A Correlation of Foundations of Restaurant Management ... · Mississippi Program CIP: ... LEVEL 2 SE: 271–277 a. ... Foundations of Restaurant Management & Culinary Arts (FRMCA)

MississippiProgramCIP:12.0500–CulinaryArts,Option1(Fourcourses)Correlationsto

FoundationsofRestaurantManagement&CulinaryArts(FRMCA),SecondEditionLevels1and2©2018

SE=StudentEdition 1

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevels1&2©2018

TotheMississippiCulinaryArtsCurriculum

Option1



SE=StudentEdition 2

INTRODUCTION

ThisdocumentdemonstrateshowwelltheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Levels1&2©2018meetMississippi'sCulinaryArtsCareerPathwaysCurriculum,Option1.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

TableofContents

Course1:OrientationtoCulinaryArts(CourseCode:996002)......................................4

Course2:TheoryandApplicationofCulinaryArtsI(CourseCode:996004)...........................15

Course3:TheoryandApplicationofCulinaryArtsII(CourseCode:996005)..........................28

Course4:AdvancedStudiesinCulinaryArts(CourseCode:996006)................................41



SE=StudentEdition 4

Course1:OrientationtoCulinaryArts—CourseCode:996002

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018

Unit1.Introduction1. Researchthecreationofthemodernrestaurant.

DOK12PS1

LEVEL1SE:14–16,21(summary)

LEVEL2SE:n/a

a. Tracethehistoryofthefoodserviceindustryandexplainitsrelationshiptoworldhistory.

LEVEL1SE:14–16

LEVEL2SE:n/a

b. Researchfamouschefsandnotetheirmajoraccomplishments.

LEVEL1SE:18–20

LEVEL2SE:n/a

2. Analyzethetourismandtravelindustry,anddeterminehowtheindustrywillchangeovertime.DOK22PS11,2PS12

LEVEL1SE:10–13

LEVEL2SE:n/a

a. Explaintheroleoftourisminthehospitalityindustry.

LEVEL1SE:13

LEVEL2SE:n/a

b. Categorizethetypesofbusinessesthatmakeupthetourismindustry.

LEVEL1SE:13

LEVEL2SE:n/a

c. Identifycareeropportunitiesofferedbythetravelandtourismindustry.

LEVEL1SE:13,26–28,32–33

LEVEL2SE:n/a



SE=StudentEdition 5

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20183. Analyzethelodgingindustry.DOK32PS3,2PS11

LEVEL1SE:n/a

LEVEL2SE:n/a

a. Describethedifferencesbetweenleisureandbusinesstravelers.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. Listthecharacteristicsoflodgingoperations. LEVEL1SE:n/a

LEVEL2SE:n/a

c. Describenationalorganizationsthatratelodgingandfoodserviceestablishments.

LEVEL1SE:n/a

LEVEL2SE:n/a

d. DescribetheuseofPropertyManagementSystems(PMS)inreservationsmanagement.

LEVEL1SE:n/a

LEVEL2SE:n/a

Unit2.FoodSafetyandSanitation1. Discussandrelatetheimportanceoffoodsafety

tosociety.DOK21PS2,1PS3,SS1,SS2,SS3,SS4,SS5

LEVEL1SE:102–115

LEVEL2SE:59(safety),84(safety),427(didyouknow)

a. Listreasonswhyitisimportanttokeepfoodsafe.

LEVEL1SE:102–103,111

LEVEL2SE:n/a



SE=StudentEdition 6

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Listtheconditionsunderwhichbacteriacan

multiplyrapidlyandusethelettersFAT-TOM.

LEVEL1SE:104–105

LEVEL2SE:59(safety)

c. GiveexamplesofTCMfoods.

LEVEL1SE:106–107

LEVEL2SE:n/a

d. Categorizeanddescribehowtopreventbiologicalcontaminationoffood.

LEVEL1SE:104–109

LEVEL2SE:59(safety),84(safety),271–277,410(safety),414(safety)

e. Describegoodpersonalhygieneandhowitaffectsfoodsafety.

LEVEL1SE:112–113,122–126

LEVEL2SE:n/a

2. Analyzetheflowoffoodthroughafoodserviceestablishment.DOK21PS2,SS5,SS6,SS7,SS8,SS9,B2

LEVEL1SE:142–157(entirechapter,includingsummary,activities,&examprep)

LEVEL2SE:271–277

a. Distinguishbetweensituationsinwhichcontaminationandcross-contaminationcanoccur.

LEVEL1SE:104–113,142

LEVEL2SE:n/a

b. Explainhowtimeandtemperatureguidelinescanreducethegrowthofmicroorganisms.

LEVEL1SE:105–106,150,151–152,155(summary),156(Q1,activities)

LEVEL2SE:410(safety)



SE=StudentEdition 7

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Differentiatebetweendifferenttypesof

thermometersanddemonstratehowtousethem.

LEVEL1SE:143–145

LEVEL2SE:n/a

d. Outlineproperproceduresforreceiving,storing,preparing,cooking,holding,cooling,reheating,andservingfoodthatincludesuseofpropertoolsandequipment.

LEVEL1SE:146–153

LEVEL2SE:52–53,56,59–69,103–110,130–142,154–158,172–176,180,182,271–277,362–365,390–395,408,410(safety),428–435

3. Explaintheimportanceofestablishingafood-safetymanagementsystem.DOK21PS2,1PS3,SS10

LEVEL1SE:156(Q2),165–167

LEVEL2SE:n/a

a. ListthesevenmajorstepsinaHazardAnalysisCriticalControlPoints(HACCP)system.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExplaintheimportanceoftheHACCPprinciples. LEVEL1SE:154,165

LEVEL2SE:424

4. Maintainacleanandsanitarykitchen.DOK11PS2,SS1,SS11

LEVEL1SE:127–132,133–135,136(summary),137(activity4)

LEVEL2SE:n/a

a. Definethedifferencebetweencleanandsanitary.

LEVEL1SE:128–129

LEVEL2SE:n/a

b. Demonstrateproceduresforcleaningandsanitizingtoolsandequipment.

LEVEL1SE:129–132

LEVEL2SE:n/a



SE=StudentEdition 8


Unit3.WorkplaceSafety1. Analyzehowvitalworkplacesafetyisto

customersandemployees.DOK11PS3,SS3LEVEL1SE:160–173(entirechapter,includingsummary,activities,&examprep)

LEVEL2SE:n/a

a. DiscussthelegalresponsibilityoftheOccupationalSafetyandHealthAdministration(OSHA)andwhyitisimportant.

LEVEL1SE:162–164,165,171(summary),173(examprep)

LEVEL2SE:n/a

b. DescribetheHazardCommunicationStandardrequirementsforemployers.

LEVEL1SE:154,165,167(knowledgecheck),171(summary)

LEVEL2SE:n/a

c. IdentifythelocationandpurposeofMaterialSafetyDataSheets.

