foundations of restaurant management culinary artsassets.pearsonschool.com/correlations/pa_found...

A Correlation of

Foundations of Restaurant Management

& Culinary Arts

Levels One & Two, ©2011

To the

Pennsylvania

Culinary Arts Task Grid

and Baking Competency List

Foundations of Restaurant Management & Culinary Arts Levels One and Two ©2011

to the Pennsylvania Culinary Arts Task Grid and Baking Competency List

SE = Student Edition TE = Teacher’s Edition 2

INTRODUCTION

This document demonstrates how Pearson’s Foundations of Restaurant Management & Culinary Arts, Levels One and Two ©2011 aligns to the Pennsylvania Culinary Arts Task Grid and Baking Competency List. Correlation page references are to the Student Edition and Teacher’s Edition. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant 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.

• 21st 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 One and Two, students are eligible to take the corresponding exam. Those students that pass will each receive a certificate of recognition from the National Restaurant Association.




Table of Contents

Pennsylvania Culinary Arts Secondary Competency Task Grid ............................... 4 BAKING AND PASTRY ARTS/BAKER/PASTRY CHEF TASK LIST ............................. 25




Pennsylvania Culinary Arts Task Grid and Baking Competency List

Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011

Pennsylvania Culinary Arts Secondary Competency Task Grid (CIP 12.0508) 000100 FOLLOW SAFETY PROCEDURES 000101 Wear appropriate apparel in the food preparation area.

LEVEL 1 SE/TE: 95-96, 165-166; Related Content: 97-101

000102 Demonstrate safe use of cutting tools. LEVEL 1 SE/TE: 194-197 LEVEL 2 SE/TE: Related Content: 386-387

000103 Demonstrate procedures for safe lifting and carrying of heavy objects.

LEVEL 1 SE/TE: 190-193

000104 Clean and dry wet surfaces caused by spills of liquids on floors and work surfaces.

LEVEL 1 SE/TE: 143, 153, 186-188

000105 List common causes of typical accidents and injuries in the food service industry.

LEVEL 1 SE/TE: 174-183, 184-186, 186-190, 191-193, 194-196, 199-200, 202-205; Related Content: 206-211

000106 Follow appropriate emergency procedures for kitchen and dining room injuries.


000107 Describe appropriate types and use of fire extinguishers used in the food service area.

LEVEL 1 SE/TE: 176-181; Related Content: 181-183

000108 Pass safety tests for all motor-driven and stationary equipment.

LEVEL 1 SE/TE: Related Content: 155-158, 163-164; Related Content: 278-284, 288-299

000109 Complete safety checklist of general safety procedures to follow in a food preparation area.

LEVEL 1 SE/TE: Chapter Two: Keeping Food Safe: 70-71, 72-93, 94-103, 104-125, 126-134, 135-151; 163-171

000110 Solve problems related to food service safety practices.

LEVEL 1 SE/TE: 104, 105-113, 114-120, 121-123, 124, 125, 126-132, 133-134

000111 Solve problems related to waste disposal and recycling.


000112 Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).

LEVEL 1 SE/TE: 141, 158-162, 164






000113 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

LEVEL 1 SE/TE: 137, 161-162, 824

000200 FOLLOW SANITATION PROCEDURES 000201 Demonstrate good personal hygiene and health practices that must be followed in the food service area.

LEVEL 1 SE/TE: 94-100, 101-103

000202 Maintain a clean and sanitary work environment.

LEVEL 1 SE/TE: 135-141, 143, 822

000203 Describe current types of cleaners and sanitizers and their proper use.


000204 Describe disposal and storage of types of cleaners and sanitizers.

LEVEL 1 SE/TE: 137, 161-162

000205 List rules for storage requirements for caustic cleaning agents.

LEVEL 1 SE/TE: 137

000206 Identify proper waste disposal methods and recycling.


000207 Develop a cleaning and sanitizing schedule and procedures for sanitizing equipment and facilities.

LEVEL 1 SE/TE: 142, 143; Related Content: 135-141

000208 Demonstrate proper cleaning of painted, stainless steel and wood surfaces.


000209 Demonstrate precautions to follow when handling blood borne pathogens (ECP).

LEVEL 1 SE/TE: Related Content: 204

000210 List reasons for and signs of food spoilage and contamination.

LEVEL 1 SE/TE: 74-77, 78-85; Related Content: 119-123 LEVEL 2 SE/TE: 366-367

000211 Describe cross-contamination and acceptable procedures to follow when preparing and storing potentially hazardous foods.

LEVEL 1 SE/TE: 77, 105, 112-113, 290, 327, 560, 821 LEVEL 2 SE/TE: 333

000212 Describe symptoms common to food borne illnesses and how these illnesses can be prevented.

LEVEL 1 SE/TE: 74-77, 821 LEVEL 2 SE/TE: Related Content: 44, 765-767






000213 Conduct a sanitation self-inspection and explain what must be done to comply with standards.

LEVEL 1 SE/TE: 95-101, 102-103; Related Content: 135-141, 142, 146-147, 163-164

000214 Identify micro-organisms, which are related to food spoilage and food borne illnesses; describe what makes them grow.

