A Correlation of Foundations of Restaurant Management ... · 8.5.6 Prepare various stocks, soups,...

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition

Levels1&2,©2018

TotheNationalStandardsfor

FamilyandConsumerSciencesEducationAreaofStudy8.0:FoodProductionandServices

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,

SecondEdition,Level1©2018

SE=StudentEdition,2e=secondedition 2

INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Levels1and2©2018meetthecomprehensiveandcontentstandardsoftheNationalStandardsforFamilyandConsumerSciencesEducationAreaofStudy8.Correlationpagereferencesaretothestudenteditionandarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

● EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

● 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinking

andproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.

● CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.




FRMCA2eCorrelationstoNationalStandardsforFamilyandConsumerScienceEducation

NationalStandardsforFamilyandConsumerSciencesEducation

©2008–2018

AreaofStudy8.0:FoodProductionandServices

ComprehensiveStandard:Integrateknowledge,skills,andpracticesrequiredforcareersinfoodproductionandservices.

Contentstandard Competency(forinternaluseonlyincorrelationsidentification)

FoundationsofRestaurantManagementandCulinaryArts,SecondEdition©2018

8.1 Analyzecareerpathswithinthefoodproductionandfoodservicesindustries

8.1.1 Explaintheroles,duties,andfunctionsofindividualsengagedinfoodproductionandservicescareers

8.1.2 Analyzeopportunitiesforemploymentandentrepreneurialendeavors

8.1.3 Summarizeeducationandtrainingrequirementsandopportunitiesforcareerpathsinfoodproductionandservices

8.1.4 Analyzetheeffectsoffoodproductionandservicesoccupationsonlocal,state,national,andglobaleconomies

8.1.5 Createanemploymentportfolioforusewithapplyingforinternshipsandwork-basedlearningopportunities

8.1.6 Analyzetheroleofprofessionalorganizationsinfoodproductionandservices

Level1SE:8–13,16–20,21(summary),22(activities),26–33,37–38,39(summary),40(activities),41(examprep),44–52,53(summary),54(activities),55(examprep),74–89,92(summary),93(activities),94–95(examprep),117(careerreadinessactivity),161,168–170,171(summary,Q1),172(activities),173(examprep),422–426,429–430,431(summary),432(activities),433(examprep),436–447,456–458,459–460,461(summary),462(activities),463(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

Level2SE:2–3,42–43,190–191,290–292,310–311,378–379,442–443






8.2Demonstratefoodsafetyandsanitationprocedures

8.2.1 Identifycharacteristicsofmajorfoodbornepathogens,theirroleincausingillness,foodsinvolvedinoutbreaks,andmethodsofprevention.

8.2.2 Employfoodservicemanagementsafety/sanitationprogramprocedures,includingCPRandfirstaid.

8.2.3 Useknowledgeofsystemsfordocumenting,investigating,reporting,andpreventingfoodborneillness.

8.2.4 UsetheHazardAnalysisCriticalControlPoint(HACCP)andcrisismanagementprinciplesandproceduresduringfoodhandlingprocessestominimizetherisksoffoodborneillness.

8.2.5 Practicegoodpersonalhygiene/healthprocedures,includingdentalhealthandweightmanagement,andreportsymptomsofillness.

8.2.6 Demonstrateproperpurchasing,receiving,storage,andhandlingofbothrawandpreparedfoods.

8.2.7 Demonstratesafefoodhandlingandpreparationtechniquesthatpreventcrosscontaminationfrompotentiallyhazardousfoods,betweenrawandready-to-eatfoods,andbetweenanimalandfishsourcesandotherfoodproducts.

8.2.8 Analyzecurrenttypesofcleaningmaterialsandsanitizersforproperusesandsafetyhazards.

8.2.9 UseOccupationalSafetyandHealthAdministration’s(OSHA)RighttoKnowLawandMaterialsSafetyDataSheets(MSDS)andexplaintheirrequirementsinsafehandlingandstorageofhazardousmaterials.

8.2.10Demonstratesafeandenvironmentallyresponsiblewastedisposalandrecyclingmethods.

8.2.11Demonstrateabilitytomaintainnecessaryrecordstodocumenttimeandtemperaturecontrol,HACCP,employeehealth,maintenanceofequipment,andotherelementsoffoodpreparation,storage,andpresentation.

