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 history 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 symptoms of foodborne illness.

D. Describe different ways to prevent foodborne illness.

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

III. Business and Math Skills

A. Calculate food, beverage and labor costs and percentages.

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, poultry.

F. Demonstrate a variety of cooking methods.

G. Prepare a variety of types of foods.

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. Produce different pies, tarts and cookies.

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

I. Produce cakes and icings.

VI. HAACP (Hazard Analysis Critical Control Points)

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

B. Describe 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.

D. Describe different types of inventory control methods.

E. Describe 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. Describe 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 evaluation.

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. Define recyclable, reusable and 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 menuing 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. The Hospitality Industry
   A. The scope of the hospitality industry
      1. Describe the hospitality industry as an age-old industry.
      2. Discuss the relationship to the hospitality and tourism network.
   B. Service-the mission and product of hospitality
      1. Define the nature of the product.
      2. Discuss issues arising from product delivery.
      3. State the principals of achieving guest satisfaction.
   C. Pursuing opportunities in hospitality
      1. Discuss opportunities abound.
      2. Identify required skills and abilities.
      3. Explain the meeting requirements.
II. Travel and Tourism
   A. The relationship of hospitality to travel and tourism
      1. Discuss the interdependence in the network.
      2. Relate historical ties between hospitality, travel and tourism.
      3. Explain choosing destinations today.
   B. Marketing and promoting hospitality and tourism
      1. Create a destination development plan.
      2. Describe government’s role in destination development.
      3. Identify organizations that promote hospitality and tourism.
      4. Explain the importance of destination’s image.
      5. Illustrate the distribution through travel intermediaries.
   C. The effects of hospitality, travel and tourism
      1. Compare economic gains and costs.
      2. Describe the sociocultural impact.
      3. Explain the tourism and environmental impact.
III. Global Issues and Hospitality
   A. Economic climate
      1. Discuss measuring the economy.
      2. Describe a global economy.
      3. Compare guest responses to economic fluctuations.
   B. Demographics and socioeconomic trends
      1. Define the demographics.
      2. Relate demographic research and life style to trends.
   C. Psychological motives
      1. Discuss basic and secondary human motives.
      2. Describe the push/pull theory.
      3. Relate Maslow's hierarchy of needs.
      4. Explain the psycho centric/allocentric tourists.
      5. Illustrate the psychographic data and hospitality promotion.
   D. Technological innovations
      1. Discuss effects of the industrial age.
      2. Summarize the effects of the computer age.
   E. Political forces
      1. Discuss effects of political events.
      2. Describe government regulations and hospitality.
IV. Leisure Activities and Hospitality
   A. Managing of leisure segments of the hospitality industry
      1. Explain the purpose of leisure segments.
      2. Describe the advent of hospitality professionals in the leisure
segment.
   B. Novel lodging facilities
      1. Compare bed and breakfast with a chateaux operation.
      2. Describe paradors and other unique operations.
   C. Clubs
      1. Define club ownership and the various types of organizations.
      2. Describe club membership.
      3. List the types of clubs.
      4. Compare service at clubs with public operations.
   D. Recreational facilities
      1. Describe various types of theme parks.
      2. Compare resorts to commercial hotel operations.
      3. Describe casino operations.
      4. Discuss various types of cruises.
      5. Explain the entertainment operations.
   E Health and fitness facilities
      1. Define spas and the typical guest they attract.