LEVEL1SE:165,171(summary)

LEVEL2SE:n/a

d. Listwaystouseprotectiveclothingandequipmenttopreventinjuries.

LEVEL1SE:176–177

LEVEL2SE:n/a

e. Describeprocedurestomanagerobberies,naturaldisasters,foodsecurity,andvandalism.

LEVEL1SE:113–114,168,192

LEVEL2SE:n/a

f. Explaintheimportanceofcompletingstandardreportsforaccidentsorillnesses.

LEVEL1SE:162–164

LEVEL2SE:n/a



SE=StudentEdition 9

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20182. Implementsafeworkhabitstopreventinjuries

(ongoing).DOK21PS3,SS3LEVEL1SE:176–195(entirechapter,includingsummary,activities,&examprep)

LEVEL2SE:n/a

a. Classifyfirehazardsthatcontributetoaccidentalfiresandtheextinguishersusedforeach.

LEVEL1SE:178–180

LEVEL2SE:n/a

b. Describethewaystopreventandtreatbothfireandchemicalburns.

LEVEL1SE:176–177,182–184,190

LEVEL2SE:n/a

c. Listhazardsthatcontributetoinjuryduetoslips,trips,orfalls.

LEVEL1SE:185

LEVEL2SE:n/a

d. Demonstratetheproperuseofladders.

LEVEL1SE:186–187

LEVEL2SE:n/a

e. Demonstrateproperliftingandcarryingprocedurestoavoidinjury.

LEVEL1SE:187–188

LEVEL2SE:n/a

f. Demonstratecorrectandsafeuseofknives,includinghandling,walking,passing,washing,andstoring.

LEVEL1SE:237–240

LEVEL2SE:104–105,132–133,388,394,410–411,431–432,495,515,516



SE=StudentEdition 10

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20183. Explainemergencytechniquesandprocedures.

DOK11PS3,SS10LEVEL1SE:189–191

LEVEL2SE:n/a

a. Describebasicfirst-aidconceptsandproceduresforchoking,cuts,burns,falls,strains,electricalshocks,andheartattacks.

LEVEL1SE:189–191

LEVEL2SE:n/a

b. Identifyanddescribeexternalthreatstoafoodserviceoperation.

LEVEL1SE:192

LEVEL2SE:n/a

Unit4.ProfessionalismandUtilizingStandardizedRecipes1. Identifytheattributesandassignmentsofa

culinaryprofessional.DOK11PS0LEVEL1SE:44–55(entirechapter,includingsummary,activities1&6,&examprep),246–249,436–437,466–469

LEVEL2SE:290–309(entirechapter,includingsummary,activities,&examprep)

a. Investigatetheimportanceofaprofessionalculinarian’sattributesandworkethic,includingknowledge,skill,flavor,aroma,taste,judgment,dedication,pride,respect,personalresponsibility,andeducation.

LEVEL1SE:44–47,48–50,51–52,53(summary),54(activities1&6),436–437,466–469

LEVEL2SE:n/a

b. Investigatetypesofworkstationsintheculinaryindustry,includingthekitchenbrigadesystemandthediningroombrigadesystem.

LEVEL1SE:246–249

LEVEL2SE:244–245




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20182. Applybasicmathematicalcalculationstobasic

foodpreparationskills.DOK21PS10,SGM1,PRA1,TTA1LEVEL1SE:272–295(entirechapter,includingsummary,activities,&examprep)

LEVEL2SE:86(activity3),112(activity3),219–224,235(activity4),334(activity1),354(activity3),399(activity3),437(activity3),456(activity3),503(activity3),520(activity3)

a. Givenalistofnumbers,add,subtract,multiply,anddivideusingbasicmathoperations.

LEVEL1SE:272–275,295(examprep)

LEVEL2SE:86(activity3),112(activity3),235(activity4),334(activity1),354(activity3),399(activity3),437(activity3),456(activity3),503(activity3),520(activity3)

b. Identifythecomponentsandfunctionsofastandardizedrecipe.


LEVEL2SE:n/a

c. Listthecommonequivalentsofweightsandmeasures,includingbothcustomaryandmetricmeasurementunits.


LEVEL2SE:n/a

d. Convertastandardizedrecipetosmallerandgreaterquantities.

LEVEL1SE:278–279,293(activities1&2),294(activities1&2),295(examprep)

LEVEL2SE:144(activity3),184(activity3),223–224,482(activity3)

e. Weighandmeasureingredientswithsmallwareandutensilsbyweightandvolume.

LEVEL1SE:282–285,293(activity2),295(examprep)

LEVEL2SE:225

f. Calculateamountsforaspurchased(AP)andedibleportion(EP).

LEVEL1SE:286–288,294(activity4),295(examprep)

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018g. Calculaterecipecost,includingtotalcostand

costperserving.LEVEL1SE:289–292,293(activity3),295(examprep)

LEVEL2SE:221–222,235(activity4)

Unit5.EquipmentandTechniques1. Demonstratethesafeuseandmaintenanceof

equipmentneededforreceivingandstoring,pre-preparation,preparation,andholdingandservingfoodandsupplies.DOK21PS4,1PS5,SS11

LEVEL1SE:202–217,222–240,241(summary),242(activities5&6)

LEVEL2SE:274–277

a. Demonstratehowtoreceiveandstore,pre-prep,prepare,hold,andservefoodusingstandardkitchenequipment.

LEVEL1SE:202–217

LEVEL2SE:52–53,56(essentialskills),59,60–69,73–75,80–82,88–91,103–110,114–117,130–142,147–149,154–158,172–176,186–189,274–277,366–371

b. Identifyandusebasickitchenhandtools. LEVEL1SE:222–226,227–228

LEVEL2SE:60,64–65,68–69,110,172,180,394,396,467,468–470,476–480,497–498

c. Identify,use,andanalyzetheappropriatetypesandsizesofpotsandpans.

LEVEL1SE:229–232

LEVEL2SE:66–69,80–82,109,136–137,139,141–142,155,158,174–176,180,392–393,396,412,414,494,495,497–498

d. Identifydifferenttypesofknivesanddemonstratebasicknifecuts,safety,andmaintenance.

LEVEL1SE:232–240

LEVEL2SE:104–105,132–133,388,394,410,411,431–432,495,515,516




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20182. Developanddemonstratebasicfoodpreparation

techniques.DOK21PS4,1PS10,SS8,SGM4,PRA4,TTA2LEVEL1SE:238–240,242(activity5),268(activity5),310–316,321–322,339–342,368–369

LEVEL2SE:62–69,80–82,105,110,155–158,174–176,180–182

a. Definetheimportanceofandapplymiseenplacethroughpractice.


LEVEL2SE:n/a

b. Usecommonspicesandherbsappropriately.

LEVEL1SE:252–258,318–319,320–321,353,357,363,366,381,383,385,389

LEVEL2SE:75,91,186,188–189,518

c. Demonstratebasicfoodpre-preparationtechniques.

