Culinary Competencies

 

Career Cluster: Hospitality and Tourism

Title: Hospitality and Tourism

CIP Codes:

• Cooking and Related Culinary Arts, General CIP: 120500

• Restaurant, Culinary and Catering Management/Manager CIP: 120504

• Hotel/Motel Administration/Management CIP: 520904

Definition

A program that explores and exposes students to a variety of career and employment opportunities in foodservice production and management and lodging management and operations. Principles of hospitality and customer service are applied in authentic environments to prepare students for the challenges of a multifaceted industry.

Potential pathway focuses:

• Food Handling and Production

• Customer/Guest Service

• Catering/ Banquet/ Event Services

• Non-Commercial foodservice

• Retail Foodservice

• Business Management

• Nutrition

• Agricultural practices

• Purveyor/Food Distribution

• Concessions

• Education/Instruction

• Lodging Operations

• Theme Park Operations

Careers:

Students in Cooking and Related Culinary Arts learn technical skills and knowledge that prepare them for diverse post-secondary education and training opportunities, including apprenticeship, certificate and two and four year college programs.

CTE classes in this cluster will introduce students to a variety of interesting career areas including:

• Food Production:

• Restaurant cook

• Restaurant chef

• Catering/Event chef

• Non-commercial foodservice chef

• Military foodservice chef

• Franchise/Chain operations

• Restaurant, Culinary and Catering Management

• Restaurant General Manager

• Restaurant Kitchen Manager

• Restaurant Dining Room Manager

• Restaurant Executive Chef

• Catering/Event management

• Catering/Event Sales

• Corporate Executive Chef

• Hotel/Motel Administration/Management

• Independent Owner/Operator

• Corporate Management

COMMON COMPETENCIES

Upon completion of their selected pathway program, all NH CTE students will:

Communication:  

• Use correct terminology, vocabulary and appropriate language to communicate effectively in the workplace.

• Students can communicate effectively using language and vocabulary appropriate to a variety of audiences within the workplace, including coworkers, supervisors and customers.

• Students can demonstrate professional writing skills in work-related materials and communications.

• Students can accept direction and constructive criticism to implement solutions or change behaviors. 

Tools

• Select and safely use appropriate tools, supplies, and equipment for a specific task or set of tasks.

• Students can demonstrate hand tool selection and operation to accomplish appropriate tasks.

• Students can identify and operate cooking equipment to perform the fundamental cooking methods.

• Students can identify and safely use knives to accomplish appropriate tasks.

• Students can identify and use pots and pans to accomplish appropriate tasks.

• Students can identify and operate warewashing equipment.

• Students can identify and operate blenders, mixers, food processors and slicers with appropriate safety considerations.

Time Management

• Employ effective time and project management strategies to complete work efficiently and proficiently. 

• Students can work productively as individuals, with other individuals or as part of a larger team.

• Students can organize and prioritize their tasks given the finite amount of time available to complete activities.

• Students demonstrate a sense of urgency in their completion of tasks.

• Students can explain and follow workplace policies on the use of cell phones and other forms of social media and media technology.

Math

• Apply math concepts, including measurement, operations, and higher mathematics to relevant applications and specific tasks. 

• Students can scale recipes using the conversion factor method.

• Students can convert and use standard weight and volume measurements using appropriate units.

• Students can determine the cost of a unit or portion using a standardized recipe.

• Students can determine the AP, EP and yield percentage of different food items.

• Students can determine the $EP/unit of standardized recipe ingredients.

• Students can determine the food cost percent of a given item.

• Students can price a menu item using the food cost percent method.

• Students can use baker’s percentages to scale formulas with accuracy depending on needed yield.

Safety

• Demonstrate the principles and practice of safety in a variety of workspaces and locations.  

• Identify and follow health and safety regulations that apply to specific tasks and jobs.

• Identify, describe and apply Right-To-Know (HazCom).

• Identify, describe and demonstrate the effective use of Safety Data Sheets

• Demonstrate dress and use of relevant safety gear, personal protective equipment, gloves, footwear and eye protection when applicable.

• Locate emergency equipment, first aid kit, SDS information and emergency action/response plan/escape routes in your lab, shop and classroom.

• Identify and demonstrate the safe and skilled use of knives.

• Demonstrate the safe use, storage and maintenance of every piece of equipment in the lab, shop and classroom.

• Demonstrate appropriate workspace cleaning and sanitizing procedures in specific areas of the operation.

• Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

• Identify the big 6 microorganisms associated with food borne illness.

• Identify the conditions that are conducive to pathogenic, microbial growth, especially time and temperature abuse (temperature danger zone).