      2. Discuss fitness clubs and centers.
V. Focus on the Future
   A. Demographics beyond the 1990’s
      1. Attracting a changing work force.
      2. Describe the nature of the future consumer.
      3. Compile a plan to meet the changing needs of the industry.
   B. Technological advancement
      1. Discuss interactive systems.
      2. Illustrate software advancement.
      3. Define property management systems.
      4. Describe telecommunications and other systems.
   C. The global economy
      1. Define the areas of growth.
      2. Project the trends.
      3. Predict the future of the industry.
   D. Ethics in hospitality
      1. Develop guidelines for an ethical work force.
      2. Explain how to make difficult decisions.
      3. Describe ethical issues for the future.
VI. Dynamics of the Lodging Industry
   A. Evolution of lodging facilities
      1. Illustrate the influence of transportation technology.
      2. Describe the influence of economic fluctuations.
   B. Classifying lodging properties
      1. Illustrate through descriptive labels, the different
classifications of properties.
      2. Compare by levels of service.
      3. Relate by market price levels.
   C. Types of lodging ownership
      1. Compare independent ownership with chain ownership.
   D. Marketing
      1. Discuss the market segmentation.
      2. Develop a marketing plan.
      3. Describe the elements of marketing methods.
      4. Define the evolution process.
VII. Hotel Development
   A. An overview of the process
      1. Develop a conceptualization plan.
      2. Describe a feasibility analysis.
      3. Point out the level of commitment.
      4. Outline the design and construction stages.
      5. Describe the opening plan.
   B. Choosing the right location
      1. Describe airport properties and their unique business cycles.
      2. Compare  downtown properties with suburban properties.
      3. Identify highway motels.
      4. Discuss resorts and attractions.
   C. Assessing the concepts feasibility
      1. Comparing market areas.
      2. Evaluating competition.
      3. Selecting sites.
      4. Evaluating demand.
      5. Develops facilities and services plan.
      6. Prepares the financial estimate.
   D. Financial commitment to a new hotel
      1. Finding investors.
      2. Determining costs.
      3. Controlling costs.
   E. Design of the new hotel
      1. Developing a basic lodging design.
      2. Describe the accessibility factor.
      3. Define ambiance and its impact on customers.
VIII. Hotel Management and Operations
   A. Basic management structure
      1. Illustrate administrative departments and service departments.
   B. Human resources management
      1. Describe personnel needs.
      2. Discuss human resources legislation.
      3. Define immigration issues.
      4. Explain the impact of unions on an operation.
   C. Producing an efficient and profitable operation
      1. Implementing the uniform system of accounts for hotels.
      2. Developing the break even analysis.
      3. Establishing room rates.
   D. Referral and rating systems
      1. Describe referral associations.
      2. Explain reservation systems.
      3. Discuss rating systems.
IX. Specialized Segments of the Hospitality Industry
   A. Meetings, conventions and expositions
      1. Discuss how meetings, conventions and expositions differ from one
another.
      2. Describe how meetings, conventions and expositions differ from
other hospitality areas.
      3. Explain why its a major and growing source of hospitality
revenue.
      4. Illustrate the primary reasons for growth.
      5. Discuss other influences.
   B. Hospitality functions and long term residential health care
      1. Explain the development of long term health care.
X. Serving Safe Food
   A. The challenge to food safety
      1. Providing safe food.
      2. Identifying food safety hazards.
      3. Describing the safe food handler.
   B. Developing a food safety system
      1. Introducing the HACCP system.
      2. Adapting HACCP principals.
   C. The flow of food
      1. Purchasing and receiving safe food.
      2. Storing food safely.
      3. Keeping food safe during preparation .
   D. Maintaining facilities and equipment
      1. Sanitary facilities and equipment
      2. Cleaning and sanitizing processes.
      3. Developing a pest management system.
      4. Describe regulatory agencies and inspections.