LEVEL1SE:259–263,356–357,358,360–361,362,408–409

LEVEL2SE:60–61,104,131–133,154–155,172–174

3. Developanddemonstratebasicfoodcookingmethods.DOK21PS4,1PS5,1PS6,SS8

LEVEL1SE:342,380–387,396(activities5&6),388–390,391–392

LEVEL2SE:61–69,80–82,106–110,133–141,155–158,174–176,180–182

a. Demonstratethedry-heatcookingmethods. LEVEL1SE:380–387,396(activities5&6)

LEVEL2SE:107–108,133–134,137–139,140,392–393,410,412,414,433–434

b. Demonstratethemoist-heatcookingmethods.

LEVEL1SE:388–390,396(activities5&6)

LEVEL2SE:107,134–136,393,414,434




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Demonstratethecombination-cookingmethods.


LEVEL2SE:141,393,414,435

d. Identifyothercookingmethods. LEVEL1SE:393

LEVEL2SE:109,136,393

e. Describetheimportanceofandcommoningredientsofagarnish.

LEVEL1SE:n/a

LEVEL2SE:510–520(entirechapterincludingsummary,activities,&examprep)

f. Designanappropriatelygarnishedplate. LEVEL1SE:341,347

LEVEL2SE:510–511

Course2:TheoryandApplicationofCulinaryArtsI—CourseCode:996004


Unit5.EquipmentandTechniques,cont.4. Discussthecomponentsofcookingand

nutrition.DOK11PS6

LEVEL1SE:264–265

LEVEL2SE:338–355(entirechapterincludingsummary,chapteractivities,andexamprep)

a. Describeahealthydiet. LEVEL1SE:n/a

LEVEL2SE:358–360,366–371




b. IdentifyanddescribetheDietaryGuidelinesforAmericans,2010andMyPlate.

LEVEL1SE:n/a

LEVEL2SE:359–360

c. UsetheDietaryGuidelinesforAmericansandMyPlatetoplanandproduceameal.

LEVEL1SE:n/a

LEVEL2SE:360

d. Interpretinformationonanutritionlabel. LEVEL1SE:264–265

LEVEL2SE:n/a

e. Describeobesityandhowitcanbeprevented. LEVEL1SE:n/a

LEVEL2SE:350,366–371





Unit6.Stocks,Sauces,andSoups1. Identify,prepare,andevaluatestocks.DOK32PS10,

SS2,SS3,SS4,SS5,SS6,SS7,SS8LEVEL1SE:353–355,355–356,357,358,368

LEVEL2SE:367

a. Identifythefouressentialpartsofstockandtheproperingredientsforeach.

LEVEL1SE:353–355

LEVEL2SE:n/a

b. Demonstratemethodsforpreparingbonesforstock.

LEVEL1SE:355–356

LEVEL2SE:n/a

c. Listthewaystoproperlycoolanddegreasestock.

LEVEL1SE:358

LEVEL2SE:n/a

d. Preparetheingredientsforandcookseveralkindsofstock.

LEVEL1SE:357,368

LEVEL2SE:n/a

2. Identify,prepare,andevaluatesauces.DOK32PS10,SS2,SS3,SS4,SS5,SS6,SS7,SS8

LEVEL1SE:359,360–361,362–363,363–365,371(activities4–6)

LEVEL2SE:75,109,366,500–501

a. Identifythegrandsaucesanddescribeothersaucesmadefromthem.

LEVEL1SE:359

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Listtheproperingredientsforsauces. LEVEL1

SE:360–361,362–363

LEVEL2SE:75,109,500–501

c. Prepareandmatchsaucestoappropriatefoods. LEVEL1SE:363–365,371(activities4–6)

LEVEL2SE:75

3. Identify,prepare,andevaluatesoups.DOK32PS10,SS2,SS3,SS4,SS5,SS6,SS7,SS8

LEVEL1SE:365–367,368,369)

LEVEL2SE:366,518

a. Identifyandgiveexamplesofthetwobasickindsofsoups.

LEVEL1SE:365

LEVEL2SE:n/a

b. Demonstratethepreparationofclearsoups. LEVEL1SE:366–367,368

LEVEL2SE:n/a

c. Demonstratethepreparationofthicksoups. LEVEL1SE:367,369

LEVEL2SE:n/a





Unit7.Communication1. Identifypositivecommunicationskills.DOK12PS12 LEVEL1

SE:49–50,60–65

LEVEL2SE:16–18,26–27

a. Identifyeffectivecommunicationskills.

LEVEL1SE:49–50,60–65,68(Q1)

LEVEL2SE:16–18,26–27

b. Identifythebarrierstoeffectivecommunication. LEVEL1SE:66–68

LEVEL2SE:

2. Demonstratepositivecommunicationskills.DOK22PS12


LEVEL2SE:n/a

a. Listwayspersonalcharacteristicsaffectcommunicationskills.

LEVEL1SE:66–67

LEVEL2SE:n/a

b. Listanddemonstrateeffectivespeakingskills.

LEVEL1SE:60–61,62(Q2),429–430,432(activity1)

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Modelproperandcourteoustelephoneskills

throughdemonstrations.

LEVEL1SE:n/a

LEVEL2SE:n/a

d. Listanddemonstrateeffectivewritingskills. LEVEL1SE:62–65,68(Q1),70(activity1)

LEVEL2SE:19–20

3. Analyzeorganizationalandinterpersonalcommunicationrelatedtohumanresourcemanagement.DOK31PS0,1PS8,SS12

LEVEL1SE:49–50,170,468–469,471,478(collaborationactivity)

LEVEL2SE:245,306

a. Describeandmodelcommonelementsoforganizationalcommunication.

LEVEL1SE:49–50,170,468–469,471,478(careerreadinessactivity)

LEVEL2SE:245

b. Demonstrateeffectiveinterpersonalcommunicationskills.

LEVEL1SE:70(activity2),460(Q2),462(activity1),478(careerreadinessactivity)

LEVEL2SE:10–11,306

Unit8.ManagementEssentials1. Analyzetheimportanceofworkingtogetherin

theculinaryindustry.DOK21PS1,1PS2,SS9

LEVEL1SE:46–47(esp.Q3),53(Q1),54(activity2),248–249,436–437

LEVEL2SE:244(industry),245(essentialskills)

a. Discussthedifferencebetweenschoolandworkplaceenvironments.

LEVEL1SE:n/a

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Explainhowstereotypesandprejudicescan

negativelyaffecthowpeopleworktogether.

LEVEL1SE:48,168–169

LEVEL2SE:n/a

c. Explainhowdiversitycanhaveapositiveeffectintheworkplaceandhowdiversitycanbepromoted.

LEVEL1SE:48,53(Q2),471

LEVEL2SE:n/a

d. Identifyarespectfulworkplaceandtheguidelinesforhandlingharassmentclaims.

