Hospitality and Tourism (2021)

Other Georgia CTAE sets

• Finance (2021) - Grades 6, 7, 8
• Computer Programming (11.01200) (2018) - Grades 6, 7, 8
• Exploring Agriculture Education (Sixth Grade) (2019)
• Exploring Engineering and Technology (2019)
• Health Science (2021) - Grades 6, 7, 8
• Interactive Design (11.01300) (2018) - Grades 6, 7, 8
• Law, Public Safety, Corrections and Security (2021) - Grades 6, 7, 8
• Middle School CTAE Standards (2020) - Grade 6
• Secure Information Systems (11.01100)​ (2018) - Grades 6, 7, 8
• Exploring Agriculture Education (Seventh Grade) (2019)
• Human Services (2021) - Grade 7
• Invention and Innovation Grade 7 (2019)
• Middle School CTAE Standards (2020) - Grade 7
• AP Computer Science Principles (11.01900) (2021)
• Exploring Agriculture Education (Eighth Grade) (2019)
• Human Services (2021) - Grade 8
• Middle School Agriculture Education (Eighth Grade) (2009)
• Middle School CTAE Standards (2020) - Grade 8
• Technological Systems Grade 8 (2019)
• Culinary Arts I (20.5321) (2021)
• Finance (2021) - Grades 9, 10, 11, 12
• Health Science (2021) - Grades 9, 10, 11, 12
• Advanced Cyber Security (11.48200) (2014)
• Advanced Cybersecurity (2021)
• Advanced Entrepreneurial Strategies (6.453) (2022)
• Advanced Fashion, Merchandising and Retailing (8.422) (2021)
• Applications of Dental Science (2024)
• Applications of Health Information Technology (25.496) (2022)
• Artificial Intelligence Applications (11.44500) (2021)
• Artificial Intelligence Concepts (11.44400) (2021)
• Arts, A/V Technology and Communications (2021)
• Arts, AV Technology, and Communications: Graphic Design & Production (2013)
• Audio Video and Technology Film II (AVTF2) (2018)
• Audio Visual, Technology and Film III (2013)
• Audio, Video, Technology, and Film I (AVTF1) (2012)
• Broadcast Video Production Applications (2016)
• Business and Technology (7.441) (2022)
• Business Communications (7.451) (2022)
• Business, Management and Administration (2022)
• Cloud Computing (11.44700) (2021)
• Coding for FinTech (11.46300) (2020)
• Computer Science Principles (11.47100) (2021)
• Computer Science Principles (2013)
• Criminal Justice Essentials (2013)
• CTAE Foundation Skills
• CTEA Architecture & Construction (2021)
• Culinary Arts II (20.5331) (2021)
• Data Science I (11.08100) (2021)
• Data Science II (11.08200) (2021)
• Digital Design (11.45100) (2021)
• Digital Design (2021)
• Dramatic Writing (Film, Television, and Theatre I) (52.09200) (2018)
• E-Marketing (2021)
• E-Sports (11.08000) (2021)
• Education and Training (2021)
• Embedded Computing (11.42700) (2021)
• Embedded Computing 11.42700 (2021)
• Energy (2021)
• Engineering & Technology (2021)
• Entrepreneurship (6.4161) (2022)
• Essentials of Dental Science (2024)
• Essentials of Health Information Technology (25.495) (2022)
• Fashion, Merchandising and Retailing Essentials (8.421)(2021)
• Financial Technologies and Services (07.42800) (2020)
• Foundations of Artificial Intelligence (11.44300) (2021)
• Foundations of Business Administration (7.083) (2022)
• Foundations of Business Management (7.084) (2022)
• Foundations of Investing and Finance (7.085) (2022)
• Game Design: Animation and Simulation (11.42900) (2015)
• Global Awareness and Cultural Competency (7.442)(2022)
• Government & Public Administration (2021)
• Hospitality, Recreation and Tourism Essentials (8.453) (2021)
• Hospitality, Recreation and Tourism Management (8.454) (2021)
• Human Resources Principles (6.481) (2022)
• Human Services (2021) - Grades 9, 10, 11, 12
• Industry Fundamentals and Occupational Safety (2013)
• Industry Fundamentals and Occupational Safety (2013)
• Information Technology (2022)
• Information Technology Essentials (11.41400) (2021)
• Information Technology Support (11.42000) (2021)
• Integrated Marketing Communications (8.452)(2021)
• International Business & Marketing (8.4143)(2021)
• International Business Concepts (7.452) (2022)
• Introduction to Business & Technology (2013)
• Introduction to Business and Technology (7.4413) (2022)
• Introduction to Construction (2013)
• Introduction to Culinary Arts (20.531) (2021)
• Introduction to Cyber Security (11.48100) (2014)
• Introduction to Cybersecurity (2021)
• Introduction to Digital Technology (11.41500) (2013)
• Introduction to Digital Technology (2013)
• Introduction to Financial Technology (07.42700) (2021)
• Introduction to Graphic Design (2012)
• Introduction to Hardware Technology (11.44800) (2021)
• Introduction to Hardware Technology (2021)
• Introduction to Healthcare Science (25.521) (2022)
• Introduction to Healthcare Science (2013)
• Introduction to Healthcare Science (2023)
• Introduction to International Business (7.432)(2022)
• Introduction to Law, Public Safety, Corrections and Security (2012)
• Introduction to Python (11.08300) (2021)
• Introduction to Software Technology (11.44600) (2021)
• Introduction to Software Technology (2021)
• Introduction to Sports & Entertainment Marketing (8.478) (2021)
• Law, Public Safety, Corrections and Security (2021) - Grades 9, 10, 11, 12
• Legal Environment of Business (6.415) (2022)
• Manufacturing (2021)
• Marketing and Entrepreneurship (8.441)(2021)
• Marketing Management (8.442)(2021)
• Marketing Principles (8.474)(2021)
• Marketing Research (8.48)(2021)
• Networking Fundamentals (11.46100) (2021)
• Networking Systems and Support (11.46200) (2021)
• Programming, Games, Apps, and Society: Grades 9, 10, 11, 12
• Promotion and Digital Marketing (8.451)(2021)
• The Entrepreneurial Venture (6.452) (2022)
• Transportation, Distribution, and Logistics (2021)
• Web Design (11.42500) (2021)
• Web Design (2021)
• Web Development (11.42500) (2021)
• Wildlife Management (2013)
• Workforce Ready (2021)
• Criminal Investigations (2013)
• General Horticulture and Plant Science (11.42000) (2013)
• Patient Care Fundamentals (2013)
• Applications of Public Health (2021)
• Early Childhood Care and Education 1 (2013)
• Early Childhood Care and Education II (2013)
• Early Childhood Care and Education III (2013)
• Early Childhood Care and Education Practicum (2013)
• Essentials of Healthcare (2013)
• Food for Life (2013)
• Food Science (2013)
• Food, Nutrition & Wellness (2013)
• Foundations of Interior Design (2013)
• Fundamentals of Fashion (2013)
• Introduction to Metals (2013)
• Textile Science (2013)
• Welding 1 (2013)

