South Puget Sound Community College

Culinary Arts Program- Student Checklist

American Culinary Federation Required Knowledge and Competencies

Student Name: _____________________________ SID: ________________________

Start Date: _________________________________ Completion Date: _________________________ Dept. Number CAP 102 CAP 103 CAP 104 CAP 121 CAP 125 CAP 132 CAP 134 CAP 234 CAP 135 CAP 235 CAP 136 CAP 236 CAP 137 CAP 237 CAP 267 CAP 138 CAP 238 CAP 141 CAP 142 CAP 268 CAP 269 Course Title Nutrition Sanitation (ServSafe) Supervision Table Service Short Order Restaurant Baking I Saut I Saut II Food Prep. I Starch / Vegetables Food Prep. III Starch / Vegetables Food Prep. II Meat/ Seafood Food Prep. IV Meat/ Seafood Pantry I Pantry II Garde Manger Sauce I Sauce II Purchasing / Receiving Operations Management Clipper Sous Chef Percival Room Sous Chef Credits 5 5 5 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 Quarter/ Module / Year Completed W 20_ _ F 20_ _ S 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _ W S F / AA AB AC / 20_ _

Competency Evaluation Key

1 - Student has done with constant supervision or correction. Student demonstrates no understanding of task. 2 - Student has done with frequent supervision or correction. Student demonstrates occasional understanding task. 3 - Student has done with some supervision or correction. Student demonstrates understanding of task. 4 - Student has done with little supervision or correction. Student demonstrates understanding of task with daily growth. 5 - Student has industry competence at entry level or above. Same

Orientation / Lecture
1) Define hospitality and the philosophy of the hospitality industry. 2) Trace the growth and development of the hospitality and tourism industry. 3) Describe the various cuisines and contributions of leading culinarians. 4) Evaluate career opportunities through participation in field trips and guest speakers in class, resume writing. 5) Discuss/ evaluate industry trends as they relate to career opportunities and the future of the industry. 6) Discuss and evaluate industry trade periodicals. 7) Discuss professional ethics practiced in the industry. 8) Demonstrate proper safety.

Menu Project
1) List basic menu planning principles. 2) Identify principles of menu layout and design. 3) Create menu item descriptions following truth -in menu layout and design. 4) Apply principles of nutrition to menu development. 5) Determine menu prices utilizing proper cost controls and appropriate technology. 6) Plan a variety of menus (a la carte, cycle, ethnic, holiday, banquet, and buffet). 7) Develop a menu layout for a foodservice operation.

General
1) Maintain proper sanitation standards. Possess Washington State Food Handlers Permit-expiration date _______ 2) Perform basic math functions. 1 2 3 4 5 3) Demonstrate standard knife cuts. 1 2 3 4 5 4) Calculate food costs and percentages. 1 2 3 4 5 5) Demonstrate how to read and follow a standard recipe. 1 2 3 4 5 6) Perform calculations using current technology. (i.e. computers, calculators, POS) 1 2 3 4 5 7) Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 1 2 3 4 5 8) Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 1 2 3 4 5 9) Identify the parts/ components of a recipe. 1 2 3 4 5 YES NO

10) Describe and use a standard recipe. 1 2 3 4 5 11) Outline the procedure for writing a standardized recipe. 1 2 3 4 5 12) Write a standardized recipe. 1 2 3 4 5 13) Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, and ovens. 1 2 3 4 5 14) Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 1 2 3 4 5 15) Evaluate the quality of herbs, spices, oils and vinegar, condiments, marinades and rubs.1 2 3 4 5 16) Follow oral and written directions.1 2 3 4 5 17) Demonstrate proper safety. 1 2 3 4 5 18) Demonstrate proper respect for peers, supervisors & instructors. 1 2 3 4 5 19) Produce assigned items at acceptable rates with accuracy. 1 2 3 4 5 20) Adjust standard recipes. 1 2 3 4 5 21) Prepare basic garnitures. 1 2 3 4 5 22) Fill out daily requisition form with accuracy. 1 2 3 4 5 23) Write, research and confirm; vocabulary, correctness of procedures, & accuracy of menus & recipes. 1 2 3 4 5 24) Demonstrate proper plate presentation of menu item. 1 2 3 4 5 25) Prepared for class physically and mentally with proper uniform, proper equipment, reading completed and assignments completed on time. 1 2 3 4 5

