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  • Prentice HallOn Cooking: A Textbook of Culinary Fundamentals, 4th Edition 2007, (Labensky/Hause)

    C O R R E L A T E D T O

    Oklahoma Hospitality Skills Standards

  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition 2007, (Labensky/Hause)

    Correlated to: Oklahoma Hospitality Skills Standards

    1 SE = Student Edition TR = Teachers Resource

    OKLAHOMA HOSPITALITY SKILLS STANDARDS

    PAGE(S) WHERE TAUGHT (If submission is not a text, cite

    appropriate resource(s)) DUTY A: Apply Human Relations Skills

    A.01 Enforce/explain business policies with a customer/client

    A.02 Ensure customer complaints/inquires are resolved

    A.03 Maintain appropriate personal habits

    The foundation of this objective is found on pages:

    SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

    TR: Multiple Choice (4) 118

    A.04 Set personal goal The foundation of this objective is found on pages:

    SE: Knowledge, 14

    TR: Learning Activity, 4

    DUTY B: Use Communication and Research Skills

    B.01 Use legible handwriting in preparing forms, messages, and reports

    B.02 Listen and understand directions, assignments and information from customers, supervisors, or managers

    The foundation of this objective is found on pages:

    SE: The Dining Room, 12; The Modern Kitchen Brigade, 13

    B.03 Communicate verbally with customers, employees, supervisors, suppliers, etc.

    The foundation of this objective is found on pages:

    SE: executive chef, 12

    B.04 Interpret reports, forms, policies, and product information

    The foundation of this objective is found on pages:

    SE: HACCP Systems, 33; Storage and Food Labeling, 36; Figure (4.1) Recipe Costing Form, 72, (4.2) Menu Costing Form 72

    TR: Supplementary Materials- Transparency Masters, Figure (3.2) 11, (4.2) 14, (4.13) 14

    B.05 Complete correspondence, reports, forms, and notes

    The foundation of this objective is found on pages:

    SE: HACCP Systems, 33; Storage and Food Labeling, 36; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74

    TR: Supplementary Materials- Transparency Masters, Figure (4.2) 14, (4.3) 14

    B.06 Check and follow work schedules

    B.07 Be able to interpret work related documents, charts computer printouts, and other visual displays

    SE: A HACCP System Flowchart, 33; Figure (3.1) 50, (3.2) 51; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74, (5.4) 99; Table 5.2 Fire Extinguishers-Symbols, 96

    B.08 Use proper phone etiquette

  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition 2007, (Labensky/Hause)

    Correlated to: Oklahoma Hospitality Skills Standards

    2 SE = Student Edition TR = Teachers Resource

    OKLAHOMA HOSPITALITY SKILLS STANDARDS

    PAGE(S) WHERE TAUGHT (If submission is not a text, cite

    appropriate resource(s)) DUTY C: Exhibit Personal Social Skills for the Workplace

    C.01 Demonstrate good work habits such as punctuality, orderliness, team work, and dependability

    The foundation of this objective can be found on pages:

    SE: The Professional Chef, 13-15; Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1, 5) 193

    TR: Answers to ; Questions for Discussion, (1, 5) 29; Multiple Choice, (5) 115; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

    C.02 Effectively plan and organize job duties and assignments

    The foundation of this objective can be found on pages:

    SE: Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1) 193

    TR: Answers to ; Questions for Discussion, (1) 29; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

    C.03 Maintain healthy and professional appearance

    The foundation of this objective is found on pages:

    SE: Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

    TR: Multiple Choice (4) 118

    C.04 Participate in company training opportunities

    C.05 Demonstrate ethical behavior such as integrity and honesty

    C.06 Embrace and adapt to new and unique ideas and situations

    The foundation of this objective is found on pages:

    SE: Knowledge, 14; Skill, 14; Taste, 14; Dedication, 15

    C.07 Convey a positive self-image, promote company/department operations and assume responsibility for individual actions

    The foundation of this objective is found on pages:

    SE: Pride, 15

    C.08 Accept constructive criticism and take corrective actions

    The foundation of this objective is found on pages:

    SE: Dedication, 15

    C.09 Develop necessary endurance and persistence in order to accomplish goals and objectives

    The foundation of this objective is found on pages:

    SE: Dedication, 15

    C.10 Display appropriate sense of humor

    C.11 Learn from mistakes The foundation of this objective is found on pages:

    SE: Dedication, 15

  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition 2007, (Labensky/Hause)

    Correlated to: Oklahoma Hospitality Skills Standards

    3 SE = Student Edition TR = Teachers Resource

    OKLAHOMA HOSPITALITY SKILLS STANDARDS

    PAGE(S) WHERE TAUGHT (If submission is not a text, cite

    appropriate resource(s)) DUTY D: Use Interpersonal Skills in Working with Others

    D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customers, suppliers, and others.