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.HOSP-CAI-1.1

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.HOSP-CAI-1.2

Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.HOSP-CAI-1.3

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.HOSP-CAI-1.4

Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply teamwork skills.HOSP-CAI-1.5

Present a professional image through appearance, behavior and language.HOSP-CAI-1.6

Identify the characteristics of potentially hazardous foods, recognize risks associated with high risk populations, and list the reasons of keeping food safe through SERVSAFE applications.HOSP-CAI-2.1

Identify personal behaviors that can contaminate food and demonstrate good personal hygiene and health habits, including proper hand washing.HOSP-CAI-2.2

Identify and categorize microorganisms related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.HOSP-CAI-2.3

List and identify the major reasons for and recognize signs of food spoilage and contamination.HOSP-CAI-2.4

Identify and describe methods to prevent biological, chemical and physical contaminants and methods to prevent contamination of food and differentiate between food-borne intoxication, infections and toxin-mediated infections.HOSP-CAI-2.5

Identify common allergens and major food-borne illnesses, including associated symptoms, and methods of prevention.HOSP-CAI-2.6

Demonstrate proper receiving and storage of both raw and prepared foods, including identification of appropriate storage temperatures for perishable and semi-perishable foods.HOSP-CAI-2.7

List and demonstrate food handling, preparation and storage techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish, including sources of other potentially hazardous food products.HOSP-CAI-2.8

Identify the factors that affect the growth of food-borne pathogens, FAT TOM, and explain how time and temperature guidelines can reduce growth of microorganisms.HOSP-CAI-2.9

Examine current types and proper uses of cleaning materials and sanitizers and demonstrate procedures for cleaning and sanitizing utensils, equipment, and facilities.HOSP-CAI-2.10

Demonstrate waste disposal and recycling methods and describe appropriate measures for insect, rodent, and pest control.HOSP-CAI-2.11

Demonstrate maintenance of necessary records to document time and temperature control, employee health, equipment maintenance, and other food preparation and storage.HOSP-CAI-2.12

Describe food security and identify differences between food safety and food security.HOSP-CAI-2.13

Identify and re-examine basic safety practices such as lifting and carrying, including basic first aid.HOSP-CAI-2.14

Identify the principles of Hazard Analysis and Critical Control Points (HACCP), relating to the flow of food through the foodservice operation.HOSP-CAI-2.15

Identify the history, purpose and requirements of Occupational Safety and Health Administration (OSHA) relating to food-service operations and emphasize the use of equipment, such as meat slicers and mandolines and age restrictions of employees.HOSP-CAI-2.16

Follow state and local sanitation and safety codes.HOSP-CAI-2.17

Demonstrate the proper use, care, and cleaning of commercial food-service equipment and facilities.HOSP-CAI-2.18

Validate student's knowledge and understanding of the food safety and sanitation principles by administering to the student a nationally recognized food safety certification assessment such as SERVSAFE's Food Protection Manager Certification. (Students who do not successfully pass the SERVSAFE or equivalent national exam must pass an academically challenging and rigorous "in-house" exam similar to the national assessments).HOSP-CAI-2.19

Demonstrate proper procedures for cleaning and maintaining professional kitchen equipment including ranges, convection ovens, deep fat fryers, steam cabinets, floor mixers, steam jacket kettles, tilt skillets, grills, griddles, microwave ovens, refrigerators and freezers, etc.HOSP-CAI-3.1

Demonstrate operation of professional kitchen equipment to include but not limited to ranges, mixers, microwave ovens, steam cabinets, deep fat fryers, steam tables, ranges, broilers, and reach-in refrigerators and freezers, etc.HOSP-CAI-3.2

Demonstrate the proper manual cleaning for dishes, glassware, flatware, pots and pans, etc.HOSP-CAI-3.3

Demonstrate the proper dish machine cleaning procedures for dishes, glassware, flatware etc. (if applicable).HOSP-CAI-3.4

Show how to properly store food supplies in reach-in and walk-in refrigerators, and walk-in freezers.HOSP-CAI-3.5

Demonstrate the proper use of the various measuring tools such as ladles, scales, scoops, and measuring cups and spoons to weigh, measure, and portion.HOSP-CAI-3.6

Demonstrate proper use of food processors, table top mixers, blenders, brewing equipment for coffee and tea, ice cream freezers, portable induction ranges, portable butane burners.HOSP-CAI-3.7

Explain the function and use of hot and cold holding and serving equipment.HOSP-CAI-3.8

Demonstrate the proper use of chemicals used in the kitchen, including detergents, degreasers, oven cleaners and sanitizers.HOSP-CAI-3.9

Demonstrate an understanding of the rules, legal and safety issues regarding the use of a meat slicer and where applicable the operation of a meat slicer.HOSP-CAI-3.10

Demonstrate, with instructor supervision, the various uses of a mandoline.HOSP-CAI-3.11

Distinguish between the various metals and the properties used for small wares, pots and pans, and fixed equipment.HOSP-CAI-3.12

Identify and use weights and measures to demonstrate proper scaling and measurement techniques including both U.S. measurements and metric measurements.HOSP-CAI-4.1

Demonstrate, solve, and apply standard recipe conversions.HOSP-CAI-4.2

Convert standardized recipes to metric measurements.HOSP-CAI-4.3

Develop and use a list of equivalent measurements of various ingredientsHOSP-CAI-4.4

Calculate "as purchased" and "edible portions" yields for various food items including vegetables, meats, poultry and seafoodHOSP-CAI-4.5

Identify and demonstrate the use of fresh and dried herbs and spices, spice blends, oils, vinegars, marinades, and dry rubs.HOSP-CAI-5.1

Apply effective "mise en place" through lab practice.HOSP-CAI-5.2

Demonstrate competency skills for the proper knife cuts such as julienne, battonet, brunoise, paysanne, small, medium, and large dice, rondele, concasse and oblique.HOSP-CAI-5.3

Demonstrate cooking techniques such as blanching and sweating.HOSP-CAI-5.4

Discuss applicability to a food-service operation of convenience, value-added, further processed, or par-cooked food items.HOSP-CAI-5.5

Fabricate a whole chicken and explain the concept of cost and wholesale/retail pricing on whole versus parts.HOSP-CAI-5.6

Prepare a variety of food ingredients and recipes using moist heat cooking method including blanching, boiling, steaming, and poaching.HOSP-CAI-6.1

Prepare a variety of food ingredients and recipes using dry cooking methods, including sauté, pan frying, deep-frying, baking, roasting, grilling, and broiling.HOSP-CAI-6.2

Prepare a variety of ingredients and recipes using combination-cooking methods including braising and stewing.HOSP-CAI-6.3

Define and prepare basic chicken, vegetable and meat stocks.HOSP-CAI-6.4

Define and prepare sauces including the five mother sauces and their common derivativesHOSP-CAI-6.5

Define and prepare soup types including consommé, clear and cream soups, regional and international soups.HOSP-CAI-6.6