CAP 102- Nutrition for the Foodservice Professional

1) Identify current USDA My Pyramid principles and food groups. 1 2 3 4 5 2) List the nutrient contributions of each food group. 1 2 3 4 5 3) Discuss the nine areas where dietary guidelines make recommendations. 1 2 3 4 5 4) Develop recipes and menus using dietary guide-line recommendations, food guides and food labels. 1 2 3 4 5 5) Evaluate recipes and menus using dietary guideline recommendations, food guides and food labels. 1 2 3 4 5 6) Discuss characteristics, functions and best sources of each of the major nutrients. 1 2 3 4 5 7) List the primary characteristics, functions and sources of vitamins, water and minerals. 1 2 3 4 5 8) Describe the process of human digestion. 1 2 3 4 5 9) Determine energy needs based upon basal metabolic rate and exercise expenditure. 1 2 3 4 5 10) Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management. 1 2 3 4 5 11) Discuss exchange groups. 1 2 3 4 5 12) Identify common food allergies and determine appropriate substitutions. (i.e. Gluten, sugar, lactose free). 1 2 3 4 5 13) Discuss contemporary nutritional issues (i.e. vegetarianism, heart healthy menus and religious dietary laws). 1 2 3 4 5 14) Apply emerging technologies (computerization) for nutrient analysis (i.e. Internet, recipe analysis software). 1 2 3 4 5 15) Discuss marketing of healthy menu options. 1 2 3 4 5 16) Discuss weight management and exercise and nutrition over the life cycle. 1 2

CAP 103 -Applied Foodservice Sanitation ServSafe

1) Discuss the flow of goods in a foodservice operation. 1 2 3 4 5 2) Discuss how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures. 1 2 3 4 5 3) Outline yield and quality grades and National Association of Meat Purveyors (NAMP) specifications for meats. 1 2 3 4 5 4) Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth. 1 2 3 4 5 5) List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented. 1 2 3 4 5 6) List and define th4e fundamentals of good personal hygiene. 1 2 3 4 5 7) Demonstrate good personal hygiene and health habits in a laboratory setting. 1 2 3 4 5 8) Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. 1 2 3 4 5 9) List the major causes of food spoilage. 1 2 3 4 5 10) Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway. 1 2 3 4 5 11) Outline the requirements for proper receiving and storage of both raw and prepared foods. 1 2 3 4 5 12) Recognize sanitary design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA). 1 2 3 4 5 13) Describe types of cleaners and sanitizers and their proper use. 1 2 3 4 5 14) Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness. 1 2 3 4 5 15) Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. 1 2 3 4 5 16) Develop cleaning and sanitizing schedule and procedures for equipment and facilities. 1 2 3 4 5 17) Identify proper methods of waste disposal and recycling. 1 2 3 4 5 18) Describe appropriate measures for insects, rodents and pest control eradication. 1 2 3 4 5 19) Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. 1 2 3 4 5 20) List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program. 1 2 3 4 5 21) Demonstrate appropriate emergency policies for kitchen and dining room injuries. 1 2 3 4 5 22) Describe appropriate types and use of fire extinguishers used in the foodservice area. 1 2 3 4 5 23) Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation. 1 2 3 4 5 24) Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation. 1 2 3 4 5

CAP 104 - Supervision in the Hospitality Industry

1) Describe process of management though effective communication skills. 1 2 3 4 5 2) Summarize leadership styles and analyze when each is most appropriate. 1 2 3 4 5 3) Outline the supervisors role in decision-making, problem solving and delegation of duties. 1 2 3 4 5 4) Explain the role of job descriptions and specifications and develop written examples. 1 2 3 4 5 5) Perform mock interviews; prepare resumes, job applications and cover letters. 1 2 3 4 5 6) Describe procedures of new employee orientation. 1 2 3 4 5 7) Compare training methods; discuss the importance of an effective employee training program. Discuss follow-up training and cross-training. 8) Analyze types and methods of employee evaluation. 1 2 3 4 5 9) Describe necessity of change and ways of implementing change with the least employee resistance. 1 2 3 4 5 10) Evaluate methods of conflict resolution and grievance procedures (union/non-union). 1 2 3 4 5