XI. Contemporary Foodservice Concepts
   A. The relationship between market, concept and menu
      1. Comparing market segments.
      2. Developing the concept.
      3. Designing the theme.
      4. Deciding on the form of service.
      5. Establishing the quality of service.
      6. Developing a menu for the concept.
   B. Contemporary commercial food service concepts
      1. Describe fine dining.
      2. Describe theme restaurants.
      3. Describe casual dinner houses.
      4. Identifies Various ethnic restaurants.
      5. Describe family restaurants.
      6. Discuss cafeteria and/buffet operations.
      7. Compare quick service operations with theme operations.
      8. Describe neighborhood/third places.
      9. Discuss catering and describe the operational differences from
other concepts.
   C. Restaurant ownership
      1. Describe independents.
      2. Compare chain operations.
      3. Discuss franchises.
      4. Compare multi unit foodservice firms with individual units.
   D. Commercial restaurants within other businesses
      1. Identify hotel/motel foodservice potential.
      2. Compare food courts with single unit operations.
      3. Discuss retail operations.
      4. Explain the impact of convenience stores.
   E. Contemporary institutional foodservice
      1. The blurring of boundaries between institutional and commercial
foodservice.
      2. Changing expectations of institutional members and constituents.
      3. Segmenting the institutional foodservice industry.
      4. Running the operation.
XII. Culinary Arts and Foodservice Operations
   A. Historical overview of cooking and culinary arts
   B. Elements of American and European fine dining
      1. Describe the major figures in French culinary tradition.
      2. Illustrate the kitchen brigade system.
      3. Identifies the dining room organization.
      4. Discuss today’s dining room.
      5. Planning career progression, education and training.
   C. Menu planning
      1. Outlining the concept.
      2. Defining customers wants and expectations.
      3. Organizing staff and equipment.
      4.  Developing a margin of profitability.
      5. Discuss benefits of a limited menu.
      6. Implement menu engineering.
   D. The Production cycle
      1. Following standard recipe file.
      2. Forecasting sales.
      3. Purchasing according to sales.
      4. Receiving in an organized manner.
      5. Storing and issuing all food items.
      6. Developing a pre-preparation process.
      7. Define final preparation.
      8. Developing service.
      9. Implementing clean-up and ware washing.
   E. Social issues
      1. Defining equal access.
      2. Describing food safety.
      3. Developing a healthy environment.
      4. Describing food labeling laws and their impact on commerce.
XIII. Beverage Management
   A. Trends in beverage consumption
      1. Describe non-alcoholic beverages.
      2. Discuss alcoholic beverages.
      3. Compare beverages and taxes.
   B. Wines
      1. Naming wines.
      2. Developing wine-making standards.
      3. Describe red wines.
      4. Describe white wines.
      5. Compare the types of wine.
      6. Discuss the wine producing regions.
      7. Compare the relationship of wine to food.
   C. Liquors
      1. Describe the types of distilled liquors.
      2. Selecting bartenders.
   D. Malt beverages
      1. Describe beer making.
      2. Discuss the brewery.
      3. Compare micro breweries.
      4. Explain imported beer market.
      5. Compare trends in beer sales.
   E. Risk management and liquor liability
      1. Describe liquor liability and legislation.
      2. Determine risk management techniques for your operation.
XIV. Building For Success
   A. Some basic business skills
      1. Developing communications.
      2. Working with computers.
      3. Acquiring the needed skills and knowledge.
   B. Steps to a career in hospitality
      1. Comparing self-evaluation skills.
      2. Developing career objectives.
      3. Discovering your opportunities.
   C. Getting the job
      1. Composing letters and resumes.
      2. Developing interview techniques.