Identify and prepare various breakfast foods to include breakfast meats, eggs, cereals, and batter products.HOSP-CAI-6.7

Roast whole garlic and utilize in a recipe.HOSP-CAI-6.8

Define basic baking terms; identify fixed equipment, small wares and utensils used in baking and describe their proper use and care.HOSP-CAI-7.1

Identify ingredients used in baking, describing their properties, and listing their functions and uses in recipes.HOSP-CAI-7.2

Convert baking recipes to metric measurements.HOSP-CAI-7.3

Define baker's formula for use in recipes development and demonstrate the use of a baker's scale.HOSP-CAI-7.4

Prepare non yeast baked goods to include biscuits, quick breads, muffins, basic pie dough, fruit pies, and cookie varieties using recipes converted to metric measurements.HOSP-CAI-7.5

Analyze and develop a daily and week personal menu that reflects the RDI values including the six major nutrients and caloric daily intakes.HOSP-CAI-8.1

Identify and demonstrate appropriate serving sizes and portion control as related to dietary needs as compared to current industry trends with specific emphasis on obesity.HOSP-CAI-8.2

Examine current trends and issues in food and nutrition, fad diets and proper weight loss techniques and discuss how they fit in healthy menu options.HOSP-CAI-8.3

Identify and exhibit appropriate oral and written communications on a personal and professional level.HOSP-CAI-9.1

Identify and research management leadership and describe leadership qualities such as honesty and integrity, fairness, responsible behavior, ethical work habits, passion for goals, positive attitude, initiative, enthusiasm and empathy.HOSP-CAI-9.2

Select a management crisis situation and role play the scenario and solutions to managing the situation.HOSP-CAI-9.3

Research proper dress, dining etiquette, verbal communication skills and appropriate behaviors during a job interview and perform a mock job interview with student demonstrating proper dress, behavior and communication skills.HOSP-CAI-9.4

Research the various "do's and don'ts" of the behaviors involved in being employed.HOSP-CAI-9.5

Prepare or update personal resume; prepare job applications, letters of recommendations and thank you notes.HOSP-CAI-9.6

Maintain a personal portfolio to include documents supporting skills and creative talents, awards, assessments, etc.HOSP-CAI-9.7

Identify and research legal issues of employment to include sexual harassment, discriminations, American Disabilities Act, work hour issues, overtime pay, progress discipline, terminations; Georgia "Right to Work" status, I-9 forms, and E-Verify program.HOSP-CAI-9.8

Analyze stress and conflict resolution in the workplace.HOSP-CAI-9.9

Identify and research basic written menu planning principles discussing the various types of restaurant menus: a la carte, table d'hote, California, du jour, and cycle and their importance to the overall operation of the facility.HOSP-CAI-10.1

Identify and describe various foodservice restaurant styles such as quick service, casual, family dining, institutional (contract food services), and fine dining.HOSP-CAI-10.2

Identify menu requirements for various diets such as food allergies, vegetarian, reduced sodium, and/or low calorie.HOSP-CAI-10.3

Analyze various restaurant menus and identify standard menu layout and design concept.HOSP-CAI-10.4

Create and design a menu layout for a fictitious restaurant with menu item descriptions that follow established truth-in-menu guidelines. Define terminology for classical French garnishes for hot foods and incorporate in menu descriptions.HOSP-CAI-10.5

Write a catering menu for a fictitious catering business using descriptive selling terminology to include entrees, salads, appetizers, beverages and desserts.HOSP-CAI-10.6

Analyze the requirements for selecting food, chemical, and disposable product purveyors.HOSP-CAI-11.1

Research the concept of product purchasing specifications and their importance in purchasing decisions and identify product specifications for purchasing meat, poultry, seafood, dairy and staple food items.HOSP-CAI-11.2

Identify terminology used to classify sizes, types and quantities of meats, poultry, seafood, dairy products, fresh fruits and vegetables, canned food products, including definitions such as can sizes and bushel and peck measurements.HOSP-CAI-11.3

Research methods for determining price comparisons on specified products based on wholesale purveyor price lists.HOSP-CAI-11.4

Using a wholesale price list determine the recipe cost per serving for various recipes used in your kitchen labs.HOSP-CAI-11.5

Research and explain the effect seasonality of fresh fruit and vegetables has on availability and pricing and the impact on menu planning and purchasing decisions. Including the pros and cons related to product sustainability, food miles, and "carbon footprints."HOSP-CAI-11.6

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.HOSP-CAII-1.1

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.HOSP-CAII-1.2

Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.HOSP-CAII-1.3

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.HOSP-CAII-1.4

Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply teamwork skills.HOSP-CAII-1.5

Present a professional image through appearance, behavior and language.HOSP-CAII-1.6

Identify various state and national culinary arts schools both public and private and requirements for admissions and cost for completion.HOSP-CAII-2.1

Review the various American Culinary Federation (ACF) levels of certification for chefs and list the requirements for certified culinarian, sous chef, executive chef, and pastry chef. Other related food-service tracks to research: restaurants (Georgia Restaurant Association - GRA), hotels (Georgia Hotel and Lodging Association - GHLA), nutrition (Greater Atlanta Dietetic Association - GADA), research (Research Chefs Association - RCA), culinary professionals (International Association of Culinary Professionals - IACP), and foodservice professionals (Society Foodservice Professionals - SFP).HOSP-CAII-2.2

Research the industry association that supports student's career choices and find the certification track for that career and list the levels of certification and requirements.HOSP-CAII-2.3

Identify and describe types of establishments, job titles, duties, employment opportunities, and benefits at local, state, and national levels for both chefs and food service managers.HOSP-CAII-2.4

Identify, describe, and discuss the roles, responsibilities, and various salaries the various members of a management team can earn.HOSP-CAII-2.5

Define cuisine and identify elements and characteristics of each regional, ethnic, and international cuisines. Include cuisines such as but not limited to American Regional, French, Hispanic, Italian, and Asian.HOSP-CAII-3.1

Prepare cuisine recipes using a variety of menu category selections.HOSP-CAII-3.2

Fabricate chicken, fish, pork, and/or beef.HOSP-CAII-3.3

Prepare fabricated/purchased products of chicken, fish/shellfish, pork and beef using moist, dry heat and/or combination cooking methods.HOSP-CAII-3.4

Prepare beef/veal, poultry, fish/seafood stocks and utilize in the preparations of various sauces and soups.HOSP-CAII-3.5

Prepare espagnole sauce and demi glaceHOSP-CAII-3.6

Prepare a "glace" from prepared chicken stock.HOSP-CAII-3.7

Prepare a variety of soups including clear and cream, regional/international as well as cold vegetable and fruit soups.HOSP-CAII-3.8

Prepare and use in recipes a variety of grains such as couscous, barley, quinoa, and grits.HOSP-CAII-3.9

Prepare and use in recipes, such as black bean soup, a variety of legumes, including lentils, and split peas.HOSP-CAII-3.10

