Introduction to Culinary Artsassets.pearsonglobalschools.com/.../201616/...Arts.pdf · Introduction...

A Correlation of

Introduction to Culinary Arts ©2017

To the

Texas Essential Knowledge and Skills for

Introduction to Culinary Arts

TEKS CorrelationsCorrelations to the Texas Essential Knowledge and Skills (TEKS): Student/Teacher Material

Proclamation 2017

SubjectSubchapterCoursePublisherProgram TitleProgram ISBNTEKS Coverage (%)

Knowledge and Skills Statement Student Expectation Breakout Item Type Citation Type Component ISBN Page (s) Specific Location

(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:

(A) model effective oral and written communication

(i) model effective oral communication Student/Teacher Narrative 9780134480633 683 paragraph 1 & "Telephone Etiquette"

Student/Teacher Activity 9780134480633 687 "Test Kitchen" & "Language Arts"Student/Teacher Narrative 9780134480633 217-219 "Learning to Communicate"Student/Teacher Activity 9780134480633 226 "Reviewing Concepts #1"Student/Teacher Activity 9780134480633 266 "Test Kitchen"

Teacher Only Narrative

Teacher Only (Drop-down menu)Teacher OnlyTeacher OnlyTeacher Only


(A) model effective oral and written communication

(ii) model effective written communication Student/Teacher Narrative 9780134480633 210 "Planning Your Work"

Student/Teacher Narrative 9780134480633 214 "Problem-Solving Strategies"Student/Teacher Activity 9780134480633 226 "Critical Thinking #10"Student/TeacherStudent/Teacher



Introduction to Culinary Arts Student Edition (Print) with Digital eText

Correlations to the Texas Essential Knowledge and Skills (TEKS): Student/Teacher MaterialChapter 130. Texas Essential Knowledge and Skills for Career & Technical EducationSubchapter I. Hospitality and Tourism§130.253. Introduction to Culinary Arts (One Credit), Adopted 2015. Pearson Education, Inc., publishing as Prentice Hall

9780134480633

(1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.(2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services.(3) Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.(5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.

(a) General requirements. This course is recommended for students in Grades 9 and 10. Recommended prerequisite: Principles of Hospitality and Tourism. Students shall be awarded one credit for successful completion of this course.

(b) Introduction.

(c) Knowledge and Skills.

100.00%

§130.253. Introduction to Culinary Arts1 or 42

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(B) practice professional grooming and hygiene standards

(i) practice professional grooming Student/Teacher Narrative 9780134480633 13-15 "Grooming and Hygiene"

Student/Teacher Activity 9780134480633 65 Question # 19Student/TeacherStudent/TeacherStudent/Teacher




(B) practice professional grooming and hygiene standards

(ii) practice professional hygiene standards Student/Teacher Narrative 9780134480633 13-15 "Grooming and Hygiene"

Student/Teacher Activity 9780134480633 65 Question # 19Student/TeacherStudent/TeacherStudent/Teacher




(C) exercise punctuality and time-management skills

(i) exercise punctuality Student/Teacher Narrative 9780134480633 220 "Attendance/Punctuality"

Student/Teacher Activity 9780134480633 226 Critical Thinking #12Student/Teacher Activity 9780134480633 233 Critical Thinking #13Student/TeacherStudent/Teacher




(C) exercise punctuality and time management skills

(ii) exercise time management skills Student/Teacher Narrative 9780134480633 221 "Productivity/Organizational Skills"

Student/Teacher Activity 9780134480633 233 Critical Thinking #13Student/TeacherStudent/Teacher


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Student/Teacher




(D) demonstrate self-respect and respect for others

(i) demonstrate self-respect Student/Teacher Narrative 9780134480633 220-221 "Personal Integrity"

Student/Teacher Activity 9780134480633 226 Critical Thinking #8Student/TeacherStudent/TeacherStudent/Teacher




(D) demonstrate self-respect and respect for others

(ii) demonstrate respect for others Student/Teacher Narrative 9780134480633 224 "Ethics", "Diversity", "Courtesy",





(E) demonstrate effective teamwork and leadership

(i) demonstrate effective teamwork Student/Teacher Narrative 9780134480633 224 "Teamwork/Collaboration"

Student/Teacher Activity 9780134480633 233 Understanding Concepts #11Student/TeacherStudent/TeacherStudent/Teacher


Teacher Only (Drop-down menu)Teacher Only


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Teacher OnlyTeacher Only


(E) demonstrate effective teamwork and leadership

(ii) demonstrate effective leadership Student/Teacher Narrative 9780134480633 225 "Leadership"

Student/Teacher Activity 9780134480633 226 Critical Thinking #13Student/Teacher Activity 9780134480633 233 Understanding Concepts #11Student/TeacherStudent/Teacher




(F) employ initiative, adaptability, and problem-solving techniques in practical applications

(i) employ initiative in practical applications Student/Teacher Narrative 9780134480633 222 "Initiative/Creativity"





(F) employ initiative, adaptability and problem-solving techniquesin practical applications

(ii) employ adaptability in practical applications Student/Teacher Narrative 9780134480633 813 "Adaptable"

Student/Teacher Activity 9780134480633 817 "Reviewing Concepts" and "Critical Thinking"Student/TeacherStudent/TeacherStudent/Teacher




(F) employ initiative, adaptability and problem-solving techniquesin practical applications

(iii) employ problem-solving techniques in practical applications Student/Teacher Narrative 9780134480633 221 "Problem Solving/Decision Making"

