21(summary),22(activities),23(examprep)LEVEL2SE:131(industry),181(industry),204(Didyouknow),317–318,373(Didyouknow),520(activity1)

04.02 Identifyoccupationsinthefoodserviceandhospitalityindustryandtheirimpactontheeconomy.

LEVEL1SE:8–9,26–28,32–33,39(summary),40(activities4&5),41(examprep),117(careerreadinessactivity),161,272,294(culinaryeducationactivity),436–447,456–457,458,459–460,461(summary),462(activities),463(examprep),466–479(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:n/a

04.03 Identifylevelsoftrainingrequiredforfoodserviceandhospitalityoccupations.

LEVEL1SE:29–31,32–33,36–38,39(summary),40(activities),41(examprep),50,90–91,92(summary),93(activities),436–437,466–467LEVEL2SE:2–3,42–43,190–191,285,308,310–311,378–379,399(activity5),437(activity5),442–443

04.04 Identifyprofessionalorganizationsrelatedtohospitality/foodservice.

LEVEL1SE:37LEVEL2SE:204

05.0 Demonstrateandincorporateworkplacesafetyprocedures.–Thestudentwillbeableto:

05.01 Followstandardproceduresforphysicalhazardcontrol. LEVEL1SE:110,112–114,162–164,165–167,171(summary),172(activities),173(examprep),176–188LEVEL2SE:n/a

05.02 Identifyandutilizefirst-aidproceduresforaccidentsandinjuriescommontothefoodserviceindustry.

LEVEL1SE:189–191,193(summary),194(activities),195(examprep)LEVEL2SE:n/a


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05.03 Followthestandardsforinfectiousdiseasecontrol. LEVEL1SE:104–109,113–114,142–157(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:n/a

05.04 Identifyandapplysanitaryproceduresinmaintainingthefacilityincludingproperwastedisposalmethodsandrecycling.

LEVEL1SE:122–139(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:328–332

05.05 MaintainanMSDS(MaterialSafetyDataSheet)foreachproductandkeepinathreeringbinderinthekitchenarea.

LEVEL1SE:165LEVEL2SE:n/a

05.06 ExplaintheRighttoKnowLawasrecordedin(29CFR-1910.1200)–OSHALaw.

LEVEL1SE:162–164LEVEL2SE:n/a

05.07 Demonstrateandutilizesafetyproceduresrelatedtopreventionofslips,falls,burns,andfire;properliftingandchemicaluse.

LEVEL1SE:165,176–188,193(summary),194(activities),195(examprep)LEVEL2SE:n/a

05.08 Demonstrateandutilizeproperpersonalhygieneandpersonalhealthprecautions(handwashing;useofgloves;grooming;properhairrestraints,closed-toeshoes,aprons,uniforms).

LEVEL1SE:113,122–126,176–177LEVEL2SE:n/a

05.09 Demonstrateproperfoodhandlingtechniques(thermometeruse;thawingmethods;internalcookingtemperatures)utilizingcurrentindustrysafetyandsanitationproceduresfortheagencyhavingjurisdiction.

LEVEL1SE:114,131,142–157(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:396–397,410,433–435

05.10 IdentifytheHACCP(HazardAnalysisCriticalControlPoint)procedureduringallfoodhandlingprocesses.


06.0 Demonstratepersonalproductivity.–Thestudentwillbeableto:

06.01 Identifyandexhibitemployabilityskills(punctuality,dependability,appropriateappearance.)

LEVEL1SE:44–47,53(summary),54(activities),55(examprep),79,471LEVEL2SE:n/a


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06.02 Identifyandexhibitworkethicsandintegrity(employeetheftandconsequences)

LEVEL1SE:47,53(summary),54(activities),55(examprep)LEVEL2SE:278

06.03 Maintainpositivepersonalrelationshipsincludingacceptanceofconstructivecriticism.

LEVEL1SE:48–50,53(summary),54(activities),55(examprep)LEVEL2SE:n/a

06.04 Developanddemonstratepersonalandprofessionaletiquette.

LEVEL1SE:44–47,53(summary),54(activities),55(examprep),63,65,470–471LEVEL2SE:n/a

06.05 Demonstratetheabilitytofunctionasateammemberinadiverseenvironment.

LEVEL1SE:48–50,53(summary),54(activities),55(examprep),471LEVEL2SE:n/a

06.06 Explaintheimportanceofaportfolio. LEVEL1SE:78LEVEL2SE:n/a

06.07 Createaresume’. LEVEL1SE:78LEVEL2SE:n/a

06.08 Identifyproceduresanddocumentsrequiredwhenapplyingforemployment.

LEVEL1SE:80–81,89LEVEL2SE:n/a

07.0 Utilizeoperationalsystems.–Thestudentwillbeableto:

07.01 Identifyelementsofasuccessfulorganizedfoodserviceoperationinrelationtotime,energy,money,andspaceandcustomerservice(roleofmanagement;importanceoflaborcosts/foodcosts;useofcomputers).

