HI FRMCA 2e Correlation L2 Culinary I sw · Management & Culinary Arts ... • 21st Century...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevel2©2018

TotheHawaiiDepartmentofEducationCareerandTechnicalEducation

CareerPathway:PublicandHumanServicesCulinaryI

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018

SE=StudentEdition 2

INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018meetstheHawaiiDepartmentofEducationPublicandHumanServicesCTECareerPathwaystandardsforCulinaryI(lastmodifiedOctober31,2012).ThestandardslistedhereinconsistofspecificcompetenciesandskillsestablishedbytheAmericanCulinaryFederation(ACF)asrepresentedbyNOCTIinits2013assessmentblueprintforACFculinaryartscertification,whichcanbefoundonlineathttp://www.nocti.org/PDFs/ACF/3990%20and%203991_Culinary_Arts.pdf.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.


SE=StudentEdition 3

Standard Concept Benchmark FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level2©2018

PLC1.0Assesstheimpactoftheinter-relationshipbetweentheculinaryandhospitalityindustriestocapitalizeonsustainableandgrowthopportunities.

Culinary&HospitalityIndustries

PLC1.1Compareandcontrasttheimpactoftheculinaryandhospitalityindustriesfortheirroleinthecommunity.

• Definetheroleoftheculinaryindustryinthelocalandtouristcommunity.

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• Definetheroleofthehospitalityindustryinthelocalandtouristcommunity.

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• 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:59(didyouknow),62(nutrition),129,318–322,372–374

o Examinetheimpactoftechnologicalchangesontheavailabilityoffoodsourcesfortheculinaryindustry.

§ Coolingfood(Refrigeration,freezing,flashfreezing)

§ Preservationoffood(canning,packaging,foodadditives)

§ Transportationoffood(ground,air,shipping)

SE:230,261,275–277

PLC2.2Compareandcontrastvariousculinaryrelatedindustriesfortheirroleinfoodproduction.

• Describetheroleofthefoodresearchanddevelopmentindustryonfoodproduction.

SE:n/a

• Examinetheimpactofthefoodmanufacturingindustryonfoodproduction.

SE:n/a

• Examinetheroleofthefoodsafetyindustryonfoodproduction.

SE:48,52,59,384–385,406–407,424–425


SE=StudentEdition 4


PLC2.0,cont.

ContributorstotheIndustry

PLC2.3Analyzetheimpactofmajorculinaryinnovators,institutionsandinnovationsthathaverevolutionizedtheculinaryindustryinternationally,nationally,andlocally.

• Analyzetheimpactofculinaryinnovatorsthathaverevolutionizedtheculinaryindustrysuchas

§ Boulanger’sRestaurant§ AugusteEscoffier§ JuliaChilds§ VariousHawaiiChefs

SE:n/a

• Analyzetheimpactofculinaryinstitutionsthathaverevolutionizedtheculinaryindustrysuchas

§ LeCordonBleu§ TheCulinaryInstituteofAmerica§ CulinaryInstituteofthePacific

SE:204

• Analyzetheimpactofculinaryinnovationsthathaverevolutionizedtheculinaryindustrysuchas

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

SE:131,259,316–332

FoodConsumption

PLC2.4Analyzetheinter-relationshipofchangingfoodconsumptionpatternsandconsumerdemandfortheirimpactontheculinaryindustry.

• Analyzechangesthatimpactfoodconsumptionpatternssuchaslifestylechoices,health-relatedpreferences,foodtrends,andfoodcost.

SE:181(industry),366–374

• Analyzetheimpactofexposuretoglobalcuisines,seasoningsandflavorsonconsumerdemandandtheculinaryindustry.

SE:n/a

PLC3.0Evaluatepersonalinterestsandstrengthsforcompatibilitywiththeskillsandattitudesessentialtovariedculinarysettings.

FoodServiceSettings

PLC3.1Compareandcontrastwhereandhowfoodisservedimpactsthepurpose,presentation,service,andcookingtechniques.