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. 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. 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. Bakeshop Production:  Basic Principles
   A. Define safety and sanitation principles
   B. Explain the use of baker's scale
   C. Discuss formulas, rolling pin and dough cutter usage
   D. Explain and demonstrate mixing and gluten development
   E. Discuss the use of ingredients

II. Yeast Products (Dinner Roll and French and Rye Bread Production)
   A. Describe scaling procedures
   B. Describe mixing procedures
   C. Describe proofing procedures
   D. Outline the twelve steps in the baking process

III. Basic Sweet Dough Preparation (Yeast Doughnuts and Sweet Rolls)
   A. Describe and perform mixing procedures
   B. Describe and perform scaling procedures
   C. Describe and perform cutting procedures
   D. Describe and perform rolling procedures
   E. Describe and perform proofing procedures
   F. Describe and perform baking procedures
   G. Describe and perform icing procedures

IV. Danish Pastry Preparation
   A. Discuss the variation between Danish dough and basic sweet dough
preparation
   B. Explain rolling procedures
   C. Describe cutting and shaping procedures
   D. Describe proofing procedures
   E. Describe baking procedures
  
V. Quick Breads Production
   A. Discuss the objectives of quick bread preparation from scratch
   B. Describe biscuits, muffins, breads and varieties production
techniques
   C. Prepare and bake a variety of quick breads  

VI. Cakes and Icings
   A. Discuss mixing techniques, including:
      1. Creaming method
      2. Sponge method
      3. Two-Stage method  
   B. Describe icings and toppings
   C. Produce, assemble and decorate a cake

VII. Creams, Custards, Puddings and Sauces
   A. Discuss sweet puddings, creams, custards and chilled desserts 
   B. Prepare mousses and Bavarians
   C. Discuss plating techniques

VIII. Cookies
   A. Describe cookie characteristics
   B. Discuss mixing methods
   C. Explain types and make up methods
   D. Discuss panning, baking and cooling methods
   E. Prepare a variety of cookies

IX. Scratch Pie Dough Preparation
   A. Define ingredients
   B. Explain single crust production
   C. Explain double crust production
   D. Discuss graham cracker and short dough crusts
   E. Describe assembly and baking methods
   F. Prepare appropriate pie doughs

X. Pie Fillings
   A. Discuss starches for fillings
   B. Discuss fruit fillings
   C. Discuss custard or soft fillings
   D. Prepare appropriate fillings and complete both soft and fruit pies

XI. Assorted Aerated Desserts and Pastries
   A. Describe puff paste dough
   B. Describe pate a choux (eclair paste)
   C. Describe meringue
   D. Cook and assemble fresh fruit desserts

A minimum of four exams                31% of grade
Participation in 16 class sessions     37%
Notebook                               15%
A minimum of 9 quizzes                 17%
                                      100%


A = 94 - 100%
B = 84 - 93%
C = 75 - 83%
D = 70 - 74%
F = Below 70%

Content Outline and Competencies:

I. Orientation to Preparing Pate; Salami and Sausage; Hams; Cured Beef
Products; Galantine; and Salads
   A. Describe the elements of a well-constructed cold food display or
plate presentation.
   B. Construct original menu items that are balanced, harmonious and
nutritious.

II. Preparation
   A. Demonstrate basic butchery skills.
   B. Demonstrate meat fabrication in preparation for curing and brining.
   C. Make classic vegetable cuts.
   D. Prepare suitable dough for pate en croute and describe the reasons
for the baking phase.
   E. Prepare salad dressings and crackers.
   F. Measure by both volume and weight the recipe ingredients.
   G. Plan for final presentation.

III. Production
   A. Demonstrate correct cooking techniques, including sautéing,
simmering, smoking and baking.
   B. Use safe food-handling techniques.
   C. Demonstrate proper serving methods.
   D. Produce sauces and condiments appropriate for the prepared items.

IV. Presentation
   A. Apply various plate presentation designs complementing the tastes,
textures, colors of the prepared food items.
   B. Distinguish between ineffective and successful plate presentation
for both plates and platter presentations.

V. Attitudes and Work Habits
   A. Identify and develop positive attitudes towards tasks and fellow
students appropriate for the workplace, including giving and accepting
criticism and praise.
   B. Identify and develop productive work habits, including attending to
detail, completing tasks, maintaining the work setting and recording
data.
   C. Identify and develop collaborative/teamwork skills, including
solving problems in groups, building consensus and responding to
supervision.

Four Examinations:     30 to 50% of grade
Practical Examination: 15 to 25% of grade
Class Work:            25 to 40% of grade
Projects and homework: 10 to 25% of grade
  Total:                 100%

Although attendance is essential, productive attitudes and work habits
affect morale, efficiency, accuracy and safety in the kitchen and will be
a factor in determining grades.  In addition, collaboration and teamwork
will be expected and evaluated.

Content Outline and Competencies:

I. Equipment Use
   A. Identify the mandolin, ricer, mortar and pestle and pasta machine.
   B. Identify utensils, pots and pans and describe safe practices for
using slicers, grinders, combi-ovens, food processors, stand mixers, alto
shams, and smokers.