LEVEL1SE:423–424,425–426,429–430,431(summary),432(activities),433(examprep)LEVEL2SE:218–237(entirechapter),240–249(entirechapter)

07.02 Identifyandfollowlocalandstaterules,regulations,andlawsrelativetoareaofoperation.

LEVEL1SE:114,115(summary),160–164,165–167,168–170,171(summary),172(activities),173(exam


11


FoundationsofRestaurantManagement&CulinaryArts,SecondEdition©2018prep),178–182,193(summary),194(activities),195(examprep),204–205,426,443–445LEVEL2SE:n/a

07.03 Identifyandutilizesecurityproceduresnecessarytopreventliabilityandloss.

LEVEL1SE:113–114,192,193(summary)LEVEL2SE:n/a

07.04 Describecurrentcomputerizedsystemsforpurchasingandinventorycontrol.

LEVEL1SE:n/aLEVEL2SE:206,210

08.0 Useandcareforcommercialtoolsandequipment.–Thestudentwillbeableto:

08.01 Identifycommercialtoolsandequipment. LEVEL1SE:143–144,176–177,202–203,204–206,207–211,212,214–216,222–228,229–232,234–235,437–438LEVEL2SE:n/a

08.02 Demonstratemasteryofstandardweightsandmeasuresusedinthefoodserviceindustry.

LEVEL1SE:228,282–285LEVEL2SE:71(activity3),456(activity3)

08.03 Useandmaintaincommercialtools. LEVEL1SE:128,129–132,236LEVEL2SE:n/a

08.04 Useandmaintaincommercialequipment. LEVEL1SE:129–132,178LEVEL2SE:n/a

09.0 Describetheprinciplesofbasicfoodscience.–Thestudentwillbeableto:

09.01 Explainhowtasteandaromacombinetogivefoodstheirflavors.


09.02 Listphysical,psychological,cultural,andenvironmentalinfluencesonfoodlikesanddislikes.

LEVEL1SE:268(activities1&2)LEVEL2SE:n/a


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09.03 Compareandanalyzereasonsforevaluatingfoodproductssubjectivelyandobjectively.


10.0 Demonstratehowtoread,follow,andpreparerecipes.–Thestudentwillbeableto:

10.01 Demonstrateanunderstandingofthepurposeofstandardizedrecipes.


10.02 Definemiseenplaceandtherelationshipoforganizationalskillstoproductivityintheworkplace.


10.03 Use,follow,prepareandplatestandardizedrecipescreatively.

LEVEL1SE:340,341LEVEL2SE:73–75,88–91,114–117,147–149,401–403,419–421,439–441,458–461,484–487,505–507

10.04 Defineportionsizeandrecipeyield. LEVEL1SE:276–277,278–279,282(knowledgecheck),282–285,286–288,292(summary),293(activities),295(examprep)LEVEL2SE:223–224

10.05 Identifyherbs,spices,oils,andvinegarsandtheirappropriateuseinpreparingfoodproductsthatexhibitandenhancecreativity,taste,andappearance.

LEVEL1SE:252–258,318–319,320–321LEVEL2SE:n/a

11.0 Describethebasicprinciplesofnutrition.–Thestudentwillbeableto:

11.01 Listtheessentialnutrientsandtheirfunctions. LEVEL1SE:n/aLEVEL2SE:338–345

11.02 Interpretfoodlabels. LEVEL1SE:264–265LEVEL2SE:n/a

11.03 Identifydifferentdietaryneeds. LEVEL1SE:n/aLEVEL2SE:349–350


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11.04 Explainyourdistrict’swellnesspolicy. LEVEL1SE:n/aLEVEL2SE:n/a

11.05 Relatenutritiontohealthandwellness. LEVEL1SE:35LEVEL2SE:349–352

11.06 Applyknowledgeincreatingmenusthatutilizenutritionalprinciples.

LEVEL1SE:n/aLEVEL2SE:358–371


14



01.0 MethodsandstrategiesforusingFloridaStandardsforgrades09-10readinginTechnicalSubjectsforstudentsuccessinCulinaryArts.

01.01 KeyIdeasandDetails 01.01.1 Citespecifictextualevidencetosupportanalysisofscience

andtechnicaltexts,attendingtotheprecisedetailsofexplanationsordescriptions.






01.02 CraftandStructure 01.02.1 Determinethemeaningofsymbols,keyterms,andother

domain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttogrades9–10textsandtopics.

LEVEL1SE:180,250–251,263,264–265,400–403,411(activity5),467–468,468–469LEVEL2SE:71(activity6),399(activity2)


15



01.02.2 Analyzethestructureoftherelationshipsamongconceptsinatext,includingrelationshipsamongkeyterms(e.g.,force,friction,reactionforce,energy).


01.02.3 Analyzetheauthor’spurposeinprovidinganexplanation,describingaprocedure,ordiscussinganexperimentinatext,definingthequestiontheauthorseekstoaddress.


01.03 IntegrationofKnowledgeandIdeas 01.03.1 Translatequantitativeortechnicalinformationexpressedin

wordsinatextintovisualform(e.g.,atableorchart)andtranslateinformationexpressedvisuallyormathematically(e.g.,inanequation)intowords.


01.03.2 Assesstheextenttowhichthereasoningandevidenceinatextsupporttheauthor’sclaimorarecommendationforsolvingascientificortechnicalproblem.


01.03.3 Compareandcontrastfindingspresentedinatexttothosefromothersources(includingtheirownexperiments),notingwhenthefindingssupportorcontradictpreviousexplanationsoraccounts.