LEVEL 1 SE/TE: 74-77, 78-80, 81-85 LEVEL 2 SE/TE: Related Content: 44

000215 Describe appropriate measures for handling insects, rodents and pests.

LEVEL 1 SE/TE: 142-145; 146-147 LEVEL 2 SE/TE: 769-771

000216 Describe the role of regulatory agencies governing sanitation and safety and protecting food safety.

LEVEL 1 SE/TE: 90, 158-162

000217 Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

LEVEL 1 SE/TE: 126, 127-132, 821

000218 Outline laws and rules of the regulatory agencies governing sanitation and safety in food service operations.

LEVEL 1 SE/TE: 126-132, 133-134

000219 Describe the requirements of a ServSafe certification.

LEVEL 1 SE/TE: 76, 784, 808-809

000300 DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY 000301 Define hospitality and the importance of quality customer service within the hospitality industry.

LEVEL 1 SE/TE: 5-6, 12-13, 618-623, 628

000302 Trace growth and development of the hospitality and tourism industry.

LEVEL 1 SE/TE: 14-31, 32-33

000303 Describe the various cuisines and their relationship to history and cultural development.

LEVEL 1 SE/TE: 14-23, 24-27, 28-31 LEVEL 2 SE/TE: 637-661, 662-673, 674-691, 692-710, 711-724, 725-737, 738-760

000304 Identify career opportunities and the personal traits for a variety of jobs in the industry.

LEVEL 1 SE/TE: 34-35, 46-50, 213-223, 231-233, 263

000305 Identify professional organizations and explain their purposes and benefits to the industry.

LEVEL 1 SE/TE: 218, 489, 784-785






000306 Compare and contrast industry trade periodicals and other industry resources.

LEVEL 1 SE/TE: 218, 786

000307 Define hospitality and tourism with examples of current industry philosophies.

LEVEL 1 SE/TE: 5-6, 12-13, 26-31, 53-59

000308 Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.

LEVEL 1 SE/TE: Related Content: 34-50

000309 Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.


000400 PURCHASING, RECEIVING AND STORAGE PROCEDURES 000401 Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods.

LEVEL 1 SE/TE: 108-113, 272-273, 341, 557, 584-585; Related Content: 401 LEVEL 2 SE/TE: 10,15,22,109-110,199-200,326-329,339,385 ; Related Content: 165

000402 List and demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods.

LEVEL 1 SE/TE: 108-113, 121-123, 311, 341, 557, 584-585, 704; Related Content: 401 LEVEL 2 SE/TE: 10,15,22,109-110,199-200,326-329,339,385; Related Content: 165

000403 List labeling requirements for food products.

LEVEL 1 SE/TE: 109-110, 355 LEVEL 2 SE/TE: 10

000404 Discuss legal and ethical consideration of purchasing.

LEVEL 1 SE/TE: Related Content: 77, 555-556 LEVEL 2 SE/TE: Related Content: 285-286

000405 Inventory food and non-food items kept on hand.

LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 333-334; Related Content: 335-338, 340






000406 Explain the procedures for rotation of stock and for costing and evaluating including FIFO.

LEVEL 1 SE/TE: 111-112, 821 LEVEL 2 SE/TE: 10, 205; Related Content: 110

000407 Describe and complete proper procedures of issue product according to requisition.

This standard falls outside of the program scope and sequence.

000500 DEMONSTRATE SKILL IN GARDE MANGER 000501 Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.

LEVEL 1 SE/TE: 135-142, 143-145, 228, 271-273; Related Content: 153-211 (workplace safety) LEVEL 2 SE/TE: 418; Related Content: 415-419

000502 Demonstrate basic garnishes for a variety of foods.

LEVEL 1 SE/TE: 340-341, 567, 831 LEVEL 2 SE/TE: 257-258, 261-274; Related Content: 222, 259-261

000503 Develop fundamental skills in the preparations of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, hors d'ouvres, mousses and gelatins.

LEVEL 1 SE/TE: 369-379, 384, 393-401 LEVEL 2 SE/TE: 42, 44, 53, 55-65, 219-236, 239, 243-248

000504 Demonstrate food presentation techniques, i.e. platters, bowls, and plates.

LEVEL 1 SE/TE: 560, 567-568, 594, 654-655, 657, 659-660 LEVEL 2 SE/TE: 236,558-559; Related Content: 226

000505 Produce decorative pieces to include fruit/vegetable carvings and accompaniments.

LEVEL 1 SE/TE: 558-559, 585-590 LEVEL 2 SE/TE:261-267

000506 Identify and prepare types of hors d'oeuvers, canapés, appetizers, and fancy sandwiches.


000507 Identify and prepare types of hot and cold sandwiches.







000508 Identify types of equipment, hand tool, and utensils used to make sandwiches.

LEVEL 1 SE/TE: Related Content: 280-283 LEVEL 2 SE/TE: 60-61

000509 Wrap and store cold sandwiches. LEVEL 2 SE/TE: 56, 61

000510 Describe the standards of quality for sandwiches.


000511 Slice, grate, cube and shape cheese. LEVEL 1 SE/TE: Related Content: 275 LEVEL 2 SE/TE: Related Content: 14-17

000600 DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS 000601 Identify and demonstrate use and care of kitchen cutting tools and utensils.

