The student will:
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demonstrate the proper use and care of knives and other tools, utensils,
appliances, and equipment.
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follow the rules when handling equipment and maintaining workstations.
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perform managerial tasks.
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demonstrate safe work habits and environmental responsibility.
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demonstrate knowledge of procedures for handling emergencies.
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know state and federal regulations.
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demonstrate safe work habits pertaining to sanitation and food handling.
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implement proper food safety regulations.
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identify the state and local requirements for sanitation codes.
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be familiar with the SERV SAFE regulations.
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evaluate his/her personal grooming habits can effect the sanitation of food.
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identify the primary causes of food-borne illness.
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demonstrate practices that inhibit bacterial growth when handling food and
maintaining workstations.
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understand the “flow of food.”
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explain digestion, absorption, and metabolism.
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describe nutrients, their value, and food sources, and the nutritional needs of
individuals at each state in the life cycle.
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interpret menus for nutritional value.
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evaluate food preparation techniques for their effect on food nutrients.
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explain digestion, absorption, and metabolism.
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describe nutrients, their value, and food sources, and the nutritional needs of
individuals at each stage in the life cycle.
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interpret menus for nutritional value.
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evaluate food preparation techniques for their effect on food nutrients.
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describe nutritional needs of various ethnic groups.
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become aware of nutritional deficiency diseases and disorders.
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know the Food Guide Pyramid.
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apply the principles from appropriate food guides and dietary guidelines in
planning and evaluating food plans of healthy individuals.
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interpret information on food labels.
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Identify excess amount of salt, sugar, and fat in prepared and/or processed
foods.
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become familiar with different eating disorders and safe weight control habits.
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define what constitutes a serving size.
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demonstrate portion control.
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explain how cultural, religious, economic, social, and psychological factors
influence differences in food preferences and food marketing.
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show understanding and acceptance toward people and their food choices.
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demonstrate a working understanding of statistics as required by the job.
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understand cooking terms, measurements, and techniques.
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measure accurately.
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determine appropriate cooking methods.
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follow standard recipes to prepare a variety of foods, including setup, lab
work, cleanup, and presentation for evaluation in the home and workplace.
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organize, plan, and implement special events.
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understand and follow catering procedures.
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demonstrate appropriate food preparation and measuring techniques (i.e.,
volume, weight, portion control).
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demonstrate how to increase and decrease standardized recipes, substitute
ingredients, and modify cooking techniques.
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garnish food following guidelines for proper food garnishing.
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demonstrate how to time, coordinate, assemble, and finish food order and
supplies prior to serving.
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describe and explain the importance of food service and hospitality for the
state’s economic development as well as the function and role of the various
segments of the industry.
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provide services that contribute to customer satisfaction by anticipating
customer needs, such as greeting customers, explaining menu items, and making
menu suggestions.
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take customer orders, anticipate timing and delivery of food; coordinate,
assemble, and finish food orders; and serve customers.
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outline steps needed to establish an entrepreneurial business in the food
service and hospitality industry.
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demonstrate how to properly calculate product and operational costs.
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create a food budget.
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plan menus using a budget.
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explain and interpret the interdependence and importance of all jobs to the
success of the organization.
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describe the roles and responsibilities of management and employees.
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explain the need for workers at all levels to act and dress appropriately.
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demonstrate work-force management and team-building strategies.
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explain work site policies concerning employer and employee rights and
responsibilities, including strategies for handling harassment.
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describe educational requirements, job opportunities, and working environments
in the home economics career path clusters.
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demonstrate positive work attitudes, self-confidence, honesty, perseverance,
and self-discipline in workplace learning experiences.
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use active listening skills.
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model effective relationship across age, gender, and cultural groups.
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apply problem-solving strategies and current technology to manage resources for
balancing work, personal, and family responsibilities.
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