01.04 RangeofReadingandLevelofTextComplexity 01.04.1 Bytheendofgrade9,readandcomprehendliterature

[informationaltexts,history/socialstudiestexts,science/technicaltexts]inthegrades9–10textcomplexitybandproficiently,withscaffoldingasneededatthehighendoftherange.


01.04.2 Bytheendofgrade10,readandcomprehendliterature[informationaltexts,history/socialstudiestexts,science/technicaltexts]atthehighendofthegrades9–10textcomplexitybandindependentlyandproficiently.

LEVEL1SE:22(activities1,2,5,&6),40(activity2),93(activity2),116–117(activities2&6),137(activities2&5),156(activity2),172(activity6),194(activity2),242(activity1),268(activity2),


16



344–345(activities1&5),411(activity1),432(activity2),462(activity5),477(activity2)LEVEL2SE:n/a


02.01 TextTypesandPurposes 02.01.1 Writeargumentsfocusedondiscipline-specificcontent. LEVEL1

SE:22(activity1),54(activities1&6),116(activity1),156(activity2),218(activity6),345(activity2)LEVEL2SE:71(activity1),86(activities1&5),248(activity6),284(activity1),285(activity6),334(activity6),354(Q1&2),417(activity6)



02.02 ProductionandDistributionofWriting 02.02.1 Produceclearandcoherentwritinginwhichthe

development,organization,andstyleareappropriatetotask,purpose,andaudience.





17



02.02.3 Usetechnology,includingtheInternet,toproduce,publish,andupdateindividualorsharedwritingproducts,takingadvantageoftechnology’scapacitytolinktootherinformationandtodisplayinformationflexiblyanddynamically.


02.03 ResearchtoBuildandPresentKnowledge 02.03.1 Conductshortaswellasmoresustainedresearchprojectsto

answeraquestion(includingaself-generatedquestion)orsolveaproblem;narroworbroadentheinquirywhenappropriate;synthesizemultiplesourcesonthesubject,demonstratingunderstandingofthesubjectunderinvestigation.

LEVEL1SE:22(activities1,2,5,&6),93(activities2&5),116(activity2),137(activities2&5),156(activity2),172(activity6),194(activity2),218(activities5&6),242(activity1),268(activity2),294(activity3),325(activities1,4,&5),344–345(activities1&5),371(activity1),396(activity2),411(activity5),432(activity2),462(activity5),477(activity2)LEVEL2SE:22(activity6),40(activity1),71(activities4&5),86(activities1,2&5),112(activities1&2),184(activity6),213(activities5&6),248(activity6),334(activity2),376(activities2&3),437(activity6),456(activities1&6),482(activities1&6),503(activities1&3),520(activity1)

02.03.2 Gatherrelevantinformationfrommultipleauthoritativeprintanddigitalsources,usingadvancedsearcheseffectively;assesstheusefulnessofeachsourceinansweringtheresearchquestion;integrateinformationintothetextselectivelytomaintaintheflowofideas,avoidingplagiarismandfollowingastandardformatforcitation.




02.04 RangeofWriting 02.04.1 Writeroutinelyoverextendedtimeframes(timefor

reflectionandrevision)andshortertimeframes(asinglesittingoradayor2)forarangeofdiscipline-specifictasks,purposes,andaudiences.



18




03.01 Makesenseofproblemsandpersevereinsolvingthem. LEVEL1SE:272–294(entirechapter,includingsummary,activities,andexamprep)LEVEL2SE:40(activity1),85(Q1),86(activity2),111(Q2),112(activity5),143(Q1&2),183(Q1),234(Q2),247(Q1&activities1&4),247–248(activity5),284(Q1&2),285(activity4),308(Q1&2),333(Q1&2),415(Q1),416–417(activity5),436(Q1),455(Q1),519(Q1),520(activity5)







03.07 Lookforandmakeuseofstructure. LEVEL1SE:n/aLEVEL2SE:n/a


19






12.0 Exhibittheabilitytofollowstatemandatedguidelinesforfoodservice.–Thestudentwillbeableto:

12.01 Demonstrateandutilizepropertechniquesforlifting,receiving,andstoringfoodsupplies.

LEVEL1SE:187–188,146–147,148–149LEVEL2SE:52–53,56,59,103,122,130,154,172,228–230,234(activity3),271–276,362,390–391,408–409,428–429,493,534

12.02 Demonstrateandutilizepropertechniquesfortransporting,cookingandholdingfood(properwaystocool/reheatfood;holdingtemperatures).

LEVEL1SE:149–153LEVEL2SE:142,365

12.03 Demonstrateandutilizepropercleaning,sanitizing,anddisinfectingtechniques(cleaningvs.sanitizing;storingcleaningsupplies;properproceduresforcleaningequipment).

