Content Outline and Competencies:

I. Introduction to the Hospitality and Foodservice Industry

A. Define hospitality and the importance of quality customer service.

B. Describe the various cuisines, their histories, and cultural development.

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

II. Sanitation and Safety in the Foodservice Environment

A. Describe different ways to contaminate food.

B. Demonstrate good personal hygiene and health habits.

C. Recognize the symptoms of foodborne illnesses.

D. Describe different ways to prevent foodborne illnesses.

E. Identify sanitary and safety features in food production equipment.

III. Business and Math Skills

A. Calculate food, beverage, and labor costs.

B. Demonstrate the process of costing recipes.

C. Calculate the selling price of menu items.

IV. Food Preparation Skills

A. Demonstrate basic knife skills.

B. Demonstrate proper and safe use of food processing and kitchen equipment.

C. Use proper measurement techniques for different foods.

D. Identify and use different herbs, spices, oils, dressings, and marinades.

E. Identify and use various meats, seafood, and poultry.

F. Demonstrate a variety of cooking methods.

G. Prepare a variety of food dishes.

V. Basic Baking

A. Define baking terms.

B. Identify equipment and utensils unique to baking.

C. Describe proper use and care of baking equipment.

D. List the functions of various baking ingredients.

E. Demonstrate proper scaling and measurement techniques unique to baking.

F. Produce different yeast and quick breads.

G. Prepare different pies, tarts, and cookies.

H. Produce creams, custards, puddings and related sauces, fillings and toppings.

I. Prepare cakes and icings.

VI. HACCP (Hazard Analysis Critical Control Points)

A. Describe a Critical Control Point in the purchasing and receiving of food.

B. Identify a Critical Control Point in the production of food.

C. Describe a hazardous food.

VII. Purchasing, Receiving, Inventory, and Storage

A. Describe purchasing methods.

B. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits, and vegetables.

C. Describe proper techniques for receiving and storing food.

D. Identify different types of inventory control methods.

E. Discuss the ethical issues related to purchasing.

VIII. Nutrition in a Foodservice Operation

A. List food groups and recommended servings in the USDA plate.

B. Discuss dietary guidelines.

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

D. Describe various diets.

IX. Dining Room Service

A. Demonstrate the general rules of table settings and service.

B. Describe the various types of service delivery.

C. Discuss various procedures for processing guest checks.

D. Describe the awareness needed for customers with special needs, dietary or otherwise.

X. Menu Planning

A. List basic menu planning principles.

B. Create menu item descriptions using Truth-In-Menu guidelines.

C. Demonstrate basic menu planning and layout principles.

D. Identify the principles of nutrition-to-menu development.

E. Describe the importance of proper menu planning to the overall operation of the foodservice facility.

XI. Human Relations Skills

A. Demonstrate effective communication skills and interpersonal relationships.

B. Work as a member of a diverse team, including but not limited to coworkers, supervisors, subordinates, customers, and vendors.

C. Demonstrate professionalism and a strong work ethic.

D. Conduct self-performance evaluations.

E. Describe methods of conflict resolution and motivation.

F. Describe procedures for progressive discipline.

G. List current federal and state employment laws.

XII. Sustainability

A. Distinguish between which materials are recyclable, which are reusable, or which are biodegradable.

B. Identify environmentally friendly cleaning products.

C. Compare different types of composting.

D. Identify simple steps to conserve water.

E. Define the terms “energy efficient” and “food miles.”

F. Identify the pros and cons of purchasing locally.

G. Discuss the pros and cons of offering seasonal products.

Content Outline and Competencies:

I. Food Service Equipment

A. Discuss proper material selection for food preparation areas.

B. Identify proper cleaning and sanitation of commercial equipment, small wares, food contact, and non-food contact surfaces.

C. Discuss temperature and sanitation guidelines for food storage areas.

II. Providing Safe Food

A. Recognize the challenges to food safety in your operation.

B. Discuss the main types of contamination.

C. Identify the foods most likely to be contaminated.

D. Recognize how food becomes contaminated.

E. Describe at-risk population groups.

F. Identify the barriers to compromised food safety.

III. Food Safety Hazards

A. Identify biological, chemical and physical hazards.

B. Describe how bacteria reproduce, grow, and impact food safety.

C. Discuss the factors that contribute to bacterial growth, the symptoms of foodborne illness, common disease-carrying vehicles, and control measures.

D. Explain the impact of viruses, parasites, molds, and yeasts on food safety.

E. Distinguish between chemical and physical hazards to food.

F. Identify safe food handling practices to prevent, reduce, and eliminate the contamination of food.

IV. The Safe Food Handler

A. Describe the correlation between personal hygiene and foodborne illness.

B. Discuss basic standards for personal hygiene.

C. Demonstrate proper hand-washing procedures.

D. Demonstrate proper service procedures.

V. Introducing the Hazard Analysis and Critical Control Points (HACCP) System

A. Describe the main principles of a HACCP System.

B. Assess food safety hazards.

C. Identify critical control points.

D. Establish procedures and standards for critical control points.

E. Describe how to manage an HACCP System.

F. Discuss how to train employees to follow HACCP procedures.

VI. Purchasing and Receiving Safe Food

A. Describe purchasing and receiving standards and procedures.

B. Identify the criteria for assessing suppliers' sanitation practices.

C. Discuss appropriate receiving facilities and equipment.

VII. Storing Food Safely

A. Develop storage standards and procedures.

B. Specify storage equipment and facilities.

C. Develop different usage factors for storage areas based on temperature standards for each food group.

D. Describe how to store food safely.

E. Discuss the first-in/first-out product rotation system.

VIII. Keeping Food Safe During Preparation and Service

A. Describe methods for thawing.

B. Describe proper preparation methods.

C. Describe various methods of cooking.

D. Describe holding techniques.

E. Develop serving standards for each food type.

F. Describe cooling techniques for cooked foods.

G. Discuss reheating procedures.

IX. Sanitation Facilities and Equipment

A. Describe a well-designed restaurant.

B. Select proper equipment.

C. Arrange for careful handling of garbage and solid waste.

X. Cleaning and Sanitizing

A. Supervise cleaning and sanitizing throughout your operation.

B. Ensure safe-machine and manual-ware washing.

C. Provide safe storage for clean/sanitized items.

D. Train employees to safely handle cleaning supplies including hazardous materials.

E. Organize, implement, and monitor a cleaning program.

XI. Developing an Integrated Pest Management Program

A. Set up an integrated pest management program.

B. Implement methods to keep pests out of the building and off the grounds.

C. Select methods for detecting pests.

D. Explain how to coordinate the program with a pest control operator.

XII. Regulatory Agencies and Inspections

A. Describe the roles of federal, state and local regulatory agencies.

B. Prepare for various types of inspections.

C. Develop a positive working relationship with a sanitarian during an inspection.

D. Establish a procedure for recording and utilizing inspection findings.

Content Outline and Competencies:

I. Introduction to the Hospitality Industry

A. Describe the history of hospitality.

B. Discuss hospitality today.

C. Discuss the significance of service.

D. Examine current issues and trends including sustainable practices.

E. Identify and develop career opportunities, advancement strategies and materials.

II. Travel and Tourism

A. Discuss the interrelated nature of hospitality, travel, and tourism.

B. Examine and relate the economic impact of travel and tourism.

C. Identify key players.

III. Hotels and Lodging

A. Identify the differences between franchises, chains, and independents.

B. Identify and differentiate ratings, classifications, types, and locations.

C. Utilize formulas to calculate operations ratios.

D. Define various departments in cost and revenue categories.

IV. Food and Beverage Service

A. Classify different types of foodservice establishments.

B. Differentiate franchises, chains, and independents.

C. Define restaurant operations.

1. Front-of-the-house

2. Back-of-the-house

D. Explain the foodservice concept and the menu.

E. Discuss the significance of beverage operations.

V. Managed Services Segment Opportunities

A. Describe the difference between self-operations vs. contract.

B. Identify managed service opportunities.

1. K-12

2. Post-secondary

3. Business and industry

4. Healthcare

5. Other

a. Airlines, airports, trains

b. Leisure and recreation 

c. Military

VI.  Recreation, Attractions, and Private Club Career Opportunities

A. Identify key players.

B. Define different types and classifications.

1. Country clubs 

2. Gaming establishments

3. Cruise ships 

4. Theme parks 

5. Sports and entertainment establishments

6. Attractions 

VII. Meetings and Events Career Opportunities

A. Identify key players.

B. Define different types and classifications.

1. Meetings

2. Events

3. Expositions

4. Conferences

5. Conventions

VIII. Leadership, Management, and Career Development

A. Define the characteristics and functions of leadership. 

B. Differentiate between planning, organizing, and communication.

C. Discuss ethics in the hospitality industry.

Content Outline and Competencies:

I. Equipment Use

A. Identify various hand tools used in the professional kitchen and describe the safe use of each item.

B. Identify utensils, pots, and pans and describe safe practices for using range tops, convection ovens, griddles, deep fryers, and dish washing machines.

C. Interpret Material Safety Data Sheets (MSDS). 

II. The Recipe

A. Describe the importance of a standardized recipe in the professional kitchen.

B. Identify the procedures for writing a standardized recipe.

C. Convert recipes using U.S. fluid and weight measures.

III. Flavoring Foods

A. Identify and describe

1. common herbs and spices used in a professional kitchen

2. common oils and vinegars used in a professional kitchen.

