Performance Standard 1.1

Describe the professional foodservice industry, history, traditions, and current trends.

EXCEEDS

STANDARD

• Analyze future trends in foodservice industry.

MEETS

STANDARD

• Identify current trends in foodservice industry.
• Examine history in foodservice industry.
• Utilize current trends in foodservice industry.

APPROACHES

STANDARD

• Recognize current trends in foodservice industry.

Performance Standard 1.2

Analyze career paths and opportunities in food production and service as well as related foodservice industries.

EXCEEDS

STANDARD

• Develop future professional goals and analyze steps to achieve those goals.

MEETS

STANDARD

• Differentiate between the job descriptions in foodservice industry.
• Explore career opportunities in related foodservice industries.
• Perform different jobs in food production and service.

APPROACHES

STANDARD

• Identify jobs in foodservice industry.
• List other careers related to the foodservice industry.

Performance Standard 1.3  

Develop and model professional and ethical workplace behaviors.

EXCEEDS

STANDARD

• Inspect and critique the workplace environment.

MEETS

STANDARD

1.3.1    Wear and manage proper workplace attire.

1.3.2    Employ proper kitchen etiquette.

APPROACHES

STANDARD

• Identify and describe appropriate foodservice attire.
• Explain proper kitchen etiquette.

Performance Standard 2.1  

Determine microorganisms found in food and their role in causing illness.

EXCEEDS

STANDARD

• Evaluate symptoms and identify related foodborne illnesses.

MEETS

STANDARD

• Identify foodborne illnesses and their causes.
• Practice safe food handling techniques and prevention of foodborne illnesses.

APPROACHES

STANDARD

• Due to health concerns, there are no approaches standards for this section.

Performance Standard 2.2  

Comply with health department regulations.

EXCEEDS

STANDARD

• Attain national sanitation certification.
• Simulate a health department inspection.

MEETS

STANDARD

2.2.1    Practice appropriate personal hygiene/health procedures and report symptoms of illness.

2.2.2    Demonstrate awareness of the model food code.

2.2.3    Demonstrate an awareness of local health department regulations.

APPROACHES

STANDARD

• Due to health concerns, there are no approaches standards for this section.

Performance Standard 2.3  

Use the safe food-handling principles during all food-handling processes to minimize the risks of foodborne illnesses.

EXCEEDS

STANDARD

• Develop a critical control-points flowchart.

MEETS

STANDARD

2.3.1    Identify and implement procedures for critical control-points.

2.3.2    Follow a safe food-handling flowchart.

2.3.3    Implement safe food-handling procedures.

APPROACHES

STANDARD

• Due to health concerns, there are no approaches standards for this section.

Performance Standard 2.4  

Utilize proper facility management techniques for cleaning and sanitation.

EXCEEDS

STANDARD

• Create cleaning schedules.
• Classify types of cleaning materials and sanitizers and their proper use.

MEETS

STANDARD

• Apply proper warewashing and pot-washing techniques.
• Identify approved chemicals and appropriate uses.
• Practice proper floorcare.
• Practice proper facility cleaning.
• Comply with cleaning schedules.
• Demonstrate waste disposal and recycling methods

APPROACHES

STANDARD

• Due to health concerns, there are no approaches standards for this section.

Performance Standard 3.1  

Demonstrate basic first aid procedures to injuries common in the foodservice industry.

EXCEEDS

STANDARD

• Obtain first aid certification.
• Obtain CPR certification.

MEETS

STANDARD

3.1.1    Simulate first aid procedures.

3.1.2    Recognize and implement universal precautions for blood-borne pathogens.

APPROACHES

STANDARD

• Explain emergency procedures.

Performance Standard 3.2  

Recognize procedures and precautions to prevent accidents and injuries.

EXCEEDS

STANDARD

• Develop procedures to prevent accidents and injuries.

MEETS

STANDARD

3.2.1   Implement appropriate procedures and precautions to prevent accidents and injuries.

3.2.2   Recognize OSHA standards.

APPROACHES

STANDARD

• List causes and preventive measures for accidents and injuries.

Performance Standard 4.1  

Explore foodservice tools and large and small standard equipment.