Student/Teacher Activity 9780134480633 226 Reviewing Concepts #2


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Student/TeacherStudent/TeacherStudent/Teacher



(2) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the restaurant food service industry. The student is expected to:

(A) organize oral and written information

(i) organize oral information Student/Teacher Narrative 9780134480633 217-219 "Communicating Effectively" & "Receiving and Giving Criticism"





(A) organize oral and written information

(ii) organize written information Student/Teacher Narrative 9780134480633 210-215 "Organizing Your Work" & "Sequencing and Simplifying Work"





(B) compose a variety of written documents such as menus, presentations, and advertisements

(i) compose a variety of written documents Student/Teacher Narrative 9780134480633 145-148 ""Standardized Recipes"

Student/Teacher Activity 9780134480633 153 "Language Arts"Student/Teacher Narrative 9780134480633 734-739 "Organizing and Designing a Menu"Student/Teacher Activity 9780134480633 739 Test Kitchen, Language ArtsStudent/Teacher



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(C) calculate numerical concepts such as weights, measurements, and percentages

(i) calculate numerical concepts Student/Teacher Narrative 9780134480633 154-160 "Scaling Recipes Up or Down", "Scaling Recipes Based on Portion

Size", "Scaling Recipes Based on an Available Ingredient"

Student/Teacher Activity 9780134480633 164 Reviewing Concepts #2Student/Teacher Activity 9780134480633 165 Reviewing Content #2Student/TeacherStudent/Teacher




(D) identify how scientific principles are used in the food service industry

(i) identify how scientific principles are used in the food service industry Student/Teacher Narrative 9780134480633 5-12

"Biological Hazards", "Physical Hazards", "Chemical Hazards", "Food Safety and Sanitation Certification", "FAT TOM", "Sources

of Contamination", "Avoiding Cross-Contamination"

Student/Teacher Activity 9780134480633 10 "Culinary Science"Student/Teacher Activity 9780134480633 20 Critical Thinking #6Student/TeacherStudent/Teacher




(E) use mathematics and science knowledge and skills to produce quality food products

(i) use mathematics knowledge to produce quality food products Student/Teacher Narrative 9780134480633 154-160 "Scaling Recipes Up or Down", "Scaling Recipes Based on Portion


Student/Teacher Activity 9780134480633 164 Critical Thinking #7Student/Teacher Activity 9780134480633 165 Reviewing Content #5Student/TeacherStudent/Teacher




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(ii) use mathematics skills to produce quality food products Student/Teacher Narrative 9780134480633 154-160 "Scaling Recipes Up or Down", "Scaling Recipes Based on Portion


Student/Teacher Activity 9780134480633 164 Test KitchenStudent/Teacher Activity 9780134480633 165 Reviewing Content #6Student/TeacherStudent/Teacher





(iii) use science knowledge to produce quality food products Student/Teacher Narrative 9780134480633 5-12








(iv) use science skills to produce quality food products Student/Teacher Narrative 9780134480633 5-12






(3) The student uses verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment. The student is expected to:

(A) develop and deliver presentations

(i) develop presentations Student/Teacher Narrative 9780134480633 794 - 795 Presentation Skills

Student/Teacher Activity 9780134480633 798 "Test Kitchen"Student/TeacherStudent/Teacher


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Student/Teacher




(A) develop and deliver presentations

(ii) deliver presentations Student/Teacher Narrative 9780134480633 794 - 795 Presentation Skills

Student/Teacher Activity 9780134480633 798 "Test Kitchen"Student/TeacherStudent/TeacherStudent/Teacher




(B) identify various marketing strategies used by the food serviceindustry such as traditional and innovative marketing strategies

(i) identify various marketing strategies used by the food service industry Student/Teacher Narrative 9780134480633 791-795 "Establishing a Client Base", "Marketing and Promoting a

Restaurant"

Student/Teacher Activity 9780134480633 798 Reviewing Concepts #1Student/TeacherStudent/TeacherStudent/Teacher




(C) demonstrate proper techniques for answering restaurant phones

(i) demonstrate proper techniques for answering restaurant phones Student/Teacher Narrative 9780134480633 683-684 "Telephone Etiquette", "Reservations"

Student/Teacher Activity 9780134480633 687 "Language Arts"Student/TeacherStudent/TeacherStudent/Teacher




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(D) relate interpersonal communications such as verbal and nonverbal cues to enhance communication with coworkers, employers, customers, and clients

(i) relate interpersonal communications to enhance communication with coworkers Student/Teacher Narrative 9780134480633 217-220 "Learning to Communicate"

Student/Teacher Activity 9780134480633 226 Reviewing Concepts #1Student/Teacher Activity 9780134480633 226 Test KitchenStudent/TeacherStudent/Teacher





(ii) relate interpersonal communications to enhance communication with employers Student/Teacher Narrative 9780134480633 217-220 "Learning to Communicate"






(iii) relate interpersonal communications to enhance communication with customers Student/Teacher Narrative 9780134480633 217-220 "Learning to Communicate"






(iv) relate interpersonal communications to enhance communication with clients Student/Teacher Narrative 9780134480633 217-220 "Learning to Communicate"



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Student/Teacher Activity 9780134480633 226 Test KitchenStudent/TeacherStudent/Teacher




(E) demonstrate active listening skills to obtain and clarify information

(i) demonstrate active listening skills to obtain information Student/Teacher Narrative 9780134480633 217-218 "Communicating Effectively"