11) Identify reasons for disciplinary problems and discuss the supervisors role in handling them. 1 2 3 4 5 12) Describe the procedure for terminating employees. 1 2 3 4 5 13) Analyze motivational techniques/problems; discuss procedures for attitudinal changes. 1 2 3 4 5 14) Analyze ways of dealing with stress in the workplace. 1 2 3 4 5 15) Discuss time management and other organizational management techniques. 1 2 3 4 5 16) Discuss legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation). 1 2 3 4 5

CAP 121-Waitstaff I
1) Demonstrate the general rules of table settings and service. 1 2 3 4 5 2) Describe American, English, French and Russian service. 12345 3) Discuss service methods such as banquets, buffets and catering, and a la carte. 1 2 3 4 5 4) Discuss the functions of dining room personnel. 1 2 3 4 5 5) Discuss training procedures for dining room staff. 1 2 3 4 5 6) Discuss procedures for processing guest checks using current technology. 1 2 3 4 5 7) Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. 1 2 3 4 5 8) Explain inter-relationships and work flow between the dining room and kitchen operations. 1 2 3 4 5 9) Discuss sales techniques for service personnel including menu knowledge and suggestive selling. 1 2 3 4 5 10) Identify local, state and federal laws pertaining t the purchases and services of alcoholic beverages. 1 2 3 4 5 11) Discuss the basic production process for distillation and fermentation. 1 2 3 4 5 12) Distinguish wines by grape and/or other fruit variety, country, growing region and production process. 1 2 3 4 5 13) Evaluate the relationship of beverages to food. 1 2 3 4 5 14) Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcoholed beverages, including coffee and tea. 1 2 3 4 5 15) Identify equipment and glassware used for beverage preparation and service. 1 2 3 4 5 16) Discuss opening and closing procedures of a beverage operation. 1 2 3 4 5 17) Discuss the fundamentals and importance of responsible alcohol service. 1 2 3 4 5 18) Identify levels of intoxication and methods to control excessive consumption by guests. 1 2 3 4 5 19) Discuss Dram Shop Act and liquor law liability. 1 2 3 4 5 20) Explain procedures for implementing internal beverage controls. 1 2 3 4 5 21) Discuss the importance of product mix, check average and their impact on profit contribution. 1 2 3 4 5 22) Demonstrate the skills required to interact in a professional manner with the food service customer. 1 2 3 4 5

CAP 125 Short Order Foods

1) Identify and prepare a variety of breakfast meats. 1 2 3 4 5 2) Evaluate the quality of prepared breakfast meats. 1 2 3 4 5 3) Describe a variety of preparation techniques used in egg cookery. 1 2 3 4 5 4) Cook eggs using a variety of preparation techniques. 1 2 3 4 5 5) Evaluate the quality of prepared eggs. 1 2 3 4 5

6) Identify and prepare a variety of breakfast batter products. 1 2 3 4 5 7) Evaluate the quality of prepared breakfast batter products. 1 2 3 4 5 8) Evaluate the quality of fried foods. 1 2 3 4 5 9) Demonstrate the skills required to interact in a professional manner with the food service customer. 1 2 3 4 5 10) Define and describe the process of using a griddle. 1 2 3 4 5 11) Identify and prepare a variety of hot sandwiches. 1 2 3 4 5 12) Define and describe the process of deep frying. 1 2 3 4 5 13) Fry a variety of foods to their proper doneness. 1 2 3 4 5