LEVEL 1 SE/TE: 274-284, 288-290 LEVEL 2 SE/TE: 356-357

000602 Carve, cut, slice, and trim all meat, seafood and poultry.

LEVEL 1 SE/TE: Related Content: 277, 290 LEVEL 2 SE/TE: 358, 383-384, 404-406; Related Content: 355, 357-359, 361

000603 Demonstrate classical cuts. LEVEL 1 SE/TE: Related Content: 277 LEVEL 2 SE/TE: 358-360

000604 Slice breads and baked goods. LEVEL 2 SE/TE: Related Content: 61-63

000605 Demonstrate how to sharpen knives. LEVEL 1 SE/TE: 278-279






000700 DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT 000701 Identify various types and uses of kitchen equipment.

LEVEL 1 SE/TE: 272, 280-288, 288-295, 296-299

000702 Define and understand general safety requirements and procedures for kitchen equipment.

LEVEL 1 SE/TE: 163-164, 165-167, 174-177, 181-183

000703 Operate and clean a refrigerator. LEVEL 1 SE/TE: Related Content: 273

000704 Operate and clean a floor mixer. LEVEL 1 SE/TE: 288-291

000705 Operate and clean a slicer. LEVEL 1 SE/TE: 290

000706 Operate and clean a food chopper. LEVEL 1 SE/TE: 289

000707 Operate and clean a food grinder. LEVEL 1 SE/TE: 290

000708 Operate and clean a dish washing machine.

LEVEL 1 SE/TE: 140

000709 Operate and clean a vegetable peeler. LEVEL 1 SE/TE: 279-280

000710 Operate and clean a deep fat fryer. LEVEL 1 SE/TE: 293-294

000711 Operate and clean steam cooking equipment.


000712 Operate and clean a proof cabinet. LEVEL 1 SE/TE: Related Content: 297-298

000713 Operate and clean a tilting brazier. LEVEL 1 SE/TE: Related Content: 285

000714 Operate and clean a steamer or steam kettle.


000715 Operate and clean a rotisserie. LEVEL 1 SE/TE: Related Content: 293






000716 Operate and clean a steam table. LEVEL 1 SE/TE: 298

000717 Operate and clean a conventional oven.


000718 Operate and clean a convection oven. LEVEL 1 SE/TE: 294-296

000719 Operate and clean coffee equipment. LEVEL 1 SE/TE: Related Content: 297-298

000720 Operate and clean a range. LEVEL 1 SE/TE: 293-294

000721 Operate and clean a broiler. LEVEL 1 SE/TE: 292-293

000722 Operate and clean a grill. LEVEL 1 SE/TE: Related Content: 293-294

000723 Operate and clean a griddle. LEVEL 1 SE/TE: 293-294

000724 Clean a work table. LEVEL 1 SE/TE: 136, 143

000725 Operate and clean a food warmer. LEVEL 1 SE/TE: 298

000726 Operate and clean a can opener. LEVEL 1 SE/TE: 281

000727 Operate and clean a blender and an imersion blender.

LEVEL 1 SE/TE: 289

000728 Operate a waste disposal. This standard falls outside of the program scope and sequence.

000729 Operate and clean a combi-oven. LEVEL 1 SE/TE: 295

000730 Operate and prepare items for retail sale.







000800 FOLLOW STANDARDIZED RECIPES 000801 Demonstrate how to read and follow a recipe.


000802 Prepare standardized recipes for menu production.


000803 Reduce and increase a recipe. LEVEL 1 SE/TE: 247-250

000804 Describe components of the recipes such as yield time and nutrition fact.

LEVEL 1 SE/TE: 245 LEVEL 2 SE/TE: Related Content: 80-97

000900 DEMONSTRATE KNOWLEDGE OF NUTRITION 000901 List food groups and recommended servings in the current USDA Food Guide Pyramid.

LEVEL 1 SE/TE: 245-351 LEVEL 2 SE/TE: Related Content: 80-97

000902 Discuss dietary guidelines and recommended dietary allowances.

LEVEL 1 SE/TE: 348-353 LEVEL 2 SE/TE: 99-101; Related Content: 80-104

000903 Interpret food labels in terms of the portion size, ingredients, and nutritional value.


000904 Describe primary functions and major food sources of major nutrients.

LEVEL 1 SE/TE: 347-350 LEVEL 2 SE/TE: 83-97

000905 Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.).

LEVEL 1 SE/TE: 347-348, 557 LEVEL 2 SE/TE: 100

000906 List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each group.







000907 Discuss the new dietary guidelines and adapt recipes.


000908 Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.

LEVEL 1 SE/TE: 311-313, 314-316 LEVEL 2 SE/TE: 109-116; Related Content: 117-125

000909 Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious dietary laws.