B. Demonstrate fundamental flavorings and seasoning applications. 

IV. Stocks, Soups, and Sauces

A.  Describe and define

1. stock and its importance in the professional kitchen.

2. Mise en Place, mirepoix, and sachet.

B. Explain the difference between brown stock and white stock.

C.  Identify and describe

1.  the dimensions for fine brunoise, brunoise, small dice, medium dice, large dice, fine julienne, julienne, and battonet.

2. the five leading sauces and their importance in the professional kitchen.

D.  Define roux and describe the three types of cooked roux.

E. Distinguish between the different types of soups.

V. Cooking Methods

A. Explain the effect heat has on food, and describe the methods of heat transfer.

B. Describe

1. dry heat cooking methods including roasting, baking, grilling, griddling, sautéing, and deep frying.

2. moist-heat cooking methods including poaching, boiling and steaming.

C.  Explain carry-over cooking and the importance of resting roasted meats. 

D.  Discuss the qualities of properly fried foods.

E.  Outline the elements of a standard breading station.

F.   Identify the ingredients and describe the process of making batters.

G.  Describe

1. the qualities and proper care of frying oils.

2. the types of fats used to sauté in a professional kitchen.

H.  Identify the qualities of foods that have been properly sautéed.

I.  Identify and describe

1. the twelve steps of yeast bread production.

2. quick bread production methods.

J.  Demonstrate the process of baking casseroles and custards.

K.  Explain the process of making a pastry crust.

VI. Meat, Poultry, Fish and Shellfish

A.  Describe the following features of meat and poultry, including

1. composition of muscle tissue.

2. USDA inspection stamps.

3. grades of beef and poultry.

4. connective tissue and its effect on finished products.

B.  Identify the eight primal cuts of beef.

C.  Explain the six classes of poultry and the species within each class.

D.  Distinguish between the light and dark meat of a chicken.

E.  Demonstrate the different methods of cooking light and dark meat of a chicken.

F.  Summarize the characteristics of

1. round and flat fish.

2. crustaceans and mollusks.

VII. Salad and Sandwich Preparation

A. Identify various types of salads and their appropriate dressings.

B. Explain the four parts of a salad.

C. Construct an emulsified vinaigrette. 

D. Describe the variety of breads, spreads, and fillings used in a professional kitchen.

E.  Explain the three parts of a sandwich.

VIII. Breakfast Cookery

A.  Identify USDA grades of eggs.

B.  Distinguish between various sizes of eggs.

C.  Demonstrate various methods used to prepare eggs and French omelets.

D.  Describe various breakfast meats, cereals and battered products prepared in a professional kitchen.

Content Outline and Competencies:

I. Hotel Industry and the Housekeeping Department

A. Analyze how the housekeeping department interrelates with hotel operations.

B. Identify and organize a housekeeping department’s responsibilities, including:

1. controlling expenses.

2. guestroom cleaning.

3. public areas and other types of cleaning.

4. ceiling, wall, furniture, and fixtures.

5. beds, linens, and uniforms.

6. carpets and floors.

II. Safety and Security

A. List and discuss the security and safety concerns of a hotel, especially as they apply to OSHA standards.

B. Discuss methods and procedures for addressing major industry security and safety concerns.

III. Front Office Overview

A. Demonstrate an understanding of the hotel industry and various hotel classifications.

B. Describe standard front office operations.

C. Discuss the major trends affecting the hospitality business.

IV. Property Management Systems

A. Articulate the role of the Central Reservation System.

B. Describe the functionality and roles of other hotel software. 

C. Explain current hotel front office forms and equipment.

V. The Guest Cycle

A. Describe the “guest cycle.”

B. Create a typical guest account from check-in to settlement.

C. Explain the night audit process and its relevance.

VI. Front Office and Hotel Financials

A. Express concepts of occupancy, average daily rate, and RevPAR.

B. Explain industry accounting calculations and benchmarks.

VII. Maintenance Department

A. Articulate a preventative maintenance program.

B. Discuss the importance of a preventative maintenance program.

C. List the steps to develop and the ongoing organizational factors of a preventative maintenance program.

VIII. Hotel Soft Skills

A. Explain the importance of good guest relations.

B. Demonstrate problem-solving skills  including teamwork, adaptability, initiative, and de-escalation techniques.

Content Outline and Competencies:

I. Entry Level Tasks


A. Illustrate proper food sanitation.


B. Perform basic knife skills.

C. Define and practice “mise en place” in the kitchen.


D. Demonstrate

1. cold food preparation.


2. entry-level hot food preparation.

II. Recording the Skills of the Practicum


A. Collect evidence of learning.

B. Maintain a log of hours worked.

C. Distinguish skills by assigned categories.

D. Enter the required number of photographs into the ACF Skills Gallery.

III. Professional Conduct and Workplace Skills


A. Develop interpersonal skills in a professional setting.


B. Display sensitivity to the diverse needs of other individuals.

C. Adhere to the policies and procedures of the practicum work site.

IV. Enrichment Events


A. Participate in practicum enrichment events.


B. Practice workplace skills at events.

Content Outline and Competencies:

I.  Categories and Skills

A. Identify the 10 skill categories in the Skills Gallery.

B.  Describe the needed skills in the Skills Gallery for specific on-the-job applications.

C.  Follow all American Culinary Federation (ACF) and Department of Labor procedures associated with an apprenticeship.

II. ACF Skills Gallery

A. Recall Skills Gallery orientation.

B. Navigate knowledge pages in the online ACF Skills Gallery Portfolio for research.

C. Complete the culinary basics section of the Skills Gallery.  

III. Apprenticeship Tasks

A. Distinguish skills by assigned categories.

B. Generate portfolio pictures.

C. Upload assigned skill pictures to the ACF Skills Gallery.

IV. Ledger of Hours

A. Maintain a log of hours worked.

B.  Verify hours worked with the Apprenticeship Coordinator.  

C. Upload assigned and completed hours to the ACF Skills Gallery. 

Content Outline and Competencies:

I. Management Theories and Styles

A. Discuss various management styles and identify situations or personality types best managed by each style. 

B. Compare, contrast, and evaluate different management philosophies.

C. Summarize leadership styles and analyze when each is most appropriate.

II. Problems, Conflicts, Obstacles, and Stress Issues

A. Identify potential problem areas in the management of people.

B. Identify the challenges and changing needs of human resource management.

C. Identify types of stress found in the workplace and analyze positive ways of dealing with them.

D. Assess and evaluate methods of conflict resolution and grievance procedures (union/non-union) when it comes to problem solving.

III. Interpersonal Relations, Counseling, and Communication

A. Explain how positive employee relations meet the needs of a new workforce.

B. Describe process of management through effective communication skills and interpersonal relationships.

IV. Compensation, Benefits, Systems, Motivation, Goals, Planning, and Delegating

A. Separate the factors satisfying an employee from those factors that are motivating.

B. Analyze and explain the process of identifying individual motivators.

C. Describe management’s goals and employees’ goals and how to bring them into close harmony to maximize productivity.

D. Explore different compensation options and planning in the hospitality industry.

E. Explain the purpose of a mission and vision statement and how they are used in organizational management.

F. Explain the importance of time management and give examples to include other organizational management techniques that improve labor cost effectiveness.

G. Demonstrate the skill of delegating authority.

H. Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.

I. Describe the supervisor’s role in decision-making, problem solving, and delegation of duties.

V. The Employment Process

A. Describe measurements used in performing appraisal systems and identify common appraisal errors.

B. Compare and contrast different discipline, counseling, and exiting policies.

C. Evaluate human resources training, development, and evaluation processes.

D. Describe the process of hiring, training, disciplining and/or firing an employee based on human resource issues, as well as state and federal laws that affect these processes.

Content Outline and Competencies:

I. Equipment Use

A. Utilize the mandolin, ricer, mortar and pestle, and pasta machines.

B. Describe the appropriate use of various utensils, pots, and pans.

C. Employ safe practices for using slicers, grinders, combi-ovens, food processors, stand mixers, alto shams, and smokers.

II. The Recipe

A. Explain the importance of a standardized recipe in the professional kitchen.

B. Demonstrate the procedures for writing a standardized recipe.

C. Describe the difference between As Purchased (AP) and Edible Portions (EP).

D. Identify units of Imperial and Metric fluid and weight measure and convert recipes using these units of measure.

III. Cooking Methods

A. Describe and demonstrate wet heat methods of cooking including boiling, steaming, poaching, simmering, and shallow poaching.

1. Model proper use of a cussion.

2. Apply en papillote cooking.

B. Describe and demonstrate dry heat methods of cooking including sauteing, roasting, grilling, broiling, and smoking.

C. Describe and demonstrate combined methods of cooking including braising and stewing.

1. Describe the pilaf method of cooking starches.

2. Differentiate the similarities and differences between braising and stewing.

D. Identify food items appropriate for the various cooking methods.

IV. Stocks, Soups, and Sauces

A. Describe and define stock and its importance in the professional kitchen.

B. Identify and produce white stock, brown stock, fish stock, fumet, court bullion, and vegetable stock.

C. Identify and produce a variety of secondary sauces and describe their importance in the professional kitchen.

D. Describe and produce clear soups including consommé and list the ingredients needed to make a clearmeat.

E. Describe and produce thick soups including bisques and chowders.

F. Describe specialty and national soups.

G. Identify and utilize appropriate garnishes for each type of soup.

V. Market Forms of Meat, Poultry, and Seafood

A. Identify and describe the USDA grades for beef, pork, veal, lamb and poultry.

B. Demonstrate fabrication of poultry

C. Demonstrate round and flat fish fabrication.

D. List the types of crabs used in a professional kitchen.

E. Identify the types and parts of a lobster.

F. Identify the types of mollusks and cephalopods used in a professional kitchen.

G. Describe the different size designations of shrimp.

H. Describe and utilize appropriate storage techniques for proteins.

VI. Salads, Sandwiches, Knife Skills, and Presentation Techniques

A. Identify various types of salads and their appropriate dressings.

B. Describe the variety of breads, spreads and fillings used to prepare hot and cold sandwiches in a professional kitchen.