EXCEEDS

STANDARD

• Develop a preventive maintenance plan.
• Determine appropriate equipment for a variety of uses and establishments.

MEETS

STANDARD

4.1.1    Identify tools and equipment.

4.1.2    Operate equipment appropriately while recognizing OSHA standards.

4.1.3    Clean and maintain tools and equipment while recognizing OSHA standards.

APPROACHES

STANDARD

• Recognize tools and equipment.

Performance Standard 5.1  

Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans.

EXCEEDS

STANDARD

• Analyze and modify recipes for special dietary needs.
• Plan recipes/menus for special dietary needs.
• Implement appropriate cooking methods to adjust nutrient values.

MEETS

STANDARD

• Assess principles to maximize nutrient retention in prepared foods.
• Apply basic nutrition knowledge to menu planning and modification.
• Analyze and compare food for nutritional value.
• Recognize special dietary needs and available modifications.
• Explain how different cooking methods effect the nutritive value of foods.

APPROACHES

STANDARD

• Identify the six basic nutrients, their sources and functions.

Performance Standard 6.1  

Develop necessary knife skills.

EXCEEDS

STANDARD

• Acquire and maintain personal knives.
• Differentiate the uses of various cuts.

MEETS

STANDARD

6.1.1    Demonstrate basic knife cuts.

6.1.2    Demonstrate how to properly handle, sharpen, and maintain knives.

APPROACHES

STANDARD

• Identify parts of knives.
• Identify types of knives and their uses.
• Identify basic knife cuts.

Performance Standard 6.2  

Apply professional culinary arts terminology.

EXCEEDS

STANDARD

• Assess and appraise peers' usage of culinary arts terminology.

MEETS

STANDARD

• Interpret terminology in culinary arts.
• Use proper terminology in culinary arts.

APPROACHES

STANDARD

• Identify terminology in culinary arts.

Performance Standard 6.3  

Establish workplace mise en place.

EXCEEDS

STANDARD

• Analyze workplace situations for proper mise en place.

MEETS

STANDARD

6.3.1    Practice mise en place.

APPROACHES

STANDARD

• Define mise en place.

Performance Standard 6.4  

Employ proper measuring techniques.

EXCEEDS

STANDARD

• Convert recipe quantities between weight and volume measurements.

MEETS

STANDARD

• Utilize weights and measures to demonstrate proper scaling and measurement techniques.
• Select and utilize the most appropriate measuring instrument.

APPROACHES

STANDARD

• Indicate the difference between weight and volume measuring.

Performance Standard 6.5  

Utilize recipe standards.

EXCEEDS

STANDARD

MEETS

STANDARD

6.5.1    Convert recipes from one yield to another.

6.5.2    Utilize a standardized recipe.

6.5.3    Utilize liquid measuring tools to demonstrate proper techniques.

APPROACHES

STANDARD

Performance Standard 7.1  

Explore menu-writing principles.

EXCEEDS

STANDARD

• Cost out created menu.
• Diagram workflow for created menu.

MEETS

STANDARD

• Assess and modify existing menus.
• Apply design principles to create a menu.
• Identify how menu prices are created.

APPROACHES

STANDARD

• Differentiate menu types.

Performance Standard 7.2  

Incorporate the relationship between purchasing, storeroom operations and cost control.

EXCEEDS

STANDARD

• Complete a bid sheet.
• Write a product specification.
• Complete a sales forecast.

MEETS

STANDARD

• Implement quality control storage procedures.
• Complete a requisition form.
• Cost out a recipe.
• Identify and utilize a specification.
• Identify the components of forecasting sales.
• Practice inventory control.

APPROACHES

STANDARD

• List factors that affect food purchases.
• List criteria for selecting supplier.
• List proper receiving procedures.
• List proper storage procedures.
• List proper requisition and issuing procedures.

Performance Standard 8.1  

Apply knowledge, skills and practices for preparation of eggs.

EXCEEDS

STANDARD

• Operate a minimum of three egg pans simultaneously.

MEETS

STANDARD

8.1.1    Identify the differences between old and fresh eggs and proper cooking uses.

• Prepare and serve eggs using a variety of cooking methods.
• Select and purchase appropriate eggs.
• Properly store eggs and egg products.
• Utilize portion control.