LEVEL 1 SE/TE: 345-350, 351-356, 357-358

001000 PREPARE BREAKFAST FOODS 001001 Select common breakfast foods. LEVEL 2

SE/TE: 39-49

001002 List, in order, steps to follow when preparing to serve breakfast.


001003 List several common breakfast condiments.

LEVEL 2 SE/TE: 48

001004 Prepare various egg cookery methods. LEVEL 1 SE/TE: 313-315 LEVEL 2 SE/TE: 22-33; Related Content: 17-35

001005 Prepare a variety of omelets. LEVEL 2 SE/TE: 30-32

001006 Prepare breakfast potatoes. LEVEL 2 SE/TE: Related Content: 42-43

001007 Prepare breakfast meats. LEVEL 2 SE/TE: 41-42

001008 Prepare and cook pancakes, griddle cakes and waffles.


001009 Prepare hot breakfast cereals. LEVEL 2 SE/TE: 43

001010 Prepare crepes. LEVEL 2 SE/TE: 40






001011 Prepare “Egg Beaters.” LEVEL 2 SE/TE: Related Content: 20

001012 Prepare and cook fritters. This standard falls outside of the program scope and sequence.

001100 DEMONSTRATE KNOWLEDGE OF BEVERAGES 001101 Match terms related to beverages with their correct definitions.


001102 List the standards of quality for coffee. LEVEL 2 SE/TE: 45-46

001103 Select factors affecting tea and coffee quality.


001104 Reconstitute powdered and frozen beverages.


001105 List other common beverages. LEVEL 1 SE/TE: 565 LEVEL 2 SE/TE: 96-97,154, 293-294

001200 PREPARE VEGETABLES AND FRUITS 001201 Identify and prepare market forms of vegetables and fruits. 001202 Prepare vegetables by boiling, simmering, steaming, baking, sautéing and blanching.

LEVEL 1 SE/TE: 581, 590-600 LEVEL 2 SE/TE: 116, 121; Related Content: 114-115

001203 List the factors to consider when preparing vegetables and fruits.

LEVEL 1 SE/TE: 558-560, 581 LEVEL 2 SE/TE: 114-116

001204 Explain and describe the standards of quality for cooked vegetables.

LEVEL 1 SE/TE: 590, 600, 603

001205 Prepare various vegetables using different techniques.

LEVEL 1 SE/TE: 581, 590-600 LEVEL 2 SE/TE: 114-116, 121






001206 Prepare various market forms of vegetables.


001207 Prepare different forms of potatoes. LEVEL 1 SE/TE: 678-680, 683-689 LEVEL 2 SE/TE: 42-43

001300 PREPARE PASTA AND RICE 001301 Identify and prepare market forms of pasta and rice.

LEVEL 1 SE/TE: 700-704, 705-708, 712-713

001302 List the standards of quality for receiving pasta and rice.

LEVEL 1 SE/TE: 701-704, 712-713

001303 List the factors to consider when preparing pasta and rice.

LEVEL 1 SE/TE: 705-708, 715-718, 719-720

001304 Identify methods of preparing pasta and rice.

LEVEL 1 SE/TE: 705-708, 715-718, 719-720

001305 List the standards of quality for cooked pasta and rice.

LEVEL 1 SE/TE: 705-708, 715-718, 719-720

001306 Prepare and service pasta using various methods of cooking.


001307 Prepare and service rice using various methods of cooking.


001400 PREPARE CHEESE 001401 Identify the two main classes of cheese.


001402 Select common cheese textures. LEVEL 2 SE/TE: 16

001403 Properly handle cheese. LEVEL 2 SE/TE: 17






001404 Identify foods using cheese as main ingredient.

LEVEL 1 SE/TE: 384 LEVEL 2 SE/TE: 538

001405 Define the principals of cheese cookery.


001406 Prepare cheese dressings. LEVEL 2 SE/TE: 247, Related Content, 177

001407 Prepare a cheese platter. LEVEL 2 SE/TE: 15, 16, 17

001408 Prepare cheese spreads and fillings. LEVEL 2 SE/TE: Related Content: 538

001500 PREPARE SALADS, FRUITS, AND SALAD DRESSINGS 001501 Identify and prepare types of salads. LEVEL 2

SE/TE: 219, 224-233 Related Content: 233-236

001502 Identify basic parts of a salad. LEVEL 2 SE/TE: 220-223; Related Content: 233-236

001503 Prepare and store salad greens. LEVEL 2 SE/TE: 236-240

001504 Prepare a variety of protein salads. LEVEL 2 SE/TE: Related Content, 224, 225

001505 Demonstrate methods of serving salads.


001506 Prepare various types of dressings, temporary, permanent and cooked.

LEVEL 2 SE/TE: 246-247, 250; Related Content: 243-251

001507 Peel, cut and zest fruits and vegetables.

LEVEL 1 SE/TE: 558-560, 585-590

001508 Set-up/maintain/breakdown salad bars properly.

LEVEL 2 SE/TE: Related Content, 236, 237, 238, 239






001600 PROPERLY ADD SEASONINGS TO FOODS 001601 List market forms in which herbs, spices and seasonings may be available.


001602 Analyze the quality of spices & flavorings.


001603 Explain techniques for seasoning uncooked foods.

LEVEL 1 SE/TE: 313

001604 Use and identify seasonings, herbs and condiments.


001605 Test foods for proper seasoning by taste, smell, texture, and sight.


001700 PREPARE STOCKS, SOUPS AND SAUCES 001701 Identify and prepare a variety of stocks.


001702 Identify and prepare a variety of mother and small sauces.


001703 Identify types of soups and the ways to serve them.

LEVEL 1 SE/TE: 393-403 LEVEL 2 SE/TE: 118-119, 271-272

001704 Identify the purpose of sauces and gravies.


001705 Identify and prepare thickening agents for sauces.

LEVEL 1 SE/TE: 385 LEVEL 2 SE/TE: 118-119






001706 Demonstrate knowledge of standards of quality for stocks, soups, and sauces.


001707 Identify and prepare a variety of soups.

LEVEL 1 SE/TE: 394-401,407-409 LEVEL 2 SE/TE: 271-272, 640, 689

001800 PREPARE INTERNATIONAL CUISINE 001801 Identify and prepare a variety of ethnic cuisines.

LEVEL 1 SE/TE: 348 LEVEL 2 SE/TE: 666, 690-691, 707, 714, 728, 742, 757-760; Related Content: 655-659, 662-671, 674-683, 695-750