C. Identify the four parts of a salad.

D. Identify and describe the dimensions for oblique cut, tourne, paysanne, and fluting.

E. Apply intermediate plating and presentation techniques.

VII. Breakfast Cookery

A. Identify and describe the various food items and beverages suitable for breakfast service.

B. Produce food items appropriate for a limited service breakfast buffet.

C. Demonstrate proficiency in omelet production.

Content Outline and Competencies:

I. Menu Planning and Purchasing

A. Identify resources available from distributors to aid in menu design and purchasing.

B. Use professional resources to assist in menu planning and purchasing.

II. Layout and Design

A. Construct a menu using basic menu principles. 

B. Apply menu engineering to modify an existing menu.

C. Calculate food cost percentages and contribution margins of individual menu items and discuss how purchasing decisions can influence these calculations.

III. Menu Descriptions

A. Distinguish different types of operations, including quick-service, family-focused, and upscale dining.

B. Write menu descriptions for different types of operations, including quick-service, family-focused, and upscale dining.

IV. Food, Labor, and Equipment Utilization 

A. Calculate food and labor cost percentages beginning with the raw ingredients for both edible portion and purchased quantities.

B. Calculate yields for different types of products and incorporate these into purchasing decisions and menu development.

C. Describe the necessary equipment and operation layouts appropriate for different menus. 

V. Government Regulations

A. Classify different grades of a variety of food groups.

B. Develop specifications which create value for an operation applicable to various food groups, including:

   1. meat

2. fruits and vegetables

3. fish and seafood

4. dairy products

5. cereals and legumes

VI. Procurement

A. Create standard operating procedures for receiving product in different types and sizes of hospitality operations. 

B. Design ideal storerooms based on standard purchasing protocols and optimal product-handling procedures. 

C. Discuss how requisitioning and issuing is conducted in different types of operations.

VII. Purchasing and Inventory Control Systems

A. Design ideal purchasing and inventory controls for meats, seafood, fruits, vegetables, dairy, poultry, dry goods, and chemicals and demonstrate how variance impacts an operation's profitability.

B. Apply purchasing standards for different types of hospitality operations and different hospitality products. 

Content Outline and Competencies:

I. Management Behaviors 

A. Demonstrate how scheduling and labor costs impact an operation's profit and loss statement (P & L).

B. Develop menus and recipes that have a positive impact on an operation's P & L.

C. Cost and price recipes and menus.

D. Create an interactive labor schedule with costs.

II. Cost, Volume, and Profit (CVP) 

A. Demonstrate how CVP relationships impact a P & L.

B. Discuss CVP relative to hospitality operations.

C. Create interactive calculations within a P & L. 

III. Purchasing, Receiving and Storage 

A. Discuss how purchasing decisions impact an operation's P & L.

B. Demonstrate how purchasing, receiving, and storage decisions impact an operation's P&L.

IV. Food, Labor, and Beverage Costs 

A. Calculate food, labor, and beverage costs expressed in both raw numbers and percentages. 

B. Calculate and discuss fixed and variable cost in both raw numbers and percentages.

C. Explain the importance and meaning of both raw numbers and percentages for food, labor, and beverage costs. 

V. Financial Statements by Department

A. Analyze financial statements comprehensively and by department. 

B. Discuss how departmental schedules integrate with an operation's income statement.

VI. Sales Forecasts 

A. Develop a sales forecast and calculate how changes in sales impact revenue, cost, and profit comprehensively and by department. 

B. Discuss how an operation develops reliable sales forecasts.

VII. Professional Behavior

A. Identify legal and ethical issues related to cost controls. 

B. Present information in a manner that is useful to stakeholders.

Content Outline and Competencies:

I. Regulations and Safety

A. Correctly utilize food safety terminology used by vendors and compliance agencies regarding value-added production practices.

B. Discuss the relevant rules, regulations, and guidelines governing value-added products.

C. List licensing and certification requirements for particular products for the home kitchen and for retail food sales.

II. Overview of General Steps to Food Processing Safety

A. List factors affecting the growth and survival of microbes.

B. Explain how food preservation methods stop microbial growth.

C. Detail safe food handling practices to follow when preserving food, including:

1. Production using ingredients from safe sources

2. Personal Hygiene

3.Time and Temperature Control

4.Receiving and Storing Food

5. Preparing and Presenting Food

6. Cleaning and Sanitizing

D. Correctly utilize food safety terminology used by vendors and compliance agencies regarding value added production practices.

E. Discuss the relevant rules, regulations, and governing guidelines.

F. List licensing and certification requirements for retail food sales from the home kitchen. 

III. Acidified foods (AF) or low-acid canned foods (LACF)

A. List products requiring processing as LACF.

B. Explain the importance of preventing the growth of Clostridium Botulinum in canned foods.

C. Complete the training for Better Process Control School (BPCS).

D. Demonstrate canning methods for high acid and acidified foods.

1. Water bath

2. Pressure canning

E. Demonstrate the process of preparing high acid and acidified foods products for market, including

1. Labeling

2. Packaging

3. Storage

IV. Fermented and Pickled Foods

A. Outline the history of pickled and fermented food.

B. Describe the differences between pickled and fermented foods.

C. Describe the preparation of foods for pickling, including the importance of

1. Acid

2.Temperature

3. Salt

4. Spices

D. Demonstrate the process of pickling selected products.

E. Discuss the process of monitoring, canning, labeling and storing fermented products.

V. Jams, Jellies, Preserves, Conserves

A. Describe how these products differ in gel consistency, ingredients, and how the fruit is prepared.

B. Identify ingredients and their roles in making these products.

C. List the types of equipment needed.

D. Demonstrate preparation techniques.

E. Explain the importance of proper heat processing.

F. Demonstrate jarring techniques for market including

1. Labeling

2. Packaging

3. Storage

VI. Baked Goods

A. Define what is classified as a baked good.

B. Discuss planning and preparation for baking products.

C. Explain requirements and regulations regarding food safety for baked goods.

D. Demonstrate the process of preparing select baked products for market, including

1. Labeling

2. Packaging

3. Storage

VII. Cheese

A. Outline the history of cheese making.

B. Define various types of cheese.

C. Discuss the importance of milk composition and microbiology.

D. Describe various bacterial cultures.

E. List the materials used for cheese making.

F. Demonstrate general Cheese Processing Steps:

1. Standardize Milk

2. Pasteurize/Heat Treat Milk

3. Cool Milk

4. Inoculate with Starter & Non-Starter Bacteria and Ripen

5. Add Rennet and Form Curd

6. Cut Curd and Heat

7. Drain Whey

8. Curd

9. Dry Salt or Brine

10. Form Cheese into Blocks

G. Demonstrate good sanitation practices.

H. Explain how to store, age, and package cheese.

I. Demonstrate the process of preparing select cheese products for market, including

1. Labeling

2. Packaging

3. Storage

VIII. Jerky

A. Define jerky.

B. Outline the history of jerky.

C. Describe the planning and preparation of jerky.

D. Discuss food safety issues when preparing jerky.

E. Outline the regulations governing jerky production, including the requirement for USDA certification for the kitchen.

F. Discuss preservation processes, including chemicals, salt, and/or smoking.

G. Explain the drying process.

H. Demonstrate the process of preparing select jerky products for market, including

1. Labeling

2. Packaging

IX. Soap

A. Describe how traditional soaps and synthetic detergents different.

B. Describe the ingredients for making soaps.

C. Explain what ingredients cause the soaps’ cleaning action.

D. Discuss differences in soap depending on how it’s intended to be used.

E. Explain label requirements for soaps.

F. Demonstrate and discuss preparation of selected true soaps such as hot process soap, cold process soap, detergent-free melt and pour soap and liquid soap made via saponification.

G. Demonstrate how to package and label the soap product for the market.

X. Infusions, Decoctions, Tinctures & Tonics

A. Outline regulatory role of the FDA and the DSHEA (The Dietary Supplement Health and Education Act of 1994) and its requirement for Good Manufacturing Practices (GMPs).