Prepare a wide variety of fresh vegetables using dry and moist cooking methods. Include beets, parsnips, carrots, cabbage, Brussels sprouts, greens (collards, kale, and spinach), asparagus, broccoli and peas."HOSP-CAII-3.11

Prepare various rice varieties using 1-2-3 method, pilaf method, and risotto method.HOSP-CAII-3.12

Prepare a variety of fresh pasta and appropriate complementary sauces.HOSP-CAII-3.13

Truss a chicken and roast and prepare sauces or gravies from pan drippings.HOSP-CAII-3.14

Prepare a variety of potatoes utilizing various recipes and various dry and moist heat cooking methods.HOSP-CAII-3.15

Identify and prepare a variety of fruits and tropical fruits utilizing various recipes and dry and moist heat cooking methods.HOSP-CAII-3.16

Identify various buffet display serving pieces to include polished trays, mirrors, vases, chafing dishes, table covers, china platters and bowls, floral and vegetables centerpieces, etc.HOSP-CAII-4.1

Research and identify various methods for preserving foods including the use of salt, hot and cold smoking, brining, pickling and drying and prepare a variety of canned items such as pickles, chutneys, salsas and relishes, as well as various recipes usingHOSP-CAII-4.2

Identify cheese classifications and compare by tasting variety of cheeses.HOSP-CAII-4.3

Research and prepare cheese and fruit displays.HOSP-CAII-4.4

Prepare fresh cheeses such as mozzarella and ricotta and use in a recipe.HOSP-CAII-4.5

Prepare of variety of salads using pastas, grains, rice, beans and legumes, fresh fruit and vegetables, seafood, poultry and meats and other proteins.HOSP-CAII-4.6

Identify and use appropriate fresh flowers and platter garnishes on display pieces.HOSP-CAII-4.7

Using vegetables and/or fruit create and present a centerpiece of floral themed carved garnishes and decorations. Include a variety of fruits and vegetables for flower carvings, such as tomato roses, radish flowers, onion flowers, and carrot carvings.HOSP-CAII-4.8

Create and display fruit baskets, including fresh and/or dried fruits.HOSP-CAII-4.9

Create and display a carved melon basket.HOSP-CAII-4.10

Research the art of charcuterie and the preparations of galantines, quenelles, pate, terrines, mousse, and force meats for sausage making and prepare a breakfast sausage.HOSP-CAII-4.11

Research ingredients, various preparation methods and legal requirements for sushi/sashimi and prepare sushi using cooked seafood, such as California rolls.HOSP-CAII-4.12

Research, prepare, and display hot and cold hors d'oeuvres and canapésHOSP-CAII-4.13

Plan and execute a theme banquet to include table layout and design, and food presentation using platters, bowls, mirrors, chafers, etc. Menu should consist of items appropriate to the selected theme to include but not limited to hors d'oeuvres, canapes, relishes, salsas, chutneys, fruit & cheese displays, carved vegetable displays, salads and dressings and include examples of student display work in the table layout and design.HOSP-CAII-4.14

Demonstrate the proper principles of baking and identifying recipe formulas used to increase and decrease recipes, as well as baking ingredients.HOSP-CAII-5.1

Apply the proper principles of baking to recipes (Use recipes converted to the metric system of measure) including the following items, not limited to:<ul><li>custards, crème brule, crème anglaise, ice creams, mousse (custard and gelatin); pate a choux (cream puffs and éclairs);</li><li>fruit coulis and sauces (caramel, chocolate);</li><li>cream, gelatin based and fruit pies with lattice and crumb toppings; fruit cobblers; fruit tarts;</li><li>brownies, cookies (7 types or classifications);</li><li>cream cheesecakes;</li><li>cakes and icings;</li><li>yeast breads and rolls; and</li><li>gelatin (powder and sheet) products), such as Bavarians</li></ul>HOSP-CAII-5.2

Demonstrate the proper procedure for melting chocolate and use in recipes.HOSP-CAII-5.3

Demonstrate proper procedure for tempering chocolate and making decorative garnishes and candies.HOSP-CAII-5.4

Research principles of dessert presentation and plating and present all recipe preparations for proper plating in order to maximize visual appeal.HOSP-CAII-5.5

List and describe the rules and responsibilities of all dining room personnel, as well as the various types of service delivery such as cafeteria, quick service, buffet, and table.HOSP-CAII-6.1

Explain the role of quality service and how customer satisfaction directly affects the success of a food-service establishmentHOSP-CAII-6.2

Demonstrate the similarities and differences between American, French, English, Russian, and self-service styles of dining.HOSP-CAII-6.3

Describe and demonstrate tableside preparations, including a la'minute dishes, carving meats, slicing desserts, and salad preparations.HOSP-CAII-6.4

Describe various procedures for processing guest checks, including point of sale (POS) terminalsHOSP-CAII-6.5

Describe sales techniques and practices for food service personnel, including menu knowledge and suggestive selling.HOSP-CAII-6.6

Create and develop a conceptual restaurant's theme, cuisine, menu, marketing plan/brochure, facility layout and interior design, restaurant name, and written menu based on principles of menu design and menu descriptions.HOSP-CAII-7.1

Identify general requirements to start up the conceptual restaurant, including but not limited to the following:<ul><li>Purveyors and availability of seasonal and cuisine related products;</li><li>Location of restaurant and restaurants in area competing for customers;</li><li>Kitchen equipment requirements based on menu;</li><li>Availability of property either land or existing buildings for restaurant;</li><li>Customer demographics;</li><li>Insurance, state and local licenses, health department requirements;</li><li>Advertising and marketing sources;</li><li>Employee pool availability/recruitment; salaries and wages; area cost of living;</li><li>Other employee related expenses, i.e. insurance costs, uniforms;</li><li>Fixed expenses, i.e. utilities, lease/mortgage costs, supplies, depreciation, advertising/marketing, paper and chemicals supplies;</li><li>Funds needed for startup expenses including investments for kitchen/dish room equipment, building construction or renovations, dining room furniture and fixtures; small wares, i.e. china, glassware, flatware, serving;</li><li>Budget to include revenues, food costs, labor costs and employee insurance expenses, and other costs;</li><li>Profit or loss projections; and</li><li>Return on Investment (ROI).</li></ul>HOSP-CAII-7.2

Explain the purpose, mission, objectives, motto, colors, official dress and other distinguishing characteristics of Family, Career and Community Leaders of America (FCCLA)HOSP-CAII-8.1

Explain how participation in FCCLA can promote lifelong responsibility for community service, professional growth and development.HOSP-CAII-8.2

Explore the impact and opportunities FCCLA can develop to bring business and industry together with education in a positive working relationship through innovative leadership and career development programs.HOSP-CAII-8.3

Explore the local, state, and national opportunities available to students through participation in FCCLA including but not limited to conferences, competitions, community service, philanthropy, and other FCCLA activities.HOSP-CAII-8.4

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.MKT-HRTE-1.1

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.MKT-HRTE-1.2

Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.MKT-HRTE-1.3

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.MKT-HRTE-1.4

Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply team work skills.MKT-HRTE-1.5