LEVEL1SE:168–169,170,172(activity1)

LEVEL2SE:n/a

e. Exploretheelementsofteamwork. LEVEL1SE:46–47,48,49,53(summary&Q1),54(activity2),55(examprep)

LEVEL2SE:244–245

2. Identifytheattributesofasuccessfulleaderintheculinaryindustry.DOK11PS0


LEVEL2SE:2–3,42–43,190–191,310–311,378–379,442–443

a. Defineethicsandbusinessethics.

LEVEL1SE:47,168–169

LEVEL2SE:254

b. Exploreleadershipcharacteristics.

LEVEL1SE:470–471,475–476,478(criticalthinkingactivity),479(examprep)

LEVEL2SE:306




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Discussemployeeexpectationsofamanagerand

themanager’sroleinmotivatingemployees.

LEVEL1SE:470–471,475–476

LEVEL2SE:304–305

d. ExploreorganizationalgoalsandwhytheyshouldbeSMART.

LEVEL1SE:468–469

LEVEL2SE:n/a

e. Discussvisionandmissionstatementsandhowemployees’rolesandjobsimpactthem.

LEVEL1SE:467–469

LEVEL2SE:300–301

f. Applytheproblem-solvingprocesstoreal-lifesituations.

LEVEL1SE:472–474

LEVEL2SE:22(allactivities),40(casestudyfollow-upandallactivities),85(casestudyfollow-up),111(casestudyfollow-up),112(activity5),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),398(casestudyfollow-up),415(casestudyfollow-up),416(activities4&5),455(casestudyfollow-up),456(activity6),481(casestudyfollow-up),503(activity5),520(activities3&5)

3. Analyzetheimportanceofinterviewingandorientationtotheculinaryindustry.DOK21PS1,1PS2,SS9

LEVEL1SE:478(careerreadinessactivity)

LEVEL2SE:294–297,300–301

a. Discussjobdescriptionsandwhytheyareimportantintheworkplace.

LEVEL1SE:471

LEVEL2SE:290–292




b. Differentiatebetweenexemptandnonexemptemployees.

LEVEL1SE:n/a

LEVEL2SE:292

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Explaintheimportanceofknowledgeofand

compliancewithlaborlaws.

LEVEL1SE:160–161,169,170

LEVEL2SE:292–293

d. Listanddemonstrateeffectivelegalinterviewingskills.

LEVEL1SE:84,478(careerreadinessactivity)

LEVEL2SE:294–297

e. Explaintheonboardingprocess.

LEVEL1SE:n/a

LEVEL2SE:298–299

f. Discusstheemployees’expectationsoforientationanddescribetheitemsandtopicsaddressedinorientationsessionsandemployeemanuals.

LEVEL1SE:n/a

LEVEL2SE:300–301

4. Analyzemanagerialskillsrelatedtotrainingandevaluation.DOK31PS0,1PS8,SS12

LEVEL1SE:n/a

LEVEL2SE:304–306

a. Analyzethebenefitsoftraining,whatskillsatrainershouldhave,andthekeypointsofeffectiveemployeetraining.

LEVEL1SE:n/a

LEVEL2SE:302–304

b. Analyzethebenefitsofcross-training,effectivegrouptraining,andon-the-jobtraining.

LEVEL1SE:n/a

LEVEL2SE:302–304




c. Listandapplyeffectivetechniquesusedinperformanceevaluations.

LEVEL1SE:n/a

LEVEL2SE:306


Unit9.FruitsandVegetables1. Identify,store,andpreparefruits.DOK21PS11,SS6,SS7,

SS8LEVEL1SE:n/a

LEVEL2SE:95–101,103–110,114–117

a. Identifythetypesandmarketformsoffruits.

LEVEL1SE:n/a

LEVEL2SE:94–101

b. ListandexplaintheUSDAqualitygradesforfreshfruit.

LEVEL1SE:n/a

LEVEL2SE:102

c. Identifyanddemonstratetheproceduresforproperlystoringfruit.

LEVEL1SE:n/a

LEVEL2SE:103

d. Prepare,cook,andservefruitusingappropriatepreparationskills,cookingmethods,andplatingtechniques.

LEVEL1SE:316

LEVEL2SE:103–110,114–117,499–501

2. Identify,store,andpreparevegetables.DOK21PS11,SS6,SS7,SS8

LEVEL1SE:316–317

LEVEL2SE:120–128,130–141




a. Identifythetypesandmarketformsofvegetables.

LEVEL1SE:305–307

LEVEL2SE:120–128

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. ListandexplaintheUSDAqualitygradesfor

freshvegetables,includinghydroponicvegetables.

LEVEL1SE:n/a

LEVEL2SE:129

c. Identifyanddemonstratetheproceduresforproperlystoringvegetables.

LEVEL1SE:n/a

LEVEL2SE:130

d. Prepare,cook,andservevegetablesusingappropriatepreparationskills,cookingmethods,andplatingtechniques.

LEVEL1SE:n/a

LEVEL2SE:131–141,515,516

Unit10.ServingYourGuests1. Analyzetheimportanceofservicetotheculinary

industry.DOK21PS1,1PS2,SS9LEVEL1SE:422–424,431(summary),432(activity3)

LEVEL2SE:n/a

a. Exploretheelementsofserviceandhospitality,includingfirstimpressions.

LEVEL1SE:422–424,431(summary,Q1),432(activities1&6)

LEVEL2SE:n/a

b. Exploretheelementsofexcellentservice,includinganticipationofspecialcustomers’needs.


LEVEL2SE:n/a




2. Ensureapositivediningexperience.DOK21PS0,1PS1,1PS2,1PS3

LEVEL1SE:422–426

LEVEL2SE:14–15,

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Identifyanddescribereservationsandrequests.


LEVEL2SE:n/a

b. Identifyanddescribegreetingandtakingguests’orders.


LEVEL2SE:n/a

c. Demonstratesuggestivesellingtechniques.

LEVEL1SE:442–443,460(Q2),462(activity1)

LEVEL2SE:16–18

d. Identifyanddescribeprofessionalalcoholservice.


LEVEL2SE:n/a

e. Identifyanddescribeprocessingpayments.


LEVEL2SE:n/a

f. Identifyanddescribeeffectivewaystogetfeedbackoncustomersatisfaction.

LEVEL1SE:427–428

LEVEL2SE:10–11

g. Listwaystorespondtoandresolvecustomercomplaints.


LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20183. Identifyservicestyles,setup,andstaffinthe

foodserviceindustry.DOK12PS4LEVEL1SE:436–437,446–447,461(summary),462(activities4&6),463(examprep)

LEVEL2SE:28–29,78–79,244–245

a. DemonstratethesimilaritiesanddifferencesamongAmerican,French,English,Russian,andcontemporaryservicestyles.

LEVEL1SE:446–447,461(summary),463(examprep)

LEVEL2SE:78–79

b. Identifythevarioustypesoftraditionaldiningutensilsandtheirproperuse.

LEVEL1SE:448–450

LEVEL2SE:n/a

c. Describetraditionalservicestaff,andlistthedutiesandresponsibilitiesofeach.


LEVEL2SE:n/a

d. Identifyvariousservicetoolsandthecorrectwaytostockaservicestation.


