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