HI FRMCA 2e Correlation L1 Culinary I sw · Management & Culinary Arts ... • 21st Century...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevel1©2018

TotheHawaiiDepartmentofEducationCareerandTechnicalEducation

CareerPathway:PublicandHumanServicesCulinaryI

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

SE=StudentEdition 2

INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetstheHawaiiDepartmentofEducationPublicandHumanServicesCTECareerPathwaystandardsforCulinaryI(lastmodifiedOctober31,2012).CorrelationpagereferencesaretotheStudentEditionandarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

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

• CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.


SE=StudentEdition 3

Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

PLC1.0Assesstheimpactoftheinter-relationshipbetweentheculinaryandhospitalityindustriestocapitalizeonsustainableandgrowthopportunities.

Culinary&HospitalityIndustries

PLC1.1Compareandcontrasttheimpactoftheculinaryandhospitalityindustriesfortheirroleinthecommunity.

• Definetheroleoftheculinaryindustryinthelocalandtouristcommunity.

SE:8–12,21(summary)

• Definetheroleofthehospitalityindustryinthelocalandtouristcommunity.

SE:13–16,21(summary)

• Analyzetheimpactoftheinter-relationshipoftheculinaryandhospitalityindustriesinsustainingandgrowingopportunitiesinthelocalandtouristcommunity.

SE:n/a

HawaiianCultureValues

PLC1.2Analyzetheimpactof“HawaiianCultureValues”forsustainingandgrowingtheculinaryandhospitalityindustrysuchas

§ SpiritofAloha§ Spiritof‘ohana§ Ho’okipa(hosting)§ Localcuisines

SE:n/a

PLC2.0Analyzetheimpactofchangesinfoodproductionandconsumptionontheevolutionoftheculinaryindustry.

FoodProduction

PLC2.1Analyzetheimpactoffoodproductionchangesontheavailabilityoffoodsourcesintheculinaryindustry.

• Analyzemajorchangesinfoodproductionfortheirimpactontheculinaryindustry.o Examinetheevolutionofgrowingand

harvestingpracticesoncrops,fishandanimalfoodsourcesfortheirimpactontheculinaryindustry.

SE:14,325(activity5)

o Examinetheimpactoftechnologicalchangesontheavailabilityoffoodsourcesfortheculinaryindustry.

§ Coolingfood(Refrigeration,freezing,flashfreezing)

§ Preservationoffood(canning,packaging,foodadditives)

§ Transportationoffood(ground,air,shipping)

SE:22(activity2),148–150,151–153,155(summary)

PLC2.2Compareandcontrastvariousculinaryrelatedindustriesfortheirroleinfoodproduction.

• Describetheroleofthefoodresearchanddevelopmentindustryonfoodproduction.

SE:n/a

• Examinetheimpactofthefoodmanufacturingindustryonfoodproduction.

SE:15

• Examinetheroleofthefoodsafetyindustryonfoodproduction.

SE:146–147,154,161,165,172(activity3)


SE=StudentEdition 4


PLC2.0,cont.

ContributorstotheIndustry

PLC2.3Analyzetheimpactofmajorculinaryinnovators,institutionsandinnovationsthathaverevolutionizedtheculinaryindustryinternationally,nationally,andlocally.

• Analyzetheimpactofculinaryinnovatorsthathaverevolutionizedtheculinaryindustrysuchas

§ Boluanger’sRestaurant§ AugusteEscoffier§ JuliaChilds§ VariousHawaiiChefs

SE:16–19,20,22(activities5&6)

• Analyzetheimpactofculinaryinstitutionsthathaverevolutionizedtheculinaryindustrysuchas

§ LeCordonBleu§ TheCulinaryInstituteofAmerica§ CulinaryInstituteofthePacific

SE:19–20

• Analyzetheimpactofculinaryinnovationsthathaverevolutionizedtheculinaryindustrysuchas

§ Mediacookingandfoodshows§ Foodmovements(e.g.,fusioncooking,farmtotable,slowfood,pop-uprestaurants)

SE:20

FoodConsumption

PLC2.4Analyzetheinter-relationshipofchangingfoodconsumptionpatternsandconsumerdemandfortheirimpactontheculinaryindustry.