LEVEL1SE:127–133,133–134,136(summary),137(activities),138–139(examprep),178LEVEL2SE:n/a

12.04 Demonstrateandutilizeproperpestcontrolprocedures. LEVEL1SE:134–135,136(summary),137(activities),138(Q2)LEVEL2SE:n/a

12.05 Classifyallcausesoffoodborneillnesses(e.g.,biological,physicalandchemical).

LEVEL1SE:104–110,115(summary),116–117(activities),118–119(examprep)LEVEL2SE:n/a

12.06 Describesymptomsoffoodborneillnessandhowitcanbeprevented.

LEVEL1SE:103,104–109,110(knowledgecheck),115(summary),116–117(activities),118–119(examprep)LEVEL2SE:59,84(safety),414,427,429,474


20



12.07 Describecrosscontaminationandincorporatestrategiestopreventthisfromoccurring.

LEVEL1SE:112–113,114(summary),118–119(examprep),127–134,142LEVEL2SE:84(safety),410(safety)

12.08 Researchtopallergensandhowtocontrolallergycross-contamination.

LEVEL1SE:111–113,114(summary),118–119(examprep),122–126LEVEL2SE:512(safety)

12.09 UseacquiredknowledgetoobtainEmployeeFoodHandlerTrainingCertificatethatisvalidinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html)


13.0 Identifyandexplainfront-of-thehouseandbackofthehouseduties.–Thestudentwillbeableto:

13.01 Identify,demonstrate,andutilizefundamentalsofcustomerserviceandaddressingdifficultcustomers.

LEVEL1SE:422–423,423–424,425–426,428–429,431(summary),432(activities),433(examprep)LEVEL2SE:n/a

13.02 Identifyandexplaintechniquesoffront-of-the-houseandback-of-the-houseresponsibilitiesincludingbutnotlimitedtodiningroomsetup,greeting,order-taking,serving,clearing,checkpresentation,bussing,andcashiering.

LEVEL1SE:248–249,266(summary),267(Q2),436–441,443–445,446–447,454(knowledgecheck),456–457,458,459–460,461(summary),462(activities),463(examprep)LEVEL2SE:n/a

13.03 Identifyanddescribetypesofmealservices. LEVEL1SE:446–447,462(activity6),463(examprep)LEVEL2SE:78–79

13.04 Describethetypesofworkstationsinthecommercialkitchen.

LEVEL1SE:246–247,248,266(summary),267(Q2),338LEVEL2SE:131

13.05 Identify,explainandillustratebasicknifecutsandskills. LEVEL1SE:237,238–240LEVEL2SE:104–105,131–133,388,394,410–411,430–432,515,516


21



13.06 Explaincommoncookingmethods(roasting,baking,broiling,sautéing,frying,deep-frying,braising,andsteaming).

LEVEL1SE:380–387,388–390,391–392,393,394(summary),396(activities),397(examprep)LEVEL2SE:62–63,66,108–110,134,136–137,140–141,147,155–157,188,366,392–393,397,401,403,404,410,419–420,433–434,452–454,474,492,545

13.07 Definecommonbakingtermsandidentifycommonbakingingredients.

LEVEL1SE:400–403,405(knowledgecheck),406,407,410(summary),411(activity5),412(examprep)LEVEL2SE:63,109–110,134,156,440,452–454,474,492,545

14.0 Prepareandpresentfoodandbeverageitemstomeetcreativityaspectsaswellasqualitystandards.–Thestudentwillbeableto:

14.01 Explaintheroleofthefivesensesincooking,presenting,andeatingfood.

LEVEL1SE:n/aLEVEL2SE:339,510–514

14.02 Describehowthefivebasictastes(salty,sweet,sour,bitterandsavory/Umami)canaffecttheappealoffood.


14.03 Explainhowcolor,texture,temperature,andbalanceaffectthevisualappealofplatedfood.

LEVEL1SE:339LEVEL2SE:339,510–514

14.04 Demonstrateplatterpresentationprinciples,effectiveplatterlayout,andtechniquesforenhancingfoodpresentation.


14.05 Recognizestandardsofqualityaswellasprepareandcreativelypresent:bakestationitems;pantrystationitems;frystationitems;coldstationitems;hotstationitems;beverageitems.

LEVEL1SE:456–457,458LEVEL2SE:n/a

15.0 Exhibitandutilizesafe,secure,andsanitaryworkprocedures.–Thestudentwillbeableto:

15.01 Followfederal,state,andlocalsanitationandsafetycodes. LEVEL1SE:104–110,114,115(summary),118–119(examprep),122–139(entirechapter,including


22



summary,activities,&examprep),142–157(entirechapter,includingsummary,activities,&examprep),160–173(entirechapter,includingsummary,activities,&examprep),176–195(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:n/a

16.0 Applyprinciplesoffoodscienceincookingandbakingtechniques.–Thestudentwillbeableto:

16.01 Identifyfoodproductsthatarearesultoffermentation. LEVEL1SE:n/aLEVEL2SE:51,452,526,544

16.02 Identifyandexplainthevariousleaveningagentsusedinbaking.

LEVEL1SE:402–403,412(examprep)LEVEL2SE:448

16.03 Explaintheleaveningprocessinbaking. LEVEL1SE:403LEVEL2SE:450–451

16.04 Identifyandexplaintheprinciplesofthickeningagentsusedinfoodpreparation.

LEVEL1SE:362,371(activity2),402LEVEL2SE:366

16.05 Distinguishbetweenanddemonstratethephysicalpropertiesofthickeningagents.

LEVEL1SE:362,371(activity2),402,403LEVEL2SE:n/a

16.06 Identifythedifferencesbetweenapermanentandtemporaryemulsion.

LEVEL1SE:318,320,323(knowledgecheck),324(summary)LEVEL2SE:n/a

16.07 ExplaintheroleofpHinfoodpreservationandbakingapplications.

LEVEL1SE:n/aLEVEL2SE:106,528

16.08 Distinguishbetweenthecharacteristicsofacidsandbases. LEVEL1SE:n/aLEVEL2


23



SE:n/a

16.09 Demonstrateandanalyzethedifferentfunctionsofsugarinfoodpreparation.

LEVEL1SE:402,403LEVEL2SE:342,465

16.10 Demonstrateandanalyzethedifferencebetweenmoist,dry,andcombinationcookingmethods.

LEVEL1SE:378–397(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:392–393,410,412,414,433–435