• Compareandcontrastfoodservicecommercialfacilitiesfortheirpurpose,presentation,service,andcookingtechniquessuchas

§ Finedining§ Familydining§ Fastfood

SE:28–29


SE=StudentEdition 5

• Compareandcontrastfoodserviceinstitutionalfacilitiesfortheirpurpose,presentation,serviceandcookingtechniquessuchas

§ Hospitals§ Schools§ Military§ ReligiousOrganizations

SE:n/a


PLC3.0,cont.

OccupationCompatibility

PLC3.2Compareandcontrastthemodernbrigadeandnon-brigadesystemsinthefoodservicefacilitiestodeterminetheskillsandknowledgeneededforcompatibilitywithpersonalinterestsandstrengths.

• Analyzeskillsandknowledgeneededinamodernbrigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.

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

SE:n/a

• Analyzetheskillsandknowledgeneededinanon-brigadesystemtodeterminecompatibilitywithpersonalinterests,values,goals,andstrengths.

SE:285(activity5),290–292,399(activity5),437(activity5)

Professionalism:WorkAttitudeBehaviorProfessionalGrowth

PLC3.3Assessprofessionalbehaviorandattitudefortheirimpactonretentionandpromotionwithintheculinaryindustry.

• Applyprofessionalbehaviorskillsinaculinarysettingsuchaspromptness,neatness,andorganizationalskills.

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• Demonstrateaprofessionalattitudeinaculinarysettingsuchascourtesy,adaptability,team-oriented,andserviceorientedattitude.

SE:298–299

• Assesslife-longlearningopportunitiessuchasexternships,tradeperiodicals,professionalorganizations,goalsettingfortheirimpactonretentionandpromotionwithintheculinaryindustry.

SE:n/a

PLC3.4Employstrategiestoresolveissuesandproblemsthatariseinastressfulenvironmentintheculinaryindustry.


SE=StudentEdition 6

• Identifycommonstressfulsituationsintheculinarysettingthatmayimpactphysical,emotionalandserviceabilityofworkersintheculinaryindustry.

SE:n/a

• Identifysolutionstoissuesandproblemsthatleadtostressintheculinaryindustry.

SE:244(industry),244–245,247(activity1),304–306


PLC4.0Applyeffectivecommunicationthatensuresqualityserviceandpromotesapositiveworkenvironment.

CommunicationFrontofhouse&Backofhouse

PLC4.1Compareandcontrastcommunicationskillsandstylesneededinthefrontofthehouseandbackofthehouseinaculinarysettingtoensurequalityserviceandpromoteapositiveworkenvironment.

• Identifythefunctionandpurposeofcommunicationforthefrontofthehousetopromotequalityserviceandapositiveworkenvironment.o Identifypurposeofcommunicationin

thefrontofthehouse.o Identifythelinesofcommunications

employedinthefrontofthehouse.o Describethecommunicationskills

neededwheninteractingwithcustomerswhichpromotepositiveoutcomes.

o Describeteamworkandco-workerinteractionswhichpromotepositiveoutcomes.

o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthefrontofthehouse.

SE:n/a

• Identifythefunctionandpurposeofcommunicationforthebackofthehousethatpromotesqualityserviceandpromotesapositiveworkenvironment.o Identifypurposeforwhichpeople

communicateinthebackofthehouse.o Identifythechainofcommandto

expeditequalityserviceusingeffectivecommunicationtechniques.

o Identifyhowprecisionoflanguageandimmediacyinfluencescommunicationtechniquestoensurequalityservice.

o Describeconflictresolutionstrategiesthatpromotesolutionsandpositiveoutcomesforthebackofthehouse.

SE:n/a

• Compareandcontrastcommunicationskillsneededtoresolveconflictsusedinthefrontofthehousetothebackofthehouse.

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• Analyzetheimportanceofacknowledgingerrorsthatimpactthesafetyoffood,customers,andco-workers.