Level1SE:34–36,39(summary,Q1),40,104–110,111–114,115(summary),116–117(activities),118–119(examprep),122–135,136(summary,Q1&Q2),137(activities),138–139(examprep),142–154,155(summary),156(Q1,activities),157(examprep),160–168,171(summary),172(activities),173(examprep),176–192,193(summary),194(Q2,activities),195(examprep),203,204–205,212–213,217(summary),218(activities),219(examprep),226(seeTongs),237,241(summary),242(activities),243(examprep),316–317,326(examprep),336(¶4),337(safetysidebar),341(step3inboth),344(activities),424(hygiene),426(seewheelchairramps)

Level2SE:52–53,56,59,62(nutrition),69,70(summary),72(examprep),84(safety),103,110(knowledgecheck),111(summary),130,143(summary),146(examprep),154,171(knowledgecheck),182(knowledgecheck),183(summary),185(examprep),228–230,234(activities),258-262,263(knowledgecheck),268-277,281,282(knowledgecheck),283(summary),284–285(activities),286–287(examprep),328–332,333(summary),334(activities),335(examprep),362,390–391,396–397,398(summary),400(examprep),408–409,410(safety),415,416–417(activities),418(examprep),424,428-430,436(summary),438(examprep),493,495(knowledgecheck),504(examprep)






8.3Demonstrateindustrystandardsinselecting,using,andmaintainingfoodproductionandfoodserviceequipment

8.3.1 OperatetoolsandequipmentfollowingsafetyproceduresandOSHArequirements.

8.3.2 MaintaintoolsandequipmentfollowingsafetyproceduresandOSHArequirements.

8.3.4 Demonstrateproceduresforcleaningandsanitizingequipment,servingdishes,glassware,andutensilstomeetindustrystandardsandOSHArequirements.

8.3.5 Analyzeequipmentpurchasesbasedonlong-termbusinessneeds,specificregulations,andcodesrelatedtofoods.

8.3.6 Demonstrateproceduresforsafeandsecurestorageofequipmentandtools.

8.3.7 Identifyavarietyoftypesofequipmentforfoodprocessing,cooking,holding,storing,andserving,includinghandtoolsandsmallware.

Level1SE:160–168,170,171(summary),172(activities),173(examprep),176–195(entirechapter,includingsummary,activities,&examprep),203–213,214–216,217(summary,Q1),218(activities),219(examprep),222–237,241(summary,Q1),242(activities),243(examprep),338–339,343(summary,Q2),345(careerreadinessactivity),437–439,446–454,456–457,458,460(Q1),461(summary),462(activities),463(examprep)

Level2SE:274–277

8.4Demonstratemenuplanningprinciplesandtechniquesbasedonstandardizedrecipestomeetcustomerneeds

8.4.1 Usecomputerbasedmenusystemstodevelopandmodifymenus.

8.4.2 Applymenu-planningprinciplestodevelopandmodifymenus.

8.4.3 Analyzefood,equipment,andsuppliesneededformenus.

8.4.4 Developavarietyofmenulayouts,themes,anddesignstyles.

8.4.5 Preparerequisitionsforfood,equipment,andsuppliestomeetproductionrequirements.

8.4.6 Recordperformanceofmenuitemstoanalyzesalesanddeterminemenurevisions.

8.4.7 ApplyprinciplesofMeasurement,PortionControl,Conversions,FoodCostAnalysisandControl,MenuTerminology,andMenuPricingtomenuplanning.

Level1SE:264–265,276–277,278–279,282–285,286–288,289–291,292(summary),293–294(Q2,activities),295(examprep),319,324(Q1&2),325(activities),338,343(Q1&2),344–345,427,429,446–447,474

Level2SE:26–41,198–215,218–237,253–287,358–362,366–371,374(knowledgecheck),375(summary),376(activities),377(examprep),523–525






8.5Demonstrateprofessionalfoodpreparationmethodsandtechniquesforallmenucategoriestoproduceavarietyoffoodproductsthatmeetcustomerneeds

8.5.1 Demonstrateprofessionalskillsinsafehandlingofknives,tools,andequipment.

8.5.2 Demonstrateprofessionalskillforavarietyofcookingmethodsincludingroasting,broiling,smoking,grilling,sautéing,panfrying,deepfrying,braising,stewing,poaching,steaming,andbakingusingprofessionalequipmentandcurrenttechnologies.

8.5.3 Utilizeweightsandmeasurementtoolstodemonstrateknowledgeofportioncontrolandproperscalingandmeasurementtechniques.

8.5.4 Applythefundamentalsoftime,temperature,andcookingmethodstocooking,cooling,reheating,andholdingofvarietyoffoods.

8.5.5 Preparevariousmeats,seafood,andpoultryusingsafehandlingandprofessionalpreparationtechniques.

8.5.6 Preparevariousstocks,soups,andsaucesusingsafehandlingandprofessionalpreparationtechniques.

8.5.7 Preparevariousfruits,vegetables,starches,legumes,dairyproducts,fats,andoilsusingsafehandlingandprofessionalpreparationtechniques.

8.5.8 Preparevarioussalads,dressings,marinades,andspicesusingsafehandlingandprofessionalpreparationtechniques.

8.5.9 Preparesandwiches,canapésandappetizersusingsafehandlingandprofessionalpreparationtechniques.

8.5.10Preparebreads,bakedgoodsanddessertsusingsafehandlingandprofessionalpreparationtechniques.