001900 IDENTIFY PREPARE AND COOK MEATS 001901 Identify primal, sub-primal and retail cuts and their sources.

LEVEL 2 SE/TE: 355-357 Related Content: 352-354, 358

001902 Prepare beef, veal, pork and lamb. LEVEL 2 SE/TE:368-374 Related Content: 362-363

001903 Identify factors affecting the cooking of beef, veal, pork and lamb.

LEVEL 2 SE/TE: 368-374 Related Content: 364

001904 Cook meat using all dry and moist heat cooking methods.


001905 Demonstrate methods for checking degrees of doneness.


002000 PREPARE POULTRY 002001 Identify types of poultry and their market forms.

LEVEL 2 SE/TE: 379-381 Related Content: 381-387

002002 Cook poultry using all dry and moist heat cooking methods.


002003 Demonstrate poultry fabrication. LEVEL 2 SE/TE: Related Content: 386-387






002004 Prepare stuffing. LEVEL 2 SE/TE: Related Content: 390-391

002100 PREPARE SEAFOOD 002101 Identify types of seafood and their market forms.


002102 Purchase and store shellfish. LEVEL 1 SE/TE: 110 LEVEL 2 SE/TE: 398-404

002103 Cook seafood using all dry and moist heat cooking methods.


002104 Demonstrate seafood fabrication. LEVEL 2 SE/TE: 401-402 Related Content: 404-406

002200 DEMONSTRATE SKILL IN BASIC BAKING PRACTICES 002201 Define vocabulary terms used in baking.

LEVEL 2 SE/TE: 504-508, 514-516, 524-528, 533, 535-537, 539, 544, 546-547, 552-558

002202 Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.

LEVEL 1 SE/TE: 280-288, 288-291

002203 List and describe the factors influencing the quality of baked products.

LEVEL 2 SE/TE: 534, 536

002204 Produce a variety of types of cookies. LEVEL 2 SE/TE: 539

002205 Identify ingredients used in baking.


002206 Describe properties and list function of various ingredients.

LEVEL 2 SE/TE: 505-507; Related Content: 504

002207 Identify and prepare a variety of quick breads.


002208 Identify and prepare a variety of types of pies and tarts.

LEVEL 2 SE/TE: 569; Related Content: 533-537

002209 Identify and prepare a variety of fillings and toppings for pastries and baked goods.

LEVEL 2 SE/TE: 526, 527; Related Content: 526-527






002210 Identify and prepare crusty, soft and specialty yeast products.

LEVEL 2 SE/TE: 567

002211 Match bread ingredients with their functions.


002212 List several common types of quick breads.


002213 Identify and prepare shapes of yeast or dinner rolls.


002214 List, in order, proper steps for using and preparing yeast dough.


002215 Identify, prepare and evaluate plain muffins.


002216 Identify, prepare and evaluate baking powder biscuits.

LEVEL 2 SE/TE: Related Content: 506, 508, 509

002217 Identify, prepare and evaluate corn bread.


002218 Identify, prepare and evaluate cake doughnuts.

LEVEL 2 SE/TE: Related Content: 524, 525

002219 Identify, prepare and evaluate white bread.


002220 Identify, prepare and evaluate plain yeast rolls.


002221 Identify, prepare and evaluate basic sweet rolls.

LEVEL 2 SE/TE: Related Content: 506, 508, 509

002222 Identify, prepare and evaluate standards of quality for cakes.


002223 Identify, prepare and evaluate various types of cakes.


002224 Describe standards of quality for icing. LEVEL 2 SE/TE: 526-527

002225 Identify, prepare, apply and evaluate various types of icings.







002226 Identify, prepare and evaluate various types of cookies and bar cookies.

LEVEL 2 SE/TE: 538-539; Related Content: 536

002227 Define quality standards for preparing pie shells.


002228 Describe common ways to “top” pies. LEVEL 2 SE/TE: Related Content: 533-536

002229 Discuss and demonstrate the procedure for preparing puff pastry.


002230 Prepare and evaluate pie shells and various types of pie fillings.


002231 Prepare and evaluate pate a choux. LEVEL 2 SE/TE: 537

002232 Identify, prepare and evaluate a variety of custards and puddings.


002233 Identify, prepare and evaluate a variety of frozen desserts.


002300 PLAN AND COST MENUS 002301 Plan and design a menu based upon customer and management needs.

LEVEL 2 SE/TE: 177-179, 468-492; Related Content: 181

002302 List the methods to use for giving variety to a menu.


002303 List the reasons for costing recipes. LEVEL 1 SE/TE: 258-259 LEVEL 2 SE/TE: Related Content: 146-151, 170-174, 286-290