APPROACHES

STANDARD

• List the characteristics of eggs including size, grade and quality.
• Demonstrate the proper method of separating egg whites and yolks.

Performance Standard 8.2  

Apply knowledge, skills and practices for preparation of breakfast meats and starches.

EXCEEDS

STANDARD

• Prepare forcemeats and other charcuterie items.

MEETS

STANDARD

8.2.1    Prepare breakfast meats using various methods.

• Prepare a variety of breakfast starches.
• Select and purchase appropriate breakfast meats.
• Properly store breakfast meats and breakfast meats products.
• Utilize portion control.

APPROACHES

STANDARD

• Identify a variety of breakfast meats and starches.

Performance Standard 9.1  

Demonstrate a variety of techniques for preparing breads.

EXCEEDS

STANDARD

• Prepare artisan type breads.

MEETS

STANDARD

• Identify and use common baking ingredients.
• Prepare yeast breads.
• Prepare quick breads.
• Adapt recipes for environmental conditions.
• Utilize portion control.
• Properly store bread.

APPROACHES

STANDARD

• Identify and compare characteristics of yeast and quick breads.
• Identify the four factors of gluten development.
• Differentiate mixing methods.

Performance Standard 9.2  

Demonstrate a variety of techniques for preparing pastries.

EXCEEDS

STANDARD

• Prepare and present an array of pastries.

MEETS

STANDARD

• Prepare a variety of pies.
• Utilize laminated dough in a variety of products.
• Prepare a variety of cake types.
• Prepare a variety of icings and fillings.
• Prepare a variety of cookies.
• Adapt recipes for environmental conditions.
• Practice portion control.
• Demonstrate proper presentation.
• Properly store pastries.

APPROACHES

STANDARD

• Identify and compare characteristics of a variety of pastries.
• Identify types and functions of pastry ingredients.
• Differentiate mixing methods.

Performance Standard 9.3  

Demonstrate a variety of techniques for preparing desserts.

EXCEEDS

STANDARD

• Prepare a variety of candies.
• Prepare a variety of frozen desserts.

MEETS

STANDARD

9.3.1    Prepare a variety of custards.

9.3.2    Prepare a variety of dessert sauces.

9.3.3    Utilize pate choux to prepare a variety of desserts.

• Adapt recipes for environmental conditions.
• Practice portion control.
• Demonstrate proper presentation.
• Properly store desserts.

APPROACHES

STANDARD

• Identify and compare characteristics of a variety of desserts.
• Identify types and functions of dessert ingredients.
• Differentiate specialty equipment.

Performance Standard 10.1  

Demonstrate a variety of techniques for preparing salads.

EXCEEDS

STANDARD

• Breadboard the ingredients to create new salads.

MEETS

STANDARD

• Prepare various dressings and dips.
• Prepare various salads.
• Practice portion control.
• Demonstrate proper presentation.
• Properly store salads.

APPROACHES

STANDARD

• Identify various greens.
• Identify other salad ingredients.
• Identify salad dressings including emulsified and non-emulsified.
• Identify salad dressing ingredients.

Performance Standard 10.2  

Demonstrate a variety of techniques for preparing sandwiches.

EXCEEDS

STANDARD

• Create an inventive new sandwich.
• Prepare a variety of canapés.
• Prepare sandwich accompaniments.

MEETS

STANDARD

• Prepare a variety of hot sandwiches.
• Prepare a variety of cold sandwiches.
• Distinguish appropriate accompaniments.
• Practice portion control.
• Demonstrate proper presentation.
• Properly store sandwiches.

APPROACHES

STANDARD

• Identify a variety of sandwich ingredients.

Performance Standard 10.3  

Demonstrate a variety of techniques for preparing appetizers and hors d'oeuvres.

EXCEEDS

STANDARD

• Breadboard a display of appetizers and hors d'oeuvres.
• Create and display an array of appetizers and hors d'oeuvres.
• Incorporate an amuse bouchée into a meal.

