A Correlation of Foundations of Restaurant Management & Culinary … · A Correlation of...

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A Correlation of Foundations of Restaurant Management & Culinary Arts, Second Edition Level 1 ©2018 To the Texas TEKS for 130.254 Culinary Arts (High School)

Transcript of A Correlation of Foundations of Restaurant Management & Culinary … · A Correlation of...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevel1©2018

TotheTexasTEKSfor130.254CulinaryArts

(HighSchool)

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

SE=StudentEdition

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INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetstheTexasTEKSfor130.254CulinaryArtsHighSchoolstandards.CorrelationpagereferencesaretotheStudentEdition,andarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.

• CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

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TEXASESSENTIALKNOWLEDGEANDSKILLSFORCAREERANDTECHNICALEDUCATION

FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

SubchapterI.HospitalityandTourism

130.254.CulinaryArts(TwoCredits),Adopted2015.(a)Generalrequirements.ThiscourseisrecommendedforstudentsinGrades10-12.Recommendedprerequisites:PrinciplesofHospitalityandTourismandIntroductiontoCulinaryArts.Studentsshallbeawardedtwocreditsforsuccessfulcompletionofthiscourse.

(b) Introduction.

(1) Careerandtechnicaleducationinstructionprovidescontentalignedwithchallengingacademicstandardsandrelevanttechnicalknowledgeandskillsforstudentstofurthertheireducationandsucceedincurrentoremergingprofessions.

(2) TheHospitalityandTourismCareerClusterfocusesonthemanagement,marketing,andoperationsofrestaurantsandotherfood/beverageservices,lodging,attractions,recreationevents,andtravel-relatedservices.

(3) CulinaryArtsbeginswiththefundamentalsandprinciplesoftheartofcookingandthescienceofbakingandincludesmanagementandproductionskillsandtechniques.Studentscanpursueanationalsanitationcertificationorotherappropriateindustrycertifications.Thiscourseisofferedasalaboratory-basedcourse.

(4) Studentsareencouragedtoparticipateinextendedlearningexperiencessuchascareerandtechnicalstudentorganizationsandotherleadershiporextracurricularorganizations.

(5)Statementsthatcontaintheword"including"referencecontentthatmustbemastered,whilethosecontainingthephrase"suchas"areintendedaspossibleillustrativeexamples.

(c) Knowledgeandskills.

(1) Thestudentdemonstratesprofessionalstandards/employabilityskillsasrequiredbybusinessandindustry.Thestudentisexpectedto:

(A)modeleffectiveoralandwrittencommunication;

22(activity1),47,49–50,51–52,54(activity1),60–62,62–65,70(activities),93(activities1&3),133–134,137(activities),168–170,172(activities4&5),194(Q1),218(activities1&6),242(activities1&4),325(activity4),345(activities2&3),371(activities1&5),396(activities1&6),424,429–430,432(activity1),462(activity1),477–478(activities1,4,&5),440–441,469,472–473

(B)practiceprofessionalgroomingandhygienestandards;

45,123–125,126–127,152–153,176–177,423–424

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(C)exercisepunctualityandtime-managementskills;

34–36,38,40(mathactivity),137(activity3)

(D)demonstrateself-respectandrespectforothers;

34–36,48–50,60–62,168–170,172(activity1),429–430,432(activity1),470–471,472–474

(E)demonstrateeffectiveteamworkandleadership;and

46–47,54(activities),170,172(activities4&5),242(activity4),268(activities4&5),396(activity4),429–430,466–476,477–478

(F)employinitiative,adaptability,andproblem-solvingtechniquesinpracticalapplications.

69(Q2),70(activity6),117(activity6),137(activity6),156(activity5),194(activities5&6),345(activities2&3),396(activity5),429–430,472–474

(2) Thestudentappliesadvancedreading,writing,mathematics,andscienceskillsforthefoodserviceindustry.Thestudentisexpectedto:

(A)composeindustryappropriatedocumentssuchaspurchasingspecificationsandpurchaseorders;

164,268(activity6),293(activity1),294(activity2),325(activity6),371(activities1&5),396(activity5)

(B)comprehendavarietyoftextssuchasoperationsandtrainingmanuals;

264–265

(C)calculatenumericalconceptssuchaspercentagesandestimationsinpracticalsituations,includingweightandmeasures;

156(activity3),172(activity3),242(activities2&3),268(activity3),293(Q1&activity2),344(activity2),371(activity3),359(Q2),396(activity3),404–405,411(activity3),462(activity3),477–478(activity3)

(D)understandscientificprinciplesusedinculinaryarts;

22(activity2),102–110,111–113,116–117(activities2,3,&6),137(activity2),142–145,150,151–153,218(activity2),268(activity2),293(activity2),323,325(activity2),344(activity2),371(activity2),378–379,395(Q2),396(activities1&2),400–403,405,411(activities2,4,&6),462(activity2)

(E)readandcomprehendstandardizedrecipes;

276–277,282,282–285

(F)writeandconvertstandardizedrecipes;and

278–282,293(activity1),294(activities1&2),371(activity3),396(activity5),411(activity3)

(G)calculateandmanagefoodcosts.