B. Summarize state regulations regarding production and sale of herbal products.

C. Describe the definitions of infusions, decoctions, tinctures and tonics.

D. Using select fresh herbs, demonstrate the processes of

1. Extraction

2. Infusion

3. Decoction

4. Tincture

5. Maceration

E. Demonstrate bottling and labeling these products for market.

Content Outline and Competencies:

I. Employment Search

A. Describe employment goals and job skills.

B. Identify appropriate businesses to match goals and skills.

C. Apply for a position in an approved training program.

1. Create a cover letter and/or email and resume.

2. Submit a job application.

D. Interview for a position

1. Discuss a variety of potential job interview questions.

2. Describe job interview skills including appropriate dress and body language.

3.  Interview for and be offered employment.

II. Goals and Objectives

A. Create goals and objectives for an internship.

B. Review goals frequently and update as needed.

C. Maintain a professional image in appearance and attitude.

D. Schedule and meet with the supervisor to discuss progress.

III. Professional Conduct and Workplace Skills

A. Exhibit punctuality, initiative, courtesy and loyalty in the workplace.

B. Demonstrate the ability to work effectively with others.

C. Adapt to the work environment as it evolves.

D. Follow written and oral instructions.

E. Manage time and other resources effectively.

F. Follow employee rules, regulations and policies.

G. Apply effective work ethics appropriate to a business environment.

IV. Recordkeeping and Documentation

A. Record hours worked on a weekly basis.

B. Document comments for review. and demonstrate continued focus on goals.

V. Evaluation

A. List and describe consistencies and differences between learned competencies and workplace practices.

B. Apply program learning outcomes to a work situation.

C. Review employer evaluation at midterm and end of semester.

VI. Operation's Mission Statement, Goals, and Objectives.

A. List the common elements of a mission statement.

B. Explain and provide examples of the goals and objectives.

Content Outline and Competencies:

I. Bakeshop Production Basic Principles

A. Describe basic safety and sanitation principles.

B. Discuss and demonstrate best practices in industry sustainability standards.

C. Explain the use of the baker's scale and implement proper scaling procedures.

D. Summarize the basic history of the baking and pastry profession.

E. List and define bake shop equipment and its uses.

F. Describe the steps of

1. the baking process.

2. yeast bread production.

G. Distinguish the functions of sugar, fats, flour, dairy products, and eggs. 

II. Culinary Math Procedures

A. Perform recipe conversions.

B. Calculate basic ingredient costing and baker's percentages.

C. Diagnose ingredient equivalencies.

III. Lean, Rich, and Laminated Dough Preparation

A. Demonstrate standard mixing methods for yeast bread.

B. Apply gluten development procedures, including

1. performing the  windowpane test for gluten development.

2. explaining the ingredients that shorten gluten strands during development.

C. Execute classic mixing methods.

D. Distinguish different types of laminated doughs.

E. Execute the steps of yeast bread production.

F. Implement the steps of yeast dough lamination.

G. Perform dough baking procedures.

H. Employ final garnishing and finishing techniques.

IV. Quick Breads, Cake, and Icing Preparations

A. Analyze and execute the three classic mixing methods for quick breads.

B. Discuss the objectives of quick bread preparation from scratch in terms of taste, texture, appearance, and their respective mixing methods.

C. Prepare a variety of quick and breakfast breads.

D. Define the two broad families of classic cake production methods.

E. Describe and differentiate the five classic mixing methods for cakes.

F. Differentiate various types of icings used for cake production.

G. Execute a meringue-style buttercream and other icings.

H. Assemble and decorate various cakes.

V. Liner Dough Preparation

A. Describe liner dough characteristics as they relate to the function of ingredients.

B. Distinguish the four types of classic liner doughs.

C. Prepare appropriate liner doughs.

D. Construct single and double-crust production.

E. Produce graham cracker and short dough crusts.

F. Differentiate the assembly and baking methods for various types of pies.

G. Prepare a variety of pie shells.

VI. Fruit Fillings, Custards, and Enhanced Creams

A. Describe and differentiate the characteristics of fruit fillings, custards, creams, and puddings.

B. Demonstrate the use of sheet and powdered gelatin.

C. Prepare stirred, baked, and enhanced cream preparations.

D. Implement classic preparation techniques for fruit pie fillings.

VII. Cookies and Pate a Choux

A. Describe cookie characteristics based on various ingredients.

B. Differentiate the classic mixing methods for cookies.

C. Explain how portioning and makeup methods affect the finished texture and appearance of cookies.

D. Illustrate how the panning, baking, and cooling techniques affect the finished texture and appearance of cookies.

E. Prepare a variety of cookies.

F. Describe pate a choux characteristic.

G. Prepare and assemble a variety of pate a choux pastry.

VIII. Professional Behavior

A. Demonstrate a positive attitude towards co-workers and tasks.

B. Apply industry standards and techniques across a variety of assignments.

C. Promote a team-based environment and cooperative culture.

D. Contribute to and enhance the quality of classroom discussions.

Content Outline and Competencies:

I.  Beginning Level Tasks

A. Describe and apply proper food sanitation.

B. Perform beginning-level Knife skills.

C. Practice mise en place in the kitchen.

D. Demonstrate the proper preparation of:

1. cold food

2. beginning level hot food preparation.

II. Recording Skills of Practicum

A. Collect evidence of learning.

B. Maintain a log of hours worked.

C. Distinguish skills by assigned categories.

D. Enter appropriate number of photographs into the ACF Skills Gallery.

III. Professional Conduct and Workplace Skills

A. Develop interpersonal skills in a professional setting.

B. Display sensitivity to the diverse needs of other individuals.

C. Adhere to the policies and procedures of the practicum work site.

IV. Enrichment Events

A. Participate in practicum enrichment events.

B. Practice workplace skills at events. 

Content Outline and Competencies:

I.  Categories and Skills

A. Apply the 10 skill categories in the Skills Gallery.

B.  Describe the needed skills in the Skills Gallery for specific on-the-job applications.

C.  Follow all American Culinary Federation (ACF) and Department of Labor procedures associated with an apprenticeship.

II. ACF Skills Gallery

A. Recall Skills Gallery orientation.

B. Navigate knowledge pages in the online ACF Skills Gallery Portfolio for research.

C. Complete certification quizzes after respective sections are finished.  

III. Apprenticeship Tasks

A. Distinguish skills by assigned categories.

B. Generate portfolio pictures.

C. Upload assigned skill pictures to the ACF Skills Gallery.

IV. Ledger of Hours

A. Maintain a log of hours worked.

B.  Verify hours worked with the Apprenticeship Coordinator.  

C. Upload assigned and completed hours to the ACF Skills Gallery.

Content Outline and Competencies:

I.  Intermediate Level Tasks

A. Describe and apply proper food sanitation.

B. Perform intermediate-level knife skills.

C. Practice mise en place in the kitchen.

D. Demonstrate the proper preparation of

1. cold food.

2. intermediate level hot food preparation.

II. Recording Skills of Practicum

A. Collect evidence of learning.

B. Maintain a log of hours worked.

C. Distinguish skills by assigned categories.

D. Enter the appropriate number of photographs into the ACF Skills Gallery.

III. Professional Conduct and Workplace Skills

A. Develop interpersonal skills in a professional setting.

B. Display sensitivity to the diverse needs of other individuals.

C. Adhere to the policies and procedures of the practicum work site.

IV. Enrichment Events

A. Participate in practicum enrichment events.

B. Practice workplace skills at events.

Content Outline and Competencies:

I.  Categories and Skills

A. Identify the 10 skill categories in the Skills Gallery.

B.  Describe the needed skills in the Skills Gallery for specific on-the-job applications.

C.  Follow all American Culinary Federation (ACF) and Department of Labor procedures associated with an apprenticeship.

II. ACF Skills Gallery

A. Review Skills Gallery orientation.

B. Navigate knowledge pages in the online ACF Skills Gallery Portfolio for research.

C. Complete certification quizzes after respective sections are finished.  

III. Apprenticeship Tasks

A. Distinguish skills by assigned categories.

B. Generate portfolio pictures.

C. Upload assigned skill pictures to the ACF Skills Gallery.

IV. Ledger of Hours

A. Maintain a log of hours worked.

B.  Verify hours worked with the Apprenticeship Coordinator.  

C. Upload assigned and completed hours to the ACF Skills Gallery.

Content Outline and Competencies:

I. Fundamentals of Garde Manger

A. Demonstrate basic forcemeat production.

B. Execute the process of curing meats.

C. Apply brining methods to proteins.

D. Create a variety of sausages.

II. Canapes, Sandwiches and Hors d’oeuvres

A. Research, define, and execute elements of each category.

B. Apply standard and advanced techniques.

C. Begin construction of platter and buffet presentations.

III. Cold Food Display

A. Construct advanced platter and plated presentations.

B. Execute buffet set up and design.

C. Apply the following enhancement techniques.

1. aspic and gelatin glazing.

2. vegetable and protein slicing for presentation.

3. complex seasoning and flavor development.

IV. Protein Fabrication

A. Fabricate specific cuts to increase utilization and production.

B. Apply vegetable and protein preservation techniques.

C. Utilize various cooking methods.

D. Develop sauce and flavor components.

E. Execute marination of proteins.

V. Prepare and Present Salads

A. Define the elements of a salad.

B. Identify lettuces and salad bases.

C. Produce various dressings and cold sauces.

D. Create relishes and chutneys.

VI. Cheeses

      A.  Identify different cheese varieties, styles, and flavor profiles.

B. Inoculate dairy products with cheese cultures.

C. Demonstrate the use of cheese and cheese accompaniments.

VII. Professional Behavior

      A. Demonstrate a positive attitude towards co-workers and tasks.

      B. Apply industry standards and techniques across a variety of assignments.

     C. Promote a team-based environment and cooperative culture.

     D. Contribute to and enhance the quality of classroom discussions.

VIII. Sanitation and Sustainability

A. Exhibit cleanliness and industry-standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Indigenous Ingredients

A. Demonstrate knowledge of different regional ingredients.

B. Distinguish unique characteristics of different regional ingredients.

II. Regional Culinary Dishes

A. Prepare regional dishes.

B. Prepare indigenous ingredients.

C. Maintain food integrity throughout the cooking process.

D. Demonstrate intermediate cooking methods in complex dishes.

III. Service Styles

A. Map out production needs.

B. Exhibit different service styles, including the following

1. family.