MEETS

STANDARD

• Prepare a variety of appetizers.
• Prepare a variety of hors d'oeuvres.
• Practice portion control.
• Demonstrate proper presentation.
• Properly store appetizers and hors d'oeuvres.

APPROACHES

STANDARD

• Identify various appetizers.
• Identify various hors d'oeuvres.
• Identify ingredients used in preparation of appetizers and hors d'oeuvres.

Performance Standard 10.4  

Demonstrate a variety of techniques for attractive presentations.

EXCEEDS

STANDARD

• Create centerpieces.
• Create a buffet incorporating proper presentation techniques.
• Employ creative plating techniques.

MEETS

STANDARD

10.4.1  Determine appropriate garnishes for specific food items.

10.4.2  Design centerpieces.

10.4.3  Examine a variety of plating techniques.

10.4.4  Investigate buffet presentations.

APPROACHES

STANDARD

• Identify appropriate garnishes.
• Identify potential garnish ingredients.
• Prepare commonly used garnishes.

Performance Standard 10.5  

Demonstrate knowledge of fresh and dried herbs.

EXCEEDS

STANDARD

• Create recipes using fresh herbs.
• Preserve herbs.

MEETS

STANDARD

• Utilize fresh and dried herbs in food production.
• Differentiate the use of fresh and dried herbs.
• Maintain quality of herbs through proper storage.

APPROACHES

STANDARD

• Identify fresh and dried herbs.
• Identify the different uses of fresh and dried herbs.

Performance Standard 11.1  

Explore various service styles and career opportunities.

EXCEEDS

STANDARD

• Demonstrate various tableside preparations.
• Participate in front-of-the-house activities through involvement in work experience, student organizations, and competitions.
• Investigate nontraditional front-of-the-house positions.

MEETS

STANDARD

• Apply mise en place for the front-of-the-house.
• Display a variety of table settings.
• Perform a variety of service styles.
• Compare menu types to service styles.

APPROACHES

STANDARD

• Identify service styles.
• Identify a variety of table settings.
• Determine the roles and functions of individuals in the front-of-the-house.

Performance Standard 11.2  

Demonstrate an awareness of beverage service.

EXCEEDS

STANDARD

• Pair appropriate beverages with accompanying dishes.

MEETS

STANDARD

• Prepare a variety of hot beverages.
• Prepare a variety of cold beverages.
• Properly serve a variety of hot and cold beverages.
• Apply mise en place for beverage service.
• Utilize portion control.
• Properly store beverages.

APPROACHES

STANDARD

• Identify the components in preparing a variety of hot and cold beverages.

Performance Standard 12.1  

Demonstrate knowledge of principles regarding the selection of fruits.

EXCEEDS

STANDARD

• Create yield percentages for fruits.
• Write a product specification sheet.

MEETS

STANDARD

• Select appropriate fruits for intended uses.
• Utilize a specification sheet.

APPROACHES

STANDARD

• Identify a variety of fruits.
• Identify appropriate preparation methods of fruits.
• Identify appropriate cooking methods of fruits.
• Properly receive and store fruits.

Performance Standard 12.2  

Demonstrate knowledge of principles regarding the selection of starches and grains.

EXCEEDS

STANDARD

• Create yield percentages for starches and grains.
• Write a product specification sheet.

MEETS

STANDARD

• Select appropriate starches and grains for intended uses.
• Utilize a specification sheet.

APPROACHES

STANDARD

• Identify a variety of starches and grains.
• Identify appropriate preparation methods of starches and grains.
• Identify appropriate cooking methods of starches and grains.
• Properly receive and store starches and grains.

Performance Standard 12.3  

Demonstrate knowledge of principles regarding the selection of vegetables.

EXCEEDS

STANDARD

• Create yield percentages for vegetables.
• Write a product specification sheet.

MEETS

STANDARD

• Select appropriate vegetables for intended uses.
• Utilize a specification sheet.

APPROACHES

STANDARD

• Identify a variety of vegetables.
• Identify appropriate preparation methods of vegetables.
• Identify appropriate cooking methods of vegetables.
• Properly receive and store vegetables.

Performance Standard 12.4  

Demonstrate knowledge of principles regarding the selection of dairy products.