Present a professional image through appearance, behavior and language.MKT-HRTE-1.6

Distinguish among the terms that are commonly interchanged: hospitality, hotel and lodging, food and beverage, tourism, recreation, catering, institutional food, event planning, convention and trade shows, ecotourism.MKT-HRTE-2.1

Chart the evolution of the major industry segments: travel, recreation, tourism and hospitality.MKT-HRTE-2.2

Identify and describe different types of travelers and motivations for travel, e.g., business, leisure, and visiting friends and relatives.MKT-HRTE-2.3

Explain the concept and importance of seasonality in the hospitality industry.MKT-HRTE-2.4

Illustrate the competitive nature of the tourism industry.MKT-HRTE-3.1

Research to determine the amount of money spent on hospitality, travel, and tourism marketing at the local, state, national, and international levels.MKT-HRTE-3.2

Evaluate the potential return on investment per dollars spent on tourism.MKT-HRTE-3.3

Chart the economic impact of tourism on various countries focusing on global leaders as well as developing nations.MKT-HRTE-3.4

Identify and describe factors that impact the profit margins of different types of businesses in the hospitality, recreation, and tourism industry.MKT-HRTE-3.5

Identify and describe key websites that provide up-to-date information for Hospitality, Recreation and Tourism professionals to use in meeting the needs of business and leisure travelers (i.e., add key web sites here).MKT-HRTE-3.6

Substantiate the importance of industry-related resources including the local Convention and Visitors Bureaus (CVBs), Georgia Department of Industry, Trade, and Tourism, and the Southeastern Tourism Society.MKT-HRTE-3.7

Identify and describe distinguishing traits (i.e., geographic locations, time zones, climate, terrain, etc.) of selected destinations.MKT-HRTE-4.1

Define and discuss the following terms and concepts: traveling across time zones, prime meridian, International Date Line, and jet lag.MKT-HRTE-4.2

Categorize various types of travel destinations based on geographic locations.MKT-HRTE-4.3

Debate issues associated with international travel versus domestic travel.MKT-HRTE-4.4

Evaluate the markets of major travel destinations.MKT-HRTE-4.5

Investigate travel warnings and concerns based upon U.S. State Department briefings.MKT-HRTE-4.6

Identify and describe markets feeding directly into the United States' tourism industry.MKT-HRTE-4.7

Explore travelers' differing standards and expectations in relation to domestic to international markets.MKT-HRTE-4.8

Identify and explain various target or niche markets in the hospitality, research, and tourism industries and identify the products and services created for these markets.MKT-HRTE-5.1

Describe the advantages and disadvantages of marketing hospitality of marketing hospitality, travel and tourism products and services on the internet and on social media sites.MKT-HRTE-5.2

Explain pricing structures for hospitality, recreation, and tourism products and services.MKT-HRTE-5.3

Describe the types of promotional strategies and media used to promote hospitality, recreation, and tourism industries.MKT-HRTE-5.4

Outline the type of marketing research that should be conducted prior to developing a marketing plan for a selected hotel/lodging property or tour package.MKT-HRTE-5.5

Calculate the return on investment (ROI) for promotional strategies.MKT-HRTE-5.6

Analyze different marketing strategies used to reach various markets based on generational marketing.MKT-HRTE-5.7

Discuss the differences among target markets in the hotel/lodging industry.MKT-HRTE-6.1

Distinguish between amenities and services provided by limited and full service lodging properties.MKT-HRTE-6.2

Classify various types of lodging properties (e.g., hotels, motels, resorts, timeshares, bed & breakfasts, country inns, camp grounds, dude ranches, casinos, etc.) based on operations, target markets, location and other factors.MKT-HRTE-6.3

Classify properties based on various categories (amenities, seasonality, theme, inclusiveness and destination).MKT-HRTE-6.4

Identify and describe trends in the use of technology in the hotel/lodging industry, including the use of property management systems, as well as consumer and business websites such as Trip Advisor, Expedia, Travelocity, Hotels.com, and others.MKT-HRTE-6.5

Differentiate among franchises, branded properties, chains, independents, and management companies as forms of lodging operational structures.MKT-HRTE-6.6

Compare and contrast international lodging chains to domestic chains.MKT-HRTE-6.7

Research the rating guidelines for the lodging industry including the AAA-Diamond rating system, Forbes Travel Guide (5-star), and the Hotel and Travel Index's class system.MKT-HRTE-6.8

Define the following terms and differentiate among them: banquet, catering, specialized dining, public cafeterias, hospital cafeterias, business cafeterias, and concessions.MKT-HRTE-7.1

Discuss the career opportunities in the food and beverage industry and emphasize various management positions.MKT-HRTE-7.2

Analyze the elements necessary for successfully operating food and beverage business operations.MKT-HRTE-7.3

Identify and define the roles of the Front of the House employees including hostess, food server, bartender, bussers, and other personnel.MKT-HRTE-7.4

Identify and define the roles of Back of the House employees including executive chef, sous chef, expeditor, steward, garde manger, patissier/pattissiere hospitality, recreation, and tourism.MKT-HRTE-7.5

Discuss the differences among target markets in the hotel/lodging industry Differentiate among the major types of passenger cruise ships.MKT-HRTE-8.1

Explore cruise ship offerings such as accommodations, and other products and services.MKT-HRTE-8.2

Discuss the similarities between a cruise ship vacation and a land based hotel vacation.MKT-HRTE-8.3

Compare and contrast the various types and usage of ground transportation such as rail, bus, limousines, shuttles and rental cars.MKT-HRTE-8.4

Identify widely used global distribution systems such as Sabre, Galileo, Worldspan, and AMADEUS.MKT-HRTE-8.5

Evaluate the role of travel agencies in the hospitality, recreation and tourism industry by exploring the advantages and disadvantages of using a travel agent.MKT-HRTE-8.6

Explore the effectiveness of bus transportation in tour operations including the planning of itineraries and turnkey operations.MKT-HRTE-8.7

Examine the history of the airline industry emphasizing the importance of the hub & spoke system, the use codes for airlines, airports, and cities.MKT-HRTE-8.8

Research the following terms and concepts within the airline industry: no shows, bumping, overbooking, compensation, excess baggage, and frequent flyer programs.MKT-HRTE-8.9

Explore security regulations emphasizing the role of Homeland Security and the Transportation Security Administration (TSA).MKT-HRTE-8.10

Categorize the personality traits that are needed to succeed in the hospitality, recreation and tourism industry.MKT-HRTE-9.1

Determine ways to establish repeat business through successful customer service and loyalty programs.MKT-HRTE-9.2

Examine the importance of ethics in hospitality, recreation and tourism industries.MKT-HRTE-9.3

Identify and describe the importance of employee retention and training.MKT-HRTE-9.4

Explore and discuss the work ethic required for success in the hospitality, recreation and tourism industryMKT-HRTE-9.5

Identify the generation gaps in the workplace and discuss the need to manage generational diversity in the workplaceMKT-HRTE-9.6