SE:n/a


SE=StudentEdition 7


PLC4.0,cont.

SpeakingandListening

PLC4.2Analyzeeffectivespeakingandlisteningskillsandtechniquestoensurequalityservice.

• Useappropriateterminology,andpreciselanguagetocommunicateeffectively.

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• Useactivelisteningskillssuchasreflection,restatement,andclarificationtechniquestocommunicateeffectively.

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• Determinewaystoovercomebarrierstocommunication.

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• Followdirectionsandaskquestionstoeffectivelyworkandprovidequalityservice.

SE:n/a

TechnicalReading

PLC4.3Readandinterpretavarietyofculinarywork-relateddocumentstoacquirepertinenttechnicalterminologyandinformation.

• Determinethemeaningofsymbols,keyterms,andotherdomain-specificwordsandphrasesastheyareusedinaspecificscientificortechnicalcontextrelevanttotheculinaryindustry.

SE:56(knowledgecheck),69(knowledgecheck),322(knowledgecheck),399(activity2)

• Executedirectionsfromdocuments.

SE:n/a

• Analyzeinformationasrelatedtotheculinaryindustry.

SE:n/a

TechnicalWriting

PLC4.4Writetechnicalinformationandideasinaclearandindustryappropriatestyletoconveyinformation.

• Composewrittencommunicationstoconveyanddocumentinformationusingcorrectculinaryterminology,spellingandgrammar.

§ Recipes§ Menuorders

SE:234(casestudyfollow-up)

• Prepareclearandcoherentwrittendocumentsinwhichthedevelopment,organization,andstyleareappropriatetotask,purpose,andaudience.

SE:22(activities3,4,5,&6),26–38,40(allactivities),71(activities1&4),86(activity4),112(activities4&6),145(activities4,5,&6),213(activity6),284(activities1&2),285(activity5),308(activity4),334(activities1,3,&4),354(activity5),376(activities5&6),399(activities4&6),416(activity1),456(activity4),482(activity4)


SE=StudentEdition 8


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:59(safety),62(nutrition),84(safety),128(nutrition),427(didyouknow),429(safety)

• Examinecommonchemicalcontaminatesthataffectfoodfortheirrelationshiptofoodsafety.

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

§ Pesticides§ Foodadditives(somefoodpreservatives/MSG/sulfites)

§ Toxicmetals(lead,copper,zinc)

SE:371–373

• Examinecommonphysicalcontaminatesthataffectfoodsafety.

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

SE:n/a

PLC5.2Analyzemethodstopreventbiological,chemicalandphysicalcontaminationoffoodtoensureoperations.

• AnalyzetheimpactofHACCP(HazardAnalysisCriticalControlPoint)ontheflowoffoodforconsumerconsumption.

SE:424

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

SE:52–53,56,59,69,103,130,184(activity5),228–232,234(activity3),271–277,390–391,408–409,503(activity6),493

• Properlyuseandstorechemicalcleanersandpesticides.

SE:n/a

• Usepropermetalpotswhencookingwithcertainingredients.

SE:n/a

• Analyzefoodadditivesthatarehealthyalternativesforsafeconsumption

SE:366–371


SE=StudentEdition 9

• Applythefundamentalsofgoodpersonalhygieneandprofessionaldresstopromotefoodsafety.(i.e.,handwashingtechniques,properdress,restraininghair,nailmaintenance).

SE:n/a

• Acknowledgeerrors/accidentsthatmightimpactfoodsafety/contamination.

SE:n/a


PLC5.0,cont.

Cleaning&Sanitation

PLC5.3Applypropercleaningandsanitationprocedurestopreventillnessandcontamination.

• Distinguishbetweencleaningandsanitationproceduresfortheirimpactinpreventionofillnessandcontamination.

SE:n/a

• Compareandcontrastcurrenttypesandproperusesofcleaningmaterialsandsanitizer.