EXCEEDS

STANDARD

• Create yield percentages for dairy products.
• Write a product specification sheet.

MEETS

STANDARD

• Select appropriate dairy products for intended uses.
• Differentiate between dairy products based upon fat content for appropriate uses.
• Utilize a specification sheet.

APPROACHES

STANDARD

• Identify a variety of dairy products and nondairy replacements.
• Identify appropriate preparation methods of dairy products.
• Identify appropriate cooking methods of dairy products.
• Properly receive and store dairy products.
• Recognize the correlation between fat and price content.

Performance Standard 12.5  

Demonstrate knowledge of principles regarding the selection of meats.

EXCEEDS

STANDARD

• Create yield percentages for meats.
• Write a product specification sheet.
• Summarize the primal cuts and their uses.
• Practice total utilization of the product.
• Practice dry aging of meats.

MEETS

STANDARD

• Identify appropriate cuts for intended uses.
• Identify cost control methods in production.
• Describe proper procedures for purchasing, storing, and fabricating meat.
• Identify appropriate butchering methods of meats.
• Identify uses of animal by-products.
• Outline federal grading systems.
• Utilize a specification sheet.

APPROACHES

STANDARD

• Identify a variety of meats, including lamb, pork, beef, and game.
• Properly receive and store meats.
• Classify the aging process of meats.

Performance Standard 12.6  

Demonstrate knowledge of principles regarding the selection of poultry.

EXCEEDS

STANDARD

• Create yield percentages for poultry.
• Write a product specification sheet.
• Practice total utilization of the product.
• Fabricate poultry.

MEETS

STANDARD

• Select appropriate cuts for intended uses.
• Identify cost control methods in production.
• Describe proper procedures for purchasing, storing, and fabricating poultry.
• Identify appropriate butchering methods of poultry.
• Identify uses of poultry by-products.
• Outline federal grading systems.

APPROACHES

STANDARD

• Identify a variety of poultry products.
• Match appropriate cooking methods to individual products.
• Properly receive and store poultry.

Performance Standard 12.7  

Demonstrate knowledge of principles regarding the selection of fish and shellfish.

EXCEEDS

STANDARD

• Create yield percentages for fish and shellfish.
• Write a product specification sheet.
• Practice total utilization of the product.
• Fabricate a whole fish and shellfish product.

MEETS

STANDARD

• Identify appropriate market forms for intended uses.
• Identify cost control methods in production.
• Describe proper procedures for purchasing, storing, and fabricating fish and shellfish.
• Identify appropriate butchering methods of fish and shellfish.
• Identify uses of fish and shellfish by-products.
• Identify quality and freshness characteristics of whole and fabricated fish and shellfish.

APPROACHES

STANDARD

• Identify a variety of fish and shellfish.
• Match appropriate cooking methods to individual products.
• Properly receive and store fish and shellfish.

Performance Standard 12.8  

Demonstrate knowledge of principles regarding the identification and selection of staples.

EXCEEDS

STANDARD

• Create yield percentages for staples.
• Write a product specification sheet.
• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Select appropriate staples for intended uses.
• Utilize cost-control methods in storing staples.

APPROACHES

STANDARD

• Identify a variety of staples.
• Properly receive and store staples.

Performance Standard 13.1  

Demonstrate knowledge of principles regarding the preparation of fruits.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of fruits.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for fruits.

APPROACHES

STANDARD

• Identify appropriate preparation methods of fruits.
• Identify appropriate cooking methods of fruits.

Performance Standard 13.2  

Demonstrate knowledge of principles regarding the  preparation of starches and grains.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of starches and grains.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for starches and grains.

APPROACHES

STANDARD

• Identify appropriate preparation methods of starches and grains.
• Identify appropriate cooking methods of starches and grains.

Performance Standard 13.3 

Demonstrate knowledge of principles regarding the preparation of vegetables.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of vegetables.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for vegetables.

APPROACHES

STANDARD

• Identify appropriate preparation methods of vegetables.
• Identify appropriate cooking methods of vegetables.

Performance Standard 13.4  

Demonstrate knowledge of principles regarding the  preparation of dairy products.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.
• Prepare cheese pairing with other food items.