(E) demonstrate active listening skills to obtain and clarify information

(ii) demonstrate active listening skills to clarify information Student/Teacher Narrative 9780134480633 217 Last paragraph

Student/Teacher Narrative 9780134480633 219 First paragraphStudent/Teacher Activity 9780134480633 226 Test KitchenStudent/TeacherStudent/Teacher



(4) The student solves problems using critical thinking, innovation, and creativity independently and in teams. The student is expected to:

(A) generate creative ideas to solve problems by brainstorming possible solutions

(i) generate creative ideas to solve problems by brainstorming possible solutions Student/Teacher Narrative 9780134480633 214 "Problem Solving Strategies"

Student/Teacher Narrative 9780134480633 221-222 "Problem Solving/Decision Making", "Initiative/Creativity"Student/Teacher Activity 9780134480633 226 Reviewing Concepts #2Student/TeacherStudent/Teacher



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(B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers

(i) employ critical-thinking skills to resolve conflicts with individuals Student/Teacher Narrative 9780134480633 220 "Resolving Conflicts"

Student/Teacher Activity 9780134480633 233 On the Job #16 and #18Student/TeacherStudent/TeacherStudent/Teacher




(B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers

(ii) employ interpersonal skills to resolve conflicts with individuals Student/Teacher Narrative 9780134480633 220 "Resolving Conflicts"

Student/Teacher Activity 9780134480633 233 On the Job #16 and #18Student/Teacher Narrative 9780134480633 712-715 "Handling Customer Complaints"Student/Teacher Activity 9780134480633 719 Reviewing Concepts #1Student/Teacher



(5) The student uses information technology tools specific to restaurant management to access, manage, integrate, and interpret information. The student is expected to:

(A) use information technology tools and applications to perform workplace responsibilities

(i) use information technology tools to perform workplace responsibilities Student/Teacher Narrative 9780134480633 75-76 "Receiving Equipment"

Student/Teacher Narrative 9780134480633 224 Technical SkillsStudent/Teacher Activity 9780134480633 80 Language ArtsStudent/Teacher Activity 9780134480633 226 Critical Thinking #10Student/Teacher




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(A) use information technology tools and applications to perform workplace responsibilities

(ii) use information technology applications to perform workplace responsibilities Student/Teacher Narrative 9780134480633 80 Payment Systems

Student/Teacher Narrative 9780134480633 224 Technical SkillsStudent/Teacher Narrative 9780134480633 805 Second paragraphStudent/Teacher Activity 9780134480633 80 Language ArtsStudent/Teacher Activity 9780134480633 226 Critical Thinking #10




(B) demonstrate knowledge and use of point-of-sale systems

(i) demonstrate knowledge of point-of-sale systems Student/Teacher Narrative 9780134480633 80 Payment Systems

Student/Teacher Narrative 9780134480633 705 Last paragraphStudent/Teacher Activity 9780134480633 80 Language ArtsStudent/TeacherStudent/Teacher




(B) demonstrate knowledge and use of point-of-sale systems

(ii) demonstrate use of point-of-sale systems Student/Teacher Narrative 9780134480633 80 Payment Systems

Student/Teacher Activity 9780134480633 80 Language ArtsStudent/TeacherStudent/TeacherStudent/Teacher




(C) evaluate Internet resources for information

(i) evaluate Internet resources for information Student/Teacher Narrative 9780134480633 144 The Internet

Student/Teacher Activity 9780134480633 20 Critical Thinking #8Student/Teacher Activity 9780134480633 164 Social StudiesStudent/Teacher


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Student/Teacher



(6) The student understands roles within teams, work units, departments, organizations, and the larger environment of the food service industry. The student is expected to:

(A) explain the different types and functions of kitchen, front-of-the-house, and support roles

(i) explain the different types of kitchen roles Student/Teacher Narrative 9780134480633 679-680 "Back-of-the-House Brigade"

Student/Teacher Narrative 9780134480633 687 Reviewing Concepts #2Student/Teacher Activity 9780134480633 719 Test KitchenStudent/TeacherStudent/Teacher





(ii) explain the different types of front-of-the-house roles Student/Teacher Narrative 9780134480633 677-679 "Front-of-the-House Brigade"






(iii) explain the different types of support roles Student/Teacher Narrative 9780134480633 677-682 "Restaurant Personnel"





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(iv) explain the different functions of kitchen roles Student/Teacher Narrative 9780134480633 679-680 "Back-of-the-House Brigade"

Student/Teacher Activity 9780134480633 687 Test KitchenStudent/Teacher Activity 9780134480633 720 Critical Thinking #14Student/TeacherStudent/Teacher





(v) explain the different functions of front-of-the-house roles Student/Teacher Narrative 9780134480633 677-679 "Front-of-the-House Brigade"

Student/Teacher Activity 9780134480633 720 Reviewing Content #1Student/TeacherStudent/TeacherStudent/Teacher





(vi) explain the different functions of support roles Student/Teacher Narrative 9780134480633 677-682 "Restaurant Personnel"

Student/Teacher Activity 9780134480633 711 Test KitchenStudent/Teacher Activity 9780134480633 720 Reviewing Content #4Student/TeacherStudent/Teacher




(B) investigate quality-control standards and practices

(i) investigate quality-control standards Student/Teacher Narrative 9780134480633 31-33 "The Seven Steps of HACCP"



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(B) investigate quality-control standards and practices

(ii) investigate quality-control practices Student/Teacher Narrative 9780134480633 31-33 "The Seven Steps of HACCP"