2. buffet.

3. a la cart.

IV. Professional Behavior

     A. Demonstrate a positive attitude towards co-workers and tasks.

     B. Apply industry standards and techniques across a variety of assignments.

     C. Promote a team-based environment and cooperative culture.

     D. Contribute to and enhance the quality of classroom discussions.

V. Sanitation and Sustainability

     A. Exhibit cleanliness and industry-standard sanitation.

     B. Execute handling of product in a sanitary manner.

     C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Exceptional Guest Experiences 

A. Develop service standards that lead to an exceptional guest experience. 

B. Describe the mechanics of proper table service as it pertains to American, English, Russian, French, buffet, bar, counter-, and off-premise service.

C. Identify and discuss the presentation and service of alcoholic and non-alcoholic beverages, including coffee and tea.

D. Identify equipment and glassware used for food and beverage preparation and service.

II. Guest Communication 

A. Explain the importance of communication between the front- and back-of-the-house employees.

B. Write professional texts, emails, and reports. 

C. Demonstrate strong oral communication skills relative to staff, board, and client meetings.

D. Discuss the importance of developing relationships across all levels of the organization.

E. Prepare for and practice having difficult conversations with employees, peers, supervisors, and guests.  

III. Human Resources

A. Describe the various functions of dining and bar service personnel.

B. Develop and deliver a training plan for different service and bar positions. 

C. Participate in training conducted by peers. 

D. Develop sales techniques to increase the guest experience and operational profit.

IV. Technology and the Guest Experience

A. Explain the importance of using proper automated procedures from guest ordering to back-office processing. 

B. Research the necessary technology to manage in-house, delivery, pickup, and web-based service of food and beverage. 

C. Discuss the future of technology with regards to dining and beverage service.

V. Training in Prevention services (TIPs) Certification

A. Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages, including the effects of the Dram Shop Act on hospitality operations that serve alcohol.

B. Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests.

VI. Beer, Wine, and Spirits 

A. Discuss and explain the basic production process for distillation and fermentation.

B. Recommend service techniques to improve the guest beverage consumption experience.

C. Identify ideal storage conditions for different beverages.

VII. Beverage Sensory Training 

A. Distinguish wines by grape, country, growing region, and production process.

B. Design a training program for staff to improve knowledge of wine, beer, and spirit flavors.

VIII. Food, Beverage, and Profitability

A. Analyze and evaluate the relationship among food, beverages, menu planning, the guest experience, and profitability. 

B. Describe how changes to food and beverage service will impact the guest experience and profitability.

IX. Professionalism

A. Promote diversity, equity, and inclusion within the hospitality industry. 

B. Maintain work in a timely manner. 

C. Interact with peers, guests, and supervisors in a constructive manner. 

Content Outline and Competencies:

I. Food Critique

A. Critique the representation of food dishes depicted. 

B. Assess and defend opinions of the food verbally and in writing.

C. Analyze the changes to the traditional culinary processes. 

II. Food Stories

A. Describe the role of foods in the various films and television shows presented.

B. Examine the significance of the foods and cooking methods displayed in the films and culinary history.  

III.  The Influence of Chefs

A. Demonstrate knowledge of the role of food and the chef at various points in culinary history.

B. Articulate knowledge of food cooking traditions and techniques in various parts of the world.

IV. Portrayal of the Hospitality Industry

A. Examine the portrayal of the chef and kitchen as presented in film and television.

B. Discuss the impact on employees of the hospitality industry that occurs due to the misrepresentation of various aspects in film and television. 

C. Analyze problems presented in the films and television shows and how they accurately depict the culinary industry. 

V. Chef-Inspired Cooking

A.  Recreate the cooking styles of well-known chefs throughout history.

B.  Reproduce the cuisine from significant restaurants.

C. Discuss the influence of well-known chefs and significant restaurants on the modern chef. 

VI. Application of Cooking Skills

A. Apply previously learned basic culinary techniques.

B. Demonstrate production of intermediate cooking methods as they are applied to more complex dishes presented. 

C. Compose plate presentations that elevate the cuisine created. 

VII. Sanitation and Sustainability

     A. Exhibit cleanliness and industry-standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected

Content Outline and Competencies:

I. Advanced Food Production Techniques

A. Discuss advanced cooking in the professional kitchen.

B. Describe mise en place and its enhancement of productivity.

C. Practice modern cooking techniques and methods.

II. Tools and Ingredients

A. Identify professional kitchen equipment.

B. Describe the use of various global ingredients.

C. Utilize advanced skills with various professional equipment.

D. Apply global ingredients appropriately in recipes.

III. Stocks, Sauces, and Soups

A. Articulate the stock production and use of stocks, sauces, and soups. 

B. Create various global soups from various regions of the world.

C. Prepare sauces from the mother sauces to secondary sauces, as well as reductions, and modern adaptations.

IV.  Meats, Poultry, Fish, and Seafood

A. Articulate the safe storage and handling of various proteins.

B. Illustrate advanced fabrication of proteins.

C. Prepare various types of proteins.

D. Determine proper cooking methods for proteins.

E. Demonstrate the utilization of various proteins in global cuisine. 

V.  Vegetables, Potatoes, Grains, Legumes, Pastas, and Dumplings

A. Identify various types of vegetables, potatoes, grains, legumes, pasta, and dumplings.

B. Demonstrate knowledge of advanced knife skills.

C. Prepare various types of vegetables and starches.

D. Determine proper cooking methods for vegetables and starches.

E. Produce various global vegetable and starch dishes.

VI.  International Cuisine

A. Interpret various international recipes.

B. Articulate the use of international ingredients.

C. Prepare various types of dishes from around the world.

D. Discuss the impact of global culinary trends on menus.

E. Relate vegetables and starches to the appropriate proteins utilized in global cuisine. 

VII.  Food History

A. Identify how historical events impacted culinary history.  

B. Illustrate ways that human exploration and conquest influenced modern cuisine.

C. Discuss how recent history is changing the culinary landscape.  

VIII. Sanitation and Sustainability

A. Exhibit cleanliness and industry-standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Safe and Secure Accommodations for Guests

A. Articulate the elements of a risk management program.

B. Discuss appropriate insurance coverage for lodging operations and claims management.

C. Explain the importance of an ongoing safety committee.

D. Identify Occupational Safety and Health Administration (OSHA) regulations important to hospitality managers and personnel.

II. Hospitality Safety, Security and Risk Management Programs

A. Describe the importance of a law-enforcement liaison.

B. Discuss the importance of security training for all departments.

C. Analyze the various methods of security staffing.

D. Identify the functions of a wide variety of security equipment.

E. Explain the importance of physical security systems, surveillance systems, communication systems, alarm systems, and guestroom security equipment.

III. Security Procedures that Deal with Guest Protection and Internal Controls

A. Describe security procedures on a department-by-department basis.

B. Discuss the procedures placed on handling guests and special events.

C. Create an emergency management program.

D. Develop a plan to work effectively with the media in the event of an emergency situation.

IV. Accurate Report Writing and Recordkeeping

A. List what security and safety reports must be taken and when.

B. Explain the value of accurate and timely reporting.

C. Summarize the advantages of documentation.

D. Discuss the importance of computer security, an internal audit program, and protecting the accounting function.

V. Hospitality Law, the Legal Process, and Court and Legal Systems

A. Trace the development of hospitality law.

B. Identify the principles of hospitality law.

C. Discuss the attributes of law and explain how to read a case.

D. Identify pertinent legal terms.

E. Summarize the elements of a legal proof.

VI. Hospitality Contract Law Concepts

A. Identify the elements of a contract.

B. Explain the legal ramifications of breach of contract.

C. Illustrate various contract situations including room, catering, and convention contracts.

VII. Legal Relationships with Guests and Patrons, and the Elements of Negligence

A. Define the principles and elements of negligence.

B. Explain the duties owed to various agents including invitees, licensees, and trespassers.

C. Discuss negligence doctrines which generally favor the defendant.

D. Explain assumption of risk, contributory negligence, and comparative negligence.

E. Identify duties owed guests in rooms, restaurants, dining rooms, and other places.

F. Classify special duties, including fire injuries, security, and medical care.

G. Cite examples of events that terminate the guest/innkeeper relationship.

H. Differentiate the landlord/tenant relationship from the guest/innkeeper relationship.

VIII. Liability and the Sale of Food and Alcohol

A. Explain the innkeeper's responsibility to provide merchantable food.

B. Identify the effect of alcoholic beverages on the hospitality industry with respect to

1. sales to underage patrons.

2. sales to people who are visibly intoxicated.

3.  recognizing intoxication.

4. the alcohol vendor’s liability under common law and the Dram Shop Act.

5. liquor liability insurance.

6. alcohol sales in hotel guest rooms.

C. Discuss strategies to avoid liability.

IX. Rights of Innkeepers and Guests

A. Discuss the right to exclude non-guests and when a guest can be refused lodging.

B. Explain the right to select or change accommodations for a guest.

C. Discuss the procedures for evicting a guest and how to refuse a diner.

D. Express the statutory protections for the innkeeper.

E. Explain the basic rights of guests.

F. Identify rights concerning rates and fees.

G. Summarize employment provisions of the Fair Labor Standards Act (FLSA) including:

1. minimum wage and overtime pay.