LEVEL2SE:n/a

e. Demonstratesettingandclearingitemsproperlyfortableservice.

LEVEL1SE:438,455–458

LEVEL2SE:n/a




Course3:TheoryandApplicationofCulinaryArtsII—CourseCode:996005


Unit11.PotatoesandGrains1. Select,store,prepare,andcritiquepotatoes.DOK3

PS2,SS2,SS3,SS7,SS8LEVEL1SE:n/a

LEVEL2SE:154–158

a. Outlinemethodstoselect,receive,andstorepotatoes.

LEVEL1SE:n/a

LEVEL2SE:154

b. Usingavarietyofrecipesandcookingtechniques,prepareandcookpotatoes.

LEVEL1SE:n/a

LEVEL2SE:154–158,188

2. Select,store,prepare,andcritiquelegumesandgrains.DOK3PS2,SS2,SS3,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:172–176,186,189

a. Outlinemethodstoselect,receive,andstorelegumesandgrains.

LEVEL1SE:n/a

LEVEL2SE:172

b. Usingavarietyofrecipesandcookingtechniques,prepareandcooklegumesandgrains.

LEVEL1SE:n/a

LEVEL2SE:172–176,186,189

3. Select,store,prepare,andcritiquepastaanddumplings.DOK3PS2,SS2,SS3,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:180–182,187




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Outlinemethodstoselect,receive,andstore

pastaanddumplings.

LEVEL1SE:n/a

LEVEL2SE:176–182,187

b. Usingavarietyofrecipesandcookingtechniques,prepareandcookpastaanddumplings.

LEVEL1SE:n/a

LEVEL2SE:176–182,187

Unit12.BuildingaSuccessfulCareerintheIndustry1. Formulateaplanforaneffectivejobsearch.DOK1

1PS0LEVEL1SE:74–75,88(knowledgecheck),93(activity5)

LEVEL2SE:n/a

a. Identifytheskillsneededforasuccessfulcareer.

LEVEL1SE:29–30

LEVEL2SE:n/a

b. Explorethestepsforsearchingforajob.

LEVEL1SE:74–75,88(knowledgecheck)

LEVEL2SE:n/a

c. Createaneffectiveone-pagerésumé.

LEVEL1SE:78

LEVEL2SE:n/a

d. Identifyportfoliosandtheitemsthatcanbepartofaportfolio.

LEVEL1SE:78

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018e. Createaneye-catchingcoverletter. LEVEL1

SE:78

LEVEL2SE:n/a

2. Completeapplicationseffectivelyandprepareforajobinterview.DOK11PS0

LEVEL1SE:76–77,78–79,80–81,82–84

LEVEL2SE:n/a

a. Completeajob,college,andscholarshipapplicationforms.

LEVEL1SE:76–77,90

LEVEL2SE:n/a

b. Participateinamockjobinterview. LEVEL1SE:93(activity4)

LEVEL2SE:308(activity1)

3. Advanceinacareer.DOK11PS0 LEVEL1SE:29–31,34,37

LEVEL2SE:n/a

a. Identifythefactorsformaintaininghealthandwellnessthroughoutacareer.

LEVEL1SE:34–36,38(knowledgecheck),39(summary)

LEVEL2SE:n/a

b. Identifytherelationshipbetweentimeandstressandthewaystomanageboth.


LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Identifythestepstowritingaletterof

resignation.


LEVEL2SE:n/a

d. Identifytheimportanceofandtheopportunitiesforprofessionaldevelopment.

LEVEL1SE:30–31,37

LEVEL2SE:n/a

4. Identifycareeropportunitiesintheculinary,lodging,travel,andtourismindustry.DOK11PS0

LEVEL1SE:32–33,40(activities5&6),93(activity5)

LEVEL2SE:n/a

a. Investigateentry-leveljobopportunitiesintheculinaryindustry,includinghosts/cashiers,servers,quick-servicecounterservers,bussers,prepcooks,anddishwashers.

LEVEL1SE:27–28,40(activity6),93(activity5)

LEVEL2SE:n/a

b. Investigatecareeropportunitiesintherestaurantandfoodserviceindustry,lodging,travel,andtourismindustries.

LEVEL1SE:26–28,32–33,74–75,93(activity5)

LEVEL2SE:285(activity5),399(activity5),437(activity5)

Unit13.DairyProducts,BreakfastFoods,andSandwiches1. Demonstratepreparationandhandlingofdairy

productsandeggs.DOK21PS7,SS6,SS7,SS8,B2LEVEL1SE:n/a

LEVEL2SE:52–54,56,60–69,73–75

a. Explainthemarketformsofmilkandhowtokeepmilkproductssafeandsanitary.

LEVEL1SE:n/a

LEVEL2SE:48–53




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Differentiatebetweenbutter,buttersubstitutes,

andmargarine.

LEVEL1SE:n/a

LEVEL2SE:53–54

c. Distinguishbetweenandgiveexamplesofseveraltypesofcheeses.

LEVEL1SE:n/a

LEVEL2SE:55

d. Identifythevariousgradesandsizesofeggs.

LEVEL1SE:n/a

LEVEL2SE:57

e. Prepareandcritiquebreakfasteggitems. LEVEL1SE:n/a

LEVEL2SE:62–69,73–75

2. Createandevaluatebreakfastfoodsanddrinks.DOK31PS7,SS6,SS7,SS8,B2

LEVEL1SE:n/a

LEVEL2SE:80–82,88–91

a. Identifybasicbreakfastfoodsanddrinks.

LEVEL1SE:n/a

LEVEL2SE:79,82–84

b. Prepareandcritiquebasicbreakfastfoodsanddrinks.

LEVEL1SE:n/a

LEVEL2SE:80–82,88–91




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20183. Constructandevaluateseveraltypesof

sandwiches.DOK31PS7,SS6,SS7,SS8LEVEL1SE:340–342

LEVEL2SE:n/a

a. Giveexamplesofbasickindsofsandwichesandtheircomponents.

LEVEL1SE:332–335,336–337,343(summary),346(examprep)

LEVEL2SE:n/a

b. Constructvarioussandwiches. LEVEL1SE:340–342

LEVEL2SE:n/a

Unit14.Nutrition1. Discussthecomponentsofahealthydiet.DOK1

1PS6LEVEL1SE:n/a

LEVEL2SE:340–345,349–350,358–360

a. Describetheimportanceofahealthydiet.

LEVEL1SE:n/a

LEVEL2SE:338–339,349–350

b. Identifyanddiscusstheroleofnutrients,includingcarbohydrates,lipids,proteins,vitamins,minerals,andwater.

LEVEL1SE:n/a

LEVEL2SE:340–348

c. Explaintheroleofdigestionintheabsorptionofnutrients.

LEVEL1SE:n/a

LEVEL2SE:349




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018d. Identifyfoodadditivesandtheirfunctions.

LEVEL1SE:403

LEVEL2SE:348

e. Describeahealthydietanddiseasescausedbymalnutrition.

