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ACF 1: introduction to the hospitality and
foodservice industry |
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purpose: To develop an understanding of the hospitality
industry and career opportunities in the field. To investigate trade
publications and professional organizations appropriate for continuing
education. To become familiar with the organizational structure and basic
functions of departments within hospitality and foodservice
establishments.
1. Define hospitality and the importance of quality customer
service within the hospitality industry.
2. Trace growth and development of the hospitality and tourism
industry.
3. Describe the various cuisine’s and their relationship to
history and cultural development.
4. Outline the organization, structure and functional areas in
various organizations.
5. Identify career opportunities and the personal traits for a
variety of jobs in the industry.
6. Identify professional organizations and explain their purposes
and benefits to the industry.
7. Compare and contrast industry trade
periodicals and other industry resources.
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ACF 2: sanitation and safety |
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purpose: To develop an understanding of the basic principles
of sanitation and safety and be able to apply them in the foodservice
operations. To reinforce personal hygiene habits and food handling
practices that protects the health of the consumer.
1. Identify microorganisms which are related to food spoilage and
food borne illnesses; describe their requirements and methods for
growth.
2. Describe symptoms common to food borne illnesses and how these
illnesses can be prevented.
3. Describe cross contamination and use of acceptable procedures
when preparing and storing potentially hazardous foods.
4. Demonstrate good hygiene and health habits.
5. List the major reasons for and recognize signs of food spoilage
and contamination.
6. Outline the requirements for proper receiving and storage of
both raw and prepared foods.
7. Describe disposal and storage of types of cleaners and
sanitizers and their proper use.
8. Develop cleaning and sanitizing schedule and procedures for
equipment and facilities.
9. Identify proper methods of waste disposal and recycling.
10. Describe appropriate measures for insects, rodents and pest
control.
11. Recognize sanitary and safety design and construction features
of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA,
etc;).
12. Review Material Safety Data Sheets (MSDS) and explain their
requirements in handling hazardous materials.
13. Conduct a sanitation self-inspection and identify modifications
necessary for compliance with standards.
14. Identify the critical control points during all food handling
processes as a method for minimizing the risk of food borne
illness(HACCP system).
15. List common causes of typical accidents and injuries in the
foodservice industry and outline a safety management program.
16. Discuss appropriate emergency policies for kitchen and dining
room injuries.
17. Describe appropriate types and use of fire extinguishers used
in the foodservice area.
18. Describe the role of the regulatory agencies governing
sanitation and safety and protecting food safety.
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ACF 3: business and math skills |
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purpose: To perform
mathematical functions related to foodservice operations.
1. Perform basic math functions used in foodservice operations.
2. Calculate food, beverage and labor costs and percentages.
3. Demonstrate the process of costing for recipes.
4. Demonstrate the process of costing for recipe yield adjustment.
5. Determine selling price of menu items .
6. Describe the preparation of a guest check using current
technology (i.e. computers, calculators, POS, etc;)
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ACF 4: food preparation |
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purpose: To develop skills in
knife, tool and equipment handling and apply principles of food
preparation to produce a variety of foods. To operate equipment safely and
correctly.
1. Demonstrate knife skills and proper cuts (i.e. Julienne,
Batonette, Brunoise, Paysanne, Small Dice, Large Dice, etc;)
emphasizing proper safety techniques.
2. Identify and demonstrate proper and safe use of food processing
and cooking equipment.
3. Demonstrate how to read and follow a standard recipe.
4. Utilize standard weights and measures to demonstrate proper
scaling and measurement techniques.
5. Demonstrate a variety of cooking methods including roasting,
baking, broiling, grilling, griddling, sautéing, frying, deep frying,
braising, stewing, boiling, blanching, poaching and steaming.
6. Identify and use herbs, spices, oils and vinegar’s.
7. Identify and prepare various meats, seafood, poultry.
8. Identify and prepare various stocks, soups and sauces.
9. Identify and prepare fruits, vegetables and starches.
10. Identify and prepare salads, dressings and marinades.
11. Identify and prepare a variety of sandwiches.
12. Identify and prepare a variety of types of appetizers.
13. Identify and prepare breakfast batters, meats, eggs, and
cereals.
14. Demonstrate food presentation techniques.
15. Discuss the applicability of convenience, value added, further
processed or par-cooked food items.
16. Write written food requisitions for production requirements.
17. Prepare standardized recipes for menu production.
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ACF 5: garde manager |
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purpose: To develop skills in
producing a variety of cold food products. To prepare items appropriate
for buffet presentation, including decorative pieces.
1. Identify tools and equipment used in garde manager, emphasizing
safety and sanitation procedures.