002304 Supervise and direct food production. LEVEL 2 SE/TE: Related Content: 313-315, 333

002305 Perform labor and payroll duties. LEVEL 1 SE/TE: Related Content: 337 LEVEL 2 SE/TE: Related Content: 184-189






002306 Prepare, produce, and serve a complete meal based upon the menu.


002400 PERFORM INSTITUTIONAL FOOD SERVICE PROCEDURES 002401 Identify and demonstrate proper use and care of smallwares.

LEVEL 1 SE/TE: 280-283 LEVEL 2 SE/TE: Related Content: 295

002402 Set up, operate, and clean a dish room during restaurant service.

LEVEL 1 SE/TE: 135-136, 137-141, 143

002403 Set up, operate, and clean various prep stations in the restaurant kitchen.


002404 Demonstrate opening and closing procedures for “back of-the- house” operations.


002405 Perform duties as a cook. LEVEL 1 SE/TE: 48-49, 228

002406 Perform duties as a cook’s helper. LEVEL 1 SE/TE: 48-49, 228; Related Content: 791

002407 Perform duties as an expediter. LEVEL 1 SE/TE: Related Content: 47, 228

002408 Perform duties as a dessert person. LEVEL 1 SE/TE: Related Content: 228 LEVEL 2 SE/TE: Related Content: 502-503

002409 Perform duties as a line server and beverage person.

LEVEL 1 SE/TE: 48-49, 665

002500 PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS 002501 Identify and describe various types of service used in restaurants.


002502 Perform the basic duties of a wait person.

LEVEL 1 SE/TE: 47-49, 229

002503 Perform duties of a host/hostess. LEVEL 1 SE/TE: 48, 632, 790






002504 Perform duties of a beverage person. LEVEL 1 SE/TE: Related Content: 226

002505 Perform duties as a cashier. LEVEL 1 SE/TE: 640-641, 790

002506 Perform duties of a salad bar attendant.


002507 Perform duties of a bus person. LEVEL 1 SE/TE: 47, 661, 791, 847

002508 Reconcile the cash register at the end of the day.


002509 Perform sidework duties. This standard falls outside of the program scope and sequence.

002510 Perform duties of a food runner. LEVEL 1 SE/TE: 661, 848

002511 Fill containers with ice, and pour liquids.


002512 Serve on a serving line. LEVEL 1 SE/TE: Related Content: 45, 49

002513 Make basic napkin folds. LEVEL 1 SE/TE: Related Content: 653

002514 Perform cash register operations. LEVEL 1 SE/TE: 640-641

002515 Resolve cash balances. LEVEL 1 SE/TE: Related Content: 640-641

002516 Keep and maintain records. LEVEL 1 SE/TE: Related Content: 537

002517 Set up serve area. LEVEL 1 SE/TE: 652-657, 658-660

002518 Greet guests. LEVEL 1 SE/TE: 632

002519 Take an order. LEVEL 1 SE/TE: 633






002520 Handle a complement and complaint. LEVEL 1 SE/TE: 642-647

002521 Refer a complement and complaint to the manager.


002600 PERFORM DINING ROOM SERVICE 002601 Describe the rules and responsibilities of personnel for dining service.

LEVEL 1 SE/TE: 228-229, 617-621, 624, 661

002602 Demonstrate the general rules of table settings and service.


002603 Describe the various types of service delivery, such as quick service, cafeteria, buffet, and table service.

LEVEL 1 SE/TE: 7-10, 35-46

002604 Discuss sales techniques for service personnel including menu knowledge and suggestive selling.


002605 Explain inter-relationships and work flow between dining room and kitchen operations.


002606 Develop an awareness of special customer needs including dietary needs and food allergies as it relates to the menu.

LEVEL 1 SE/TE: 86-88, 200, 355, 621-625, 632, 821

002607 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

LEVEL 1 SE/TE: 621-625, 644-649

002608 Discuss various procedures for processing guest checks.


002609 Close a dining room for the day. This standard falls outside of the program scope and sequence.

002700 DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER 002701 Perform care and handling of computer hardware and software.

LEVEL 1 SE/TE: 62, 532, 635 LEVEL 2 SE/TE: Related Content: 296

002702 Demonstrate proper use of industry standard software, including P.O.S systems.

LEVEL 1 SE/TE: 532, 635 LEVEL 2 SE/TE: Related Content: 153, 296






002703 Demonstrate use of industry computer accessories and peripherals including scanners, touch screens and printers.


002704 Demonstrate use of current industry communication and research technology, including e-mail usage and hand-held equipment.

LEVEL 1 SE/TE: 62, 532, 635 LEVEL 2 SE/TE: Related Content: 296

BAKING AND PASTRY ARTS/BAKER/PASTRY CHEF TASK LIST (CIP 12.0501) 100 Introduction to the Hospitality and Baking Industry 101 Define hospitality and the importance of quality customer service within the baking and pastry industry

LEVEL 1 SE/TE: 5-6, 12-13, 618-628

102 Discuss the growth and development of the baking and pastry industry.


103 Describe various cuisines and their relationship to history and cultural development.

LEVEL 1 SE/TE:14-23, 24-27, 28-31 LEVEL 2 SE/TE: 635-754

104 Outline the structure and functional areas in various organizations. (retail/wholesale/baking and distribution).


105 Identify career opportunities and the personal traits for a variety of jobs in the baking industry.


106 Identify professional organizations and industry trade periodicals and explain their purposes and benefits to the industry.

LEVEL 1 SE/TE: 218, 489, 784-785

107 Describe industry trends and anticipate the future of the industry.

LEVEL 1 SE/TE: 34-46, 46-50

200 Sanitation and Safety 201 Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth, symptoms & prevention.

LEVEL 1 SE/TE: 74-77, 81-82, 84, 812-813 LEVEL 2 SE/TE: Related Content: 765-767

202 Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.