• Analyzechangesthatimpactfoodconsumptionpatternssuchaslifestylechoices,health-relatedpreferences,foodtrends,andfoodcost.

SE:16

• Analyzetheimpactofexposuretoglobalcuisines,seasoningsandflavorsonconsumerdemandandtheculinaryindustry.

SE:14–15


SE=StudentEdition 5

PLC3.0Evaluatepersonalinterestsandstrengthsforcompatibilitywiththeskillsandattitudesessentialtovariedculinarysettings.

FoodServiceSettings

PLC3.1Compareandcontrastwhereandhowfoodisservedimpactsthepurpose,presentation,service,andcookingtechniques.

• Compareandcontrastfoodservicecommercialfacilitiesfortheirpurpose,presentation,service,andcookingtechniquessuchas

§ Finedining§ Familydining§ Fastfood

SE:10–11

• Compareandcontrastfoodserviceinstitutionalfacilitiesfortheirpurpose,presentation,serviceandcookingtechniquessuchas

§ Hospitals§ Schools§ Military§ ReligiousOrganizations

SE:12


SE=StudentEdition 6


PLC3.0,cont.

OccupationCompatibility

PLC3.2Compareandcontrastthemodernbrigadeandnon-brigadesystemsinthefoodservicefacilitiestodeterminetheskillsandknowledgeneededforcompatibilitywithpersonalinterestsandstrengths.

• Analyzeskillsandknowledgeneededinamodernbrigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.

§ Executivechef§ Sous-chef§ Areachef§ LineCooks§ Pastrychef§ Shortordercook

SE:29–31,32–33,40(activity4),41(examprep),248–249,436–437

• Analyzetheskillsandknowledgeneededinanon-brigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.

SE:26–28,29–31,40(activities4&5),41(examprep),436–437,466–467

Professionalism:WorkAttitudeBehaviorProfessionalGrowth

PLC3.3Assessprofessionalbehaviorandattitudefortheirimpactonretentionandpromotionwithintheculinaryindustry.

• Applyprofessionalbehaviorskillsinaculinarysettingsuchaspromptness,neatness,organizationalskills.

SE:36,38,40(activity3),45,123,124–125,137(activities2–6),176–177,424,475–476

• Demonstrateaprofessionalattitudeinaculinarysettingsuchascourtesy,adaptability,team-oriented,andserviceorientedattitude.

SE:46–47,48–49,51,52(knowledgecheck),54(activities1&2),93(activity3),423–424,425–426,429–430,431(summary,Q1),432(activities1&4),433(examprep),439–441

• Assesslife-longlearningopportunitiessuchasexternships,tradeperiodicals,professionalorganizations,goalsettingfortheirimpactonretentionandpromotionwithintheculinaryindustry.

SE:30–31,36,37–38,39(summary,Q2)

PLC3.4Employstrategiestoresolveissuesandproblemsthatariseinastressfulenvironmentintheculinaryindustry.

• Identifycommonstressfulsituationsintheculinarysettingthatmayimpactphysical,emotionalandserviceabilityofworkersintheculinaryindustry.

SE:34–36,38,39(summary,Q1),168–169

• Identifysolutionstoissuesandproblemsthatleadtostressintheculinaryindustry.

SE:170,172(activity1),429–430,432(activity5),472–474


SE=StudentEdition 7


PLC4.0Applyeffectivecommunicationthatensuresqualityserviceandpromotesapositiveworkenvironment.

CommunicationFrontofhouse&Backofhouse

PLC4.1Compareandcontrastcommunicationskillsandstylesneededinthefrontofthehouseandbackofthehouseinaculinarysettingtoensurequalityserviceandpromoteapositiveworkenvironment.