(C) differentiate between various styles of restaurant services such as table, buffet, fast food, fast casual, and quick service

(i) differentiate between various styles of restaurant services Student/Teacher Narrative 9780134480633 700-704 "Service Styles"





(D) illustrate various place settings using proper placement of dining utensils

(i) illustrate various place settings using proper placement of dining utensils Student/Teacher Narrative 9780134480633 695-697 "Covers"

Student/Teacher Activity 9780134480633 699 Test KitchenStudent/TeacherStudent/TeacherStudent/Teacher



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(E) demonstrate the proper service techniques in food service operations

(i) demonstrate the proper service techniques in food service operations Student/Teacher Narrative 9780134480633 704-709 "Serving Guests"

Student/Teacher Activity 9780134480633 711 Reviewing Concepts #2Student/Teacher Activity 9780134480633 711 Critical Thinking #5Student/Teacher Activity 9780134480633 711 Critical Thinking #6Student/Teacher Activity 9780134480633 711 Critical Thinking #7



(7) The student understands the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance. The student is expected to:

(A) assess workplace conditions with regard to safety and health

(i) assess workplace conditions with regard to safety Student/Teacher Narrative 9780134480633 38-65 Chapter 2: Kitchen Safety

Student/Teacher Activity 9780134480633 47 Reviewing Concepts #1Student/Teacher Activity 9780134480633 64 Social Studies sectionStudent/Teacher Activity 9780134480633 65 Critical Thinking #15Student/Teacher




(A) assess workplace conditions with regards to safety and health

(ii) assess workplace conditions with regard to health Student/Teacher Narrative 9780134480633 48-65 "2.2 Accidents and Injuries"

Student/Teacher Activity 9780134480633 64 Reviewing Concepts #4Student/Teacher Activity 9780134480633 65 Reviewing Content #4Student/TeacherStudent/Teacher




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(B) analyze potential effects caused by common chemicals and hazardous materials

(i) analyze potential effects caused by common chemicals Student/Teacher Narrative 9780134480633 58, 60-61 "Safety as an Ongoing Process", "Sample Material Safety Data

Sheet"





(B) analyze potential effects caused by common chemicals and hazardous materials

(ii) analyze potential effects caused by hazardous materials Student/Teacher Narrative 9780134480633 58, 60-61 "Safety as an Ongoing Process", "Sample Material Safety Data

Sheet"





(C) demonstrate first aid and cardiopulmonary resuscitation skills

(i) demonstrate first aid skills Student/Teacher Narrative 9780134480633 54-57 "First Aid and Emergency Procedures"





(C) demonstrate first aid and cardiopulmonary resuscitation skills

(ii) demonstrate cardiopulmonary resuscitation skills Student/Teacher Narrative 9780134480633 55-56 "CPR"

Student/Teacher Activity 9780134480633 64 Reviewing Concepts #3Student/TeacherStudent/Teacher


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Student/Teacher




(D) apply safety and sanitation standards common to the workplace

(i) apply safety standards common to the workplace Student/Teacher Narrative 9780134480633 38-65 "Chapter 2 Kitchen Safety"

Student/Teacher Activity 9780134480633 65 "Chapter 2 Review and Assessment"Student/TeacherStudent/TeacherStudent/Teacher




(D) apply safety and sanitation standards common to the workplace

(ii) apply sanitation standards common to the workplace Student/Teacher Narrative 9780134480633 3-20 "1.1 Sanitary Food Handling"

Student/Teacher Activity 9780134480633 20 Reviewing Concepts #3Student/Teacher Activity 9780134480633 21 Reviewing Concepts #4Student/TeacherStudent/Teacher




(E) research sources of food-borne illness and determine ways to prevent them

(i) research sources of food-borne illness Student/Teacher Narrative 9780134480633 3-12 "Importance of Food Safety"

Student/Teacher Activity 9780134480633 20 Science #1Student/TeacherStudent/TeacherStudent/Teacher




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(E) research sources of food-borne illness and determine ways to prevent them

(ii) determine ways to prevent [food-borne illness] Student/Teacher Narrative 9780134480633 13-20 "Grooming and Hygiene", "Cleaning and Sanitizing", "Waste

Disposal and Recycling", "Pest Control"





(F) determine professional attire and personal hygiene for restaurant employees

(i) determine professional attire for restaurant employees Student/Teacher Narrative 9780134480633 50 "Dressing for Safety"

Student/Teacher Activity 9780134480633 65 "On the Job" #19Student/TeacherStudent/TeacherStudent/Teacher




(F) determine professional attire and personal hygiene for restaurant employees

(ii) determine personal hygiene for restaurant employees Student/Teacher Narrative 9780134480633 13-15 "Grooming and Hygiene"

Student/Teacher Activity 9780134480633 20 Reviewing Concepts #2Student/Teacher Activity 9780134480633 65 "On the Job" #19Student/TeacherStudent/Teacher




(G) prepare for a state or national food sanitation certification or other appropriate certifications

(i) prepare for a state or national food sanitation certification or other appropriate certifications Student/Teacher Narrative 9780134480633 7 "Food Safety and Sanitation Certification"

Student/Teacher Narrative 9780134480633 30-31 "Food Safety System"


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(8) The student uses leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives. The student is expected to:

(A) apply team-building skills

(i) apply team-building skills Student/Teacher Narrative 9780134480633 224 "Teamwork/Collaboration"