MEETS

STANDARD

• Prepare a variety of dairy products.
• Utilize cost control methods in production.
• Prepare a variety of dairy products based on fat content.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for dairy products.

APPROACHES

STANDARD

• Identify appropriate preparation methods of dairy.
• Identify appropriate cooking methods of dairy.

Performance Standard 13.5  

Demonstrate knowledge of principles regarding the  preparation of meats.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of meats.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for meats.

APPROACHES

STANDARD

• Identify appropriate preparation methods of meats.
• Identify appropriate cooking methods of meats.

Performance Standard 13.6  

Demonstrate knowledge of principles regarding the  preparation of poultry.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of poultry.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for poultry.

APPROACHES

STANDARD

• Identify appropriate preparation methods of poultry.
• Identify appropriate cooking methods of poultry.

Performance Standard 13.7  

Demonstrate knowledge of principles regarding the  preparation of fish and shellfish.

EXCEEDS

STANDARD

• Creatively utilize products including low-quality products.

MEETS

STANDARD

• Prepare a variety of fish and shellfish.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for fish and shellfish.

APPROACHES

STANDARD

• Identify appropriate preparation methods of fish and shellfish.
• Identify appropriate cooking methods of fish and shellfish.

Performance Standard 14.1  

Demonstrate knowledge of principles regarding the preparation of stocks.

EXCEEDS

STANDARD

• Prepare glacés.

MEETS

STANDARD

• Prepare a variety of stocks.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for stocks.
• Properly cool and store stocks.

APPROACHES

STANDARD

• Identify the ingredients used in stock preparation.
• Identify the preparation methods for stock.

Performance Standard 14.2  

Demonstrate knowledge of principles regarding the preparation of sauces.

EXCEEDS

STANDARD

• Appropriately pair sauces with other food items.

MEETS

STANDARD

• Prepare the grand sauces.
• Prepare derivative sauces.
• Prepare small sauces.
• Prepare a variety of thickening methods/agents.
• Utilize cost control methods in production.
• Incorporate portion control.
• Properly cool and store sauces.

APPROACHES

STANDARD

• Identify the ingredients used in sauce preparation.
• Identify the preparation methods for sauce.
• Identify a variety of thickening methods/agents.

Performance Standard 14.3  

Demonstrate knowledge of principles regarding the preparation of soups.

EXCEEDS

STANDARD

• Produce consommé.

MEETS

STANDARD

• Prepare a variety of clear soups.
• Prepare a variety of thick soups.
• Prepare a variety of specialty soups.
• Utilize cost control methods in production.
• Incorporate portion control.
• Demonstrate a variety of cooking methods for soups.
• Properly cool and store soups.

APPROACHES

STANDARD

• Identify the ingredients used in soups.

• Identify the preparation methods for soups.

Performance Standard 15.1  

Demonstrate dry heat, moist heat, and combination cooking methods.

EXCEEDS

STANDARD

• Compare and contrast methods of dry heat, moist heat and combination cooking.

MEETS

STANDARD

• Demonstrate methods of dry heat cooking with fat.
• Demonstrate methods of dry heat cooking without fat.
• Demonstrate methods of moist heat cooking.
• Demonstrate methods of combination cooking.

APPROACHES

STANDARD

• Identify various types of dry heat cooking.
• Identify characteristics of dry heat cooking.
• Identify characteristics of moist heat cooking.
• Identify characteristics of combination cooking.
• Identify appropriate methods to be used with different food types.

Performance Standard 16.1  

Explore entrepreneurship opportunities in the foodservice industry.

EXCEEDS

STANDARD

• Write a business plan.
• Create a support network for a business plan.
• Formulate future business goals.
• Research franchise opportunities.
• Create a brand.

MEETS

STANDARD

• Explore components of a business plan.
• Investigate support networks for entrepreneurship.
• Identify franchise opportunities.

APPROACHES

STANDARD

• Identify a business plan.
• Explore various entrepreneurship opportunities.

Performance Standard 16.2  

Describe marketing strategies in the foodservice industry.

EXCEEDS

STANDARD

• Develop an advertising plan.
• Participate in a marketing campaign.
• Formulate a marketing network.