§ Cleaning:detergents/hygienedetergents/degreasers/abrasivecleaners/

§ acidcleaners§ Sanitizers:chlorine/iodine/quaternaryammonia

SE:n/a

• Cleanandsanitizeutensils,equipmentandfacilitiesusingproperprocedure.

SE:n/a

PLC6.0Integratekitchensafetypracticesthatensureasafeworkingenvironment.

KitchenSafety PLC6.1Analyzekitchensafetyprocedurestopreventandreducekitchenrelatedaccidents.

• AnalyzethepurposeofOccupationalSafetyandHealthAdministration(OSHA)asrelatedtotheculinaryindustry.

SE:n/a

• Useproperbodymechanicstopreventinjuryintheworkplace.

SE:n/a

• Applysafehandlingandcareofequipment,toolsandutensilstopreventinjury.

SE:n/a

• AnalyzethepurposeoftheMaterialandSafetyDataSheets(MSDS)intheworkplacetoensuresafety.

SE:n/a

• Describethevarioustypesofkitchenfiresandproperextinguishingtechniques.

§ ClassA(wood,paper,cloth,plastic)

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

§ ClassD(combustibleswitches,wiring,metals,iron)

§ ClassK(Firesincookingappliancesinvolvingcombustiblevegetables,animaloils/fats)

SE:n/a


SE=StudentEdition 10

PLC6.2Recognizeandrespondtoemergencysituationsthatmayoccurintheworkplace.

• Analyzecommoninjuriesandresponseproceduresforknifecutsandburns.

SE:n/a

• Recognizewhenthereisaneedtocall911inanemergencysituation.

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Standard Concept Benchmark FoundationsofRestaurant

Management&CulinaryArts,SecondEdition,Level2©2018

PLC7.0Analyzeandapplymathematicalconceptstosolveproblemsinaculinarysetting.

QuantitativeReasoning

PLC7.1Applyappropriatequantitativereasoningskillstoinformdecision-makingandsolveproblems.

• Calculateequivalenciesforcapacity,volume,weight,liquidanddrymeasurements.

SE:86(activity3),112(activity3),219–224,235(activity4),334(activity1),354(activity3),399(activity3),437(activity3),456(activity3),503(activity3),520(activity3)

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

SE:n/a

• Usecalculationsforrecipeyieldconversions.

SE:144(activity3),184(activity3),223–224,482(activity3)

• Usecalculationsforrecipeportionsizeconversions.

SE:221–222

• Usecalculationstodeterminefood,supplyandunitcosts.

SE:37–38,219–220,278–280,284–285(activity3)

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:65(essentialskills),68(essentialskills),69(essentialskills),80–81,82(essentialskills),104,105(essentialskills),110(essentialskills),131–133,141,155–158,174–176,180(essentialskills),388(essentialskills),394,397(essentialskills),410(essentialskills),411(essentialskills)414,431(essentialskills),432(essentialskills),450–453,467–471,473,476–480,494–495,497–498,515,516



• Differentiateandusethefollowingknivestoapplypropertechniqueforpreparationofrecipe.Itisrecommendedthatallstudentsbeproficientintheuseofthefollowing:

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

safemannerandwithminimalwasteoffoodproduct√ Dice(small,medium,large)

√ Julienne√ StewCut

SE:104–105,131,133,388,432,515

Standard Concept Benchmark FoundationsofRestaurant

Management&CulinaryArts,SecondEdition,Level2©2018

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:366–371,448–451,456(activities1,2,&3),465(nutrition),482(activities2&6),503(activity3),510–512

• Applytheappropriatemixingmethodstocombineingredientsusingtheproperhandtoolorequipment.

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

SE:450–454,458–461,467–471,473,476–480,484–487,497–498,505–507

• Applythefollowingcookingmethodstoprepareavarietyoffoodforconsumption.