CAP 132 Restaurant Baking I

1) Define baking terms. 1 2 3 4 5 2) Identify equipment and utensils used in baking and discuss proper use and care. 1 2 3 4 5 3) Demonstrate proper selection of equipment and utensils for specific application. 1 2 3 4 5 4) Identify ingredients used in baking. 1 2 3 4 5 5) Demonstrate proper scaling and measurement techniques. 1 2 3 4 5 6) Apply basic math skills to recipe conversions. 1 2 3 4 5 7) Describe properties and list functions of various ingredients. 1 2 3 4 5 8) Define and describe the steps in the production of yeast-leavened breads. 1 2 3 4 5 9) Prepare a variety of yeast leavened doughs.1 2 3 4 5 10) Evaluate the quality of yeast- leavened breads. 1 2 3 4 5 11) Define and describe the various types of quick-breads and the mixing methods utilized to produce them. 1 2 3 4 5 12) Prepare and evaluate the quality of a variety of quick-breads. 1 2 3 4 5 13) Prepare a pie or tart. 1 2 3 4 5 14) Evaluate the quality of a pie or tart. 1 2 3 4 5 15) Define and describe the variety of cookie types and the mixing methods utilized to produce them. 1 2 3 4 5 16) Produce a variety of types of cookies. 1 2 3 4 5 17) Define and describe the variety of cake types and mixing methods utilized to produce them. 1 2 3 4 5 18) Prepare a variety of cakes. 1 2 3 4 5 19) Evaluate the quality of a prepared cake. 1 2 3 4 5 20) Demonstrate basic icing and decorating techniques. 1 2 3 4 5 21) Evaluate the quality of iced and decorated cakes. 1 2 3 4 5 22) Define and describe the variety of laminated doughs. 1 2 3 4 5 23) Explain the process of lamination as it applies to doughs. 1 2 3 4 5 24) Prepare a variety of laminated dough products. 1 2 3 4 5 25) Evaluate the quality of laminated dough products. 1 2 3 4 5 26) Define and describe meringues, its various types, uses, and methods of preparation.1 2 3 4 5 27) Prepare a variety of meringues.1 2 3 4 5 28) Evaluate the quality of prepared meringues. 1 2 3 4 5

29) Define and describe creams, custards, puddings, and related sauces. 1 2 3 4 5 30) Prepare a variety of creams, custards, puddings, and related sauces.1 2 3 4 5 31) Evaluate the quality of creams, custards, puddings, and related sauces. 1 2 3 4 5 32) Define and describe pate choux, its uses, method of preparation, baking and finishing. 1 2 3 4 5 33) Prepare a variety of pate choux products. 1 2 3 4 5 34) Evaluate the quality of prepared pate choux products. 1 2 3 4 5 35) Define and describe the various types, uses, and methods of preparation of dessert sauces. 1 2 3 4 5 36) Prepare a variety of dessert sauces. 1 2 3 4 5 37) Evaluate the quality of prepared dessert sauces. 1 2 3 4 5 38) Prepare a variety of fillings and toppings for pastries and baked goods. 1 2 3 4 5 39) Demonstrate the presentations of baked goods and desserts. 1 2 3 4 5 40) Evaluate the quality of presentations of baked goods and desserts. 1 2 3 4 5 41) Discuss nutritional concerns as they apply to baking. 1 2 3 4 5 42) Discuss recipe modification to create more nutritionally beneficial baked goods and desserts. 1 2 3 4 5

CAP 134 Saut I, CAP 234 Saut II

1) Define and evaluate the quality of sauted items. 1 2 3 4 5 2) Demonstrate proper plate presentation of menu items. 1 2 3 4 5 3) Define and describe the sauting process. 1 2 3 4 5 4) Adjust standard recipes. 1 2 3 4 5 5) Properly set up, maintain, breakdown, & clean up food prep production workstation & related cooking equipment. 1 2 3 4 5 6) Demonstrate proper and appropriate portioning techniques. 1 2 3 4 5 7) Select proper hand tools for course relevant duties. 1 2 3 4 5 8) Mise en Place station relevant to recipes, 1 2 3 4 5 9) Properly receive, prep, store, label, date, rotate, and generally handle course related food products to include meats and other high protein food sources. 1 2 3 4 5 10) Properly cook assigned saut a la minute (to order) entre items using commercial cooking equipment.1 2 3 4 5 11) Maintain proper cooking while preparing saut items with different start time. 1 2 3 4 5 12) Make pan sauces. 1 2 3 4 5 13) Prepare a variety of foods, including, meat, poultry, seafood, vegetables and starches using the saut technique. 1 2 3 4 5 14) Demonstrate how to read and follow a standard recipe. 1 2 3 4 5 15) Demonstrate standard knife cuts: Allumette 1 2 3 4 5 Batonnet 1 2 3 4 5 Brunoise 1 2 3 4 5 Chateau 1 2 3 4 5 Chiffonade 1 2 3 4 5 Gaufrette 1 2 3 4 5