MEETS

STANDARD

• Use the menu as a marketing tool.
• Write a press release.
• Participate in a community service activity.

APPROACHES

STANDARD

• Explain how the menu is used as a marketing tool.
• Explore marketing concepts.
• Recognize marketing techniques and their impact.

Performance Standard 16.3  

Investigate facilities management in the foodservice industry.

EXCEEDS

STANDARD

• Design a facilities flowchart.
• Design a facilities layout.

• Develop a facilities checklist.

• Develop a facilities maintenance checklist.

MEETS

STANDARD

• Utilize a facilities flowchart.
• Employ a facilities checklist.
• Employ a facilities maintenance checklist.
• Explore American with Disabilities Act compliance.

APPROACHES

STANDARD

• Identify components of a facilities flowchart.
• Identify components of a facilities layout.

Performance Standard 16.4  

Explore professional organizations in the foodservice industry.

EXCEEDS

STANDARD

• Be an active member in a student and/or professional organization.
• Participate in leadership activities.

MEETS

STANDARD

• Explore student and professional organizations associated with the foodservice industry.
• Participate in a student and/or professional organization function.

APPROACHES

STANDARD

• Describe the value of student and professional organizations.

Performance Standard 17.1

Demonstrate problem-solving skills.

EXCEEDS

STANDARD

• Develop a complex work-related problem scenario, solve the problem using the appropriate steps in the problem-solving process and create an action plan necessary to avoid the problem in the future.
• Evaluate the benefits of solving work-related problems.
• Develop methods to analyze the advantages and disadvantages of alternative solutions.

MEETS

STANDARD

• Solve a work-related problem using the appropriate steps in the problem-solving process.
• Demonstrate brainstorming techniques.
• Examine and explain the advantages and disadvantages of alternative solutions to one or more problems.
• Create an action plan based upon a solution to a work-related problem.
• Identify the benefits of solving a work-related problem.

APPROACHES

STANDARD

• Identify the basic steps in the problem-solving process.
• Identify alternative solutions to a problem.
• Identify the basic components of an action plan.

Performance Standard 17.2

Demonstrate critical-thinking skills.

EXCEEDS

STANDARD

• Analyze how critical-thinking skills affect work performance.
• Collect sufficient factual or textual evidence; analyze evidence objectively and thoroughly make careful inferences and create a tenable argument to support a position or viewpoint.

MEETS

STANDARD

• Identify and explains the essential elements of the critical thinking process.
• Demonstrate critical-thinking skills necessary in the workplace.
• Explain how emotional thinking and logical thinking affect decision making in the workplace.
• Explain the difference between reliable and unreliable observations and statements of facts.
• Recognize patterns or relationships through observation and discovery.

APPROACHES

STANDARD

• Define critical thinking.
• Identify the essential steps of critical thinking.
• Define emotional and logical thinking.
• Identify the difference between opinions and statements of fact.

Performance Standard 17.3  

Demonstrate the ability to speak, write and listen effectively.

EXCEEDS

STANDARD

• Teach communication skills to co-workers.
• Summarize communication within the hierarchy of the workplace.
• Develop written information in documents such as job descriptions, recipes, schedules, and specification sheets.

MEETS

STANDARD

• Explain the benefits of effective communication skills in the workplace.
• Effectively interpret and respond to verbal and nonverbal messages.
• Demonstrate proper telephone etiquette.
• Effectively communicate thoughts, ideas and information in writing.
• Organize ideas and communicate orally: is able to effectively demonstrate job skills to others.
• Locate, understand and interpret written information in documents such as menus, recipes, specification sheets, manuals, graphs and schedules.
• Select and utilize an appropriate medium for conveying messages with dignity and respect.
• Organize information into the appropriate format in accordance with standard practices, which includes prewriting, drafting, proofreading, editing/revising, and preparing final copy.
• Demonstrate sensitivity to cultural diversity in communication amongst peers and clientele.
• Identify common communication barriers and methods for improving communication.

APPROACHES

STANDARD

• Identify the benefits of effective communication in the workplace.
• Define verbal and nonverbal communication.