2. Demonstrate basic garnishes.
3. Preparation of cold items to include soups, salads, sauces,
dressings, marinades, relishes, sandwiches, canapés and hors d’oeuvres.
4. Prepare mousses and gelatins.
5. Demonstrate food presentation techniques (i.e. platters, bowls
and plates, etc;).
6. Produce decorative pieces to include fruit, vegetable carvings
and accompaniments.
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ACF 6: basic baking |
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purpose: To apply the fundamentals
of baking science to the preparation of a variety of products. To use and
care for equipment normally found in the bakeshop or baking area.
1. Define baking terms.
2. Identify equipment and utensils unique to baking and discuss
proper use and care.
3. Identify ingredients used in baking, describe their properties
and list the functions of various ingredients .
4. Demonstrate proper scaling and measurement techniques unique to
baking.
5. Participate in the production of crusty, soft and specialty
yeast products.
6. Participate in the production of quick-breads.
7. Participate in the production of a variety of pies and tarts.
8. Participate in the production of a variety of types of cookies.
9. Participate in the production of creams, custards, puddings and
related sauces.
10. Participate in the production of cakes and icings.
11. Discuss the application of commercial mixes and other labor
saving products.
12. Prepare a variety of fillings and toppings for pastries and
baked goods.
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ACF 7: purchasing, receiving, inventory and
storage |
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purpose: To understand purchasing
and receiving practices in quality foodservice operations. To receive,
inventory and store food and non-food items properly.
1. Describe HAACP critical control points managed by the purchasing
and receiving functions.
2. List factors that effect food prices and quality, which may
include market fluctuation and product cost.
3. Describe purchasing methods (i.e. bids, purchase orders, phone,
sales quotes, etc;).
4. Explain regulations for inspecting and grading of meats,
poultry, seafood, eggs, dairy products, fruits and vegetables.
5. Examine written specifications for a variety of food products
and describe their importance on food and labor controls.
6. Describe proper techniques of receiving and storing fresh,
frozen, refrigerated and staple goods.
7. Examine various inventory systems including perpetual and
physical inventories and requisition systems for controlling costs.
8. Describe current computerized systems for purchasing and
inventory control.
9. Explain proper receiving and storing of cleaning supplies,
chemicals and non-food products.
10. Discuss ethical issues as they relate to purchasing.
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ACF 8: nutrition |
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purpose: To describe the
characteristics, functions and food sources of major nutrients and how to
maximize nutrient retention in food preparation and storage.
1. List food groups and recommended servings in USDA Food Guide
Pyramid.
2. Discuss dietary guidelines and recommended dietary allowances.
3. Interpret food labels in terms of the portion size, ingredients
and nutritional value.
4. Describe primary functions and major food sources of major
nutrients.
5. Discuss various diets (i.e. food allergies, alternative dieting,
vegetarian, etc;).
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ACF 9: dining room service |
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purpose: To perform dining room
service functions using a variety of types of service. To demonstrate an
understanding of quality customer service.
1. Demonstrate the general rules of table settings and service.
2. Describe the rules and responsibilities of personnel al dining
service.
3. Describe the various types of service delivery, such as quick
service, cafeteria, buffet and table service.
4. Discuss various procedures for processing guest checks.
5. Discuss sales techniques for service personnel including menu
knowledge and suggestive selling.
6. Explain inter-relationships and work flow between dining room
and kitchen operations.
7. Develop an awareness of special customer needs including dietary
needs and food allergies.
8. Demonstrate an understanding of guest service and customer
relations, including handling of difficult situations and
accommodations for the disabled.
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ACF 10: menu planning |
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purpose: To develop an
understanding of the basic principles of menu planing and layout.
1. List basic menu planning principles.
2. Create menu item descriptions following established
truth-in-menu guidelines.
3. Develop an understanding of basic menu planning and layout
principles.
4. Apply principles of nutrition to menu development.
5. Describe the importance of proper menu planning to the overall
operation of the foodservice facility.
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ACF 11: human relations skills |
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purpose: To develop skills in
human relations.
1. Demonstrate effective communication skills and interpersonal
relationships.
2. Work as a member of a diverse team.
3. Read, Write and speak effectively.
4. Demonstrate professionalism and a strong work ethic.
5. Discuss employment applications.
6. Demonstrate interviewing skills.
7. Conduct self-performance evaluation.
8. Discuss methods of conflict resolution.
9. Describe procedure to progressive discipline.
10. Discuss techniques for motivating employees.
11. Discuss methods of dealing with stress in the workplace.
12. Demonstrate information technology communications (i.e. emails,
internet searches, e- letters, etc;).
13. Outline current federal and state employment laws (i.e. Equal
Opportunity, Harassment, Affirmative Action, Wage an Hour, etc;).
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