16.11 Applybasicprinciplesofthechemistryofproteintocookingeggs,dairy,andmeatproducts.


16.12 Applybasicprinciplesofthechemistryoffoodpreparationtofruitsandvegetables.

LEVEL1SE:n/aLEVEL2SE:106–110,133–141

16.13 Listcategoriesoflipids(fatsandoils)basedonphysicalstateanddietarysources.


16.14 Examinethefunctionsoflipids(fatsandoils)infoodpreparation.

LEVEL1SE:407,411(activity6)LEVEL2SE:344–345

16.15 Analyzethenutritionalimpactoflipids(fatsandoils)inthediet.

LEVEL1SE:400(sidenote)LEVEL2SE:343–345

17.0 Applyprinciplesofnutritioninmenuplanning,cooking,andbaking.–Thestudentwillbeableto:

17.01 Interpretandcreatemenustomeetcurrentdietaryguidelinesandnutritionalrequirementsofindividualswithspecialneeds.


17.02 ApplythenewMyPlatefoodguidetoanalyzedietstoincludespecialneedswww.choosemyplate.gov).



24



18.0 Performfront-of-the-houseduties.–Thestudentwillbeableto:

18.01 Recognizetheneedsofdiversepopulations. LEVEL1SE:425–426LEVEL2SE:n/a

18.02 Performdutiestomeettheneedsofthecustomer(greetingguests;escortingtotablesandpresentingmenus;handlingguestswithspecialneeds;transportingandservingmeals;loadingandcarryingtrays;etc.)

LEVEL1SE:422–433(entirechapter,includingsummary,activities,&examprep),436–441,456–457,458,459–460,461(summary),462(activities),463(examprep)LEVEL2SE:n/a

18.03 Handlecustomercomplaints. LEVEL1SE:429–430LEVEL2SE:n/a

18.04 Usemerchandisingtechniques. LEVEL1SE:442–443,461(summary),462(activity1)LEVEL2SE:17–18

18.05 Analyzeindustrytrends. LEVEL1SE:16,37LEVEL2SE:131(industry),181(industry),204(Didyouknow),317–318,373(Didyouknow)

19.0 Performback-of-the-houseandinventoryduties.–Thestudentwillbeableto:

19.01 Receive,store,andissuesupplies. LEVEL1SE:146–147,148LEVEL2SE:n/a

19.02 Practiceenvironmentallysoundprocedures. LEVEL1SE:n/aLEVEL2SE:322–332

19.03 Demonstrateandfollowoperationalproceduresbetweenthefront-of-the-houseandback-of-the-house.

LEVEL1SE:248–249,436–437LEVEL2SE:n/a

19.04 Demonstrateefficienttimeandmotiontechniques. LEVEL1SE:n/a


25



LEVEL2SE:n/a

19.05 Coordinateresponsibilitieswiththoseofotherworkstations. LEVEL1SE:246–251,266(summary)LEVEL2SE:n/a

19.06 Selectappropriatetoolsandequipmentforspecifictasks. LEVEL1SE:202–203,204–206,207–211,212,214–216,222–228,229–232,234–235,437–438LEVEL2SE:n/a


26




20.01 KeyIdeasandDetails 20.01.1 Citespecifictextualevidencetosupportanalysisofscience

andtechnicaltexts,attendingtoimportantdistinctionstheauthormakesandtoanygapsorinconsistenciesintheaccount.






20.02 CraftandStructure 20.02.1 Determinethemeaningofsymbolskeyterms,andother


LEVEL1SE:180,250–251,263,264–265,400–403,411(activity5),467–468,468469LEVEL2SE:71(activity6),399(activity2)


27



20.02.2 Analyzehowthetextstructuresinformationorideasintocategoriesorhierarchies,demonstratingunderstandingoftheinformationorideas.


20.02.3 Analyzetheauthor’spurposeinprovidinganexplanation,describingaprocedure,ordiscussinganexperimentinatext,identifyingimportantissuesthatremainunresolved.


20.03 IntegrationofKnowledgeandIdeas 20.03.1 Integrateandevaluatemultiplesourcesofinformation

presentedindiverseformatsandmedia(e.g.quantitativedata,video,multimedia)inordertoaddressaquestionorsolveaproblem.


20.03.2 Evaluatethehypotheses,data,analysis,andconclusionsinascienceortechnicaltext,verifyingthedatawhenpossibleandcorroboratingorchallengingconclusionswithothersourcesofinformation.


20.03.3 Synthesizeinformationfromarangeofsources(e.g.,texts,experiments,simulations)intoacoherentunderstandingofaprocess,phenomenon,orconcept,resolvingconflictinginformationwhenpossible.