    The foundation of this objective is found on pages:

    SE: Dedication, 15; Sales and Service, 75

    D.02 Exhibit respect and courtesy toward individual differences

    D.03 Share responsibility for the success or failure of the work group

    D.04 Orient newly hired personnel The foundation of this objective is found on pages:

    SE: dining room manager, 12; executive chef, 12

    D.05 Determine and recognize different customer types and meet the special needs of

    each type including: individuals, groups, associations, corporations, leisure tour

    groups, weddings, and reunions

    The foundation of this objective is found on pages:

    SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313

    DUTY E: Apply Employee/Management Relations Principles

    E.01 Discuss industry related trends and developments:

    -Changes in food/beverage service and production

    -Regional and ethnic influences

    -Changes in menu types

    -Nutritional changes

    -Health related diet changes

    -New services

    -Management changes

    -Lodging industry changes

    -Influence of current economy

    SE: Late 20th Century, 7-8; New Foods, 10; New Concerns, 10; New Consumers, 10; A Very Big Business Indeed, 10; trans fats, 43; Consumer Concerns About Food and Nutrition, 55-56; Nutrition, Eating Out and the Chef, 56-58; Umami, 121; Meat of the Future: Beefalo, 537; Variations on Vegetarianism, 842-843; Ethics and Animal Rights, 844; Environmental Concerns, 844-845; The Vegetarian Diet, 845-847; To Be or Not to Be: Vegetarian, 847; Vegetarian Cuisine: Rebalancing the Center of the Plate, 851-852; Haute Vegetables, 852; Conclusion, 854; Questions for Discussion, (1, 3, 5) 854

    TR: Learning Activities, Food Nutrition Trend Report, 10, Wedding Cake Trends, 105; Questions for Discussion, (1,3,5) 77

    E.02 Control expenses by following the budget

    -Explain the nature of overhead/operating costs

    -Explain the employee role in expense control

    The foundation of this objective is found on pages:

    SE: Controlling Food Costs, 73-75; Conclusion, 75; Questions for Discussion, (3-5) 75

    TR: Answers to Questions for Discussion, (3-5) 13; True/False (14) 125; Short Answer (29) 126

  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition 2007, (Labensky/Hause)

    Correlated to: Oklahoma Hospitality Skills Standards

    4 SE = Student Edition TR = Teachers Resource

    OKLAHOMA HOSPITALITY SKILLS STANDARDS

    PAGE(S) WHERE TAUGHT (If submission is not a text, cite

    appropriate resource(s)) DUTY F: Practice Basic Sanitary Functions

    F.01 Practice personal hygiene and grooming skills

    -Wash hands following established procedures

    -Wear a clean and proper uniform

    -Hair Restraint

    The foundation of this objective is found on pages:

    SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

    TR: Multiple Choice (4) 118; Short Answer (25) 120

    F.02 Clean and sanitize all food contact surfaces following established procedures

    The foundation of this objective is found on pages:

    SE: Steps to Prevent Cross-Contamination, 29; Dish and Equipment Cleanliness, 31, 32; Safety Alert, 32

    TR: Learning Activity-Kitchen Inspection, 7; Multiple Choice (9) 119; True/False (17) 119

    F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher

    The foundation of this objective is found on pages:

    SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31; Dishwashers, 95

    TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118

    F.04 Clean and sanitize dishes, silver, and crystal

    The foundation of this objective is found on pages:

    SE: Dish and Equipment Cleanliness, 31, 32; Dishwashers, 95

    TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118

    F.05 Handle food using all procedures, tools, equipment and facilities necessary to prevent food-borne illnesse