Determine the possible repercussions of professional image decisions (tattoos, piercings, hair colors, etc.) on employment and upward career mobility 9.8 Research written information and develop presentations using software to communicate formal and informal ideas with diverse audiences.MKT-HRTE-9.7

Interpret verbal and nonverbal behaviors to communicate with clients and coworkers.MKT-HRTE-9.9

Distinguish among and association of meeting planner, an independent meeting planner, and a corporate meeting planner.MKT-HRTE-10.1

Identify and describe the vendors important to conventions, trade shows, etc. (including hotels, decorations, catering, entertainment, photography, audio and visual technology, and transportation).MKT-HRTE-10.2

Demonstrate the basic tasks an event planner must perform (e.g., organizing an event, developing a budget, and choosing a location).MKT-HRTE-10.3

Analyze the economic impact that conventions, trade shows, special events, and group sales have on the local, state, and national economies.MKT-HRTE-10.4

Determine the role of destination management companies (DMCs).MKT-HRTE-10.5

Determine the economic impact of group business on hotels, retailers, restaurants, and entertainment venues in a city.MKT-HRTE-10.6

Evaluate the sources of group business, including corporate, government, educational, and special interest groups.MKT-HRTE-10.7

Explore the growth of the entertainment industry as a source of business for group travel in the HRT industry.MKT-HRTE-10.8

Evaluate trends in the eco-tourism market and the outcomes for the recreation industry.MKT-HRTE-11.1

Explore businesses operating in the recreation tourism industry such as ropes courses, rafting/kayaking/canoeing, hiking, teambuilding camps, canopy tours, hot air ballooning, etc.MKT-HRTE-11.2

Define green space initiatives including local, state, and national parks and recreation programs.MKT-HRTE-11.3

Investigate state and national historic sites.MKT-HRTE-11.4

Determine the role of risk management in the HRT industry (including discussions about liability insurance, OSHA regulations, and staff training).MKT-HRTE-11.5

Explore cultural issues related to potential travelers to the United State and other countries.MKT-HRTE-12.1

Investigate the need for sustainability in HRT industries in relation to environmental issues, profitability, as well as civic and social responsibility.MKT-HRTE-12.2

Analyze global business opportunities including expansion into foreign markets, establishment of foreign partnerships, foreign subsidiaries, franchises, and direct opportunities.MKT-HRTE-12.3

Analyze the current legislation impacting the HRT industry in Georgia and across the nation.MKT-HRTE-12.4

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.MKT-HRTM-1.1

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.MKT-HRTM-1.2

Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.MKT-HRTM-1.3

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.MKT-HRTM-1.4

Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply team work skills.MKT-HRTM-1.5

Present a professional image through appearance, behavior and language.MKT-HRTM-1.6

Describe major components of the hospitality, recreation, and tourism industries.MKT-HRTM-2.1

Provide examples of the hospitality industry existing in the 17th, 18th, and 19th centuries.MKT-HRTM-2.2

Identify and explain careers and salary potential within the hospitality, recreation, and tourism industry.MKT-HRTM-2.3

Develop a career ladder for occupations in the hospitality, recreation, and tourism industry.MKT-HRTM-2.4

Predict the overall economic impact of the hospitality, recreation, and tourism industry on cities, states, and nations.MKT-HRTM-2.5

Determine the economic interdependencies between the hotel/lodging segment and the travel/tourism segment of the hospitality, recreation, and tourism industry.MKT-HRTM-2.6

Determine the cultural, social, and economic impact of the hospitality, recreation, and tourism industry on society.MKT-HRTM-2.7

Pursue the business and marketing skills needed for a successful career in hotel/lodging facilities.MKT-HRTM-3.1

Develop the social and leadership skills needed for a successful career in the hotel/lodging industry.MKT-HRTM-3.2

Identify and provide examples of training opportunities in lodging that focus on the importance of customer service.MKT-HRTM-3.3

Distinguish between management and leadership in the hotel/lodging industry.MKT-HRTM-3.4

Identify and describe the work ethic needed for career advancement in the hospitality, recreation, and tourism industry (e.g., skill sets, work schedules, travel/relocation, teamwork, communication skills, flexibility and adaptability etc.).MKT-HRTM-3.5

Research and organize relevant material and use spreadsheet and /or database software to produce graphs, charts, and figures to communicate with superiors, subordinates, clients, etc.MKT-HRTM-3.6

Exhibit leadership qualities to promote teamwork and improve the quality of work and the work environment.MKT-HRTM-3.7

Identify and describe types of restaurants and beverage-service establishments.MKT-HRTM-4.1

Discuss customer service expectations according to the types of restaurants and beverage-serving establishments.MKT-HRTM-4.2

Examine the components of an effective food and beverage operation such as purchasing, receiving, storage, issuing, prep and serving of food and beverages.MKT-HRTM-4.3

Determine the importance of profit and loss statements in a food and beverage operation.MKT-HRTM-4.4

Analyze revenue expenses, uncontrollable costs, and profit and loss statements to determine overall profitability in a food and beverage operation.MKT-HRTM-4.5

Explore the labor needs for back of the house, and front of the house within a food and beverage operation.MKT-HRTM-4.6

Discuss employee characteristics expected by prospective hospitality, recreation and tourism employers.MKT-HRTM-5.1

Provide examples of job related advancement in the hospitality, recreation, and tourism industry, including opportunities from education, internships, etc.MKT-HRTM-5.2

Define sexual stereotyping and sexual harassment in the hospitality, recreation, and tourism industry.MKT-HRTM-5.3

Contrast the rewards and drawbacks of occupations within the hospitality, recreation, and tourism industry.MKT-HRTM-5.4

Identify and describe the essential functions of the human resources department in an operation.MKT-HRTM-5.5

Demonstrate an understanding of the role of human resources in employment law and the legal responsibilities of an employer.MKT-HRTM-5.6

Discuss the importance of selecting, recruiting, training, and maintaining quality employees in the hospitality, recreation, and tourism industry, including the Internet as an application and screening tool for hospitality, recreation, and tourism organizations.MKT-HRTM-5.7

Analyze changing human resource trends as they relate to recruiting, training, and motivating employees in the hospitality, recreation, and tourism industry.MKT-HRTM-5.8

Distinguish between the characteristics of a positive work environment from that of a hostile work environment.MKT-HRTM-5.9

Determine how to effectively and ethically deal with workplace hostilities.MKT-HRTM-5.10

Identify and summarize the typical organizational structures for hospitality, recreation, and tourism operations, including common departments as well as service-level expectations within hotels and recreation-based industries.MKT-HRTM-6.1

Explore customer service expectations within hospitality, recreation, and tourism industries based on the company's quality service standards.MKT-HRTM-6.2

Identify and describe current challenges facing hospitality, recreation, and tourism managers.MKT-HRTM-6.3

Investigate franchising opportunities in the hospitality, recreation, and tourism industry in comparison to other expansion methods in business operations.MKT-HRTM-6.4

Describe the various functions of management in the hospitality, recreation, and tourism industry.MKT-HRTM-6.5