• Identifythefunctionandpurposeofcommunicationforthefrontofthehousetopromotequalityserviceandapositiveworkenvironment.o Identifypurposeofcommunicationin

thefrontofthehouse.o Identifythelinesofcommunications

employedinthefrontofthehouse.o Describethecommunicationskills

neededwheninteractingwithcustomerswhichpromotepositiveoutcomes.

o Describeteamworkandco-workerinteractionswhichpromotepositiveoutcomes.

o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthefrontofthehouse.

SE:26–28(seeespeciallyknowledgecheckQ1),40(activity4),49,60–62,170,246–249,423–424,425–426,429–430,432(activity5),436–437,439–441,461(summary),472–474

• Identifythefunctionandpurposeofcommunicationforthebackofthehousethatpromotesqualityserviceandpromotesapositiveworkenvironment.o Identifypurposeforwhichpeople

communicateinthebackofthehouse.o Identifythechainofcommandto

expeditequalityserviceusingeffectivecommunicationtechniques.

o Identifyhowprecisionoflanguageandimmediacyinfluencescommunicationtechniquestoensurequalityservice.

o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthebackofthehouse.

SE:26–28,40(activity4),49,49–50,66–68,70(activities2,4,&6),168–170,172(activity1),441,472–474

• Compareandcontrastcommunicationskillsneededtoresolveconflictsusedinthefrontofthehousetothebackofthehouse.

SE:26–28(seeespeciallyknowledgecheckQ1),40(activity4),170,429–430

• Analyzetheimportanceofacknowledgingerrorsthatimpactthesafetyoffood,customers,andco-workers.

SE:102–103,111–114,117(activity6),153,154,156(Q2),160–161,166–167,168,171(summary),172(activity2),176,192,193(summary),425–426,429–430,432(activity3)


SE=StudentEdition 8


PLC4.0,cont.

SpeakingandListening

PLC4.2Analyzeeffectivespeakingandlisteningskillsandtechniquestoensurequalityservice.

• Useappropriateterminology,andpreciselanguagetocommunicateeffectively.

SE:60–62,69(summary),70(activity2),194(Q1),268(activity5)

• Useactivelisteningskillssuchasreflection,restatement,andclarificationtechniquestocommunicateeffectively.

SE:49,61–62,69(summary)

• Determinewaystoovercomebarrierstocommunication.

SE:66–68,69(summary),70(activities4&6)

• Followdirectionsandaskquestionstoeffectivelyworkandprovidequalityservice.

SE:61–62,69(summary),70(activity2),268(activity5),425–426,439–441

TechnicalReading

PLC4.3Readandinterpretavarietyofculinarywork-relateddocumentstoacquirepertinenttechnicalterminologyandinformation.

• Determinethemeaningofsymbols,keyterms,andotherdomain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttotheculinaryindustry.

SE:60(sidenote),76–77,250,280–281,286–287,400–403,404,411(activity5)

• Executedirectionsfromdocuments.

SE:133–134,162–164,166–167,212

• Analyzeinformationasrelatedtotheculinaryindustry.

SE:76–77,462(activity5),467–469,478(collaborationactivity)

TechnicalWriting

PLC4.4Writetechnicalinformationandideasinaclearandindustryappropriatestyletoconveyinformation.

• Composewrittencommunicationstoconveyanddocumentinformationusingcorrectculinaryterminology,spellingandgrammar.

§ Recipes§ Menuorders

SE:293(activity1),294(activity2),325(activity6),371(activity5),396(activity5),440–441

• Prepareclearandcoherentwrittendocumentsinwhichthedevelopment,organization,andstyleareappropriatetotask,purpose,andaudience.

SE:62–65,70(activity1),137(activity4),242(activity4),268(activity6),344–345(activity5),371(activity1),396(activities1&2),411(activities5&6)


SE=StudentEdition 9


PLC5.0Integratefoodsafetyandsanitationpracticestopreventillnessandcontaminationinaculinarysetting.