LEVEL1SE:n/a

LEVEL2SE:349–352

2. Designandproduceanutritiousmenu.DOK31PS6,B2

LEVEL1SE:n/a

LEVEL2SE:366–371,375(casestudyfollow-up),376(activity6)

a. Applynutritionalconceptstovariouswaysofpreservingnutrientsthroughouttheflowoffood.

LEVEL1SE:382,384,390,391,404–405,411(activities),412(examprep)

LEVEL2SE:362–365

b. Applynutritionalconceptstovariouswaysofmakingrecipesmorehealthful,includingmodificationofrecipestoreduceexcessivefatsandsalts.

LEVEL1SE:n/a

LEVEL2SE:349(nutrition),366–371,374(knowledgecheck)

c. Explorerecentdevelopmentsinfoodproductionthathaveaneffectonnutrition.

LEVEL1SE:n/a

LEVEL2SE:62(nutrition),371–374

Unit15.CostControl1. Controlfoodcosts.DOK21PS10,SS6,SS7,SS8,PRA1

LEVEL1SE:n/a

LEVEL2SE:198–200,205–210,218–237(entirechapterincludingsummary,activities,&examprep)




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Outlineandfollowbasicstepsincontrollingfood

costs.

LEVEL1SE:n/a

LEVEL2SE:210,218–237(entirechapterincludingsummary,activities,&examprep),258–262

b. Calculatetotalfoodcost.

LEVEL1SE:n/a

LEVEL2SE:219–220

c. Determinefood-costpercentage.

LEVEL1SE:n/a

LEVEL2SE:220

d. Calculatestandardportioncosts.

LEVEL1SE:n/a

LEVEL2SE:221–222

e. Computeandcomparethedifferentmethodsofarrivingatmenusellingprices,includingthefoodcostpercentagemethod,contributionmarginmethod,thestraightmarkuppricingmethod,andtheaveragecheckmethod.

LEVEL1SE:n/a

LEVEL2SE:35,37–38

2. ControlLaborCosts.DOK21PS10,SS6,SS7,SS8,PRA1 LEVEL1SE:n/a

LEVEL2SE:238–249(entirechapterincludingsummary,activities,&testprep)

a. Outlinehowtobudgetlaborcosts. LEVEL1SE:n/a

LEVEL2SE:240–245

b. Explainthefactorscontributingtolaborcosts. LEVEL1SE:n/a

LEVEL2SE:241–242




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20183. ControlQualityStandards.DOK21PS10,SS6,SS7,SS8,PRA1 LEVEL1

SE:n/a

LEVEL2SE:263–265

a. Outlineandfollowpurchasingandreceiving,andstoringprocedurestocontrolcosts.

LEVEL1SE:n/a

LEVEL2SE:228–230,258–277

b. Outlineandfollowqualitystandardsforfoodproductionandservicetocontrolcosts.

LEVEL1SE:n/a

LEVEL2SE:231

c. Outlineandfollowqualitystandardsforinventorytocontrolcosts.

LEVEL1SE:n/a

LEVEL2SE:232,277–278

Unit16.SaladsandGarnishing1. Prepareandevaluatevarioustypesofsalads.DOK

21PS9,SS6,SS7,SS8LEVEL1SE:310–316,324(Q1),325(activities4&6)

LEVEL2SE:n/a

a. Identifytheingredients,parts,andtypesofsalads.

LEVEL1SE:304–309

LEVEL2SE:124–125

b. Compareandcontrastthedifferenttypesofsaladsservedthroughoutthecourseofameal.

LEVEL1SE:302–303,309,324(summary)

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018c. Demonstrateappropriatemethodstocleanand

storesalads.LEVEL1SE:316–317

LEVEL2SE:n/a

2. Prepareandevaluatesaladdressings.DOK21PS9,SS6,SS7,SS8

LEVEL1SE:321

LEVEL2SE:n/a

a. Differentiateamongdifferenttypesofsaladdressings.

LEVEL1SE:318–321

LEVEL2SE:n/a

b. Identifydifferenttypesofdips. LEVEL1SE:322–323,324(Q2)

LEVEL2SE:n/a

3. Demonstrateappropriategarnishingtechniques.DOK31PS9,SS6,SS7,SS8

LEVEL1SE:308,311,313,314

LEVEL2SE:510–521(entirechapterincludingsummary,activities,&examprep)

a. Describetheimportanceofagarnishandhowitisused.

LEVEL1SE:308

LEVEL2SE:510–511

b. Investigateingredientsusedtogarnishdessertsandsoups.

LEVEL1SE:367,369

LEVEL2SE:517–518,519(knowledgecheck)





Unit17.PurchasingandInventory1. Examinethepurchasingprocess.DOK12PS7 LEVEL1

SE:n/a

LEVEL2SE:102,129,252–287(entirechapterincludingsummary,activities,&examprep),390,408–409

a. Identifythemajorstepsandbasicgoalsinthepurchasingprocess.

LEVEL1SE:n/a

LEVEL2SE:254–257

b. Explaintherelationshipbetweenprimaryandintermediarysourcesandretailers.

LEVEL1SE:n/a

LEVEL2SE:258–259

c. Identifythegoodsandservicesthatrestaurantsandfoodserviceestablishmentspurchase.

LEVEL1SE:n/a

LEVEL2SE:255–256

d. Explainwhatabuyerdoesandthedifferencebetweentheformalandinformalpurchasingprocesses.

LEVEL1SE:n/a

LEVEL2SE:253–254,258–259

2. Explainanddefendthedecisionstobemadewhenpurchasing.DOK22PS7,PRA1,PRA5

LEVEL1SE:n/a

LEVEL2SE:253–254




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Developspecificationsbasedonquality

standards.

LEVEL1SE:n/a

LEVEL2SE:265–267

b. Conductamake-or-buyanalysis.

LEVEL1SE:n/a

LEVEL2SE:268

c. Explaintheproductionrecordsusedtodeterminewhattopurchase.

LEVEL1SE:n/a

LEVEL2SE:261(essentialskills)

d. Writepurchaseordersforitemstobepurchased.

LEVEL1SE:n/a

LEVEL2SE:260–261,265–267

e. Listthefactorsthatinfluencefoodprices.

LEVEL1SE:n/a

LEVEL2SE:261–262

3. Explaintheproceduresforreceiving,storing,andtakinginventoryoffoodandsupplies.DOK22PS7,SS4,SS5,SS6,SS7,SS10

LEVEL1SE:146–147,148–149,155(summary),156(activity1)

LEVEL2SE:52–53,56(essentialskills),59,103,130,154,228–230,271–281,390–391,409,428–430,493

a. Listproperreceivingprocedures.


LEVEL2SE:228–229,271–274




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Discusstheproperstorageproceduresfor

orders.

LEVEL1SE:148–149,150(Q1),155(summary),156(activity1)

LEVEL2SE:230,274–277

c. Explainwhytakinginventoryisimportant,anddifferentiatebetweenthephysicalinventoryandtheperpetualinventorymethods.