§ Drymethod(Grilling/sauté/panfry)

SE:107–109,133–141,392–393,410,412,414,433–435



§ Moistmethod(poach,steam,simmering)

§ Combinationmethod(Braising,stewing)

• Applybakingmethodstoexecutethefollowing:

§ Quickbreads§ Cakes§ Cookies

SE:448–461(entirechapterincludingsummary,activities,andrecipes),464,482(activity3),484,486,506

• Applyfoodpreparationtechniquesand/orcookingmethodstoexecutethefollowing:

§ Salads§ Soups§ Horsd’oeuvres

SE:124–125,366,367(essentialskills)


PLC8.0,cont.

CookingMethods,cont.

PLC8.3Executestandardrecipesusingtheproperingredients,equipment,toolsandtechniquestopreparefoodforconsumption.

• Planandapplystepsandmanagetimetoexecuterecipes.o Readandanalyzerecipestodetermineif

changesmustbemadewithregardstothefollowing:ingredientssubstitutions,yieldconversionsorportionsize.

o Analyzeworksimplificationtechniquesthataddressimplicationsoffood,timeandenergyforeffectivemiseenplace.

o Followproperprocedureofstandardrecipestoprepareandcombineingredientsusingpropertechnique.

o Applypropercookingorbakingmethodstoexecutearecipe.

SE:73–75,86(activity2),88–91,114–117,144(activity3),147–149,186–189,221,223–224,234(casestudyfollow-up),235(activity4),284–285(activity3),366–371,401–403,419–421,439–441,458–461,482(activity3),484–487,505–507

• Evaluateoutcomeofrecipes.o Analyzetaste,consistency,texture,

appearance,andportionsizeofrecipe.o Providepossiblesolutionstomodify

recipeifneeded.

SE:366–371

PLC9.0Developmenusandexecuterecipesthatmeettheneedsofaspecificcustomer.

Menuplanning PLC9.1Createmenusforvariouspurposestomeettheneedsofcustomers.

• Determinethestyleofdiningthatwillmeettheneedsofcustomer.o Planthemenu

§ Elicitfeedbackfromcustomer§ Revisemenubaseduponcustomerfeedback§ Adjustingredientstomeettheneedsofcustomer

SE:26–41(entirechapterincludingsummary,activities,&examprep)



§ Adjusttheportionsizetomeettheneedsofcustomer

o Chooserecipestoexecutemenuo Determinethepresentationstyleof

menuitemso Establishhowfoodwillbeserved

• Implementtheproperingredients,toolsandequipmenttoexecuterecipesonmenu.o Followproceduresofrecipesand

implementmiseenplacetoexecuteproperlytimedmenuitems.

o Applythepropercookingmethods,techniquesandbakingmethodstoexecutemenu.

o Platefoodinthepresentationstylethatsuitsthecustomer’sneeds.

SE:30,31,511–515


9.0,cont. Menuplanning,cont.

PLC9.1,cont.• Servefoodtocustomerinatimelymanner.

o Applyprofessionalbehaviorandattitudewheninteractingwiththecustomerandco-workers.

SE:34(essentialskills)

• Evaluatetheoutcomeofmenuo Collectfeedbackfromcustomero Providepossiblesolutionstomodify

menuforfuturereference.

SE:34–37

PLC10.0Integratelegalandethicalprinciplesindailyoperationstomakeinformeddecisionsthatreduceriskandlimitliability.

Legal&Ethics

PLC10.1Analyzelegalandethicalbehaviorsaffectingthedecisionsintheculinaryindustry.

• Evaluatecommonethicalpracticeswithintheculinaryindustrytofosterproperbehaviorsintheworkplace.

SE:n/a

• Examinelegalandethicalbehaviorsintheculinaryindustrythatprotectstheconsumer.

SE:n/a

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

SE:n/a

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

HI FRMCA 2e Correlation L2 Culinary I sw · Management & Culinary Arts ... • 21st Century...

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Transcript of HI FRMCA 2e Correlation L2 Culinary I sw · Management & Culinary Arts ... • 21st Century...