Culinary Arts 2

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    • Prerequisite Course(s): Culinary Arts 1
    • High School Credit = 1/2 credit per semester (Postsecondary credit = 0)
    • This course will be offered: every year
    • Pathway (Optional): Restaurants and Food/Beverage Services
    • Career Cluster Area: Hospitality & Tourism
    • Source of Occupational Skills Standards: Alaska Family and Consumer Science (AKFCS)
    • Eligibility for Nationally Recognized Skill Certificate(s)/State License? No
    • Tech Prep: No
    • Is this course brokered through another institution or agency? No
    • Course Description: This course is designed for students to advance their food service skills and knowledge through planning, supervising, and producing projects.
    • Content Headings/Topics
      1. Workplace skills
      2. Safety and sanitation
      3. Menu planning
      4. Purchasing and cost control
      5. Receiving and storage
      6. Time schedule
      7. Product evaluation
      8. Quantity food preparation
      9. Supervisory skills
      10. Food service industry
      11. Career planning
    Performance Standards (Learner Outcomes)Specific Occupational Skills StandardsAlaska Reading, Writing, Math, Science Performance StandardsAlaska Content StandardsAlaska Employability StandardsAlaska Cultural StandardsAll Aspects of IndustryAssessments
    1. Recognize, model, and peer teach effective workplace skills: communication, decision-making, collaboration, team building, and problem solving.E2LA AA5E7 E8Work HabitsPresentation
    2. Recognize, model, and peer teach safe and sanitary food service work habits.C7A6C3Work HabitsLab Assignment
    3. Follow local, state, and federal food service safety and sanitation laws.C7R4.6A6D3Health / SafetyLab Assignment
    4. Prepare a dinner menu.C10R4.6 W4.4D3PlanningLab Assignment
    5. Describe how a menu affects a food operation’s purchasing, employee skills, equipment, production, and budget.E5LA DManagementOral Presentation
    6. Describe good purchasing, receiving, and storage practices and procedures.C8LA DManagementOral Presentation
    7. Purchase, receive, and store the food and supplies for one meal.C7PlanningLab Assignment
    8. Explain why good organization and a time schedule are very important in food production.C10LA DB3Work HabitsOral Presentation
    9. Prepare a time schedule for the preparation of one meal.C10W4.4Math EPlanningLab Assignment
    10. Explain the importance of food product evaluation.C9ManagementOral Presentation
    11. Describe, model, and peer teach quantity food preparation techniques.C10W4.4ManagementLab Assignment
    12. Identify the main goals and responsibilities of supervisors.E4ManagementLab Assignment
    13. Supervise a kitchen staff and operations for one meal.C10ManagementLab Assignment
    14. Research a specific type of food service operation and career.E9R4.10B2B4Technical SkillsLab Assignment
    15. Shadow a food service professional on the job.E9A5B2CommunityJob Shadow
    16. Prepare or update a resume / portfolio.E10W4.4LA AA3D6Technical SkillsLab Assignment
    17. Prepare a personalized food service career plan including education / training, work experience, and advancement.E10W4.4B4D6 E8Planning / LabLab Assignment

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