8.5.11Preparebreakfastmeats,eggs,cereals,andbatterproductsusingsafehandlingandprofessionalpreparationtechniques.

8.5.12Demonstrateprofessionalplating,garnishing,andfoodpresentationtechniques.

8.5.13Examinetheapplicabilityofconveniencefooditems.

8.5.14Demonstratecookingmethodsthatincreasenutritionalvalue,lowercalorieandfatcontent,andutilizeherbsandspicestoenhanceflavor.

Level1SE:126,130–131,132,143–145,149–153,155(summary),156(activities),157(examprep),237–240,242(activities),243(examprep),259–263,282–285,292(summary),293(activities),294(examprep),302–326(entirechapter,includingsummary,activities,&examprep),332–346(entirechapter,includingsummary,activities,&examprep),352–372(entirechapter,includingsummary,activities,&examprep),378–397(entirechapter,includingsummary,activities,&examprep),400–412(entirechapter,includingsummary,activities,&examprep)

Level2SE:60–75,80–91,103–117,131–149,172–189,362–377,388(essentialskills),392–403,410–421,431–441,450–461,467–487,495(essentialskills),497–498,502–507,510–521






8.6Demonstrateimplementationoffoodservicemanagementandleadershipfunctions

8.6.1 Applyprinciplesofpurchasing,receiving,issuing,andstoringinfoodserviceoperations.

8.6.2 Practiceinventoryproceduresincludingfirstin/firstoutconcept,datemarking,andspecificrecordkeeping.

8.6.3 Applyaccountingproceduresinplanningandforecastingprofitandloss.

8.6.4 Examinetheareasofriskmanagementandlegalliabilitywithinthefoodserviceindustry.

8.6.5 Applyhumanresourcepoliciesincludingrules,regulations,laws,hiring,compensation,overtime,discrimination,andharassment.

8.6.6 Applytheproceduresinvolvedinstaffplanning,recruiting,interviewing,selecting,scheduling,performancereviewing,andterminatingofemployees.

8.6.7 Conductstafforientation,training,consistentreinforcementoftrainingstandards,andeducation,andonthejobtraining/retraining.

8.6.8 Implementmarketingplanforfoodserviceoperations.

8.6.9 Designinternal/externalcrisismanagementanddisasterplansandresponseprocedures.

8.6.10Applyprinciplesofinventorymanagement,laborcostandcontroltechniques,productionplanningandcontrol,andfacilitiesmanagementtofrontandbackofthehouseoperations.

Level1SE:48–50,102–119(entirechapter,includingsummary,activities,&examprep),122,133–135,137(activities),138–139(examprep),146–149,155(summary),156(Q1&2,activities),157(examprep),160–173(entirechapter,includingsummary,activities,&examprep),176–195(entirechapter,includingsummary,activities,&examprep),202–203,212,218(activities),219(examprep),246–249,250–251,266(summary),268(activities),269(examprep),286–291,292(summary),293(activities),295(examprep),436–437,439–441,442–445,459–460(Q1),461(summary),462(activities),463(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

Level2SE:12–23,37–41,52–53,56,59,69,70(summary),72(examprep),102–103,110(knowledgecheck),129–130,143(summary),146(examprep),154,172,182(knowledgecheck),183(summary),185(examprep),196–215,218–237,240–249,252–287,290–309,362–363,390–391,398(summary,casestudy),400(examprep),408–409,410(safety),418(examprep),428–430,435(knowledgecheck),438(examprep),455(casestudy),493,502(summary),503(activities),504(examprep)






8.7 Demonstratetheconceptofinternalandexternalcustomerservice

8.7.1 Analyzetheroleofqualityserviceasastrategiccomponentofexceptionalperformance.

8.7.2 Demonstratequalityservicesthatmeetindustrystandardsinthefoodserviceindustry.

8.7.3 Analyzetherelationshipbetweenemployeesandcustomersatisfaction.

8.7.4 Applystrategiesforaddressingandresolvingcomplaints.

8.7.5 Demonstratesensitivitytodiversityandindividualswithspecialneeds.

Level1SE:48–50,53(summary,Q1&Q2),54(activities),55(examprep),170,171(summary),172(activities),173(examprep),422–433(entirechapter,includingsummary,activities,&examprep),436–443,458–460(Q1&Q2),461(summary),462(activities),463(examprep)

Level2SE:240–241,246(summary),294–297

A Correlation of Foundations of Restaurant Management ... · 8.5.6 Prepare various stocks, soups,...

Documents

Transcript of A Correlation of Foundations of Restaurant Management ... · 8.5.6 Prepare various stocks, soups,...