[informationaltexts,history/socialstudiestexts,science/technicaltexts]inthegrades11–CCRtextcomplexitybandproficiently,withscaffoldingasneededatthehighendoftherange.


20.04.2 Bytheendofgrade12,readandcomprehendliterature[informationaltexts,history/socialstudiestexts,science/technicaltexts]atthehighendofthegrades11–CCRtextcomplexitybandindependentlyandproficiently.

LEVEL1SE:22(activities1,2,5,&6),40(activity2),93(activity2),116–117(activities2&6),137(activities2&5),156(activity2),172(activity6),194(activity2),242(activity1),268(activity


28



2),344–345(activities1&5),411(activity1),432(activity2),462(activity5),477(activity2)LEVEL2SE:n/a






21.02 ProductionandDistributionofWriting 21.02.1 Produceclearandcoherentwritinginwhichthedevelopment,

organization,andstyleareappropriatetotask,purpose,andaudience.





29



21.02.3 Usetechnology,includingtheInternet,toproduce,publish,andupdateindividualorsharedwritingproductsinresponsetoongoingfeedback,includingnewargumentsorinformation.





21.03.2 Gatherrelevantinformationfrommultipleauthoritativeprintanddigitalsources,usingadvancedsearcheseffectively;assessthestrengthsandlimitationsofeachsourceintermsofthespecifictask,purpose,andaudience;integrateinformationintothetextselectivelytomaintaintheflowofideas,avoidingplagiarismandoverrelianceonanyonesourceandfollowingastandardformatforcitation.




21.04 RangeofWriting 21.04.1 Writeroutinelyoverextendedtimeframes(timeforreflection

andrevision)andshortertimeframes(asinglesittingoradayor2)forarangeofdiscipline-specifictasks,purposes,andaudiences.



30











22.07 Lookforandmakeuseofstructure. LEVEL1SE:n/aLEVEL2


31



SE:n/a22.08 Lookforandexpressregularityinrepeatedreasoning. LEVEL1

SE:n/aLEVEL2SE:n/a



23.0 Researchcollegeandcareeradvancementopportunitiesinprofessionalcookingandbaking.–Thestudentwillbeableto:

23.01 Describetheelementsofajobsearchasitrelatestoadvancementopportunities.

LEVEL1SE:29–31,37,90–91LEVEL2SE:n/a

23.02 Developapersonalcareerplan. LEVEL1SE:26–28,30–31,32–33,37–38,40(activity6),54(activity5)LEVEL2SE:n/a

23.03 Demonstrateanunderstandingofentrepreneurshipandtheeconomicimpactoffoodandhospitalityenterprisesontheindustry.

LEVEL1SE:8–9,16–17,22(activity6)LEVEL2SE:n/a

23.04 Explainthebenefitsofmembershipinprofessionalassociations,includingstudentorganizations.

LEVEL1SE:30–31,37–38LEVEL2SE:n/a

24.0 Followfoodidentification,selection,purchasing,receiving,storing,andinventoryguidelines.–Thestudentwillbeableto:

24.01 Identifybasicfooditems. LEVEL1SE:305–307LEVEL2SE:48–58,79,82–84,95–99,121–128,152–153,158–171,176–180,385–387,407–408,425–427,448–449,464,490–492

24.02 Selectbasicfooditemsaccordingtostandardqualities. LEVEL1SE:146–147LEVEL2SE:99–101,120–128,153–154,391,409,428–429


32



24.03 Practiceportioncontrolandutilizecostingprocedures. LEVEL1SE:286–288,289–291,292(summary),293–294(activities),295(examprep)LEVEL2SE:196–215,218–235,240–245

25.0 Practiceadvancedcookingandbakingtechniques.–Thestudentwillbeableto:

25.01 Recognizestandardsofqualityaswellasprepareandcreativelypresent:advancedbakestationitems;advancedpantrystationitems;advancedfrystationitems;andadvancedhotstationitems.


26.0 Applyscientificprinciplesincookingandbaking.–Thestudentwillbeableto:

26.01 Identifythephysicalandchemicalchangesinfoodsthatresultfromtheapplicationofheatorcold.

LEVEL1SE:n/aLEVEL2SE:61,82,83(industry),106,122(didyouknow),135–137,152,174–175,364,392–393,395,410,435,471,493,494,496,500–501

26.02 Identifytheeffectofvariouslevelsofmoistureonfood. LEVEL1SE:n/aLEVEL2SE:364,493

27.0 Prepareandpresentfoodproductstomeetcreativityaspectsaswellasqualitystandards.–Thestudentwillbeableto:

27.01 Developartistictalentsinthecreationofcenterpiecesfromavarietyofmediums(cookedsugar,chocolate,marzipan,andfruitsandvegetables).


27.02 Prepareandcreativelypresent:appetizers;salads;vegetables;fruits;pasta/rice/cereals;soups/stocks/sauces/gravies;meats;poultry;fish/shellfish;yeastbreads;piesandpastries;cakesandicing;specialtydesserts;breakfastfoods;quickbreads;sandwiches;horsd’oeuvres;garnishes;ediblecenterpieces.