 Julienne 1 2 3 4 5 Small Dice 1 2 3 4 5 Large Dice 1 2 3 4 5 Mirepoix 1 2 3 4 5 Slicing 1 2 3 4 5 Tourne 1 2 3 4 5 16) Adjust standard recipes. 1 2 3 4 5 17) Prepare basic garnitures. 1 2 3 4 5

CAP 135 Food Prep I-Starch / Vegetables, CAP 235 Food Prep III-Starch / Vegetables
1) Identify a variety of fruits, vegetables, starches, legumes and grains. 1 2 3 4 5 2) Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods. 1 2 3 4 5 3) Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains. 1 2 3 4 5 4) Mise en place station relevant recipes; including cleaning/trimming vegetables. 1 2 3 4 5 5) Properly blanch vegetables utilizing boiling water and steaming. 1 2 3 4 5 6) Prepare and cook rice pilaf or variation, which may be steamed. 1 2 3 4 5 7) Demonstrate proper vegetable or starch saut techniques. 1 2 3 4 5 8) Demonstrate proper vegetable or starch pan frying techniques. 1 2 3 4 5 9) Demonstrate proper vegetable or starch broiling techniques. 1 2 3 4 5 10) Demonstrate proper vegetable or starch grilling techniques. 1 2 3 4 5 11) Demonstrate proper vegetable or starch griddling techniques. 1 2 3 4 5 12) Demonstrate proper vegetable or starch deep frying techniques. 1 2 3 4 5 13) Demonstrate proper vegetable or starch stewing techniques. 1 2 3 4 5 14) Demonstrate proper vegetable or starch poaching techniques. 1 2 3 4 5 15) Demonstrate proper vegetable or starch baking techniques. 1 2 3 4 5 16) Demonstrate proper vegetable or starch steaming techniques. 1 2 3 4 5 17) Demonstrate proper vegetable or starch roasting techniques. 1 2 3 4 5 18) Demonstrate proper vegetable braising techniques. 1 2 3 4 5 19) Mise en Place, prepare and utilize whipped potatoes. 1 2 3 4 5 20) Mise en Place, prepare and utilize potato duchess. 1 2 3 4 5 21) Properly receive, store, label, date, rotate and prep course related food products. 1 2 3 4 5 22) Identify types of pasta and their quality. 1 2 3 4 5 23) Properly prepare frozen/canned vegetables. 1 2 3 4 5 24) Properly make stuffing. 1 2 3 4 5 25) Properly prepare products using phillo dough. 1 2 3 4 5 26) Properly prepare products using puff pastry. 1 2 3 4 5 27) Prepare and cook a minimum of two types of starch dishes from the following: circle those prepared: pasta, polenta, gnocchi, rissotto, spatzel, specialty grains, wild rice and legumes. 1 2 3 4 5

28) Wash, trim, cut, prepare, measure, and cook assorted vegetables. 1 2 3 4 5 29) Wash, trim, cut, prepare, measure, and cook assorted potatoes. 1 2 3 4 5 30) Prepare and evaluate pasta. 1 2 3 4 5 31) Adjust standard recipes. 1 2 3 4 5 32) Properly make vegetable purees and timbles. 1 2 3 4 5 33) Properly set up, maintain, break-down and clean up food prep/production work station and related cooking equipment. 1 2 3 4 5 34) Demonstrate standard knife cuts: Allumette 1 2 3 4 5 Batonnet 1 2 3 4 5 Brunoise 1 2 3 4 5 Chateau 1 2 3 4 5 Chiffonade 1 2 3 4 5 Gaufrette 1 2 3 4 5 Julienne 1 2 3 4 5 Small Dice 1 2 3 4 5 Large Dice 1 2 3 4 5 Mirepoix 1 2 3 4 5 Slicing 1 2 3 4 5 Tourne 1 2 3 4 5