2. time worked.

3. equal pay for equal work.

4. restrictions on child labor.

5. violations of the FLSA.

H. Identify various concerns related to illegal job discrimination, including:

1. Title VII of the Civil Rights Act of 1964.

2. filing a complaint and remedies.

3. defense of bona fide occupational qualification as a business necessity.

4. sexual harassment.

5. retaliatory discharge.

I. Describe the importance of the Civil Rights Act of 1991.

J. Articulate the application of the Americans with Disabilities Act and the Family Medical Leave Act.

K. Explain mandatory verification of employment status.

Content Outline and Competencies:

I. Bakeshop Skills and Techniques

A.  Demonstrate fundamental baking skills.

1. Identify the common baking ingredients of baked products.

2. Describe the functions of basic baking ingredients.

3. Define the basic mixing methods for baked products.

4. List and describe the various equipment used for producing baked goods.

5. Categorize baking and pastry products.

B. Demonstrate essential skills of advanced baking.

1. Utilize the correct mixing method for various type of baking and pastry products.

2. Prepare yeast doughs using sponge, straight dough, laminated, and modified straight dough mixing methods.

3. Create quick bread, cake, cookie, custards, and creams utilizing the correct mixing methods.

4. Scale and bake all yeasted, quick breads, cakes, tarts, cookies, custards, creams, and other pastry products.

5. Produce cooked fillings, glazes and toppings using the correct mixing and cooking techniques.

6. Assemble and finish and garnish breads, quick breads, cakes, tarts, cookies, custards, and creams, and plated desserts.

C. Articulate the techniques for the modification and creation of baked goods for special needs diets.

II. Specialty yeast Products

A. Describe and demonstrate the process for preparing

1. lean yeast breads.

2. enriched yeast breads.

       B. Create a variety of Viennoiserie.

III. Entremets and Petit Gâteaux

     A. Distinguish the application of fondants, toppings, creams, glazes, and fillings in the creation of entremets and petit gateux.

B. Construct layers for entremets and petit gâteaux.

C. Demonstrate proper construction of entremet and petit gâteaux assembly.

D. Produce and apply glaze to an entremet.

IV. Specialty Pastries

A. Describe and demonstrate the process for preparing tarts and tartlets.

B. Produce puff pastry products.

C. Prepare Pate a Choux products.

V. Petits Fours

A. Identify and distinguish various styles of petits fours.

B. Create various styles of petits fours.

VI. Chilled, Frozen, and Plated Desserts

A. Describe and demonstrate the process for producing

1. chilled desserts.

2. churned/still frozen desserts.

      B. Prepare restaurant style plated desserts.

VII. Professional Behavior

     A. Demonstrate a positive attitude towards co-workers and tasks.

     B. Apply industry standards and techniques across a variety of assignments.

     C. Promote a team-based environment and cooperative culture.

     D. Contribute to and enhance the quality of classroom discussions.

VIII. Sanitation and Sustainability

     A. Exhibit cleanliness and industry-standard sanitation.

     B. Execute handling of product in a sanitary manner.

     C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Confectionary Ingredients and Equipment

A. Define the chocolate making process.

B. Identify various chocolate products and their uses.

C. Describe the sugar making process.

D. Differentiate various sugars and their applications.

E. Demonstrate safe confectionery equipment usage.

II. Chocolate

A. Utilize the correct preparation techniques for

1. tempering couverture chocolate. 

2. fillings and ganache for bonbons, and truffles. 

3. chocolate truffles using various techniques for shaping and finishing, including the piped, rolled, filled, and slab techniques. 

4. molded chocolates and the use of colored cocoa butter to enhance appearance.

B. Select a venue-appropriate presentation of truffles and bonbon products to enhance their appeal.

C. Create chocolate decorations and garnishes using tempered chocolate.

D. Make cocoa butter transfer sheets.

E. Utilize chocolate modeling dough to create decorative items. 

III. Candies and Confections

A. Demonstrate the process for cooking sugar syrups for confectionary use.

B. Prepare a variety of candy and confection products, including:

1. Non-Crystalline

2. crystalline

3. Aerated

4. Nut Based

5. Jellied

C. Articulate the effects of humidity on confectionary products, and describe best packaging, storage, and preservation methods.

IV. Principles of Centerpiece Production 

A. Discuss the history and purpose of centerpieces. 

B. Apply best practices in the creation of centerpieces.

C. Define and explain the use of specialty equipment used in the production of centerpieces & room amenities. 

D. Demonstrate a variety of techniques used to preserve specific centerpieces. 

E. Utilize an objective assessment tool to evaluate and self-assess centerpiece work. 

V. Pastillage 

A. Describe and demonstrate the process for making pastillage. 

B. Create a pastillage showpiece pieces using various techniques for shaping.

C. Apply color to pastillage showpieces and use painting and spraying techniques.

D. Prepare royal icing for decoration.

VI. Sugar and Isomalt

A. Describe and demonstrate the process for preparing sugar syrup or isomalt syrup fur use in the creation of decorative pieces. 

B. Define best practice for the selection of colorants used in coloring syrups.

C. Color syrups to the correct shade. 

D. Utilize various techniques for shaping sugar into decorative elements for showpieces and garnishes, including:

1. casting

2. pulling

3. blowing

4. bubbling

VII. Professionalism 

A. Demonstrate a positive attitude towards co-workers and tasks.

B. Apply industry standards and techniques across a variety of assignments.

C. Promote a team-based environment and cooperative culture.

D. Contribute to and enhance the quality of classroom discussions.

VIII. Sanitation and Sustainability

A. Exhibit cleanliness and industry-standard sanitation.

B. Execute the handling of products and equipment in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Different types of Catering Operations
   A. List and describe various types of catering operations, including:
      1. Hotel banqueting
      2. On premise catering
      3. Off premise catering
      4. Accommodator catering
      5. Convention catering
      6. Miscellaneous, i.e. Kosher catering
   B. Compare and contrast the supervision, profitability, training
requirements, and preparation for each of the preceding catering
operations
   C. Explain the differences and similarities of catering with other
forms of food service

II. Marketing Plans and different types of Budgets.
   A. Describe the business market
   B. Describe the social market
   C. Describe the convention market and how to develop leads
   D. Explain how to create a market plan
   E. Explain how to prepare an event budget

III. Catering Sales
   A. Describe how product knowledge will enhance sales
   B. Discuss sources of business and the impact on sales volume
      1. Business leads
      2. Social leads
      3. Self generated inquiries
      4. Telephone solicitation

IV. Customer Communications
   A. Describe negotiating a contract
   B. Discuss listening skills
   C. Discuss special requirements for a function

V. Types of Catered Events
   A. Describe various types of social events
   B. Describe various types of business events
   C. Describe convention catering

VI. Food Production
   A. Discuss menu planning and its impact on production
   B. Develop menu pricing for various events
   C. Describe food transportation and the importance of timing
   D. Discuss special equipment needed

VII. Catering Labor
   A. Discuss staffing requirements
   B. Describe various sources of workers
   C. Describe how to implement training for all personnel
   D. Discuss compensation plans and options

VIII. Types of Beverage
   A. Describe alcoholic products
   B. Discuss non-alcoholic products
   C. Monitor licensing requirements and dram shop liability
   D. Describe beverage pricing
   E. Describe special beverage equipment used in catering functions

IX. Contracts
   A. Describe and list types of contracts
   B. Explain liability and how to select an insurance provider

X. Additional Client Services
   A. Describe room set-up options
   B. Discuss audiovisual equipment
   C. Discuss entertainment and entertainment contracts
   D. Describe lighting options
   E. Identify convention services available, including:
      1. Transportation
      2. Spouse programs
      3. Support services

Content Outline and Competencies:

I. Introduction to Hospitality Marketing

A. Define the marketing mix, the marketing environment, and the marketing management cycle.

B. Identify service quality, customer satisfaction, and trends affecting the industry.

II. Market Segmentation and Target Marketing

A. Explain types of market segments, and identify segmentation variables.

B. Describe market segmentation decisions and market segmentation strategies.

C. Identify factors that influence consumer behavior.

D. Develop a customer decision-making model and a consumer problem-solving process.

III. The Marketing Plan

A. Design a mission statement.

B. Create an executive summary, and internal and external analyses.

C. Describe a market-positioning strategy.

IV. Brand and Sales Strategies

A. Identify the important brand points and strategies for a product.

B. Develop a sales and marketing strategy.

C. Identify needed personal-marketing strategies.

D. Describe strengths, weaknesses, opportunities, and trends (SWOT) analyses.

E. Construct a promotion mix.

F. Evaluate the results of the marketing plan.

V. Electronic Commerce 

A. Discuss how to establish an online presence.

B. Explain how to build a social media following.

C. Describe how to manage social media accounts.

D. Develop effective social media posts.

E. Explain how to create a strong social media brand presence.

VI. Traditional Advertising and Media Planning

A. Develop print, broadcast, and direct mail strategies.

B. Describe the importance of support media.

VII. Merchandising, Menus, and Pricing Strategies.

A. Identify and define merchandising and develop a merchandising plan.

B. Calculate pricing variables.

C. Determine appropriate pricing techniques and procedures.

D. Develop a cost-pricing strategy.

E. Describe pricing law, ethics, and menu-planning variables.

F. Discuss ethics in advertising.

Content Outline and Competencies:

I. Introduction to Managerial Accounting

A. Discuss the principles of accounting.

B. Explain the accounting functions within the hospitality industry.

C. Review the accounting mechanics of debits, credits, journals, and ledgers.

II. The Balance Sheet

A. Discuss the purposes of a balance sheet.

B. Prepare various balance sheets for different hospitality companies.

C. Analyze balance sheets in horizontal, vertical, and base-year formats.

III. The Income Statement and Ratio Analysis

A. Discuss the major elements of the income statement.

B. Explain the relationship between the income statement and the balance sheet.

C. Describe summary operating statements.

D. Calculate different industry standard ratios and discuss the purposes and uses for each.

IV. Statement of Cash Flows and Cash Management

A. Discuss the purpose of the Statement of Cash Flows (SCF).

B. Demonstrate how cash, account payables and receivables, inventory and other cash conversions affect the SCF.

V. Forecasting

A. Explore the different methods and uses of forecasting in the hospitality industry.

B. Identify strengths and weaknesses of forecasting methods.

C. Discuss methods of determining and evaluating variances. 

VI. Budgeting

A. Identify types of budgets.

B. Discuss reasons for budgeting.

C. Explain methods of determining and evaluating variances. 

VII. Internal Controls, Capital Budgeting, Leasing, and Taxes

A. Describe the hospitality industry’s vulnerability to theft and fraud and the need for internal controls.

B. Explain the importance of capital expenditures and budgeting.

C. Discuss how tax considerations affect economic decisions.

Content Outline and Competencies:

I. Beef, Veal, Lamb, and Pork

A. Identify industry standard primal cuts and skeletal charts.

B. Fabricate muscles into individual size portions, roasts, and usable trim.

C. Demonstrate knowledge of the meat buyers guide classification system.

D. Apply U.S. Department of Agriculture (USDA) laws and regulations pertaining to meats, and proper storage.

E. Practice industry-standard inspections for freshness and quality grading.

II. Flat Fish and Round Fish

A. Identify common fish species.

B. Fabricate fish into individual size portions, large fillets, and usable trim.

C. Identify fish and seafood using the green sheet.

D. Practice industry standard quality inspections for freshness.

III. Poultry

A. Identify industry standard cuts and skeletal structure.

B. Demonstrate knowledge of different species of domesticated and wild birds.

C. Fabricate muscles into individual size portions, roasts, and usable trim.

D. Demonstrate knowledge of the meat buyers guide classification system.

E. Practice efficiently USDA laws and regulations pertaining to poultry and game birds and proper storage.

IV. Identifying Tools, Equipment, and Terminology

A. Demonstrate knowledge of different types of knives.

B. Practice strategies for keeping knives and tools sharp.

C. Demonstrate proper usage of and safety practices for bandsaws.

V. Professional Behavior

A. Demonstrate a positive attitude.

B. Apply industry standards and techniques.

C. Promote a team-based environment and culture.

D. Contribute to and enhance the quality of classroom discussions.

VI. Sanitation and Sustainability

A. Exhibit cleanliness and industry standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

Content Outline and Competencies:

I. Planning the Menu

A. Identify the needs and desires of patrons and methods for satisfying them.

B. Describe the process for incorporating new menu items consistent with market trends.

C. Summarize the elements of an effective menu.

II. Styles of Food Service

A. Explain the the stages of quality table service.

B. List and describe the major types of table service, including American, French, Russian, and buffet.

C. Describe the roles and responsibilities of servers and other service staff.

D. Identify the typical dishes and essential utensils for a variety of each of the many types of table service.

E. Compare and contrast self-service and buffet service operations.

F. Describe the varieties and demands of in-house food service, including coffee breaks, receptions, luncheons, meetings, and facility cafeterias.

G. Describe the special requirements of institutional food service, including educational, health care, and retirement organizations.

H. List the three types of catering and describe the special equipment, laws, permits, and site planning required of each.

III. Foodservice Trends and the Dynamics of the Foodservice Industry

A. Describe the historical roots of each food service style.

B. Recount the history of food preference and preparation.

C. Distinguish the principal cooking methods including reference to technologies employed.

D. Identify the trends for eating out, their reasons, and their impact.

E. Explain the reasons for restaurant closings.

F. Outline the potential for future change and growth of the industry.

IV. Effective Management

A. Explain management as a formal discipline.

B. Illustrate the evolution of modern management tools including information technology, collaborative and participatory management, strategic planning, and training.

C. List the various categories of food and labor costs.

D. Describe the major strategies for controlling food and labor costs.

E. Differentiate between fixed and variable costs.

V. Alcoholic Beverage Service

A. Identify the four principal uses of wines and liquors.

B. Explain the criteria for selecting wine varietals and vintages, and liquors, including appropriateness, price, and quality.

C. Demonstrate appropriate presentations and table side service of wines and liquors.

D. Describe the proper storage and security of alcoholic beverages.

VI. Merchandising and Public Relations

A. Define merchandising.

B. Explain the planning necessary for the merchandising program, including the market survey.

C. Distinguish the different types of advertising media, their individual benefits, and their effect on the merchandising budget.

D. Connect public relations to in-house activity, community service, and media relations.

VII. Sanitation, Safety, and Fire Protection

A. Describe the proper procedures for avoiding

    1. sanitation problems.

    2. safety hazards.

    3. fire hazards.

B. Demonstrate the safe layout for kitchen equipment and storage.

C. Articulate the role of employee cooperation, training and management in maintaining a safe and sanitary work place.

VIII. Laws and Regulation

A. Explain the state and federal minimum wage laws as they pertain to hourly, tipped, and salaried employees.

B. Describe the Fair and Equal Opportunity Employment practices necessary to address discrimination and harassment.

C. Express the basic elements and coverage of the Occupational Safety and Health Act of 1970 (OSHA).

D. Discuss specific challenges restaurants face in accommodating the OSHA regulation.

E. Calculate the income and Social Security taxes withheld from the wages of hourly, tipped, and salaried employees.

F. Summarize the Medicare, hospital, and medical insurance required for full-time employees and optional for part-time employees.

G. Recall the pension options for the self-employed.

H. Describe the employment security taxes paid by a restaurant and the resulting employee benefits.

IX. Attitudes and Work Habits

A. Develop positive attitudes toward tasks and fellow students appropriate for the workplace, including giving and accepting constructive criticism and praise.

B. Demonstrate productive work habits, including attending to detail, completing tasks, maintaining the work setting and recording data.

C. Utilize collaborative/teamwork skills, including solving problems in groups, building consensus and responding to supervision.

Content Outline and Competencies:

I.  Human Resources

A. Demonstrate familiarity with company hiring procedures, including

1. recruitment.

2. the application process.

3. screening of candidates.

4. checking references and pre-employment testing.

5. the interview process.

B. Describe the onboarding process including orientation and training.

C. Define the employee evaluation process.

D. Review the coaching, discipline, and termination processes.

II. Staffing and Scheduling

A. Identify and analyze the assignment of scheduling responsibilities.

B. Explain how staffing needs are determined.

C. Identify common scheduling and staffing problems.

D. Describe scheduling policies and procedures.

III. Inventory, Purchasing, and Receiving

A. Identify staffing requirements for purchasing and receiving.

B. Utilize safety and sanitation best practices.

C. Explain the receiving procedures pertinent to the operation.

D. Demonstrate an understanding of the inventory process.

IV. Operating Ratios

A. Identify the operation’s goals and standards.

B. Determine and calculate applicable operational ratios and data.

V. Marketing Strategies and Practices

A. Distinguish between internal and external marketing strategies.

B. Analyze advertising and public relations applications used in the operation.

C. Discuss suggestive selling and upselling practices.

VI. Management and Leadership Practices

A. Identify and understand the management structure (chain of command).

B. Explain the major styles of management.

C. Analyze management’s efforts and practices regarding motivation and morale, including

1. indicators of low morale.

2. methods of improving morale.

3. areas of management consistencies and failures.

VII. Career Progression

A. Identify all positions from a starting position to the position of the president or general manager.

B. Define the characteristics that are required to obtain each position including education, experience, certifications, relational skills and technical skills.

Content Outline and Competencies:

I. Hospitality Sales and Revenue Management 

A. Distinguish between different hospitality sales and revenue departments across different areas of the hospitality industry.  

B. Differentiate marketing from sales.

C. Characterize the role of sales associates, and sales and revenue managers.

D. Develop techniques to maximize revenue per available guest.

E. Discuss the concept of sales amenity to drive bottom-line revenue. 

II. Sales and Revenue Departments

A. Identify all parts of the sales and revenue management departments.

B. Develop a sales associate job description.

C. Develop a revenue manager job description. 

III. Segmentation and Sales

A. Identify the diverse market segments within the hospitality industry.

B. Define different sales prospecting methods and how they apply to a variety of organizations. 

C. Discuss sales techniques and their application to the sales process.

IV. Sales Presentations, Closings, and Contracts

A. Demonstrate different sales presentation techniques including closing techniques in the negotiation processes.

B. Articulate the basic legal components of a sales contract.  

V. Internet 

A. Discuss how the internet impacts sales and revenue management.

B. Calculate how different sales channels impact revenue. 

C. Discuss how the hospitality industry benefits from different sales channels.

VI. The Revenue Management Process

A. Illustrate the process by which sales generate revenue and affect net income.

B. Discuss how the Smith Travel Report is used for revenue management.

C. Describe how convention visitor bureaus and government organizations impact sales and revenue.

VII. Standard Revenue Ratios

A. Calculate standard ratios for different aspects of the hospitality industry.

B. Identify where the data comes from to calculate standard ratios.

C. Discuss how management uses standard ratio information to improve performance. 

Content Outline and Competencies:

The student will receive instruction in the following areas on the
job. The total apprenticeship will consist of 6,000 hours. The first 500
hours in the apprenticeship program is probationary.