Performance Standard 17.4  

Demonstrate the ability to select, apply and maintain appropriate technology.

EXCEEDS

STANDARD

• Employ a point-of-sale system.
• Utilize up-to-date technological equipment in the kitchen.

MEETS

STANDARD

• Demonstrate ability to utilize basic keyboarding techniques.
• Demonstrate ability to utilize other input devices.
• Demonstrate ability to utilize various electronic research methods.
• Demonstrate knowledge of the basic technology systems currently available and how they apply to your field (i.e., cost analysis, nutritional analysis, inventory, menu design).
• Investigate and explain the use, benefits, and costs of technological developments in workplace and school.
• Identify and demonstrate the appropriate use of technology to enhance the efficiency of the workplace and school.
• Demonstrate routine maintenance and repair of technological equipment.

APPROACHES

STANDARD

• Identify computer hardware and software for the culinary field.

Performance Standard 17.5  

Demonstrate leadership and teamwork skills.

EXCEEDS

STANDARD

• Participate in leadership competitions.
• Evaluate teamwork performance upon completion of a project.
• Participate in management positions within the classroom/lab setting.

MEETS

STANDARD

• Work cooperatively with others when given a group project.
• Explain traits necessary to effectively lead and influence individuals and groups.
• Demonstrate appropriate attitudes and behaviors for effective leadership.
• Demonstrate respect for team members, team processes and team goals.
• Participate in the implementation of a group's decision and evaluate the results.
• Demonstrate the qualities of an effective leader and team member.
• Describe the importance of company dress codes.

APPROACHES

STANDARD

• Define teamwork.
• Define qualities of an effective leader.

Performance Standard 17.6  

Demonstrate sound workplace ethics.

EXCEEDS

STANDARD

• Evaluate coworkers for workplace ethics.

• Self-evaluation for personal and workplace ethics.

MEETS

STANDARD

• Develop personal work ethics through work experience.
• Describe the importance of ethics practiced in the workplace.
• Demonstrate regular attendance, promptness, and the willingness to follow instructions and complete an assigned task.
• Demonstrate appropriate personal and professional attitudes and behaviors.
• Maintain a safe, clean, and organized work area.
• Demonstrate awareness of legal responsibilities related to individual performance, safety and customer satisfaction.
• Demonstrate knowledge of various types of harassment.

APPROACHES

STANDARD

• Define workplace ethics.
• Define types of harassment.
• Define personal ethics.
• Explain the value of good attendance, promptness, and following directions for a given task.

Performance Standard 17.7  

Demonstrate the ability to effectively manage resources in high performance workplaces.

EXCEEDS

STANDARD

• Implement a time schedule.
• Evaluate and amend a time schedule.
• Create an organization chart.
• Write a job description.

MEETS

STANDARD

• Identify and organize the human resources needed to complete a job assignment.
• Identify and organize the material resources and space requirements needed to complete a job assignment.
• Effectively use technology at its highest level to complete a job assignment.
• Demonstrate cooperation and leadership in a team at school or in a workplace setting.
• Use the basic components of effective time management.
• Recognize the need for management skills in the workplace with regard to stress, anger management and substance abuse.
• Estimate costs and prepare a detailed work order.
• Develop a time schedule and prioritized task list to complete a job assignment.

APPROACHES

STANDARD

• Define the work of a human resource department.
• Define time management.
• Define a task analysis.
• Define a job description.

Performance Standard 17.8  

Demonstrate career planning and development skills.

EXCEEDS

STANDARD

• Write a cover letter.
• Obtain three letters of recommendation.
• Critique a portfolio.
• Summarize interview etiquette.

MEETS

STANDARD

• Prepare a job application.
• Prepare a personal résumé.
• Complete a personal aptitude and interest inventory.
• Participate in a job interview.
• Establish short-term career goals.
• Establish long-term career goals.
• Use the Nevada Career Information System (NCIS) or a similar computer-based program to research careers in a chosen field.
• Participate in an organized job-shadowing activity.
• Participate in a community-service project.
• Construct a career portfolio.

APPROACHES

STANDARD

• Define resume.
• Explain a job interview.
• Define short- and long-term goals.
• Prepare for a job