LEVEL 1 SE/TE: 77, 105, 112-113, 290, 327, 560, 821 LEVEL 2 SE/TE: 332-333, 386-387






203 Demonstrate proper hygiene, health habits, and industry standard apparel.

LEVEL 1 SE/TE: 77, 94-100

204 Outline the requirements for proper receiving and storage of raw and prepared foods, reasons for, and signs of food spoilage and contamination (i.e. FIFO)

LEVEL 1 SE/TE: 108-113, 121-123, 272-273, 311, 341, 557, 584 LEVEL 2 SE/TE: 10, 22, 366-367, 385, 398, 402-403

205 Explain the difference between cleaning, sanitizing, and the proper use of chemicals.

LEVEL 1 SE/TE: 135-142, 161-162

206 Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.

LEVEL 1 SE/TE: 84-85, 135-141, 142-143

207 Identify methods of waste disposal, recycling, and sustainability.

LEVEL 2 SE/TE: 574-575, 605-611, 614-628; Related Content: 572-582, 601-604

208 Describe appropriate measures for the control of insects, rodents and pests.

LEVEL 1 SE/TE: 142-145, 815-817 LEVEL 2 SE/TE: Related Content: 769-771

209 Recognize sanitary, safety design, and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).

LEVEL 1 SE/TE: 157-159, 161-162

210 Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.

LEVEL 1 SE/TE: 161-162, 824

211 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.

LEVEL 1 SE/TE: Related Content: 89-91, 135-143

212 Identify the critical control points and the Temperature Danger Zone during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).

LEVEL 1 SE/TE: 126, 127-132

213 List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program and emergency policies.

LEVEL 1 SE/TE: 157,163-164, 174-175

214 Identify appropriate types, uses, and location of fire extinguishers in the foodservice area.







215 Describe the role of regulatory agencies governing sanitation and food safety.


216 Demonstrate the knowledge of industry sanitation through certification (i.e. ServSafe).

LEVEL 1 SE/TE: 76

300 Business and Math Skills 301 Perform basic math functions using the baker’s percentage (%) and friction factor.


302 Calculate labor cost. LEVEL 2 SE/TE: Related Content: 184-193, 146-151

303 Calculate the cost of recipes / formulas including: As Purchased, Edible Portion, and factors affecting yield percentage.


304 Calculate the selling price of bakery items.

LEVEL 1 SE/TE: 258

305 Complete a sales transaction using related industry standards including cash handling and current technology (i.e. guest checks, computers, calculators, etc.).

LEVEL 1 SE/TE: 633, 640-641

306 Perform basic math functions using decimal, percentages, fractions, conversions and measurements as related to the baking and pastry industry.


307 Perform equivalent measures associated with weight and volume including metric and English units.


400 Baking Preparation 400 Define baking terms. LEVEL 1

SE/TE: Related Content: 226, 793 LEVEL 2 SE/TE: 504-509, 514-519, 524-528, 533, 535-537, 539, 544, 546-547






401 Identify ingredients used in baking, describe their properties, and list the functions of various ingredients (including but not limited to: flours, sugars, fats, egg products, and dairy).

LEVEL 1 SE/TE: 250, 701-704 LEVEL 2 SE/TE: 8-9, 11, 20, 505, 506; Related Content: 504, 527

402 Demonstrate knife skills and classic cuts while practicing safety techniques.


403 Identify equipment and hand tools used in baking and discuss proper use and care.

LEVEL 1 SE/TE: 280-284 LEVEL 2 SE/TE: Related Content: 528, 535

404 Describe and utilize various baking mixing methods and make-up techniques.


405 Prepare and fill a pastry bag and utilize a variety of tips to demonstrate proper use (i.e. cake decorating and pastry products).

LEVEL 1 SE/TE: 282, 834

406 Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.


407 Read and follow a standard recipe/formula.

LEVEL 1 SE/TE: 234, 245-246

408 Identify a variety of cooking methods (i.e. Baking, frying, deep frying, boiling, blanching, poaching and steaming).

LEVEL 1 SE/TE: 321-330, 331-334, 335-339

409 Identify and use herbs, spices, and flavor extracts.


410 Demonstrate food presentation techniques.

LEVEL 1 SE/TE: 663-665, 667-668

411 Write written food requisitions for production requirements.


500 Baking Fundamentals 501 Demonstrate proper scaling and measurement techniques used in baking.

LEVEL 1 SE/TE: Related Content: 252, 283-284, 824-825

502 Identify and prepare various yeast products (i.e. hard and soft breads and rolls).

LEVEL 2 SE/TE: 515,518; Related Content: 514-521






503 Identify and prepare various enriched yeast dough products including laminated dough, and sweet dough.

LEVEL 2 SE/TE: 514-516; 517-521

504 Identify and prepare various quick-breads.


505 Identify and prepare various pies and tarts.


506 Identify and prepare various cookies. LEVEL 2 SE/TE: 538-539

507 Identify and prepare various creams, mousses, custards, and related sauces.

LEVEL 1 SE/TE: 564-566 LEVEL 2 SE/TE: 554- 557; Related Content: 559-560

508 Identify and prepare various cakes. LEVEL 2 SE/TE: 524-526; 528-529

509 Identify and prepare various icings and glazes.


510 Perform various cake decorating techniques.


511 Identify and practice cake decorating techniques including: royal icing, rolled fondant, gum paste, air brush designs and discuss edible images.


