- 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
- Workplace skills
- Safety and sanitation
- Menu planning
- Purchasing and cost control
- Receiving and storage
- Time schedule
- Product evaluation
- Quantity food preparation
- Supervisory skills
- Food service industry
- Career planning
Performance Standards (Learner Outcomes) | Specific Occupational Skills Standards | Alaska Reading, Writing, Math, Science Performance Standards | Alaska Content Standards | Alaska Employability Standards | Alaska Cultural Standards | All Aspects of Industry | Assessments |
---|---|---|---|---|---|---|---|
1. Recognize, model, and peer teach effective workplace skills: communication, decision-making, collaboration, team building, and problem solving. | E2 | LA A | A5 | E7 E8 | Work Habits | Presentation | |
2. Recognize, model, and peer teach safe and sanitary food service work habits. | C7 | A6 | C3 | Work Habits | Lab Assignment | ||
3. Follow local, state, and federal food service safety and sanitation laws. | C7 | R4.6 | A6 | D3 | Health / Safety | Lab Assignment | |
4. Prepare a dinner menu. | C10 | R4.6 W4.4 | D3 | Planning | Lab Assignment | ||
5. Describe how a menu affects a food operation’s purchasing, employee skills, equipment, production, and budget. | E5 | LA D | Management | Oral Presentation | |||
6. Describe good purchasing, receiving, and storage practices and procedures. | C8 | LA D | Management | Oral Presentation | |||
7. Purchase, receive, and store the food and supplies for one meal. | C7 | Planning | Lab Assignment | ||||
8. Explain why good organization and a time schedule are very important in food production. | C10 | LA D | B3 | Work Habits | Oral Presentation | ||
9. Prepare a time schedule for the preparation of one meal. | C10 | W4.4 | Math E | Planning | Lab Assignment | ||
10. Explain the importance of food product evaluation. | C9 | Management | Oral Presentation | ||||
11. Describe, model, and peer teach quantity food preparation techniques. | C10 | W4.4 | Management | Lab Assignment | |||
12. Identify the main goals and responsibilities of supervisors. | E4 | Management | Lab Assignment | ||||
13. Supervise a kitchen staff and operations for one meal. | C10 | Management | Lab Assignment | ||||
14. Research a specific type of food service operation and career. | E9 | R4.10 | B2 | B4 | Technical Skills | Lab Assignment | |
15. Shadow a food service professional on the job. | E9 | A5 | B2 | Community | Job Shadow | ||
16. Prepare or update a resume / portfolio. | E10 | W4.4 | LA A | A3 | D6 | Technical Skills | Lab Assignment |
17. Prepare a personalized food service career plan including education / training, work experience, and advancement. | E10 | W4.4 | B4 | D6 E8 | Planning / Lab | Lab Assignment |