FoodSafety

PLC5.1Compareandcontrastbiological,chemicalandphysicalcontaminatesthataffectfoodsafetytoensuresafeculinaryenvironment.

• Examinecommonbiologicalmicroorganismsrelatedtofoodspoilageandillnessandtheirconditionforgrowthtoensuresafetyoftheculinaryenvironment.

§ Bacteria(Salmonella/E.coli/listeriosis/shigellosis)

§ Viruses(HepatitisA/Norovirus)§ Parasites(protozoa/roundworms/flatworms)

§ Fungi(mold/yeast)§ Toxins(seafood/mushrooms)

SE:104–109,116(activities2&3)

• Examinecommonchemicalcontaminatesthataffectfoodfortheirrelationshiptofoodsafety.

§ Cleaningsupplies(detergents/hygienedetergents/degreasers/abrasivecleaners/acidcleaners)

§ Pesticides§ Foodadditives(somefoodpreservatives/MSG/sulfites)

§ Toxicmetals(lead,copper,zinc)

SE:109,128–129,135

• Examinecommonphysicalcontaminatesthataffectfoodsafety.

§ Pests§ Foreignobjects(glass/wood/hair/metalshavings/nailpolish)

SE:110,134–135,142

PLC5.2Analyzemethodstopreventbiological,chemicalandphysicalcontaminationoffoodtoensureoperations.

• AnalyzetheimpactofHACCP(HazardAnalysisCriticalControlPoint)ontheflowoffoodforconsumerconsumption.

SE:154

• Analyzeproperfoodhandling(rawandreadytoeat)practiceswhenreceiving,storing,prepping,cooking,anddeliverytoconsumers.

SE:126–127,142,146–147,148–150,151–153,154,155(summary),156(activities)

• Properlyuseandstorechemicalcleanersandpesticides.

SE:109,127–132,133–134,135

• Usepropermetalpotswhencookingwithcertainingredients.

SE:n/a

• Analyzefoodadditivesthatarehealthyalternativesforsafeconsumption

SE:403

• Applythefundamentalsofgoodpersonalhygieneandprofessionaldresstopromotefoodsafety.(i.e.,handwashingtechniques,

SE:122–127


SE=StudentEdition 10

properdress,restraininghair,nailmaintenance).

• Acknowledgeerrors/accidentsthatmightimpactfoodsafety/contamination.

SE:109,110,112–113,122,130,135


PLC5.0,cont.

Cleaning&Sanitation

PLC5.3Applypropercleaningandsanitationprocedurestopreventillnessandcontamination.

• Distinguishbetweencleaningandsanitationproceduresfortheirimpactinpreventionofillnessandcontamination.

SE:127–130

• Compareandcontrastcurrenttypesandproperusesofcleaningmaterialsandsanitizer.

§ Cleaning:detergents/hygienedetergents/degreasers/abrasivecleaners/

§ acidcleaners§ Sanitizers:chlorine/iodine/quaternaryammonia

SE:128

• Cleanandsanitizeutensils,equipmentandfacilitiesusingproperprocedure.

SE:129–132

PLC6.0Integratekitchensafetypracticesthatensureasafeworkingenvironment.

KitchenSafety PLC6.1Analyzekitchensafetyprocedurestopreventandreducekitchenrelatedaccidents.

• AnalyzethepurposeofOccupationalSafetyandHealthAdministration(OSHA)asrelatedtotheculinaryindustry.

SE:162–164

• Useproperbodymechanicstopreventinjuryintheworkplace.

SE:187–88

• Applysafehandlingandcareofequipment,toolsandutensilstopreventinjury.

SE:186–187,204–213,237–240

• AnalyzethepurposeoftheMaterialandSafetyDataSheets(MSDS)intheworkplacetoensuresafety.

SE:165

• Describethevarioustypesofkitchenfiresandproperextinguishingtechniques.