(B) apply decision-making and problem-solving skills

(i) apply decision-making skills Student/Teacher Narrative 9780134480633 221 "Problem Solving/Decision Making"

Student/Teacher Activity 9780134480633 226 Reviewing Concepts #2Student/Teacher Narrative 9780134480633 712-718 "Handling Customer Complaints", "Handling Problems"Student/Teacher Activity 9780134480633 719 Critical Thinking #7Student/Teacher




(B) apply decision-making and problem-solving skills

(ii) apply problem-solving skills Student/Teacher Narrative 9780134480633 221 "Problem Solving/Decision Making"

Student/Teacher Activity 9780134480633 226 Reviewing Concepts #2Student/Teacher Narrative 9780134480633 712-718 "Handling Customer Complaints", "Handling Problems"Student/Teacher Activity 9780134480633 719 Critical Thinking #4Student/Teacher



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(C) determine leadership and teamwork qualities to aid in creating a pleasant working atmosphere

(i) determine leadership qualities to aid in creating a pleasant working atmosphere Student/Teacher Narrative 9780134480633 225 "Leadership"

Student/Teacher Narrative 9780134480633 810-814 "Managing a Restaurant"Student/Teacher Activity 9780134480633 817 Reviewing Concepts #2Student/Teacher Activity 9780134480633 817 Critical Thinking #7Student/Teacher




(C) determine leadership and teamwork qualities to aid in creating a pleasant working atmosphere

(ii) determine teamwork qualities to aid in creating a pleasant working atmosphere Student/Teacher Narrative 9780134480633 224-225 "Teamwork/Collaboration"

Student/Teacher Activity 9780134480633 226 Critical Thinking #13Student/Teacher Narrative 9780134480633 810-814 "Managing a Restaurant"Student/TeacherStudent/Teacher




(D) participate in community leadership and teamwork opportunities to enhance professional skills

(i) participate in community leadership opportunities to enhance professional skills Student/Teacher Narrative 9780134480633 793-795 "Marketing and Promoting a Restaurant"





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(D) participate in community leadership and teamwork opportunities to enhance professional skills

(ii) participate in teamwork opportunities to enhance professional skills Student/Teacher Narrative 9780134480633 793-795 "Marketing and Promoting a Restaurant"

Student/Teacher Activity 9780134480633 783 Test KitchenStudent/Teacher Activity 9780134480633 388 Test KitchenStudent/Teacher Activity 9780134480633 416 Test KitchenStudent/Teacher



(9) The student knows and understands the importance of professional ethics and legal responsibilities within the food service industry. The student is expected to:

(A) demonstrate ethical reasoning in a variety of workplace situations in order to make decisions

(i) demonstrate ethical reasoning in a variety of workplace situations in order to make decisions Student/Teacher Narrative 9780134480633 224 "Ethics"

Student/Teacher Activity 9780134480633 226 "Critical Thinking" #6Student/TeacherStudent/TeacherStudent/Teacher




(B) interpret and explain written organizational policies and procedures to help employees perform their jobs

(i) interpret written organizational policies and procedures to helpemployees perform their jobs Student/Teacher Narrative 9780134480633 815-816 "Training", "Supervising"

Student/Teacher Activity 9780134480633 818 "Chapter 23 Review and Assessment"Student/Teacher Activity 9780134480633 817 "Critical Thinking #8"Student/TeacherStudent/Teacher




(B) interpret and explain written organizational policies and procedures to help employees perform their jobs

(ii) explain written organizational policies and procedures to help employees perform their jobs Student/Teacher Narrative 9780134480633 815-816 "Training", "Supervising"

Student/Teacher Activity 9780134480633 818 "Chapter 23 Review and Assessment"Student/Teacher Activity 9780134480633 817 "Critical Thinking #8"Student/Teacher


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Student/Teacher




(C) develop guidelines for professional conduct

(i) develop guidelines for professional conduct Student/Teacher Narrative 9780134480633 814 "Managing People" paragraph 1

Student/Teacher Narrative 9780134480633 816 "Training"Student/Teacher Activity 9780134480633 817 On The Job #18Student/TeacherStudent/Teacher



(10) The student demonstrates an understanding that personal success depends on personal effort. The student is expected to:

(A) demonstrate a proactive understanding of self-responsibility and self-management

(i) demonstrate a proactive understanding of self-responsibility Student/Teacher Narrative 9780134480633 220-222 "Good Work Habits"





(A) demonstrate a proactive understanding of self-responsibility and self-management

(ii) demonstrate a proactive understanding of self-management Student/Teacher Narrative 9780134480633 220-222 "Good Work Habits," Personal Integrity"





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(B) identify behaviors needed to be employable and maintain employment such as positive work ethics and positive personal qualities

(i) identify behaviors needed to be employable Student/Teacher Narrative 9780134480633 217-222 "Learning to Communicate", "Good Work Habits"





(B) identify behaviors needed to be employable and maintain employment such as positive work ethics and positive personal qualities

(ii) identify behaviors needed to maintain employment Student/Teacher Narrative 9780134480633 217-222 "Learning to Communicate", "Good Work Habits"





(C) identify and evaluate the effects of exercise, nutritional dietary habits, and emotional factors such as stress, fatigue, or anxiety on job performance

(i) identify the effects of exercise on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"






(ii) identify the effects of nutritional dietary habits on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"



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(iii) identify the effects of emotional factors on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"






(iv) evaluate the effects of exercise on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"






(v) evaluate the effects of nutritional dietary habits on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"