LEVEL1SE:n/aLEVEL2SE:80–84,103–110,124–125,131–141,154–158,172–176,180–182,392–397,410–414,430–435,451–454,467–480,494–498

28.0 Demonstratemanagementskills.–Thestudentwillbeableto:

28.01 Identifycharacteristicsofaneffectivemanager. LEVEL1SE:46–52,53(summary),54(activities),55(examprep),168–170,172(activities),173(examprep),429–430,431(Q1&Q2),432(activities),433(exam


33



prep),466–479(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:243–245,304–306

28.02 Examinemanagementskills. LEVEL1SE:46–52,53(summary),54(activities),55(examprep),168–170,172(activities),173(examprep),429–430,431(Q1&Q2),432(activities),433(examprep),466–479(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:n/a

28.03 Demonstrateeffectivecommunicationskills. LEVEL1SE:49–50,56–71(entirechapter,includingsummary,activities,&examprep)LEVEL2SE:244–245

28.04 Usepositivereinforcementtechniquestoincreaseproductivity.

LEVEL1SE:49–50,470471,475LEVEL2SE:n/a

29.0 Complywithlawsandregulationsspecifictothefoodserviceandhospitalityindustry.–Thestudentwillbeableto:

29.01 IdentifyfoodserviceandhospitalitylawsandregulationstoincludeOSHAandtheAmericanswithDisabilitiesAct(ADA).

LEVEL1SE:160–167,172(activities),194(activities3&4),426LEVEL2SE:n/a

29.02 Demonstrateknowledgeoffoodsafetymanagertraining/certificationprogramsthatareaccreditedinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).


30.0 Developabusinessplan.–Thestudentwillbeableto:

30.01 Identifytheelementsofabusinessplantoincludevision,goals,strategies,andactionplans.


30.02 Identifybasiceconomicandmarketingstrategies. LEVEL1SE:n/aLEVEL2


34



SE:8–23(entirechapter,includingsummary,activities,&examprep),26–32,34–38,40(casestudyfollow-up),41(examprep),196–215(entirechapter,includingsummary,activities,&examprep),218–237(entirechapter,includingsummary,activities,&examprep),240–249(entirechapter,includingsummary,activities,&examprep),252–287(entirechapter,includingsummary,activities,&examprep)

30.03 Analyzetrendsinthefoodserviceandhospitalityindustry. LEVEL1SE:n/aLEVEL2SE:316–335(entirechapter,includingsummary,activities,&examprep),373(sidebar)

30.04 FCCLAHospitalityCompetition(asaprojectorcompetition).



35




20.01 KeyIdeasandDetails 20.01.1 Citespecifictextualevidencetosupportanalysisofscienceand

technicaltexts,attendingtoimportantdistinctionstheauthormakesandtoanygapsorinconsistenciesintheaccount.






20.02 CraftandStructure 20.02.1 Determinethemeaningofsymbolskeyterms,andother


LEVEL1SE:180,250–251,263,264–265,400–403,411(activity5),467–468,468469LEVEL2SE:71(activity6),399(activity2)


36



20.02.2 Analyzehowthetextstructuresinformationorideasintocategoriesorhierarchies,demonstratingunderstandingoftheinformationorideas.


20.02.3 Analyzetheauthor’spurposeinprovidinganexplanation,describingaprocedure,ordiscussinganexperimentinatext,identifyingimportantissuesthatremainunresolved.


20.03 IntegrationofKnowledgeandIdeas 20.03.1 Integrateandevaluatemultiplesourcesofinformation

presentedindiverseformatsandmedia(e.g.quantitativedata,video,multimedia)inordertoaddressaquestionorsolveaproblem.


20.03.2 Evaluatethehypotheses,data,analysis,andconclusionsinascienceortechnicaltext,verifyingthedatawhenpossibleandcorroboratingorchallengingconclusionswithothersourcesofinformation.


20.03.3 Synthesizeinformationfromarangeofsources(e.g.,texts,experiments,simulations)intoacoherentunderstandingofaprocess,phenomenon,orconcept,resolvingconflictinginformationwhenpossible.



[informationaltexts,history/socialstudiestexts,science/technicaltexts]inthegrades11–CCRtextcomplexitybandproficiently,withscaffoldingasneededatthehighendoftherange.


20.04.2 Bytheendofgrade12,readandcomprehendliterature[informationaltexts,history/socialstudiestexts,science/technicaltexts]atthehighendofthegrades11–CCRtextcomplexitybandindependentlyandproficiently.

LEVEL1SE:22(activities1,2,5,&6),40(activity2),93(activity2),116–117(activities2&6),137(activities2&5),156(activity2),172(activity6),194(activity2),242(activity1),268(activity


37



2),344–345(activities1&5),411(activity1),432(activity2),462(activity5),477(activity2)LEVEL2SE:n/a






21.02 ProductionandDistributionofWriting 21.02.1 Produceclearandcoherentwritinginwhichthedevelopment,

organization,andstyleareappropriatetotask,purpose,andaudience.





38



21.02.3 Usetechnology,includingtheInternet,toproduce,publish,andupdateindividualorsharedwritingproductsinresponsetoongoingfeedback,includingnewargumentsorinformation.





21.03.2 Gatherrelevantinformationfrommultipleauthoritativeprintanddigitalsources,usingadvancedsearcheseffectively;assessthestrengthsandlimitationsofeachsourceintermsofthespecifictask,purpose,andaudience;integrateinformationintothetextselectivelytomaintaintheflowofideas,avoidingplagiarismandoverrelianceonanyonesourceandfollowingastandardformatforcitation.