II. The Recipe
   A.  Describe the importance of a standardized recipe in the
professional kitchen.
   B.  Describe the procedures for writing a standardized recipe.
   C.  Describe the difference between “AP” and “EP”.
   D.  Identify all units of U.S. fluid and weight measure and convert
recipes using these units of measure.


III.  Flavoring Foods
   A. Identify and describe marinades and rubs used in a professional
kitchen..


IV. Cooking Methods
   A. Describe combined methods of cooking including braising and
stewing.
   B.  Describe dry heat methods of cooking including broiling, pan
broiling grilling and smoking.

V.  Stocks
   A.  Describe and define stock and its importance in the professional
kitchen.
   B.  Define “Mise en Place.”
   C.  Identify and describe fish stock and vegetable stock.
   D.  Identify and describe court bullion and fumet
   E.  Identify and describe the dimensions for oblique cut, tourne,
paysanne and fluting.

VI. Secondary Sauces
   A. Identify and describe the secondary sauces and their importance in
the professional kitchen.

VII. Soups
   A.  Describe clear soups including consommé.
   B.  List the ingredients needed to produce a clearmeat.
   C.  Describe thick soups including bisques and chowders.
   D.  Describe Specialty and National soups.
   E.  Identify appropriate garnishes for each type of soup.

VIII. Breakfast Cookery
   A. Identify and describe the various food items and beverages suitable
for breakfast service.           
   B.  Select food items appropriate for a limited service breakfast
buffet..
   C. List and describe various specialty coffee drinks..
   
IX. Salads and Sandwiches 
   A.  Identify various types of salads and their appropriate dressings.
   B.  Describe the variety of breads, spreads and fillings used to
prepare hot sandwiches in a professional kitchen.
   C.  Identify the four parts of a salad.

X. Meat Fabrication
   A.  Identify and describe the USDA grades of pork, veal, lamb and
duck.
   B.  Identify the primal cuts of pork, veal and lamb.
   C.  Describe the use of duck in the professional kitchen.
   D.  Identify the five parts of a lamb, beef and veal leg.

XI. Seafood Fabrication
   A.  List the types of crabs used in a professional kitchen.
   B.  Identify the parts of a lobster.
   C.  Identify the types of mollusks used in a professional kitchen.
   D.  Describe the different size designations of shrimp.

XII.  Simmering
   A.  Define simmering.
   B.  Identify food items appropriate for simmering.

XIII. Poaching
   A.  Define poaching.
   B.  Identify food items appropriate for poaching.
   C.  Describe shallow poaching.
   D.  Define submersion poaching.
   E.  Define cuisson. 
   F.  List and describe the liquids used for poaching in a professional
kitchen.

XIV.  Steaming
   A.  Define steaming.
   B.  Identify food items appropriate for poaching.
   C.  Describe the benefits steaming.
   D.  Define “en pappilote.”
   E. Describe the process of steaming food items.

XV.   Boiling
   A.  Define Boiling.
   B.  Identify food items appropriate for boiling.
   C.  Describe the process of boiling food items.
   D.  Describe various types of pasta and its appropriate sauce.

XVI.   Braising
   A.  Define braising.
   B. Identify food items appropriate for braising.
   C.  Describe the benefits of braising food items.
   D.  Define the pilaf method of cooking starches.
   E.  Describe the benefits of oven braising.

XVII.  Stewing
   A.  Define stewing.
   B.  Identify food products that are appropriate for stewing and
braising.
   C.  Describe the differences and similarities between stewing and
braising.

XVIII.  Broiling and Pan Broiling
   A.  Define broiling and pan broiling.
   B.  Identify food products that are appropriate for broiling and pan
broiling.
   C.  Describe the differences and similarities between broiling and pan
broiling.