§ ClassA(wood,paper,cloth,plastic)

§ ClassB(Grease,oil,chemicals)§ ClassC(Electricalcords,switches,wiring)

§ ClassD(combustibleswitches,wiring,metals,iron)

§ ClassK(Firesincookingappliancesinvolvingcombustiblevegetables,animaloils/fats)

SE:178–180



PLC6.2Recognizeandrespondtoemergencysituationsthatmayoccurintheworkplace.

• Analyzecommoninjuriesandresponseproceduresforknifecutsandburns.

SE:183–184,189–191

• Recognizewhenthereisaneedtocall911inanemergencysituation.

SE:182,189–191


PLC7.0Analyzeandapplymathematicalconceptstosolveproblemsinaculinarysetting.

QuantitativeReasoning

PLC7.1Applyappropriatequantitativereasoningskillstoinformdecision-makingandsolveproblems.

• Calculateequivalenciesforcapacity,volume,weight,liquidanddrymeasurements.

SE:280–281,282–285,293(activity2)

• CalculateequivalenciesofmetricunitstoU.S.customaryunitscommonlyusedinculinaryforcapacity,volume,weight,liquidanddrymeasurements.

SE:280–281

• Usecalculationsforrecipeyieldconversions.

SE:278–279,294(activity1)

• Usecalculationsforrecipeportionsizeconversions.

SE:276–277

• Usecalculationstodeterminefood,supplyandunitcosts.


PLC8.0Applyfoodpreparationandcookingtechniquestoexecutestandardrecipesforconsumption.

FoodPreparationandTechnique

PLC8.1Applypropertechniqueintheuseoftoolsandequipmenttoexecuterecipes.

• Usepropertoolsandequipmentorappropriatesubstitutestocookandbakevariousdishesforconsumption.o Distinguishamongpropertoolsand

equipmenttoexecutearecipe• handtools(i.e.,spoons/peeler/whisks/tongs/strainers/spatulas/grater)

• measurementtools(scale/volume/liquid/ladles/measuringspoons)

• cookware(i.e.,stockpot,saucepan,roastingpans,varioushotelsizepans,bakingsheets,mixingbowls,piepanetc.).

SE:222–226,227–228,229–231



• Differentiateandusethefollowingknivestoapplypropertechniqueforpreparationofrecipe.Itisrecommendedthatallstudentsbeproficientintheuseofthefollowing:

§ Chefknife(8”or10”)§ Paringknife§ Slicer§ Boningknife§ Filletknife§ Butcherknife• Applythefollowingcutsina

safemannerandwithminimalwasteoffoodproduct√ Dice(small,medium,large)

√ Julienne√ StewCut

SE:234–235,238–240,242(activity5)




PLC8.0,cont.

CookingMethods

PLC8.2Applyproperuseofingredientsandcookingmethodstopreparefoodforconsumption.

• Analyzeinteractionofingredientsfortheireffectonflavor,textureandconsistencyoffoodpreparation.o Evaluateingredientsfortheireffectonthe

outcomeofrecipe.o Determinewhenandwhysubstitute

ingredientsmaybeusedtoimplementarecipe.

o Compareandcontrast“states”ofingredients:solid,liquid,gasfortheiroutcomeofarecipe.

o Evaluatedifferenttypesofseasonings,oils,levenersfortheiruseandoutcomeofarecipe.

SE:252–258,400–403,411(activity6)

• Applytheappropriatemixingmethodstocombineingredientsusingtheproperhandtoolorequipment.

§ Stirring§ Kneading§ Folding§ Cutting§ Blending§ Whipping§ Sifting

SE:261,321,342,405,407–409,411(activity4)

• Applythefollowingcookingmethodstoprepareavarietyoffoodforconsumption.

§ Drymethod(Grilling/sauté/panfry)

§ Moistmethod(poach,steam,simmering)

§ Combinationmethod(Braising,stewing)

SE:380–387,388–390,391–392,396(activities5&6)

• Applybakingmethodstoexecutethefollowing:

§ Quickbreads§ Cakes§ Cookies


• Applyfoodpreparationtechniquesand/orcookingmethodstoexecutethefollowing:

§ Salads§ Soups§ Horsd’oeuvres

SE:310–317,321–322,341,366–367,368–369




PLC8.0,cont.