CAP 136 Food Prep II- Meat/ Seafood, CAP 236 Food Prep IV- Meat/ Seafood
1) Define and describe the roasting and baking processes. 1 2 3 4 5 2) Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting. 1 2 3 4 5 3) Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 1 2 3 4 5 4) Evaluate the quality of roasted items. 1 2 3 4 5 5) Define and describe the barbecue process. 1 2 3 4 5 6) Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 1 2 3 4 5 7) Evaluate the quality of barbecued items. 1 2 3 4 5 8) Define and describe the process of grilling and broiling. 1 2 3 4 5 9) Grill and broil foods to the proper doneness. 1 2 3 4 5 10) Evaluate the quality of grilled and broiled items. 1 2 3 4 5 11) Define and describe the processed of braising and stewing, noting the similarities and differences. 1 2 3 4 5 12) Braise, and stew foods to the proper doneness. 1 2 3 4 5 13) Evaluate the quality of braised and stewed items. 1 2 3 4 5 14) Define and describe the process of shallow-poaching. 1 2 3 4 5 15) Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 1 2 3 4 5 16) Evaluate the quality of shallow-poached items. 1 2 3 4 5 17) Define poaching and simmering and correctly identify the temperature range at which each occurs. 1 2 3 4 5

18) Poach and simmer foods to the proper doneness. 1 2 3 4 5 19) Evaluate the quality of poached and simmered foods. 1 2 3 4 5 20) Define and describe the boiling and steaming process. 1 2 3 4 5 21) Prepare boiled and steamed foods to the proper doneness. 1 2 3 4 5 22) Evaluate the quality of boiled and steamed items. 1 2 3 4 5 23) Perform basic fabrication tasks with meat, poultry, seafood and variety meats.1 2 3 4 5 24) Using basic cooking methods, prepare meat, seafood, poultry and variety meats to their proper doneness.1 2 3 4 5 25) Evaluate the quality prepared meat, seafood, poultry and variety meats to their proper doneness.1 2 3 4 5 26) Prepare basic garnitures. 1 2 3 4 5 27) Demonstrate proper plate presentation of menu item. 1 2 3 4 5 28) Define and describe the processed of pan-frying and deep-frying. 1 2 3 4 5 29) Fry a variety of foods to their proper doneness. 1 2 3 4 5 30) Demonstrate proper measurements techniques. 1 2 3 4 5 31) Adjust standard recipes.1 2 3 4 5 32) Properly set up, maintain, break-down and clean up food prep/production work station and related cooking equipment. 1 2 3 4 5 33) Mise en Place station relevant recipes. 1 2 3 4 5 34) Demonstrate how to read and follow a standard recipe. 1 2 3 4 5

CAP 137 Pantry I, CAP 237 Pantry II, CAP 267 Garde Manger
1) Define salad dressing and describe its purposes. 1 2 3 4 5 2) Identify, define, and describe the types of salad dressings. 1 2 3 4 5 3) Prepare a variety of common salad greens. 1 2 3 4 5 4) Prepare and dress greens for a salad. 1 2 3 4 5 5) Evaluate the quality of properly prepared and dressed green salad. 1 2 3 4 5 6) Identify, describe, and prepare a variety of composed salads. 1 2 3 4 5 7) Evaluate the quality of composed salads. 1 2 3 4 5 8) Identify, and describe the purpose of the elements of a sandwich. 1 2 3 4 5 9) Prepare a variety of hot and cold sandwiches. 1 2 3 4 5 10) Evaluate the quality of sandwiches. 1 2 3 4 5 11) Define and describe hors d oeuvre, appetizers, and canaps. 1 2 3 4 5 12) Explain the importance of presentation and garnishing for hors d oeuvre, appetizers, and canaps. 1 2 3 4 5 13) Prepare a variety of hors doeuvre, appetizers, canaps and basic garnishes. 1 2 3 4 5 14) Evaluate the quality of hors d oeuvre, appetizers, and canaps. 1 2 3 4 5 15) Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses aspic. 1 2 3 4 5 16) Evaluate the quality of aspic gelee and items coated with it. 1 2 3 4 5 17) Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage. 1 2 3 4 5 18) Prepare and present a variety of forcemeat products. 1 2 3 4 5 19) Evaluate the quality of forcemeat products. 1 2 3 4 5