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(vi) evaluate the effects of emotional factors on job performance Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"





(D) implement stress-management techniques

(i) implement stress-management techniques Student/Teacher Narrative 9780134480633 222-223 "Dealing with Stress"





(E) follow directions and procedures independently

(i) follow directions independently Student/Teacher Narrative 9780134480633 223 "Professionalism" paragraph 1

Student/Teacher Narrative 9780134480633 224-225 Teamwork/CollaborationStudent/Teacher Activity 9780134480633 233 Critical Thinking #12Student/TeacherStudent/Teacher




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(E) follow directions and procedures independently

(ii) follow procedures independently Student/Teacher Narrative 9780134480633 223 "Professionalism" paragraph 1

Student/Teacher Narrative 9780134480633 224-225 Teamwork/CollaborationStudent/Teacher Activity 9780134480633 233 Critical Thinking #12Student/TeacherStudent/Teacher



(11) The student develops principles in time management, decision making, effective communication, and prioritization. The student is expected to:

(A) apply effective practices for managing time and energy

(i) apply effective practices managing time Student/Teacher Narrative 9780134480633 215 "Simplifying Work"

Student/Teacher Narrative 9780134480633 223 "Managing Stress"Student/Teacher Activity 9780134480633 216 Reviewing Concepts #4Student/TeacherStudent/Teacher




(A) apply effective practices for managing time and energy

(ii) apply effective practices for managing energy Student/Teacher Narrative 9780134480633 212-213 "Making a Timeline"

Student/Teacher Narrative 9780134480633 223 "Managing Stress"Student/Teacher Activity 9780134480633 216 Reviewing Concepts #4Student/TeacherStudent/Teacher




(B) analyze various steps in the career decision-making process

(i) analyze various steps in the career decision-making process Student/Teacher Narrative 9780134480633 225 Educational and Training Requirements

Student/Teacher Activity 9780134480633 226 Language ArtsStudent/Teacher Activity 9780134480633 226 Critical Thinking #11Student/Teacher


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Student/Teacher




(C) discuss the importance of balancing a career, family, and leisure activities

(i) discuss the importance of balancing a career, family, and leisure activities Student/Teacher Narrative 9780134480633 223 "Managing Stress"




(12) The student knows and understands the importance of employability skills. The student is expected to:

(A) demonstrate skills related to seeking employment in the food service industry

(i) demonstrate skills related to seeking employment in the food service industry Student/Teacher Narrative 9780134480633 223-224 "Professionalism"





(B) identify the required training and educational requirements that lead toward appropriate career goals

(i) identify the required training that lead[s] toward appropriate career goals Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"

Student/Teacher Activity 9780134480633 226 Critical Thinking #7Student/Teacher Narrative 9780134480633 66 "Culinary Careers"Student/TeacherStudent/Teacher




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(B) identify the required training and educational requirements that lead toward appropriate career goals

(ii) identify the educational requirements that lead toward appropriate career goals Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"

Student/Teacher Activity 9780134480633 226 Critical Thinking #7Student/Teacher Narrative 9780134480633 66 "Culinary Careers"Student/TeacherStudent/Teacher




(C) select educational and work history highlights to include in a career portfolio

(i) select educational highlights to include in a career portfolio Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"





(C) select educational and work history highlights to include in a career portfolio

(ii) select work history highlights to include in a career portfolio Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"





(D) create and update a personal career portfolio

(i) create a personal career portfolio Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"

Student/Teacher Activity 9780134480633 226 Language Arts


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(D) create and update a personal career portfolio

(ii) update a personal career portfolio Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"





(E) recognize required employment forms and their functions such as I-9, work visa, W-4, and licensures to meet employment requirements

(i) recognize required employment forms Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"





(E) recognize required employment forms and their functions such as I-9, work visa, W-4, and licensures to meet employment requirements

(ii) recognize the functions [of required employment forms] to meet employment requirements Student/Teacher Narrative 9780134480633 225 ""Educational and Training Requirements"




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(F) research the local and regional labor workforce market to determine opportunities for advancement

(i) research the local labor workforce market to determine opportunities for advancement Student/Teacher Narrative 9780134480633 675 "Types of Restaurants, paragraph 3"





(F) research the local and regional labor workforce market to determine opportunities for advancement

(ii) research the regional labor workforce market to determine opportunities for advancement Student/Teacher Narrative 9780134480633 675 "Types of Restaurants, paragraph 3"





(G) investigate professional development training opportunities to keep current on relevant trends and information within the industry

(i) investigate professional development training opportunities to keep current on relevant trends within the industry Student/Teacher Narrative 9780134480633 225 "Educational and Training Requirements"





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(G) investigate professional development training opportunities to keep current on relevant trends and information within the industry

(ii) investigate professional development training opportunities to keep current on relevant information within the industry Student/Teacher Narrative 9780134480633 225 "Educational and Training and Requirements"





(H) recognize entrepreneurship opportunities

(i) recognize entrepreneurship opportunities Student/Teacher Narrative 9780134480633 225 "Leadership"




(13) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. The student is expected to:

(A) define job-specific technical vocabulary

(i) define job-specific technical vocabulary Student/Teacher Narrative 9780134480633 209 "Understanding Mise en Place"

Student/Teacher Narrative 9780134480633 117 Making an Oblique CutStudent/Teacher Activity 9780134480633 216 Reviewing Concepts #1Student/Teacher Activity 9780134480633 806 Critical Thinking #3Student/Teacher Activity 9780134480633 123 Critical Thinking #7