• Describe cross contamination and use of acceptable strategies when preparing and storing potentially hazardous foods.

• Identify established TCS foods.

• Identify minimum internal cooking temperatures of meat, poultry, seafood and other TCS products.

• Demonstrate strategies that mitigate time and temperature abuse of TCS foods.

• Demonstrate the calibration and use of thermometers in receiving, storing, preparing, cooking and storing food.

• Identify common food allergens in food service operations and demonstrate ways to produce allergen safe food for customers with food allergies.

PATHWAY COMPETENCIES 

Upon completion of the Cooking and Related Culinary Arts pathway, students will achieve competency in the following areas. 

Students will demonstrate:

Career Exploration

• Career exploration and career cluster legacy and history 

• Students can develop a career plan.

• Students can assess personal strengths and interest areas to determine potential careers within pathways.

• Students can demonstrate job search skills.

• Students can identify training and education requirements that lead to employment in chosen fields and demonstrate skills related to evaluating employment opportunities.

• Students can demonstrate an awareness of important historical developments in the culinary field.

Technical Skills and Knowledge

• Career Cluster related technical skills and abilities 

• Students can read, follow and prepare a standardized recipe.

• Students can demonstrate fundamental knife skills and standard vegetable knife cuts.

• Large, medium and small dice, paysanne and brunoise.

• Julienne and Batonette

• Chop and mince

• Rondelle and tourne

• Students can demonstrate fundamental cooking methods including roasting, baking, broiling, grilling, griddling, sauteing, frying, deep frying, braising, stewing, boiling, blanching, poaching, simmering and steaming.

• Students can demonstrate food presentation techniques using color, balance, height, and portioning as appropriate to each product.

• Students can demonstrate garnishing techniques appropriate to the principles of visual presentation and the food being produced.

• Students can demonstrate skills specific to garde manger in the production of cold foods, such as, but not limited to, salads, dressings, charcuterie and hors d'oeuvres.

• Students can demonstrate creaming, biscuit, muffin, sponge and Two-stage mixing techniques to produce a variety of cakes, quick breads, pies, tarts and cookies.

• Students can demonstrate straight dough and sponge dough mixing methods as part of the 12 steps of yeast dough production to produce quality yeast leavened products.

• Students will produce fillings, sauces and icings to complement, garnish and decorate cakes and other pastries.

• Students will produce laminated doughs such as danish, puff pastry and croissant, in order to create quality finished products.

• Students can prepare a variety of dishes using meat, poultry, seafood and eggs according to characteristics specific to those products. 

• Students can identify common food sources of macronutrients and the effect that heat or other preparation methods can have on them.

• Students can identify and demonstrate the techniques and skills required to produce fundamental stocks, soups and sauces used in classical and contemporary cuisine

• Students can classify fruits, grains and nuts and demonstrate the techniques and preparations required to produce a variety of dishes using these products.

• Students can classify vegetables and demonstrate the techniques and preparations required to produce a variety of dishes using these products.

Principles of Hospitality

• Career Cluster related technical skills and abilities 

• Students can identify the elements of French, Russian, English and American style table service.

• Students can identify the different menu types utilized in the food service industry.

• Students can demonstrate different styles of customer service utilizing a variety of menu types.

• Students can practice cooperative teamwork in their mutually dependent roles in the front and the back of the house.

• Students can identify Point of Sales equipment as tools for effective service and management activities.

Stewardship and Sustainability

• Stewardship and sustainable practices

• Students can define sustainability in terms of natural resources purchased and used within a foodservice operation.

• Students can identify operational practices that contribute to sustainability of resources in the operation and community.

• Students can express informed opinions on sustainability regarding the impact of natural resource use on the environment.

Professionalism

• Professionalism in the food service workplace: (Attire, Behavior, Culture, Etiquette, Teamwork, Collaboration) 

• Students can demonstrate proper workplace appearance.  

• Students can accept direction regarding their professional practice when needed.

• Students can accept constructive criticism by making adjustments to their practice

• Students can interact productively with coworkers using appropriate work habits, both individually and as team members.

•  Students can practice respect for diverse abilities, race/ethnicities and/or gender identifications. 

Competency Headings with Weight Values for each year:

Year 1:

Communication 10%

Tools 20%

Time management 10%

Year 1 Technical Skills and Knowledge 25%

Year 1 Math 10%

Year 1 Safety 25%

Year 2:

Career Exploration 10%

Year 2 Safety 25%

Year 2 Technical Skills and Knowledge 25%

Year 2 Math 10%

Principles of Hospitality 10%

Stewardship and Sustainability 10%

Professionalism 10%