Analyze the trends, opportunities, and major functions of the travel service segment of the hospitality, recreation, and tourism industry (e.g., the travel agent's role, corporate travel organizations like American Express Travel and Carlson Wagonlit as well as niche markets and corporate travel departments of large companies).MKT-HRTM-6.6

Distinguish between and draw conclusions about selling a service and selling a product in the hospitality, recreation, and tourism industry.MKT-HRTM-7.1

Analyze sales strategies available for use in the hospitality industry.MKT-HRTM-7.2

Create a profile of successful sales professional in the hospitality, recreation, and tourism industry by including information about technical and social skills and experience.MKT-HRTM-7.3

Demonstrate effective and ethical selling skills necessary for success in the hospitality, recreation, and tourism industry (product/service knowledge, individual rapport, overcoming objections, and closing a sale).MKT-HRTM-7.4

Explore strategies to effectively reach various niche markets in the hospitality, recreation, and tourism industry including corporate, educational, sports, religious, military, etc.MKT-HRTM-7.5

Investigate the role of convention and visitors bureaus (CVBs) in large cities as well as trends in the development of CVBs in smaller towns, neighborhoods, and areas.MKT-HRTM-7.6

Investigate laws affecting businesses operating in the hospitality, recreation, and tourism industry.MKT-HRTM-8.1

Examine the various types of written, oral, and implied contracts in the hospitality, recreation, and tourism industry.MKT-HRTM-8.2

Exhibit knowledge of regulations and licensing in the hospitality, recreation, and tourism industry.MKT-HRTM-8.3

Estimate the cost of litigation in the hospitality industry.MKT-HRTM-8.4

Determine the impact of training and communications on the prevention of lawsuits in the hospitality, recreation, and tourism industry.MKT-HRTM-8.5

Determine to establish root causes of customer complaints and evaluate solutions.MKT-HRTM-8.6

Research and locate relevant information to effectively and ethically respond to customer problems within the hospitality, recreation, and tourism industry.MKT-HRTM-8.7

Analyze tourism challenges at the local and national levels.MKT-HRTM-9.1

Discuss the new tourism markets that are developing around the world.MKT-HRTM-9.2

Interpret current and future hotel development strategies.MKT-HRTM-9.3

Draw conclusions about the competitive nature of hospitality at the local, state and national levels.MKT-HRTM-9.4

Research recent tourism-related topics that have appeared in the news and make inferences about how they affect the industry.MKT-HRTM-9.5

Analyze the impact of the current events and trends in the hospitality, recreation, and tourism industry.MKT-HRTM-9.6

Apply exceptional customer service strategies.MKT-HRTM-10.1

Explain the importance of delivering effective customer service and establishing strong guest relations in the hospitality, recreation, and tourism industry.MKT-HRTM-10.2

Determine skills, traits and attributes needed to offer top-quality guest services and build relationships with customer and clients.MKT-HRTM-10.3

Explore the use of social media and the importance of the industry's timely responses to guests' feedback.MKT-HRTM-10.4

Explain the importance of cost control in the hotel/lodging industry.MKT-HRTM-11.1

Determine revenue indicators including PAR levels, occupancy levels, return on investment (ROI) and load management.MKT-HRTM-11.2

Analyze seasonality and generate ideas to offset seasonality in hospitality, recreation, and tourism operations.MKT-HRTM-11.3

Explain the importance of negotiating contracts and working within a budget for a department or an operation.MKT-HRTM-11.4

Research trends in the use of computers and software for travel reservations.MKT-HRTM-12.1

Analyze major uses, costs, and effects of the internet on travel reservations.MKT-HRTM-12.2

Contrast the value-added services offered by a travel consultant vs. and online travel agencies (OTA), such as Expedia or Travelocity.MKT-HRTM-12.3

Determine possible career paths requiring the knowledge of computers in travel and tourism.MKT-HRTM-12.4

Research the advantages and disadvantages of marketing on the internet (e.g., hosting blogs on websites such as trip advisor.com).MKT-HRTM-12.5

Evaluate security issues (e.g., firewalls, hacking, viruses, and e-commerce).MKT-HRTM-12.6

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.HOSP-ICA-1.1

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.HOSP-ICA-1.2

Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.HOSP-ICA-1.3

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.HOSP-ICA-1.4

Apply the appropriate skills sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply teamwork skills.HOSP-ICA-1.5

Present a professional image through appearance, behavior and language.HOSP-ICA-1.6

Research the history of FCCLA.HOSP-ICA-2.1

Discuss the mission, purpose, motto, colors, official dress and other distinguishing characteristics of FCCLA.HOSP-ICA-2.2

Explain how participation in FCCLA can promote lifelong responsibility for community service, professional growth and development.HOSP-ICA-2.3

Create a personal leadership plan to participate in programs, conferences, community service and competitive events on the local, state and national level that align with the competencies, skills, and knowledge of this course.HOSP-ICA-2.4

Describe and define professionalism in the various roles of the food service organization.HOSP-ICA-3.1

Name and define Professional organizations such as the American Culinary Federation (ACF), National Restaurant Association (NRA), Professional Chef's Association (PCA), Research Chef Association (RCA), and United States Chef's Association (USCA), and the importance and benefits of membership.HOSP-ICA-3.2

Explore career opportunities and pathways in the food service industry and identify jobs and positions such as, but not limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and Development workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector.HOSP-ICA-3.3

Identify key historical persons and summarize their contributions to the evolution and development of modern day food service, to include, but not limited to, Careme, Escoffier and Catherine De Medici.HOSP-ICA-3.4

List and describe various cuisines and their relationships to history and cultural development.HOSP-ICA-3.5

Identify the positions of the classical and modern "kitchen brigade" and outline the organizational structure of various food service and hospitality organizations.HOSP-ICA-3.6

Identify personal hygiene policies and hand washing procedures.HOSP-ICA-4.1

Identify the biological, physical, and chemical contaminants and prevention measures.HOSP-ICA-4.2

Practice proper contaminant prevention measure as it relates to food preparation in the commercial kitchen.HOSP-ICA-4.3

Identify and demonstrate proper pot and pan washing with four-compartment sinks and the use of sanitizers and detergent chemicals.HOSP-ICA-4.4

Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and identify the chemicals used for dishwasher cleaning.HOSP-ICA-4.5

Discuss pest control and management of infestations.HOSP-ICA-4.6

Discuss Health Department Inspections and facility requirements of commercial food service establishments. Students conduct a mock Health Department Inspection of the kitchen lab.HOSP-ICA-4.7

Identify and demonstrate proper receiving and storage principles such as FIFO, rotating inventory, and storage/receiving temperatures.HOSP-ICA-4.8

Discuss and practice proper labeling of stored foods.HOSP-ICA-4.9

Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain how time and temperature guidelines can reduce growth of microorganisms.HOSP-ICA-4.10

List and demonstrate food handling, preparation, storage techniques that prevent cross-contamination between raw and ready to eat foods and between animal and seafood, including sources of other potentially hazardous food products.HOSP-ICA-4.11