20) Demonstrate food presentation techniques using a variety of plates, platters and trays. 1 2 3 4 5 21) Evaluate the quality of prepared plates, platters and trays. 1 2 3 4 5 22) Produce decorative centerpieces (i.e. fruit, vegetable carvings). 1 2 3 4 5 23) Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). 1 2 3 4 5 24) Prepare foods for preservation and prepare preserved foods. 1 2 3 4 5 25) Evaluate the quality of preserved foods. 1 2 3 4 5 26) Define and describe a variety of cheese categories. 1 2 3 4 5 27) Discuss how various cheeses are made and their uses. 1 2 3 4 5 28) Use cheese as an ingredient in recipes. 1 2 3 4 5 29) Taste various cheeses and evaluate their quality. 1 2 3 4 5 30) Identify tools and equipment used in Garde manger, emphasizing safety and sanitation procedures. 1 2 3 4 5 31) Prepare a variety of salad dressings and evaluate the quality of each.1 2 3 4 5 32) Identify a variety of fruits, vegetables, starches, legumes and grains. 1 2 3 4 5 33) Prepare a variety of fruits, vegetables, starches, legumes and grains using basic cooking methods. 1 2 3 4 5 34) Evaluate the quality of fruits, vegetables, starches, legumes and grains. 1 2 3 4 5

CAP 138 Sauce I, CAP 238 Sauce II

1) Define stock and describe its uses. 1 2 3 4 5 2) Identify different types of stocks. 1 2 3 4 5 3) List the basic ingredients needed for making stocks. 1 2 3 4 5 4) Describe the functions of the ingredients. 1 2 3 4 5 5) Describe the process of making stocks. 1 2 3 4 5 6) Prepare a variety of stocks. 1 2 3 4 5 7) Evaluate the quality of a properly made stock. 1 2 3 4 5 8) Define, describe and explain the purpose of sauces. 1 2 3 4 5 9) Identify and prepare the grand sauces. 1 2 3 4 5 10) Prepare a variety of non-grand/classical sauces. 1 2 3 4 5 11) List the basic ingredients needed for making grand and non-grand sauces. 1 2 3 4 5 12) Describe the functions of the ingredients in sauces. 1 2 3 4 5 13) Evaluate the quality of a properly made sauce. 1 2 3 4 5 14) Define and describe soup and identify its two basic categories. 12 3 4 5 15) Prepare a variety of soups from each category. 1 2 3 4 5 16) Describe the process of making each category of soup. 1 2 3 4 5 17) Evaluate the quality of a properly made soup. 1 2 3 4 5

CAP 141 Purchasing and Receiving

1) Describe formal and informal purchasing methods. 1 2 3 4 5 2) Analyze market fluctuations and product cost. 1 2 3 4 5

