Restaurant+Management+–+Culinary+Arts+II

** (ProStart – Year Two)  ** ** Rationale statement: ** The restaurant and food service industry is constantly growing. It is estimated that from 2004 to 2012 the number of jobs in the restaurant and foodservice industry will increase by 1.5 million – of which approximately 70,000 will be management positions. As the nation’s largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities//.// The ProStart program prepares students who are looking to enter the job market or making plans for post secondary education. In addition to learning about the restaurant and foodservice industry in the classroom, students have the opportunity to participate in internships with qualified foodservice operations, receiving firsthand training from mentors. || || 2PS 1.1 Define characteristics needed for success in food service careers. // For example: // //For example:// // For example:  // ·  Give examples of career opportunities in the lodging and hospitality. ·  List several different services offered by lodging operators. ·  List and describe activities associated with the different departments within lodging and hospitality. || // For example:  // ·  Categorize the types of businesses that make up the tourism industry. ·  Identify career opportunities offered by travel and tourism. ·  Outline the work done by concierges, state and local tourist offices, corporate travel offices, and convention and meeting planners. ·  List and describe required customer service skills in the travel industry. || // For example: // ·  List famous chefs from history and note their major accomplishments. ·  Identify global cultures and traditions related to food. ·  Outline the growth of food service throughout the history of the United States. ·  Categorize and differentiate the segments of the foodservice industry. ·  Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry. ||  ||   //For example:// ·  Employ proper storage techniques to guarantee food quality. ·  Use proper methods to prepare foods to be nutritious and aesthetically pleasing. || // For example:  // ·  Employ proper storage techniques to guarantee food quality. ·  Use proper methods to prepare foods to be nutritious and aesthetically pleasing. // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Employ proper storage techniques to guarantee food quality. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Use proper methods to prepare foods to be nutritious and aesthetically pleasing. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Demonstrate garnishing plates  || // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Employ proper storage techniques to guarantee food quality. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Use proper methods to prepare foods to be nutritious and aesthetically pleasing. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Demonstrate garnishing plates  || // For example:  // <span style="font-size: 12pt; color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Demonstrate the similarities and differences between American, French, English, Russian, and self-service styles. <span style="font-size: 12pt; color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Describe and demonstrate tableside preparations such as carving meats and slicing desserts. <span style="font-size: 12pt; color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Describe traditional service staff, and list the duties and responsibilities of each. || // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Identify various server tools and the correct way to stock a service station. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Demonstrate setting and clearing items properly. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Dramatize methods of effectively resolving customer complaints. ||  || // For example: // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Define a la carte, table d’hote, California, du jour, and cycle menus. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Organize the information on a menu. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Write and lay out a menu. || // For example: // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Use sales information to analyze how menu items are selling. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Distinguish among and discuss basic marketing concepts such as product-service mix, marketing mix, and market trends. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Outline the components of a marketing plan. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Create, write, and analyze a restaurant promotion. || // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  List factors that affect food prices. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Based on inventory information, write an order sheet for items to be purchased. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Explain how production records influence purchasing decisions. || // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Given a set of figures, practice double-entry accounting. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Given a set of figures, calculate cost sales using opening and closing inventory figures. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Figure assets, liabilities, and owners’ equity using balance sheet equations. || // For example:  // <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  Give examples of ways to respond to and resolve customer complaints. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  State guidelines for communicating effectively during and after a crisis. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  List and demonstrate effective listening and speaking skills. <span style="color: black; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; msobidifontfamily: Symbol; msofareastfontfamily: Symbol; msolist: Ignore;">·  List and give examples of innovative ways to attract and keep customers. ||
 * Restaurant Management – Culinary Arts II **
 * Grade Level: 9-12 **
 * Course Topics **
 * History of Foodservice
 * Potatoes and Grains
 * The Lodging Industry
 * The Art of Service
 * Desserts and Baked Goods
 * Marketing and the Menu
 * Purchasing and Inventory Control
 * Meat, Poultry and Seafood
 * Standard Accounting Practices
 * Stocks, Soups and Sauces
 * Tourism and the Retail Industry
 * Communicating with Customers
 * = Bloom’s Taxonomy Level = || ** Standards and Examples **
 * = Indicator #1  = ||  Explore career paths within hospitality and foodservice industry.  ||
 * Application
 * Research foodservice careers.
 * Identify and give examples of positive work attitudes.
 * Make a list of qualities of successful foodservice employees. ||
 * Application || 2PS 1.2 Apply job acquisition skills for successful employment.
 * Compile the best examples of their work into a portfolio
 * Compile documents necessary to applying for a job, including a resume, cover letter, and job application
 * Demonstrate the steps to an effective job interview and the follow-up to the interview ||
 * Comprehension ||  2PS 1.3 Identify careers in the lodging and hospitality industries for employment and entrepreneurial endeavors.
 * Analysis ||  2PS 1.4 Analyze the role of tourism in the hospitality industry to identify opportunities for employment.
 * Indicator #2  ||  Appraise the societal influences on food service.  ||
 * Analysis ||  2PS 2.1 Examine how history and current trends have influenced the food service industry.
 * Indicator #3 ||  Demonstrate food selection and preparation techniques.
 * Application ||  2PS 3.1 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing potatoes and grains.
 * Application ||  2PS 3.2 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing desserts and baked products.
 * Demonstrate garnishing plates ||
 * Application ||  2PS 3.3 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing meats, poultry, and seafood.
 * Application ||  2PS 3.4 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing soups and sauces.
 * Indicator #4 ||  Examine the art of service in the foodservice industry.  ||
 * Application  ||  2PS 4.1 Demonstrate the different types of service to utilize in the food service industry.
 * Application ||  2PS 4.2 Demonstrate use of tools and techniques in serving customers.
 * Indicator #5 ||  Explore business practices in hospitality industries.
 * Application ||  2PS 5.1 Compose menus to use in a food service operation.
 * Analysis ||  2PS 5.2 Describe marketing techniques in managing a foodservice operation.
 * Knowledge ||  2PS 5.3 Identify aspects of purchasing and inventory management to control food service costs.
 * Application ||  2PS 5.4 Use basic accounting principles to apply in common foodservice scenarios.
 * Indicator #6 ||  Communicate positively with customers.  ||
 * Application ||  2PS 6.1 Use positive communication skills to ensure customer relation success.