CookingMethods,cont.

PLC8.3Executestandardrecipesusingtheproperingredients,equipment,toolsandtechniquestopreparefoodforconsumption.

• Planandapplystepsandmanagetimetoexecuterecipes.o Readandanalyzerecipestodetermineif

changesmustbemadewithregardstothefollowing:ingredientssubstitutions,yieldconversionsorportionsize.

o Analyzeworksimplificationtechniquesthataddressimplicationsoffood,timeandenergyforeffectivemiseenplace.

o Followproperprocedureofstandardrecipestoprepareandcombineingredientsusingpropertechnique.

o Applypropercookingorbakingmethodstoexecutearecipe.

SE:250–251,259–263,321–322,339–342,356–358,359–363,366–367,368–369,407–409

• Evaluateoutcomeofrecipes.o Analyzetaste,consistency,texture,

appearance,andportionsizeofrecipe.o Providepossiblesolutionstomodify

recipeifneeded.

SE:396(activities2&4),411(activity4)

PLC9.0Developmenusandexecuterecipesthatmeettheneedsofaspecificcustomer.

Menuplanning PLC9.1Createmenusforvariouspurposestomeettheneedsofcustomers.

• Determinethestyleofdiningthatwillmeettheneedsofcustomer.o Planthemenu

§ Elicitfeedbackfromcustomer§ Revisemenubaseduponcustomerfeedback§ Adjustingredientstomeettheneedsofcustomer

§ Adjusttheportionsizetomeettheneedsofcustomer

o Chooserecipestoexecutemenuo Determinethepresentationstyleof

menuitemso Establishhowfoodwillbeserved

SE:425–426,427–428

• Implementtheproperingredients,toolsandequipmenttoexecuterecipesonmenu.o Followproceduresofrecipesand

implementmiseenplacetoexecuteproperlytimedmenuitems.

o Applythepropercookingmethods,techniquesandbakingmethodstoexecutemenu.

o Platefoodinthepresentationstylethatsuitsthecustomer’sneeds.

SE:259–263,321–322,339–342,356–358,359–363,366–367,368–369,407–409




9.0,cont. Menuplanning,cont.

PLC9.1,cont.• Servefoodtocustomerinatimelymanner.

o Applyprofessionalbehaviorandattitudewheninteractingwiththecustomerandco-workers.

SE:48–49,440–441

• Evaluatetheoutcomeofmenuo Collectfeedbackfromcustomero Providepossiblesolutionstomodify

menuforfuturereference.

SE:427–428

PLC10.0Integratelegalandethicalprinciplesindailyoperationstomakeinformeddecisionsthatreduceriskandlimitliability.

Legal&Ethics

PLC10.1Analyzelegalandethicalbehaviorsaffectingthedecisionsintheculinaryindustry.

• Evaluatecommonethicalpracticeswithintheculinaryindustrytofosterproperbehaviorsintheworkplace.

SE:47,48,160–161,168–169,172(activities1,3,&5),470–471

• Examinelegalandethicalbehaviorsintheculinaryindustrythatprotectstheconsumer.

SE:112–133,146–147,156(activity5),185,194(activities4&5)

• Describethepurposeofregulatoryorganizations(i.e.AmericanswithDisabilitiesAct,FoodandDrugAdministration,UnitedStatesDepartmentofAgriculture)inordertomakeappropriatedecisionsrelatingtoclients.

SE:102,114,118–119(examprep),147,154,155(summary),181,426,443–445

StandardswerereceiveduponrequestviaemailonJune13,2017fromMichael_Barros/CIB/[email protected],2012.

HI FRMCA 2e Correlation L1 Culinary I sw · Management & Culinary Arts ... • 21st Century...

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Transcript of HI FRMCA 2e Correlation L1 Culinary I sw · Management & Culinary Arts ... • 21st Century...