3) Discuss legal and ethical consideration of purchasing. 1 2 3 4 5 4) Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. 1 2 3 4 5 5) Write a bid specification. 1 2 3 4 5 6) Evaluate received goods t determine conformity with user specifications. 1 2 3 4 5 7) Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and inspecting product as it enters the facility. 1 2 3 4 5 8) Conduct yield and quality tests on items such as canned, fresh, frozen and prepared products. 1 2 3 4 5 9) Explain proper receiving and storing of cleaning of cleaning supplies and chemicals. 1 2 3 4 5 10) Conduct a yield and cost comparison test of pre-fabricated products and on- premises butchered products. 1 2 3 4 5 11) Inventory food and non-food items using current technology. 1 2 3 4 5 12) Explain the procedures for rotation of stock and for costing the evaluating, including FIFO and LIFO. 1 2 3 4 5 13) Define and describe par stock. 1 2 3 4 5 14) Describe proper procedures of issuing product according to requisition. 1 2 3 4 5 15) Describe current computerized systems for purchasing and inventory control. 1 2 3 4 5 16) Calculate and forecast purchase and preparation requirements based on a products yield on cooking, fabrication and intangible waste factors. 1 2 3 4 5 17) Perform recipe yield conversions. 1 2 3 4 5

CAP 142 Operations Management

1. Input data correctly into the computer. 1 2 3 4 5 2. Demonstrate recording procedures. 1 2 3 4 5 3. Input and maintain financial data. 1 2 3 4 5 4. Demonstrate proper and appropriate use of cash register. 1 2 3 4 5 5. Calculate food and beverage costs. 1 2 3 4 5 6. Determine selling price of menu. 1 2 3 4 5 7. Maintain inventory control and support records. 1 2 3 4 5 8. Write, research and confirm; vocabulary, correctness of procedures and accuracy of menus and recipes. 1 2 3 4 5 9. Utilize scheduling and prioritizing techniques to meet assigned time line. 1 2 3 4 5 10. Produce assigned items at acceptable rates with accuracy. 1 2 3 4 5 11. Has an understanding of food service operation. 1 2 3 4 5 12. Convert course relevant recipes with accuracy. 1 2 3 4 5 13. Appropriate E.P. vs. A.P. calculation for course relevant food products with accuracy. 1 2 3 4 5 14 Perform the process of recipe costing. 1 2 3 4 5 15. Calculate labor costs and percentages. 1 2 3 4 5 16) Perform recipe yield conversions. 1 2 3 4 5 17) Determine selling price of menu items. 1 2 3 4 5 18) Utilize scheduling & prioritize techniques to meet assigned time lines. 1 2 3 4 5 19) Describe a profit and loss statement. 1 2 3 4 5

CAP 268 Clipper Caf Sous Chef, CAP 269 Percival Room Sous Chef
1) Maintain proper sanitation standards. 1 2 3 4 5

2) Demonstrate proper safety. 1 2 3 4 5 3) Set up, operate and clean course related commercial cooking equipment. 1 2 3 4 5 4) Demonstrate proper and appropriate portioning techniques. 1 2 3 4 5 5) Demonstrate knife skills, hand tools and equipment operation. 1 2 3 45 6) Demonstrate how to read and follow a standard recipe. 1 2 3 4 5 7) Create proper plate presentations. 1 2 3 4 5 8) Expedite food from kitchen to dining room/scramble area. 1 2 3 4 5 9) Supervise dish/pot stations for cleanliness and organization. 1 2 3 4 5 10) Supervise walk-in/freezer for cleanliness and organization. 1 2 3 4 5 11) Demonstrate supervisory/human relations skills. Student should review CAP 104. 1 2 3 4 5 12) Follow written directions. 1 2 3 4 5 13) Fill out daily requisitions with accuracy. 1 2 3 4 5 14) Follow oral directions. 1 2 3 4 5 15) Write, research and confirm; vocabulary, correctness of procedures and accuracy of menus and recipes. 1 2 3 4 5 16) Graphically communicate (through drawings or diagrams) individual plate presentation of entrees and main course, including accompaniment sauces and garnishes. 1 2 3 4 5 17) Utilize scheduling and prioritize techniques to meet assigned time lines. 1 2 3 4 5 18) Demonstrate proper respect for peers, supervisors and instructors. 1 2 3 4 5 19) Convert course-related recipes with accuracy. 1 2 3 4 5 20) Demonstrate accurate calculation of menu item food cost. 1 2 3 4 5 21) Perform basic math functions. 1 2 3 4 5 22) Cost standard recipes. 1 2 3 4 5 23) Determine selling price of menu. 1 2 3 4 5 fall, 11