21.04 RangeofWriting 21.04.1 Writeroutinelyoverextendedtimeframes(timeforreflection

andrevision)andshortertimeframes(asinglesittingoradayortwo)forarangeofdiscipline-specifictasks,purposes,andaudiences.



39











22.07 Lookforandmakeuseofstructure. LEVEL1


40



SE:n/aLEVEL2SE:n/a




31.0 Createandpreparemenusforvariousnutritionalneeds.–Thestudentwillbeableto:

31.01 Examinepricingstrategies. LEVEL1SE:n/aLEVEL2SE:35–39,227

31.02 Examinemenuformats. LEVEL1SE:n/aLEVEL2SE:28–29,32–33

31.03 Analyzemenusforprofitability. LEVEL1SE:n/aLEVEL2SE:34–40

32.0 Utilizecost-controltechniquestomaximizeprofitability.–Thestudentwillbeableto:

32.01 Examineandutilizecostoutprocedurestominimizefoodwaste.

LEVEL1SE:n/aLEVEL2SE:40(activity6)

32.02 Identifycomputersoftwareavailableforfoodserviceandhospitalitymanagement.


32.03 Developanaccountingandrecord-keepingsystemusingselectedsoftware.


32.04 Developapurchasing,receiving,storing,andinventorysystem.

LEVEL1SE:146–148


41



LEVEL2SE:258–281

32.05 Examinelosspreventionfactorssuchassafety,sanitation,foodhandling,warehandling,maintenance,insurance,andenvironmentaleffects.

LEVEL1SE:102–103LEVEL2SE:228–232

32.06 Interpretprofitandlossstatements. LEVEL1SE:n/aLEVEL2SE:206–208

32.07 Identifytheresponsibilityofeachindividualtobeheldaccountableforprofitability.

LEVEL1SE:51,422–424,432(activities),433(examprep),439–441,442–443,459–460,461(summary)LEVEL2SE:n/a

33.0 Interpretandincorporateguidelinesandpoliciesforfoodserviceestablishments.–Thestudentwillbeableto:

33.01 Developemployeeguidelinessuchasjobdescriptions,training,andscheduling.

LEVEL1SE:n/aLEVEL2SE:243–245,290–292,300–304,

33.02 Describethecharacteristicsofanefficientpurchasing,receiving,storing,andinventorysystem.


34.0 Compareandanalyzetherelationshipofnutritiontowellness.–Thestudentwillbeableto:

34.01 Describethefunctionsandsourcesofthe6classificationsofnutrients.


34.02 Identifytheeffectsofnutrientdeficienciesandexcesses. LEVEL1SE:n/aLEVEL2SE:349–352

34.03 ApplyguidelinesforusingtheMyPlatefoodguidetoplandailyfoodchoicesforcustomerswithspecialdiets.

LEVEL1SE:n/aLEVEL2SE:359–360,376(activities2,3,&6)

34.04 DescribetheABC'softheDietaryGuidelinesforAmericansfromtheUnitedStatesDepartmentofAgriculture(www.choosemyplate.gov).

LEVEL1SE:n/aLEVEL2


42



SE:359–360,375(Q1)

34.05 Determinetherelationshipbetweenfoodchoices,eatingandwellnessvs.profit/lossmargins.

LEVEL1SE:n/aLEVEL2SE:339

34.06 Explainhowtoencouragehealthfuleatinghabitsforpeopleineverystageofthelifecycle.


34.07 Listthetypesoffoodadditivesandexplaintheirpurpose. LEVEL1SE:n/aLEVEL2SE:348,539

35.0 Createandpreparemenusforcustomersonspecialdiets.–Thestudentwillbeableto:

35.01 Createamenuforcustomerswithdietarylimitations. LEVEL1SE:n/aLEVEL2SE:360–362,376

35.02 Describethepreparationmethodsusedtoprepareanutritiousmealforcustomerswithspecialdietaryneeds(hearthealthy,vegetarianism,religiousdietarylaws,etc.)

LEVEL1SE:111–113LEVEL2SE:361–362,366–370

35.03 Identifycommonfoodallergiesanddetermineappropriatesubstitutions.

LEVEL1SE:111LEVEL2SE:n/a

35.04 Preparemealsthatarevisuallyappealingandthatmeetcustomers’specialdietaryneeds.


35.05 Listtheservingsizesforanaverageadult. LEVEL1SE:n/aLEVEL2SE:376

35.06 Developamodificationplanforexistingmenusthatwillmeetspecialdietaryneeds.


36.0 Compareandanalyzemenusoffoodestablishments.–Thestudentwillbeableto:


43



36.01 Analyzethemenusofdifferentfoodestablishmentstoseehowthedailyrequirementsofanaverageadultcanbemetbydiningintheestablishments.

LEVEL1SE:n/aLEVEL2SE:376

36.02 Createamenumeetingthe"Truth-in-MenuGuidelines". LEVEL1SE:n/aLEVEL2SE:n/a

36.03 Modifythemenuofanestablishmenttomeettherequirementsofacustomerwithaspecialdietaryneed.

LEVEL1SE:n/aLEVEL2SE:366–371,375

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