289–292,293(activity3),325(activity3),344(activity2)

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(3) Thestudentintegrateslistening,writing,andspeakingskillsusingverbalandnonverbalcommunicationtoenhanceoperations,guestsatisfaction,andprofessionaldevelopment.Thestudentisexpectedto:

(A)createformalorinformalpresentations;

116(activity1),172(activity5),218(activity6),411(activity5),432(activities1,4,&6),445(Q1),462(activity1)

(B)properlyanswerbusinessphones;

425

(C)writeinstructionsforaspecificrestaurantforaculinaryprocedureortheuseofapieceofequipment;and

268(activity6),371(activity5)

(D)attendandparticipateinanindustry-focusedstaffmeeting.

n/a

(4) Thestudentdemonstratesanunderstandingthatpersonalsuccessdependsonpersonaleffort.Thestudentisexpectedto:

(A)demonstrateaproactiveunderstandingofself-responsibilityandself-management;

30–31,34–36,37–38,39(Q1),46–47,137(activity3),172(activity1)

(B)explainthecharacteristicsofpersonalvaluesandprinciples;

47

(C)demonstratepositiveattitudesandworkhabits;

46–47,93(activity3)

(D)demonstrateexemplaryappearanceandpersonalhygiene;and

45,123,124–125,137(activities2–6),176–177,424

(E)identifyandmanagetheeffectsofexercise,dietaryhabits,andemotionalfactorssuchasstress,fatigue,oranxietyonjobperformance.

34–36,38,39(Q1),40(activity2)

(5) Thestudentdevelopsprinciplesintimemanagement,decisionmaking,effectivecooking,andprioritization.Thestudentisexpectedto:

(A)applyeffectivepracticesformanagingtimeandenergy;and

34–36,38,40(activity3),137(activity3),462(activity3)

(B)analyzevariousstepsinthedecision-makingprocess.

218(activity1),430

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(6) Thestudentresearches,analyzes,andexploreslifestyleandcareergoals.Thestudentexaminesjobsavailableinthefoodserviceindustryandaccessescareeropportunities.Thestudentisexpectedto:

(A)researchthemajorjobdutiesandqualificationsforvariouspositionsinthefoodserviceindustrytofacilitateselectionofcareerchoicesinculinaryarts;

26–28,29–30,32–33,40(activity5),54(activity5),116(activity5),218(activity5),436–437

(B)updateapersonalcareerportfolio;

78

(C)demonstrateproperinterviewtechniques;and

93(activity3),478(activity2)

(D)establishpersonalshort-andlong-termgoals.

93(activity5),468–469

(7) Thestudentunderstandsfactorsthataffectthefoodserviceindustry.Thestudentisexpectedto:

(A)researchhowhistoricalandcurrenttrendsinsocietyaffectthefoodserviceindustry;

14–16,22(activities1&3)

(B)identifyglobalculturesandtraditionsrelatedtofood;

16,268(activity1),344(activity1),411(activity1)

(C)researchfamouschefsfromhistory;and

18–20,22(activity5)

(D)summarizehistoricalentrepreneurswhoinfluencedfoodserviceintheUnitedStates.

17,20,22(activity6)

(8) Thestudentevaluatesanddeterminesequipment,ingredients,andproceduresusedinaprofessionalfoodsetting.Thestudentisexpectedto:

(A)identifyanddemonstratetheroleofmiseenplaceintheprofessionalfoodservicesetting;

250–251,259–263

(B)identifyanduselargeandsmallequipmentinacommercialkitchen;

202–203,204–206,207–211,212,214–216,222–228,229–232,232–236,310–317

(C)developandpracticefoodproductionandpresentationtechniques;

237–240,310–317,321,322,325(activity4),356,357,358,359,362,368–369,381–395,396(activities2&4),408–409,411(activity4)

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(D)identifyandusetheappropriateapplicationofmoist,dry,andcombinationcookerymethods;

381–395,396(activities1,2,4,5,&6)

(E)demonstratethepreparationskillsofitemscommonlypreparedinfoodserviceoperationssuchasbreakfastcookery,saladsanddressings,soupsandsandwiches,stocksandsauces,appetizers,seafood,poultry,meat,pastasandgrains,andfruitsandvegetables;and

268(activity5),310–317,322,357,362,368–369

(F)demonstratebakingtechniquessuchasyeastbreadsandrolls,quickbreads,anddesserts.