I. WORK PROCESSES

      STATIONS OF THE KITCHEN      REQUIRED HOURS
   A. Steward                      320 hours =   8 weeks
   B. Breakfast Cook               480 hours =  12 weeks
   C. Vegetable Cook               960 hours =  24 weeks
   D. Butcher                      160 hours =   4 weeks
   E. Broiler Cook                 800 hours =  20 weeks
   F. Soup and Sauce Cook          640 hours =  16 weeks
   G. Pantry Cook and Garde Manger 960 hours =  24 weeks
   H. Saute Cook                   960 hours =  24 weeks
   I. Baker and Pastry Cook        320 hours =   8 weeks
   J. Lead Cook                    400 hours =  10 weeks
      TOTAL HOURS                 6000 hours = 150 weeks

II.
   A. Students will have completed pages 101 through 125 of the Apprentice
Log Book and have each page signed by the supervising chef as well as the
apprenticeship chairman.  Students must trim and prepare a whole
tenderloin for production, this must be noted on a page in the Log Book
and signed by the supervising chef. Also 25 entries should have been made
in the Apprentice Weekly Training Ledger.
   B. Students enrolled in Culinary Practicum V will work a minimum of 16
hours at the Annual Culinary Benefit, eight hours in preparation as well
as eight hours the day of the event. You will be introduced before
hundreds of guests so bring a clean uniform, apron, and hat.
   C. Students enrolled in Practicum V will assist each semester in the
dining room the day of the Apprentice Graduation Test luncheon. Dress will
be black slacks/skirt, black shoes and white shirt/blouse.
   D. The individual areas will vary in sequence due to the differences in
operations.  As each area of a competency is completed, the supervising
chef will sign off in the Apprentice Log Book.
   E. Students must be paid up Jr. members of the American Culinary
Federation.
   F. Students must complete the JCCC Intent to Graduate form by April 1
for fall graduates and November 1 for spring graduates.

(PRACTICUMS I-V) 
On-the-job performance                       50% of grade
*Log Book and Weekly Training Ledger Entries 25% of grade
Jr. Chef Activities                          25% of grade
                                            100%

Content Outline and Competencies:

The student will receive instruction in the following areas on the
job.  The total apprenticeship will consist of 6,000 hours.  The first 500
hours in the apprenticeship program is probationary.  The individual
competencies are in the American Culinary Federation Apprenticeship Log
Book.

I. WORK PROCESSES

      STATIONS OF THE KITCHEN      REQUIRED HOURS
   A. Steward                      320 hours =   8 weeks
   B. Breakfast Cook               480 hours =  12 weeks
   C. Vegetable Cook               960 hours =  24 weeks
   D. Butcher                      160 hours =   4 weeks
   E. Broiler Cook                 800 hours =  20 weeks
   F. Soup and Sauce Cook          640 hours =  16 weeks
   G. Pantry Cook and Garde Manger 960 hours =  24 weeks
   H. Saute Cook                   960 hours =  24 weeks
   I. Baker and Pastry Cook        320 hours =   8 weeks
   J. Lead Cook                    400 hours =  10 weeks
      TOTAL HOURS                 6000 hours = 150 weeks

II.
   A. Students will have completed pages 126 through 150 of the Apprentice
Log Book and have each page signed by the supervising chef as well as the
apprenticeship chairman prior to the apprentice graduation test week or
have approval by the apprenticeship chairman if testing is earlier in the
semester.  The Log Book, Training Ledger and competency sheets must be
completed during this Practicum.
   B. Students enrolled in Culinary Practicum VI will work a minimum of 16
hours at the Annual Culinary Benefit, eight hours in preparation as well as
eight hours the day of the event. You will be introduced before hundreds of
guests so bring a clean uniform, apron, and hat.
   C. Your Graduation Test will consist of the following:
      1. Submission of completed Training Log Book.
      2. Completion of practical exam of ability to bone and identify
parts and cuts of meat, fish and poultry.
      3. After receiving approval on the completed Training Log, you will
meet with the chef apprenticeship chairman to discuss the menu you have
drawn. Also, at this time, purchasing, production, and service of the
luncheon will be discussed.
      4. You must sign up for the apprentice graduation test within two
weeks after the start of the semester. Sign up at the Hospitality Program
office. STUDENTS MUST BE READY TO GRADUATE THE SEMESTER THEY ENROLL IN
PRACTICUM VI.
      5. Apprentice students must complete the graduation test
successfully to pass the course.
      6. Must pass ACF national written exam.
      7. Students must complete graduation papers from the American
Culinary Federation Educational Institute. 
      8. Students must be paid up Jr. members of the American Culinary
Federation.
 

(PRACTICUM VI)
On-the-job performance                    30% of grade
Jr. Chef Activities                       10% of grade
Graduation Test and Final Log Book Review 60% of grade
                                         100%

Content Outline and Competencies:

I.  Advanced Level Tasks

A. Describe and apply proper food sanitation.

B. Perform advanced-level Knife skills.

C. Apply “Mise en Place” in the kitchen.

D. Demonstrate the proper preparation of

1. cold food.

2. advanced-level hot food preparation.

II. Recording Skills of Practicum

A. Collect evidence of learning.

B. Maintain a log of hours worked.

C. Distinguish skills by assigned categories.

D. Enter appropriate number of photographs into the ACF Skills Gallery.

III. Professional Conduct and Workplace Skills

A. Develop interpersonal skills in a professional setting.

B. Display sensitivity to the diverse needs of other individuals.

C. Adhere to the policies and procedures of the practicum work site.

IV. Enrichment Events

A. Participate in practicum enrichment events.

B. Practice workplace skills at events. 

Content Outline and Competencies:

I.  Categories and Skills

A. Identify the 10 skill categories in the Skills Gallery.

B.  Distinguish the needed skills in the Skills Gallery for specific on-the-job applications.

C.  Follow all American Culinary Federation (ACF) and Department of Labor (DOL) procedures associated with an apprenticeship.

II. ACF Skills Gallery

A. Review Skills Gallery orientation.

B. Navigate knowledge pages for research.

C. Complete certification quizzes as sections are completed.  

III. Apprenticeship Tasks

A. Distinguish skills by assigned categories.

B. Generate portfolio pictures.

C. Upload assigned skill pictures to the ACF Skills Gallery.

IV. Ledger of Hours

A. Maintain a log of hours worked.

B.  Verify hours worked with the Apprenticeship Coordinator.  

C. Upload assigned hours to the ACF Skills Gallery.

V. Certified Sous Chef (CSC) Examination Planning

A. Describe requirements to apply to CSC testing.

B.  Preview handbook and testing procedures.

C. Acquire initial documentation for CSC certification. 

Content Outline and Competencies:

Because of the nature of a Special Topics course, the course content outline and competencies will vary depending on the special topic being offered. The Special Topics course outlines must be designed in the standard format for all JCCC-approved courses and must include the standard course objectives for a Special Topics class. The course content outline and competencies must be written in outcome-based language. In order to maintain course consistency and rigor, each section of this course first must be reviewed and approved by the Culinary Arts Faculty prior to being offered. The Culinary Arts Faculty, the Hospitality Department Director, the Business Division Curriculum Committee, and the Business Division Dean will review each Special Topics course to be offered, and approve the course content. The Hospitality Department will also determine when and if the course may be taught.

Content Outline and Competencies:

I. Certified Sous Chef Exam

A. Review the CSC Handbook.

B. Complete the required graduation packet.

C. Compile verification of skills from the Supervising Chef.

D. Demonstrate understanding of all ACF and DOL procedures associated with apprenticeship.

II. Skills Gallery

A. Demonstrate evidence of learning by entering final photographs into Skills Gallery.

B. Execute and validate all section quizzes in the ACF Portal.

C. Correlate Skills Gallery knowledge pages and skills verification.

III. Apprenticeship Hours

A. Determine total hours completed at apprenticeship site.

B. Aggregate different apprenticeship site data.

C. Produce verification letters for ACF and DOL.

IV. Certified Sous Chef Practical Exam

A. Create and execute an appropriate menu.

B. Prepare a food order for the menu.

C.  Properly execute concasse tomato.

D. Demonstrate butchery of a whole flat or round fish.

E. Assemble a composed salad.

F. Produce a permanently emulsified vinaigrette by hand.

G. Cook a strip steak to medium rare.

H. Prepare a rice pilaf.

I. Create properly cut, sweated, and presented classic Matignon as per the Escoffier recipe.

J. Produce a poached fish fillet and serve it with an appropriate sauce.

K. Anticipate and construct an organized fire order.

L. Assemble the menu and plate using appropriate plating techniques.

M. Demonstrate and implement industry-standard sanitation.

V. Certified Sous Chef Written Exam

A. Integrate knowledge from knowledge pages for quizzes.

B. Complete ACF practice quizzes and tests.

C. Apply knowledge to complete the comprehensive written certification exam.

VI. Certified Sous Chef Certification

A. Construct CSC certification application packet.

B. Successfully complete ACF CSC Written Exam.

C. Successfully complete ACF CSC Practical Exam.