LEVEL1SE:n/a

LEVEL2SE:277

Course4:AdvancedStudiesinCulinaryArts—CourseCode:996006


Unit18.Meat,Poultry,andSeafood1. Prepare,cook,andevaluateaqualitymeat

product.DOK32PS8,SS2,SS3,SS4,SS5,SS6,SS7,SS8LEVEL1SE:396(activity4)

LEVEL2SE:401–403

a. Outlinethefederalinspectionandgradingsystemsformeat.

LEVEL1SE:147

LEVEL2SE:384–385

b. Describeprimarycutsofmeat.

LEVEL1SE:n/a

LEVEL2SE:386–388

c. Identifythefactorsthatgointopurchasingandreceivingmeat.

LEVEL1SE:146–147

LEVEL2SE:390–391




d. Demonstrateproperproceduresforpreparingandcookingmeat.

LEVEL1SE:149–150,394

LEVEL2SE:392–395

2. Prepare,cook,andevaluateaqualitypoultryproduct.DOK32PS8,SS2,SS3,SS4,SS5,SS6,SS7,SS8


LEVEL2SE:419–421

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Outlinethefederalinspectionandgrading

systemsforpoultry.

LEVEL1SE:147

LEVEL2SE:406–407

b. Outlinetheformsofpoultryandtheguidelinesforpurchasing,fabricating,andstoringpoultry.

LEVEL1SE:n/a

LEVEL2SE:408–410

c. Demonstrateproperproceduresforpreparingandcookingpoultry.

LEVEL1SE:n/a

LEVEL2SE:410,412,414

3. Prepare,cook,andevaluateaqualityseafoodproduct.DOK32PS8,SS2,SS3,SS4,SS5,SS6,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:439–441

a. Outlinethefederalinspectionandgradingsystemsforseafood.

LEVEL1SE:147

LEVEL2SE:424–425

b. Outlinetheformsofseafoodandtheguidelinesforpurchasing,fabricating,andstoringseafood.

LEVEL1SE:n/a

LEVEL2SE:428–431




c. Demonstrateproperproceduresforpreparingandcookingseafood.

LEVEL1SE:n/a

LEVEL2SE:433–435

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20184. Examinecharcuterieandgardemanger.DOK12PS7 LEVEL1

SE:247,248

LEVEL2SE:n/a

a. Identifycharcuterieandgardemanger

LEVEL1SE:247,248

LEVEL2SE:n/a

b. Outlinethetwotypesofcharcuterie.

LEVEL1SE:n/a

LEVEL2SE:n/a

Unit19.Marketing1. Exploremarketingprinciples.DOK22PS6 LEVEL1

SE:n/a

LEVEL2SE:8–23(entirechapterincludingsummary,activities,&examprep),26–27

a. Definemarketing.

LEVEL1SE:n/a

LEVEL2SE:8

b. Describethecontemporarymarketmix.

LEVEL1SE:n/a

LEVEL2SE:9




c. Developamarketingplan.

LEVEL1SE:n/a

LEVEL2SE:12–13

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018d. ExplainthepurposeofSWOTandconducta

SWOTanalysis.

LEVEL1SE:n/a

LEVEL2SE:14–15

2. Identify,analyze,andcommunicatewiththemarket.DOK22PS6

LEVEL1SE:427–428

LEVEL2SE:16–20

a. Outlinethebasictypesofresearchmethodsusedtogathermarketinginformation.

LEVEL1SE:427–428

LEVEL2SE:12

b. Definemarketsegmentation.


LEVEL2SE:14–15,21(casestudyfollow-up)

c. Explainhowtocreateauniquemarketidentity.

LEVEL1SE:n/a

LEVEL2SE:18–21

d. Demonstratewaystocommunicateamessagetothemarket.

LEVEL1SE:n/a

LEVEL2SE:16–20

3. Developamenuasamarketingtool.DOK32PS6 LEVEL1SE:n/a

LEVEL2SE:26–27




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018a. Discusswhatfunctionsamenuserves.

LEVEL1SE:n/a

LEVEL2SE:27

b. Differentiatebetweenthedifferenttypesofmenus.

LEVEL1SE:n/a

LEVEL2SE:28–29

c. Considerthefactorsthatinfluencecreatingamenuandcreateasamplemenu

LEVEL1SE:n/a

LEVEL2SE:31–33

d. Analyzemethodsusedtopriceamenu.

LEVEL1SE:n/a

LEVEL2SE:37–38

e. Analyzemenusales.

LEVEL1SE:n/a

LEVEL2SE:34–37

Unit20.DessertsandBakedGoods1. Describebakeshopbasics.DOK12PS5,SS6,SS7,SS8 LEVEL1

SE:400–403

LEVEL2SE:448–449

a. Identifyanddescribethefunctionofcommoningredientsinbaking.

LEVEL1SE:400–403

LEVEL2SE:450–451




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Describeprimarypercentagesneededforbaking.

LEVEL1SE:404–405,410(Q2)

LEVEL2SE:n/a

2. Prepare,cook,andevaluateyeastbreads.DOK32PS5,SS6,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:450–453

a. Outlinethetwobasictypesofyeastbreaddoughandthetwobasicmethodstomakeyeastbreads.

LEVEL1SE:n/a

LEVEL2SE:450–453

b. Listthetenbasicstepstomakingyeastbread.

LEVEL1SE:n/a

LEVEL2SE:452–453

c. Demonstrateproperproceduresforpreparingandcookingyeastbread.

LEVEL1SE:n/a

LEVEL2SE:450–453

3. Prepare,cook,andevaluatequickbreadsandcakebatters.DOK32PS5,SS6,SS7,SS8


LEVEL2SE:

a. Definequickbreadsandcakebattersanddescribehowtopreparethem.

LEVEL1SE:407–409

LEVEL2SE:450–453,464–465




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Outlinethethreebasicpurposesforicingand

describethevarioustypesoficing.

LEVEL1SE:n/a

LEVEL2SE:464–470,487

c. Identifysteamedpuddingsandsoufflés.

LEVEL1SE:n/a

LEVEL2SE:470–471

d. Demonstrateproperproceduresforpreparingandcookingquickbreads,cakes,icings,steamedpuddings,andsoufflés.

LEVEL1SE:407–409

LEVEL2SE:450,452–454,459–461,467–471,484,486

4. Prepare,cook,andevaluatepies,pastries,andcookies.DOK32PS5,SS6,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:472,476–480,484–486,506

a. Identifythedoughusedinpiecrustanddescribehowitismade.

LEVEL1SE:n/a

LEVEL2SE:472–473

b. Identifythedoughusedinpastries.

LEVEL1SE:n/a

LEVEL2SE:472,474–475,479

c. Describethedoughusedforcookiesandthesevenmakeupmethodsforcookiepreparation.

LEVEL1SE:406,410(summary)

LEVEL2SE:506

d. Demonstrateproperproceduresforpreparingandcookingpies,pastries,andcookies.