(B) analyze customer comments to formulate improvements in services and products and training of staff

(i) analyze customer comments to formulate improvements in services Student/Teacher Narrative 9780134480633 714-715 "Addressing Complaints Quickly

Student/Teacher Activity 9780134480633 719 Critical Thinking #6Student/TeacherStudent/Teacher


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(ii) analyze customer comments to formulate improvements in products Student/Teacher Narrative 9780134480633 714-715 "Addressing Complaints Quickly






(iii) analyze customer comments to formulate improvements in training of staff Student/Teacher Narrative 9780134480633 714-715 "Addressing Complaints Quickly





(C) detail ways to achieve high rates of customer satisfaction

(i) detail ways to achieve high rates of customer satisfaction Student/Teacher Narrative 9780134480633 704-711 "Serving Guests"

Student/Teacher Activity 9780134480633 687 Critical Thinking #5Student/Teacher Narrative 9780134480633 792-793 "Customer's ReactionsStudent/Teacher Activity 9780134480633 687 Critical Thinking #8Student/Teacher




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(D) use different types of payment options to facilitate customer payments for services

(i) use different types of payment options to facilitate customer payments for services Student/Teacher Narrative 9780134480633 80 Payment Systems

Student/Teacher Activity 9780134480633 80 Language ArtsStudent/Teacher Activity 9780134480633 798 Reviewing Concepts #3Student/TeacherStudent/Teacher




(E) demonstrate technical skills used in producing quality food service

(i) demonstrate technical skills used in producing quality food service Student/Teacher Narrative 9780134480633 224 Technical Skills




(14) The student understands factors that affect the food service industry. The student is expected to:

(A) outline the history and growth of the food service industry

(i) outline the history of the food service industry Student/Teacher Narrative 9780134480633 675 Types of Restaurants, First paragraph

Student/Teacher Activity 9780134480633 699 Social Studies sectionStudent/TeacherStudent/TeacherStudent/Teacher




(A) outline the history and growth of the food service industry

(ii) outline the growth of the food service industry Student/Teacher Narrative 9780134480633 675 Types of Restaurants, paragraph 1

Student/Teacher Activity 9780134480633 798 Critical Thinking #6


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(B) identify an entrepreneur who has made significant contributions to the food service industry

(i) identify an entrepreneur who has made significant contributions to the food service industry Student/Teacher Narrative 9780134480633 225 "Leadership"





(C) explain cultural globalization and its influence on food

(i) explain cultural globalization Student/Teacher Narrative 9780134480633 287 "Culinary Diversity"

Student/Teacher Activity 9780134480633 287 "Research"Student/Teacher Narrative 9780134480633 338 "Culinary Diversity"Student/Teacher Activity 9780134480633 338 "Research"Student/Teacher




(C) explain cultural globalization and its influence on food

(ii) explain [the] influence [of cultural globalization] on food Student/Teacher Narrative 9780134480633 287 "Culinary Diversity"

Student/Teacher Activity 9780134480633 287 "Research"Student/Teacher Narrative 9780134480633 338 "Culinary Diversity"Student/Teacher Activity 9780134480633 338 "Research"Student/Teacher



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(15) The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. The student is expected to:

(A) identify the role of mise en place

(i) identify the role of mise en place Student/Teacher Narrative 9780134480633 209-216 7.1 "Mise en Place"





(B) identify and use large and small equipment in the professional food service setting

(i) identify large equipment in the professional food service setting Student/Teacher Narrative 9780134480633 81-100 3.3 "Preparation and Cooking Equipment", 3.4 "Holding and

Service Equipment"

Student/Teacher Activity 9780134480633 93 Test Kitchen sectionStudent/Teacher Activity 9780134480633 100 Reviewing Concepts #1Student/Teacher Activity 9780134480633 101 Reviewing Content #3Student/Teacher





(ii) use large equipment in the professional food service setting Student/Teacher Narrative 9780134480633 81-100 3.3 "Preparation and Cooking Equipment", 3.4 "Holding and

Service Equipment"





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(iii) identify small equipment in the professional food service setting Student/Teacher Narrative 9780134480633 81-100 3.3 "Preparation and Cooking Equipment", 3.4 "Holding and

Service Equipment"

Student/Teacher Activity 9780134480633 93 Reviewing Concepts #2Student/Teacher Activity 9780134480633 100 Reviewing Concepts #2Student/Teacher Activity 9780134480633 101 Reviewing Content #2Student/Teacher





(iv) use small equipment in the professional food service setting Student/Teacher Narrative 9780134480633 81-100 3.3 "Preparation and Cooking Equipment", 3.4 "Holding and

Service Equipment"

Student/Teacher Activity 9780134480633 93 Critical Thinking #4Student/Teacher Activity 9780134480633 100 Critical Thinking #3Student/Teacher Activity 9780134480633 101 Reviewing Content #2Student/Teacher




(C) identify the types of knives and proper usage in a commercial kitchen

(i) identify the types of knives in a commercial kitchen Student/Teacher Narrative 9780134480633 105-109 "Identifying Parts of a Knife", "Selecting the Appropriate Knife"





(C) identify the types of knives and proper usage in a commercial kitchen

(ii) identify proper usage [of knives] in a commercial kitchen Student/Teacher Narrative 9780134480633 110-119 "Using Knives Properly", "Making the Cut"



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(D) demonstrate proper knife safety, handling, cleaning, and storage