Discuss and practice the proper use of gloves in food handling.HOSP-ICA-4.12

Identify, calibrate and properly use thermometers.HOSP-ICA-4.13

List and describe the tools used for commercial food preparation, cooking, baking and serving and demonstrate proper use of each.HOSP-ICA-5.1

Identify and distinguish between a standard and convection oven, stoves, ranges, steamers, fryers, refrigerators, freezers, slicers, food processors, coffee and tea brewing equipment, and food storage equipment. Demonstrate proper use and cleaning of each.HOSP-ICA-5.2

Identify and distinguish between the various mixers and small wares, demonstrating proper use and cleaning of each.HOSP-ICA-5.3

Discuss and practice cleanliness of kitchen equipment and facilities.HOSP-ICA-5.4

Develop an equipment checklist documenting each student's proficiency in use of various equipment and small wares used in a commercial kitchen or bake shop.HOSP-ICA-5.5

Discuss principles of basic first aid treatments for a food service environment including basic cuts, lacerations, abrasions, punctures, CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns.HOSP-ICA-6.1

Examine and practice correct Fire Safety procedures using correct classifications of fire extinguishers, hood suppression systems, and emergency evacuation routes.HOSP-ICA-6.2

Practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting using proper techniques.HOSP-ICA-6.3

Identify gas safety issues for gas ranges and ovens, including shut off values and pilot lights.HOSP-ICA-6.4

Examine and identify a Material Safety Data Sheet and explain their importance when handling common food service chemicals. Display manuals of all MSDS for each chemical used in the kitchen, dining room, and dish room.HOSP-ICA-6.5

Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens.HOSP-ICA-7.1

Identify recipe terminology including measurement abbreviations, instructions, and directions.HOSP-ICA-7.2

Demonstrate the concept of recipe "mise en place" by identifying and assembling ingredients and equipment for a specific recipe.HOSP-ICA-7.3

Master the use of different types of measuring tools including dry and liquid measuring cups, measuring spoons, portioning tools and digital and electronic scales.HOSP-ICA-7.4

Demonstrate proper use of spring and balance scales using both US measures and metric measures.HOSP-ICA-7.5

Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform calculations.HOSP-ICA-7.6

Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.HOSP-ICA-7.7

Follow the written directions to prepare the recipe used above.HOSP-ICA-7.8

Identify the different types of knives, their use, parts and components.HOSP-ICA-8.1

Identify and practice proper knife safety procedures and rules.HOSP-ICA-8.2

Demonstrate correct knife sharpening.HOSP-ICA-8.3

Define and demonstrate the concept of "mise en place" in setting up a cutting work station.HOSP-ICA-8.4

Demonstrate proper knife safety, cleaning and storage.HOSP-ICA-8.5

Perform proper knife techniques for cuts such as julienne, batonnet, small, medium, and large dice using potatoes, carrots and other vegetables.HOSP-ICA-8.6

Discuss and develop knowledge of the importance of USDA Nutritional Guidelines such as "My Plate" and examine how these guidelines can be misleading and complex due to cultural constraints, eating disorders, and food allergies.HOSP-ICA-9.1

Examine the six major food groups, nutrient contributions of vitamins, minerals and nutrient variability within a group and daily recommended intake.HOSP-ICA-9.2

Define a serving size, portion control, recommended serving size, and balanced diet while maintaining a correct nutritional intake.HOSP-ICA-9.3

Examine current trends and issues in food and nutrition, fad diets, proper weight loss techniques, and how these fit into healthy menu options.HOSP-ICA-9.4

Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish, and ways a food service operation must address these allergies.HOSP-ICA-9.5

Identify menu requirements for various diets such as vegan, vegetarian, low sodium and low calorie.HOSP-ICA-9.6

Demonstrate health cooking techniques.HOSP-ICA-9.7

Identify proteins such as poultry, beef, pork, seafood and dairy, and examine the potential contaminants associated with and proper handling/storage procedures.HOSP-ICA-10.1

Identify types of fruits and vegetables and proper handling/storage procedures.HOSP-ICA-10.2

Identify types of grains, legumes, and milled products and proper handling/storage procedures.HOSP-ICA-10.3

Identify and distinguish between herbs, spices, oils, vinegars, seasonings, and their uses and proper handling/storage procedures.HOSP-ICA-10.4

Identify types of flours, sugars and other ingredients commonly used in a bake shop and their proper handling/storage procedures.HOSP-ICA-10.5

Write a personalized resume and a personal letter of recommendation.HOSP-ICA-11.1

Define and demonstrate appropriate work ethics: attitude, appearance, attendance, teamwork, character, productivity, organizational skills, communication, and respect.HOSP-ICA-11.2

Define professionalism and professional appearance as it has developed throughout the history of uniforms: include presentation and functionality.HOSP-ICA-11.3

Identify the difference between personal and professional communication, and include caveats for social networks, emails and texting.HOSP-ICA-11.4

Discuss the proper professional respect given to food service administrators, managers, and/or chefs through effective interaction and communication. Emphasize positive attitude, initiative, and motivation as well as appropriate responses.HOSP-ICA-11.5

Describe the traditional service staff for a restaurant and for catered events, and list the duties and responsibilities of each.HOSP-ICA-12.1

Identify and use proper techniques for greeting, seating, and presenting the menu to customers, and dramatize ways of describing and recommending menu items to guests.HOSP-ICA-12.2

Demonstrate an understanding of guest service and customer relations including handling of difficult situations and accommodations for the disabled.HOSP-ICA-12.3

Demonstrate the general rules of table seating and service, and identify the types of flatware, china, hollowware, and glassware and explain the specific uses of each.HOSP-ICA-12.4

Identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both.HOSP-ICA-12.5

Identify and demonstrate proficiency for various napkin folds.HOSP-ICA-12.6

Define sustainability, recyclable, reusable, energy efficient, "food miles", carbon footprint, and biodegradable.HOSP-ICA-13.1

Compare different type of composting and identify products appropriate for composting.HOSP-ICA-13.2

Identify environmentally friendly cleaning products that could be utilized in place of current products used. Be sure to keep in mind comparable cost comparisons.HOSP-ICA-13.3

List products being used in your kitchen/lab that can be recycled.HOSP-ICA-13.4

Research and present recycling and composting policies in your municipality.HOSP-ICA-13.5

Conduct a survey to identify a variety of areas where waste control can be utilized in the kitchen.HOSP-ICA-13.6

Identify basic food cooking methods such as dry heat, moist heat, and combination cooking.HOSP-ICA-14.1

Demonstrate basic dry heat cooking methods including sauté, griddle, pan-fry, deep fry, baking, roasting and grilling.HOSP-ICA-14.2

Demonstrate basic moist heat cooking methods including poaching, simmering, boiling and steaming.HOSP-ICA-14.3

Demonstrate basic combination cooking methods including stewing and braising.HOSP-ICA-14.4

Demonstrate use and application of microwave cooking method.HOSP-ICA-14.5