XIV.  Grilling and Smoking
   A.  Define grilling.
   B.  Define smoking.
   C.  Identify food products appropriate for grilling.
   D.  Identify food products appropriate for smoking.
   E.  Describe the differences between cold and hot smoking.
   F.  Describe the proper temperatures used when grilling specific food
items.
   G.  Describe the temperatures used when hot smoking.
   H.  Describe the temperatures used cold smoking.

Although attendance is essential, productive attitudes and work habits
affect morale, efficiency, accuracy and safety in the kitchen and will be a
factor in determining grades.  In addition, collaboration and teamwork
will be expected and evaluated.

Content Outline and Competencies:

I. The Chef as a Professional
   A. Describe the chef’s profession.
   B. Describe the food service professional.
   C. Describe the professional chef.
   D. Discuss food and kitchen safety.
   E. Define nutrition and healthy cooking.
   F. Illustrate equipment identification.
   G. Discuss the raw ingredients.

II. Food Service Production
   A. Discuss cooking in the professional kitchen.
   B. Describe mis en place and its enhancement of productivity.
   C. Develop soups including clear, cream and cold.
   D. Prepare sauces from the basic mother sauces to secondary sauces, as
well as reductions.

III. Cooking in the Professional Kitchen
   A. Describe recipes on dry heat cooking methods.
   B. Describe recipes on moist heat and combination cooking methods.

IV. Table Service
   A. Explain table service and its impact on an operation.
   B. Describe types of table service.
   C. Discuss functions of personnel in dining room.
   D. Explain working relationship between dining room and kitchen
staff.

A minimum of 5 examinations           62.5% of grade
Class work of 9 sessions @ 30 pts     28.1% of grade
Pop quizzes, homework assignments
  and practical test (90 pts. total)   9.4% of grade
       Total                         100%

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. Sugar

   A. Describe and prepare syrup that, when cooled, will stretch, bend and stay malleable while warm.

   B. Color the syrups to the correct shades.

   C. Form sugar into various shapes, by stretching or blowing.

   D. Paint and spray the finished centerpieces.

   E. Preserve the finished pieces.

II. Chocolate and Couveture

   A. Demonstrate the three methods of tempering chocolate.

   B. Cut and form tempered chocolate.

   C. Pipe chocolate to decorate finished artistic pieces.

   D. Make chocolate fillings and truffles.

III. Pastillage

   A. Make pastillage from given ingredients.

   B. Roll pastillage to form a smooth surface.

   C. Cut and build pastillage into structures.

   D. Prepare royal icing for decoration.

IV. Rolled Fondant

   A. Make fondant from given ingredients.

   B. Roll fondant to a smooth and shining consistency.

   C. Enrobe a simple cake with fondant and eliminate creases.

V. Marzipan

   A. Prepare marzipan from set ingredients.

   B. Color and shade marzipan.

   C. Form marzipan into artistic figures.

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 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. Basics of Fabrication

A. Identify industry and food service terms, tools and equipment.

B. Study the meat buyers guide and understand meat composition.

C. Identify purchasing specifications incl receiving and storing of meat and seafood.

D. Identify quality levels of meat and seafood.

E. Demonstrate safe sanitation practices, food safety, HACCP (Hazard Analysis and Critical Control Points).

F. Apply principles of mathematics to yield tests on various fabricated meats.

II. Fabrication

A. Fabricate chicken into various industry standard cuts.

B. Differentiate butchery techniques from larger domestic poultry such as turkey, duck, goose and capon.

C. Fabricate the commonly used primal cuts of beef.

D. Fabricate pork shoulder and pork loin into portion cuts.

E. Fabricate lamb cuts from whole carcass.

F. Cut whole flatfish and roundfish into fillets.

III. Identification

A. Identify different species of game birds and understand their use in food service.

B. Identify the primal and subprimal cuts on a beef chart.

C. Identify all usable products and cuts on a pork chart.

D. Identify the most common shellfish and mollusks.

IV. Presentation

A. Demonstrate standard and advanced styles of portion cuts.

B. Fabricate subprimal cuts into advanced individual serving cuts.

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:

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.