512 Discuss the applicability of convenience, value added, further processed or par-baked food items.


513 Prepare various fillings and toppings for pastries and baked goods.

LEVEL 1 SE/TE: 564-566 LEVEL 2 SE/TE: Related Content: 536-537, 554-557

514 Prepare pastry element products from pate choux, phyllo, puff pastry, and crepes.


515 Identify and prepare French, Italian, and Swiss meringues.







516 Identify and prepare doughnuts. This standard falls outside of the program scope and sequence.

517 Identify and prepare various frozen desserts.


518 Identify and prepare a variety of breakfast sandwiches.

LEVEL 2 SE/TE: 42; Related Content: 39-41, 44, 53-65

519 Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.


600 Purchasing, Receiving, Inventory and Storage 601 List factors that affect food prices and quality, which may include market fluctuation and product cost.

LEVEL 1 SE/TE: Related Content: 258-259 LEVEL 2 SE/TE: 164-168; Related Content: 147-151, 168-181, 314-315, 336

602 Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, online, etc.).

LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 300-302, 316-317

603 Identify regulations for inspecting and grading of bakery ingredients (i.e. flour, sugar, eggs, dairy products, and fruits).

LEVEL 1 SE/TE: 89-90 LEVEL 2 SE/TE:10-11, 17-20

604 Identify various inventory systems including perpetual and physical inventories and requisition systems for controlling costs (i.e. Computerized systems).

LEVEL 1 SE/TE: Related Content: 532 LEVEL 2 SE/TE: 333-334; Related Content: 296

700 NUTRITION 701 List food groups and recommended servings in USDA Food Guide Charts.

LEVEL 1 SE/TE: 345-351 LEVEL 2 SE/TE: Related Content: 83-95, 100-101






702 Discuss dietary guidelines and recommended dietary allowances for a nutritious diet.


703 Define energy nutrients and non-energy nutrients and how they are metabolized by the human body.

LEVEL 1 SE/TE: Related Content: 348-353 LEVEL 2 SE/TE: 84-89, 92-93

704 Calculate your individual dietary intakes by using the RDA dietary guidelines.


705 Describe the path nutrients take through the human digestive system.

LEVEL 2 SE/TE: 98

706 Interpret food labels in terms of the portion size, ingredients, nutritional value, and nutritional claims.


707 Describe the six classes of nutrients (carbohydrates, fats / lipids, protein, vitamins, minerals and water).


708 Discuss the functions, sources, and effects of the six classes of nutrients on a healthy lifestyle.


709 Discuss various diets and health concerns related to: alternative dieting, vegetarianism, poor nutrition and food allergies.

LEVEL 1 SE/TE: 347-348, 557 LEVEL 2 SE/TE: 100-105

710 Compare lifestyle choices (i.e. alcohol, drugs, stress, etc.) that affect our body and how those choices affect the nutrients we consume.


711 Apply principles of nutrition and nutrient preservation while preparing bakery goods and menu items.

LEVEL 2 SE/TE: 117-118, 122, 124-125; Related Content: 111, 115






712 Identify vitamins and minerals as they relate to supplement deficiency / toxicity, maintaining good health, and disease prevention.

LEVEL 1 SE/TE: Related Content: 355-356 LEVEL 2 SE/TE: Related Content: 94-95

713 Recognize weight control, diseases affiliated with weight; assess body weight, and types of treatment for these diseases.

LEVEL 1 SE/TE: 357-358 LEVEL 2 SE/TE: Related Content: 101

714 Distinguish between beneficial additives and additives that can cause health concerns.


715 Describe the relationship between nutrition, physical activities, fitness, and nutrients required for athletic performance.


716 Describe the impact of nutrition during different life stages, i.e. pregnancy, infant and early childhood, adulthood, senior citizens, etc.


800 BAKING PLANNING 801 List basic production planning principles.


802 Create menu item descriptions for bakery goods.


803 Develop an understanding of basic baking facilities planning and layout principles.


804 Describe the importance of proper planning and time management to the overall operation of the baking facility.


805 Identify methods of promoting baked goods, display techniques, and seasonal merchandising.


900 HUMAN RELATIONS SKILLS 901 Practice working as a member of a diverse team as it relates to the baking industry.

LEVEL 1 SE/TE: Related Content: 447-448, 464-469, 843

902 Demonstrate professionalism and a strong work ethic as it relates to the baking industry.







903 Prepare employment applications, practice interviewing skills and use effective communication.


904 Create a career portfolio including: cover letter, resume, and samples of best work.


905 Identify the benefits of a positive work environment by motivating employees, reducing stress and resolving conflict.

LEVEL 1 SE/TE: 478-479, 482-488

906 Demonstrate information technology communications (i.e. emails, internet searches, e- letters, social networking, etc.).

LEVEL 1 SE/TE: 532, 635 LEVEL 2 SE/TE: Related Content: 296, 457

907 Identify the baker’s role in decision making, problem solving, and delegation of duties.


908 Identify current federal and state employment laws (i.e. Equal Opportunity, Harassment, Affirmative Action, Wage and Hour, etc.).

LEVEL 1 SE/TE: 470-471, 504, 843

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