LEVEL1SE:n/a

LEVEL2SE:472–480,482(activities3,4,&5),484–486,506




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20185. Create,prepare,andevaluatechocolate

products.DOK32PS5,SS6,SS7,SS8LEVEL1SE:n/a

LEVEL2SE:505–507

a. Outlinehowchocolateismade,stored,andtempered.

LEVEL1SE:n/a

LEVEL2SE:491,493–495

b. Demonstrateproperproceduresforpreparingandcookingachocolateproduct.

LEVEL1SE:n/a

LEVEL2SE:494–495

6. Prepare,cook,andevaluateaspecialtydessert.DOK32PS5,SS6,SS7,SS8

LEVEL1SE:n/a

LEVEL2SE:505–507

a. Discussthetypesoffrozendesserts.

LEVEL1SE:n/a

LEVEL2SE:499

b. Describepoachedfruitandtortes.

LEVEL1SE:n/a

LEVEL2SE:500

c. Identifydessertsaucesandcreams.

LEVEL1SE:402

LEVEL2SE:500–501




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018d. Describehowdessertsshouldbeplatedand

presented.

LEVEL1SE:n/a

LEVEL2SE:517

e. Demonstrateproperproceduresforpreparingandcookingaspecialtydessert.

LEVEL1SE:n/a

LEVEL2SE:490–507(entirechapterincludingsummary,activities,andrecipes)

Unit21.SustainabilityintheRestaurantIndustry1. Describesustainabilityandwaterconservationin

thefoodserviceindustry.DOK1CS1,CS4,CS5,CCW7,T1,T4,

T6

LEVEL1SE:n/a

LEVEL2SE:317–324

a. Definesustainabilityandconservation.

LEVEL1SE:n/a

LEVEL2SE:317,322–323

b. Defendtheimportanceofwaterconservationandwhatafoodserviceoperationcandotoconservewater.

LEVEL1SE:n/a

LEVEL2SE:322–324

2. Determinetheimportanceofenergyconservation.DOK2CS1,CS4,CS5,CCW7,T1,T4,T6

LEVEL1SE:n/a

LEVEL2SE:324–328

a. Differentiatebetweenrenewableandnonrenewableenergysources.

LEVEL1SE:n/a

LEVEL2SE:324–325




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Defendtheimportanceofenergyefficiencyand

whatarestaurantorfoodserviceoperationcandotobecomeenergyefficient.

LEVEL1SE:n/a

LEVEL2SE:324–327

c. Listthestepsanoperationcantaketoconstructamoresustainablebuilding.

LEVEL1SE:n/a

LEVEL2SE:327–328

3. Describewastemanagementinthefoodserviceindustry.DOK1CS1,CS4,CS5,CCW7,T1,T4,T68

LEVEL1SE:n/a

LEVEL2SE:328–332

a. Outlinewaystoreducetotalwasteinafoodserviceoperation.

LEVEL1SE:n/a

LEVEL2SE:131(industry),328–332

b. Describeitemsarestaurantcanreuse,reduce,andrecycle.

LEVEL1SE:n/a

LEVEL2SE:328–332

4. Investigatesustainablefoodpracticesinfoodservice.DOK2CS1,CS4,CS5,CCW7,T1,T4,T68

LEVEL1SE:n/a

LEVEL2SE:316–318

a. Listcurrenttrendsinlocalsourcingfoodpractices,andexplainhowtheyinfluencethefoodserviceindustry.


LEVEL2SE:317–318




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018b. Listandexplainthefactorstobeconsideredin

sustainablyproducedseafood.

LEVEL1SE:n/a

LEVEL2SE:321

c. Explaintheissuessurroundingsustainablyproducedcoffee,animalproducts,andorganicfood.

LEVEL1SE:n/a

LEVEL2SE:318–321

Unit22.GlobalCuisine1. ResearchthecuisinesofNorthAmerica.DOK12PS1 LEVEL1

SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesoftheNortheast.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesoftheMidwest.

LEVEL1SE:n/a

LEVEL2SE:n/a

c. ExploretheculturalinfluencesandflavorprofilesoftheSouth.

LEVEL1SE:n/a

LEVEL2SE:n/a

d. ExploretheculturalinfluencesandflavorprofilesoftheSouthwest.

LEVEL1SE:n/a

LEVEL2SE:n/a




e. ExploretheculturalinfluencesandflavorprofilesofthePacificCoast.

LEVEL1SE:n/a

LEVEL2SE:n/a

CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©2018f. Exploretheculturalinfluencesandflavorprofiles

ofMexico.

LEVEL1SE:n/a

LEVEL2SE:n/a

2. ResearchthecuisinesofCentralAmericaandtheCaribbean.DOK12PS1

LEVEL1SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesofCentralAmerica.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesoftheCaribbean.

LEVEL1SE:n/a

LEVEL2SE:n/a

3. ResearchthecuisinesofSouthAmerica.DOK12PS1 LEVEL1SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesofBrazil.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesofPeru.

LEVEL1SE:n/a

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20184. ResearchthecuisinesofEurope.DOK12PS1 LEVEL1

SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesofFrance.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesofItaly.

LEVEL1SE:n/a

LEVEL2SE:n/a

c. ExploretheculturalinfluencesandflavorprofilesofSpain.

LEVEL1SE:n/a

LEVEL2SE:n/a

5. ResearchthecuisinesoftheMediterranean.DOK12PS1

LEVEL1SE:n/a

LEVEL2SE:n/a

a. OutlinetheculturalinfluencesandflavorprofilesofMorocco.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. OutlinetheculturalinfluencesandflavorprofilesofGreece.

LEVEL1SE:n/a

LEVEL2SE:n/a

c. OutlinetheculturalinfluencesandflavorprofilesofTunisia.

LEVEL1SE:n/a

LEVEL2SE:n/a




CulinaryArtsCompetencies FRMCA,SecondEdition,Levels1&2©20186. ResearchthecuisinestheMiddleEast.DOK12PS1 LEVEL1

SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesofEgypt.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesofIran.

LEVEL1SE:n/a

LEVEL2SE:n/a

c. ExploretheculturalinfluencesandflavorprofilesofSaudiArabia.

LEVEL1SE:n/a

LEVEL2SE:n/a

7. ResearchthecuisinesofAsia.2PS1 LEVEL1SE:n/a

LEVEL2SE:n/a

a. ExploretheculturalinfluencesandflavorprofilesofChina.

LEVEL1SE:n/a

LEVEL2SE:n/a

b. ExploretheculturalinfluencesandflavorprofilesofJapan.

LEVEL1SE:n/a

LEVEL2SE:n/a

c. ExploretheculturalinfluencesandflavorprofilesofIndia.

LEVEL1SE:n/a

LEVEL2SE:n/a

Documents

A Correlation of Foundations of Restaurant Management ... · Mississippi Program CIP: ... LEVEL 2 SE: 271–277 a. ... Foundations of Restaurant Management & Culinary Arts (FRMCA)