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K–12 Standards

Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058

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CIP Codes: Restaurant and Event Management (12.0504) 

  • -

    CIP Codes: Restaurant and Event Management (12.0504) 

COMPREHENSIVE STANDARD: 20.0 Integrate knowledge, skills, and practices required for careers in the restaurant and hospitality industry.8.0 & 14.0

  • A

    Benchmark: 20.1 Analyze food safety and sanitation procedures. 20.1

    1. 1

      Apply food safety and sanitation processes. 20.1.1

    2. 2

      Practice prevention measures for Hepatitis A, Norovirus, Bacillus Cereus, Listeriosis, Hemorrhagic colitis, Clostridium perfringens, Botulism, Salmonella, Shigellosis, Staphylococcus aureus, Vibrio, Anisakis simplex, Cryptosporidium, Giardia, fungi, Scombroid poisoning, & Ciguatoxin. 20.1.2

    3. 3

      Monitor standards of personal grooming, hygiene, and hand washing of self and others. 20.1.3

    4. 4

      Identify ways to prevent allergen free food from being exposed to food allergens during preparation and service process.20.1.4

    5. 5

      Demonstrate processes and procedures that will minimize the risk of food being time - temperature abused. (i.e. portion control, temperature logs, cooling process, thawing process, etc.).20.1.5

    6. 6

      Practice processes and procedures that will minimize the risk of cross-contamination with food and food contact surfaces. (i.e. using clean and sanitized equipment for each food product, color coded equipment, when to change gloves & wash hands, etc.)20.1.6

    7. 7

      Identify when a material safety data sheets (MSDS) is required and the information that must be included. 20.1.7

    8. 8

      Demonstrate proper chemical handling and storage procedures.20.1.8

  • B

    Benchmark: 20.2 Demonstrate correct use and maintenance of food production equipment and tools. 20.2

    1. 1

      Operate tools and equipment following safety procedures and OSHA requirements. 20.2.1

    2. 2

      Demonstrate the correct procedures for cleaning, sanitizing, and storage of equipment and food contact surfaces. 20.2.2

  • C

    Benchmark: 20.3 Demonstrate menu modifications based on standardized recipes to meet consumer needs. 20.3

    1. 1

      Use truth-in- menu guidelines to develop menus. 20.3.1 

    2. 2

      Identify menus for special diets. (i.e. diabetic, gluten free, vegetarian, vegan, etc.)20.3.2

    3. 3

      Discuss the availability of food and food to table concept on seasonal menus. 20.3.3

  • D

    Benchmark: 20.4 Demonstrate preparations for all menu categories to produce a variety of food products. 20.4

    1. 1

      Utilize knife skills in food production and determine the appropriate knife for specific preparation techniques or food item. 20.4.1

    2. 2

      Determine appropriate cooking methods for a variety of foods.20.4.2

    3. 3

      Apply scaling and measuring techniques. 20.4.3

    4. 4

      Plan and prepare a variety of hors d’oeuvres, entrees, sides, salads, breads, and desserts. 20.4.4

    5. 5

      Describe baking ingredients and their functions. 20.4.5

    6. 6

      Analyze techniques that meet quality standards for batters and doughs. 20.4.6

    7. 7

      Prepare food and baked products that meet quality standards. 20.4.7

  • E

    Benchmark: 20.5 Demonstrate implementation of management functions. 20.5

    1. 1

      Analyze positive customer service (meeting or exceeding customer expectations, customer complaints, creating good experience).20.5.1

    2. 2

      Demonstrate time management principles to achieve food production goals. 20.5.2

    3. 3

      Analyze contemporary and traditional service styles identifying the variances in staff structure and responsibilities for each. 20.5.3

    4. 4

      Demonstrate back and front of the house management roles in the industry. 20.5.4

    5. 5

      Identify the types of cost incurred and how to effectively manage and control these costs (food costs, beverage costs, labor costs, & overhead costs).20.5.5

    6. 6

      Recognize use of baker’s formulas. 20.5.6

    7. 7

      Calculate yield percentages, shrinkage, and portion cost. 20.5.7

    8. 8

      Identify the factors that affect labor costs (business volume, employee turnover, quality standards, and operational standards.20.5.8

  • F

    Benchmark: 20.6 Apply the principles of nutrition to food preparation.20.6

    1. 1

      Demonstrate cooking techniques and storage principles for retention of nutrients. 20.6.1

  • G

    Benchmark: 20.7 Enhance career readiness through practicing appropriate skills in classroom and work related culinary situations. 20.7

    1. 1

      Demonstrate appropriate communication skills (verbal, listening, writing) to communication clearly workplace objectives. 20.7.1

    2. 2

      Practice appropriate social skills, manners and etiquette.20.7.2

    3. 3

      Use leadership and teamwork skills in collaborating with others to accomplish lab goals and objectives.20.7.3

    4. 4

      Solve problems using creativity, innovation and critical thinking skills independently and in teams.20.7.4

    5. 5

      Identify how computer applications are used in the hospitality industry and their impact on current industry trends.20.7.5

    6. 6

      Develop and manage work plans to meet budget guidelines. 20.7.6

    7. 7

      Know and understand the importance of professional ethics in culinary/food related applications.20.7.7

    8. 8

      Investigate the areas of legal liability within the hospitality industry. (food-borne illness, physical injury, licensing issues, etc.)20.7.8

    9. 9

      Demonstrate employability skills in lab and work based experiences (e.g. timeliness, responsibility, work ethic, cooperation). 20.7.9

    10. 10

      Develop and/or organize a career portfolio (electronic or physical) to document knowledge, skills and experiences.20.7.10

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