(i) demonstrate proper knife safety Student/Teacher Narrative 9780134480633 110-11 "Using Knives Properly",






(ii) demonstrate proper knife handling Student/Teacher Narrative 9780134480633 110-119 "Using Knives Properly", "Making the Cut"






(iii) demonstrates proper knife cleaning Student/Teacher Narrative 9780134480633 121 "Keeping Knives Clean and Sanitized"





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(iv) demonstrates proper knife storage Student/Teacher Narrative 9780134480633 121-122 "Storing Knives"





(E) differentiate between different types of produce and identify factors such as grading, purchasing, storage, and usage

(i) differentiate between different types of produce Student/Teacher Narrative 9780134480633 370-379 "Types of Fruit"

Student/Teacher Narrative 9780134480633 389-403 "Types of Vegetables"Student/Teacher Activity 9780134480633 388 Critical Thinking #8Student/Teacher Activity 9780134480633 416 Critical Thinking #8Student/Teacher




(E) differentiate between different types of produce and identify factors such as grading, purchasing, storage, and usage

(ii) identify factors [of different types of produce] Student/Teacher Narrative 9780134480633 380-388 "Selecting and Storing Fruit", "Preparing Fruit", "Cooking Fruit",

"Serving Fruit"

Student/Teacher Narrative 9780134480633 403-415 "Selecting and Storing Vegetables", "Preparing Vegetables", Cooking Vegetables", "Serving Vegetables"

Student/Teacher Activity 9780134480633 388 Critical Thinking #6Student/Teacher Activity 9780134480633 416 Reviewing Concepts #2Student/Teacher




(F) differentiate between dry goods and identify factors such as purchasing and storage

(i) differentiate between dry goods Student/Teacher Narrative 9780134480633 421-423 "Grains"


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Student/Teacher Narrative 9780134480633 434 "Legumes"Student/Teacher Narrative 9780134480633 442-445 "Types of Pasta"Student/Teacher Activity 9780134480633 433 Reviewing Concepts #2Student/Teacher Activity 9780134480633 452 Reviewing Concepts #1




(F) differentiate between dry goods and identify factors such as purchasing and storage

(ii) identify factors [of dry goods] Student/Teacher Narrative 9780134480633 424-433 "Selecting and Storing Grains", "Preparing Grains", "Presenting

Grains"

Student/Teacher Narrative 9780134480633 435-441 "Selecting and Storing Legumes", "Preparing Legumes", "Presenting Legumes"

Student/Teacher Narrative 9780134480633 446-452 "Preparing Pasta", Presenting Pasta"Student/Teacher Activity 9780134480633 433 Reviewing Concepts #1Student/Teacher Activity 9780134480633 441 Reviewing Concepts #3




(G) differentiate between proteins and identify factors such as types, grades, purchasing, and storage

(i) differentiate between proteins Student/Teacher Narrative 9780134480633 498-504 "Types of Fish"

Student/Teacher Narrative 9780134480633 518 "Types of Shellfish"Student/Teacher Narrative 9780134480633 553-555 "Types of Poultry"Student/Teacher Activity 9780134480633 552 Reviewing Concepts #2Student/Teacher Activity 9780134480633 561 Reviewing Concepts #2




(G) differentiate between proteins and identify factors such as types, grades, purchasing, and storage

(ii) identify factors [of proteins] Student/Teacher Narrative 9780134480633 504-517 "Selecting and Storing Fish", "Preparing Fish", "Matching Cooking

Methods to Fish"

Student/Teacher Narrative 9780134480633 519-529 "Receiving and Storing Shellfish", "Preparing Shellfish", MatchingCooking Methods to Shellfish"

Student/Teacher Narrative 9780134480633 553, 555-560 "Inspection and Grading", "Preparing and Serving Poultry"Student/Teacher Activity 9780134480633 517 Reviewing Concepts #2Student/Teacher Activity 9780134480633 529 Reviewing Concepts #4


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(H) describe the methods of cooking, including dry heat, moist heat, and combination heat

(i) describe the methods of cooking, including dry heat Student/Teacher Narrative 9780134480633 237-251 8.1 "Dry Heat Methods"






(ii) describe the methods of cooking, including moist heat Student/Teacher Narrative 9780134480633 252-257, 260-262 8.2 "Moist Heat Methods"






(iii) describe the methods of cooking, including combination heat Student/Teacher Narrative 9780134480633 258-260 "Combination Cooking Methods"



Teacher Only (Drop-down menu)Teacher OnlyTeacher Only


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Teacher Only


(I) differentiate between common baking methods and identify common ingredients used in baking

(i) differentiate between common baking methods Student/Teacher Narrative 9780134480633 598-599 "Baking Breads, Rolls and Pastries"

Student/Teacher Narrative 9780134480633 606-607 "Methods of Mixing and Baking"Student/Teacher Activity 9780134480633 610 Reviewing Concepts #1Student/Teacher Narrative 9780134480633 614-616 "Methods of Mixing and Baking"Student/Teacher Activity 9780134480633 618 Test Kitchen




(I) differentiate between common baking methods and identify common ingredients used in baking

(ii) identify common ingredients used in baking Student/Teacher Narrative 9780134480633 566-575 "Bakeshop Ingredients"





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Introduction to Culinary Artsassets.pearsonglobalschools.com/.../201616/...Arts.pdf · Introduction...

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Transcript of Introduction to Culinary Artsassets.pearsonglobalschools.com/.../201616/...Arts.pdf · Introduction...