407–409,411(activity4)

(9) Thestudentunderstandsthevariousfoodserviceoperationssuchasquickservice,fastcasual,casual,finedining,institutional,andbeverageservice.Thestudentisexpectedto:

(A)explainqualitycustomerservice;

422–423,424,430,438

(B)demonstratetypesoftablesetting,dining,andserviceskills;

10–11,438,439–441,443–445,446–447,455–458,459–460,462(activity4)

(C)differentiatebetweenservicestyles;and

446–447,454,462(activity6)

(D)compareandcontrasttherolesofthefrontofthehouseandthebackofthehouseinthevariousfoodserviceoperations.

26–28(seeespeciallyknowledgecheckQ1),40(activity4),246–249,436–437

(10) Thestudentusestechnologyandcomputerapplicationstomanagefoodserviceoperations.Thestudentisexpectedto:

(A)usetechnologytoolsappropriatefortheindustry;

143–145,204–212,214–216,268(activity3),440,441,459–460

(B)operatetechnologyapplicationstoperformworkplacetasks;

291(technologysidenote),439–440,459–460

(C)explainandusepoint-of-salesystemsinvariousfoodserviceoperations;

291(technologysidenote),459–460,462(activity5)

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(D)demonstrateknowledgeincomputerprogramsusedforfoodmanagement;

294(activity3),462(activity5)

(E)evaluateinformationsourcesforculinaryarts;and

n/a

(F)interpretdatasuchasspreadsheets,databases,andsalesreports.

n/a

(11) Thestudentdemonstratesleadership,citizenship,andteamworkskillsrequiredforsuccess.Thestudentisexpectedto:

(A)applyteam-buildingskills;

46–47,49,70(activities2&4),268(activity5),294(activity2),325(activity4),371(activity4),396(activities4&5)

(B)applydecision-makingandproblem-solvingskills;

69(Q2),70(activity6),117(activity6),137(activity6),170,325(activity6),345(activities2&3),371(activity6),396(activities3,5,&6),411(activity6),429–430,462(activity6),472–474,476(Q3),477(Q1&Q2)

(C)determineleadershipandteamworkqualitiesincreatingapleasantworkingatmosphere;and

46–47,49–50,52(Q3),54(activity2),168–169,475–476,477–478(activities2&6)

(D)participateincommunityleadershipandteamworkopportunitiestoenhanceprofessionalskills.

n/a

(12) Thestudentexplainshowemployees,guests,andpropertyareprotectedtominimizelossesorliabilities.Thestudentisexpectedto:

(A)determinethebasicsofsafetyinculinaryarts;

125,126,127,142,143–145,146–147,148–150,151–154,156(activities4&5),166,178–182,182–185,186–188,194(activities1,2,&5),212–213,237,242(activity4)

(B)assessworkplaceconditionsandidentifysafetyhazards;

156(Q1),172(activity2),178,182,183–185,426

(C)determinethebasicsofsanitationinaprofessionalkitchen;

127–132,133–134,134–135,137(activity4)

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(D)determineproperreceiving,storage,anddistributiontechniques;

109,146–147,150(knowledgecheck),151–153,164

(E)demonstratepropercleaningofequipmentandmaintenanceinthecommercialkitchen;

127–130,130–132,232,236–237

(F)assessfoodhazardsanddeterminewaystopreventfoodhazards;and

125,134–135,142–144,145(knowledgecheckQ1),154,156(activities4,5,&6),192,344(activity2),394,425–426

(G)prepareforastateornationalfoodsanitationcertificationorotherappropriatecertifications.

n/a

(13) Thestudentrecognizesandmodelsworkethicsandlegalresponsibilities.Thestudentisexpectedto:

(A)understandandcomplywithlawsandregulationsspecifictothefoodserviceindustry;and

160–161,162–164,170,171(Q1&Q2),172(activity6),194(activities3&4),426,444–445

(B)demonstrateapositiveworkethic.

44–45,52(Q3)

http://tea.texas.gov/Academics/Learning_Support_and_Programs/Career_and_Technical_Education/CTE_Texas_Essential_Knowledge_and_Skills_for_2017-2018/